Bermuda & Caribbean Recipes brought back especially for my friends! Since many, if not all of them are made with Outerbridge's Sherry Peppers Sauces, here is the website where you can order them: or email . I would hate to see you be without this wonderful condiment. And don't forget the black rum!!

Serves 4

What you need

     September 20th is National Rum Punch Day, an appropriate celebration to send off the summer months. When it comes to choosing a rum with which to celebrate, the answer is as clear as Caribbean waters. Gosling’s Rums are synonymous with Bermuda and add that island touch to any cocktail.

No drink captured the essence of National Rum Punch Day better than the Bermuda Rum Swizzle. Made with Gosling’s Black Seal, Gosling’s Gold Rum and a blend of fruit juices, the Rum Swizzle will give you sunny skies long after summer’s end.

Click Below For Recipe

  • 1 oz. Gosling’s Black Seal
  • 1 oz. Gosling’s Gold
  • 2 oz. orange juice
  • 2 oz. pineapple juice
  • Splash of grenadine
  • Dash of bitters

Bermuda Rum Swizzle

How to

Shake vigorously in an ice-filled shaker. Pour into a double old-fashioned glass filled with ice.

Serves 8

What you need

   When we docked in Bermuda, the first order of the day was to sample the local food.  We were lucky enough to take a tour which stopped right in front of a lovely waterfront pub in St. George.  Here, the Fish Chowder was as authentic as it comes, and absolutely phenomenal. 
   1 gallon water
   1 1/2 lbs white fish (grouper is what they used, but you can use any local firm fish fillets.
   2 tbsps butter
   2 tbsps oil
   3 onions chopped (or one bag frozen)
   8 stalks of celery
   1 tbsp minced garlic
   2 green bell peppers, chopped (or 1/2 bag frozen)
   1 28oz can whole tomatoes, chopped (or 2 14 oz cans diced tomatoes which come chopped)
   10 oz beef consomme'
   4-6 oz tomatoe paste
   1/2 cup chopped parsley
   2 tbsps Worcestershire Sauce
   2 tsps lemon juice
   2 lbs potatoes peeled and diced (or 1 bag frozen diced)
   6 carrots, diced.
This part is very important: 
     2 oz Gosling's Black Seal Rum (or any other black rum)
     4 tbsp Outerbridge's Original Sherry Peppers Sauce. (you can find this in some specialty markets or you can get it on-line.  We were lucky enough to bring some back from Bermuda)      

Bermudian Fish Chowder

How to
   In a large, heavy bottom stock pot melt butter and oil briefly, and saute' onions, celery, garlic and grene peppers until translucent.  (Add the garlic last)
    Add the tomatoes, consomme', fish fillets, salt, pepper and remaining spices, along with the fish filets.  
   Bring to a boil, then let simmer for approximately 2 to 2 1/2 hrs.  
   Portion piping hot soup into individual serving bowls, and serve with the Sherry Peppers Sauce and Black Rum,which your guests can add (a few dashes of each) to the soup just before eating. 
   We don't get anything much like this here, so try it. Its worth the prep work!

Serves 4

What you need

   What you need is to go to Bermuda and eat at The Frog & Onion Pub, at the dockyards in Bermuda.  I believe I would make the trip back to Bermuda just to eat there again!  So here I'm going to give you part history, part review, and part recipe:
he Frog & Onion Pub was created and opened in 1992 by a Bermudian (The Onion) and a Frenchman (The Frog).
   Situated in the historic cooperage, which was completed in 1853 after the war of 1812. A cooperage is a workshop that built, repaired and dismantled barrels, casks and kegs. 
The provisioning of wooden ships during the days of sail required that almost all provisions be packaged in barrels or casks so they could be man-handled, loaded and stored in the cargo areas of the ship. Empty water casks needed to be taken ashore in ships' boats for refilling at the watering place. 
The cooperage space and adjacent Victualling Yard were converted to five storehouses in the 1940s and now finds itself home to The Frog and Onion Pub, and so continues in the victualling business.  
      So, there I sat at The Frog & Onion, and I had the most wonderful Bermuda Curried Mussel Pie you could imagine. Mildly spiced, not too much curry, loaded with succulent mussels smothered in gravy. Tradition holds that most Bermudians love some mussel pie at the yearly Cup Match cricket game. The local custom is to have the lid of the hot pie sliced open and a dollop of mayonnaise inserted. (Taken from the Spirit of Bermuda cookbook.)"  Me, I'll have it anytime, even if I have to make it myself.  Here's how:


    • 1/4 bushel small mussels, scrubbed
    • 2 lbs potatoes, cut in small dice
    • 2 medium onions, chopped fine
    • 2 tablespoons fresh thyme
    • 1 tablespoon minced parsley
    • 2 tablespoons curry powder
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon liquid gravy browner
    • salt, to taste
    • pepper, to taste
    • 1/4 cup water
    • 3 tablespoons cornstarch


    • 1 frozen rolled double pie crust OR for homemade:
    • 2 cups flour
    • 1 teaspoon salt
    • 2/3 cup cold vegetable shortening
    • 1/4 cup ice water

Bermuda Curried Mussel Pie

How to
  2. Steam the mussels in 3/4 cup of water and reserve the broth. Remove the mussels from their shells and keep ready.
  3. Strain the broth of all grit (a fine strainer or cheesecloth should be used) and reheat.
  4. Boil the onions, potatoes, thyme and parsley together in the water until the potatoes are tender.
  5. Add the curry powder, worcestershire sauce, gravy browning, and mussels and bring to a boil.
  6. Thicken with cornstarch mixed with cold water, added while the mixture is boiling.
  7. If it's not thick enough, repeat with more cornstarch and water.
  8. Allow the filling to cool before proceeding.


  2. You can use a store bought frozen rolled pastry crust to cut down cooking time.  I would prebake the bottom crust for about 10 minutes before filling and placing top crust on.  If you want to do it the authentic way, here you go:


  1. Stir together the flour and the salt.
  2. Cut the shortening into the flour until it resembles small peas.
  3. Sprinkle with a little water and toss to moisten the dough. Work the dough as little as possible, using as few strokes as you can to get it all combined into a ball.
  4. Flatten slightly and wrap in plastic wrap, and chill for at least an hour or for up to 4 days in the fridge. (a month in the freezer).
  5. Let dough soften at room temperature before rolling out.
  6. Use the inverted pie pan or ramekin to measure the circle of dough needed.
  7. Fill pans or ramekins, cut and fit dough to top of pie.
  8. Bake at 350, 30 to 45 minutes, until golden brown and bubbly within.
  9. (Please note that the cooking times are merely an estimate, depending on the size of your pans or ramekins and the heat of your oven, as is the amount of pie.).

Serves 4 - 6

What you need
   Shepherds Pie is a dish that is served at pubs throughout England and Ireland.  It is traditionally made with finely chopped or ground lamb topped with mashed potatoes. Ground or chopped beef is often substituted for the lamb.
    In Bermuda, when the spice is kicked up and beef is used, along with that famous Sherry Peppers Sauce, the dish is referred to as "Cottage Pie". 
   At The Frog & Onion Pub, the Cottage Pie was made with seasoned minced beef and vegetables, and topped with mashed potatoes. The pie was perfectly seasoned and brought hot and steaming to the table, covered with such creamy mashed potatoes that were incredibly crispy on top. A feast for the senses.  I will try to recreate that for you here:
The Mashed Potatoes:
About 5 Potatoes (I use Russets) Peeled and Cut Into Cubes
2 Tablespoons Sour Cream
1 Tablespoons Softened Cream Cheese
1 Tablespoon Butter
Salt and Freshly Ground Black Pepper

Pie Filling:
2 tablespoons Extra Virgin Olive Oil
1 Pound Ground Beef or Lamb
2 Carrots Peeled and Chopped
1 Onion Chopped
About 1/2 Cup Frozen Peas

2 Tablespoons Butter
2 Tablespoons All Purpose Flour
1 Cup Beef Broth
A Healthy Squirt Worcestershire Sauce
1 - 2 Tablespoons Outerbridge's Original Sherry Pepper Sauce
1 Tsp Freshly Chopped Thyme

The Garnish:
Freshly Chopped Parsley Leaves

Bermuda Cottage Pie

How to
   In a large stock pot add potatoes and cold water (enough to cover potatoes with an inch to spare) along with a generous pinch of salt. Boil the potatoes unil fork tender, about 10-12 minutes after the water comes to a boil. Drain the potatoes, put them back in the hot pot, and add your sour cream, cream cheese, butter, salt and pepper. Mash the potatoes vigorously and stir until smooth. Set Aside. 
   Meanwhile, preheat a large heavy bottom skillet over medium high heat. Add the oil to the pan, then add the ground beef (or lamb if you prefer). Season the meat with salt and fresh ground pepper to taste, and brown the meat, crumbling it as it browns. If your meat has a high fat content, drain some of the drippings prior to the next step, leaving only about 1 or 2 tablespoons of fat in the pan. 
   Add the chopped carrots and onions to the ground beef and cook for an additional 5 minutes or so, stirring often. Remove from heat, pour mixture into a large bowl, and keep warm. 
   The gravy will be made separately.  In the same pan, over medium heat cook 2 tbsp butter and 2 tbsp of flour together for a few minutes, stirring often, making a light roux. Make certain to keep an eye on this mixture because it can burn. If it burns, start over. You will only need to cook the butter and flour for a minute or so until it mixes together and is smooth.  Then add the beef broth, Worcestershire and Sherry Peppers Sauce, and fresh thyme to the roux. Stir and allow gravy to thicken. It should only take a minute or so. 
   Add the ground meat mixture back into the pan with the gravy, with the heat still on low, and stir in your frozen peas.
   Preheat your oven broiler to high.
I would make these in individual ramekins, but you can also make this in a deep dish pie plate.  Whichever baking dish you choose, fill it with your meat and veggie mixture.  Top the mixture with your mashed potatoes and spread evenly over the mixture. You can use a large serving fork to get the design you see in the photo below, or pipe on the potatoes through a pastry bag if you happen to have one.  (I do not).  Sprinkle some paprika on top and broil around 5 - 6 inches from the heat until the potatoes are evenly browned.
Depending on your broiler, keep a very close eye on this.  For those of you like me with an infrared broiler, you might be safer to just use a very hot (500 degrees) oven for 10 minutes, and broil for about 60 seconds at the end.

Sprinkle some freshly chopped parsley on top and serve.

Serves 4

What you need
   This Caribbean special rice brings back all of the sights, sounds and smells of Bermuda. It is full of Island flavors and is a perfect accompaniment to chicken or fish.  Or make it your main dish and add shrimp or diced chicken to the rice!

1 ½ cup white or basmati rice (or whole grain brown rice if you choose)
1 cup light coconut milk
 2 cups reduced sodium chicken broth
1, 8 oz, crushed pineapple
2 Tb reduced sodium soy sauce
1 tsp sesame oil
1 tsp brown sugar

Toppings: toasted coconut chopped green onions

Tropical Rice

How to
They don't make them easier than this one: 
In a medium pot add the rice, coconut milk and broth and bring to a boil over high heat. Once boiling, reduce heat to low and cook covered for 30 minutes. Test the rice and add more liquid if it is still hard. Once the rice is cooked fluff it with a fork. Add the crushed pineapple, soy sauce, sesame oil and brown sugar. Stir with the fork until combined. Serve with toasted coconut and green onions.

If you are adding chicken, shrimp or fish, give it a quick saute' in a bit of butter and olive oil and pour over the top, then garnish.

Serves 8

What you need

  Another popular recipe, typically an appetizer or snack, that I came across often were Conch Fritters. (pronounced "konk")  Although it is no longer legal to pick the Conch directly from the waters in Bermuda, they are plentiful along the coasts of Florida and the Keys.  If you cannot find Conch locally, this recipe can be made just the same with shrimp, calamari - even lobster.  Keep in mind that this particular version is spicy-hot.  If you like it more mild, omit the cayenne and go easy on the red pepper flakes!


  • 1 quart oil (for frying)
  • 3/4 cup all-purpose flour
  • 1 egg
  • 1/2 cup milk
  • ground cayenne pepper, to taste
  • red pepper flakes, to taste
  • seasoning salt, to taste
  • salt, to taste (optional)
  • ground coarse black pepper, to taste
  • 1 cup chopped conch
  • 1/2 onion, chopped
  • 1/4 green bell pepper, chopped fine
  • 1/4 yellow bell pepper, chopped fine
  • 1/4 red bell pepper, chopped fine
  • 2 stalks celery, chopped fine
  • 2 garlic cloves, chopped fine

Conch Fritters

How to
  1. Heat the oil in l arge pot or deep fryer to 365F (185 degrees C).
  2. In a bowl, mix the flour, egg and milk.  Season with cayenne pepper, seasoning salt, salt, pepper and red pepper flakes.  Mix in the conch meat, onion, red & yellow & green pepper, celery and garlic.
  3. Drop the batter by rounded tablespoons into the hot oil and fry until golden brown. BE CAREFUL!  Remove the basket or with slotted spoon and drain on paper towels.  Now, is the time to slightly season, again.
  5. 2 tablespoons ketchup; 2 tablespoons fresh lime juice; 1 tablespoon mayonnaise; 1 teaspoon Tabasco sauce or 1 teaspoon Pickapeppa Sauce. Salt and Black Pepper to taste.            Dipping Sauce Directions: In a bowl, mix the ketchup, "lime" juice, mayonnaise, hot sauce, salt & pepper.  Serve dipping sauce on the side with the fritters.
  6. Enjoy!

Serves 6

What you need
   Codfish & Potatoes has long been a Bermudian favorite.  That kind of dish you eat on a Sunday late morning after church.  This alternative is a heartier meal to eat at brunch, lunch or early evening dinner.  
   **Although the dish stands on its own, most Bermudians do not consider Codfish & Potatoes a complete meal unless served with Egg Sauce (recipe to follow). 
   ***The true recipe originated with Salt Cod, 2 packages, boneless, and soaked overnight at least 10 hours in several changes of water.  I'm going to simplify that for you so you can make this dish in under an hour.

2 lbs boneless codfish, haddock or grouper
5 large potatoes, peeled and quartered
   (or 12 new potatoes, skins on)
12 slices of bacon
2 tbsp butter
4 large onions, halved and sliced thin (not frozen)
1 14 oz can petite diced tomatoes
12 Bermuda (or 6 large) Bananas
2 Avocados
Egg Sauce *Recipe to follow.
Olive oil
Salt & Pepper
Wine Vinegar Peppers Sauce (Outerbridges can be found on-line)

Warm thanks to our kind and accommodating tour guide in Bermuda last week for giving us his family's wonderful traditional recipe, and telling us the history behind it, and Bermuda. 

Codfish & Potatoes ** (Salt Cod***)

How to
   Since you are not using salt cod, you do not have to soak the fish over night
   In a large stock pot with a heavy bottom, cook your fish and potatoes, simmering in just enough water to cover for about 10 - 15 minutes until the meat begins to flake.  
   Meanwhile, in a heavy fry pan, fry bacon until crisp and set aside on paper toweling. Pour off all but 2 tbsp bacon fat, add butter and onions and saute' until golden.  When complete, add to stock pot, along with diced tomatoes, and cook 5 more minutes.
   Peel bananas (to be served on the side, whole or in slices).
   Cut avocados in half lengthways, remove pit, and slice into 1/2 inch slivers. 

This dish is served several ways, and you may see it served as in the photo below, the fish and potatoes alongside the banana, egg and avocado, with all the condiments, additions and seasonings delicately set on the table so each person may choose what to add. Or as was more traditional, pouring the fish stew over the bananas, bacon and avocado on the plate so they may be mashed together, then the condiments added to taste. See photo below.  Either way, this is one dish you won't find anywhere else! 

Photo courtesy of "this wife bakes"

Serves 6

What you need
EGG SAUCE (you will need 7 hardboiled eggs, finely chopped)
This is used to top off the stew and only takes minutes to put together:
Melt 4 tbs butter and 4 tbs flour in heavy bottom pan and cook for about 2 minutes making a light roux. Add 2 cans evaporated milk and bring to a boil, stirring constantly, then simmer a few minutes until sauce begins to thicken. Add finely chopped hard boiled egg, 4 tbs parsley, 1 tsp onion juice (I left it out), 1 tbs Sherry Peppers Sauce, 1 tsp Worcestershire Sauce, salt & pepper to taste.


Egg Sauce, (served w/ Codfish & Potatoes

How to
As noted above, the Codfish & Potatoes can be served along side the bananas, potatoes, eggs and egg sauce, with the condiments.  However, if you ask a true Bermudian, they will tell you that the photo below illustrates how it should be eaten!

Photo Courtesy "this wife bakes"

Serves 4

What you need
Speaking of breakfasts in Bermuda, this little gift from Bermuda Heaven is going to be my new favorite:

12 Slices bacon
6 Bermuda (or 3-4 large) bananas
Outerbridge's Sherry Rum Peppers Sauce

(4 eggs)   

Bananas & Bacon

How to

   In a large frying pan, fry bacon until crispy, remove from pan and drain on paper towels. Pour off all but 2 tablespoons of bacon fat.
   Slice bananas in half lengthways and fry bananas over medium heat for about 30 seconds on each side.  Shake a few dashes of Sherry Rum Peppers Sauce on each banana. 
   Serve immediately alternating strips of bacon with bananas, next to, over or under your favorite eggs.  
   If you prefer, you can cut bananas into small bite size pieces and then fry, break crispy bacon in bits and toss with bananas.  Serve hot.
**This is also and excellent topping for pancakes or waffles.
***Oh- don't forget ice cream!!

In the photo below, the tomatoes would have been fried in the bacon fat, cut side down, along with the bananas.

Serves 6 - 8 (served as an app), 4 as a main course.

What you need
   We had this light onion tart on the Ship while we were dining at sea, and it was heavenly. I finally found the recipe in a Bahamian cookbook. Although the recipe calls for a homemade baked pie shell in a tart pan that is not for me. (you can try that if you bake) Here is my version:

1 regular size frozen pie shell (not deep dish). 
   (have an extra handy, in case you have additional filling) 

For Filling
3 lbs large onions, thinly sliced (do not use frozen here)
1/4 c. olive oil
1 tbsp all purpose flour
2 c. half and half
4 large eggs
1/2 c. gruye're cheese
1 1/2 tablespoons Sherry Peppers Sauce 
         (less or none if you don't want the spice.)  
Salt and fresh ground pepper to taste.
1 1/2 teaspoons minced fresh thyme, or 1/4 tsp dried.

Onion Tart w/ Sherry Peppers Sauce

How to
Preheat oven to 375.  
Line the inside of the frozen pie shell with foil and fill with uncooked rice or beans, and bake in the lower third of a preheated oven for 20 minutes.  Remove the rice and foil and bake 5 minutes more until crust is golden. Remove and let cool.

In a heavy skillet saute' the onions in the oil, covered, over moderate heat for 15 minutes, stirring occasionally.  Uncover and continue to cook until onions are golden brown.  Keep and eye on them and stir as often as needed to keep them from burning on one side.  This may take you another 30 - 40 minutes. 
Once onions are brown and carmelized, add flour and cook 1 minute, then remove pan from heat. 
Stir in 1 c. of the half n half. 
In a separate bowl wisk eggs, and combine with the other cup of half n half, gruye're cheese, sherry peppers sauce, salt, pepper and thyme.  Fold the onion mixture from the pan into the bowl.
Put the pie shell on a baking sheet and pour the filling into it. Bake in preheated oven at 375, for 30 - 35 minutes until it is set. 
Let cool 15 minutes prior to serving. 
This is lovely served with a bright spring salad
[Or as they do in Bermuda, with a:
Tomato/Basil Concasse (seeded and roughly chopped fresh tomatoes, extra virgin olive oil, red wine vinegar & 1/2 c. finely chopped basil leaves)]  

*There are many variations on this recipe, including leaving out the cheese, and leaving out all the dairy and making the tart with super caramelized onions and seasonings.  Do that on a purchased puff pastry laid out on a baking sheet, slice into appetizer sized bites, and you will really impress your guests.

Serves 4

What you need
   I know it sounds odd, but its a traditional recipe in Bermuda and the flavors blend together beautifully.  After a bit of research, I was able to discover that this was originally a Dutch recipe, and still popular with the Dutch and English. 

3 tbsp butter
2 tbsp flour
1 1/4 c. milk, scalded (not boiled)
1 1/2 c. chicken broth, heated
Salt and pepper to taste
1/2 teaspoon onion juice. (If you can't buy this,
                                         just grate an onion)
2 egg yolks
3 tbsp heavy cream
4 tbsp Dijon mustard
2 tbsps Outerbridge Original Sherry Peppers Sauce
1/4 c. heavy cream, whipped (for garnish) (or use redi-whip)

Mustard Soup*

How to

   Melt butter in a medium saucepan, add flour and cook stirring constantly for about 2 minutes, making a light roux.  Do not brown.  Wisk in hot milk and and stir until mixture thickens.  Add heated broth, salt, pepper and onion juice.  Simmer about 10 minutes.  Remove from heat and let cool slightly. 
   In a medium bowl combine egg yolks and cream*, and stir into cooled broth, then add mustard and shery peppers sauce.  Serve with a dollop of whipped cream. 

*to prevent your eggs from scrambling, take a bit of the warm broth, a few spoonfuls at a time and add to egg and cream mixture, then mix with the rest of the broth in the pot.

Serves 6 - 8

What you need
   I'm also going to put this wonderful Bermuda find in the Breakfast and Brunch section, since its a wonderful idea to make ahead and serve when you're ready.

3 egg yolks
1 c. chicken broth, warmed
1/2 tsp salt
1/4 tsp paprika
1 tsp Outerbridges Sherry Peppers Sauce
1/2 c. cooked chicken, finely chopped or shredded
1/2 c. browned almonds, finely chopped
1 envelope unflavored gelatin
1 c. heavy cream

(peas and new potatoes, cooked)

"Callen Glen" Chicken Mousse

How to

   Beat egg yolks and heat in double boiler over hot but not boiling water.  Add warmed chicken broth (not too hot and not boiling or you will scramble your eggs) and stir until slightly thickened.  
   Season with salt, pepper, paprika and sherry peppers sauce.  Add chopped chicken and almonds. 
   Soak gelain in 1/4 c. water for 5 minutes, then heat to dissolve.  Add to chicken mixture.
   Whip the heavy cream until stiff, and fold into chicken mixture.  Put into a ring mould and let set overnight in the refrigerator.  
   To serve, turn out mousse onto a large serving plate and serve with peas and potatoes in the center of the ring.

Photo credit "A Plus Gourmet", Mousse made in a turrine.