Bahama Breeze

This is Gina's order since its her favourite, Fire Roasted Jerk Shrimp that comes with bread. The sauce in this is heavenly and you get all of it when you dunk the bread in it. We ordered a half rack of this. Tender, juicy, not over grilled. The meat literally fell off the bones. Boy did we dig in. I asked for the key lime pie to be ordered becos what we do have here is never close to what they serve over there. Unfortunately, not very good. I suppose they didnt use the real stuff ingredient. The limes are named key limes becos its from Key West. By no means did we only ordered the above 3 items. Decided to post this becos i was sharing with Justine abt this restaurant which we tried in Vegas. I think its one of the best meals i had on my trip. Bahama Breeze serves Caribbean style cooking. The origins of Caribbean foods The cuisine of Caribbean is like a cultural patchwork quilt. Each patch or dish represents the plentiful bounty of the islands'lush tropical vegetation combined with one or more diverse groups of people who lived there, including the original Carib and Arawak Indians, followed by the Spanish, British, French and Dutch settlers as well as Africans who have had a profound influence on the food and cultural traditions of the islands. Later followed by Indian and Chinese settlers and travelers from the United States.

Caribbean food includes all of your favorites…seafood, chicken and steak…prepared with the flavorful and colorful ingredients of the islands. Some popular dishes are coconut shrimp, jerk chicken pasta, chicken kabobs, ribs with guava BBQ sauce and Key Lime Pie.

And then there is jerk cooking..what is that you may ask?

The words “Jerk” and “jerky” originally referred to the process of rubbing spices and acidic hot peppers onto strips of meat in order to tenderize and preserve them. Began in the 17th Century in the Caribbean. In Jamaica, Trindidad, Barbados and Tobago, an entire culinary art grew up around “jerk". There are many jerk seasoning combination in the Islands, most of which call for scallions, thyme, allspice, hot peppers, onions and garlic. Some jerks use citrus juice or vinegar to add tartness, or molasses to add sweetness. Typically used on chicken or pork, jerk also complements fish dishes. The term jerk is most likely derived from the Spanish word charqui, a term used for dried meat. Another possible origin is that it describes the poking or jerking of meat with a sharp object to create holes where spices are inserted. The Cormantee hunters who inhabited Jamaica were the first to use jerk seasoning to preserve meats that were then smoked over pimento wood.

Last but not least, pisang or plaintains as they call it in the Caribbeans.

Plantains, or cooking bananas, are a staple across the Caribbean. They must be cooked to be edible; however, they need not be ripe. Green plantains and ripe plantains are often sliced, cooked in a seasoned batter and deep fried for fritters. Ripe plantains taste like a cross between a sweet potato and a banana. Tostones are green plantains sliced and fried, pounded flat and refried to form crispy chips.