Belizean's aren't big red meat eaters, but American's and Canadian's who come to visit are. Here's a great steak recipe, found in a few of the resorts in Belize.
PIRATE RUM STEAK
1/2 c. dark rum
2 cloves garlic, minced
1/4 c. lime juice
1/4 c. Worcestershire sauce
1/4 c. vegetable oil
1 Tbsp. minced fresh parsley
2 Tbsp. minced fresh ginger
1 tsp. ground allspice
1 tsp. ground cloves
1 tsp. red pepper flakes
6 strip steaks (8 ounces each)
Combine all the ingredients in a baking dish. Add steaks and marinate in the refrigerator for 6 to 8 hours, turn steaks every 2 hours. Preheat grill until coals are gray/white. Oil grill, place steaks on grill 4 to 5 minutes each side; serve immediately. Makes enough to serve 6 people.
1/2 c. dark rum
2 cloves garlic, minced
1/4 c. lime juice
1/4 c. Worcestershire sauce
1/4 c. vegetable oil
1 Tbsp. minced fresh parsley
2 Tbsp. minced fresh ginger
1 tsp. ground allspice
1 tsp. ground cloves
1 tsp. red pepper flakes
6 strip steaks (8 ounces each)
Combine all the ingredients in a baking dish. Add steaks and marinate in the refrigerator for 6 to 8 hours, turn steaks every 2 hours. Preheat grill until coals are gray/white. Oil grill, place steaks on grill 4 to 5 minutes each side; serve immediately. Makes enough to serve 6 people.
ISLAND SHRIMP W/ PINEAPPLE & PIRATE RUM BUTTER SAUCE
2 Tbsp. fresh lime juice
2 Tbsp. olive oil
1 tsp. minced fresh ginger root
2 tsp. minced garlic
1/2 tsp. red pepper flakes
16 medium shrimp, shelled and deveined
1 can pineapple rings cut into fairly large chunks (about 1 ring per person)
In a bowl combine the lime juice, oil, ginger, garlic, and pepper flakes. Add shrimp and pineapple, toss and let marinate abut 15 minutes. Remove from marinade. Cook in a pan over medium heat with a little of the marinade.
PIRATE RUM SAUCE
1/2 c. dark rum
2 Tbsp. minced green onion
4 ounces cold, unsalted butter (real butter) cut into pieces
1/4 tsp. salt (to taste)
A good pinch of cayenne pepper
1 Tbsp. minced fresh cilantro
Combine rum and onions. Bring to a boil and reduce heat and simmer until reduced to 3 tablespoons in volume, 3 to 4 minutes. With the heat on low/medium, whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon. Remove from heat periodically to prevent the sauce from getting too hot and breaking. Season with salt and cayenne pepper and stir. Remove from heat and serve in a small bowl on the side (with your steak). Sprinkle sauce with cilantro. .
2 Tbsp. olive oil
1 tsp. minced fresh ginger root
2 tsp. minced garlic
1/2 tsp. red pepper flakes
16 medium shrimp, shelled and deveined
1 can pineapple rings cut into fairly large chunks (about 1 ring per person)
In a bowl combine the lime juice, oil, ginger, garlic, and pepper flakes. Add shrimp and pineapple, toss and let marinate abut 15 minutes. Remove from marinade. Cook in a pan over medium heat with a little of the marinade.
PIRATE RUM SAUCE
1/2 c. dark rum
2 Tbsp. minced green onion
4 ounces cold, unsalted butter (real butter) cut into pieces
1/4 tsp. salt (to taste)
A good pinch of cayenne pepper
1 Tbsp. minced fresh cilantro
Combine rum and onions. Bring to a boil and reduce heat and simmer until reduced to 3 tablespoons in volume, 3 to 4 minutes. With the heat on low/medium, whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon. Remove from heat periodically to prevent the sauce from getting too hot and breaking. Season with salt and cayenne pepper and stir. Remove from heat and serve in a small bowl on the side (with your steak). Sprinkle sauce with cilantro. .
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