Best 7 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 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.

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:

• 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.