Cayman Recipes

Conch StewConch Stew
5 lbs Conch Meat
2 Onions
1 Green Pepper
1 Red Pepper
4 Green Onions (Scallions)
Hot Pepper to taste
2 tsp Salt
½ tsp Black Pepper
½ tsp Season All
Fresh Coconut Milk from 2 Coconuts  (6 - 8 cups of canned coconut milk based on desired thickness)
2 Tbsp Flour

Sea Pie Ingredients
2 Cups All Purpose Flour
1 Tbsp Vegetable Oil
Dash of Salt
Water (enough to make the flour into a dough)

Clean conch meat and pound to tenderize. Boil conch for 2 to 3 hours or until tender. Make Sea pie while conch cooks (recipe below). Once cool, cut conch into bite size pieces and season. Add all ingredients, except flour, to pan and simmer for 10 to 20 minutes. Mix flour with 1 cup water and pour into pan to thicken. Add sea pie pieces and continue to cook for an additional 10 minutes.

Make a dough with flour, pinch of salt and water, so that you can roll out as thin as possible, then cut into 2 ½" x 2 ½" squares. Let set for an half an hour then stretch squares to thin them out and add to conch stew mixture.

Cayman Style LobsterCayman Style Lobster

4 − 6 Lobsters
½ Cup Chicken Stock
½ Cup Red Pepper, diced
½ Cup Green Pepper, diced
½ Cup Onion, diced
2 Cloves Garlic, minced
½ Scotch Bonnet Pepper, chopped and seeded
Salt to taste
Pepper to taste
Thyme to taste
2 tsp Corn Starch, dissolved in water
2 Tbsp Olive Oil or Butter

Rinse lobster under cold running water. Bring water and salt to boil in a 12 quart pot. Quickly plunge lobsters, headfirst, into boiling water. Cover and boil for 20 minutes or until lobsters turn red.

Remove lobsters and allow to cool. Remove lobster tails and cut shell down the middle to remove the meat. Cut the tail meat down the middle to remove the vein inside. Remove large claws and smaller legs by twisting them away from the body. A nut cracker can be used to crush the claws and legs to remove the meat inside.

Chop lobster meat. Heat butter, or olive oil, in a large pan over low heat. Sauté red, green and scotch bonnet peppers, thyme and garlic. Add salt and chicken stock to pan, then add lobster meat and sauté for 10–15 minutes. Thicken sauce with the corn starch and water mixture.

Cayman Style BeefCayman Style Beef
10 lbs Fresh Beef (Pieces of every cut including portions with fat).
½ lb Onions, diced
4 Cloves of Garlic, finely chopped
2 Scotch Bonnet Peppers (to taste)
1 Tbsp Black Pepper
1½ Tbsp Salt
Seasoning Peppers (to taste)

Trim portions of fat from lean meat and set aside. Season beef with salt, pepper, finely chopped garlic, and diced onions. Add in diced and seeded seasoning peppers to taste. Place fat portions in a large heavy pot heating until rendered. Place the seasoned beef in pot and reduce heat to simmer. Place whole scotch bonnet peppers over meat. Cover with a tightly sealed lid, and simmer on low for 4 to 6 hours depending on tenderness desired. Remove whole peppers carefully after cooking to prevent bursting, then stir and allow meat to shred.

Serve with rice and beans and your choice of steamed vegetable.