Blog Belize Cooking "Our Belize Vacation"

BELIZE COOKING w/ Ms Daisy Nunez - PINEAPPLE/COCONUT RUM Drink

5/27/2011

This is a great tropical drink, which is very refreshing. All ingredients are easily available in Belize.

PINEAPPLE/COCONUT RUM DRINK
1 ounce Caribbean white rum
1 ounce One Barrel rum
2 ounces Pineapple juice
1 ounce Grapefruit juice
1/4 ounce coconut cream
a dash of Blue Hole Rum

Blend or shake all ingredients together. Garnish with pineapple, slice of coconut, & cherry. Blue Hole Rum can be substituted with Blue Curacao.

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BELIZE COOKING w/ Ms. Daisy Nunez - Shrimp w/ Garlic Rum Sauce

5/25/2011

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SHRIMP W/ GARLIC RUM SAUCE
1 pound Belizean shrimp, peeled
2 Tbsp. butter
1 garlic clove, crushed and finely chopped
1 inch fresh ginger, peeled and finely grated
1 tsp. brown sugar
1 dash anise liqueur
4 ounces One Barrel rum
8 ounces fresh, heavy cream or tin of medium heavy cream
Salt and freshly ground pepper
Penne pasta to serve

Melt butter in a large frying pan, over medium heat, stir in garlic and ginger and cook for a minute or two until the garlic starts to color a little. Toss in shrimp and cook for a few minutes over a medium flame, stirring occasionally to make sure the shrimps are cooked evenly. When the shrimp look uniformly pink, add the teaspoon of sugar and the dash of anise liqueur, stir, cook for half a minute.

Pour the rum into a ladle (easiest way) or small saucepan and heat on stove top. As the rum warms, tilt the ladle or pan to the flame, you are trying to set the rum on fire. As soon as it catches, pour it into the frying pan and shake well. Add the cream.

Turn up the heat a little and cook for a minute or two until the sauce starts to bubble; season to taste and serve over penne pasta. Serves 2

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BELIZE COOKING w/ Ms. Daisy Nunez - Coconut Mango Crisp

5/22/2011

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Hope you enjoy this dish. It's made with tropical Caribbean island ingredients.

COCONUT MANGO CRISP
4 large mangos, peeled and sliced
1/2 c. butter or margarine
1/3 c. brown sugar
1/2 c. oats
1/2 c. grated coconut (or shredded coconut)
1/4 c. coconut milk
1/2 c. white sugar
1 egg
1/2 tsp. cinnamon
1 tsp. vanilla
1/2 c. flour

Place mango slices in a buttered baking dish. Sprinkle with white sugar and cinnamon. Cream brown sugar and butter. Add egg, vanilla, coconut milk and coconut. Stir in flour and oats. Spread batter over mangos. Bake at 375 degrees for 55 minutes or until golden brown. Serves 4 to 6.

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BELIZE COOKING w/ Ms DAISY NUNEZ - STEWED CHICKEN / RICE & BEANS

5/19/2011

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STEWED CHICKEN
1 Chicken
3 Tbsp. oil
3 Garlic Cloves
Pinch of Cumin
Recado to taste
Salt & Pepper
1 small sweet green pepper
1 tomato
1 small onion

Cut the chicken into pieces and season with salt, pepper, garlic, cumin, and recado. Let chicken season for half hour. Fry the chicken pieces in very hot oil until slightly brown. Add the liquid from the seasoning, sweet pepper, tomato, and onion. Cover and cook over a low flame until tender. Serves 4 to 6.

RICE & BEANS w/ COCONUT MILK
1 cup red kidney or black beans
5 cups water
2 Tbsp. onion, chopped
1 garlic clove
Salt & pepper
Pinch of thyme
2 cups rice
1 can coconut milk

Cook beans in pressure cooker until tender (dont' add salt until beans are cooked). Saute chopped onion and add to the beans with salt, pepper and a pinch of thyme. Add the washed rice and coconut milk to the beans. Cook over low fire, stirring gently from time to time, until rice is cooked. Serve with stewed chicken or your favorite meat, fish or poultry dish. Serves 4.

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BELIZE COOKING w/ Ms Daisy Nunez - PINEAPPLE/COCONUT RUM Drink

BELIZE COOKING w/ Ms. Daisy Nunez - Shrimp w/ Garlic Rum Sauce

BELIZE COOKING w/ Ms. Daisy Nunez - Coconut Mango Crisp

BELIZE COOKING w/ Ms DAISY NUNEZ - STEWED CHICKEN / RICE & BEANS

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