Bahamas Dream Combodate_range 11 January, 2018 question_answer 8 Comments
Beef tenderloin with seagrapes, accompanied by shellfish and banana pudding, covered with half a grilled lobster tail. Served with a purée made with local yams and garlic, sautéed vegetables, and dressed in an herbed mustard-butter sauce.
We know that our customers love good cuisine. That’s why we’re giving you this recipe created by Ingraham, our chef at the Riu Palace Paradise Island. This dish, which he calls the Bahamas Dream Combo, combines the flavours of local fruits with meat and the speciality of the Bahamas: shellfish. Tie on your apron, follow the recipe step-by-step, and enjoy this authentic culinary delicacy!
Banana pudding with shellfish
First, melt butter in a small frying pan and then add onion, peppers, thyme and garlic salt and sauté for one minute. Next, add tomato paste and tomato purée and cook for another minute. Lastly, add lobster meat, boiled and shredded, diced fried banana, and stir for three minutes.
Beef tenderloin (100 grams per serving)
The first thing you need to do is prepare the sauce for basting the tenderloin. To do so, mix olive oil, minced garlic, fresh herbs, salt, pepper and a dash of ‘Lea & Perrins’ (Worcestershire) sauce to taste. Next, baste the meat (our chef uses grass-fed Long Island beef) with the sauce and let it marinate for one hour. Then, put the meat in the oven at 400ºF. When cooked the way you like it, take it out, let it cool and cut it.
Lobster tail (200 grams for two servings)
Split the lobster in two and remove the shell, leaving only the lobster tail. With the point of the tail facing up, season it with oil and pepper and grill for two minutes, until fully cooked.
Native yam purée
Prepare as you would for mashed potatoes, substituting the yams for the potatoes (in equivalent amounts), and add garlic, parsley, butter, salt and pepper to taste.
Butter and vegetable sauce
Heat heavy cream, garlic and herbs in a small saucepan. When the mixture comes to a boil, beat in butter. Remove it from the heat and serve over the lobster and the chunks of carrot and green and yellow squash.
This is the last step before you get to enjoy this delicacy! Start by heating olive oil in a small saucepan. Next, sauté a few chunks of beef until golden brown and then add carrots, celery and fresh herbs. Also add a dash of red wine to taste and the meat base, and cook for two minutes. Then, add water and any condiments you would like, and cook for another half hour. Afterwards, mix cornstarch and water and allow it to thicken.
In another saucepan, add the seagrapes, a tropical fruit that grows on trees of the same name in the Caribbean, sugar and enough water and sauce for the amount of meat you are using. Bring this mixture to a boil and thicken it slightly with the cornstarch and water. Lastly, pour the meat sauce through a colander to remove the chunks of meat and vegetables. Now add the seagrape sauce to the meat sauce, mix well, and it’s all ready.
As you know, RIU also cares about the presentation of our dishes. Our chef at the Riu Palace Paradise Island suggests the following for this recipe:
-Place the banana and shellfish pudding in the centre of the plate, after having given it a bit of shape in a mould.
-Cut off two pieces of tenderloin and arrange them on the pudding, on top of which you can place the lobster. You can place the yam purée next to the meat. A few chunks of vegetable would look great on top.
-Now you just need to cover the meat with the seagrape sauce and the lobster with the butter and vegetable sauce and… enjoy this dish!