" Food is not about impressing people. It's about making them feel comfortable" - Ina Garten (Food Network's Barefoot Contessa)
Sheldon Bissessar aka 'The Trinidad Rocket' is an internationally renowned drag racing champion from Marabella, Trinidad. On January 25 2010, driving a 2011 Ironman chassis top fuel
dragster, Bissessar shattered the International Hot Rod Association
(IHRA) top dragster world record at 5.68 seconds at 244 mph. He has been featured in several International Magazines as well as our very own Caribbean Beat. Read more about him at: http://caribbean-beat.com/issue-112/trinidad-rocket-races-ahead#ixzz3qAdEAyB6
He has diversified into the ever lucrative food industry, opening a racing themed restaurant and bar in Couva. Surprisingly enough it offers a welcome change from the traditional bar food of cutters and burgers- Not that those options are not also offered. the menu is primarily focused on international cuisine ranging from: Starters, soups, salads, burgers and sandwiches, pasta, chicken, fish, seafood, pork and beef entrees, as well as an array of mouthwatering sides. Many of the menu titles are also Nitro related. See the full, detailed menu at: http://openmenu.com/restaurant/e3764362-845a-11e3-aee9-00163eeae34c.
Apparently Nitro has two separate kitchens- I was told that it has one for Chinese cooking and
one for the other foods. The Chinese kitchen space is quite authentic as the chef is
directly from China. It makes sense, knowing that the owner is internationally acclaimed in his racing profession and recognizes the need to reach for higher culinary heights, especially in the expanding culinary requirements of the Trinidad bar scene.
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| Garlic Chicken Parmesan |
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| Pan Seared Pink Salmon |
My experience was most enjoyable. Even though my dinner was take away, I could clearly envision it in a restaurant setting well laid out on fancy crockery and a glass of wine. My dinner options for this occasion were the creamy mashed potatoes with steamed veggies and the pan seared pink salmon.
Where do I begin? The potatoes were creamy and moist. It was a little rustic- mostly smooth with a couple parts that required chewing... the veggies were al dente- enough crunch without being overcooked. The pink salmon was perfectly pan seared- flaky and moist, just like seafood should be.
Pair with a frozen strawberry daiquiri to complete your meal. The drink is neither too heavy nor tart. It won't overpower the lightness of the chicken parmesan or pan seared pink salmon. Relax and enjoy with your delightful fusion meal from Nitro!
Make your own Frozen Strawberry Daiquiri cocktail at home!
- 1/2 oz strawberry schnapps or strawberry base
- 1 oz light rum
- 1 oz triple sec
- 1 oz lime juice
- 1 tsp powdered sugar
- 1 oz strawberries
Add ingredients with a bit of ice in a blender. Blend and then strain into a cocktail glass. Garnish w/ strawberry.
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