By Roscoe Dames

I am so happy to live just five minutes from crystal clear aquamarine waters. No matter what island in The Bahamas you call home do you realize that your backyard or playground has an ocean view? Some of us live on the waterfront while the rest of us live less than five minutes away.

I often tell my friends abroad that I live on the island of New Providence (Nassau) with 21 miles of ocean front from the land and from the sea. Then I ask them if this doesn't sound like living in paradise!

The beginning of August marks the start of the lobster fishing season, and I wanted to share an experience I had a few years ago while visiting Maine's lobster festival which is held late July early August. Some of my friends suggested that I visit them during the festival, so how do you say no to an invitation like that? You don't! Naturally, after this experience one could only imagine having a lobster festival here right on the beach with fresh whole lobsters boiled, broiled, grilled, pan-fried, steamed — you name it.

In Maine the focus of the festival is, of course, fresh hot Maine lobster, and you can enjoy your lobster dinner under the Maine Eating Tent while enjoying a view of Penobscot Bay. According to the organizers during this year's festival, over 20,000 pounds of luscious lobster was prepared in their brand new cooker on the shore (that's a show in itself!). In addition to lobster, you can choose from steamed and fried clams, fried Maine shrimp, shrimp cocktail, steamed mussels in wine and vegetable sauce, and many varieties of traditional summer fair food, all prepared in the traditional Maine way. It was really simple but sophisticated with the focus on the Maine Lobster and their style of cooking.

Cooking is about sharing and having fun in the process so allow me to share the great recipes from Roscoe's Kitchen and be sure to listen to Star 106.5FM every weekday at 6:30pm. Make sure and e-mail us at roscoeskitchen@ivoryglobalpromotions.com with your comments and recipes so that we could share your experiences and creations with our audience.

Monday, Aug. 18th

Crab with Scallions and Ginger

This recipe is far less complicated to make than it first appears.

2 cans of crab meat, cooked

2 tablespoons Chinese rice wine or dry sherry

1 egg, lightly beaten

3-4 tbsp vegetable oil

1 tbsp finely chopped fresh ginger

2 tbsp light soy sauce

3-4 scallions, cut into short sections

1 tsp light brown sugar

About 5 tbsp vegetable or chicken stock

Few drops scallion, to garnish

Stir-fried noodles, to serve

Put the crab pieces in a bowl. Combine the rice wine or sherry, egg and cornstarch paste, pour over the crab and set aside to marinate for 10-15 minutes.

Heat the oil in a preheated wok and stir-fry the crab pieces, together with the chopped ginger and scallions, for 2-3 minutes.

Add the soy sauce, sugar, and stock and blend well. Bring to a boil, cover and braise for 3-4 minutes. Sprinkle with sesame oil, garnish with scallions and serve with stir-fried noodles.

Wine pairing: Fume/Sauvignon Blanc, Chardonnay, or Pinot Grigio.

Tuesday, Aug. 19

Thai Baby Back Ribs

Tangy, tender and sweet. This Thai recipe is perfect for 2 sides pork baby back ribs.

6 cloves garlic, minced

2 tbsp finely minced ginger

8 Serrano peppers or other small hot chilies, minced, including seeds

4 small green onions, green and white parts, minced

1/4 cup minced cilantro sprigs

1 tbsp grated or minced lime zest

Juice from 3 limes

1 cup hoisin sauce

1/2 cup wine vinegar

1/4 cup Thai or Vietnamese fish sauce

1/4 cup honey

2 tbsp dark soy sauce

2 tbsp flavorless cooking oil

Remove the membranes from the underside of the ribs. Then place the ribs in a rectangle dish or baking pan.

To make the sauce, combine all the sauce ingredients and stir well. Makes three cups.

Coat the ribs evenly on both sides with half the sauce. Marinate the ribs, refrigerate, for at least 15 minutes. For more flavor marinate for up to 8 hours. Remove the remaining sauce to serve as a sauce for the ribs.

To grill the ribs, if using a gas barbecue, preheat to medium(325). If using a charcoal or wood, prepare a fire. Grill according to your preference. Occasionally during cooking, baste the ribs with the marinade, stopping 15 minutes before removing the ribs from the grill.

To serve, cut each side of ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates and serve at once accompanied by the reserved sauce.

Wine pairing: White Zinfandel, Merlot, or Zinfandel.

Wednesday, Aug. 20

Meat-stuffed

Cabbage Rolls

Stuffed cabbage leaves are a good way of using up cooked meats. These rolls are quite substantial, and make a satisfying luncheon dish.

1 head cabbage

3/4 cup white bread

Milk, to soak bread

1 1/2 cups cold meat, very finely chopped, or fresh lean ground beef

1 egg

2 tbsp finely chopped fresh parsley

1 clove garlic, finely chopped

1/2 cup freshly grated Parmesan cheese

Pinch pf grated nutmeg

Salt and freshly ground black pepper

5 tbsp olive oil

1 medium onion, finely chopped

1 cup dry white wine

Cut the leaves from the cabbage. Save the innermost part for soup. Blanch the leaves a few at a time in a large pan of boiling water for 4-5minutes. Refresh under cold water. Spread the leaves out on clean dish towels to dry.

Cut the crusts from the bread and discard. Soak the bread in a little milk for about 5 minutes. Squeeze out the excess moisture with your hands.

In a mixing bowl combine the chopped or minced meat with the egg and soaked bread. Stir in the parsley, garlic and Parmesan. Season with nutmeg, salt and pepper.

Divide any very large cabbage leaves in half, discarding the rib. Lay the leaves out on a flat surface. Form little sausage-shaped mounds of stuffing, and place them at the edge of each leaf. Roll up the edge of the ends in as you roll. Squeeze each roll lightly in the palm of your hand to help the leaves to stick.

In a large, shallow, flameproof casserole or deep frying pan large enough to hold all the

Wine pairing: Chardonnay, Riesling, or White Zinfandel.

Thursday, Aug. 14th

Crabby Mushrooms

If fresh crab meat is unavailable you can always use canned crab meat.

3 tbsp butter

3 tbsp flour

1/2 cup chicken broth

1/2 cup half and half cream

1/2 tsp salt

1/4 white pepper

1 tsp Dijon Mustard

1 egg yolk

1 cup cooked crab meat

1 lb large fresh mushroom caps

3 eggs

2 cups seasoned bread crumbs

4 cups safflower oil

In a sauce pan heat the butter, add the flour, and cook for 2 minutes over low heat. Add the broth, cream, salt, pepper and mustard. Simmer until sauce thickens, then beat in the egg yolk

Stir the crab meat into the sauce, transfer to a food processor and puree, cool to room temperature.

Place small amount of the mixture in each mushroom cap. Place two caps together to sandwich in the filling. Dip the mushrooms into the remaining filling to coat them.

Beat the eggs until light. Dip the mushrooms into the eggs and dredge through the bread crumbs.

Heat the oil to 375 degrees F and fry the mushrooms in small batches until golden brown, reserve hot in the oven while the remainder cooks. Serve at once very hot.

Wine pairing: Chardonnay, Fume/Sauvignon Blanc, or Pinot Grigio.

Friday Aug. 15th

Spiced Prime Rib of Beef

1/4 cup flour, all purpose

2 tbsp dry mustard

1 tsp basil

1/2 tsp each of thyme leaves, chervil, salt, chili powder, paprika, oregano leaves, garlic granules, onion powder

5 lbs standing rib roast (4 bones on)

2 tbsp Worcestershire sauce

1 tbsp soy sauce

1 chopped onion

2 chopped carrots

2 chopped celery stalks

1 bay leaf

1 cup red wine

Preheat the oven to 325 degrees F.

Mix the flour, mustard and seasonings together.

Rub into roast. Place roast into a roasting pan. Pour Worcestershire and soy sauce over.

Surround roast with the vegetables and bay leaf. Pour in the wine.

Bake to desired doneness, baste often.

Use the pan juices to make gravy.

Wine pairing: Cabernet Sauvignon, Merlot, or Zinfandel.

SPICE OF THE WEEK: JUNIPER

Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. Gin, the alcoholic drink gets its unique flavor from juniper berries,

Spice description: Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds.

Culinary uses: Juniper berries perform a quite unique role, by contributing as much to the character of food through their "freshening" ability, as they do by way of their specific taste profile. As well as flavoring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong, hearty flavor of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic.