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Chef Kelly’s Croquetas Cubanas

I love Cuban sandwiches, so this recipe brings the flavor profile of a traditional Cubano to this classic finger food. Whenever I have gatherings, these are always a crowd favorite, so they make the perfect surprise for parties. I make them the night before, refrigerate the balls overnight and they come out perfectly. Enjoy them with a mojito and imagine yourself in a classic Havana bar. Read on to find out how to make Cuban croquetas!

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A Chef’s Look at Bermuda: Restaurants, Markets & More

Where do chefs dine in Bermuda? We caught up with Director of Culinary Enrichment & Executive Chef Kathryn Kelly and Chef Instructor Annie Copps to discover the best spots on the island for food lovers and culinary connoisseurs. As any chef will tell you, cuisine is the key to the soul of a place – the perfect excuse to eat your way through Bermuda! Restaurant prices are typically on par with New York and San Francisco, but with some insider tips the experience will be worth it. From St. George to Hamilton and beyond, here are Chef Kelly and Chef Copps’ top recommendations for markets, restaurants and culinary experiences.

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Chef Kelly’s Favorite Coconut Shrimp

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There’s something magical about the turquoise waters of the South Pacific and the local tropical ingredients that inspire flavorful fare. This classic recipe uses the standard breading technique of flour, egg, and bread crumbs, but with a twist – chickpea flour. I love the nutty taste of the chickpea flour as a substitute for traditional white flour. A proper breading technique creates a coating that steams the fish inside, so be sure to avoid overcooking it.

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Chef Kelly’s Vaca Frita

Cuban cuisine is hearty, luscious, flavorful – and meant to be shared. One of the most classic Cuban recipes, vaca frita, is also one of my favorites. A close cousin of ropa vieja, it’s a vibrant dish featuring tender and crispy beef infused with garlic and island-fresh lime. Served with rice and black beans and a cold mojito, it’s the perfect taste of Cuba. ¡Buen provecho!

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Chef Kelly’s Caribbean Pain Perdu

The French influence on many Caribbean islands is unmistakable – especially in the cuisine. Martinique, St. Barts and Guadeloupe are all a Francophile’s tropical dream. This sweet and delicious bread recipe, pain perdu, is a classic French dish that translates to “lost bread.” The warming twist from the West Indian spiced caramel syrup also makes it the perfect recipe for chilly autumn days.