the Inaugural Issue of Cayman Eats

Cayman Cookout 2013
Food,Wine &
Barefoot Elegance
Cayman to Your Kitchen
Island Recipes For
Any Occasion
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Indulge in the
Culinary Capital
of the Caribbean
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CAYMANEATS
THE CaYMAN
COOKOUT
The Cayman Islands
So Much More Than Sun and Sand
Blessed with beautiful white sand beaches, stunning underwater
In addition to tantalising food, visitors will find superb wine lists with noteworthy
scenery, world-class attractions, the Cayman Islands has always
bottles that have been curated from the world over. Whether you’re a sea-
been a popular vacation destination—but the islands have so much
soned gourmand or just someone who loves a delicious meal, the Cayman
more to offer. Food lovers who visit the Cayman Islands will discover
Islands provides an unparalleled epicurean experience.
their own version of paradise here. With more than 150 restaurants on
island, every meal is an epicurean adventure.
Food, Wine and Whatever Your Heart Desires
A Celebration of Food, Wine
and Everything Cayman
The
Don’t let the frigid winter get you down:
dinners that celebrate the barefoot elegance
Ritz-Carlton,
Grand
Cayman,
plays
host to tastings, demonstrations, tours and
Awaken your senses with chef Eric Ripert and
that only the Cayman Islands can deliver.
Whether you prefer to rest your head at a luxurious resort, a modern guest-
The Culinary Capital of the Caribbean
a sun-drenched celebration of food and
Celebrity
house or a charming villa, you’ll find that the Cayman Islands is a world away,
wine in the Culinary Capital of the Caribbean.
Anthony Bourdain, Daniel Humm and Spike
The superlative chefs of the Cayman Islands are constantly cooking up
just an hour from Miami.
From January 17–20, 2013, an incomparable
Mendelsohn from Bravo’s Top Chef—bring an
roster of world-famous chefs, wine experts
extra hit of flavour to this culinary paradise.
something new. Spend your days strolling along powder-soft beaches or
work up an appetite at some of the best diving and snorkelling sites in the
world. After exploring all there is to enjoy, take your taste buds on a tour
of the islands. Cayman’s restaurants offer relaxed island ambiance and
delectable global dishes made with fresh-from-the-ocean seafood.
Sample succulent entrées and delicious desserts, all masterfully crafted
in world-class kitchens. Pairing your meal with the perfect wine is easy:
After indulging your appetite, treat yourself to everything else the Cayman
Islands has to offer. Discover the unmatched vistas of Seven Mile Beach, laze in
the shade at Rum Point, or befriend a sea creature in Stingray City. With dutyfree shopping, a wide selection of watersports and miles of hiking trails with
breathtaking scenery, the Cayman Islands has something to satisfy every taste.
To start planning your Cayman Islands adventure, visit www.caymanislands.ky
Andrés,
lovers from around the world at the 5th annual
In between events, the natural beauty of the
Cayman Cookout.
islands beckons. Grand Cayman’s breathtaking
beaches are home to some of the best diving
Did You Know?
and snorkeling sites in the world. Take a leisurely
• Too many cooks in the kitchen? It takes an army
of 40 Chefs and Cooks to produce the incredible
Cayman Cookout Gala Dinner each year.
hike along miles of impeccable trails, choose
• 12 -The number of prestigious James Beard
Foundation Awards among the 2013 Chef lineup.
nificent island sunset.
from a wide selection of watersports or just sit
back and enjoy your food and wine with a mag-
For more information, visit
www.caymancookout.com
CAYMAN COOKOUT
HOSTED BY ERIC RIPERT
www.caymanislands.ky
José
and spirits blenders join food and wine
• 6 -The amount of Michelin Guide Stars between
New York chefs Eric Ripert and Daniel Humm;
each chef bearing three stars.
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chefs—including
2013
The Cayman Islands:
Top Things To Do
Shopping
Dining
Michael’s Genuine Food and Drink–James Beard Award–
winning chef Michael Schwartz’s first island outpost.
Blue by Eric Ripert–A favourite of visitors and locals, Blue by
Eric Ripert showcases epicurean artistry in the grand tradition of Le Bernardin.
Diving
Discover the Cayman Islands latest underwater treasure –
the Kittiwake. This former rescue submarine, sunk off of Seven
Mile Beach, has become a popular diving site.
Romance
The least developed, smallest and most tranquil of our three
Cayman Islands, Little Cayman epitomizes the definition of
Camana Bay–The newest shopping, dining and entertainment on
Family
Grand Cayman features and incredible selection of international
Cayman Turtle Farm–Interact with sea turtles and take a turn down
stores and local retailers.
the Turtle Twister Water Slide at this facility, which fosters the growth of
Accomodations
the green sea turtle population.
Off the Beaten Path
features five restaurants, a tennis center, a golf course and Silver
Pedro St. James–The country’s oldest stone structure is honored at the
Rain, a La Prairie Spa.
birthplace of democracy in the Cayman Islands.
Top Events
Watersports
Pirates Week–This time-honored tradition celebrates Caymanian
Red Sail Sports–With outposts on both Seven Mile Beach and Rum
culture with more than 40 family-friendly events, including pirate
Point, this popular watersports operator offers dive boats, catama-
invasions, parades, music entertainment, costume contests,
rans and more.
authentic local food, and even an underwater treasure hunt.
“an island getaway.” Newlyweds who exchange vows on
Must-Do
Grand Cayman often retreat to the solitude of Little Cayman.
Stingray City Sandbar Swim among the stingrays—and get seven
years of good luck by giving one a kiss—at one of Grand Cayman’s top attractions for visitors of all ages! Cayman Islands Motor
Museum Marvel at more than 50 vehicles, including sleek Maseratis, vintage Cadillacs and an authentic Batmobile.
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www.caymanislands.ky
The Ritz Carlton-Grand Cayman–Situated on 144 acres, the resort
Ingredients
Anything you can make with conch, coconut,
plantain, cassava, yams, rice and peas, tuna, snapper, mangos and mahi-mahi, has been prepared
in the Cayman Islands. Food in the Cayman Is-
LOCAL
Caymanian
RECIPES
lands includes traditional Caribbean fare. Jamaican cuisine has also found its way on to many of
the menus of the Cayman Islands and jerk season-
Directions
ing has become popular on several meat dishes.
1. Bring coconut milk to a boil. Add sugar, stirring until
completely dissolved and continue to boil for about
45 minutes. Reserve 1/2 cup of the coconut milk/sugar
mixture for later.
Curries are also frequently used throughout Cayman.
You can find all of these ingredients and most of your
favourites in our grocery stores.
The Cayman Islands have culinary options to suit
any palate. Caymanian food reflects the rich
cultural heritage of our islands and incorporates
several international flavours.
Traditional Cayman food includes dishes made of turtle
meat, as well as conch stew, Cayman-style beef, and
an old fashioned fish fry. Of all the local deserts, heavy
cake is a mainstay.
Here are a few authentic recipes to try at home:
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• 4 lbs Cassava, grated
• 2 lbs Dark brown sugar
• 2 cans Coconut milk (plus additional 3-4 cups of water)
• 2 tablespoons vanilla essence
• 1 tablespoon Salt
• 1⁄2 teaspoon nutmeg, grated
• 1 teaspoon All Spice
• 1 teaspoon Cinnamon
2. Combine remaining ingredients in a large mixing bowl,
stir until well blended. Add hot coconut milk mixture
and stir well. Mixture should be of a thick liquid texture.
3. Use 2 tablespoons of coconut milk mixture to grease
9” baking pan. Pour batter into prepared baking pan
and bake at 350ºF (basting occasionally with reserved
coconut milk mixture) for 2 1/2 to 3 hours or until knife
inserted in centre comes out clean. Spread any
remaining coconut milk mixture over top of cake.
Place cake on top of stove to cool completely..
CASSAVA
CaKE
RECIPE COURTESY OF MS. MARLENE ANGLIN
Ingredients
• 5 lbs Conch Meat
• 2 Onions, chopped
• 1 Green pepper, chopped
• 1 Red pepper, chopped
• 4 Green onions, chopped
• 2 teaspoons Salt
• 1/2 teaspoon Black pepper
• 1/2 teaspoon Season all
• 2 Coconuts, fresh milk
• 2 tablespoons Flour
• Hot pepper to taste
CONCH
STEW
RECIPE COURTESY OF MRS. SHERRY (JANIS) CHISHOLM
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Directions
1. Clean conch meat and pound to tenderise.
Boil conch for 2 to 3 hours or until tender.
2. Once cool, cut conch into bite size pieces
and season. Add all ingredients, except
flour, to pan and simmer for 10 to 20 minutes.
Make sea pie while conch cooks .
3. 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.
4. Make dough with flour, pinch of salt and
water, so that you can roll out as thin as
possible, then cut into 2 1/2” x2 1/2” squares.
Let set for half an hour then stretch squares to
thin them out and add to conch stew mixture.
Ingredients
• 4-6 Lobsters
• 1/2 cup Chicken stock
• 1/2 cup Red pepper, diced
• 1/2 cup Green pepper, diced
• 1/2 cup Onion, diced
• 2 Garlic cloves
• 1/2 Scotch bonnet pepper
• Salt to taste
• Pepper to taste
• Thyme to taste
• 2 teaspoons Corn starch, dissolved in water
• 2 tablespoons Olive oil or butter
Directions
1. Rinse lobster under cold running water.
Bring water and salt to boil in a 12 quart pot.
Quickly plunge lobsters, head first, into boiling
water. Cover and boil for 20 minutes or until
lobsters turn red. Remove lobsters and allow to cool.
2. 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.
3. Heat butter, or olive oil, in a large pan over low heat.
Sauté onions, 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
LOBSTERRECIPE COURTESY OF MS. VENITTA (ANNIE) DILBERT
Directions
1. Trim portions of fat from lean meat and set aside.
Season beef with salt, pepper, garlic and onions.
Add in diced and seeded seasoning peppers to taste.
CAYMAN STYLE BEEF
2. 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
RECIPE COURTESY OF MR. ALVIN MCLAUGHLIN
over meat. Cover with a tightly sealed lid, and simmer
on low for 4 to 6 hours depending on tenderness desired.
Ingredients
• 10 lbs Fresh Beef (Pieces of every cut
including portions with fat)
• 1/2 lb Onions, diced
• 4 cloves Garlic, finely chopped
• 2 Scotch bonnet peppers to taste
• 1 tablespoon Black pepper
• 1 1/2 tablespoons Salt
• Seasoning peppers to taste
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Remove whole peppers carefully after cooking to prevent
bursting, then stir and allow meat to shred.
3. Serve with rice and beans and your choice of steamed
vegetable.