Dodgy Dock Restaurant & Bar

Dodgy Dock Cooking Session - Caribbean Salt Fish Souse & Bakes

2011-05-14T10:17:00.000-07:00

There are certain meals that all Caribbean people love and all can identify with it. One of them is Salt Fish Souse & Bakes. This is one of the things that has stayed in our culture, lived the test of generation gap. The reason for its success is the ease of preparation, lovely taste and goes perfect for a traditional Caribbean breakfast. Try it someday and in guarantee that you will love it.

FRIED BAKES
4 Cups Flour
4 tsp baking powder
2 tbsp light olive oil
1 ½ tsp salt mixed in 1 cup warm water

Vegetable oil to fry
Sift flour; add baking powder and olive oil, mix. Add enough water for
making soft dough. Knead for 5 minutes. Leave to rest for 15 minutes or
more. Cut in rounds 6’ in diameter and ¼” think. Fry in hot vegetable oil,
turn once and fry until golden brown. Drain on a paper towel.

Salt fish Souse

Salt fish Souse is made with salt fish, lettuce, onions, hard boiled eggs,
green hot peppers, and lots of olive oil.

Salt fish Souse Recipe Ingredients:

1 Ib. salted dried cod / salt fish
1 clove garlic, finely crushed
14 fresh green hot pepper
½ teaspoon salt (optional)
1 onion, grated
1 medium tomato
1 tablespoon vinegar
6 lettuce leaves
2 tablespoons olive oil / coconut oil
2 hard-boiled egg

Soak cod in cold water for several hours, preferably overnight.
Then drain well and dry with clean towel.

Soak cod in cold water for several hours, preferably overnight.
Then drain well and dry with clean towel.

Discard skin, bones and shred into fairly small pieces with fingers. Set
aside.

Then combine crushed garlic with olive oil in a bowl, mixing well and add
vinegar, salt (if necessary), pepper and grated onion mixing well.

Add cod, mixing well. Allow to stand for about 30 minutes.

Serve on platter in the centre of circle of tomato slices and lettuce
leaves, garnished on top with slices of egg.

Cooking Session with Esther & Omega (April 14th)

2011-04-20T10:54:00.000-07:00

If you really want to taste the spice of Grenada, there is no other place to experience this than at the Dodgy Dock Restaurant Cooking Session. Every Thurday afternoon at 3 pm. The dish prepared last Thursday was Pan Seared Mahi Mahi with Sweet 'n Sour Passion Fruit Sauce & Cucumber Sambal. The taste was just unique. The subtle tangy taste of the Vegetables combined with the sweet of the passion fruit was tantalizing.

SAUCE
1/2 c passion fruit concentrate or nectar
1/2 c water
1/2 c sugar
1/2 c vinegar, white distilled
1/2 tsp sesame seed oil
1 tbsp water
1 tbsp cornstarch

Mix concentrate, water, sugar, vinegar and oil in sauce pan, bring to boil
Mix tbsp water and cornstarch
Add to sauce pan, stir 1 minute nd remove from heat
Should coat back of spoon

SAMBAL
1 c thin slice seeded cucumber
1 tsp salt
1/4 c diced bell pepper
2 pce lemongrass smashed
1/2 tsp lime zest peel
4 sprig cilantro chopped
juice 1/2 lemon
2 tbsp olive oil
1 tbsp fish sauce
1 tbsp tamarind paste OR 2 tbsp tamarind nectar
1/2 tsp chili sauce, Asian

Mix cucumber and salt, let stand minimum 4 hours
Rinse and drain well
Add balance of ingredients, let blend 2 hours
Remove lemongrass and lime rind before serving

FISH
8 filets, 8 oz each
olive oil, salt and pepper
Season fish, sear to finish
Pool sauce, plate fish and top with sambal

Cooking Session with Uncle Ben

2011-03-24T13:23:00.000-07:00

Today Our Executive Chef Mr. Ben Goldberg will be cooking one of special recipes he created. It is his special Stuff Pork Loin with plantain, chorizo & herbs and calypso black bean sauce. This cooking session was the test to see if this meal deserve entry to our dinner menu.

So far it has earned it!!! The Guest as well as the staff enjoyed it. It was very delicious. It was heart warming to see Guest faces lighted up as they chew away. All you see it thumbs up and heads nodding in agreement.

STUFFED PORK LOIN with plantain, chorizo & herbs and calypso black bean sauce
PORK

4 to 5 lb boneless pork loin (use can use pork tenderloin)
juice of 4 oranges and 1 lime
2 clove crushed garlic
2 tbsp soy sauce
1/2 c pineapple juice

Trim pork, slice length ways to open and escallop
Place in open in bowl, and add rest of ingredients, mixing well
Cover and let marinate overnight, or at least 8 hours

STUFFING

2 chorizo (about 1lb) sausage (can substitute andouille sausage)
2 ripe plantain fine chopped
1/2 c sliced scallion
bread crumbs
chicken stock

Saute sausage in pan in little olive oil 2 minutes
Add plantain and sauté 2 minutes more
Add scallions and mix well 2 more minutes
Add bread crumbs and stock for form stuffing, let cool

SAUCE
1 tsp olive oil
2 cups cooked, drained and rinsed black beans
1 each red and yellow bell pepper diced
1/2 c sliced green onions
1 clove garlic minced

hot sauce to taste
1 tsp Worcestershire sauce

sugar to level heat
Saute peppers in oil couple minutes
Add scallions and mix well
Add black beans and mix well
Add stock and seasonings
Mash about 1/3 of the black beans
Add stock as needed to sauce consistency, season as needed

ASSEMBLY

2 tbsp olive oil
2 tbsp melted butter

Remove pork, drain and tamp dry
Layout pork and trim or escallop as needed
Place some stuffing along one edge, roll up and tie
Heat oil and quickly brown.
Remove and untie, brush with butter
Slice on angle per order, fan on pizza pan and bake @ 350 4 to 5 minutes to
tatse
Plate, top with sauce

By Ben Goldberg

Esther and Omega Cooking Session (March 10th) Dodgy Dock Grenada

2011-03-10T13:01:00.000-08:00

Every Thursday at Dodgy Dock Restaurant and Bar, a cooking session is held for True Blue Bay Resort Guests. This week our cooks were Esther and Omega. They make a wonderful team at conducting the session. Our Guests are always smiling and laughing as they prepare the meal.

On this weeks menu for cooking class were Grenville Chicken with Creole plantain hash. This meal was created by our Executive Chef Mr. Ben Goldberg. He have being working with us for some months and he has brought a wealth of experiences and recipes.

We hope that you try this recipe and hope you enjoy!!!

Grenville Chicken w/ Creole plantain hash

Ingredients
2 tbsp soy sauce
Pinch of salt
1/2 tsp fresh thyme fine chopped
1/4 tsp ground ginger
1/4 tsp cayenne
pinch ground allspice
3 lb boneless chicken breast, trimmed & thin sliced
1 tbsp olive oil

Preparation;
Combine soy sauce, salt, thyme, ginger & allspice
Season chicken with mixture coating well
Heat oil in pan over medium heat
Add chicken to pan & cook until done, then remove from pan.
USE SAME PAN FOR CEOLE PLANTAIN HASH

CREOLE PLANTAIN HASHedients;
1 tbsp olive oil & 1 tbsp unsalted butter
1 1/2 cup rough chopped onion
1 cup chopped bell pepper
4 large ripe plantain chunked
1/2 tsp each salt & black pepper
1 cup rough chopped seeded tomato
2 clove minced garlic
2 tbsp fine chopped chive
1 tsp Caribbean hot pepper sauce (or to taste)
2 tbsp fine chopped shado benne (cilantro)
1/2 cup dry white wine

Preparation;
Heat oil & butter in pan over medium heat
Add onions, bell pepper & plantain
Season with salt & pepper, sauté for 2 minutes
Add tomato & sauté for 6 minutes more
Add garlic, mix well & cook until plantain is tender
Drizzle with hot pepper sauce & stir well
Sprinkle with shado benne & serve
Increase heat to high & deglaze pan with white wine, scraping pan, reduce by half.
Divide sauce over plantain

By Ben Goldberg

Valentine's Day Local Special - Win a Weekend for Two

2011-02-08T10:02:00.000-08:00

CELEBRATE VALENTINE'S DAY AT DODGY DOCK

This February book your Valentine's Day Dinner or Lunch and have the opportunity to win a WEEKEND FOR TWO in our brand new honeymoon suite valued $3,200 EC.
Reservations: 443-8783
Phone number and email are required to participate. The winner will be announced by email February 15th
Subject to availability

Valentine's Day Dinner Menu

2011-02-08T09:56:00.000-08:00

Young Love
So Happy Together $18
Delightful blend of sweet potato & spicy chorizo sausage in a creamy potage
Just The Way You Are $16
Christophene chowder with a kiss of shado benne

The First Kiss
Crazy Hearts $28
Hearts of palm & tropical fruit atop crisp greens finished
with sweetened Dijon vinaigrette
Sweet Love $28
Spiced Creole crab cakes served with chipotle remoulade sauce
Wild Thing $26
Coconut chicken tempura with dueling batters of herbs and spices

Give Me All Your Lovin
Sea of Love $75
Ménage a trois of shrimp, scallops & mussels in light curry sauce
ringed around creamy risotto
Hot Like We $85
Jerk rack of lamb with gentle touch of a mango sauce
Comin In Hot $70
Pan seared red snapper in pool of passion fruit sauce
topped with exotic cucumber Asian salsa
In Your Arms $95
Bacon wrapped filet mignon with aged Balsamic vinaigrette glazed roast plantain
Tempted To Touch $120-$160
Crab & parmesan crusted local lobster tail with a silky coconut mojo sauce
You’re Still The One $65
Tender roasted chicken breast paired with green bean & onion compote
Lady In Red $50
Pasta Served with Sun dried tomato & herbs infused in a smooth cream sauce
With grilled chicken breast $60
With pan seared shrimp $75

Simply Irresistible
Endless Love $24
Chocolate truffle tart with whisper of Tia Maria topped by Bailey’s Chantilly
Can’t Help Falling In Love $22
Coconut layer cake with key lime curd to make you pucker up
Have I told You Lately $22
Lover’s mango crème brulee topped with sliced mango & with a sizzling finish

Reservations Required 443 8783

Christmas Bazaar at dodgy dock

2010-12-09T15:44:00.000-08:00

FROM 10 AM TO 5 PM SUNDAY 12TH DECEMBER

GRENADA TRADITIONAL LIVE CAROL SINGING AND MUSIC!
OVER 30 LOCAL & INTERNATIONAL VENDORS

GET UNIQUE CHRISTMAS GIFTS FOR THE WHOLE FAMILY!
LOCALLY MADE: CRAFTS, ART, JEWELERY, CLOTHING, PAINTINGS,
CARDS, ACCESESORIES, CANDLES, SOAPS, BAGS, SPICES,
WOOD CARVINGS, BRIC-BRAC, CHRISTMAS DECORATIONS

website
Facebookmail@truebluebay.com
Call Us 443-8782

New Finger tings at dodgy dock

2010-10-12T09:04:00.000-07:00

New finger foods at dodgy dock are:
spring rolls: its a lobster spring with mango mojo
Calamari: it cripsy calamari served with a remoulade

Click here for more pics

Sunset Caribbean Cocktail Recipe

2010-08-26T12:42:00.001-07:00

This island cocktail is perfect for poolside relaxation, a late night party pleaser or first thing you sip on after getting out of bad. What, morning too early for a rum drink? You’re on vacation! Drink up!

The Caribbean Sunset Recipe
Ingredients

Dark rum
Triple sec
Orange Juice

Ice
grenadine
dash of nutmeg
Directions:

Pour ingredients into a glass in the following order. Dark rum, triple sec, OJ, ice, grenadine syrup then sprinkle the dash of nutmeg. Raise glass and toast.

Cooking Session- Creole Seafood

2010-08-17T15:33:00.000-07:00

Click here for the link

New For the Carnival Season

2010-07-30T14:02:00.001-07:00

New for this carnival season "Jab Jab Juice. Its our new cocktail drink. Some of the ingredients includes rum and vodak. It was make surprisingly by our accounts clerks/Wednesday Night DJ Cassius Redhead. It has a nice kick to the taste. So if you at Dodgy Dock for this carnival ask for Jab Jab Juice.

Eddie Bullen Meet and Greet at Dodgy Dock

2010-07-07T12:40:00.001-07:00

Check one of his biggest performances.

For more check out his wedsite.

Grenada Calypso Night - LIVE MUSIC- by Men from the Mainland

2010-07-06T12:34:00.000-07:00

This video is just a taste of Calypso Music by the band Men from the Mainland. Enjoy!!!!

Fathers Day

2010-06-19T11:08:00.001-07:00

All Day: Carib Beer 2 x $5, All rum drinks $8
Live Music 1:30pm to 3:30pm
$65 inclusive of VAT kids 12 and under half price

SOUP
Country Crew Manish Waters
Pumpkin and Ginger Soup

SALADS
Grenadian Bread Fruit Salad
True Blue House Salad

MAINS
Grilled Fish with Tomato and Garlic Sauce
Herb Roasted Stuffed Chicken with Rosemary Sauce
Chef’s Famous Curry Mutton

DESSERTS
Tropical Ice Cream
Or
Grandma’s special Kahlua Tarts
Reservations: 443-8783

Wedding Celebration of Nicole George and David St. Louis

2010-06-16T14:06:00.000-07:00

On Saturday June 12th 2010 Nicole George and David St.Louis were happily married. The reception celebration was at Dodgy Dock, True Blue Bay Resort Grenada.

From True Blue Bay Resort Grenada and Dodgy Dock congratulations to the couple.

True Blue Bay TAMCC Intern Fairwell Award Ceremony

2010-06-16T09:58:00.000-07:00

True Blue Bay Resort is proud to be a part of TA Marryshow’s Community College Internship program. Every year we accommodate about 10 students in the field of hospitality to be trained into various departments, such as: housekeeping, front desk, kitchen and restaurant with the possibility of hiring them as full time ...employees.
At the end of the internship period, True Blue Bay Resort has its own farewell award ceremony.
Remarks were given by Mr. and Mrs. Fielden (Owners), Ms. Pancy Cross (Executive Director of the Grenada Hotel and Tourism Association) and Mr. Howell (lecturer at the TA Marryshow Community College in the Hospitality Management Department).

Wedding Celebration of Mr. and Mrs. Arena

2010-06-05T13:31:00.000-07:00

On Friday 4th June 2010 We hosted the wedding celebration of Mark and Martina Philip. The couple lives in Alaska however Martina was born in Grenada. It was a lovely wedding. Most of the family members present were of Martina's. Mark had no problem adjusting to his new family and surroundings.

True Blue Summer News May 2010

2010-05-18T15:12:00.000-07:00

Very Welcome Rain!
After the longest dry season we can remember Grenada is finally getting some rain this May. Our gardens are starting to look better and the whole of Grenada is getting back its lovely lush green look. The drought in the Eastern Caribbean islands this year was very severe, so we are extremely happy to have a bit of rain. If you are coming on holiday some time soon, don't worry, the rain only last for few minutes and then we have our much loved sunshine back. Unfortunately we have lost several trees to the drought; these will be replaced as soon as young trees are available from the local nursery.

For More Info follow go to: http://www.truebluebay.com/specials.html

Myles Pesky Friends Book Launch

2010-05-10T09:37:00.000-07:00

Now available in Grenada:
“MYLES’ PESKY FRIENDS”

A tale of friendship, trust, and sharing. Set in Grenada, this kids book chronicles the
relationship between a four-year old boy, Myles, and the creatures with whom he
shares his Grenada vacation home. While Myles’ dad never quite understands the
nature of these friendships, he finally embraces Myles’ pesky friends when they
help the family through an unanticipated storm which interrupts their holiday.

Written by Brad Martin retired Chairman and CEO of retailer, Saks Incorporated.
During his 18 years as Chairman and CEO of Saks and its predecessor firm,
the company grew to become one of the largest retailers in the United States.
Martin also co-founded Corporate Child Care Solutions, which became
the leading employer-affiliated child care company in the U.S.
“My goal in writing MYLES’ PESKY FRIENDS was to bring attention and focus to
the wonderful country of Grenada. My family and I have greatly enjoyed our
experiences as part-time citizens and want to help tell the world about the special
people and places of Grenada”.

Mr. Martin lives with his wife and children in Tennessee and Grenada where he is
engaged in a variety of business and philanthropic activities.

All proceeds which (the Martin family and RIVR Media) generate from the sale
of MYLES’ PESKY FRIENDS in Grenada will be devoted to the expansion of the
facilities and programming of the "Queen Elizabeth Home” for children.

The book has being illustrated by Micki Martin and Andres Truan and is also offered
in an animated version available on DVD and download, produced by Moving Picture
Books. Published by RIVR Media.

To purchase wholesale or individual copies of MYLES’ PESKY FRIENDS books
and DVD’s in Grenada, please contact Magdalena Fielden at 473 443 8783 or
email magdalena@truebluebay.com.

To view pics check out flickr.

http://www.flickr.com/photos/truebluebayresortgrenada/sets/72157623908700149/

Registration Grenada Triathlon 2010

2010-05-01T11:34:00.000-07:00

Weekly Schedule

2010-04-21T09:58:00.000-07:00

Grenada Night

2010-04-20T14:21:00.001-07:00

Ladies Night Pics

2010-04-15T09:31:00.000-07:00

Managers Cocktail - April 12th 2010

2010-04-14T09:05:00.000-07:00

The Owners and managers have a cocktail with all its guests. Its a weekly event.

Easter Bazaar Slide Show

2010-04-08T09:01:00.001-07:00

http://www.youtube.com/watch?v=u5WVc06EyBg

Wednesday April 7th

2010-04-07T10:53:00.000-07:00

Burgers - BBQ Chicken, Pork,
and Grilled Fish
Rum & Coke $10
Buy 1 get the 2nd half Price

Easter Bazaar 2010 Pics

2010-04-07T08:48:00.000-07:00

http://www.flickr.com/photos/truebluebayresortgrenada/sets/72157623665994527/

http://www.flickr.com/photos/truebluebayresortgrenada/sets/72157623790319978/

http://www.flickr.com/photos/truebluebayresortgrenada/sets/72157623666732121/

Easter Bazaar 2010

2010-04-03T11:33:00.001-07:00

Mexican Night

2010-04-02T13:59:00.000-07:00

Easter Bazaar (Saturday)

2010-04-02T09:37:00.001-07:00

2010-03-31T12:49:00.000-07:00

Preparing Juice

2010-03-27T12:22:00.001-07:00

Easter Bazaar 2010

2010-03-27T12:20:00.001-07:00

2010-03-24T12:47:00.001-07:00

Friday 19th March 2010

2010-03-18T14:37:00.001-07:00

17th March Wednesday St. Patricks Day

2010-03-17T09:55:00.000-07:00

Today @ Dodgy Dock

2010-03-15T13:44:00.001-07:00