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RUMBI ISLAND GRILL House Salad



HOUSE SALAD
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



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
rice

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



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
salt

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



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



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.

COCONUT JASMINE RICE
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.

Kona Grill Cocktail Recipes

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Raspberry Mojito 

12 Mint Leaves
4 Lime Wedges
1 1/4 oz Cruzan Mango Rum
1 oz Finest call Raspberry Puree
2 1/2 oz Soda
1 oz Sprite
Pint glass
Garnish:
Long Black Straw
Lime Wedge
Sugar Cane

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Cocount Mojito

12 Mint Leaves
1 oz Simple Syrup
1 1/4 oz Bacardi Coconut Rum
2 oz pineapple juice
1 oz fresh lime juice
Pint Glass
Garnish:
Long Black Straw
Lime Wedge
Sugar Cane

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Kentucky Mule 

1 1/4 oz Jacobs Ghost White Whiskey
1/2 oz Fresh Lime juice
1/2 oz Monin White peach syrup
2 1/2 oz Goslings Ginger beer
Copper Mug
Garnish:
Cherry

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Strawberry Frizz

1 oz Absolute Pear Vodka
1/2 oz st. germain
1 oz Fresh Lemon Juice
1/4 oz Finest call Strawberry Puree
1/2 oz Simple Syrup
2 Strawberry Slices
2 oz Gruet Brut
Bucket Glass
Garnish:
Short black straw

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Blushing Geisha

2 oz TY KU liqueur
1 oz pomegranate juice
2 oz Sence rose nectar
lime wedge for garnish

Pour the ingredients into a mixing glass filled with ice.
Stir well. Strain into a stemmed glass or over
ice in an old-fashioned glass. Garnish with a lime wedge.

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Bahama Breeze Cocktail Recipes

Caribbean Sin 

Mixing Glass, Blender
1/2 oz Mango Rum
1/2 oz Malibu Rum
1/2 oz Pineapple Juice
3oz Mango Mix
1 glass crushed ice

Float 1/2 oz Myers Dark Rum
Pineapple wedge, Turbo Straw

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Dark n' Stormy 

Mixing Glass, Build &Stir
1 1/2 oz Gosling's Black Seal Rum
4 oz Gosling's Ginger Beer
Lime Wheel

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Goombay Smash

Snifter glass, Spindle Mixer
1 1/2 oz Captain Morgan Spiced Rum
1/2 oz Myers Dark Rum
2 oz Pineapple Juice
2 oz Orange Juice
Two rum soaked pineapples, bamboo
and pineapple leaf speared, turbo straw

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Skinny 5 Citrus Margarita 

Mixing Glass, Shake
1 oz Cabo Wabo Reposada
1/2 oz Cointreau
1/2 oz Kerry syrup
3 oz Five Citrus Mix
Lime and Orange wedge

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Skinny Citrus Cooler 

Mixing Glass, Shake
1 1/4 oz Absolut citron
2 oz Five Citrus Mix
1/2 oz Kerry Syrup
2 oz Fresca

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Mai-Tai 

Mixing Glass, Spindle Mix
1 1/2 oz Well rum
1/2 oz Triple Sec
1/2 oz Rose's Lime Juice
1/2 oz Grenadine
1 1/2 oz Pineapple Juice
1 oz Orange Juice
Pineapple Wedge, Turbo Straw

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Yaka Hula Hickey Dula 

Zombie Glass, Build
1 1/2 oz Myer's Dark Rum
1/2 oz St. Michelle Riesling Wine
2 oz Pineapple Juice
1/4 oz Grenadine

Fill glass full with ice; add rum, wine
and Grenadine; fill glass to top with
pineapple juice; pour into shaker tin
then back into glass
Two rum soaked pineapples speared

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Zombie 

Zombie Glass, Build
1/2 oz Barbancourt
1/2 oz Myers Dark rum
1/2 oz Bacardi
1/2 oz Peach Schnapps
1 oz Pineapple Juice
2 oz Orange Juice
1/4 tsp lemon juice fresh
2 lemon wedges

Fill glass with ice; add rums and peach
schnapps; fill glass to top with
pineapple, orange and lemon juice;
pour into shaker tin then back into
glass
zombie stick, turbo straw

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Painkiller 

Mixing glass, Build
Fill glass 2/3 with cubed ice
2 oz Pussers Dark Rum
4 oz Pineapple juice
1 oz Orange Juice, fresh
1 oz Coco Lopez
Shake and pour into glass
Nutmeg freshly grated at table side,
turbo straw

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Cadillac Margarita 

Mixing Glass, Spindle Mix
Salt Rim of glass
1 1/4 oz Well tequila
3/4 oz Grand Marnier
3 oz Sweet & Sour
Lime Wedge, orange wedge turbo straw

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Pina Colada

Zombie Glass, Drink Machine
1/2 oz Myer's Dark Rum
10 oz Pina colada mix
Pineapple Wedge, coconut flakes

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Rum Runner

Mixing Glas, Spindle Mixer
1/2 oz Well Rum
1/2 oz Blackberry Brandy
1/2 oz Banana Liquer
1 oz Grenadine
2 oz sweet and sour
2 oz Orange Juice
Float 1/2 oz Myers Dark Rum
Pineapple wedge

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Ultimate Pina Colada

Zombie Glass, Drink Machine
2 1/2 oz Pina Colada Mix
1 oz Strawberry Mix
2 1/2 oz Pina Colada Mix
1 oz Strawberry Mix
2 1/2 oz Pina colada mix
1/2 oz Myers Dark
Pineapple wedge, coconut flakes

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Caipirosca

Highball Glass, Build/Muddle/Shake
3 ea Lime wedges squeezed
1 oz Mango Puree
2 oz Three Olives Mango Vodka
1/2 oz Simple Syrup
Lime Wedge Sip stick

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Bahamian Sunset

Mixing, Spindler
1 oz Bacardi Rum
1/2 oz Licor 43
1/2 oz Malibu
3 oz pineapple
spindle
Float 1/4 oz Grenadine

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Lemon Ginger Mojito

1 ea Mojito setup
1 oz Simple Syrup
1 1/2 oz Bacardi Limon
1/2 oz Domaine de Canton
1 oz Guarapo

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Strawberry Mojito 

Mixing Glass, Build/ Muddle/ Shake
1 ea Mojito set up
1/2 oz Simple Syrup
2 oz Strawberry Puree
1 oz Guarapo
2 oz Dragonberry

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Pomegranate Cosmopolitan 

Martini, Shake and Strain
1 1/4 oz Absolut Citron
3/4 oz Cointreau
1 oz Pomegranate Juice
2 ea Lime Wedges squeezed
Squeezed lime wedge dropped into
glass