New York Bagel, Grenada- Menu

-Cuisines:  American,- Bagels, Hamburgers, Pizza, Soups, Sandwiches, Kosher 
-Location: Wall Street, St. George's 00000, Grenada. SGU Student Center. SGU behind SD5.
-Hours: On Wall Street and Truck- M-Th 7am-8pm; F 7am-5pm; Sa closed; Su 9am-8pm. 
Student Center- Su-Fr 24 hrs; Fr Close 5:30pm; Sa Open 7pm
-Phone: (473)-442-2435
-Price Range $
-Website: www.nybagels.net
-Reviews

*Click Pictures to Enlarge

Creamy Burger Fajita Spaghetti

I was thinking about making Fajitas-a traditional Mexican dish composed of any type of meat grilled with bell peppers and onions that's typically served with tortillas- but I didn't have any tortillas on hand so I decided to use spaghetti noodles instead.

If you've eaten pasta before you would've probably figured out that with every pasta dish comes some type of sauce.  Mexican Fajitas normally doesn't come with sauce.  Instead, it's topped off with a little lime juice, sour cream, and a splash of hot sauce.  With these ingredients in mind, I decided to make my own creamy sauce with ingredients I had on hand- Cream cheese, white balsamic vinegar, and eggs.  This combination probably doesn't sound so great together but I can assure you that they mix in well.  The balsamic vinegar is reduced into a nice sweet sauce and leaves behind a little acidity the help balance off the other flavors and the cream cheese and eggs bind everything together nicely.

The "burger" part of this recipe comes from the addition of ketchup.  Ground beef and ketchup?  That screams out burger so I decided to add it in as part of this dish's title.  I had so much fun making this dish and even more fun eating it.  It's such a great dinner to eat in front of a movie.  Enjoy!

Ingredients:
1 tbsp oil
2 cloves garlic minced (~1tsp)
1 medium onion diced
1 medium potato cubed 1/4'' 
1 medium bell pepper sliced
a little under 1/4 cup white balsamic vinegar or white wine (Foodfair for balsamic, IGA or CKs for wine)
1tbsp butter
1lb ground beef
3/4 tsp salt
1/4 tsp black pepper
2 tsp paprika
2 tsp dried parsley flakes
3tbsp ketchup
1 tsp brown or white sugar


Topping
2 eggs beaten
cheddar cheese
cream cheese
dash a cayenne pepper or red pepper flakes for heat

1 pack of Spaghetti Noodles (400g or 14.1oz)

Directions
1.  Heat up pan medium high heat.  Add oil.  Add garlic and onion. Cook until translucent.
2. Add potatoes. Lightly salt and pepper.  stir to coat. cook for ~4 min.
3.  Add bell pepper amd stir fry for ~1min.  Push all ingredients to one side of pan.
4. Add balsamic vinegar on bare side of pan. Bring up to boil ~1min or until it reduces into 1/2. Add butter and stir to incorporate. Mix into vegetables.  Push to one side of pan. (turn heat down to low while you prepare spaghetti noodles)
5. Heat a pot of salted boiling water. Cook spaghetti al dente (slightly undercooked).
5.  turn heat back up to medium high. Add beef on bare side of pan in a flat layer.  Add salt, pepper, paprika, parsley on top.  Stir to incorporate and cook ~6min or until beef is cooked.
6. As soon as beef is cooked, mix in with veggies.  Add ketchup and sugar. cook for another 2min. with cover on.
7.  Place both spaghetti and noodles in separate bowls. I only mixed what I was going to eat, saving the rest for later.  Take desired amount of noodles and desired amount of beef mixture and add to pan. medium high heat. mix well. turn heat to low and add on top 2 beaten eggs, cheddar cheese, and cream cheese (for about 2 cups of noodles, I added 2 eggs). as soon as everything is mixed well together, turn heat off. Enjoy!

Soursop (guanábana (Spanish), graviola (Portuguese), Brazilian pawpaw, guyabano, corossolier, guanavana, toge-banreisi, durian benggala, nangka blanda, nangka londa) Sirsak (Indian)

not yet ripe

Soursop is an evergreen tree native to Central America, the Caribbean, and Northern South America.  It is adapted to areas of high humidity and is threatened in cold temperatures.  The flavor of the soursop has been described as a combination of strawberry and pineapple with sour citrus flavor notes contrasting with an underlying creamy flavor reminiscent of coconut or banana (Wikipedia).  It is commonly eaten as is, chilled and is used to make juices, ice cream bars, smoothies, and other desserts.

When unripe, the skin is firm and looks almost impossible to get through, but don't be discouraged by the deep green leather looking skin because cutting through (ripe or unripe) the fruit is like cutting through a watermelon-easy and fun.  You wouldn't cut through it unripe to begin with but I state so just to give you an idea of how easy it is.

When ripe, its skin is yellowish-greenish, soft to the touch, and very fragrant.  I'm so glad to find a fruit that tastes as good as it smells.

The more ripe it gets, the looser its fibers will get, the more pulp you will feel with your mouth.  When eaten the moment it ripens, it will be easier to chew through.  If you're not a fan of the pulp, you can mash it with a fork until the juice separates or you can chew it up with your mouth instead and extract the juices.  Better yet, you can grind it up into a smoothie (MmmM).

Soursop is prepared the same way as a watermelon with both skin and seeds discarded. First cut it in half lengthwise, then cut smiley slices, and lastly cut the skin off while trying to retain as much white pulp as you can.  Tip: It can be very messy depending on its ripeness so stand by with a big plastic bag for disposal of the skin and a kitchen towel for all residual juices left behind. 

ripe soursop

Links to Soursop recipes:
soursop smoothie
soursop ice cream
soursop cheesecake
soursop punch

Eye Love SGU

Creamy Garlic Chive Butter Spread

It's not hard to taste the fact that butter is perfect in almost everything ahhaha.

Today, I decided to make a spread that would go great with soft bread rolls (along with some sort of pasta dish).  Before the idea came about, I was reminiscing about the days when I'd visit Boudin and request 6 extra pats of butter to go with whatever I ordered (usually Clam Chowder in a sourdough bread bowl MMMmmmmMMm).  Of course I didn't consume all pats of butter at one time (though I came close one time) I always left happy knowing that my stash in my refrigerator back at home would get bigger.  If I could describe Boudin in two words, well, maybe three, it would be Sourdough Bread and Butter. In light of my fond memories, here's a delicious butter spread recipe that will more than likely leave you and your stomach smiling. 

This creamy spread is delicious on top of toasted bread rolls, cutlets, fried foods, hamburgers, chicken burgers, and can be made as a base for pastas. Stay tuned for a pasta recipe that I recently made using this spread.

Ingredients:
3 tbsp butter (I use land o lakes light, salted)
1 garlic clove minced finely
~1/3 cup chopped chives
1 tsp dried parsley
1/8 tsp black pepper
1/4 tsp cajun seasoning
If using unsalted butter add 1/2 tsp salt.  If not, no need to add salt.
1 tbsp cream cheese
6 tbsp evaporated milk

Directions
1. Melt butter in sauce pan for fry pan Medium high heat.
2. add butter, chives, parsley, pepper, salt, pepper, and cajun seasoning as soon as butter is melted. Turn heat down to medium low heat to prevent burning garlic, creating a bitter taste.
3. Stir frequently for ~5 min or until mixture starts bubbling.
4.  Add cream cheese and evaporated milk.  Stir in with other ingredients.  Once uniformed, cook for another min or so.  Turn off heat and immediately transfer into a container and cover.

Rick's Cafe- Great Pizza, Homemade Ice Cream, and More

Business Information
delivery available; T-Su 6pm-9pm. Minimum order of 40EC for delivery.
-Cuisines: American-burgers, fries, ice cream, pizza, BBQ, sandwiches, beer
-Location: In Grand Anse Shopping Centre.
-Hours: M closed; Tu-Sa 11am to 10pm; Su 4-9:30pm
-Phone: (473) 444-4597
-Price Range: $-$$
-Menu
 
How to Order
1. Place order with person behind register (where menu boards are located)
2. Obtain your ticket if ordering pizza/ receipt for anything else.
3. If you ordered a pizza, pick up across of register. Don't forget to show your ticket. If you ordered ice cream, show lady in back of ice cream station your receipt and tell her what flavor you'd like.

Order Here First

If you live in Grenada, you'll know that most businesses close early (5-7pm).  Of the very few (literally) that close late, fortunately, is the notorious Rick's Cafe.  This late night cafe is known for their home made rich ice cream that comes in a wide array of flavors, both traditional and tropical.  They're also known for their pizza.

  I have a friend that's been living here for almost 2 years and she's gotten a taste of just about everything in Grenada.  Of all the places she has eaten at, Rick's has landed as her favorite when it comes to pizza and ice cream.

Personally, I also love their pizza and ice cream, but I have nothing to compare both of them to since I haven't had the chance yet to expose myself to other restaurants.  I ordered the "Presidential Pizza," 2nd to the largest available (sorry, I forgot the diameter), choose any 6 toppings, $58EC.  It's a thin crust pizza, packed with toppings, and coated with tomato sauce that's a little sweeter than your usual pizza sauce in America.  I highly recommend their pizza.

Their ice cream is on the creamy side, rich in texture with a nice balance of sugar.  So far, I've had their Nutmeg ice cream. It's so delicious, a must try.

Pick Up Pizza Here

Some of their flavors include:
-soursop
-nutmeg
-strawberry cheesecake
-chocolate ripple
-strawberry
-chocolate
-vanilla
-coconut
-Rum Raisin
-Peach Melba
-Pistachio 
-Power
-After Eight
-Guava
-Strawberry Ripple
-Cherry Vanilla

Rick's a great place for food, dessert, and hanging out with your friends. There's also plenty of little shops nearby to peruse.  A grocery store (Foodfair) is right next door too if you need to go Grocery shopping.  Don't forget to check out the Koi fishes located in a man made pond right in front of Rick's. They're so beautiful and you can feed them too!

Getting there:
From SGU bus terminal, Take the Mont Tout Bus (C). Stop in front of Grand Anse Shopping center across street from Scotia Bank (past round houses). Or you can take local bus #1 St. George's. It also stops at the same place. 


***Update:  
Rick's pizza has landed as my 3rd favorite pizza place next to Prickly Bay (#1) and La Boulangerie (#2).  But it's the greatest bang for your buck!!! I also just had their burger and it was a lot better than Grill Master's burger located in Spiceland Mall, but Umbrella's has the best burger by far in my eyes.  Their onion rings are to die for and their sorbets are so light, cheap, refreshing, and so darn cute.  I tried grape, coconut pineapple, golden apple, and punch.  Their flavors vary from day to day.  My all time favorite is Coconut Pineapple.    

No Yeast, No Bake, Stove Top Pizza Made From Scratch- Caramelized Onions and Salami

Stove Top Pizza?  Yes, stove top pizza hahaha.  Such a far fetched idea huh, but often times, far fetched ideas often churn out surprises.

I thought to myself, what are the most important factors that makes a pizza a pizza?  After reflecting back on my alternate pizza recipes (made with other starches such as sliced bread and baguettes), I've decided that an actual dough recipe, crispness of crust, and a melted baked cheese texture were the determining factors in making anything worthy of being called a pizza.  

Cheese and Salami

Surprisingly, after a lot of experimenting in my kitchen, I was able to churn out something that was worthy (in my eyes) of being called a pizza. I love this pizza so much that it will take some convincing to get me back to ordering delivery pizza.

This pizza recipe is for those who love their pizza crust and cheese thin and crispy.  O, another gauge for determining if this recipe is for you, is, do you like cheese-its?  If so, this recipe is for you.

You know how on some delivery pizzas, some cheese spills out to the edges of the pan... and gets baked and turns into crispy goodness, in other words, cheese-its? Imagine loads of it on a pizza.  This pizza is that kind of pizza.

You can definitely tweak this recipe to your liking.  Have fun with it. The possibilities are endless.  

First Attempt. Caramelized Onions and Cheese-  The pizza sauce on this one was grilled along with other ingredients. Messy deed but fun!

~7 Mini Pizzas; 25-35min

Ingredients:

Dough

2 cups sifted flour (I bought pre-sifted flour, Purity Brand with pig on front of cover)

1/2 tsp salt

1 tsp white sugar

1 tsp baking powder

2 small eggs

1 1/2 cup water

1 tbsp vegetable oil

Sauce

4 cloves garlic minced finely

1 tbsp oil

1 Jar Spaghetti Sauce (I used Magic Time Mamma Mia Traditional)

1 tsp white sugar

1 tsp dried parsley 

1 tsp dried basil

1/4 tsp black pepper

2 tbsp tomato paste

Toppings

2 small onions caramelized (good for 3 pizzas)

salami

sharp cheddar cheese
sprinkle ground black pepepr

(Fresh Basil would've been great but I didn't have any)

Directions

1.  Prepare dough. In a bowl, mix flour, salt, sugar, baking powder.  Make a well in the middle for wet ingredients.

2.  In the well add eggs, water, and vegetable oil. stir to incorporate. Try not to over mix. Let set momentarily while you prepare sauce.

3.  Prepare sauce. In a pot heat up oil.  Medium low heat. You don't want garlic to burn as it will become bitter. Stir garlic constantly for ~2 min to cook out raw taste.

4.  Add spaghetti sauce, sugar, parsley, basil, pepper, and tomato paste. Mix well.

5. Simmer sauce for about10-15min allowing for it to thicken and develop in flavor.  You may want to cover it as it may splash out.  After cooked, set aside and bring to room temp.

6. Cook dough. In a non stick pan (essential to caramelize cheese), heat medium high heat. When heated, add about 1/3 cup batter at a time (if you have a standard sized pan. try keeping batter from touching sides. this will trap moisture, not allowing dough to get crispy). as you're pouring hold pan up tilting in a circular motion to create a circle (as flat as you can get it).

7. Let cook for about 5-7 min on one side on medium low heat until bottom browns. Once browned, flip and cook other side the same way.  

8.  Add toppings adding cheese last (exclude tomato sauce for a crisp crust). Flip and pat down with spatula. let cook 2 min allowing for cheese to turn into a cheese-it texture.  Start scraping all around pizza towards center of pizza to get cheese to lift off from pan.  Once free, press down on pizza moving it in a circular motion.  Take a look under to see if cheese has hardened.  

9. Transfer to a cooling rack, add room temp. pizza sauce, and serve immediately.  If you want to preserve the crisp texture of the cheese, you can dip your pizza in the sauce as you go instead of putting sauce on all at once.

*tip: try not to overload toppings.  the moisture needs to be kept to a minimum in order for cheese to caramelize.  you can add them after. 

*no need to add extra oil. salami and cheese have plenty of natural oils

*you don't have to cook all pizzas at once. you can refrigerate dough in a sealed container

*the dough should be thin enough to spread out by tilting pan