Kolibrie - What's Cooking - In the Galley
_______________________________________________1987 Cutter Rigged Bayfield 36

Okay, to get things started, here's a few favs.  Enjoy!

Breads:     Bimini Bread

Beef:         Teriyaki Finger Steaks 
                  Beef & Mango Fajitas

Chicken:   Indonesian Chicken Breasts

Seafood:   Cracked Conch (Hilda's - the Berry Island Club)

Deserts:    Kolibrie Pineapple Pudding



Bimini Bread
1 pack of dry yeast
1/4 C. warm water
1/4 C. Nonfat Dry Milk Powder
1/3 C. Sugar
1/4 C. Vegetable Oil
1/2 tsp. salt
2 eggs
2/3 C. warm water
3 3/4 C. All purpose Flour - as needed.

- Soften yeast in 1/4 C warm water for 10 minutes.
- Using a mixer or wooden spoon, beat yeast mixture, milk powder, sugar, oil, salt & eggs until smooth.
- Add 2/3 C warm water and 1 C. of flour.
- Beat until smooth & add remaining flour a little at a time, beating well after each addtion. Stop adding when stiff.
The rest will have to be worked in with your hands.
- On lightly floured surface, knead until smooth and elastic.
- Place in greased bowl and turn to grease the top.
- Cover and let rise until double in bulk (about 2 1/2 hours)

- Punch down & fold over edges, pressing until air bubbles are pushed out.
- Divide into 2 pieces. Form each into a loaf or ball.
- Place in greased 8x4 loaf pans or 8" round cake pans
- Cover & allow to rise until double in size (about an hour)

- Bake in preheated 350 degree oven 30-40 minutes or until nicely browned & done.
- Remove from pans and cool on wire racks.

- Freeze extra loaf for future use.
Makes 2 loaves. Recipe is easily doubled...

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CRACKED CONCH (Hilda's)
2 conch - sliced and bruised
1 egg
3/4 C. Flour
1/4 tsp garlic
1/4 tsp sugar
2 dashes salt
2 dashes pepper
Olive oil to fry conch in.

Beat up egg in a small bowl to dredge conch in and set aside.
Mix all dry ingredients together in separate bowl or dish and set aside.
Take the conch and slice it in strips then bruise it with meat mallet.
Dredge the conch strips in the egg and then roll through the flour mixture.
Fry up in olive oil about 3 minutes or until golden brown.
Drain on paper and season to taste.

Serve with cocktail or tartar sauce.  Hilda's sauce was like a mixture of both.

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KOLIBRIE PINEAPPLE PUDDING
This pudding is one that my mom passed down to me that makes a wonderful
desert to bring to potlucks or for family get togethers. Hope you like it as much
as our family.

1/2 C water
3/4 C sugar
1 16 oz can crushed pineapple
1 box vanilla wafers
1 Tblsp vanilla
Cornstarch and water to thicken to desired consistency.

Mix water, sugar, pineapple and vanilla in a sauce pan and bring to a boil.
Add corn starch/water mixture to the saucepan a little at a time, stirring
continuously until the desired consistency is reached.

In a decorative bowl, layer vanilla wafers then cover with pineapple mixture.
Continue alternating cookies and pudding until gone.
Refrigerate until set and cool.
Enjoy :)

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INDONESIAN CHICKEN BREASTS (Chef Jon's)
1/2 cup orange juice
1/4 cup peanut butter
2 tsp. curry powder
4 boneless, skinless chicken breasts halves
1 medium red bell pepper, cut in half
1/4 cup shredded coconut
1/4 cup currants
Hot cooked rice if desired

Beat orange juice, peanut butter, and curry powder in medium nonmetal bowl,
using wire whisk. Add chicken, turning to coat with marinade. Cover and
refrigerate , turning once, at least 1 hour but no longer than 24 hours.
Heat coals or gas grill. Remove chicken from marinade; discard marinade.
Cover and grill chicken and bell pepper 4 to 6 inches from medium heat 15 to
20 minutes, turning once, until is no longer pink in center. To serve, cut
chicken breasts diagonally into 1/2 inch slices and bell pepper into
1/2 inch strips. Top chicken and bell pepper with coconut and currants.
Serve with rice. Yield: 4 servings.

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TERIYAKI FINGER STEAKS (Chef Jon's)

              2      pounds  sirloin steak, trimmed
           1/2      cup  soy sauce
           1/4      cup  vinegar
              2      tablespoons  brown sugar
              2      tablespoons  minced onion
              1      tablespoon  vegetable oil
              1      clove  garlic -- minced
           1/2      teaspoon  ground ginger
           1/8      teaspoon  ground black pepper

Trim fat from steak and slice lengthwise into 1/2 inch strips; place in a
large glass bowl. Combine all remaining ingredients; pour over meat and toss
gently. Cover and refrigerate 2 to 3 hours. Drain, discarding marinade.
Loosely thread meat strips onto metal or soaked wooden skewers. Grill over
medium hot heat, turning often, for 7 to 10 minutes or until meat reaches
desired doneness. Remove from skewers and serve.  Yield: 6 servings.

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Beef and Mango Fajitas  (Meijers)
1 lb. beef sirloin steak, cut 1 inch thick
1 tbs.. chopped fresh oregano
2 tbs.. fajita seasoning
8 flour tortillas
1/4 cup lime juice
1/4 cup olive oil
2 cups sliced mango
1 cup thinly sliced red onion

Trim fat from steak. Place steak in resealable plastic bag.
For marinade mixture, stir together oil, lime juice, fajita seasoning and oregano.
Refrigerate 2 tablespoons of the marinade mixture; pour remainder over meat. Seal bag;
refrigerate 4 to 24 hours, turning occasionally.
-
Preheat grill to medium. Place onion slices on 18 inch square
of heavy-duty foil. Drizzle with reserved marinade mixture. Bring
up 2 opposite sides of foil and seal with double fold. Fold
remaining ends to completely enclose, leaving space for steam
to expand. Wrap tortillas separately in heavy-duty foil.
-
Drain steak; discard marinade. Grill steak 14 to 18 minutes for
medium rare or to desired doneness, turning once. Add foil
package of onions to grill during last 10 minutes of grilling time.
Add wrapped tortillas during last 5 minutes.
-
Thinly slice meat. Serve with onions and sliced mango in
warm tortillas.


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Updated: 8/31/09