Wish Willy’s Recipe of the Week
Pan–Fried Spicy Sardines

Forget all the brouhaha generated by Taste Belize last weekend. The dishes this critic sampled didn’t make it to “mundane” level on the finely tuned Steinhauer Taste Meter. Ho hum. Though the mosquitoes were out in full force and the queues went on forever. My respects to those hearty souls that could handle being eaten alive by hordes of voracious mosquitoes while waiting in hour-long lines for small portions of uninspired cooking; that’s tenacity.

The culinary concoctions that the genius chef Wish Willy creates are head and shoulders above anything I noshed on at Taste Belize. If ya want exceptional “vitils” and don’t mind a funky environment then Wish Willy’s Place on Caye Caulker near the Split, on the lee side of the island is the place to dine.

Pan – Fried Spicy Sardines
10g or ¼ oz fresh parsley
3-4 garlic cloves, crushed
10-12 sardines prepared
2 tbsp lemon juice
50g or 2 oz ½ cup plain flour
2.5 ml or 4 tbsp vegetable oil
Salt and freshly ground pepper black. Serve with Naan bread and green salad

Method 1. Finely chop the parsley and mix in a small bowl with garlic.
2. Put the parsley and garlic mixture all over the outside and inside of the sardines. Sprinkle them with the lemon juice and set aside, cover in a cool place for about 2 hours to absorb the flavors.
3. Place the flour in a large plate and season with cumin, salt and pepper. Roll the sardines in flour. Taking care to coat each fish thoroughly.
4. Heat other oil in a large frying pan and fry the fish in batches for 5 minutes on each sides until crisp. Keep warm in the oven while covering the remaining fish and then serve with Naan bread and salad.

Wish Willy’s Recipe of the Week
Caye Caulker’s one and only bohemian chef- Wish Willy- puts a new spin on an old favorite. After munching on one of these heavenly quesadillas you’ll never accept any other kind than those tasty morsels.
The BELIZE TIMES asked Wish Willy if he planned on taking part in the up coming “Taste of Belize” cooking contest. He replied that if the competition were held on Caulker he would be more than happy to partake and to kick butt. He further replied that since the competition is being held in Belize City, he regrettably can’t attend due to commitments with his restaurant business on the island.

Quesadillas Deep Fried
Makes 14
You need 14 freshly prepared unbaked tortillas

Filling:
8 ozs or 1 cup finely chopped or grated cheddar cheese
3 jalapeno peppers seeded and cut into strips, salt
Oil for frying

Method
1. Have the tortillas ready, covered with clean cloth. Combine the grated cheese and chili strips in a bowl, season with salt, set aside.
2. Heat the oil in a frying pan, then holding the unbaked tortilla on your palm, put a spoonful of the filling along the center, avoiding the edge.
3. Fold the tortilla and seal the edge by pressing or cramping tightly together, fry in hot oil, on both sides, until golden brown and crisp.
4. Using a spoon lift out the Quesadilla and drain it in kitchen paper. Transfer to a plate and keep warm. Serve hot.

Summer Time: Pineapple Curry with Jumbo Shrimp
The Master Chef, Wish Willy has concocted a semi-spicy seafood dish to go along with the summer heat. This pineapple curry and shrimp recipe can be tasted at Wish Willy’s alfresco eatery on Caye Caulker near the famous “Split”.
Ingredients:

2 cups coconut milk
2 tbsp red curry paste
2 tbsp fish sauce
1 tbsp granulated sugar
8 oz King Shrimp or large and de-veined shelled
6 oz fresh pineapple, finely crushed or chopped
Kaffir lime leaves or lime leaf
2 red chilies, chopped to garnish, coriander leaves to garnish.

Method

1. In a large saucepan, bring ½ the coconut milk to a boil and heat, stirring until it separates.
2. Add the red curry paste and cook until fragrant, add the fish sauce and sugar and continue to cook for a few moments.
3. Stir in the rest of the coconut milk and bring back to the boil. Add the king shrimp, pineapple and kaffir lime leaves.
4. Re heat until boiling and then simmer for 2-5 minutes until the shrimp are cook. Serve garnished with chopped red chilies and coriander leaves. Yum.

Sounds yummy- as I was making my shopping list to try it, I realized I don't know what kaffir lime leaves are, so>>>


kaffir lime leaf = makroot leaf = makrut lime leaf = magrood leaf =daun jeruk purut = daun limau purut = bai makrut = Indonesian lime leaves Notes: A kaffir lime leaf look as if two glossy, dark green leaves were joined together end to end, forming a figure-eight pattern. Most Thai recipes count each double leaf as two separate leaves. Frozen kaffir lime leaves are a good substitute for fresh. Dried leaves are much less flavorful, so use twice as many as the recipe calls for if you're substituting them for fresh leaves.
Substitutes: lime leaves OR kaffir lime (One tablespoon of zest from a kaffir lime is equivalent to about 6 kaffir lime leaves.) OR lime zest (One tablespoon of zest from a lime is equivalent to about 6 kaffir lime leaves.) OR lemon leaves OR lemons (One tablespoon of zest from a lemon is equivalent to about 6 kaffir lime leaves.)

Loved it, kaffir lime is very entertaining, really...lol.

Wish Willy had my attention first thinking it was a recipe for Iguana.

I made the shrimp and pineapple curry recipe last night. It was delicious!

that is cool!!!!! yum!!!!!!!!!!!1

Mayan Eggs
Ingredients:

1 can refried beans (450g)
1 ¼ cup enchilada sauce
Oil
4 corn tortillas
4 eggs
1 ¼ cup grated cheddar cheese
Salt & ground black pepper

Method:

1. heat the refried beans in a saucepan
2. heat the enchilada sauce
3. preheat the oven to 225 F
4. Put a ¼ inch layer of oil in a small non-stick frying pan and heat carefully. When the oil is hot, add the tortillas, one at a time, and fry for about 30 seconds o each side, until just crisp. Remove and drain the tortillas and keep them warm. Discard the frying oil and let the pan cool slightly, then wipe it with kitchen paper to remove all but a film of oil.
5. Heat the frying pan over a low heat. Break in two eggs and cook until the whtes are ust set. Season with salt and pepper, then transfer to the oven to keep warm. Repeat to the remaining eggs.
6. To serve, place a tortilla o each of the 4 plates. Spread a layer refried beans over each tortilla, then top each with an egg. Spoon over the warm enchilada sauce, then sprinkle with the cheese. Serve hot.
7. Serves 4

Does anyone know where to get Kaffir Lime leaves in Belize as I have been only able to get them via the US?

Bump - LaurieMar : )