Thursday, January 27, 2011

Butter Chicken


1 Cup Plain Yogurt

2 Ounces Ground Almond Flour

1 1/2 teaspoon Chili Powder

1/4 teaspoon Crushed Bay leaves

1/4 teaspoon Ground Cloves

1/4 teaspoon Ground Cinnamon

1 teaspoon Garam Masala

4 Green Cardamom pods

1 teaspoon Ginger, Minced

1 teaspoon Garlic, Minced

1 Pound Diced Tomatoes

1 1/4 teaspoon kosher Salt

2 pounds Boneless Skinless Chicken Breast , cubed

3 Ounces Unsalted Butter

1 Tablespoon Canola oil

2 medium Onions, sliced

2 tbsp fresh Cilantro, chopped

4 Tablespoons Heavy Cream


1. Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

2. Put the chicken into a large non-reactive bowl and pour over the yogurt mixture. Reserve.

3. Mix together the butter and oil in a large Sauté pan or Wok.

4. Add the onions and sauté for about 3 minutes, or until slightly golden.

5. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

6. Stir in about half of the cilantro and mix well.

7. Add the cream and bring to the boil. Stir to blend.

8. Garnish with the remaining chopped cilantro and serve with steamed basmati rice and Naan bread.

Thursday, January 20, 2011

Beef Fajitas

The Mexican "vaqueros" driving cattle North into Texas, ate a dish made from a tough cut of beef they grilled over the coals of their camp fires. The dish was called " Arracheras", the original forerunner of the famous Tex-Mex Fajita. "Fajita" is the diminutive form of the Spanish word "faja" which translates to "belt" or "girdle" in English. The word was used to describe what we call "skirt" steak. Our version of the dish is made with flank steak, however you can use most cuts of beef, pork, shrimp, or even chicken breast to make yours.


2 Pounds Flank Steak, Sliced

1 Large White Onion, Sliced

1 Green Bell Pepper, Sliced
1 Jalapeno Pepper, Seeds & Stem Removed, Sliced

1 Tablespoon Canola Oil

1 Package Santa Rosa Fajita Seasoning
1 Tomato, Cut into wedges

1 Lime, cut into wedges

1 Dozen 8" Flour Tortillas

1 Cup Shredded Cheddar Cheese blend


Trim, slice, and place the flank steak, or favorite cut and place in a shallow non-reactive pan.

Combine the Santa Rosa Fajita Seasoning with the sliced Flank Steak and toss until all the meat is coated.
Refrigerate for at least 1 hour, turning the meat occasionally. Remove the meat from the refrigerator and let it sit at room temperature for about 15 minutes.

Heat pan* on high, and add oil, meat and sauté, while stirring, until meat begins to color.

Add Onion, and Bell Pepper, and Jalapeno to the meat .

Sauté until the vegetables soften, but still have a little crispness to them.

Remove, from heat, and serve immediately with Warm Tortillas, sliced tomato, lime wedges, cheese, salsa and your favorite garnishes.

Tuesday, January 18, 2011


Yield 10 Servings.


3 Pounds Sweet Potatoes, peeled

1/4 cup Unsalted Butter, Melted

2 lb Granulated Sugar

2 Cups Coconut Milk

1 Cup Evaporated Milk

1 Tablespoon Vanilla Extract

1/4 Cup Golden Raisins

1/2 teaspoon Ground Cinnamon

1 Tablespoon Fresh Ginger, Grated


1. Grate sweet potatoes, and mix with grated ginger, and cinnamon.

2. Mix sugar and coconut milk and allow to rest 5 minutes.

3. Stir coconut milk until sugar dissolves, then add evaporated milk, melted butter,

vanilla and raisins.

4. Stir until properly mixed and pour into a

9 x 11 inch baking pan .

5. Bake at 350 degrees for 45 - 60 minutes.

Friday, January 14, 2011

How to make Coconut Milk or Cream:

While coconut milk is often available in your local market we find the superior quality of freshly prepared coconut cream justifies the process of making your own.

To make Coconut Milk:

To make coconut milk, pour 2 cups boiling water over the 4 cups grated fresh coconut meat, and allow the mixture to stand for 30 minutes. Strain mixture through a fine sieve, or double layer of cheesecloth that has been rinsed and wrung dry.

Squeeze Cheesecloth to remove all the milk.

To make Coconut Cream:

Allow the coconut milk to sit until it separates, and spoon the thickened cream off the top.

You can also make coconut milk with unsweetened dried shredded coconut, substituting 1/2 & /2 for the water.

Sunday, January 9, 2011

Key West Guava Bread Pudding


2 Cups Cubed Cuban bread, Or French bread
12 Fluid Ounces Evaporated milk, Purchase a 12 oz. can
1 1/2 Cups Whole milk, Using evaporated milk can to measure
4 Each Large eggs

1/4 Cup Granulated sugar

5 Tablespoons Granulated sugar
1/2 Teaspoon Ground cinnamon

3 Ounces Guava Paste

2 Tablespoons Dark rum 

  1. Preheat the oven to 350 degrees. Lightly butter and 11 1/2 by 7 1/2-inch baking dish. Do not use a deep dish. 
  2. Place the bread and a large bowl and pour the evaporated and fresh milks over. Allowed to soak 10 to 15 minutes, until the bread is saturated. Pushed down any floating bread into the milk with a spoon.
  3. Separate 3 eggs keeping the yolks and add the remaining whole egg to the reserve the yolks. Set aside the egg whites at room temperature for the meringue.
  4. Add the 1/4 cup of the granulated sugar and ground cinnamon to the egg yolk mixture. Mix well, and pour into the bread and milk mixture.  
  5. Pour into the prepared baking dish. Bake 30 minutes.
  6. Cut the Guava Paste into four or five pieces and place into a small saucepan with the rum.
  7. Stir over low heat until it is melted and smooth, adding more liquid if necessary to make a syrupy paste. 
  8. Spread the guava mixture on the pudding and return to the oven.
  9. Beat the egg whites until soft peaks form, then gradually beat in the remaining 5 tablespoons of sugar.
  10. Beat until the whites are stiff and the sugar is dissolved.
  11. Spread the meringue over the pudding, swirl it with a spatula seal it to the rim of the baking dish.
  12. Return the pudding to the oven and bake 15 minutes, or until lightly browned.
  13. Cool until slightly warm or room temperature prior to service.


Tropical fruit salsa


1/2 cup diced fresh Papaya
1/2 cup sliced Bananas
1/2 cup diced fresh Pineapple
1/2 cup diced Kiwi
1/4 cup diced Red, Green, and Yellow Bell Pepper
1/4 cup diced Bermuda onion
1 Scotch Bonnet, seeds and stems removed, minced
2 tablespoons Orange juice
1 tablespoon Lime juice
2 tablespoons Olive oil
2 tablespoons Pomegranate seeds
2 tablespoons minced Cilantro

combine the Papaya, Banana, Pineapple, Kiwi fruit, Bell Pepper, Onion, and chili in a large bowl. In a small ball, mix together the Orange and Lime juices and oil. Drizzle over the fruits and then toss gently to mix well. Allow to sit for two hours. Just before serving, add the Pomegranate seeds and toss well. Garnish with Cilantro.

Friday, January 7, 2011


While originally from Mexico, Guacamole is an avocado side dish that has become very popular throughout the rest of the world due to its ability to complement an array of dishes.

The most important step in making Guacamole is to begin with ripe avocados. Avocados should give a little when pressed on the outside to show the avocado is ripe. A secret to finding great avocados is to look under the stem to decide the color of the creamy flesh within. We prefer to use the Hass Avocado for our Guacamole, but it is purely a matter of personal preference. Here's how we make ours at Iguana Isle for our Fish Tacos, and sometimes just to eat with fresh tortilla chips.



1/2 Medium White Onion, Diced

1 Beefsteak Tomato, Seeds Removed( Petals), Diced

2 Jalapenos, Seeds & Stem Removed, Minced

5 avocados, Seed Removed, Diced

1 1/2 teaspoon Santa Catalina Guacamole Seasoning 

1 Lime, Juiced

1/2 bunch Fresh Cilantro

  1. Split Avocados, and remove pits then slice several times( perhaps use a butter knife to keep fingers during this step) horizontally, and then vertically across the light green flesh to create a grid pattern. Gently scoop green flesh from the skin into a large non-reactive bowl.
  2. Squeeze fresh lime juice over Avocado, and throw away remaining lime. 
  3. Add remaining ingredients, and gently fold to incorporate evenly as you want to protect the texture of the Guacamole. 
  4. Serve Immediately.


White Chocolate Mango Cheesecake With Toasted Macadamia Nut Crust


Macadamia crust:

1 tbsp simple syrup

 1 1/2 cups macadamia nuts (toasted and coarsely chopped)

 1/2 cup graham cracker crumbs

 3 tbsp brown sugar
For the cheesecake:

8 tbsp melted white chocolate
1 tbsp unsalted butter
2 pounds cream cheese, room temperature
1 cup granulated sugar
4 eggs
1 tsp vanilla extract
4 tbsp sour cream
2 cups cooked pureed mango
Note: To make simple syrup, put 1 tbsp water and 1 tbsp sugar in saucepan. Cook over low heat until clear, then boil for a minute or so, until thickened.


For the crust:
Combine simple syrup, macadamias, graham cracker crumbs and brown sugar. Set aside.

To assemble:  
  1. Melt the chocolate over a double boiler (or microwave it in a glass bowl).
  2. Grease a 12-inch spring-form pan with butter and line the outside bottom of pan with foil for a tight seal. Set aside.
  3. Place crust mixture into the bottom of pan and press firmly.
  4. In the large bowl of an electric mixer, cream together cream cheese and sugar.
  5. Slowly add eggs, one at a time, beating well after each addition.
  6. Add while mixing on low speed, vanilla, sour cream, and melted chocolate.
  7. Mix to incorporate evenly.
  8. Fold in pureed mango.
  9. Pour batter into prepared pan. Fill a roasting pan with about 2 to 3 inches of warm water. Place cheesecake in the water bath and place pan on center rack of oven.
  10. Bake at 300 degrees for 45-60 minutes. It's done when toothpick inserted in center comes out dry. Turn off oven, open the door slightly and let cheesecake cool in the oven for 1 hour.
  11. Refrigerate for 2 to 3 hours prior to service. 
  12. When cake is chilled, remove spring-form pan and place cheesecake on platter, leaving cheesecake on bottom of spring-form pan during service.