Buccaneers Turtle Steak Cayman Brac Style Recipes

TURTLE STEW

Steps:

• Dredge the turtle in flour. In a large, heavy-bottomed saucepot over high heat, melt the butter and brown the turtle pieces, about 10 to 12 minutes. Remove the turtle from pan and allow to cool enough to handle. Deglaze the pan with red wine, scraping the bits from the bottom and sides.
• Add the celery, onion, carrots to the pot. Stir in the beef stock, 1/2 cup water, and Worcestershire and continue to cook over medium-high heat. In small bowl whisk together the cornstarch, paprika, allspice, parsley, nutmeg, ginger, tomato paste, salt and pepper and 2 tablespoons water. Add to the vegetable mixture.
• Once the turtle has cooled, put meat in cheesecloth, and tie closed with butcher's twine and add to the pot. The turtle needs to be in cheesecloth so that it can be extracted from the stew before pureeing. Continue to cook over medium-high heat until the mixture boils, then reduce the heat to low and simmer for 2 hours. After 2 hours, remove the turtle in the cheesecloth and strain vegetables from stock. Transfer cooked vegetables to a food processor and process until a chunky paste is achieved. Remove the turtle from cheesecloth and return the meat to saucepan with reserved liquid and pureed vegetables. Cook over medium heat until desired thickness is achieved, about 20 minutes. Ladle into serving bowls and finish with a little sherry in each bowl before serving.

BUCCANEER'S TURTLE STEAK, CAYMAN BRAC STYLE

Steps:

• Tenderize the turtle steak, pounding both sides well with a meat mallet, until pieces are only about an inch thick. Sprinkle with lime juice, 2 teaspoons garlic powder and black pepper and refrigerate for an hour. Heat oil over medium high heat in a large heavy skillet or Dutch oven until hot and brown the turtle steak on each side. Add onions and sweet peppers and cook until vegetables start to soften, stirring frequently so they don't scorch. Add remaining ingredients and stir well, reduce heat to low and simmering and cover. Cook for an hour or until turtle is fork tender and sauce is reduced and thickened. Serve with hot white rice or rice n' peas.

CAYMAN MUDSLIDE

Steps:

• Blend all ingredients along with a large scoop of crushed ice in a blender until smooth.
• Serve in a hurricane glass--additional Kahlua optional.

CAYMAN BRAC BABY BACKS

Steps:

• Island Marinade directions - For maximum flavor, Blend ahead, heat slightly, let cool.
• If you're not confined to an oven, try the second method of preparation.
• Marinate ribs in beer and garlic for 4-6 hours. Pat dry and coat with sugar and salt. Let stand 10 minutes. Place a rack over a roasting pan and roast at 350 for an hour. Whip up the Island Marinade, baste ribs and roast 15 more minutes. Turn, baste and roast 15 more minutes. Turn again, baste and roast 15 more minutes or until well glazed.
• The second method is very good. Marinate in beer and garlic, dry, coat in island marinade and let stand as before, but this time keep the beer and garlic marinade, place in an old 9x13 pan. Place pan directly on large amount of coals of medium heat. Grill ribs on the grill directly over the pan instead of over the coals. Baste often with Island Marinade.
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