Island Bliss Getaway Party

Key Lime Cafe Margarita

Fair warning to those of you used to drinking wimpy frozen margaritas - this probably won't appeal to you. But if you're the kind of person who sips rather than shoots your finer tequilas, then you'll enjoy the complexity and intensity of this margarita. Yes, it's got bite and it is extremely potent.

2 oz. Cabo Wabo Reposado Tequila
2 oz. Bols Triple Sec
2 oz. Rose's Lime Juice
2 slices fresh lime
coarse salt
Ice

Squeeze the juice from one lime over ice. Add tequila, triple sec and lime juice. Shake and pour over ice into salted glass. Squeeze juice from one more lime slice and toss the slice into the glass. Enjoy.

Bahama Mama

Fill a Collins glass with crushed ice.
Combine the following in a shaker with ice.

1/2 oz. Light Rum
1/2 oz. Gold Rum
1/2 oz. Dark Rum
1/2 oz. Coconut Liqueur(Malibu is good)

• Mix well and strain into the glass.
• Fill 1/2 with orange juice & 1/2 with pineapple juice
  Top with a splash of grenadine

Goombay Smash

The Goombay Smash, the specialty here, has been called "Abaco's answer to atomic fission." Its recipe includes secret proportions of coconut rum, "dirty" rum, apricot brandy, and pineapple juice.

One part each:

Pineapple Rum
Coconut Rum
Light Rum
Dark Rum
Four parts pineapple juice
One part orange juice
Juice of one lime
Grenadine for color
A few dashes of bitters

Pour over ice and garnish with cherries and an orange slice. Enjoy!

Tropical Punch

1 can pineapple juice
1 liter ginger ale
Ice cubes
2 large cans fruit cocktail

Combine all ingredients in a 2 quart pitcher. Stir. Serve chilled.

Conch Fritters

Ingredients
1 cup conch (approx 1/2 lb, usually about 3 pieces of conch) *Can substitute with lump crab meat
1 yellow bell pepper (preferred (=approx 1 cup)) or red bell pepper or green bell pepper (=approx 1 cup)
1 medium onion (= approx 1 cup)
1 clove garlic (= approx 1 tbs)
2 eggs
2 tablespoons key lime juice ((= 2 approx key limes) Use regular limes if needed)
2 tablespoons tomato paste
1 cup flour (regular NOT self-rising)
2 tablespoons baking powder
milk (on hand just in case)
1 Tbsp thyme
1 Tbsp parsley
1 Tbsp oregano
1 Tbsp celery seed
1 Tbsp habanero sauce
3/4 Tbsp salt (Not More! At least initially!)
1/2 Tbsp basil
1/2 Tbsp cumin powder
1/2 tsp black pepper

Preparation

1. Pound conch with a rolling pin until it has flattened out (especially the thick and hard "foot"), then dice into small pieces.
2. Mix in lime juice and tomato paste with conch in small bowl.
3. In separate large bowl, dice pepper, onion and garlic. Mix in spices.
4. Mix in conch mixture. Mix in flour, baking powder and eggs.
5. The mixture should be fairly thick, if you take spoon of it and turn it upside down it should stick there for a few seconds.
6. If too thin, add more flour. If too thick, add a little milk. You could also substitute a little beer for the milk if you like.
7. Get a couple of plates with napkins or paper towels handy, as well as a tablespoon, a teaspoon, a fork, and a metal device for scooping stuff out of hot oil.
8. Heat a pot of about 2 inches of cooking oil on medium heat. Stir after a few minutes.
9. Oil should be ready after 7 or 8 minutes, don't heat too fast or oil and fritters will burn.
10. Scoop up 1 tablespoon of fritter mixture, scrape it into oil with teaspoon.
11. Let cook for about 2 minutes, then roll it over with fork (they float) and let cook on other side for about 2 minutes or until lightly browned.
12. Scoop out with scooper and let drain on napkin plate. Let cool a bit and then taste. Carefully adjust seasonings in remainder of batter to taste. Repeat this procedure of making one fritter until you have the spices just right. The recipe may seem like a lot of spices, but they lose their strength when mixed with all that stuff and cooked.
13. Makes 30 fritters. Serve with lemon or lime wedges, some more habenero sauce, and plenty of cold beverages.

Grilled Mahi Mahi & Mango Salsa

Ingredients
Fish
4 (7 ounce) mahi mahi fillets
1 tablespoon kosher salt
2 tablespoons cracked black pepper

Salsa
2 cups mangoes, peeled and cubed
1/2 cup sweet kernel corn
1/2 lime, juiced
1/2 lemon, juiced
1/2 cup grape tomatoes, quartered
2 teaspoons olive oil
1 habanero pepper, seeded and finely chopped
1/4 cup chopped fresh cilantro
1 teaspoon salt
1 teaspoon pepper

Preparation

1. Mix all ingerdients in salsa together, except mango.
   Cover and chill overnight.
   
2. Grill Mahi Mahi on a hot grill, 5 min. each side and season with salt and cracked pepper.
   
3. Add mango to salsa just before serving and mix well.
   
4. Place salsa atop mahi mahi steaks and serve.

Key Lime Pie
Very easy, very good, light Key lime taste that still makes you pucker. No fuss - takes 15 to 20 minutes to make.

Ingredients
1 (10-inch) prepared graham cracker pie crust
1 (14 oz) can sweetened condensed milk
4 large egg yolks
1/2 cup freshly squeezed key lime juice
Whipped Cream

Preparation

1. Preheat oven to 350°F.
2. Whisk sweetened condensed milk and egg yolks in medium bowl to blend. Add lime juice and whisk until blended. Pour filling into prepared pie crust.
3. Bake pie until filling is set, about 18 minutes. Transfer to rack and cool to room temperature.
4. Cover and refrigerate pie overnight. Cut pie into wedges. Spoon huckleberry compote on top. Garnish with dollop of whipped cream.