You might also dig my recipes for Bahama Breeze coconut shrimp, and rum cake. When you're done, you'll have an impressive tower of rings that makes a kickin' appetizer or party dish for at least a half dozen of your crazy friends and family folks. Learn the secret ingredient that gives the citrus-mustard clone its strong orange flavor without thinning out the sauce. I've also got recipes here for the diptastic sauces: Chili-horseradish and citrus-mustard. The breading here will be enough for that many rings, although you might be able to squeeze out a few more. Make 1-inch slices in each onion so that when the slices are separated you end up with at least 16 wide rings. Menu Description: "Thick-cut and coconut breaded, with chili-horseradish and citrus-mustard dipping sauces."įor my Bahama Breeze Onion Rings recipe, you'll want to track down a couple large, sweet onions, and some shredded coconut for this Island-style twist on golden onion rings. Of course, all these amazing sauces are hacked here for your food-cloning pleasure, and they're a breeze to make.Ĭombine all the flavors in one bite, and you'll experience one of the best rum cakes you've ever tasted.įind more of my copycat Bahama Breeze recipes here. What makes this rum cake presentation special are the sauces: a rum sauce that soaks into the cake, a vanilla sauce that’s spooned onto the bottom of the plate, and the delicious raisin butterscotch sauce that oozes over the top and down the sides of the ice cream and cake. It's no less than pure paradise for your mouth.Īt the restaurant, they bake this single-serving cake in a mini Bundt cake pan, but if you don't have one of those you can use a jumbo muffin pan, or use small cake pans and slice the cake before serving.
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And the 37-unit island-themed Bahama Breeze chain knows how to do rum cake right with a mini Bundt-style serving, topped with ice cream, and smothered in three delicious sauces. I can think of some locally owned-and-operated, non-chain restaurants that could use that approach.Nothing finishes a meal in the islands better than traditional rum cake. That attitude, coupled with the sunny dispositions of the staff we came in contact with, makes a big difference in a customer's dining experience. He seemed to have real passion for his job, and runs the restaurant as if it were his own.
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Kevin Morton says that while some menu elements come from corporate (the onion rings, for example, which Kevin said were breaded in-house until recently), he can cater other menu items to the tastes of his patrons. We tried her recommendations of the lobster quesadillas, jerk chicken pasta, fire cracker shrimp, shrimp and lobster linguini and the ultimate pineapple drink and needless to say when my fianc and I need a break from La and find ourselves in Vegas we will definitely be back If you find yourself at Bahama breeze ask for Anita, It'll enhance. Bahama Breeze only has 30 or so outlets, so they don't have as much of the corporate control as some of Darden's other restaurants. They also own The Capital Grille, which routinely makes "best of" lists in Baltimore, so don't judge. Fill a Collins or hurricane glass with fresh ice and strain the cocktail into the glass. Bahama Breeze is owned by Darden, which also operates Red Lobster and Olive Garden. Add 1 ounce of coconut-flavored rum, 1 ounce of dark rum, 1 ounce of orange juice, 1 ounce of pineapple juice, and an ounce of grenadine to a cocktail shaker then fill it with ice. We don't eat at chain restaurants often, not because we are snobs, but because there are so many other options these days. They were nicely meaty, crisp, and piping hot.īahama Breeze was really a nice surprise. We also opted to try the conch fritters, which came with more of the citrus mustard dipping sauce. Often tropical drinks are uber sweet, but this one was just right. Made with Pusser's Dark Rum, cream of coconut, pineapple and orange juices, and a fragrant grating of fresh nutmeg, the drink was big and strong (like I like my.drinks). Not long after we reached our table, we were brought the first of two pineapple-based cocktails we would receive that evening, the Painkiller.
And the place was hopping, yet everything seemed under control. The restaurant, though tropically themed, was cozy and dark, particularly where we were seated in the bar area. The atmosphere seemed chaotic, and the food was not memorable. Mr Minx and I had eaten at Bahama Breeze not long after they opened, and I must admit, we were not impressed. So we were incredibly happy that after a particularly bad afternoon, Bahama Breeze invited us to celebrate International Pineapple Day (April 2) at their Towson location, complete with complimentary cocktails and a sampling of happy hour appetizers. Sometimes the best antidote for a completely crappy day is a good, stiff drink.
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