Bahamian Cooking
As part of his studies around the world, Chef Angus spent time in the Bahamas at the Bahamas Training College and picked up the delicious style of the region.
Beginning with filleted red snapper and diced habanero pepper, he prepares it in the Nassau style, marinating it before sautéing it and topping it with mango salsa. To accompany the meal, Chef Angus demonstrates a staple of the local Caribbean diet, peas and rice.
One of Chef Angus' colleagues, Chef Freddie Lightburn from Nassau in the Bahamas, stops by to visit and demonstrate how to prepare a local dish. Chef Lightburn who operates the Poop Deck restaurant in the Bahamas explains the importance of conch to the local cuisine, and demonstrates how to clean conch and prepare it for scorched conch. He also demonstrates how to dress a plate for conch salad, and also illustrates the preparation of cracked conch.
Finally, the episode closes with several courses of dishes that have been prepared by GRCC's intrepid culinary arts students. First is a course of beef medallions over grilled pineapple in a sweet red wine sauce, accompanied by sweet potatoes.
Conch Salad
Red Snapper with Mango Salsa