"Guinnes maple glazed ham"

It's Christmas and you will only have to make this ham once a year, so don't complain about all the steps. Stop being lazy!

First, the biggest question is always what size ham should I buy? I say select the biggest ham that your oven can fit. Hey, left over ham is the best.

Secondly, you will need to pre soak the ham at least twice to remove some of the saltiness. (Once if you like the salty taste or make it three times if you want it to taste even less salty)

Thirdly, score the skin of the ham evenly and deeply, but only the skin! This does 2 things. Helps render the fat and makes for dramatic presentation.

To make the glaze you will need:

3 bottles of Guinness

3 bottles of Vitamalt

1/2 cup maple syrup

1/2 cup honey

1/2 cup pineapple juice 

1/2 cup fine diced pineapple  

1/2 cup dijon mustard

4 cloves

2 cinnamon sticks

4 allspice seeds

Before you begin, toast the spices to rejuvenate them. And please make sure they are fresh and not been in your cupboard since Baby Jesus was in a manger. Also, to to measure the honey and syrup, coat the measuring cup with oil so that the slide out without sticking.

Add the liquids less the mustard  and pineapple pieces and reduce the glaze by about half or until it thickens. Mix in the mustard and pineapple. 

The Guiness will have bitter notes so if you don't like that flavor profile add 1 less Guiness and 1 more Vitamalt.

To roast the ham use a roasting rack or set it on top of a mirepoix. (GOOGLE IT). Roast the ham for 3 hours at 275 rotating the pan every 30 minutes.  Start to baste the hammer the last 1 hr of the process.

Then blast it for 15 minutes at 400 to caramelize it. Be careful not to let the glaze burn.

Remove from the oven and continue to baste. I would also add the ham drippings to the glaze and serve it like a "gravy"!




Food, music and the arts. 


The truth about Bahamian Johhny Cake with a bonus recipe;

Journey Cake Biscuits.

Google Johnny cake and undoubtedly you will run into a history that puts the orgin of these local favorites as somewhere on the Atlantic Coast of America. Go figure!

Seems as though they passed over a slew of indigenous Caribbean people, the African slaves, Spanish and English colonizers that were more likely responsible for this recipe.

Although I dare not claim that these delights are endemic to our region, I will say that all signs point to the Taino people and the regions invaders as the originals. Albeit in a different form that we see today.

One of the major differences of the original recipe from today is that it was most likely made with milled corn, pork fat and no leavening or rising agent. In fact, in some places, it still is. Also, it was probably made with mature coconut water or coconut "rush" which is fresh made coconut milk. Recipes and cooking time would have also been adjusted so that the shelf life on these treats would be longer. They were in fact called, "Journey cakes" because they lasted for days and were a staple for Bahamians tending cotton fields and gone on exploration up through the Americas. Later it became a side and because of the language and diction differences was called Johnny. cakes.

Chef notes: The three most important parts of culture are; food, music and the arts. Please help me share the rich food culture of The Bahamas not just to the world but first wiyh each other, especially our kids. They deserve it.


Journey Cake Biscuits. 


3 lbs all purpose flour

4 oz organic cane sugar

3/4 oz fine sea salt

3 oz baking powder

1/2 lb cold unsalted butter

1/2 lb cold shortening or bacon fat

8 oz coconut milk

8 oz buttermilk

8 oz heavy cream

3 regular size eggs


Sift all the dry ingredients together. Mix all the wet excluding the butter and shortening. (Dice the butter and keep both cold.)

Cut the shortening and butter into the dry ingredients until it looks like wet sand. Add the wet and combine. Do not over knead. Mix gently until absorbed. Shape the dough and roll into a square about 1 1/2 to 2 inches. Cut the dough square into equal individual portions.

Add to a greased pan and refrigerate for at least 1 hour. Remove and bake immediately. 

Bake for 12 to 14 minutes at 375 degrees Fahrenheit.

Serve with whatever you like. My favorites are;

*Ham butter

*Pimento cheese

*Boil or stew fish

*Any kind of souse

*Soft cooked eggs

The truth about Bahamian conch fritters



Fritters are found in many cuisines. The French beignets, Italian bigne, Jamaica Stomp & Go, and Greek loukoumades are the first type of fritter.

However google "Conch Fritters" and you inevitably find an invention created in The Bahamas. After extensive forensic-like research, noone is credited for the recipe and it is most likely first made with dry conch and little to no rising agent similar to the Stomp and Go, salt cod fritters found in Jamaica. Ask any elderly Bahamian and they will certainly tell you that conch fritters were always made with;

1. Dry conch.

2. Conch bubbie, the conch eyes

3. Conch skin

4. The water used to rehydrate the dried conch.

5. Chopped up vegetables, hot peppers and herbs like wild thyme; A far cry from today's recipes.

Also due to the lack of refrigeration and the use of dried conch, early conch fritters often had a very sharp tangy taste from the fermentation that naturally occurred.

One other important cooking feature of past conch fritter recipes was the smokey notes the fritters often got after being fried in pig fat or lard over open cedar wood flames in a cast iron skillet dedicated only to frying foods.

Finally, according to my sources from Cat Island, conch fritters were originally sold 6 for 4 shillings on street corners, parks, beaches and alike by the wives of fishermen in different settlements. They were also served in old newspaper with pepper sauce and not the Calypso sauce (mayonnaise based ) we know today.

Finally, finally I don't know about you, but sharing these food facts gets me excited. I think our food history is so much more than tasteless fritters being sold in a hotel for 12 dollars for 6 in some fancy plate. There are so many stories to be told by the food we make and they should be shared.

If you have a recipe you want me to explore or one to share hit me up and I will certainly see what I can come up with.

#242totheworld #conch #saltlife #socialgastronomy #bahamian #recipes #fritters #research #seatospoon #castiron #skillet #facts #tourism #hospitality

#food #culture




Mac'Potato Salad- Holiday side 4.0

 Okinawan sweet potato mac salad. 

 Okinawan sweet potato mac salad. 

In keeping with dropping a recipe or chef tip every day this week, garnering over 5000 visits to, here's my final tip of the week.

In Hawaii, no meal is complete without the ingenious serving of mac' potato salad. Yes! Two worlds colliding for an insane yet comforting side dish you must make this holiday season. 


2 cups macaroni pasta

1 whole russet potato

1 medium size sweet potato ( yams or boniatos are my choice)

6 organic eggs

1 cup Hellmann's mayonnaise

1 tsp Dijon mustard

1/2 small onion

2 stalks celery

1/2 peeled carrot

6 leaves of parsley

Kosher salt and pepper to taste


Cook pasta 1 minute longer than the package directions and immediately cool

Peel, large dice and cook the potato and yam until fork tender in salted water. Be careful not to overcook.

Cook the eggs using the technique in my previous post. (13 minutes in boiling water then cool immediately in an ice water bath). Rough chop.

Prepare the vegetables and parsley, place into a food processor and mince. (If you dont have one just finely chop the ingredients all together).

Combine all the ingredients except the poatatoes. By holding them back you won't crush them while mixing the ingredients. Simply fold the potatoes in last and Voila.

This has been one of the most amazing recipes I've learnt here and trust me you will see this recipe in times to come from me.

Happy Holidays.



Shrimp cocktail season is here!


ANOTHER HOLIDAY RECIPE! "Shrimp Cocktail Season"

So I'm grazing through my latest edition of @bonappetitmag magazine and to my earthly surprise they've stolen one of my topics on page 46 of the December issue. "SHRIMP COCKTAIL SEASON", the exact topic I jotted down maybe 3 months ago for my holiday party topics. Ok, so I'm sure they didn't steal it, but it certainly made me feel like I was on to something sharing this same recipe for the holidays.

Just like story's author, Allison Roman, my new hero, I too believe that this should be the common denominator at everyone's party this year. With the addition of a simple cocktail sauce, a pickle (go to for several pickle recipes), limes if you're in The Bahamas, lemons in Hawaii and Saltine crackers, people will believe that they've entered a "lit" party if this dish replaces the old candy and nut bowl at the party's entrance.

My Bay area inspired sauce.

3 cups organic ketchup

5 tsp of fresh ground black pepper (yes I love pepper in this and so will the shrimp)

1/2 tsp kosher salt

Juice from half of a lime

1/2 cup fresh grated horseradish ( sorry fresh is best and I've never made it with that pre-cut mash)

3 tsp Tabasco sauce

2 tsp Lea and Perrin sauce.

Mix together and chill.

For the shrimp select the best and biggest you can afford and find. Always poach your shrimp shell on and clean after poaching the shrimp.

To poach shrimp you will need; 1 gallon water, 1 cut onion, 2 stalks of celery and a clove of garlic. 1 tbsp kosher salt and juice from 1 lime. Bring to a boil and add the shrimp. Cook for around 3 to 5 minutes depending o  the size. Immediately cool in ice water and then peel and devein.

To serve,  set on ice and put out the sauce, limes, pickles and saltines. Then set up a finger bowl station along with a a bowl for the discarded tails and other trash.

Pair with your favorite wine, rum or beer to get the evening started.

Go to for more holiday tips and recipes.

#holiday #recipes #simeonhalljr #jesusisthereason #shrimp #seafood #party #events #cakebread #wine #islandchefs #2018 #christmas #cocktail #socialgastronomy


"Rumcake pancakes"

The Perfect day after Christmas Breakfast Meal 


 Rum cake pancakes

So I've been amassing a bunch of recipes for this very moment, Christmas time. And.....this one is a take on a family classic.

"Boxing Day Rum Cake Pancakes".
I can distinctly remember every Boxing day, the day after Christmas for my non commonwealth followers,  when my dad would always make breakfast. It usually included slabs of fried ham left from the day before, eggs cooked in that same skillet with shards of ham and ham fat ribboned throughout and Bahamian banana "panni-cakes".
Fast forward to today and I'm about to prepare you to help create your own traditions.
Pancakes1 3/4 cups AP flour 1/4 cup chopped walnuts (extra for garnish) 1/4cup chopped pecans (extra for garnish) 2 tsp baking powder 1 tablespoon brown sugar 1 tsp kosher salt. 2 whole eggs 1 1/2 whole milk 1/4 cup sour cream 1/4 cup melted butter (a little extra to fry pancakes) 1 tsp rum extract
Rum syrup 1 cup Good maple syrup 1/4 cup rum I used Kohana dark rum of course. 2 tsp whole cold unsalted butter 1/4 chopped salted pecans
Pancake - mix all the wet ingredients together and sift all the dry together ( with the nuts, add after). Combine evenly without over mixing.
Use a cast iron skillet on low and slowly cook the pancakes. Never press your pancakes and only lift when the edges start to bubble.
For the syrup warm a maple syrup and  mix in butter slowly. Add nuts and finish with rum, without cooking it all the way off. (SORRY THIS ISN'T FOR THE KEIKE).

Dust with powdered sugar and whipped cream. Serve pancakes nut side up and syrup on the side so everyone can douse with syrup and enjoy.  Serve with leftover fried ham and eggs cooked in ham fat and sediments.



Junkanoo Eggnog





This could possibly be my single best recipe of the year! Bahamains and non-islanders alike will love this concoction.
You will need a thermometer and a blender for this one.

6 whole organic @egglandsbest eggs
1/2 cup sweet @nestle carnation condensed milk
1/2 cup heavy whipping cream
1 cup fresh cracked coconut water (if you cannot get fresh sub with your favorite bottled coconut water)
A few shaves of fresh grated nutmeg (sorry there is no way to measure this and make sure it's fresh please) 
1/2 cup of your favorite gin or white rum. I'm in Hawaii and I used white @kohana rum for mine.

Garnish with
@waiolalife coconut flakes
Ok. Here's the tricky, but safe part. You must pasteurize your eggs.
To do this let the eggs come to room temperature. (Cold eggs will overcook.) Add the eggs to a heavy bottom pot with room temperature distilled water to cover. Bring it to exactly 138 degrees Fahrenheit and shut it off. The carry over temp will climb to about 140 degrees Fahrenheit and hold it there for exactly 3 minutes. Immediately cool down in ice water, then refrigerate. 

Now let's get ready for a liquid party!!!!
Ensure all your ingredients are cold. The movement in the blender can cook the eggs so be careful.

Add the eggs, the condensed milk and cream to the blender and whip. Add the Gin, or rum and coconut water with a finish of nutmeg. Serve immediately over ice and garnish with another shaving of nutmeg and toasted coconut flakes.

Ps. Post a picture of your creation and one lucky person will get a bottle of Kohana rum only sold here in Hawaii. I will ensure its shipped anywhere in The World.

#happy #holidays #christmas #242totheworld #rum #gin #coconut #water #foodie #bahamas #hawaii #fourseasons #beverage #bar #drinks #bahamen #ilivewhereyouvacation #808 #kohana #bacardi #seagrams #local


Salmon recipes for the Holidays


Are you all turkeyed out? I've been getting so many request for Non-Holiday recipes and Salmon leads the list. So here goes.....Firstly you have to select the best ingredients and in The Bahamas Alexandria Papageorge of Seafood best has the best salmon in the country. Point blank finish. She sells to hotels and restaurants, but will also do home deliveries. Contact her at....12423578134

Secondly stop overcooking your seafood and fish, unless you want fried dry, a Bahamian specialty. About 4 minutes one side and 3 on the next.
Some salmon ideas you may want to try:

1. Spicy maple butter glaze: 1 cup maple syrup/ 1/4 cup low sodium soy sauce/ 2 oz butter / I jalapeno will make and amazing glaze that you can baste your salmon with before and after you've cooked
2. Tomato caper vinaigrette: 1 cup sliced cherry tomatoes/ 2 tsp capers/ 4 pieces of basil, chopped/ 2 cloves slices garlic/ 1/4 cup sliced olives/ 1/2 cup of very good olive oil. Gently warm all the ingredients and season with salt and pepper to taste.
3. Blackened Salmon with pigeon peas salsa: You can easily purchase a good blackening spice these days or you can make your own but it's very difficult to make a spice that's balanced. SO BUY IT! LOL. To make the salsa medium dice 1/2 cup of pineapple, wash and strain a can of cooked pigeon peas, 3 tbsp of diced red onion and green bell pepper, 2 tbsp honey, juice from 1 lime and a touch of goat pepper if you like heat. I also add a little cilantro and celery leaves chopped to mine as well, but that optional. Mix everything together and just before you are ready to serve it add 1/4 cup of heated pure organic coconut oil and it will be amazing.
4. Cajun crayfish salmon sauce. Alex has precooked crayfish meat at a great price.
1 cup crayfish 1 cup coconut milk 1 glove garlic minced, 2 tbsp tomato paste, a sprig of thyme, 1/2 onion, diced, 1 tbsp blackening spice. 1/4 cup coconut oil. Sauteed the onions, garlic and thyme in the coconut oil. Add the tomato paste and spice. Add coconut milk and then the precooked crayfish meat. Simmer and serve.
So many more ideas are coming to mind but start with these! 
#fish #foodie #salmon #pescatarian #saltlife #chef



My top 10 list for every real foodie is 2019

Wow.... what a list. 


Firstly I'm no Oprah and maybe if im lucky a handful of the 20 thousand combined social media audiences I have will actually take in what I recommend, but that's ok. I do it for them. This is my top 10 list on being a better foodie in 2019. Btw these are in no particular order. If you follow me you know I'm too ad hoc of a writer for that.

10. Unless you have access to the only living soul I know still hand grinds grits on Andros island in a century old mill then I suggest you try if only once, a bag of grits from geechie boy mills. This ain't that instant stuff that taste like cardboard, this is your Grandmithers 28 minute low and slow version that taste like CORN.
9. If you are blessed enough to live in The Bahamas and you or family ever celebrate anything then Boutique cake is the place to go. Let's face it cakes have befom art, but here you get taste and looks. @voland is a genius
8. This maybe the one thing that has made my list 2 years in a row. Qui yogurt by yoplait is simply amazing! Try it and let's argue if you disagree.
7. Digby is another most follow chef that makes my list. This young chef is a walking encyclopedia of Caribbean food culture knowledge. He just opened his own spot Baraata and I "stalk" his page daily.
6. Try making a food trip to 2 of my top food places on the globe. I plan to in 2019. Charleston and San Francisco. Listen I can't express my love for these 2 places enough. Check it out.
5. I did a post on this dude yesterday. @crazyfarma. He specializes in edible garnishes, fresh herbs and a few vegetables. If you dont believe me then check him out. Antonio is single handedly changing the game.
4.,  bon appetit magazines and bon appetit YouTube channel are a must. If there was ever a law that made chefs cite points of reference for their recipes I would list these on top. I consider my style to be "provisional cooking" and if anyone promotes local rustic simple food its them.
3. Pink octopus remains my favorite restaurant in The Bahamas. Full stop period!
2. Use ice. Listen, whenever I make anything raw, green, colorful or shaved I use tons of ice. For vegetables that is. For the exception of petite green or micros you can bring a wilted bunch of friscee bav to life with a little crushed ice and water in minutes.
1. I'm planning something big in 2019. Tag me in your foodie pics and you will be entered for an amazing gift. That's all I can say. Use the hashtag #simeonhalljr. From a new recipe to your favorite meal and boom you're entered.



Cannabis Chocolate cake


In celebration of my dad Da Bishop being named as Co-chair of The Bahamas first commission to explore the legalization of Marijuana in The Bahamas and The Caribbean I have decided to share a series of Cannabis Edibles. Firstly;

1.These recipes are from my personal stash and a part of my contribution to making cannabis available to the masses. Don't ask me if I smoke or get high on my own recipes. None of your business. 😋😋

2. Cannabis affects everyone differently & should be tested & adjusted to your desired effect.

3. This post is for medical marijuana consumption only. If you bake this cake for your bday party "dats yinna businees" LOL.

4. To put it in simple terms, fresh green Marijuana is virtually ineffective so it has to be dried to do what is called DECARBOXYLATION which is essentially curing the weed to dry it and release the THCA that is needed for absorption in edibles.

5. Oh yeah, in order to effectively add the THCA to most recipes a fat like oil or butter is best. For whatever reason, these molecules bind to fats very quickly. So first thing you must do is make a Ganja butter or oil. In order to not have your product taste like fresh cut lawn/ grass do the following very precisely;

If using fresh product dry them in the oven set to 245 Degrees Fahrenheit for 30 to 40 minutes.

Then using the ration of 1:1 Gently bruises the cannabis into a neutral oil to impart the molecules. I use a mortar and pestle. A spice grinder or food processor damage the molecules releases the chlorophyll to release a pretty color but a bitter taste.


2cups sugar

1 3/4cups all-purpose flour

1/4 @marleynatural hemp seeds

1/2cup @valrhonausa cocoa powder

1/2teaspoon salt

1teaspoon baking powder

2teaspoons baking soda

1 cup heavy cream

1cup freshly brewed strong black coffee

1/2cup Marajuana oil


1teaspoon vanilla


Preheat oven to 350° F. Prep your baking pan. You musse know how to do that! sift together the dry. Mix the wet and combine. Bake in a bundt pan for 45 minutes then cool. I use a "special frosting made with herb butter. Make yah own!

#edibles #cannabis #legalization #weed #recipes #foodie #munchies #marley


Food. Music. Arts, Equal Culture.

I guess most people would want me to explain why I've been away from my blog for so long, but the truth is, I wont. Anyone that is a true fan of mine would know that I never commit to an explanation of why or why not, but embrace the moment. So cheers to the return of the most exciting blog in The Caribbean, The Bahamas and now Hawai'i. Yes if you don't know I'm now in  Honolulu. 



I've traded in my sandals and shorts for wait; sandals and shorts. Yeap. They couldn't get this island boy to leave what I know and love. Sun sand and sea. Ironic I know. I have however left conch salad for poke and Fish fries for Luaus. (Not sure if that's spelled correctly, but it gives you something to Google and inbox me about). 

I have however been able to maintain my commitment to  local, sustainable and to the storytelling that chefs and farmers are entilled  to tell.       



Farmer Christian cutting a candy stripe beets for the team to see. 


The end of a busy day with the Restaurant service staff members. 

All that, inspires the focus for me here on this island, but boy do I get Homesick. Hawaii is the most isolated inhabited island chain in the world. We are 5 hrs from L.A. and exactly 12 hrs flying travel time from The Bahamas. So just imagine the feeling of being so far away from family and food culture I love. BUT THERE WAS HOPE. I FOUND GUAVAS. Real  authentic guavas........So what else could I do besides make Guava Duff.  


I'm not sure why it is, but I've always had an issue making good guava rum butter sauce. I called my favorite Pastry chef, model and friend Volanda R., but to my surprise her day was so busy that she didn't respond at all. ( Yes I put her on blast because she was suppose to do something to make it up and she didn't do that neither! Still love you chef. Lol!) 

So out of frustration and share luck I made for the first time, the best rum butter sauce which I will now share with you.... 

2 lbs unsalted butter ( soft but not melted)  

1/4 cup evaporated milk  

1/4 cup whole milk

1/2 cup white sugar 

1/2 tablespoon vanilla  

1 cup guava puree*   ( To make the puree; take the seeds from 3 lbs of fresh guavas. Add 1 cup water and blists in a powerful blender. Strain with a fine sieve and use) 

1 cup of local dark rum. 

A pinch of kosher salt


Using a simple home hand mixer blend the butter until creamy and lighter in color. Slowly add the milks one by one. Then continue to whip adding each remaining ingredient slowly and steadily. The end result should be a sauce light and airy with perfect balance of sweet and "rummy". 

I very rarely make promises, but I promise you, that this sauce is amazing and worthy to top any pastry authentic enough to be cooked for exactly 1 hr and 23 minutes in a pillowcase in boiling water on top of anyone's stove. 


For those needing a duff recipe stay tuned. And for those with friends like Chef V please handle my recipe with care and start cooking. 


See you all again very soon!  

The perfect shrimp.

Over the years, I've been known to put this item on almost every menu I've created. Even though shrimp are not native to The Bahamas, the dish is reminiscent to the occasional treat my Grandmother prepared. And so many people love shrimp.

Hint- gentlemen this is a must go to recipe foe a date. 

Here we combine traditional poached shrimp with a spicy shrimp salad and my amazing Fisherman's Wharf inspired cocktail sauce.   

My latest version of the dish.  

My latest version of the dish.  

Cocktail sauce-  

1 cup of organic ketchup  

A splash of worchestire sauce 

A splash of Tabasco  

Juice of 1/2 lime  

1/2 cup of freshly grated horseradish

3 tablespoons of fresh ground black pepper 

Yes these measurements are correct. Yes it's going to have a lot of kick and yes it's tastes amazing!  

Mix everything together and chill. 

The spicy sauce-  

1 cup of premium mayonnaise ( I would say Hellmans, but they don't sponsor me)  

1/2 cup ketchup  

1/4 cup mustard  

Juice from 1/2 lime  

1 tablespoon of sriracha  

To make,  mix the mayonnaise until smooth. ( This way you will have no lumps) . Then mix everything else together and refrigerate. 



Okay so the fun and easy part is done. Now we have to get a little more technical. 

We are about to make what is called a court bouillon. 

Fanciness aside, it's simply a seasoned liquid used to cook seafood.  

You will need:  

2 stalks of cleaned and washed celery  

1/2 peeled washed onion  

1 garlic clove smashed.  

2 fresh bay leaves  

1 cup of white wine  

A few seeds of whole pepper corn  

Salt and pepper to taste  

Distilled water ( Don't ask me how much cause who is measure water?) 

(Most recipe say leeks, but they are too expensive and carrots, but the carotene can stain the seafood).

Bring everything to a medium simmer in a pot. Gather an ice bath; which is equal ice and water to cool the shrimp immediately.  

Add the shrimp to the boil for about 4 to 6 minutes. (I use shell on 13/15 shrimp for this dish.) Shock the shrimp in the ice bath to stop all cooking then peel and clean the shrimp. 


To assemble chop 2 shrimp into bite size pieces. Mix in a few spoons of spicy sauce and you may add if you wish sliced red onions and dice tomatoes. I DON'T! 

Serve on ice with a few chilled poached shrimp, slice of lime and some cocktail sauce.  


5 Conch Rating System App coming soon.

It's amazing how things evolved. I didn't set out to review any restaurant, but to enjoy the great good that Nassau, Bahamas has to offer. Something that by default comes with being single chef. 

I surmise that my constant posts on social media and my foodie groups made it impossible for me to avoid sharing my thoughts. 

Want to join me? Let's create a rating system for The Bahamas. A 5 conch rating system. Coming soon. It's going to be awesome. A Bahamian rating system app! BOOM! 

The dulce de leche flan from Pink Octopus was a bit sweet but very satisfying. 

The dulce de leche flan from Pink Octopus was a bit sweet but very satisfying. 











Let's do this Bahamas.   



First of all, let me join in the anthem of thanks, gratitude and concern for all those that were affected by last week's unique and devastating pattern of weather abnormalities. Especially to those affected here in The Bahamas. In times like these, people want to hear less about the Goodness of God and more about the kindness of His people. Myself and my colleagues will do all we can do to assist.  

That being said, I thought to offer a  CHALLENGE in unison with some other plans we have to support victims around The Bahamas, The Caribbean and Florida.    

So, by eliminating meat out of your diet for the next 7 days, you will not only eat better, but save a few dollars. All of which I suggest you donate to charity. 7 days. 10 dollars a day, 70 dollars to a favorite charity working to help hurricane victims. 

Exciting vegan dishes start with amazing ingredients! 

Exciting vegan dishes start with amazing ingredients! 

Let's be honest. When you marry the chaos of incumbent weather, last minute preparations and uncertainty, no matter how discipline you are everyone's diet changes. The words  organic and free range are soon replaced with canned and snacks. So with that in mind and my appreciation for those that always request vegetarian options, I want to help you understand, appreciate and cook fully vegan for the next 7 days and beyond.  

Vegetables can be the star if you allow them to be!  

Vegetables can be the star if you allow them to be!  

Balance grains, vegetables and starches for maximum flavor and nutrition.  

Enjoy roasted and raw vegetables in a salad with barley and red wine vinaigrette over fresh greens.  

Enjoy roasted and raw vegetables in a salad with barley and red wine vinaigrette over fresh greens.  

Remember SOUPS are a great vehicle for presenting vegetables creatively.  

My version of a Bloody Mary as an amazing chilled soup. 

My version of a Bloody Mary as an amazing chilled soup. 

Remember you can make many delicious soups vegan very simply. Here are some tips! 

  • Substitute any butter and cream for unrefined coconut oil and "onion milk" (*see recipe in earlier blog) 
  • Use a blender. Turn a puree into a soup. Eliminate gluten and thickeners by the fault. Simply use the same liquid used to poached the ingredients as the  stock. Use EVOO   to emulsify the soup. 
  • Remember to use only quality ingredients. Maybe that should be the heading of this section. Cooking isn't magic. What you put in is what you get out.  

Here's a simple puree soup recipe that can be switched up very easily. 

2 cups diced chopped pumpkin ( butternut squash will do just as well) 

1/4  large onion diced  

2 sprigs of thyme.  

Salt and fresh ground pepper to taste.  

EVOO to emulsify.  

Coconut oil for sauteeing  

In a sautee pan. Sweat the onions and pumpkin. Cover with distilled water until tender. Remove and blend. Hold back some of the liquid and make as think or thin as you prefer. Stream in the EVOO and season to taste.  Garnish and serve. 

Boom! That's it. Using simple techniques and quality allow you to eat "CLEAN" and you won't have to do too many dishes! Lol. 😁😁😁👍👍👍.   

My all time favorite vegan diet tips. 

  1. Honey is not vegan. It is in my terms liquid "meat". It is made by an animal. Replace it with unrefined brown cane sugar. 
  2. Replace milk with unsweetened coconut in most recipes and also with "onion milk" in others. ( Recipe for that is in blog bites). 
  3. Spices and heat are very important in vegan recipes. If you dont like spicy food then try to use a lot of spices when cooking. You do understand the difference right? 
Black-eyed peas are some of the most flavorful ingredients in the world.   

Black-eyed peas are some of the most flavorful ingredients in the world.   

Black-Eyed Peas and Okra Stew  

1 pk dried black peas, soaked overnight  

1/2 lb medium diced fresh okra  

1/2 yellow onion sliced  

2 cloves of garlic sliced  

About 4 sprigs of thyme  

2 bay  leaves  

1 can of organic crush or whole or fire roasted tomatoes.  

Coconut oil for sauteeing  

Salt and fresh ground pepper to taste  


Remember to presoak your peas. If you want to do this on the fly canned organic beans will work. However you won't be able to cook them as long and obtain all that flavor.  Aww well just plan better next time. Lol. 

Many Bahamians hate okra and it's usually because of its texture. Da slime. To avoid that complete fry the okra. This breaks down that mucus like texture it has.

After that add the onions, garlic, thyme and bay leaves and cook for a few minutes. Add  the tomatoes simmer for about 2 minutes. Add your beans and coat them thoroughly. Cover with distilled water and cook on a low heat until the beans are tender. 

You will need to add more water occasionally. But the end product should not be to watered down.  


Making vegetables taste good but you have to be patient and use sound cooking techniques.  


Flavor building is very important in cooking especially in the absence of meat proteins. Make stocks to add flavor. 

Flavor building is very important in cooking especially in the absence of meat proteins. Make stocks to add flavor. 


All vegan menu for a week coming soon at a restaurant pop up in planning! See you there.  

 Remember $10  per day for 7 days. 


The coolest back to school tips ever! Turn your kitchen into a Healthy Grab and Go for your kids!

Summer is over, so let's get back at it. No more fast foods and cheating all week long. Pizza night is back to once a week and the kitchen cobwebs need to be swept away. 

Imagine those grab and go spots in the airports that are filled with healthy options etc. That is what your refrigerator should morph into for this school year.  

I'm not a parent, but I have an awesome nephew that wants to be a chef and I refuse to ever let him eat from the Kid's Menu. Subsequently, I hate chicken tender and fries or pasta with just plain cheese . So strap in. Call or text a girlfriend. Get ready for the most important blog I've ever posted. 

Frozen all fruit/ no added sugar popsicles with dry ice.  

Frozen all fruit/ no added sugar popsicles with dry ice.  

There is no way to be sequential with this as I am literally busting with ideas and tips. So please excuse my randomness;

1. If your kids like something healthy incorporate it into their diet often, but remember, anything overdone can be harmful. (My baby cousin once had so much carrot juice his palms, eyes and soles of his feet were literally orange. Shout out TJ. So be careful.) 

2. Find a fruit that your child likes regardless of the cost and have it available for snacks. Pay now or pay the doctor later. 

Grilled cheese and plantain sandwich with popcorn chowder 

Grilled cheese and plantain sandwich with popcorn chowder 

Let's put the list on pause because I just have to share something I just thought about. Told you I'm bursting with ideas today!  

Some amazing kids menu ideas.  

  • Grilled cheese with plantain sandwich with a side of popcorn chowder . 
  • Fruit salad water . Yeap I said it. Get yourself a water infuser bottle and trick your child's water out. They aren't just for your selfies at the gym. 
  • Homemade chicken pot pie made with unsweetened coconut milk and tons of vegetables.  
  • No pasta vegetable lasagna. I make this all the time for meat and carb lovers and they love it.  
  • Instead of just a plain green salad try mixing berries, oranges or mango, gluten free lightly sweetened cereal for an amazing crunch ( most schools forbid nuts due to allergies), parmesan cheese and yogurt dressing. Oh! Try getting them to taste cherry tomatoes. Most kids love them because they are slightly sweeter and fun to eat. Btw here's my yogurt dressing recipe. 

Yogurt recipe 

1 cup fat free Greek yogurt  

1/4 cup EVOO  

1/4 cup distilled water

Juice of half of lemon and orange  

Salt and pepper to taste.  

In a blender add all the ingredients except the EVOO. Which by the way is extra virgin olive oil.   

Incorporate everything then slowly add the EVOO. Reserve and serve with salads and instead of ranch dressing with raw fun vegetables. 

Flavored milk. It's not new nor did I event this idea, but you know we are making it awesome again!  

My favorite is for kids is carrot milk  

Recipe. It's so simple your want believe it.  

4 cups of ultra pasteurized organic whole milk ( I'm sorry, but all those save the planet, kumbaya milks I do not like. A cow makes milk naturally not soybeans.) 

6 large local or organic carrots washed, peeled and diced.   

Simply add to a high power blender and puree. You can strain the mix but I prefer it unstrained.  


Roast a chicken or 2 on Sunday and make a GA-ZILLION dishes for the week. 

Firstly here's my go to quick roasted chicken recipe. 


FIRSTLY, buy good chicken...... I have a guy, but I suggest you buy Abaco Big Bird or Bell and Evans from Fresh Market. 

Buy the chicken on Friday roast it on Sunday. 

You will have to brine it.  

1 gallon of distilled water for every chicken  

1/4 cup sugar and 1/4 cup  kosher salt  

1 lime  

Optional spices and herbs if you want. 

Mix the brine and add the whole bird. Be one foe at least 48 hours. Remove the bird and air dry in your refrigerator.  

Season and roast at 325 for 1 hour. Should be awesome.  

  1. Roasted chicken leg quaters or dark meat chicken pot pie. 
  2. Chicken salad with yogurt dressing (recipe above) with craisins, grapes and pine nuts. 
  3. Chicken noodle soup. The bones make the most amazing stock.  

Chicken noodle soup stock. 

The roasted chicken bones cut up.  

1 carrot, peel and diced,  1 celery stalk, washed and diced and 1/2 onion diced.  

1 bag leaf.  

2 cloves of garlic  

A few allspice  

12 dried mushrooms. Shiitake are my favs.  

Add to a medium pot with water to cover and slowly cook for about 2 hours. Strain and add a few FRESH thyme sprigs.  Freeze and use when needed. 


What we do is all for them. As adults we may have the worse eating habits, but our children and the younger generation need not suffer like we do. Feed them well. Please!  


Amazing how this all started with this menu. I hope that I can work with schools, restaurants and kid centers around the world to introduce this NEW kids menu and better eating. I believe that with your help we can get this style of menu in the hands of those that feed our children. Please like, share and invite others to be a part of this movement! 

5 ways to eat like me when you travel!

Once again before we get started let me insert my disclaimers now. These are only suggestions that have worked foe me over the years. There is no scientific proof nor any guarantees that they will have similar effects when used by you. 

Simply put you may not be as charming as me. Who knows? 


Here we go.

There are surely many ways to get preferential treatment or to eat well when travelling but here are my top five ways. 

1. Don't be afraid to mention you are from The Bahamas, if you are that is. Lol. Most people either want to visit our country or they have and want to talk about it. And of course, we all know that once the server flirts, I mean is attentive to you, no refills turn to endless refills and you may even hear about the off menu specials that's are often reserved for special Friends of the restaurant customers only. 

2. Plan to eat well. THAT'S RIGHT! Most vacation planning rarely include eating well especially if it's a large family. However, eating well does not have to mean eating expensively. When I travel I always have to hit up: 

A. A local food truck 

B. A local farmers market. They often have some of the best artisan food. 

C. A local  Starbucks.  ( This is where I get all my  info on where the locals eat and party. I used to ask concierge but they seem to reserved at work.) 

No matter what you do always budget to eat out well at least once as a part of your trip before you decide on going to your 7th Mall on the trip.  

3. Always mention if your having a birthday or any other celebrations. Can you say FREE DESSERT?  

ALMOST  WITHOUT fail.  It's a sort of the secret code that most restaurants have not to charge for birthdays and anniversaries. However who knows what honor there is amongst us these days, so be prepared! 

A free dessert for my nephew for simply being an ALL A student.  

A free dessert for my nephew for simply being an ALL A student.  

4. Be a repeat or return guest.  If for some reason 

You find a spot that you like, try going back twice on one trip or even when you return to visit again. Going back for  SECONDS  is the   biggest form of flattering there is. Remember how Nana treated you when you asked for a little bit more of something everyone else seemed not to like, well that! Even try asking for the same waiter or the chef if you got their names. Trust me this will get you the hook up!  


Free appetizer from my guy Steven at my spot on South Beach Miami.  

Free appetizer from my guy Steven at my spot on South Beach Miami.  


My final tip #5- Last but not least be a generous tipper. Okay I know this seems a bit ambiguous, but let me explain. This point works only if you intend on coming back to this spot like I mentioned in tip #4 or if you are recommending a spot to others. Unlike other forms of profiling, in the restaurant business it's not illegal. However, whether you agree or not we leave a footprint that is often remembered for others to come. Okay lemme just say it because trying to be politically correct is making me seem daft. Tip well so that they know that we Bahamians are often good tippers. Once that happens every Bahamian receives the benefit of the doubt. It works trust me. 

Listen it's not easy to articulate this stuff sometimes, but you get the drift and trust me if you follow these guidelines your dining experience will for ever change. Ps these work here at home too but....🤣🤣.


The top 5 places to eat in The Nassau!

Okay, so my lawyer and my publicist both insisted that I put this disclaimer up before I say another word! (Don't hate because I have a TEAM!  Just get your own). 

This list is my opinion and does not represent the claims of anyone else. Those listed have not even been contacted to know they would be mentioned and will only know they are when this list is posted.  These restaurants are not perfect, but they provide an amazing experience here in Nassau, Bahamas. 

Ok the legal stuff out the way, here is my list. Albeit in nonspecific order. 


- SHIMA. This Thai fusion restaurant located at the Island House Hotel is an amazing spot. The food is aunthetically done and the chef's ability to change and add new items to the menu makes it one of my favorites. Add in the movies located a few steps away and it is an amazing date night spot. 

- The Pink Octopus... The food gods have definitely visited the chef here in his sleep and gifted him well. The food is innovative and definitely a frequent spot of mine. 

- The Warwick Hotel. Yeap I said it. This all inclusive joint is redefining hotel food as we know it. The chef here is making sure The Soul of the food is not lost. It is all inclusive resort so this makes it even more fulfilling. Literally. Grab a day pass and go check it out.  

- The Golden Shore, Saunders Beach. Okay I know Chinese food in the Bahamas is not authentically done for the most part. In fact in the western world,  but this is the best and most consistent to me. The food here is my idea of good fast food. And this is where you will find me and my crew most days when we have time to grab a bite. Trust me it is the best....

Last, but not least  Lunch @ Dunes. Okay so most of you know that I'm wasn't the biggest fan of this place. That Sunday boil fish "cousin" made me so mad. It wasn't a favorite to say the least. HOWEVER, they have made some changes and to be really honest I go for the bread service and the desserts. Listen to me. Orgasmic. Unmatched. Innovative. Distinctive. And I can continue for weeks describing what pastry chef Angel is doing over there. Don't get me wrong the lunch good but the baked goods are Stupid Good! 

There are certainly newer spots that I have yet to visit like Manuelos, Thyme, Biggety, Cjay's Deli and that French Bistro at Baha Mar that I've been given great feedback on and so this list will be revisited. 

But, we will be back. For sure.  


Please if you have a spot that you want me to check out leave a comment when I will surely visit and give my reviews. Thanks again and no matter what I feel or say remember to always Eat. PRAY. LOVE! 

Coffee milk.

Yeap we are making  COFFEE MILK. Simply   cofee no water just add milk. But here's the thing. Milk burns, boils over and doesn't dissolve like water. 

So the trick is to control the temperature. I use a thermometer, but you can substitute that by simply heating the milk gently on low to medium heat until little bubbles form around the edge. Then remove it and immediately add it to a French press. 

 Sorry I should have mentioned you need a French press. But you saw that in the video that brought you here. Sorry!  

Add it and let the coffee grinds infuse for about 60 seconds and you have coffee Milk! Add brown sugar and enjoy. 

Recipe simple. Follow the French press measurements. LOL Please use organic milk and good brown sugar.  


Enjoy hot or cold. I love it both ways.  

More than just Good Tails!

   It's here! Lobsta Season

The heads are the true flava gems.  📸 by @whitfiddy

The heads are the true flava gems.  📸 by @whitfiddy

Did you know that up to 75% of all lobster hears are simply discarded. Today's recipes teach you how to use all of the product. 

Did you know that up to 75% of all lobster hears are simply discarded. Today's recipes teach you how to use all of the product. 

From the dawn of August 1st until midnight March 31st,  the majestic Atlantic Ocean and The Bahamas’ “sea police” grant us the opportunity to harvest one of life’s greatest treasures from her chest. I speak of a crown jewel that makes these Islands of Paradise even more extraordinary – the spiny lobster, also known as crawfish. “Lob-sta” season is here!

Sadly, season after season this delicacy is only harvested for the meat found in its abdomen or its tail. As a Chef immersed in the thought that “if you kill it, you eat it, and you eat every piece”, not using as much of an animal as possible disturbs me a great deal. So in early August, I journeyed to the shores of Montague Beach where Fisherman Marcus gave me a dozen heads for pennies, from tails he had just sold.

Below are the recipes and tips that were developed with the “home-cook” in mind, particularly those who share my convictions regarding using as much of an animal as possible.


1.Spiny Lobster/ Crawfish butter: Use this butter as you would any; but be aware of shellfish allergies.

My Favorite Uses: Lobster Butter topped grilled artisan baguette, lobster butter and sage, lobster butter topped asparagus and home-made tagliatelle pasta with blistered tomatoes

Special Equipment needed: A digital scale, a fine strainer, cheesecloth, blender

 Time: Overnight

 The shells of lobster, shrimp and crab all turn orange when cooked because to the carotene which has fat-soluble molecules, similar to those found in carrots. Cooking the shells in butter and other oils brings tons of flavor and a bright orange color.

Note- *Okay so you want to be a true Foodie. To get started, you must have a good set of knives, a proper kitchen apron, a digital scale, a thermometer and have at least 2 favorite dishes that you can easily prepare.


Canola oil – 85.049 grams/ 3 oz

Lobster head and body only – 1360.8 grams / 3 pounds 

Distilled water – 1360.8 grams / 3 pounds

Unsalted, premium butter, cubed and frozen – 907.18 grams / 2 pounds

M.O.P. –

Wash, rinse and dry the lobster shells then cut into manageable pieces. In a large pot add the canola oil and then the shells. Sauté for just a minute, then add the distilled water.  Immediately cover and simmer on medium heat for 1 hour. Add the liquid and shells to the blender and liquefy. (Be careful when blending hot liquids.)

Return this purée to the stove and cook for an additional 10 minutes on medium heat. This will intensify the lobster flavor. Then double line the fine strainer with a cheesecloth and strain.  At this point the liquid should still be warm. Return it to a clean blender and gradually add the cold butter. Pulse on medium speed, forming an emulsion. Place this liquid in a shallow pan and refrigerate over night.

The next day, remove the hardened butter from the surface and the lobster liquid will remain. Reserve this for later use. In a small pot bring the butter to a gentle boil stirring it constantly on a very low heat. Strain for a final time and place into the ice tray. Refrigerate until hard and use as desired.


2.Creamy Lobster and Potato Soup: A digital scale; a fine strainer; cheesecloth; blender; and a candy thermometer are the only Special Equipment needed. Don't be cheap. Buy tools. 

 Time : Not sure. Time it and tell me! LOL

 Presentation Tip: For a more elegant experience, in a warm bowl add a heaping tablespoon of room temperature lobster salad, blanched frozen green peas, local pea shoots, and a drizzle of lobster butter (see recipe above). Then pour or ladle 6 ounces of hot soup tableside for your guests.

This is an adaptation of the classic lobster bisque that was traditionally thickened with rice. Here, the potato is used also to impart a unique flavor to this seasonal delight. 



Canola oil- 85.049 grams/ 3 oz

Lobster head and body only – 1360.8 grams / 3 pounds

Distilled water-  1360.8 grams / 3 pounds

Tomato paste- 113.40 grams / 4 ounces

Onion, medium diced- 170.10grams/ 6 ounces

Carrot, medium diced- 170.10grams/ 6 ounces

Celery, medium diced- 170.10grams/ 6 ounces

Potato, medium diced- 284 grams/ 10 grams

Bay leaf- 2 each

Heavy whipping cream – 453.59/ 1 pound

Lobster butter- 113.40 grams / 4 ounces

Brandy (optional) – 85.049 grams/ 3 ounces

Salt and pepper to taste


Wash, rinse and dry the lobster shells, then cut into manageable pieces. In a large pot add the canola oil and then the shells. Sauté for just a minute then add onion, carrots, bay leaf and celery. Add the tomato paste and sauté for 4 minutes. Add the distilled water and immediately cover and simmer on medium heat for 1 hour. In a separate pot, cook the potatoes and heavy cream until the potatoes are tender.

At this stage, remove the lobster stock, then blend and strain. By blending it with the shells, the lobster flavor is intensified. (Remember; be careful when blending hot liquids). Then double line the fine strainer with a cheesecloth and strain.  At this point the liquid should still be warm. Return the liquid to a clean blender and add the hot the milk and potato, then pulse. Add as little or as much of the potato to obtain the thickness of the soup you desire. Bring the mixture back to a boil and whisk in the cold butter and brandy to finish.

To Serve: Fill your favorite set of coffee or tea cups and serve

Optional Garnish: Whisk a bit of cold, heavy cream until frothy. Spoon a dollop on top of the soup with a drizzle of lobster butter. Add home-made potato chips prepared by frying thinly cut slices of potato (skin on or off) in 365° F Canola oil until golden. Heavily salt and place a mound of fresh chips next to the tea cup.

Chef Tips: Try buying the entire animal. The head and body section has some of the tastiest “offals” and cheek meat that you can simply serve with grilled bread as an appetizer or a snack for you and your guest.

·Don’t boil crawfish or tails whole by submerging in regular tap water. Try steaming them in boiling sea water, covered with clean local ocean seaweed or oven baked them in clean local ocean seaweed. Cooking them using the elements in which they live will produce a better taste.

·Always buy lobster from a reputable fisherman that keeps them iced down in a cooler. There are many fishermen at Montague Beach that have great practices. Also, Bahamas Food Services sells live whole crawfish which are sold locally to many local restaurants and exported as far as Europe as well. Moreover, take a cooler or a cooler bag with ice when shopping for lobster in order to keep them fresh for the journey home.

·Always buy fresh and whole lobsters that smell like the ocean and are free from any visible damage. Also, inspect the connection between the tail and the body underneath and ensure that it is not black.

·Only buy lobster meat from a highly reputable fisherman or supplier. Unscrupulous suppliers often harvest lobster meat from the tails of underage, undersized animals. This is not only unlawful, but it depletes the lobster population at an unhealthy rate.

·When purchasing butter always buy premium unsalted butter. Salt is often added to mask the flaws and inferior quality of most brands. Unsalted butter is often a higher quality.

·Remember that the more your smell your food when it’s cooking means the more aroma or flavor is being lost. Keep it tightly sealed at all times to retain as much flavor as possible.

School notes- Equal parts carrots, onions, celery used to flavor stocks and soups is called a mirepoix . 

Happy cooking! 


After a long day on the seas.  

After a long day on the seas.  

📸  by @scharadlphoto

📸  by @scharadlphoto


It's crazy how the mind works. Even more crazy when you're a chef or maybe it's just hunger that inspires me from time to time. Who knows. 

Bahamian "escargot" is my newest display of "LOCAL INGREDIENTS WITH GLOBAL TECHNIQUES!"   

If chefs like Ludo Lefebvre who prides t

Himslef in the making his hometown classsic French Style Escargot from Burgundy, why can't we use our local sea snails and do the same. 

Mis en place.  

Mis en place.  

Heres what you will need to make 4 servings  

12 medium whelks  

1 cup unsalted butter 

2 tsp of chopped garlic  

2 tbsp of chopped parsley  

2 tbsp of fine diced red onion ( It's suppose to be shallots but dey too expensive so ain' noone have time for that.) 1/2 cup of French white wine (You buying it souse whatever white you want just nothing sweet!) 

Sea salt and pepper to taste and that's it.  

Always pipe some butter to the bottom of the shell then add the whelk then top with more butter.  

Always pipe some butter to the bottom of the shell then add the whelk then top with more butter.  

Preheat your oven to 375 degrees Fahrenheit. 

Whip the butter first by hand or in a kitchen aid. Then add the other ingredients. The butter should be light and fluffy.  Season with salt and pepper to your liking. 

Okay this is the way I do it. You can decide what works best for you.  

Pressure cook the whelks first!   

For the best results pressure cook then clean the whelks first. Then you will return the whelk tonite original shell.  



Serve with your favorite toasted bread and enjoy. Simple as that.