Bahama Breeze Recipes

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.

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 PAN SEARED SALMON PASTA RECIPE

Steps:

• Take a skin-on or skinless salmon fillet and pat dry to prevent stickiness and crisp evenly while cooking.
• Season the fillet with salt, black pepper, crushed red pepper, parsley, and lemon juice for 2-3 minutes.
• Heat the oil in a skillet and carefully put the fillet in the pan.
• Then sear the fillet, first skin side up. Cook each side for up to4-5 minutes, depending on the thickness of the fillet.
• After searing the salmon fillet, leave the flavor-rich juices in the pan.
• Melt the butter and cook the garlic until it turns golden and releases the flavor.
• Simmer it slightly and then add sun-dried tomatoes, giving it time to release its flavor.
• Add fresh herbs and cook for 1 minute.
• Boil the pasta, stain, and rinse in the cold water.
• Then melt the salted butter in a pan and fry chopped garlic, add pasta and parmesan in it, mix well and remove from the heat.
• Put the pasta on a serving plate.
• Place the salmon fillet (cut in strips) on the pasta.
• Pour the salmon sauce on top of it.
• To garnish, sprinkle some parsley and a few lemon wedges, and the recipe is ready to serve.