When it’s too hot to cook indoors so summer time in Bermuda means BBQ time, picnics and dinner under the stars. Here is our pick of the best Bermuda arbequeing. Enjoy!
Cedar-Planked Salmon – Serves 6
3 ½ – 4 lb whole salmon fillet
1 natural (untreated) cedar plank, 2x6x18 inches soaked in water for several hours
¼ cup ginger, minced
1 tbs nutmeg
1 tbs allspice
1 tbs cardamom
1 tbs white pepper
1 tsp salt
¼ cup packed light brown sugar
Put the well-soaked plank on the hot grill and close the lid, allowing the plank to heat up. Meanwhile, score the salmon deeply, lengthwise and crosswise. Mix together the rub ingredients. Sprinkle the ginger into the cuts and then rub all over with the spice mixture (save any extra).
Slip the salmon on to the now smoking plank and cook lid-down for about 20 minutes or until just done at the centre. The plank may be re-used a few times. You’ll know when it is no longer serviceable.
Chargrilled Wahoo & Tuna with Gosling’s Black Seal Rum Butter, Banana Salsa & Hoppin’ John (Courtesy of Chef Neville King) – Serves 4
Four 4 oz wahoo steaks
Four 4 oz tuna stakes
For the Black Rum Butter:
1 stem lemon grass
1 oz shallots
4 oz Gosling’s Black Seal Rum
4 oz cream
In a saucepan, combine the lemon grass, shallots, black rum and heavy cream and bring to a boil. Reduce until thick. Whisk in the butter slowly and remove from flame. Pass through a fine sieve and keep at room temperature.
For the Banana Salsa:
2-3 Bermuda finger bananas, ripe but not soft
1 ripe tomato
1 medium red onion
½ each yellow and green bell pepper
½ Scotch bonnet chile pepper, seeded
1 small bunch cilantro
juice of a small lime
1 tsp fruit olive oil
salt and white pepper to taste
Chop all of the ingredients in quarter-inch dice. Mince the chile pepper (wear rubber gloves if you can). Toss together adding enough lime juice and olive oil to moisten.
For the Hoppin’ John:
1 tbsp butter
4 oz blackeye peas, soaked overnight
4 oz white rice
10 oz chicken stock
bouquet garni (thyme, parsley, tarragon, bay leaf, tied together)
3 oz sun-driedftomato in oil, drained and chopped
1 garlic clove, chopped
1 small onion, chopped
Sauté the onions and garlic in butter until softened. Add the rice and sauté until translucent. Drain the peas and add to the pot. Add stock, tomatoes and bouquet garni and bring to a boil. Cover and cook 25 minutes or until the rice is tender. Drain excess liquid if any.
Brush the fish steaks with olive oil and season with salt and pepper. Grill for three minutes per side for medium to medium-rare. Place each on a bed of Hoppin’ John and drizzle with rum butter and garnish with a generous portion of salsa decorated with cilantro sprigs.
Grilled Chicken w/ Mango & Gosling’s Black Rum Sauce – Serves 4
4 boneless, skinless chicken breasts
2 fresh mangoes
¼ cup chutney
1 tsp poultry seasoning
1 tsp seasoning salt
½ tsp freshly ground black pepper
1 tbsp olive oil
2 tbsp black rum
Outerbridge’s Original Sherry Peppers to taste
A pinch of fresh thyme
Preheat the grill, gas or electric stove to 400 degrees. Remove skin from mangoes and squeeze pulp into a bowl. Place mango pulp, chutney and black rum in blender and purée.
Season chicken with poultry seasoning, seasoning salt and thyme. Rub all over.
Brush grill bars with oil. Place chicken on grill and brush with mango mixture. Let cook on each side for three minutes, continuing to brush with mango sauce. With leftover mixture, place in a thick-bottomed saucepan and bring to a boil. If sauce appears to be too thin, dilute with a little cornstarch to thicken.
Place the chicken on a serving plate and coat with sauce. Garnish with mango slices. Serve with sweet potato chips and cassava cake.
Grilled Flank Steak – Serves 10-12
4 lbs or so flank steak marinated for three to twenty-four hours in:
¼ cup olive oil
½ cup dry red wine
3 clove garlic, minced
3 tbs fresh rosemary
½ tsp chile pepper
Put all ingredients in a zip-lock bag. Three to 24 hours later, remove from marinade, generously salt and pepper the meat and grill or broil until rare 8 to 10 minutes (12 for medium rare), turning once. Allow a few minutes’ rest before cutting thinly on the diagonal.
Peel and core pineapple. Cut horizontally into 1/2″ slices and grill. Garnish with creme fraiche and mint leaves and drizzle with honey.