Los GrinGos Beach Bar and Grill
Patrick is a trained chef from Belgium who has worked in many fine hotels across Europe and the Dominican Republic before settling in Los Gringos. He has been manager and chef here for the past 3 years and has built up a large clientele of happy diners. Parties, weddings and other functions are welcome. Patrick buys fish and shellfish direct from the fishermen right off the beach at Los Gringos and uses all local produce. The eggs are from our own chickens. The bananas from our own trees. And the beef here is wonderful!
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Breakfast omelette
A SELECTION OF PATRICK'S RECIPES
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Belgium Beer Stew serves 6 2 KGS LEAN STEWING STEAK- cut into pieces BUTTER SALT PEPPER NUTMEG BAY LEAVES CLOVES BREAD MUSTARD ONIONS- 2 chopped 1 PINT DARK BEER 1 PINT LIGHT BEER Saute beef in butter. Add some pepper, salt, bit of nutmeg, couple of bay leaves and a few cloves. Add the onions when beef is browned. Add both beers. Put into pressure cooker or casserole. Spread 3 slices of bread with mustard and place on top. Cook in pressure cooker 40 minutes or in oven 2.5 to 3 hours slowly until tender.
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Los Gringos Special Paella- the best! serves 4 selection of seafood- we use squid, firm white fish, mussels, clams, shrimp (shell on) and lobster (in shell and halved) (or use chicken, rabbit or any meat you want) olive oil peppers- 2 sliced onions- chopped roughly peas saffron- just enough for colour garlic- 2 cloves crushed 4 cups rice 2 cups white wine fish stock Saute the seafood in olive oil (not the lobsters). Add spices and vegetables. Add rice then top up with wine and fish stock until rice is just covered. Push lobster, meat side upwards, into rice. Seal dish with foil and put lid on top. Cook slowly 35-40 minutes until liquid is absorbed and rice is tender.
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Peppercorn Sauce- for meat Saute in butter soft green peppercorns. Add a splash of cognac, flame it, add some stock, add double cream, salt to taste, reduce to desired consistency. You can use a bit of cornstarch to thicken to save reducing time. |
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Fish Sauce Saute in butter some pink peppercorns or garlic. Add white wine, double cream, wholegrain mustard, fish stock, salt & pepper. For a special touch add whiskey or cognac. Reduce as above. Note: You can slowly poach fish in this. |
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Vegetable Cream Sauce with Saffron- for fish Cut 1 each onion, pepper, leek, celery and garlic clove into tiny pieces. Saute in butter until just soft. Add a little saffron. Add 1/2 glass white wine and 1 glass double cream, salt & pepper. Reduce until creamy. Note: Note you can also slowly poach fish in this. |
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Crepe Cake prepared crepes fresh whipped cream cranberries, strawberries, raspberries or whatever fruit you fancy, even several fruits if you fancy a layered effect jam to match fruit You can do these layers as high as you want. Spread crepe thinly with jam, then spread over some whipped cream, then add some of the fruit. Repeat the layers as high as you want but 5 or 6 should be enough. Wrap the whole cake tightly with cling film, pressing down firmly. refrigerate for 2-3 days. Unwrap onto platter. Cut into wedges and serve. Wedges can be fanned out to show layers if desired.
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Sample Menu
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Specialties |
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Paella- the best! |
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Mero |
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Pasta Marinera |
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Lambi |
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Langosta |
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Lobster Thermidor, Garlic or Amoricaine |
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Conch Creole |
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Pork or Beef Tenderloin |
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River Shrimp...yum... |
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For breakfast ask for Eggy Bread (French Toast) or Los Gringos Omelette...both are editors favourites! |
Sandwiches and Burgers
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Ham and Cheese |
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Bacon, Lettuce and Tomato |
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Hamburger |
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Cheeseburger |
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Bacon Cheeseburger |
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French fries or Sautéed Potatoes |
Salads
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Green Salad |
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Bacon Salad |
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Gringo Salad |
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Conch or Octopus Salad |