| FOOD PAIRINGS |
A Taste of The Cayman Islands
A trip to the Caribbean may be out of reach for most right now due to pandemic , but you can dream of warm sun , white sand and deep blue sea while sipping a specialty cocktail and enjoying some spicy jerk barbeque . To help winter-weary folks facilitate such virtual vacations , the Cayman Islands Department of Tourism recently held a Zoom “ Cook-and-Sip ” event with a noted island chef and mixologist .
Food Network Chef Dylan Benoit walked the participants through a homemade Caribbean jerk paste recipe that you can pair with most any protein , from chicken or shrimp to tofu or pork shoulder . Benoit also demonstrated how to make a complementary side dish , coconut rice and beans . For an additional side , he suggested a simple cabbage / carrot / radish coleslaw lightly dressed with apple cider vinegar and oil .
What to wash it down with ? Moises Sevilla , resident mixologist at Cayman Spirits Co ., led a quick class in Mojito-making . Specifically , he mixed up a Toasted Coconut Mojito using a toasted coconut rum from Hilton Head Distillery , a collaboration partner with Cayman Spirits Co .
Sevilla noted that he likes to use Mojitos Cayman Spirits ’ Seven Fathoms rum in Mojitos , but it ’ s not widely available . The craft amber rum ages in American white oak bourbon barrels placed 42 feet — seven fathoms — underwater in a secret location off the Grand Cayman Island ’ s coast .
The Cayman Islands , comprised of Grand Cayman , Cayman Brac and Little Cayman , are located 150 miles south of Cuba , between Mexico and Jamaica . The island group , an overseas territory of the U . K ., is known as the Culinary Capital of the Caribbean , and home to a plethora of unique dining options and celebrated chefs . Here are the Cayman Islands recipes that Benoit and Sevilla shared .
CARIBBEAN JERK PASTE : ½ White onion – diced 2 Garlic cloves – smashed 1 tbsp . Whole allspice ½ tsp . Whole cloves
1
⁄ 3 cup Scotch bonnet sauce 1 cup Soy sauce 1 tbsps . Fresh ginger – diced 4 tbsps . Fresh thyme 1 ½ bunches Scallions – chopped ( Optional ) ½ Fresh habanero pepper – chopped
Combine ingredients in a blender and puree until smooth . Place puree in pot over medium heat and simmer 10 minutes until sauce has thickened and darkened . Remove from heat and set aside to cool . Once cool , use as a rub on choice of protein such as chicken , pork , beef , fish , tofu , etc .
TOASTED COCONUT MOJITO : 1 ½ oz . Toasted coconut rum 10 sprigs Fresh mint 1 oz . Fresh lime juice 4 oz . Club soda
In a large mixing glass , lightly press on mint leaves with a muddler or spoon to release aromatics , and add into a rocks glass . Add rum , lime juice and fill with ice . Stir well and top with club soda . Garnish with a mint sprig .
JERK SHRIMP WITH COCONUT RICE AND BEANS
COCONUT RICE AND BEANS :
1
⁄ 5 White onion – diced 2 Garlic cloves – minced 3-4 sprigs Fresh thyme 2 tbsps . Coconut oil 1 cup Canned kidney beans – undrained 1 cup White rice 1 cup Water 1 cup Coconut milk 1 tsp . Salt
In a medium pot , sweat the chopped onion , garlic and thyme with coconut oil and a pinch of salt . Once translucent , add beans and bring to a simmer . Add the coconut milk , water , rice and a pinch of salt and bring to a boil . Reduce heat to a low simmer and cover for 20 minutes .
CHEERS @ HOME • SPRING 2021 | 5