Rhodes Restaurant Menu Grenada, West Indies.

Rhodes Restaurant

Sample Menu

All prices include 10% service & 15% VAT
EC$ prices are approximate
Jan 2012

Gary Rhodes Starters
	US$	EC$
Soup*   Chilled gazpacho soup with fresh melon	13.00	34.85
Prawns Pan-fried tiger prawns with a citrus souscaille	18.00	48.25
Crispy pork fritters With apple, pink grapefruit, celery and walnut salad	17.00	45.55
Beetroot, fig and onion tart* With soft goats’ cheese and red wine, port syrup	16.00	42.90
Salmon Warm buttered escalope with a sweet and sour lime and vanilla, fennel, watermelon and paw-paw salad	18.00	48.25
Shrimp The Calabash classic shrimp and callaloo tart	18.00	48.25
Butternut squash risotto* With toasted almonds, spring onions and fresh herb vinaigrette. Served as a main course with grilled shrimps	18.00 29.00	48.25 77.80
*Vegetarian dishes

Gary Rhodes Main Courses
	US$	EC$
Buttered Dorado With a shrimp, ginger butter sauce and passion fruit and pineapple vinaigrette	35.00	93.80
Grilled snapper fillet With a lobster, christophene and orange bouillabaisse	38.00	101.85
Fillet of beef On a roast potato cake with sautéed mushrooms and a wholegrain mustard cream sauce	49.00	131.35
Roast loin of lamb  On a sweet vegetable ratatouille tart with mint hollandaise and roast gravy	48.00	128.65
Surf and turf pork Roast pork fillet medallions with seared tiger prawns and sweet pea puree	40.00	107.20
Chicken Pan fried chicken supreme with tomato, thyme and melting Swiss cheese	31.00	83.10
All main courses include vegetables or salad of the day

Chef's Desserts
	US$	EC$
Chocolate banana pudding With chocolate ice cream	15.00	40.20
Bailey’s crème brulee  A Calabash favourite	15.00	40.20
Fresh fruit plate Served with sour-sop ice cream and passion fruit syrup	13.00	34.85
Ice cream and sorbets A selection of local flavours	10.00	26.80
Selection of cheese With biscuits and celery	12.00	32.20
Ice Cream Cocktails
Vanilla ice cream with Grenadian rum and nutmeg	11.00	29.50
Nutmeg ice cream with De La Grenade liqueur	11.00	29.50
Grenada Chocolate ice cream with Kahlua	11.00	29.50
Banana ice cream with Baileys & whiskey	11.00	29.50
Guinness ice cream with Irish Whiskey	11.00	29.50
Selection of tea	3.00	8.05
Filtered coffee	5.00	13.40
Espresso	6.00	16.10
Cappuccino	7.00	18.75
Double espresso	8.00	21.15

Chef's Daily Specials
Monday 9th Jan 2012
Starters
	US$	EC$
Soup  Cream of celery with garlic crouton	10.00	26.80
Caliste crab back Served with mixed salad and Calabash dressing	15.00	40.20
Salad Minted cucumber and pawpaw	12.00	32.20
Main Course
King fish Grilled and served with sesame buttered cabbage and lemon butter sauce	30.00	80.40
Chicken Honey roast breast with braised butterbeans, tomatoes and bacon	31.00	83.10
Lobster Warm Lobster with French fries and lemon garlic mayonnaise	48.00	128.65
Roast vegetables* With calalloo topped with parmesan cheese	29.00	77.80

All dishes may contain nuts or nut products
Please inform a member of staff if you have food allergies
Children’s menu and Vegetarian’s dishes available

Cloud 9 Menu Grenada, West Indies.

Grill Menu & Opening Hours

Cloud 9 Bar & Grill is opened 7 days a week, from 4 PM - 12 AM. Telephone 409-9099.

We are available to do daytime events on Saturdays and Sundays and the pool is available for use as well.

The pool can be used up to 10 PM daily.

Grill Menu
  All of our menu items are made from fresh ingredients - our bread, wraps, beef patties, chicken burgers and portions are all made in house by hand. We don't charge service charge, but our boss is a cheap bastard, so tips are appreciated.

1/2 POUND BEEF BURGERS - Made with the premium grade A ground beef
   

• All Beef - $18.00 ECD

• Beef and Bacon - 22.00 ECD *ground beef topped with grilled bacon strips

GRILLED QUESADILLAS - our salsa is made in house and is always fresh. 
  *Quesadillas come with sour cream 

• Cheese only - $15.00 ECD

• Chicken - $20.00 ECD

GRILLED WRAPS

• Vegetarian - $15.00 ECD *made with seasoned chit peas and veggies 
• Italian Sausage - $15.00 ECD

• Chicken - $20.00 ECD

ITALIAN SAUSAGE BURGER  - $15.00 ECD
*Grilled italian sausage on fresh bread

STEAK BURGER  - $25.00 ECD
*A whole cut of rib eye steak on fresh bread with a balsamic and onion cream sauce

EGG & BACON SANDWICH (CUTTER) - $10.00 ECD
*A cutter is a light snack just to offset the booze

PORTION OF FRIES - $10.00 ECD
EXTRAS
Add Bacon - $5.00EC
Extra Cheese - $2.00EC
Add Egg - $3.00EC
Add Pineapple - $2.00EC

Shawarma King Menu

Bacon and Salmon Ramen...A Rainy Day Kind of Dinner

It was a nice and rainy night when I made this and I absolutely love eating/drinking all sorts of warm goodness on these type of nights.  I decided to make a salmon type ramen with a tomato soup base.  I always love pairing my seafood with some type of salted meat and that's where bacon comes into play and eggs are mandatory for every single ramen soup that I have and ever will make. 

Brian's Portion

My Portion. I love my noodles undercooked with just a little soup =)

2 servings; ~30min
Ingredients:

2-3 strips bacon

3 cloves garlic minced

1 medium onion diced

1/2'' slice ginger peeled and grated (you can use a cheese grater) ~1/2 tbsp

1 small carrot shredded 

2 medium ripe tomatoes diced

4 1/2 cups water, vegetable stock, or chicken stock

a little under 1/2 tsp salt

1 tbsp fish sauce

1/2 tbsp soy sauce

big pinch sugar

4 stalks Patchoi chopped or 2 handfuls spinach

2 salmon fillets dusted with garlic powder, salt, pepper, and cajun seasoning (optional: cayenne pepper for heat)

oil for frying

roasted sesame seed 

sesame oil

eggs as needed for steaming (you can save yourself the trouble and just toss the eggs in the pot of hot soup the same time you toss your noodles in.  steamed eggs are just so cute and I love knowing that there's no chance of my yolk popping.

2 ramen noodles without packets of seasoning

Directions 

1. dice bacon and cook under medium low heat in a pot.

2. add garlic, ginger, onions and cook until onions are translucent ~4min. stir frequently to prevent burning. adjust heat accordingly.

3. add tomato and carrot. cook until tomatoes turn into a puree ~ 4min

4. add water or stock, salt, fish sauce, soy sauce, sugar and bring to a boil. ~5min high heat.

5. turn heat down to low, add patchoi, and lime juice while you steam eggs and fry salmon

6. In a pot fill water below steaming basket (you can find one at Hubbards at Foodfair 12EC). bring water up to boil and after lower to a gentle boil.  grease custard cups with butter or oil and add egg. Steam for ~5-10min.  well done- middle will not move at all. medium- middle will barely move. runny- middle will move a lot.

7. in a heated non stick pan, add oil. add salmon and don't flip until bottom side has browned (~3min). flip and cook for ~2min longer. you can shake the pan when initially placing fillet in pan to prevent it from sticking.  Salmon will continue cooking after you take it away from pan. Be careful not to overcook or else it will toughen up.

8. Add raw noodles into pot of soup and take out one min. earlier before it is fully cooked.  noodles will continue to cook when plated.

9. add soup into noodles and place salmon and steamed eggs on top.  top with sesame seeds and a drizzle of sesame oil.  Enjoy!

adult lunchables with mozarella fresca and cran-turkey pin-wheels

If you grew up in America, chances are, you know about string cheese.  You know... that long log of cheese that's usually individually wrapped in plastic...the snack that your mom packed in your lunch box almost everyday... the one you tried making the skinniest strings of cheese out of.

I absolutely love everything about string cheese and when I found out about the adult version of it, Mozarella Fresca, I was overwhelmed with joy.  It's so fresh, soft, moist, and makes me and my inner child smile all day long.  You can eat it fresh or use it on pizza.  Here one of many ways I love using this cheese.

*Eat within 3 days after opening it

Ingredients:
smoked or honey turkey breast deli slices
sliced Mozarella Fresca (sold in the shape of a ball, wrapped in plastic)
dried cranberries
red ripe tomato slices
grapes
black pepper
extra virgin olive oil
your favorite crackers

serve with your favorite fruit

Directions
1. take 2 turkey slices and lay out a thin line of dried cranberries at one end.  roll tightly and slice across.
2. assemble. cracker, cheese, tomato, cran-turkey pinwheel, olive oil, and black pepper

Cajun Tilapia (fish) Served with Smooth Garlic Mashed Potatoes and Grilled Lime Tomatoes

I grew up with Tilapia and Tilapia is one of the easiest, tastiest kind of fishes out there.  It can turn out very tender and it's not too fishy at all.  You can find them in the freezer section at IGA.  They're individually wrapped so there's no worries about cooking all fillets at the same time.  Since they're vacuum sealed, you can toss them into a big bowl of water to thaw them out.  It's practically hard to screw up because it's not a sensitive kind of fish that will toughen up on you from too much heat.  I wanted something to pair with my garlic mashed potatoes so I decided to make my fish cajun style.  I wanted some tang and moisture to my dish so I decided to add in some grilled lime tomatoes.  I love this dish very much and will definitely make it again in the near future.  

~30min

Ingredients:
Mashed Garlic Potatoes (~4 servings)

3 small potatoes (~1.3 lbs) peeled and halved lengthwise
3 strings chives chopped
2 large garlic cloves minced or garlic powder to taste
2 tbsp butter or extra virgin olive oil
4 strips crispy bacon
salt and pepper to taste (note: when adding salt keep in mind that your bacon has salt as well)
5 heaping tbsp. sour cream
shredded cheddar cheese for topping

3 tilapia fillets (3 servings)
salt/pepper
garlic powder
cajun seasoning
cayenne pepper for heat
flour for dredging

1 large ripe tomato
2 tbsp lime juice

Directions

1.  Place Potatoes in a pot. Fill with water so that potatoes are completely submerged. add in a big pinch of salt and bring up to a boil.  Once boiling, turn heat down to lowest setting (the water should be at a gentle boil). Boil for ~20-25min or until a fork goes right through without any trouble.  Turn potatoes over once in between cooking process.  Do not stir them around as the potato will break into smaller pieces.

2. Meanwhile, take a  non stick pan and cook bacon to liking.  Move to a paper towel to drain excess oil and reserve pan oil for later (scoop one tbsp oil out to keep fat content down).

3. dust a light layer of salt, pepper, garlic powder, cajun seasoning, and cayenne pepper across one side of each fillet (be careful not to over salt, cajun seasoning has salt as well).  Pat spices down with the back of a spoon or your fingers and dredge both sides in a bowl of flour.  don't shake excess flour off.

4. Heat bacon fat under medium high heat. once heated, add all three fillets. don't flip until browned on bottom. ~ 3min.  once browned, flip and cook for another 2min or so.

5. move to a bowl and cover.  

6. in the same pan, drizzle a little oil in and add tomatoes and lime juice.  cook ~4 min or until tomatoes have wilted a bit.  Cooking tomatoes this way will allow for them to develop a nice sweet flavor. no salt or pepper necessary.

7.  strain potatoes and move to the side.  In the same potato pot, add butter, garlic, and chives. stir frequently under low heat for ~3min or until rawness has been cooked out of garlic.  be careful not to burn garlic as it will turn bitter.

8. add potatoes in and mash with a potato masher thoroughly.  Add salt, pepper, sour cream.  Top with crumbled bacon and cheddar cheese.  If you want a smoother potato, either add more butter or sour cream.

9. Serve potatoes, fish, and tomatoes together.  Enjoy!

yay for steamed cheesecake... for all of you non-oven, cheesecake lovers hahaha

I was so excited to eat my cheesecake that I didn't take the time to take a nice picture. Haahah.  This was my first picture of the finished product. 

I found myself left with 2 oz. of cream cheese and thought, hmmm, what can I do with it before it goes to waste. First thing that came to mind was yes, Cheesecake!  Since 2oz would probably get overcooked by even the lowest temperature in my oven, I thought, hey, why not steam it.  

I scoured my cabinets and found one of my favorite cookies, Ginger Nuts, and thought that it would make a perfect crust.  At the end, it really did and from now on, I will be using this cookie for any pie recipes that I make in the future.  

I used white chocolate chips and an egg to help make the cheesecake firm and vanilla yoghurt for extra vanilla flavor and also to give it that "NY" kind of texture (usually New York cheesecake is made with sour cream, but I didn't have any at the time).

Baking cheesecake in the oven can either turn out a success or a complete failure, and rarely anything in between.  With steaming, this is not the case.  Even if you were to over cook it a bit, it still comes out nice.  

I won't be buying cheesecake anytime soon from outside hahaha. Enjoy!

2 servings; ~30min

Ingredients:

2 oz cream cheese (it's okay if you add in a bit more)

2 heaping tbsp vanilla yoghurt

1/2 tsp white sugar

1 egg

3/4 tsp vanilla extract or essence

2 heaping tbsp white chocolate chips melted (you can do this over a water bath or in a microwave on low)

optional: splash of lemon or lime juice and/or zest.

2 ginger nut cookies

butter for greasing custard cup

Directions

1. Mix cream cheese and sugar until smooth.  Add yoghurt, egg, and vanilla extract.

2. Melt white chocolate in microwave on low (constantly check to prevent burning).  whisk  fast in circles to create a smooth consistency.  quickly mix in yoghurt egg mixture. 

3. Generously grease custard cup with butter.  Either place cookie on bottom, or top of batter.

4. Cover with a piece of foil just small enough to cover the top (too long of a piece will catch steam and can make your cheesecake watery.  Take your funger and crease the edges down to prevent any steam from getting in.  

5. Take a pot (with lid), fill it with water so that the water reaches 1 inch beneath the steaming basket. steam under the lowest flame for ~15-25min (depending on the strength of your stove).  The water should be at a rolling boil.  If this is your first time making this recipe, I suggest checking up on the cheesecake a couple of times to make sure that it's ok. 

6. The cheesecake is ready when the middle just barely jiggles (a jello kind of jiggle is too much).  Refrigerate until completely cool ( I found that the longer your refrigerate it, the better it texture and taste it has. I cooled mine for 8 hours).

*You can buy custard cups at creative do it your best or foodfair.

*You can buy a steaming basket at Hubbards (Foodfair) for 12EC.

****UPDATE:  Don't have a pot nor a steamer?  That's fine because you can easily make one of your own.
Take a long piece of foil.  Fold it length wise, up, making about 1/2''-1'' strip.  Shape the strip into a circle, according to the size of your custard cup.  Tuck an end into the circle to close it tight.  The base of your custard cup should be able to lay on your mold without touching the bottom of the pan/pot.  TADA!