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Tommy Bahama's Keys Breeze

Tommy Bahama's Keys Breeze


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2.5

2 ratings

September 15, 2014

By

apa123

Tommy Bahama's Keys Breeze Recipe

A rum punch bowl concocted by Tommy Bahama's Restaurant & Marlin Bar. Perfect for celebrating National Rum Punch Day on Saturday, September 20!

3

Servings

Ingredients

  • 11 Ounces Pyrat XO
  • 5.5 Ounces Orange Juice
  • 5.5 Ounces Cranberry Juice
  • 11 Ounces Midori

Directions

Build over ice in order of recipe. Garnish with 4 pineapple wedges placed in bowl.

Tags


  • Ingredients
  • For Soup
  • 1/4 cup extra virgin olive oil
  • 4 tablespoons unsalted butter
  • 2 medium yellow onions, roughly chopped (about 2 1/2 cups)
  • 4 cloves garlic, peeled and sliced into quarters
  • 1 green bell pepper, deseeded and roughly chopped
  • 6 small (6-inch) corn tortillas, cut into small pieces
  • 2 teaspoons chili powder
  • 1 tablespoon ground cumin
  • 2 quarts (8 cups) low sodium chicken stock or broth (I like Swanson organic)
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper (use less if you don’t like heat)
  • Suggestions For Garnish
  • Crushed tortilla chips
  • Handful chopped fresh cilantro
  • 2 cooked skinless chicken breasts, cut into bite sized pieces*
  • 1-2 avocados, chopped

Step 1

1. Heat olive oil and butter in large pot over medium heat. Add onions, garlic and green pepper and cook, stirring occasionally, until tender and just starting to brown, about 15 minutes. (Turn heat to medium-low if mixture is browning too quickly.)

2. Add cut corn tortillas, chili powder and cumin continue to cook, stirring occasionally, a few minutes more. Add chicken stock, salt and cayenne pepper and bring to a boil. Turn heat down to low and simmer with lid slightly ajar for about 20 minutes. Off heat, use hand-held blender to puree until completely smooth (you can also do this in a blender in batches just be careful to open the steam hole and cover with kitchen towel to avoid splatters). Stir in chicken if using, then ladle soup into bowls and garnish as you like.

*I usually use leftover or rotisserie chicken, but if you want to cook the chicken from scratch, buy two bone-in chicken breasts. Preheat oven to 425 degrees. Place chicken breasts on foil-lined baking sheet, season with salt and pepper, then cook 35-40 minutes or until done. Let cool, then pull meat off the bone and cut into bite-sized pieces.

Leftover soup will thicken in refrigerator…just add a bit of water to thin it out if necessary.


Tommy Bahama’s Key Lime Pie with White Chocolate Mousse Recipe

Instructions:
Brush egg whites onto uncooked pie shell using a pastry brush, making sure the shell is evenly coated. Pour out any excess egg whites.

Pre-heat oven to 350° F. Place pie shell in oven and bake for 5 minutes. Shell should look golden brown. Let cool at room temperature.

While the shell is cooling, mix the egg yolks and condensed milk together using a wire whip until incorporated. Pour the key lime juice into the mixture of yolks and condensed milk, slowly mixing with the wire whip until incorporated. Add the key lime pie mixture into the cooled pie shell.

Adjust the oven temperature to 250° F and bake pie for 25-30 minutes. The finished pie should have a “Jell-O”-like consistency. Place on a cooling rack for 30 minutes at room temperature.

Place in refrigerator for at least 2 hours before serving. Cut into 8 even slices when serving.

White Chocolate Mousse Whipped Cream

  • 8 fl. oz. heavy cream
  • 3/4 oz. powdered sugar
  • 1/4 tsp. pure vanilla extract
  • 1/2 tbsp. instant white chocolate mousse

Instructions:
Using an electric mixer, combine heavy cream, powdered sugar and vanilla extract in a mixing bowl. Using the whisk attachment, beat cream mixture on high speed for 2 minutes.

Add the white chocolate mousse to the cream mixture and mix until it reaches the consistency of stiff peaks. Place the whipped cream into a piping bag with an open star tip. When serving, pipe it onto each piece of key lime pie. (If you do not have a piping bag, you can simply dollop a generous scoop of the whipped cream onto the center of each piece.)

Cut a slice in your lime “wheels,” twist and place in the center of each piece.


Make this Straight-From-the-Restaurant Bahama Breeze Piña Colada Bread Pudding Recipe at home. This delicious dessert will quickly become a family-favorite.

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Photo of Kris Turns 24 – Tropical Fruit and Grilled Chicken on Mixed Greens is by Bob B. Brown and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Bob. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. The recipe for Tropical Fruit and Grilled Chicken on Mixed Greens was taken from the Bahama Breeze menu description. The recipe for Bahama Breeze Island Vinaigrette was originally shared on the Bahama Breeze Website. Additional Information Courtesy of Wikipedia and is used by permission.


Key Lime Pie

  • 1 each 10” Graham Cracker Crust
  • 1 each Egg White
  • 2 ½ Cups Eagle Brand Sweetened Condensed Milk
  • ¾ Cup Pasteurized Egg Yolks
  • 1 Cup Key Lime Juice (Nellie & Joes Key West Lime Juice is widely available and makes
  • a good (less tart) substitute for the real thing)
  • 1 each lime sliced into 8 equal lime “wheels”

Brush egg whites on uncooked pie shell using a pastry brush. Make sure you coat evenly over the pie shell. Pour off any excess egg whites. Baked in a pre-heated oven at 350 degrees for 5 minutes. Shell should look golden brown. Let cool at room temperature. While the shell is cooling, using a wire whip, mix the egg yolks and condensed milk together by hand until incorporated. Pour the key lime juice into the egg and condensed milk mixture slowly mixing with the wire whip by hand until well incorporated. Add the key lime pie mixture into the cooled pie shell and bake in a preheated oven (convection setting if available) at 250 degrees for 25-30 minutes. The finished pie should have a Jell-O like consistency. Place onto a cooling rack to rest for 30 minutes at room temperature then put into the refrigerator for at least 2 hours before serving

White Chocolate Mousse Whipped Cream

  • 8 Fluid Oz. Heavy Cream
  • ¾ Oz. Powdered Sugar
  • ¼ tsp Pure Vanilla Extract
  • ½ Tbsp. Swiss Chalet White Chocolate Mousse

Using an electric mixer, combine heavy cream, powdered sugar and vanilla extract in the mixing bowl. Using the whisk attachment, beat cream mixture on high speed for 2 minutes. Next, add the white chocolate mousse to the cream mixture and mix until it reaches the consistency of stiff peaks. Put the white chocolate mousse whipped cream into a piping bag with an open star tip. To serve, pipe whipped cream onto the key lime pie which should be cut into 8 pieces. Next, cut a slice in your lime circles, twist and place in the center of each piece of key lime pie then serve. If you do not have a piping bag, you can simply dollop a generous scoop of the whipped cream onto the center of each piece of pie.


  • Rib Rub:
  • 6 each Full rack baby back ribs, trimmed
  • 1 Cup Rib Rub (recipe follows)
  • 4 Cups Rib marinade (recipe follows)
  • 1 Cup Light brown sugar
  • 1-1/2 Tbsp Blackening spice
  • 7 Tbsp Jerk seasoning
  • 3 Tbsp Kosher salt
  • Mix all ingredients well.
  • Rib Marinade:
  • 4 Tbsp Liquid smoke
  • 1-1/2 Cup Coca Cola
  • 1 Tbsp Worcestershire sauce
  • 1 Cup Water
  • Mix all ingredients well in a mixing bowl with a wire whisk.
  • Blackberry Berry BBQ Sauce
  • 4 Tbsp Minced shallots
  • 3/4 Cup Red wine vinegar
  • 2 Cups Worcestershire sauce
  • 1-3/4 Cup Ketchup
  • 1 Cup Blackberry brandy
  • 1-1/4 Cup Honey
  • 2 Tbsp Cornstarch slurry (even parts, cool water and cornstarch)

Step 1

Cooking the ribs:
Lightly coat each side of the ribs with the dry rub.
Place a metal baking rack in the bottom of a large roasting pan.
Arrange ribs bone to bone. Cover with the marinade.
Cover the roasting pan with the aluminum foil.
Bake in a preheated 350 degree oven for 3½ hours or until a bone comes out clean.
Cool in the liquid.

Blackberry Berry BBQ Sauce
Combine all ingredients except the cornstarch slurry into a saucepot and bring to a boil.
Reduce to a simmer and cook for 45 minutes.
Add the slurry, turn the heat to medium high and continue to cook for 5 minutes until the sauce coats the back of a spoon.
Remove from heat and cool.

To serve:
Place ribs curved side up on a preheated medium grill, heat through on one side then flip to heat the other side, brush generously with the BBQ sauce and heat until the edges of the bones begin to bubble.


Begin by heating the oil and butter in a large soup pot over medium heat. Add the onions, garlic, and green pepper.

Cook, stirring occasionally, until tender and just starting to brown, about 15 minutes. (Turn the heat to medium-low if the mixture is browning too quickly.)

Add the flour and cook, stirring constantly, for 1 minute.

Add the chicken broth, cut tortillas, cumin, chili powder, salt, and cayenne.

Bring to a boil, then turn the heat down to low and simmer, uncovered, for 15 minutes.

Off the heat, then use a handheld immersion blender to purée the soup until completely smooth.

If you don’t have a hand-held blender, let the soup cool slightly and use a standard blender to purée in batches. Be sure to remove the center knob on the blender top and cover with a dish towel to avoid splatters.

Taste and adjust seasoning, if necessary. Stir in the chicken, if using, then ladle the soup into bowls and serve with optional additions. Enjoy!

Photo by Alexandra Grablewski (Chronicle Books, 2018)


Bahama Breeze Black Bean and Corn Salsa Recipe

Materials

  • One 10-ounce can Black Beans drained and rinsed
  • One 10-ounce can Corn Kernels drained
  • 4 tablespoons Red Onions diced 1/4-inch
  • 4 tablespoons Red Bell Peppers diced 1/4-inch
  • 4 tablespoons Green Bell Peppers diced 1/4-inch
  • 2 tablespoons Cilantro chopped
  • 4 tablespoons Extra Virgin Olive Oil
  • Salt and freshly ground Black Pepper to taste

Instructions


Tommy Bahama’s Famous Piña Colada Cake

Photo by Peden + Monk. Recipe from FLAVORS OF ALOHA, available only at Tommy Bahama stores, restaurants, and www.tommybahama.com.

My must-have Easter dinner dessert is coconut layer cake. Its annual appearance on our holiday table goes back to my childhood. My mom and our neighbor Ardi thought nothing of staying up all night designing 3-D cakes, and Easter always featured a funny bunny with white jelly bean teeth and shredded coconut fur. (Yes, the fur and frosting was often tinted with food coloring.) I’m all-grown up, and now I prefer my coconut cakes for their flavor rather than their cuteness factor. When working on TOMMY BAHAMA’S FLAVORS OF ALOHA, I recreated the piña colada cake that is a favorite at their restaurants. This is a truly fabulous cake, with a white chocolate mousse frosting, tender yellow cake, crushed pineapple, and a generous splash of rum. (If serving to kids, use non-alcoholic rum-flavored beverage syrup, or simply orange juice sweetened with some superfine sugar.)


Crab Avacado Salad from Tommy Bahama

  • Dressing:
  • 1 head Roman littuce chopped to bitsize
  • 1 Avacado, diced
  • 2 tablespoons diced red onion
  • 2 tabelspoons capers, drained and rinsed
  • 2 cups or more lump crab meat
  • 2 tablespoons feta cheese, small dice
  • 1 sliced tomato for garnish
  • Salt and pepper
  • 12 oz lime juice
  • 24 oz light olive oil
  • 6 tablespoons /(Salt/Pepper mix)

Watch the video: WARNING: FAMILY IN TROUBLE AT HAULOVER INLET! BOAT TAKES ON TOO MUCH WATER! WAVY BOATS


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