SO Ending Social Dodgy Dock

5.6.2012

True Blue Bay Resort. Grenada, West Indies.

Photo by Grace :) Gracias Mi Amiga!

Photo Credit: Grace

Categorized under "My Photo Journal"

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