Camarones Enchilado
- Sautee red & green peppers, onions, garlic
- Pan fry fresh shrimp in olive oil
- Add a little tomato sauce and red wine
- Fresh ground black pepper and paprika
- Serve over rice
- Enjoy with red wine
1 Day, 2 Birthday Cake Surprises, 8 Layers of Chocolate - 9/6/11
Tip: spread ingredients over entire dough then roll edges over for sauce/cheese stuffed crust!
I recommend getting creative by adding cheeses such feta, ricotta, gorgonzola, smoked provolone, or aged gouda.
Don't forget to drizzle a little olive oil over crust. Enjoy with red wine.
- 1 part black beans
- 1 part garbanzos (chick peas)
- Olive oil
- 1 onion
- 5 cloves of garlic
- Juice from 1 lime
- Teaspoon of cumin, paprika, cayenne
- Lots of pepper
- Dash of salt
- Garnish with sesame seeds, garden fresh parsley, and sliced red peppers
Summertime Mangos in Miami
Fresh Lobster Pizza on Sweet Bimini bread
Bimini Breakfast
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Mutton Snapper
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As an all-nighter transitioned into an early morning, the air was almost cold, and the first rays of daylight were breaking through the cloudy horizon. I decide to rig a light rod and take advantage of the hour. Legend has it that big tarpon, sharks, and monster muttons have come out of the channel; which lay on the bay of North Bimini Island. Fishing is a practice of determination and patience simultaneously. I had watched the sun rise completely, from the East over the ocean for two hours without a bite, but as long as I was sitting at the water's edge and had fresh bait on my hook - fishing is what I would do. The levanter picked up, the day grew brighter, and finally I felt a tug on the line I held in my hand. Waiting for the right moment, I felt the fish tug, tug, then swallow my bait and I finally began pulling him in. He was a respectable fish but nothin compared to the MONSTERS known to this island. I threw him back but the event was too much for him and he just sank to the bottom of the channel... I could not waste such a fish like that, so I grabbed my mask from my divebag, dove overboard into the water, and retrieved the fish who laid on the seafloor 14 feet below. After surfacing, I filleted the fish, dried off and immediately took it to the kitchen. I seasoned the snapper with salt, pepper, garlic, and paprika; and grilled it in a pan with olive oil. I served it with eggs fried with onions and two slices of wheat toast drizzled with honey. I enjoyed my meal overlooking the bay at 7am.
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