from a friend...

Favorite recipe. That's tough. Lately I've been eating saltfish and
plaintains when I want something filling. You used to be able to buy corned
baca in Crooked Tree if you knew one of the old heads, but they are all gone
now. There was also a guy in Shipstern who made some nice corned jacks.
Otherwise I don't know where youw ould even find saltfish in Belize now.
Maybe Gales Point or Monkey River.

Recipe: Saltfish and Plantains

1lb Saltfish (Salted Cod), pre-soaked in hot water for 2 hours
2 lbs unripe plantains or green bananas, peeled and cut into 4 inch sections
12 oz of coconut milk (1 can)
3 whole allspice seeds
2 bay leaves
2 oz. Flour
3 tablespoons coconut oil, vegetable oil, or shortening

Drain the saltfish – if it is still hard and salty, boil for 10 minutes in
fresh water to soften further
In a large heavy frying pan or the bottom of a large pot, make a roux by
frying the flour in the oil until medium brown – not as dark as the shell of
a ripe coconut.
Remove and cool.
Put the coconut milk in the pot
Add the allspice and bay leaf; you can also put in up to ½ pound of okra, a
chopped small onion, a few cocoyams, and garlic if you wish
Add the plantain or banana and bring to a steady simmer until they are
beginning to get soft
Add the fish – you may need to add water or another 12 oz of coconut milk at
this point
Cook another 15 minutes and serve in bowls

from a another friend, laugh...

In Latin America they call it bacca-lau (sp) and no self
respecting castilliana will ever be caught eating corned
fish much less having it in their homes.

Not sure how "non-traditional" it is, but my teriyaki sauce recipe is th eonlyone i ever use hehe...

Ingredients:

• 2 Tablespoons Corn Starch
• 2 Tablespoons Cold Water
• 1 Cup White Sugar
• 1 Cup Soy Sauce
• 1/2 Cup Cider Vinegar
• 2 Cloves Garlic, minced
• 1 teaspoon Ground Ginger
• 1/2 teaspoon Ground Black Pepper

Instructions:

• In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Taken from one of my other communities ...

The absolute best Artichoke and Spinach Dip you've ear had... I think I've posted it elsewhere but anyway...

2 pkg. of chopped spinach (cooked)
2 pkg. of parmessan cheese (and any other cheese you have around)
1 can of artichoke hearts (drained & chopped)
1 cup of mayo
1 16 oz. sour cream
1 container of feta
some garlic
s&p

Stir it up, bake in a caserole type dish at 350 for 30 min.

Yum good!!

Was this suppose to be strictly Belizean recipes??

Belizean Coconut Curry Dinner (my own, adapted from my cooking with local SP ingredients)

2 cups Fresh Coconut Milk from San Pedro Coconuts or Canned or Dried Grace brand reconsituted with water;

1 lb Belize chicken, deboned, or fresh Belize seafood of any type, cut into 2" chunks;

Juice of 1-2 fresh Belize limes;

1-2 Tablespoons of Grace brand Jamaican curry powder;

Belize coconut oil or other mild fat;

1 sweet bell pepper, sliced;

1 small onion, sliced

1 habanero, minced;

hand full of fresh cilantro, torn or chopped;

1 Tablespoon Belize cane sugar.

Heat oil in medium pan over medium to high heat; add curry powder and cook 1 minute stirring constantly.

Add bell and habanero peppers and onions and cook until translucent and covered with curry;

Add coconut milk and sugar and bring all to boil, stir bottom of pot to coat all evenly;

Add chicken or fish and bring back to boil and then reduce heat to simmer if chicken for 10 minutes; for fish, turn off heat and let sit for 10 minutes.

Add lime juice, cilantro and salt to taste and stir just before serving over hot Belize white rice.

Yum. The Belize ingredients make it all taste so good!

from a friend...

I miss Danish salted bacon, used to come in cans. Bought some bacon the other day, but couldn't buy any rock salt. So ended up giving most of it to the dog. Just not the same if it isn't salty taste. Wanted to corn my own bacon.
We do have salt fish on Saturdays out here in the West by the Macal River. I like it. Why would anybody worry what Spanish people think or eat?

response to the above from another friend

A Guyanes friend living in Jamaica uses something called 'Morton's Quick Cure' to corn their own beef and pork to use in making cook-up rice and other Guyanese dishes. I don't think we can buy it here in Belize, though ..... I miss having a good old fashioned Belizean boil-up made with salt beef ... You know the kind that comes in brine(sp?) --- I hear you can only buy it at the Queen Square Market in Belize City .... BUT the Channel 5 feature with the rats in that market has tempered my longing for saltbeef boil-up! I agree with you that the Danish bacon is good ... might not be healthy, but it is good.I imagine you can get corned fish in the public markets all over the place.You cannot get saltbeef in Cayo - at least I never found it (but then people in Cayo eat grind beef and chicken panades! (grin)

I fry spam in a pan, and eat it straight up... so i like salty foods :shrug:

spam, spam, spam, spam,
spam, spam, spam, spam.....

Everybody sing!

lovely spam, wonderful spam. (sang off caye)

grace foods is avail online. i bought the dried coconut milk stuff too, but we didnt know how to use it. now i know. we have been grating it into our stews and curries. bit chunky, but works.

if avail to you, 'taste of thai' brand has a red curry base that is HOT and DELISH. can do same recipe as above but with this instead of the yellow, and it is sooooo good. (the red curry with the coconut milk is the key). had it last weekend. mmmmmmmmmmm.

the 1st recipe is very similar to the costa rican version of rondon (rundown), but they use fresh fish or chicken, and lotsa root veggies like potato and yuca. idea was go out and gather "anything you can run down".

Lets not!
B O R I N G!!!!!!!!

Gonna teach Marty how to run HIS board????

Don't get you knickers in a twist SPD, just expessing my opinion, as do you.

food is boring? i was a chef in fine dining for 25 years. food and how to get the parts to make it is an art. but then art bores many people too i suppose. to each his own. i find food and the discussion of it highly entertaining.

To me yes. I wish it would just apear in my stomach, so i didn't have to eat it.

To: You know who

Aim for success, not perfection. Never give up your right to be wrong, because then you will lose the ability to learn new things and move forward with life.

Sounds like a McDonalds customer

I want all of your recipe's :nods:

I am looking for a coconut shrimp recipe- anyone have one to share?

I have a great one, go to costo, freezer section, grab their cocoanut shrimp... best i've ever had, and i dispise cocoanut...

Here's one from a well known SP eatery: (coconut fish/shrimp/lobster)



Put 4 spoon of butter and ¼ cup of water to boil in the frying pan.

When you see the butter and water boiling

Seasons the seafood add it to the pan and cover it for 6 minutes

Then chopped 2 garlic teeth.

Mix ½ can of small bag of coconut powder with ¼ can of coconut milk stir together and add 2 spoon of cornstarch

Keep stirring by the time the seafood should be soft.

Remove the cover from the pan and add the coconut mix.

Add a small ½ spoon of salt. Cover back the pan for 5 more minutes and served.

Make sure you used a egg spectular ( spatula ?? hahaha) to remove the seafood nicely into the plate

And top spread the coconut sauce.

kicman - okay sounds good- what if I add fresh coconut? I recall the last time I had coconut shrimp it tasted like there was a maple syrup taste!? yummy! I will give your receipe a try! tks.

These sound like really great recipes!

Marty, talking about food is one of my absolute favorite things to do so THANK YOU for starting this post! You should really try some of your cooking skills out on those who'll be in SP in Feb.

victims

A quick and very tasty fish recipe, any kind of fish will work, and I am learning to like fish by using this.
Coat your filet on both sides with any spicy honey mustard. (Great on a thick chunk of salmon or snapper) Then sprinkle Mrs Dash on both sides, very heavily with this.
Place in a deep dish, and broil for 3-4 minutes, then turn and broil until flakey, or do it on a grill, or in a pan on the stove. I've tried it every way and it's hard to mess up. Has a very different flavor once it's done. Even the kids love it..

Christmas cookie recipe
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
2 tsp lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequilla

Sample the Cuervo to check quality. Take a large bowl, check the Cuervo again, to be sure it is of the highest quality, pour one level cup and drink.

Turn on the electric mixer... Beat one cup of butter in a large fluffy bowl.

Add one teaspoon of sugar... Beat again. At this point it's best to make sure the Cuervo is still OK, try another cup ... just in case. Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit, Pick the frigging fruit off floor... Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the Cuervo to check for tonsisticity.

Next, sift two cups of salt, or something. Who giveshz a sheet. Check the Jose Cuervo. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find.

Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher.
CHERRY MISTMAS

Here's one my hubby and I created for chicken down in Belize. Works great on tofu too if you are so inclined (I am, Hubby is not The sauce is great as a salsa for dipping tortilla chips as a snack too.

1 Fresh Belize chicken, split down the middle so that it lays flat on the grill;

1 can of chipotle chilis in adobo sauce;

1 reg. can of tomato sauce or crushed tomatoes;

4 cloves of fresh garlic;

1/4 medium to small onion;

fist full of cilantro;

Juice of one fresh lime;

1/4 coconut oil or any vegetable oil;

salt and pepper.

Put all ingredients (except for chicken, duh) in a blender or processor. Blend well until all smooth.

Flatten your chicken in a roasting pan and smother it with the sauce. Rub it in well. Let chicken marinate overnight.

Take chicken out of fridge an hour before ready to grill. Heat grill over medium coals or gas flame. Put chicken on skin side down. Flip it every 15 minutes or so. Lower flame to cook chicken long enough until done. Will char don't be concerned. Takes about 45 minutes to cook it right.

We like to serve it with a mango avacado relish and coconut lime rice.

well, where's the recipe for the coconut lime rice!!!!

Easy! 1.5 cups white or brown long grain rice and a can of coconut milk (NOT that pina colada stuff!) or powdered Grace brand or fresh coconut milk if you have time and coconuts. Zest a fresh lime and add it to the coconut milk and rice. Add some salt and bring it all to boil. Cover and simmer until tender and liquid absorbed. Serve with lime wedges for extra flavor and Vitamin C.

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.

==============================

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.
=======
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.



====================

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.


=======================================

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.

==============================
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.

I love this thread