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Welcome
to the Food & Drink Shack
Taste of the Caribbean Islands, Hawaiian Islands and Mexico.
It's
Happy Hour at BEACHES ETC
| Welcome
to the BEACHES ETC Food & Drink Shack. Sit down and enjoy the
tempting exotic smells and tastes of Mexico, Caribbean, Hawaii and
other exotic locations from around the world. So when its cold outside
come here to getaway from it all and imagine your on the beach and
enjoying the food & drinks from your favorite spot. |
 
 Drink
Recipes
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MANGO
MARGARITA
6 oz Margaritaville
Mango Maragarita Mix
2 oz Margaritaville Tequila
1 1/2 cups ice
Combine
ingredients in blender for 15 seconds, pour in a glass and garnish
with lime or mango slice.
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Bahama
Breeze
1/2
oz apricot brandy
1/2 oz banana liqueur
1/4 oz grenadine syrup
1/4 oz honey
1/2 oz lemon juice
1 oz orange juice
1 oz pineapple juice
1 oz dark rum
1/2 oz coconut rum
Combine
all ingredients in a blender with 2-3 ice cubes. Pour over ice
cubes in a tall glass. Garnish with an orange wedge and a cherry,
and serve.
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Blue
Hawaiian
1
oz light rum
1 cherry
2 oz pineapple juice
1 oz Blue Curacao liqueur
1 oz cream of coconut
1 slice pineapple
Blend
light rum, blue curacao, pineapple juice, and cream of coconut
with one cup ice in an electric blender at high speed. Pour contents
into a highball glass. Decorate with the slice of pineapple and
a cherry.
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Bacardi
Sombrero Cooler
3
oz. Pineapple-grapefruit juice
2 oz. Bacardi Silver Rum or Bacardi Premium Black Rum
Garnish with Orage, Lemon or Lime slice and a cherry
In
8oz. glass, half filled with ice, mix the pineapple-grapefruit
juice and the rum. Garnish and enjoy.
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Heat
Wave
4
oz. Orange Juice
1 1/2 oz. Bacardi Silver or Amber Rum
1/2 cup Ice
In
a blender, combine orange juice, rum and 1/2 cup ice. Blenduntil
smooth. Pour into a 10oz. glass. Serve Immediately.
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Except
for the rum, this is one of my memories as a child and it was
always a fun and special occasion to make Coke Floats.
Bacardi
and Coke Float
Coca-Cola
1 1/2 oz. or Amber Rum
Vanilla Ice Cream
In
a 10oz. glass stir in Bacardi Rum and 3/4 cup of Coca-Cola. Top
with a scoop of Vanilla Ice Cream. Dig in with a spoon.
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Food
Recipes
Chicken
Dorado with Pineapple-Rum Salsa
1
tablespoon olive or vegetable oil
4 skinless, boneless chicken breast halves (about 6 ounces each)
1/4 teaspoon ground black pepper.
Pinch of Salt
1/2 medium-size pineapple, peeled,cored, and cut into 1/2-inch pieces
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1
tablespoon fresh lime juice
1 3/4 teaspoon brown sugar
2 tablespoons chopped cilantro
Cilantro srigs for garnish (optional)
1/4 cup diced red pepper
2 tablespoons chopped green onion
1/3 cup puerto rican dark rum |
| Heat oil
in large nonstick skillet over medium-high heat. Sprinkle chicken
with ground balck pepper and salt. Cook chicken over medium-high
heat until golden brown on both sides and chicken loses its pink
color throughout, about 7 to 8 minutes. Remove chicken to plate;
keep warm. Add pineapple to pan drippings. Cook over high heat,
stirringoccasuionally, until all liquid evaporates. Add red pepper
and green onion. Cook, stirring frequently, until pineapple begins
to brown. Reduce heat to medium. Add rum, lime juice and sugar;
cook 30 seconds. Remove skillet from heat. Stir in chopped cilantro.
Spoon sauce over chicken breast. Garnish with cilantro sprigs,
if desired. |
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Bajan
Fried Chicken Country: Barbados
INGREDIENTS:
1
2 1/2 to 3 pound frying chicken cut into pieces
2 cups vegetable oil for frying
1/4 cup or more seasoning (chopped)
1/2 Cup Flour
1 Tablespoon cornmeal
2 Teaspoons poultry seasoning
Salt and black pepper to taste
METHOD
/ DIRECTIONS:
Wash
and clean the chicken pieces and pat them dry on paper towel.
Heat the oil to 375 degrees in a heavy skillet (cast iron preferably).
With a sharp knife, score the chicken pieces and fill each slash
with a bit of seasoning poling to ensure that it is well inside
the chicken. Mix the flour, cornmeal, poultry seasoning, salt
and pepper in a paper bag. Place the chicken pieces in the bag
and shake until they are well coated. Place the chicken pieces
in the hot oil and cook for 20 to 25 minutes, turning occasionally
to ensure that they are golden brown on all sides. Remove the
chicken from the oil and drain it on paper towels. Serve Hot.
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Caribbean
Pork Chops Dinner
Preparation
Time: 15 minutes
Cooking Time: 35 minutes
Serves: 8
Country: Jamaica
INGREDIENTS:
3
Tbsps. soft margarine
8 medium pork chops (lean)
12 small irish potatoes, coarsely chopped
6 small onions, sliced
1 1/2 tsps. salt
1 tsp. black pepper
1/2 cup water
1/4 cup molasses
1/2 cup ripe olives, sliced
1/4 cup raisins
2 Tbsps. white cane vinegar
1 Tbsp. capers
METHOD / DIRECTIONS:
Heat margarine in a heavy bottom frying pan. Brown chops on
both sides.
Add potatoes and onions to chops, sprinkle with salt and black
pepper.
Combine water, molasses, olives, raisins, vinegar and capers.
Mix well.
Pour over chops. Cook over low heat until meat is tender.
SERVING SUGGESTIONS:
Garnish
with thick slices of peeled, ripe bananas, Grace pineapple slices
or orange segments.
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Have
A Beachy Day!
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BEACHES ETC