(NAPSA)—Caribbean ingredients are an increasingly popular way to addislandflair to traditional American fare. According to Rick Crossland, executive chef for Bahama Breeze restaurants and lead judge for the Caribbean Culinary Federation, “Island cuisine features bold but not overpowering flavors, many of which are very familiar to Americans, including spices like cinnamon, nutmeg and ginger, herbs like cilantro and basil and fruits like coconut and mango.” A leader in this trend is the company Crossland works for, Bahama Breeze—part of Darden Restaurants, which also owns Red Lobster, Olive Garden, Smokey Bones and Seasons 52. With lots of fresh seafood, distinctive chicken dishes and flame-grilled steaks, the 32 restaurants feature fresh ingredients indigenous to the islands. “Bahama Breeze really tries to bring the freshness and variety of the Caribbean to American dining,” says Crossland. “The region’s many cultural influences have led to new ways of using foods we’re all familiar with, becoming what we nowrefer to as Caribbean cuisine.” Recently introduced items include Breeze Wood-Grilled Chicken Breast; Grilled Chicken Tostada; Spinach Dip and Island Chips; Lobster and Shrimp Pasta; and a new freshfish sheet offering guests a choice of tilapia, salmon, mahi-mahi and more, with prepa- rations including Almond-Crusted with lemon butter sauce, Havana with Latin caper-garlic tomato sauce and Simply Grilled with lemon-garlic-herb butter. Here’s a recipe to add island flair to your family’s menu: cooked, baste generously on both sides with the orange glaze. Let the chicken cook one additional minute to caramelize the glaze. Serve immediately with warm citrus butter sauce. Orange Glaze % cup orange marmalade 3 Tablespoonsorangejuice, fresh squeezed 1 Tablespoon lemonjuice, Americans are learning to feed their island spirit with dishes such as Breeze Wood-Grilled Chicken Breast With Orange Glaze and Citrus Butter Sauce. Breeze Wood-Grilled Chicken Breast With Orange Glaze and Citrus Butter Sauce (Serves 2) 2 chicken breasts (8 oz, boneless, skinless) 2 Tablespoonsoliveoil Salt and pepperto taste 4% cup woodchips, soaked in water for 15 minutes %4 cup orange glaze % cup citrus butter sauce Lightly coat each chicken breast on both sides with olive oil, salt and pepper. Preheat a char-grill to medium heat, adding woodchips just prior to placing the chicken onthegrill, or add woodchips to a charcoal grill. Grill for 6 to 7 minutes per side, flipping it over twice during the grilling process. The chicken is done whenit registers 165 to 170F on a meat thermometer, or the juices run clear when pierced with a fork. When the chicken is fully fresh squeezed “4 teaspoonsalt Place all the ingredients in a kitchen blender and pulse until smooth. Place in a clean container and refrigerate until neededfor grilling. Citrus Butter Sauce 2 teaspoonsolive oil 1 Tablespoon shallots, minced % cup white wine % cup orangejuice, fresh squeezed 6 Tablespoons butter cubes, cold 1 Tablespoon sugar Salt to taste White pepperto taste Heatoil in a small saucepan. Add shallots and saut for one minute. Add orange juice and white wine and reduce by %. Reduce the heat to low and add butter cubes oneat a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil. Add sugar, salt and pepper. Stir to combine, then strain the sauce through a fine meshstrainer. Serve hot.
