Cayman Island Chicken Casserole Food
CAYMAN ISLAND CHICKEN CASSEROLE
This is a recipe that our family received when my cousin worked on Grand Cayman Island. It is a favorite at family gatherings.
Provided by Sherrie L
Categories One Dish Meal
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Season chicken lightly.
- Boil until done and then cool enough to debone.
- Place the chicken in an ungreased 9 x 13 pan.
- In a blender or food processor, blend cream cheese and soup.
- Pour cream cheese mixture over the chicken.
- Melt the butter and pour it over the soup mix.
- Crush the crackers and sprinkle over chicken mixture to completely cover.
- Place pats of butter over the crackers.
- Bake at 350 degrees for 45 minutes or until bubbly and browned.
- NOTE: I usually double this recipe especially the cream cheese and soup to make it creamier.
- I also mix the cream cheese mixture with the chicken because I think it tastes better that way.
- You may also substitute chicken breasts, leg quarters, etc -- for the whole chicken.
- I use turkey breasts or leftover Thanksgiving turkey for this also.
Nutrition Facts : Calories 943.6, Fat 78.4, SaturatedFat 34.3, Cholesterol 265.1, Sodium 887.1, Carbohydrate 15.4, Fiber 0.3, Sugar 2.2, Protein 43.3
CAYMANIAN-STYLE JERK CHICKEN
Jerk is a style of cooking originally from Jamaica, but it is popular all over the Caribbean. Jerk seasoning, or Jamaican jerk season, is a dry or wet seasoning, typically a blend of chile peppers, garlic, onions, spices (allspice, cinnamon, cloves, ginger and pepper) and herbs, like thyme. Traditionally, jerk meat is marinated in spices and slow-cooked on green pimiento wood over hot coals. My version is inspired by a family trip to Grand Cayman Island, where I was able to learn from one of the masters, Chef Luigi Moacsin. It takes inspiration from the original, but can be made on a standard outdoor grill or a grill pan indoors.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 9h35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a food processor, place the seasoning and Scotch bonnet peppers, garlic and scallions and process until chunky. Add the ground allspice, brown sugar, thyme, allspice berries, cinnamon and nutmeg, then process. Add the juice, olive oil, soy sauce, black pepper and 1 tablespoon salt and process until a thick paste is formed, clingy enough to stick to the back of a spoon. (If it's too thick, thin with more soy sauce.)
- Scrape half of the paste into a large shallow dish with a lid. Add the chicken and top with the remaining paste. Spread the paste, making sure each piece of chicken gets a little attention. Cover and marinate in the fridge overnight, up to 24 hours.
- Prepare the grill with one hot and one unheated side. This works best on a charcoal grill or a gas grill with one burner turned off.
- Oil the grill grates liberally with the vegetable oil. Place the chicken skin-side up on the cool side of the grill and close the lid.
- Grill, rotating the pieces every 10 minutes to ensure even exposure to the hot side of the grill, until the breasts register 165 degrees F and the thighs register 170 degrees F, 40 to 45 minutes for the breasts and 30 to 35 minutes for the thighs. Move the chicken to the hot side of the grill, flip it skin-side down, and grill until the skin is charred and crispy, 6 to 8 minutes.
- Serve immediately with some good ol' white bread (or classic hard dough bread, if you can find it!) from the bag and ketchup to dunk it.
CAYMAN ISLANDS CORNBREAD
Adapted from the RSVP section of an old issue of Bon Appetit. This recipe was from a resort in the Cayman Islands. This is a sweeter, more cake-like cornbread and has a bit of rum in it.
Provided by HeatherFeather
Categories Quick Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Grease a 9-inch square baking pan well.
- Combine flour, cornmeal, sugar, baking powder, cinnamon, nutmeg, and salt.
- Whisk together both types of milk, eggs, butter, rum, and vanilla in another bowl.
- Combine both mixtures using a wooden spoon, just enough to dampen all ingredients (it will still be a bit lumpy).
- Pour into prepared pan and bake until golden brown and cake tester comes out clean, about 45 minutes.
- Let cool on rack slightly before cutting into 12 small squares.
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- Marinated Conch. Conch season opens on the 1st of November and lasts until the end of April and everyone vies for the best fresh conch. The shells are prized as much as the meat inside, with their tubular pink and white glow, polished up and sold around town.
- Cayman-style Beef. This is a feast that most Caymanians look forward to all year. Cayman tradition is to have it served on the table for Christmas celebrations.
- Jerk Chicken. If you have ever driven past a roadside jerk shack, the aroma of jerk chicken on wood and coal grills will have you making a u-turn. It is a Jamaican classic that is taken very seriously, and arguments abound about who has the best jerk chicken in town.
- Saltfish Fritters. These are referred to as “stamp and go” due to the fact that you can order these fried fritters, be out the door, and go on with your day.
- Fish Fry. A favorite Sunday activity is seeking out a local fish fry. They seem to pop out of nowhere and groups of friends and families meet up to enjoy catching up with a game of dominos accompanied by some tasty fried fish.
- Lionfish Ceviche. Lionfish is an ocean reefs worst nightmare but makes a great tasting ceviche. Lionfish are the predators of the reef, and have stripes resembling a lion and a venomous spiny mane.
- Cayman Lobster. Caribbean or spiny lobsters are in prime season in Cayman for only a few short months from December to February. All the local fishermen go out on the sea in their cat boats and dive through the reefs in search of the season’s harvest.
- Rundown. The term “rundown” means “nice and slow”, just how this dish is cooked. Rundown is a fragrant soup made with coconut cream and milk, fresh tomatoes, onion, garlic, ginger, thyme, pimentos, scotch bonnets, and local pumpkin slowly cooked down to make a rich and creamy broth.
- Pepper Jelly. Pepper jelly isn’t actually a dish but a condiment that can be smeared onto just about anything. The best pepper jelly in Cayman is made by a woman who makes her secret recipe in her home kitchen wearing a snorkel, due to the hot pepper fumes that escape while chopping and cooking the peppers.
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- Old Fashioned Fish Fry. Whole fish fried to perfection served up on a bed of rice and beans and a side of plantains, mash and fritters- a true taste of the Caribbean.
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