Thanks!! have made lots of coconut rice since my first trip to BZE, now I'll have to try it w/ the lime!

from belizeforums

The tuberous roots looked gnarly on the counter in my kitchen this afternoon and somehow reminded me of old people with waning hair.
I was somewhat bored so upon peeling the cocoa, notic3ed it was starchier than potato. I had been mixing the peeled and diced root with potatoes which I then mashed together for with roasted garlic and a little sour cream.
But now I had an idea. I boiled it whole as well as a cassava root after peircing them both with a fork numerouse times. I boiled it in a coconut milk with some green thai curry and let simmer for about half an hour. I let them cool then thinly slice into some chips which I deep fried and spinkled with a spiceblend of salt, cayenne pepper and white pepper. Be you can't eat just one.

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The first time I bought lobster and they cleaned them, I took all the heads and made alot of lobster stock. I use it for everything from lobster bisque, thermidor and newburg to a delicious Tuscan Egg breakfast.
Bring your stock(whatever you prefer, chicken is good too) to a simmer in a small omelette pan, squeeze in a little lime and some mashed garlic, drop your egg in to poach just until the whites begin to firm. Turn off and pour the stock and all into a soup cup. Top with parmesan and fresh cilantro. The idea is to stir the egg yolk into the broth, creating a velvety texture, perfect for a cool morning with Pineapple Blini.
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done for me lately, like just popping by to see if I need anything from town since my wheels were being repaired...stuff like that. It's the little things in life....

I decided today to make a lovely menu all based on what I could buy here....the menu tonite being homemade herb bread, cucumber marinade, pasta with lobster in a cilantro/lemon cream sauce....

Two weeks ago I made CILANTRO PESTO....

Cilantro....bunches....chopped coarse
lime juice
butter
nuts (whatever local kinds you can get)
fresh ground peppercorns
salt
lotsa coarsely chopped garlic
Olive Oil

Pulse then Puree in a blender....stuff this crap into a container and freeze or refridgerate depending on quantity made. Usually one or two TBSpoons per sauce strategy will do...I also use this pesto in breads or in omelettes. For further details as to the pesto email me....

Cucumber Marinade....Trim the cukes off at the ends....slice down the skins so they look pretty....slice them into circles....set into a bowl...add some Lissette's Secret Sauce, Worster sauce, Balsamic Vinagre, Olive Oil and lime juice....toss around and refridgerate for a few hours. To be served later eh?

Pesto Seafood Sauce.....

Get a deep sautee pan nice and hot and have on hand ready to go in advance....

app 1 cup chicken stock
two diced tomatoes (nice and red)
pepper
cilantro pesto
heavy cream
lemon or lime juice
parm cheese
seafood (lobster, shrimp or whatever cut into bite sized pieces set aside)

Sautee the tomatoes....add the cilantro pesto....stir like hell....add the lemon juice and the chicken stock....REDUCE.....ADD SOME BOOZE AND FLAME IT....keep this all at high heat because now, with a whisk in hand, you are gonna introduce slowly the heavy cream, whisking it....once you have everything incorporated and it has not curdled turn the heat down and start adding the chunks of seafood....

In the meantime your pasta should have been cooking. I like Penne Lisce myself.

Keep checking on the sauce with the seafood, drain the pasta well....

Plate this mess either by mixing all together in the deep pan and mixing in the Parm chees or plate with the sauce on the bottom, topped with pasta and then some more sauce...topped with cheese of course....

EAT. DRINK. BE MERRY.

Having homemade bread doesn't hurt either.



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Daily fresh sheets are done about an hour before dinner time to allow the local vendors, fisherman and Yeagermeisters to sell the fresh ingredients for dishes like Belizean Cioppino. Fresh lobster, snapper, and shrimp simmered in a mixture of our house made marinara and imported clam juice with some Marie Sharps for a little kick. Lots of fresh garlic and some crusty french bread from Cayo round out this beautiful dish. Belizean sunshine is the recomended drink on the new deck. Grapefruit Schnapps, Coconut rum mango juice with a float of watermelon oin top. Looks just like the sun rising over False Sittee Point.

Out front, the smoker slow smokes some lean pork spare ribs from Rasado Meats over craboo wood. These are basted with a honey and smoked jalepeno(chipolte) pepper BBQ sauce and served with cuban style black beans.
Off to the side of the smoking ribs, I put some corn on the cob for about an hour to get some smokey flavor for my smoked corn bisque. Top it with a little sour cream and cilantro and lunch is ready.


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It is funny that you too bring Cioppino to Belize. This classic Italian Stew is extremely popular yet many people have never even heard of it.

Anton and myself had many debates as to the best version. We agreed to disagree. I prefer to leave out lobster and use crab and whole giant prawn. I find the lobster makes it too sweet. I also use lime juice and a homemade fish stock. I prefer to leave out the clam. I use plenty of garlic and also a touch of dijon mustard to lift the flavour as opposed to pepper. I specialed my version over the holiday period and found it very popular indeed.

When I googled Cioppino to study the alternatives I was surprised to learn that the classic version is actually blended and not chunky as most of us make it.

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Well, it is not typical Belizean fare, but you can make it anywhere. I think I had it for dinner this evening......

1. Fry up some onions in rancid ghee in the bottom of a big pot.
2. Throw in any old korhai powder. The more the better. You will need at least a pound of curry powder per serving.
3. Throw in some vegetables, they will turn to a pulp so it is not important which ones you use.
4. With a handy fire axe, chop your green chickens taking care to splinter all the bones. If you don't have green chickens, allow several frozen ones to defrost in a plastic bag in the sun for three days.
5. Chop several hundredweight of hot green and red chillies until they are too fine for someone to pick them out or realise they are there. (the importance of hot chillies will become evident later) Throw them in and stir with a stick.
6. Carefully, whilst not gagging at the smell, chuck the green chicken into the big pot. Be careful to scrape in all the green slime adhered to the plastic bag.
7. You may puke in the plastic bag.
8. Bring the mixture up to a gentle simmer, but be careful not to cook the chicken fully. There must be raw bits around the bones.
9. Serve with boiled rice and black bits accompanied by a fine bottle of l'eau du ponde. (If there are no black bits in the rice add the contents of the plastic bag when the rice is done.)

10. Find a toilet quick.

I will tell you if I am still alive in the morning.

Recipe copyright of RKHS catering services, Cuddalore, Tamil Nadu.

Yucatan Chicken & Tortilla Soup

1 tablespoon olive oil
1 cup calabaza squash, cut into 1/2-inch dice (you can substitute with pumpkin)
1/2 cup red onion, cut into 1/2-inch dice
2 teaspoons sliced jalapeño, no seeds
1 teaspoon chopped garlic
8 cups canned chicken broth
1 1/2 cups corn kernels, canned and drained
1 cup jicama, cut into 1/2-inch dice
1 cup tomatoes, cut into 1/2-inch dice
Salt to taste
Freshly squeezed lime juice, 1/4 cup
1 teaspoon chopped oregano
1 pound cooked chicken breast, sliced

Garnish
4 blue corn tortillas, 6-inch diameter
4 white corn tortillas, 6-inch diameter
1 cup canola or peanut oil
Salt as needed
6 tablespoons avocado, cut into 1/2-inch dice (cut just before serving to avoid discoloration)
8 tablespoons chopped cilantro

Heat the oil in a large pot until hot. Add the squash, onion, jalapeño and garlic, then sauté until they lose their raw appearance. Add the chicken broth, corn, jicama and tomatoes, then bring to a boil. Reduce the heat and simmer until the squash is tender. Season to taste with salt, then add the lime juice, oregano and fully cooked sliced chicken breast. Simmer an additional 5 minutes, then cut the heat. advertisement




Cut tortillas in half on a clean cutting board, then cut into 1/8-inch strips and set aside. Place the oil in a small pan and heat to medium hot. Add small amounts of the strips and fry until crisp. Remove and place on a paper towel-lined plate to absorb excess oil. Lightly season crisp strips with salt. Repeat process until all the tortillas are fried. Serve the soup hot, and garnish as desired with diced avocado, chopped cilantro and crisp tortilla strips.

Makes 6 to 8 servings.

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