Well my friends I know it has been some time since I have posted anything and I am sorry, but I was busy prepping for my 40th birthday, yes that is correct the Bermuda Gourmet Goddess has turned 40! Don’t feel bummed or sorry for me, I have been strangely looking forward to this, it is almost like a passage…You have made it to 40, now do something wild and crazy and finally for once do something you love. For me that is writing and cooking, if you haven’t noticed! Also for those who don’t know I am “this close” to finishing my first cookbook. My Poppy (grandfather) was the inspiration to writing my cook book. It simply comes from my family, from my heart and not to mention all the great flavors I gather from my travels or what people bring me back. (In hopes that I create something great and have them over to taste test it)

Now you may be over 40 or not there yet, but go out and do something that no would ever expect of you, do something for you, take time for you. I know this may sound selfish, but doing something for you could mean volunteering, maybe making soup for your sick friend, taking a friend to lunch to catch up, calling a loved one (yes, I owe some people calls, you know who you are ;) . Do anything that makes you HAPPY. Doing something for yourself has so many meanings; it is all up to you how you take advantage of the situation.

Now on with the food, yes that makes me happy 

THE Birthday Feast!

Piles of stone crabs (the picture shows only a small amount for most were eaten by then)

Uncle Marty’s stuffed jalapenos (damn those were good)


Uncle Dean’s Ribs with his own spice rub, I mean he evens grind’s the dried chilies, who does that now a day’s…other than me of course??


Mom’s Cosmo’s…yummy!

A Different Jalapeño Popper

2lbs of LARGE Jalapenos, sliced in half, but do not cut all the way through

1 8oz packages of cream cheese

2lbs of Chorizo, hotter the better

2 cloves garlic, pressed

2lbs bacon, thin sliced

After removing the ribs and seeds (USE GLOVES) set the jalapenos aside.

Over med heat, sauté the Chorizo and garlic for about 10 minutes; place cream cheese in a bowl and pour the hot chorizo over it to soften even a bit more, mix well. Once the mixture has cooled enough to touch stuff the jalapenos with the mixture, about 1 to 2 tablespoon per jalapeno, depending how large they are.

Once are all stuffed, wrap each jalapeno with a slice of bacon, secure with a toothpick and take to the grill and grill over med heat for 12 to 15 minutes or until the bacon is crisp.

Gourmet IT UP! Drizzle with your favorite BBQ sauce while grilling.

Mom’s Cosmo’s


4.0 c Vodka


1.5 cl Triple Sec


1.5 cl Lemon Chello


3.0 cl Cranberry Juice



Put all in martini shaker with lots of ice and shake it baby, strain into an icy martini glass, sit back and enjoy!!!


I sure hope you enjoy the Poppers and Cosmo's as much as I did!

Life is tasty, eat it up!

The Bermuda Gourmet Goddess