20 shots each

Coconut Layer

1 large Antigua Black Pineapple, washed
2 packets gelatin
½ cup Thai coconut milk
½ cup water
4 tbsp. brown sugar
1 cup Kokocaribe Coconut Rum Liqueur
12 maraschino cherries with stems
8 x 8 inch baking pan
Small cookie cutters with shape of choice

Pineapple Layer

1 box pineapple Jello
¾ cup water
¾ cup Kokocaribe Coconut Rum Liqueur
¼ cup Antigua Black Pineapple juice

METHOD:

Pour coconut milk and water into a saucepan. Sprinkle with two packets of gelatin and allow to bloom for 2 minutes. Heat through,add sugar to sweeten, and stir to dissolve and combine. Remove from heat and add rum. Pour into baking tray and set in refrigerator for a few hours. Slice the bottoms off the cherries so they will stand upright in pan. Arrange them evenly in 3 rows, with enough space to cut around each cherry. Dissolve jello in ¾ cup of boiling water. Remove from heat. Add rum and stir to combine. Let mixture cool before pouring over the coconut layer. Allow jello to set in refrigerator overnight. Use a cookie cutter to carefully cut out your jello shots around the cherries.

Pineapple Piña Colada Jello Shot

Serves 2

INGREDIENTS: Eggplant Caponata

½ cup white vinegar
¼ cup white sugar
3 tbsp. raisins
1 small onion, diced
½ a red, yellow and green sweet pepper, diced
1 stalk of celery, diced
2 cloves of garlic, chopped
2 tsp. capers
2 small local eggplants, diced
½ cup tomato sauce
Olive oil for frying

INGREDIENTS: Burgers

1½ lb. quality ground beef
1 medium onion, grated
4 cloves garlic, crushed
6 local season peppers, finely diced
2 tsp. Susie’s Calypso Hot Sauce
Dash of Angostura Aromatic Bitters
8 oz. fresh Mozzarella, cubed
4 cored slices of Antigua Black Pineapple, grilled
4 burger buns, lightly toasted
Chipotle BBQ sauce
Salt & pepper to taste

METHOD for Caponata

In a small saucepan over medium heat, add vinegar, sugar and raisins and allow to reduce by half. Heat a large sauté pan with olive oil over medium heat. Add onions, peppers, celery garlic and capers sauté until softened.Add eggplant and cook for 5 mins. Add tomato sauce and vinegar reduction then allow mixture to simmer for a further 5 minutes before removing from heat. Set aside to cool.

Method for Burgers

In a bowl combine all beef patty ingredients except mozzarella. Divide the mixture into 4 balls. Scoop out a tablespoon of meat from the centre of each burger ball and reserve. Fill the hole with small cubes of mozzarella. Replace the reserved meat over the cheese. Gently flatten balls into patties and refrigerate for at least 30 mins. Pre-heat grill to medium-high, baste burgers with chipotle bbq sauce while grilling to your required doneness. Place grilled patty on a toasted burger bun. Top with grilled pineapple and caponata. Serve with an extra dash of Susie’s Calypso Hot Sauce for that unique Antiguan flavour.

Juicy Susie’s Mozzarella Pineapple Burger Eggplant Caponata

Serves 2

INGREDIENTS

3.5 oz. white sugar
25 ml. water
1 fresh vanilla pod
Juice from ½ lime
1 Antigua Black Pineapple, washed, peeled & diced

METHOD

In a saucepan over low heat dissolve the sugar in water. Split the vanilla pod and scrape seeds into the saucepan, cook until the mixture forms syrup and the aromatic flavour of the vanilla has dispersed. Set aside. Add the lime juice and diced pineapple to a blender. Blend slowly, adding a little syrup until the mixture becomes smooth and shiny. Chill in the refrigerator for at least 2 hours before serving cold.

Pineapple Gazpacho by Chef Kersley Vencatachellum

Poinçon de l’Amour-Punch of Love cocktail

Serves 1

INGREDIENTS:

1 oz. red wine
2 oz. white wine
½ oz. cognac
½ oz. cranberry juice
½ oz. strawberry pureé
½ oz. peach schnapps

Garnish:

Wedge of Antigua Black Pineapple
Yellow bell flower

METHOD

Add all ingredients to a cocktail shaker and stir gently to combine. Strain into a martini glass and garnish with pineapple wedge and flower.

Punch of love poincon de l’amour cocktail

Serves 2

INGREDIENTS: Fish and Marinade

12 oz. filleted Wahoo steaks
½ cup of olive oil
2 tbsp. lime juice
2 tbsp. fresh parsley, chopped
2 tbsp. fresh thyme leaves
2 cloves of garlic, minced
2 tsp. black pepper
1 tsp. sea salt

INGREDIENTS: Mango Pineapple Sauce

1 cheek of a Piñero mango
½ small Antigua Black Pineapple
2oz. olive oil
1oz. lime juice

METHOD

Trim, wash and dry the Wahoo steaks. Set aside. Add all marinade ingredients to a Zip-lock bag and carefully add the Wahoo steaks. Secure lock and shake to combine ingredients. Refrigerate for up to 2 hours. Preheat grill to medium-high. Remove Wahoo steaks from marinade and grill for 2-3 minutes each side, baste continuously with marinade.

METHOD SAUCE:

Add all ingredients to a blender and blend to a smooth sauce. Strain if needed.

TO SERVE:

Serve Wahoo and sauce with jasmine rice, lime wedges and a medley of garlic butter infused seasonal vegetables.

Pan Grilled Wahoo with Mango Pineapple sauce