WOW what a Saturday at THE TRIBE ROAD KITCHEN!
For those who don’t know, I did work in restaurants in Florida and I was always happiest in the kitchen. So now Tribe Road Kitchen is where you will find me on my weekends off, even thought they are closed on Sundays, we sometimes will still get together and talk about menus and what we can do and what they will do once the Pizza Oven gets installed!!
A bit history on TRK, it is owned and ran by Karsten (aka the Barefoot Baker) and Russ (her husband), and they are there pretty much 8 days a week (not really but you get the drift)
I am lucky enough to work on Saturdays (work the rat race during the week)…but know that will change with the pizza oven is installed. It is an eclectic place, very much artisanal food, everything is prepared fresh, and nothing sits around. In the mornings you can find homemade cinnamon buns, banana bread, vanilla cream cheese pound cake, fresh scones (sometimes its peaches and buttermilk, or vanilla strawberry with white chocolate, possibilities are endless) maple bacon donuts, breakfast sandwiches, bagels, best coffee on the island, cappuccinos, espresso…I could go on for hours. Lunch sandwiches change daily, some include homemade pastrami, homemade brisket, house smoked chicken, fresh Bermuda Fish and so much more, at Tribe Road we are NOT afraid of FLAVOR… you will see this saying again and you will hear it if you ever come in for some delectable food.
”We love what we do, if we won’t eat it, we won’t serve it.”
Anyway back to Saturday. Of course there is always TRK Egg’s Benny on the Saturday menu, which someone asked me why TRK’s are the best in Bermuda; I can’t give away our secret! If I tell you I’ll have to kill you, just joking…what makes Tribe Road’s the Best in Bermuda is simple…we love what we do, and it shows in our food, if we won’t eat it we won’t serve it! And chives, chives make the hollandaise sauce.
Pumpkin Spiced Waffles topped with maple syrup, whipped maple butter and a side of bacon. Yes, REAL Maple syrup!
Tour De France – Foley's Smoked Salmon served with all the favorites, peppered cream cheese, capers, house pickled red onions, egg and some peppery arugula on the side, what more is needed? OH, we top with the arugula with some truffle oil, just a bit not too much! Is that too much?
Low Rider – Now this was work of love…Fresh Black beans (no canned crap here) served with hash brown potatoes, jack cheese, a soft poached egg, topped with fresh salsa and crispy tortilla. Did I mention that the TRK has a chef’s garden and that is where most of the herbs come from…included the jalapenos for the salsa!
ABLT – Avocado, Apple wood smoked bacon, beefsteak tomato and arugula served on ciabatta roll with caramelized onion mayo…a BLT with a little something extra!
Even with the weather we still had a very busy Saturday and we thanks everyone for coming out to see us, did we see you there? Maybe we will this Saturday? Why haven’t you been yet? But be forewarned if you want to come to a place that is fun, funky, friendly with scrumptious fresh food with flava prepared by people who love what they do and have a good time doing it, this might not be the place for you. ;)
REMEMBER....Saturday's Menu CHANGES (but Eggs Benny are always on the menu, I think people would be mad if they were taken off the menu)
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Steak? Yes!
You would think that after all day in the kitchen that I would go home and crash, wrong…Off grocery shopping and home to whip a meal that John Besh, Hubert Keller or Tim Love would be proud of. Two inch Chairman’s Reserve Sirloin centre cut with wild mushroom ravioli with white wine cream sauce with peas (needed the greens to make it a healthy meal;)
I get a lot of questions about steak sauce …Do I or Don’t I? I have one simple rule when it comes to steak sauce…Good steak don’t need it and bad steak, well it doesn’t deserve it! Olive oil, kosher salt (or smoke salt) and fresh cracked pepper…hot grill and charred to rare to medium rare, I know that’s not for everyone but if you eat a steak well done…well you shouldn’t be wasting your money, cooked medium at the very most!
A girl, a 6 pack and a smoker
(how can you smoke meats without beer? You can't!!)
I had this crazy idea to turn a gas grill that stopped working into a smoker…WOW, it worked and it worked very well! So playing around I smoked a whole chicken, chicken wings, 1 rack of ribs and 3 think cut country ribs. I used the same dry rub on everything, yes the rub is homemade…smoked paprika, paprika, brown sugar, cumin, chipotle powder, dry mustard, onion and garlic powder, smoked salt. Once all is well mixed, rub all over the meats and let sit on refrigerator for 24 hours. I also made a BBQ sauce just to accompany the smoked meats, I like to make 2 sauces, one tomato base and the other, vinegar, I particularly like the Carolina vinegar sauce! BBQ sauce….Crushed tomatoes, onions, olive oil, brown sugar, what’s-this-here-sauce, smoked seasoning, smoked paprika, southern comfort, cumin, chipotle powder, salt and smoked salt, onion and garlic powder, let that cook on low for 20 minutes then turn heat off place a lid on it and let sit for a couple of hours, then place in a blender and blend well.
Of course now we have to have some sides, I was wanting for home with all this BBQ so went for the traditional potato salad and salad “bar”.
I placed hickory coals in the on the bottom of the grill and got glowing, then placed a foil pan with the hickory chips on a rack on top of the coals, of course you need to soak the chips in water before hand, and then placed foil with holes poked out over the coals, then another rack with the meats. This worked perfect, the grill stayed at a temp of 250° and the chips never flared up because they were covered. We had the meat cook for 3 hrs (give or take). The smells were amazing...the food even better
Matter of fact it worked so well that I am planning to smoke some Salmon this weekend! I will let you know how that goes ;)
Peace Love and Pork!
Bermuda Gourmet Goddess
Live Wild * Live Free * Live More
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