Re: Wish Willy's Recipie of the Week
#123504
06/12/06 12:08 PM
06/12/06 12:08 PM
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Joined: Oct 1999
Posts: 79,924 oregon, spr
Marty
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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.
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Re: Wish Willy's Recipie of the Week
#123505
08/08/06 12:01 AM
08/08/06 12:01 AM
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Joined: Oct 1999
Posts: 79,924 oregon, spr
Marty
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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.
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Re: Wish Willy's Recipie of the Week
#123507
08/08/06 09:47 AM
08/08/06 09:47 AM
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Joined: Apr 2000
Posts: 7,057 South Texas
Chloe
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Loved it, kaffir lime is very entertaining, really...lol.
Wish Willy had my attention first thinking it was a recipe for Iguana.
Dare To Deviate
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Re: Wish Willy's Recipie of the Week
[Re: Marty]
#240273
06/10/07 09:49 AM
06/10/07 09:49 AM
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Joined: Oct 1999
Posts: 79,924 oregon, spr
Marty
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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
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