Main Dishes


Posts Tagged ‘Main Dishes’

Stockfish

Ψ Saturday, September 19th, 2009

Stockfish dries in the sun

Stockfish dries in the sun

“An important historic meal..”

Stockfish gets preserved by a special drying process. The right climate is essential for this process. In the past this method made it possible to travel long distances by ship. It made sure that enough untainted food for the supply of the crew was available. The conquests of the Vikings are only one known example for this.

This skill has also become popular in the mediterranean area because due to the warm climate the fish spoils very quickly. We would like to get you closer to one of our traditional recipes for the preparation of dried fish. Our guests are always surprised and overzealous how delicious our Stockfish is. Refined with fresh garlic sauce and a piece of lemon it appears to be so inconspicuous but turns out to be a true delicacy.

Stifado

Ψ Saturday, September 19th, 2009

t_stifado

authentic Stifado from the wood oven

authentic Stifado from the wood oven

“Authentic rhodian Stifado!”

We are really proud to present you our authentic rhodian stifado. It is created by an old family recipe, handed down for generations.

Our stifado is of course an authentic stifado. This means it is genuinely made out of goat meat, not out of beef which is becoming increasingly common. It has to be stewed in an old wood oven. Here on rhodes we say you can´t rush a stifado. That means if you want to develop the pure tastefulness, it has to stew very gently and smooth, at a moderate temperature for a long time.




We only use organic goat meat from free-range rhodian goats. Our boss himself chooses only the best meat and processes the whole goat. Here you won´t get any meat out of intensive animal husbandry or frozen convenience food. So be welcome to try our stifado made in the traditional wood oven, you´ll taste the difference for sure.

healthy free ranged goats

healthy free ranged goats

fresh goat meat

fresh goat meat










Souvlaki

Ψ Saturday, September 19th, 2009

t_souvlaki

Souvlaki“a greek meat skewer conquers the world..”

What´s fish and chips in Britain, is Souvlaki on rhodes. A typical greek meat stick, which you can get almost everywhere.

Also the souvlaki is traditionally prepared at the Smaragd. Where once marinated meat skewers hung over open charcoal fire we still use these technics and grill on charcoal. Right in front of your eyes your souvlaki gets turned over on the Emerald Grill. All depends on the marinade because only selected rhodian spices make the meat tender and don’t get burned over the fire. We offer the traditional pig souvlaki or the lean chicken souvlaki, both seasoned after traditional recipes.

our boss at the grill

our boss at the grill

Swordfish

Ψ Saturday, September 19th, 2009

te_schwert

sword-fish“the finest and most delicious mediterranean fish..”

Swordfish grow up to 2 – 3m in length and belong to the fastest fish in the world. This is because of their scaleless skin that allows them to glide through the water. Add a little southern temperament and you get a very elusive and combative fish in front of you. Just through his power the swordfish has a unique firm and tender meat. He is one of the most popular fish in the kitchen and all-round useable.

We want to leave the flavour of our grilled swordfish as natural as possible. So the swordfish is very tenderly seasoned and grilled just right to the point. Additionally we recommend a little piece of lemon and a cold glass of white wine.

Calamari

Ψ Saturday, September 19th, 2009

Kalamari“Seafood for gourmets..”

In contrast to the octopus the squid has eight short and two long tentacles. It is smaller and lives throughout the whole mediterranean sea. Squids have a unique flavour, a gentle salty taste which makes them so popular for gourmets. In addition they are extremely healthy and contain a lot of vitamin B, selenium and iodine.

Nothing is more important than the freshness of the squid, this defines the taste. And it must be prepared properly, otherwise it’s meat would get hard-bitten. This is the real challenge here. Therefore only our chef is qualified for this preparation herself.