Are you looking forward to the long holiday weekend at the end of
this month? Ready to take in some exciting cricket and play a little Crown
& Anchor at the gaming tables? Then you’re ready for great summer
excitement! Maybe you would be interested in some of the typical fare
served at Cup Match. Vendors will be dishing out Codfish Cakes, Conch
Stew, our famous Bermuda Fish Chowder, Mussel Pie, Mac & Cheese, Peas
and Rice and various types of chicken.
If you prefer to just invite people over to your home to enjoy the day,
here are some of the Bermudalicious items I’ll be cooking for those who
stop by my house. Try some of these at home yourself.
BBQ Shrimp Kabobs
Ingredients:
10 slices fully cooked bacon, cut in half
20 uncooked large shrimp (about 1 lb.), peeled, de-veined
2 zucchini, trimmed, cut into 10 slices each
2 yellow peppers, cut into 10 pieces each
10 jalapeño peppers
3 slices pepper jack cheese
1 cup of your favorite barbecue sauce
Directions:
HEAT grill to medium heat. Place a piece of pepper jack cheese inside
the shrimp where you sliced them down the back. Wrap 1 bacon piece
around each shrimp. Thread 2 each: shrimp, zucchini slices and peppers
alternately on 10 skewers.
GRILL 3 to 4 min on each side or until shrimp turn pink, turning and
brushing occasionally with barbecue sauce
Grilled Skirt Steak with Fresh Fruit Salsa
Ingredients:
1/4 cup A-1 Steak Sauce
1 tsp minced garlic
1/3 cup capers, divided
1-1/2 lb. beef skirt steak, cut into 6 pieces
1-1/2 cups chopped watermelon
1 fresh peach, chopped
1 banana
1/4 cup finely chopped seeded jalapeño peppers
1/4 cup chopped cilantro
1/4 cup Balsamic Vinaigrette Dressing
Directions:
BLEND steak sauce, garlic and 1/4 cup capers in blender until smooth;
pour over meat in shallow dish. Turn meat over to coat both sides of each
piece. Refrigerate 30 min. to marinate.
HEAT grill to medium heat. Remove meat from marinade; discard
marinade. Grill meat 6 min. or until done, turning after 3 min. Meanwhile,
combine remaining capers with all remaining ingredients and stir together
SERVE meat topped with the fruit salsa.
Grilled Caribbean Vegetable Pouch
Ingredients:
2 eggplants
2 red bell pepper
2 green peppers
2 zucchinis
1/4 cup olive oil
24 Fresh green beans
2 medium ripe tomatoes, cut into small wedges
1/2 cup onion, cut vertically into thin slivers
2 tablespoons lime juice
2 tablespoons honey
1 1/2 teaspoons vegetable oil
3 garlic cloves, crushed
3 leaves frsh Basil ,chopped
1 dash salt and pepper
2 tablespoons Caribbean jerk seasoning
Preparation Grill:
Cut eggplant into large pieces. Remove peel from onions and cut. Slice
and deseed bell peppers. Slice zucchini into 1/4 inch slices. Cut ends off
green beans
Place vegetables into large sheet of aluminum foil. Sprinkle with olive
oil, salt, and pepper.
In a small bowl, combine remaining ingredients. Mix well.
Add to Vegetable mixture and mix until thoroughly combined.
Cover tightly with aluminum foil.
Grill for 15-20 minutes, or until vegetables are tender, yet a little crisp…
Just so you know, First Admiral George Somers would be proud of you.
The second day of Cup Match commemorates his arrival to Bermuda. His
ship wrecked in 1609 and led to the English settlement of Bermuda. So
don’t forget to raise your glass and toast the day. Here’s to love, laughter and
happily ever after! Have a safe and happy Cup Match!
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