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local dishes offered throughout the
Islands at various restaurants. They're
not always the same, but this should
give you some idea of what you're
ordering!
times celery, finely ground and
folded into a fritter batter before
deep frying. Usually served with a
slightly spicy seafood sauce.
dipped in egg and milk, breaded in
lightly seasoned flour or cornmeal
then deep fried. Served with either a
tartare sauce or a slightly spicy
seafood sauce.
marinated in lemon or lime juice,
and tossed with chopped onion,
green pepper and sometimes tomato. Seasoned with salt,
pepper and crushed bird pepper or tabasco for added zing.
with onion, green pepper and ham in
butter and oil before tomatoes, hot
pepper, catsup and various other sea-
sonings have been added prior to
steaming and the addition of a hint of
lime juice.
and water with seasonings including
even a hint of sherry! With celery, onion
and green pepper as additions.
before being added to the chowder's
chicken stock base along with bacon,
onion, garlic, potatoes and carrots. Add
evaporated milk, occasionally parsley
and wine.
with a bit of heat!
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