Dodgy Dock Cooking Session - Caribbean Salt Fish Souse & Bakes

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)

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

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

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

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

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

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

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