Best Bahama Breeze Recipes

BREEZE WOOD GRILLED CHICKEN - BAHAMA BREEZE

Steps:

• For the Chicken:.
• Lightly coat the chicken breast with olive oil, salt and pepper on both sides. Grill over a medium heat, pre-heated char-grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added. Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170°F on a meat thermometer or the juices run clear when pierced with a fork. When the chicken is fully cooked baste generously with the orange glaze on both sides. Allow the chicken to cook for one additional minute to caramelize the glaze. Serve immediately with warm citrus butter sauce and your favorite sides. Enjoy!
• For Orange Glaze:.
• Place all the ingredients in a kitchen blender and pulse until smooth. Place in a clean container and refrigerate until needed for grilling.
• For the Citrus Butter:.
• Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute. Add the Orange juice and white wine and reduce by ¾. Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break. Add the sugar, salt and pepper. Stir to combine then strain the sauce through fine mesh strainer. Serve hot and Enjoy!

BAHAMA BREEZE JAMAICAN GRILLED CHICKEN WINGS

Steps:

• MARINATING PROCEDURE.
• Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well using a whip to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator on the bottom shelf.
• Tips.
• * Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade.
• * Marinate the chicken wings for 18 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become.
• COOKING PROCEDURE.
• After marinating is complete, remove the wings from the marinade and place in a clean bowl. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350ºF for 20 - 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill to 40ºF.
• Tips.
• * Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings.
• * The wings are cooked with the wing tips face down, to allow more even cooking and removal of excess fat from the chicken skin.
• * By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure.
• GRILLING PROCEDURE.
• Heat your gas or charcoal grill to medium heat. Place the chilled wings on the grill and grill for 2 ½ - 3 minutes on each side. The skin of the wings should develop a crisp texture and a mahogany like color. Make sure the wings are fully heated to 165ºF.
• Tips.
• * Wings can also be placed on the grill directly from the oven to express the cooking process.
• * Allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor.
• Serve hot with your favorite beverage. Enjoy!

BAHAMA BREEZE FIRE-ROASTED JERK SHRIMP

Steps:

• Heat oven to 500 degrees F.
• Stir beer, allspice, minced Scotch bonnet pepper, minced garlic, thyme and sliced green onions in 1-quart baking dish. Fold in the shrimp, coating well. Drizzle melted butter over the shrimp. Slice bread into 1-inch-thick slices and place on top.
• Put baking dish with shrimp and bread on middle rack of oven. Remove from oven when bread is golden and shrimp is bubbling hot, 4-5 minutes. If oven is small, heat pans separately.
• Important Note:Use gloves when mincing Scotch bonnet peppers. Then remove gloves and wash hands thoroughly.

BAHAMA BREEZE TOSTONES CON POLLO

Steps:

• Heat vegetable oil in fryer or deep skillet over medium high heat until sizzling when a SMALL drop of water is added.
• Fry frozen tostones in batches of 5 or 6 until crispy and golden. Sprinkle with salt and set aside.
• In separate skillet heat butter over medium heat. Add chicken, cumin and taco seasoning, stirring occasionally until nearly cooked through.
• Add in bell peppers, onions and mushrooms. Cover and cook until soft.
• Stir in cheese until melted.
• To serve, top 6-7 tostones with chicken mixture. Top with a few spoonfulls of fresh salsa and sour cream if desired.

GARLIC HERBED MASHED POTATOES (BAHAMA BREEZE'S RECIPE)

Steps:

• Place a large pot half full with water and bring to a boil. Add the potatoes and boil for 15 - 20 minutes or until tender. Drain off the potatoes and add the remaining ingredients. Mash the potatoes using a hand masher and serve hot. ENJOY!

BAHAMA BREEZE

Steps:

• Layer ingredients in the order given in a glass or bowl.

GRILLED CHICKEN TOSTADA SALAD (BAHAMA BREEZE)

Steps:

• Preheat oven to 375 degrees. Season Chicken on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until chicken reaches 165 - 170ºF. Remove from grill. While chicken is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, ½ inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted. Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix. When done, slice the grilled chicken on a clean cutting board and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.

BAHAMA BREEZE TORTILLA SOUP

Steps:

• Broth Procedure Heat the oil in a large pot until hot. Add the calabasa, onions, jalapenos and garlic, then sauté until they loose their raw appearance. Add the chicken broth, corn, jicama, and tomatoes, then bring to a boil. Reduce the heat and simmer until the calabasa is tender. Season to taste with salt, then add the lime juice, oregano and fully cooked sliced chicken breast. Simmer for an additional 5 minutes then cut the heat. * Pumpkin can be substituted for Calabasa if necessary Garnish Ingredients Cilantro Chopped - 8 tbsp. *Avocado, diced ½" - 8 tbsp. * Cut the Avocado just before serving to prevent discoloration. Blue Corn Tortillas 6" - 4 each White Corn Tortillas 6" - 4 each Canola or Peanut Oil - 1 cup Salt - As Needed Garnish Procedure Cut the tortilla strips in half on a clean cutting board then cut into 1/8th inch strips and set aside. Place the oil in a small pan and heat to medium heat. Add small amounts of the strips and fry until crisp. Remove and place on a paper towel lined plate to absorb the excess oil. Lightly season the crisp tortillas with salt. Repeat the process until all the tortillas are fried. Serve the soup hot, and garnish with diced avocado, chopped cilantro and crisp tortilla strips.

BAHAMA BREEZE'S LEMON BREEZE

Steps:

• Squeeze both halves of the lemon into a tall 18-20 oz. glass. Add the sugar cane juice or simple syrup and one cup of crushed ice. Cover with a shaker tin (or another cup) and shake well, or simply mix well with a spoon. Fill the glass with the remaining crushed ice. Serve with a straw.

BAHAMA BREEZE

Steps:

• 1. Place all ingredients (except fruit garnish) in a blender, and blend several seconds, until smooth and frothy.
• 2. Pour into a tall glass, garnish with an orange slice or pineapple wedge, and serve.

BAHAMA BREEZE

Steps:

• In a blender, combine dark rum, banana liqueur, apricot liqueur, coconut rum, grenadine, honey, lemon juice, orange juice, pineapple juice and 3 or 4 ice cubes. Blend until smooth. Pour into glasses with ice and serve.

BAHAMA BREEZE - VIRGIN COCKTAIL

Steps:

• Blend all ingredients.
• Puree until thick and smooth.
• Pour into a glasses & garnish with a strawberry if desired.

BAHAMA BREEZE JAMAICAN GRILLED CHICKEN WINGS RECIPE - BAHAMA BREEZE RECIPES

Steps:

• HowToSection Marinating Array
• HowToSection Cooking Array
• HowToSection Grilling Array