These delicious Miss Anna's recipes were provided by Chef David Trask, a Crucian with outstanding experience in the Caribbean culinary world and a sixth sense for the perfect dish. Mr. Trask has prepared five star dining experiences for a wide array of clients on St. Croix and throughout the Caribbean. The team at Miss Anna's would like to thank David for his kindness and expertise.

We welcome your favorite Miss Anna's recipes and will gladly share them with other Miss Anna's fans on our site.

Miss Anna's Fried Chicken with Habanero Sauce

1 onion, minced
3 tablespoons Miss Anna's Hot Pepper Sauce
4 cloves garlic, minced
1 tablespoon tomato paste
½ cup pineapple juice
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and freshly ground pepper
3 pounds chicken drumsticks and thighs
Corn oil, for frying
3 cups dry bread crumbs

In a bowl, mix the onion, chiles, garlic, tomato paste, juice and dry spices. Season with salt and pepper. Place the chicken in a large zip top bag, and pour the marinade over. Close, and marinate for 10 minutes.

Pour the oil in to a large skillet, until it reaches halfway up the sides. Heat the oil on high until it reaches 350 degrees, using a thermometer. Pour the bread crumbs onto a large plate. Remove the chicken pieces from the marinade and coat all sides in bread crumbs.

Working in batches, carefully place the chicken in to the hot oil. Cook for 4 minutes per side. Drain the chicken pieces on paper towels, place on a parchment paper-lined baking sheet, and bake in the oven for 10 minutes, flipping the chicken halfway through. Serve hot.

Miss Anna's Jerk Rib Eye Steak

¾ cup bottled Italian dressing
1 tablespoon Worcestershire sauce
1 tablespoon firmly packed brown sugar
2 tablespoons Miss Anna's Hot Pepper Sauce
1 teaspoon allspice
1 teaspoon dried thyme
½ pound (1.5 - 2 inches thick) rib eye steak

n a large bowl, combine all the ingredients, except the steak. In a zip-top plastic bag, place the meat and ½ cup marinade mixture, then seal, and refrigerate the meat for 2 to 4 hours, turning the meat occasionally. Refrigerate the remaining marinade in a separate container.

Remove the steak from the marinade, brushing off excess. Discard marinade. Prepare a grill to medium high. Grill the steaks, brushing often with reserved marinade, until the steak reaches 140 degrees internal temperature for medium rare, or to desired doneness, approximately 16 to 18 minutes. Remove steak from the grill, slice in to ¼ to ½ inch slices, and serve.

Miss Anna's Spicy Seafood Cakes

1 pound mahi mahi fillet
1 pound lump crabmeat, lightly picked over for shell fragments
1 pound shrimp, peeled and deveined
2 tablespoons chopped garlic
2 tablespoons chopped red onion
2 tablespoons chopped oregano
2 tablespoons chopped basil
2 tablespoons chopped rosemary
2 eggs
3 tablespoons Miss Anna's Hot Pepper Sauce
Salt and freshly ground pepper
1 cup olive oil
1 cup bread crumbs
4 tablespoons butter, divided
2 cups Thai sweet chili sauce
2 tablespoons chopped cilantro
Juice of 1 lime

In a food processor, combine all ingredients, except olive oil, bread crumbs and butter. Pulse until ingredients are blended. With the motor running, gradually add the olive oil in a steady stream, until oil is well combined. Transfer mixture to a large bowl, and stir in the bread crumbs. With your hands, form the mixture in to cakes approximately 3 inches in diameter, and set cakes in a single layer on a platter. Refrigerate cakes until chilled.

Working in batches, heat 2 tablespoons butter in a large skillet, and pan fry cakes until browned on both sides and cooked through. Place cakes in a warm oven until all cakes are fried and ready to serve. Serve with Thai sweet chili sauce and cilantro and lime on the side.

Miss Anna's Braised Short Ribs

2 lb. beef short ribs
2 T. Miss Anna's Hot Sauce

Coat short ribs in Miss Anna's Hot Sauce and refrigerate for 2 hours.

1 yellow onion (sliced)
1 red bell pepper (diced)
1 poblano pepper (roasted, pealed & diced)
2 T. chopped garlic
1 T. chopped shallots
1 can diced tomatoes
1 can beef stock
2 T. Miss Anna's Hot Sauce
1 cup flour
4 T. oil
salt & pepper to taste

Season ribs with salt and pepper and dredge in flour. In dutch oven or large sauté pan sear ribs on all sides. Remove ribs and set aside. In the same pot you seared the ribs add onion, peppers garlic and shallots. Sauté until soft. Add remaining ingredients and ribs. Cover pot and place in 350 degree oven for 3 hours or until beef starts to separate from the bone. Remove excess fat from sauce and discard. Serve ribs with mashed potatoes or polenta and ladle sauce on top.

Miss Anna's Grilled Artichoke Aioli

4 whole artichokes
2 egg yolks
1 lemon (juiced & zested)
½ cup olive oil
½ cup vegetable oil
1 t. salt
1 t. white pepper
1 T. chopped parsley
1 T. Miss Anna's Hot Sauce

To prepare the artichokes:

Snip off the pointed end of each leaf with kitchen shears. Cut artichoke in half and clean out the center. Baste with coating of olive oil and place on grill. Grill until leaves appear easy to pull off.

Aioli:
In a food processor combine egg yolks, lemon juice and zest. Turn on food processor and stream in oil until the mixture reaches the consistency of mayonnaise. Add Miss Anna's Hot Sauce, parsley, salt and pepper. Mix and chill.

Serve artichoke with aioli dipping sauce.

Miss Anna's Mango Sauce

1 large mango (diced)
¼ cup honey
1 lime (juiced)
2 T. rice wine vinegar
¼ cup white wine
1 T. chopped mint
2 T. Miss Anna's Hot Sauce

In saucepan combine all ingredients except mint. Simmer over medium heat until mangos have softened. Use hand blender or food processor to beat until smooth. Add chopped mint and chill.

Miss Anna's Sweet Honey Glaze

2 cups honey
1 T. lime juice
2 T. diced red bell pepper
2 T. diced green bell pepper
1 T. diced shallots
1 T. chopped parsley
2 T. Miss Anna's Hot Sauce

In a saucepan sweat the shallots and peppers until soft. Add remaining ingredients and heat to combine flavors. Use as alternative to buffalo sauce with chicken or to glaze grilled shrimp.

back to top