Bahama Breeze Lemon Breeze Drink

Bahama Breeze Restaurant Copycat Recipe

1 lemon, cut in half
1 cup simple syrup (or fresh squeezed sugar cane juice)
2 cups ice, crushed

Squeeze both halves of the lemon into a tall 18-20 oz. glass. Add the sugar cane juice or simple syrup and one cup of crushed ice. Cover with a shaker tin (or another cup) and shake well, or simply mix well with a spoon. Fill the glass with the remaining crushed ice. Serve with a straw.

New Menu Items at Bahama Breeze

Bahama Breeze New Items:

  • Bacalao Fritters: Salt cod and potato fritters with cilantro crema, starting at $9.49
  • Orange Tamarind Chicken: Six pieces of fried, bone-in chicken in tamarind orange glaze, served with Caribbean-style johnnycakes, starting at $15.99
  • Coquito: Castillo Silver rum, Coco L√≥pez cream of coconut, evaporated milk and sweetened condensed milk, topped with ground cinnamon, starting at $6.49
  • Spiked Hot Chocolate with Toasted Marshmallow: Hot chocolate with choice of RumChata, Kahlua, Godiva Chocolate Liqueur or Fireball Cinnamon Whiskey, topped with toasted marshmallow, starting at $6.99

Availability: Through February 2017


Bahama Breeze New Items:

  • Pirate’s Paradise: Lime, passion fruit, ginger, vanilla, bitters and an upside-down 50ml (1.7-ounce) bottle of Captain Morgan a signature glass
  • Rum Thyme: Zaya Rum, Old Overholt Rye, orange juice, lime juice and thyme syrup
  • High Tide Swizzle: Captain Morgan Grapefruit Rum, Myers Dark Rum, lime, Velvet Falernum and hibiscus syrup garnished with mint and a sugarcane stick
  • Rum & Coke Ribs: An appetizer portion of back ribs tossed in rum-and-Coke glaze

Availability: Through Nov. 6, 2016


Rumbi Island Grill Copycat Recipe

1 (5 oz.) package of mixed greens
1 (6 oz.) container of feta cheese
1 carrot, peeled and shredded
2 cans mandarin oranges drained
1 recipe Candied Walnuts (recipe below)
1 recipe Creamy Balsamic Vinaigrette (recipe below)

Creamy Balsamic Vinaigrette:
4 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 heaping tablespoon honey Dijon mustard
2 tablespoons light mayonnaise
2 dashes of salt
a little black pepper
2 teaspoons sugar, if needed

Combine above ingredients except sugar in a shaker jar and shake to combine or place in a bowl and whisk until smooth and mayo is completely blended.  Taste dressing and if too tangy then add sugar and blend in.

Candied Walnuts:
1/2 cup sugar
1 1/2 cup raw walnuts
1/8 teaspoon coarse salt

Place sugar in a thick bottomed sauce pan.  Cook over medium heat stirring until sugar turns to a liquid.  Keep cooking until it turns a light amber color.  Quickly mix in the walnuts and stir to coat.
Spread walnuts on a baking sheet lined with a silpat or parchment paper.  Use 2 forks and separate the walnuts.  Sprinkle with salt and let cook completely. Assemble salad.

Chicken Teriyaki Rice Bowl

Rumbi Island Grill Copycat Recipe

1 pound chicken breast (marinated in your favorite teriyaki marinade and grilled)
1 cup zucchini
1 cup carrot
1/2 cup celery
1 cup broccoli

Peanut Satay Sauce:
1/3 cup peanut butter
2 tablespoons honey
3 tablespoons soy sauce
1 garlic clove, grated
2 limes, juice
1/2 tablespoon hot sauce

Marinate chicken in your favorite teriyaki marinade. Grill chicken, then slice. Steam vegetables. Mix satay sauce ingredients all together and add in a little water if needed for the right consistency. Serve chicken, veggies, and sauce over rice. Serves 6.

Bahama Mama Tortilla Soup

Rumbi Island Grill Copycat Recipe

3 boneless skinless chicken breast halves
8 cups chicken broth
1 cup carrot, diced very thin
1/4 teaspoon ground allspice
1/2 teaspoon fresh thyme, chopped
1/8 teaspoon ground cinnamon
1 tablespoon fresh ginger, chopped
1 tablespoon garlic clove, minced
1 cup chopped tomato
1 cup coconut milk
1 teaspoon hot pepper sauce
1 cup mozzarella cheese, shredded
2 cups white corn tortilla chips, cut into strips
2 limes, cut into wedges

Preheat an outdoor or indoor grill for medium heat. Grill chicken breasts for 6 to 8 minutes per side, or until browned and cooked through. Remove from the grill, and cut into chunks. In a large pot, combine the chicken, water, bouillon and carrot. Season with allspice, thyme, cinnamon, ginger and garlic.

Bring to a boil, then simmer over medium heat for about 10 minutes, or until carrots are tender. Pour in the tomato, coconut milk and hot pepper sauce. Heat through, but do not boil. Ladle into bowls, and top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges. Serves 8.

Voodoo Chicken Salad

Rumbi Island Grill Copycat Recipe

Salad:   (This is for each salad you want to make)
3 cups lettuce mix
2 tablespoons feta cheese
2 tablespoons diced tomatoes
1/4 cup tortilla strips
1/2 cup voodoo dressing
1/2 cup hot chicken breast diced

Grill the chicken breast, let it cool and dice it. Place the lettuce mix on a salad plate.  Sprinkle the feta cheese and diced tomatoes over the salad. Starting from the left side of the plate, place the tortilla strips in a line from the top to the bottom over the lettuce mixture.  Place the salad dressing in a container on the side. Sprinkle the chicken down the center of the salad.

Voodoo Dressing:  (Caution this makes a big batch!!!)
1 cup Dijon mustard
1/2 cup fresh lime juice
1/3 cup chili Paste
1 1/2  tablespoons crushed red pepper
2 cups lite mayonnaise
2 quarts (8 cups) sesame oil
1 quart (4 cups) rice wine vinegar
2 cups soy sauce
1 1/3 cups white sugar
1/2  cup minced garlic
1/3 cup pureed ginger

Serves up to 20.

Mango Chicken and Rice

Rumbi Island Grill Copycat Recipe

4-5 chicken breasts (boneless and skinless)
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
cumin to taste
lemon pepper to taste

Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl. Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices. Serve over coconut jasmine rice for that Rumbi Island Grill taste. Garnish with cilantro or parsley, if desired. Serves 4-6.

2 cups jasmine rice
2 cups coconut milk
1 3/4 cups water
1/2 teaspoon salt
1/2 teaspoon oil  (whatever kind you like)

Rub oil on bottom of pot.  Put the rice, coconut milk, water, and salt in a saucepan on med high heat stir occasionally until it comes to a gentle boil. Add brown sugar if you decide to go with that option. Cover 3/4 of the way with lid and put on a med low heat gently simmer until liquid is mostly absorbed, about 15 to 20 minutes. When liquid is absorbed let it rest off of burner with the lid completely covering for 5 to 10 minutes. Fluff with a fork. Serves 4-6.