Callaloo, a local leaf vegetable, is commonly used as a side dish in Grenada and can be found in almost every backyard. The first week, the duo showed everyone how to cook callaloo and explained that it can replace the meat layer in a lasagna recipe making it perfect for vegetarians.

Callaloo Lasagna recipe

Ingredients:

• 20 leaves callaloo
• 3 large onions
• 1 Bunch Chives (onion Spring)
• 4 Tbsp. Vegetable Oil
• Salt and Pepper to Taste
• 1 tbsp. Brown Sugar
• Water
• 6 seasoning Peppers

Method

Wash and cut leaves, chop onions, garlic, chives, thyme, seasoning peppers. Heat oil in skillet, put in chopped seasoning and brown sugar and sauté. Put in chopped leaves and continue sautéing, add water slowly until leaves are cooked. Add salt and pepper to taste, if leaves are too hard, after removing from stove, use a masher to soften callaloo, place in a drainer to remove excess water. Prepare lasagna dish substituting callaloo for meat.

Callaloo Lasagna

For the meat lovers, the next recipe is a must try. It may take a bit of practice to stuff the chicken breast without bursting through the pocket, but as with everything “practice makes perfect” and this is one you will definitely enjoy perfecting.  By popular demand from our cruisers, the chicken callaloo was brought back to the cooking session.

Callaloo Chicken “n” Nutmeg Sauce

Callaloo Chicken

Recipe

• Chicken Breasts
• 1lb-Callaloo
• 1-medium Onion
• 1-Clove Garlic
• 1/2tsp Thyme & Chives
• 1-Spring Onion
• Salt and black pepper to taste

Preparation:

Season Chicken Breast & set aside.

Sautee callaloo with onions, garlic & thyme 15-20 minutes, seasoned with salt & pepper (recipe above).

Stuff chicken breast with cooked callaloo, grill until cook.

Nutmeg Sauce

INGREDIENTS:

• 1-Cup Coconut Milk
• 1-Cup Cooking Cream
• 1-tsp Nutmeg
• 1-cup Coconut Cream

PREPARATION:

In small saucepan, bring coconut milk to a boil. Add nutmeg & cooking cream, stir until thicken then add coconut cream.

Callaloo Chicken

Be sure to let us know how your dishes turn out (spinach may be substituted for callaloo).  Bon appétit!

Someone said chocolate is an aphrodisiac, well if that’s true what better way to start the evening off, than with a dip in the chocolate fountain while sipping on champagne. Once you’ve warmed up, settle down for dinner and choose from a menu specially designed for lovers. And when you’ve had your fill and February 15th rolls in don’t settle back into the daily routines, keep the sparks of love alight and treat yourself and that special someone to a massage at Le Conch Spa True Blue. Take advantage of the special offer for the entire month of February.

Have a great day everyone and Happy Valentine’s Day from all of us at True Blue Bay Resort and Dodgy Dock!

Throughout the island a marvelous display of the colors in the national flag could be seen in all shapes and form.  Locals clad in red, green and yellow showed nation pride with creatively designed clothing and headpieces.  In most homes, the national dish Oil Down was on the menu.  And a visit to any beach where a pot was on firewood and you would surely have found Oil Down simmering down.

In the days preceding Independence Day school children paraded through the streets in their national colors singing songs about Grenada.

The main celebration took place at the National Stadium with a military parade and display of the national flag. Arts and craft were displayed together with traditional mas featuring Maypole, Shortknee and Veiux Coux. The climax of the celebrations was a firework display on the Carenage.

Some of the dishes on display included “Seared flank steak with chimmichiri sauce”, “Parmesan fingers red pepper aioli”, “Local stewed pork with ginger and tamarind” and “Thai style fish curry”. One’s taste buds were not disappointed! Dessert options included both passion fruit and nutmeg cheesecake, “Glazed lime tarts” and my personal favorite “Chocolate and orange torte” these were to die for!

The evening climaxed with dancing and guests taking turns playing in the live band, whether by shaking a beat with the shakers or beating the bongo drums, one even attempted a few notes on the steel pan. All in all, it was an evening of good company, great entertainment and excellent food!

Click here for pictures.

Some of the awards presented included “Most Outstanding Employee” (for the first, second, third and fourth quarters of 2011), “Best Smile”, “Best Dressed”, “Most Improved ”, “Best Team Player”, “Best at Working Without Supervision” and “Most Mentioned by Guests” . On the lighter side, there was an award for the “Most Troublesome Employee” and even the “Best Non-Employee”. “Employee of the Year” went to Althea Agard.

(Visit our Facebook page for more pictures.)

During the ceremony, thirty-nine persons were awarded certificates from Caribcert for coures completed. The following, were certified with honors as they achieved scores within the ninetieth percentile:

• Lucian Walters
• Leah Phillip
• Barney Cyrus
• Krystel Hackett
• Kathleen Horsford
• Telisha Charles
• Susan Simon
• Margaret Blackman
• Claire Gibbs
• Jacqueline Charles
• Cindy Bain
• Katisha Stanisclaus
• Wendell Baptiste
• Kathleen Thomas
• Lillianne Alexander
• Sheryl Pysadie
• Natasha Bartholomew

Congratulations again to everyone!

Special thanks to the following hotels: Spice Island Beach Resort, La Source , Flamboyant, La Sagesse, Calabash, Aquarium, Beach House and telecommunications provider Digicel for sponsoring prizes for awardees.

On the menu, in Esther and Omega’s last class for the year 2011 was “Fish Baked in White Wine”, an excellent meal to ring in the new year.
Ingredients:

• 10 slices of fish (bone or boneless)
• 1 cup white wine
• 1pkt Blue band or Anchor butter (melted)
• 5 tbsp flour
• 10 local seasoning peppers (coarsely chopped)
• 5 Strands chives or spring onions (chopped)
• 1 Lg Onion (coarsely chopped)
• 4 clove of garlic (chopped)
• 1 cup cooking cream
• Salt & pepper

Marlin was the fish used in the class, but other types can be used.  Just be sure to get rid of as much water as you can if using a type like sword fish.  There is no need to grease your baking sheet as liquid is produced from the butter and wine.
Preparation:
Season fish slices, place on baking sheet or dish. Sprinkle chopped onions, chives, seasoning peppers & garlic over fish. Pour the wine and melted butter over the fish slices, ensuring that each piece is covered to ensure consistency in flavor. Sprinkle with flour. Bake for 5-10 mins. Remove from oven, drain fish water from baking sheet or dish. Place in a separate pot then add cream, salt & pepper to taste. If sauce is too thin add a little corn starch or flour to thicken.
Serve with rice or potatoes.

All the best in the new year from Esther and Omega.  Sometime in January they will be taking the cooking class on the road.  They aren’t saying exactly when so come to all classes to make sure you don’t miss it. HAPPY NEW YEAR!!!

Have a happy Christmas all!!!

Wondering what is parang? Think of it as a concoction of politics, gossip and history mixed to a tropical beat that makes you want to get up and dance. Rum is always close by and you are sure to hear outbursts of laughter from the audience as the lyrics are sung. Grenada’s sister isle Carriacou, hosts its Annual Parang Festival every year on the weekend before Christmas. If you missed it this year, it’s not too early to start planning for next year.

Grenadians are generally always jovial and Christmas time is no exception. In the days before Christmas, the streets of St. George’s and other towns are usually filled with happy shoppers getting their last minute gifts for loved ones (avoid the crowds in town and visit Truebluetique). Stores stay open past midnight on Christmas Eve, but not everyone stays out shopping. Some find their way to midnight mass, acknowledging the reason for the season.

It is not unusual to catch the smell of black cake (traditional fruit cake soaked in rum) escaping from the homes of the locals, or a salt ham boiling on a coal pot. New curtains are hung in the wee hours, after the house has been dusted to a shine. Drinks of choice this time of year include: sorrel, ginger beer and punch-a-cream (similar to eggnog, but done the Grenadian way). Local restaurants usually have special menus incorporating the traditional Grenadian Christmas indulgences . View Dodgy Dock’s Christmas menus on our Facebook page to see what you can expect this December at True Blue Bay Resort.

It’s the season of joy and happiness and definitely worth experiencing in Grenada, hope to see you soon!  We would like to hear about your holiday traditions, so be sure to share them with us!

HAPPY HOLIDAYS from all of us at True Blue Bay Resort and Villas!

Truebluetique has fun, summer clothing… after all it’s always summer in Grenada, swim suits, bags, locally made soaps, body oils and perfumes, jewellery, clothing, carvings and décor items and of course souvenirs. Hope we’ll be seeing you soon!

The modern spa offers a full range of treatments and beauty products including: facials, manicures, pedicures, body treatments, waxing and electrolysis (Le Conch Price List) in an environment that is peaceful and calming. Gift vouchers are available if you would like to treat someone and free filing and polishing of nails are available to all in-house guests.

A visit to the spa is always a delight, we hope yours will be soon and be sure to tell us about your experience. Call (473) 536-6774/ 536-3360 or email info@leconch.com to set up an appointment.  You may also visit their website at www.leconch.com.