Irene's Kidney Bean Soup

As promised here is the recipe for Irene's Kidney Bean Soup!

Those of you who have visited Small Hope Bay Lodge know that this soup is famous! Guests are always asking for the secret to the wonderfully delicious masterpiece Irene has created. So now here it is, I give to you the coveted recipe so you can bring a little bit of Small Hope home with you.  Enjoy!!


You Will Need:  recipe makes 1 gallon pot, adjust ingredients for desired amount

4 slices of bacon
2 medium onions
1 carrot
2 celery pieces from the stalk
1 sweet pepper
10 cans kidney beans
water, as needed
4 tbsp chicken base (flavor)
1 cup heavy cream
slurry (4tbsp cornstarch, 1 cup water)
thyme, to taste
pepper, to taste (preferably fresh picked peppers, such as goat or habanero)
salt, to taste

Directions:

1. Puree bacon in a food processor until very fine. Cook in soup pot on low heat.
2. While bacon is on, puree onions, celery, carrot and sweet pepper to same texture. Add to pot and continue to cook on low heat.
3. Puree kidney beans as well to same texture and add to pot, heat slightly.
4. Add enough water to pot so that contents equal 1 gallon
5. Turn heat to high, bring to boil and then reduce heat to simmer. Cook for 45 minutes.
6. Add heavy cream, bring back to a boil and cook for 5 min more.
7. Add slurry and thicken, cook 5 minutes.
8. Add thyme and peppers, and cook for another 5 minutes.
9. Adjust taste with salt.

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Bahamaian Curry Chicken

Having trouble desciding what to have for dinner why not try cooking up this recipe....

Curry Chicken

Ingredients



12 lbs Chicken wings, cleaned disjointed

¼ cup curry powder

2 tbsp. salt

1 tsp. pepper

¼ cup lime juice

1 onion

2 carrots

3 potatoes

¾ cup curry powder

2 tsp. salt, as needed

2 whole allspice

1 bay leaf

¼ cup cornstarch

2 tbsp. sugar.

Method

1. Clean the chicken wings, appropriately.

2. Season with curry powder, salt, pepper, and limejuice.

3. Toss until well coated. Set aside.

4. Cut vegetables as directed. Set aside.

5. Heat a pot on the stove until nice and hot.

6. Place the curry powder in the pot and cook in dry pot until nice and toasted, about 3 minutes.

7. Add the chicken and toss in the curry powder until well coated.

8. Add enough liquid* to pot just enough to barely cover the chicken.

9. Bring to a boil, and reduce the heat to low.

10. Add salt, whole allspice, and bay leaf. Cook for 15 minutes.

11. Add the vegetables to the pot, and cook for an additional 25 minutes or until vegetables are tender.

12. Taste and adjust the seasonings as necessary.

13. Thicken with cornstarch and cold water if to watery.

If bitter, add equal parts sugar and pineapple juice, until taste has been adjusted.

*Note: For extra flavor chicken stock can be used instead of water for liquid, but reduce the amount of stock.

Note: Serve with White Rice and Coleslaw

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SHBL Its closing time.........

Its closing time for Small Hope for another year

 OUR 50th… going into ANOTHER 50th!

Figure that out???

We are very excited to be closed so we can freshen up Small Hope ready to re-open on October 14th.

As we do every year on the eve of closing chef Renauldo with assistance from Denise cook up a fabulous 7- course meal for all of us to enjoy.

Mel and Joe made some delicious sushi and Sashimi to start the evening off.

It was a great evening with good food and good company all that was missing was all of YOU so we will see you all when we reopen all fresh as a daisy and raring to go….

Re-Open 14th October See you all then!!!
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Mexican Night!

During April 2009 Scott Schultz, Small Hope’s Guest Chef, came down and helped revamp Small Hope’s delicious menu! This summer Scott returned to help again with our new Culinary section of our website, and to do a little extra for our guests in the kitchen!
His first debut was Mexican Night, Small Hope guests started off the night with homemade tortilla chips and homemade salsa (along with our one of a kind conch fritters of course!). The main course started with black bean soup, make-your-own burritos, Mexican style beans, jalapeño rice, chicken and beef enchiladas, and grilled fish. As guests enjoyed seconds of the delicious main course, Scott passed around baked tortillas with cinnamon and whip cream spread! Finally for dessert was Mexican Flan in Nassau Royale Rum. We can’t wait for more meals from Scott, and for the innovative and delicious ideas he has for Small Hope Bay’s cuisine! Keep an eye on SmallHope.com for our new culinary section. Pin It Now!