From the Paseo to the Crescent, Camana Bay has become a haven for foodies on the Island, with a selection of unique restaurants catering for those with a taste for good food. Whether for a leisurely lunch or a divine dinner, a visit to Abacus, Michael’s Genuine, Ortanique or Black Trumpet Deli is certain to serve up a memorable dining experience. A number of the restaurants have shared some of their summer recipes, including a complementary cocktail, for you to try at home. Of course, if you would like to know how to do it just right, a visit to the restaurant of origin may be in order. After all, spending hours in the kitchen is not everyone’s cup of tea, especially when you have the option of sitting back, drinking in the ambiance and savouring the fruits of someone else’s labour.

Abacus

ABSOLUT VANILLA MOJITO

Ingredients: Fresh mint, lime, litchi puree, Absolut vanilla vodka, fresh pressed lemonade, litchi liquor

Method: Muddle mint, then add lime, puree, vodka, lemonade, and top with litchi liquor.

GUAVA GLAZED RIBS AND SEARED SEA SCALLOP

BABY BACK RIBS

Ingredients: 1 rack baby back ribs, 1/2 cup rib rub (1/4 cup paprika,2 tbsp each of onion powder and ground black pepper, 1 tbsp Cayenne pepper)

Method: Generously coat and rub the spice mixture into the ribs. Cook in your BBQ with the lid down using low indirect heat, approx 250⁰f, for 2 ½ to 3 hours. Brush with guava glaze (see below). Increase heat of grill to maximum, lightly rub scallops with oil and place on hottest part of grill, grilling each side for approximately 2 minutes, then season with salt and pepper.

GUAVA GLAZE

Ingredients: 1/2 (16-ounce) package guava paste (cut into cubes), 1/4 cup chopped fresh cilantro (divided), 1/2 cup plus 3 tbsp fresh orange juice, 1 garlic clove (crushed), 3/4 cup water, 1 tbsp fresh lemon juice, Kosher salt, dash of ground white pepper.

Method: Combine 2 tbsp chopped fresh cilantro, guava paste, orange juice, garlic and water in a medium saucepan. Cook over medium heat 15 minutes or until guava paste melts, stirring often. Strain through a metal sieve. Stir in lemon juice. Season with salt and pepper. Let cool. Stir in remaining 2 tbsp chopped fresh cilantro.

To serve: Cut ribs between bones and place three ribs and a scallop on each plate.

 Ortanique

VODKA BASIL SPRITZER

Ingredients: Vodka, fresh basil, elderflower liquor, fresh lime, soda

Method: Combine vodka, basil, liquor and lime in a glass, and top off with soda.

GARLIC SMASHED GREEN BANANAS (serves 4)

Ingredients: 1 ½ lb green bananas (peeled), 1 ½ tsp garlic (finely chopped), 2 cups heavy whipping cream, 1 stick non-salted butter

Method: Heat the milk and butter together in a small pan. Boil the bananas in heavily salted water until fork tender. Strain the bananas, add garlic, cream and butter and mash with a potato smasher. They should not be totally smooth but should have some chunks of banana. If the mixture looks too dry add more cream and butter. Season with salt and pepper to taste. Serve with sautéed snapper and Pumpkin Wata

PUMPKIN “WATA” (4 to 6 servings)

Ingredients: 4 cups pumpkin (small dice), 1 cup onions (small dice), ¾ cup carrots (small dice), 1 each bay leaf, 1 each allspice berries, 1 each black peppercorns, 3 sprigs thyme, 4 cups fish stock or chicken broth, ¼ cup Pernod, 1 cup white wine, salt and pepper to taste, sherry vinegar to taste, 3 tbsp olive oil

Method: In a large sauce pot over a medium heat add the olive oil, the add onions, carrots and garlic and sauté until onions are translucent. Deglaze pan with white wine first and then Pernod and reduce by half. Add the fish stock, pumpkin, allspice berries, peppercorns and thyme. Bring to a boil and turn down to a simmer for 30-45 minutes. Let cool for 15 minutes, then puree in blender. Once blended, strain through a sieve. Season with salt, pepper and a dash of sherry. The sauce should be smooth and silky and not too thick.

Michael’s Genuine

BULLETPROOF MANHATTAN (Serves 2)

Ingredients: 1 8-ounce jar Amarena Italian cherries (in syrup), 1 fresh rosemary sprig (plus more for garnish), 4 ounces (1/2 cup) bourbon, juice of 1/2 lemon

Method: Strain cherry syrup into small pot, add ½ cup water, rosemary and place over medium heat. Simmer for 3 minutes, remove from heat, and let the rosemary steep as it cools to infuse flavour. Once cool, put the cherries back in the syrup and chill in the refrigerator for 1-2 days. Combine bourbon, lemon juice, and 2 ounces (1/4 cup) of the cherry syrup in a shaker with ice; shake it up to break the ice into shards. Strain into 2 chilled martini glasses. Spear a couple of cherries on 2 rosemary sprigs and use to garnish the cocktail.

GRILLED SKIRT STEAK WITH SHAVED FENNEL, ORANGE, AND GREEN OLIVE TAPENADE (Serves 4 as main or 6 as starter)

Ingredients: 4 8-ounce skirt steaks, 2 tbsp chilli powder, Kosher salt and freshly ground black pepper, ½ cup fregola, ½ large red onion (sliced 1/4 inch thick), 1 fennel bulb (top removed, halved, cored, and thinly sliced), 8 radishes (ends trimmed, thinly sliced), ½ pound arugula, juice of ½ lemon, ¼ cup extra-virgin olive oil, 3 navel oranges (peeled and sliced into ¼ inch rounds), ½ cup green olive tapenade (recipe follows)

Method: Lay steak flat on baking sheet and season evenly on both sides with chili powder, salt, and pepper. Set aside. Bring large pot of lightly salted water to rapid boil over medium-high heat. Add the fregola and stir with wooden spoon. Cook for 15 minutes until the pellets are al dente. Drain and cool. Preheat an outdoor grill or a grill pan to medium-high heat. Rub grill with oil to prevent sticking. Grill onion slices for 2 minutes, turning often, until charred on both sides. Remove from grill and set aside. Lay steaks on grill and cook, turning with tongs from time to time to sear well on all sides; about 8 minutes for medium-rare. Transfer steaks to cutting board and let rest 2-3 minutes. In large mixing bowl, combine fregola, onion, fennel, radishes, arugula, lemon juice, and olive oil. Toss to combine; season with salt and pepper.

To serve: Divide salad among plates. Arrange 4 or 5 slices of orange on top of each plate. Cut each steak into 3 equal pieces, then turn sideways and cut into thin slices against the grain. Shingle meat on top of salad. Spoon tapenade on top and serve.

GREEN OLIVE TAPENADE (Makes 1 cup)

Ingredients: 2 cups pitted green olives, 4 salted anchovy fillets (rinsed), 2 garlic cloves (coarsely chopped), 1 teaspoon finely ground black pepper, ½ cup extra-virgin olive oil

Method: Put ingredients in food processor and pulse 3-4 times. Scrape down the sides of the processor and pulse 2 more times; the tapenade should be coarsely chopped.