May 13, 2025

Bahama Mama Cocktail

Posted by HI Cookery under 05 May | Tags: , , , |
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Bahama Mama Cocktail

May 13: World Cocktail Day

North of the equator, spring has already sprung. But in the Southern Hemisphere, fall is just beginning. On World Cocktail Day, drinking a Bahama Mama can feel like an eternal summer vacation!

There are different versions of the Bahama Mama cocktail’s origin stories as there are recipes of this refreshingly cool cocktail. Prohibition in the United States boosted the Bahamas’ economy when Americans would visit for alcohol tourism and rum smuggling. Around this time, there was a song called “Bahama Mama: That Goombay Tune” (1932) that evoked a vacation vibe. The upbeat song was also revived during the Disco Era. This tropical cocktail was perfect for parties with music and dancing. Bahama Mama could also refer to Dottie Lee Anderson, the Caribbean entertainer famous in the 1950s. It was around this time that the cocktail became popular and was printed in different publications. The recipe contains at its very core rum, fruit juices, grenadine and ice.

No matter the mystery of the drink’s history or ingredient combinations—just “chillax” and enjoy a classic Bahama Mama on World Cocktail Day or year-round.

Recipe

(Adapted from Mashed)

Ingredients

  • 1 cup crushed ice
  • 2 ounces orange juice
  • 2 ounces pineapple juice
  • 1 ounce rum (dark, light, gold or spiced)
  • 1 ounce coconut rum
  • ½ – 1 ounce grenadine
  • Fruit garnishes

Directions

Fill a shaker with crushed ice. Pour in the orange and pineapple juices.

Pour in the rums and grenadine. Shake well. Pour into a glass. Garnish with orange slice, pineapple wedge and maraschino cherry.

Notes

  • For a frozen cocktail, blend the Bahama Mama ingredients and pour in a glass. Garnish with sliced/cut fruits.
  • Some recipes include fresh lemon or lime juice, banana-flavored liqueur and coffee liqueur.
  • Search our blog for other cocktail recipes (drinks or desserts).

 

April 11, 2025

Our 15th Blog-o-versary

Posted by HI Cookery under Uncategorized | Tags: , , , |
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HI Cookery is 15!

“In a world where you can be anything, be kind!”

Our little blog on the World Wide Web is now 15! Food blogging existed only a few years before we started, and we were inspired to do it, too, after watching the movie “Julie and Julia” (starring Amy Adams and Meryl Streep). Congratulations to the food blogs that have become so big and popular since then. We lament over the other smaller ones we used to follow that have ceased to exist. We ourselves are surprised but grateful that our humble HI Cookery is still around after a decade and a half! 

We understand the time and costs (especially during inflation!) involved to continue and we admire our fellow bloggers who can do it frequently. Sure, it takes a lot to shop for ingredients, prepare recipes, cook, write, photograph and post our entries. Some blogs are now monetized and that helps them go on. We keep HI Cookery simple and blog at our own slower pace. As senior citizens now, we are not as adept at all the latest technological features of blogging platforms. But we still hope to share our positive cooking experiences with others, as long as we are able physically and financially.

We accept constructive criticism instead of rude comments and hope people remain encouraging and civil. There is enough negativity in the world that no one needs. So please uplift each other, support the food blogging community (professionals and amateurs) who share recipes and cooking information and most of all, be kind!

Tapadh leat! Mahalo! Thanks!

Highlander and Islander

 

February 1, 2025

Bahama Fire Engine

Posted by HI Cookery under 02 February | Tags: , , , , , |
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Bahama Fire Engine

February: National Canned Food Month

Hawaii locals love their canned food. Introduced by American GI’s (Ground Infantry) during the world war era, packaged items were important to islanders who needed to stretch their food rations. Canned food kept longer in storage and could be eaten when fresh food was limited. Spam, Vienna sausage, deviled ham and corned beef became part of the local cuisine.

Similarly, canned food are staples in the islands of the Caribbean, too. One Bahamian breakfast made with canned corned beef intrigued us with its name—“Fire Engine” (perhaps named because of the red tomato paste coloring or the spicy heat level). This canned food sauté reminds Islander of her Mommy’s corned beef hash recipe. 

Fire Engine is easy to cook and is a delicious way begin one’s day as well as kick off National Canned Food Month. 

Recipe

(Adapted from Nassau Paradise Island)

Ingredients

  • 1 can of corned beef
  • ½ tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1 small onion, chopped
  • ½ green bell pepper, chopped
  • 1-2 sprigs fresh thyme leaves
  • 1/3 cup water
  • 1 ½ tablespoon tomato paste
  • Salt and pepper to taste
  • Hot sauce to taste

Directions

Mince and chop the vegetables. Heat the oil in a large skillet over medium high heat and saute the garlic until fragrant. Stir in the onions and bell peppers. Cook for a few minutes until soft. Add the corned beef and mash until separated.

Pour in the water and tomato paste. Sprinkle with thyme leaves. Sprinkle with salt and pepper to taste. Mix well. Cover the pot, lower the heat and simmer for 5-10 minutes, stirring occasionally. Remove from heat. Season with hot sauce. Serve with rice or grits, canned corn and fried sweet plantains. Garnish with extra sprigs of thyme.

Notes

  • We kept our Fire Engine recipe mild with no additional hot sauce added.
  • Search our blog for other canned food recipes.
 

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