Our Family Meal in Belize

Ingredients

1 1/2 Each White Onions, sliced
2 Cloves 10g Garlic, minced
1/2 Lb Butter, Unsalted
1 Tablespoons Berbere
TT Sea Salt

• Peel & cut onions in half. Cut vertically into 1/4 inch thick slices. 
• Mince the garlic.
• Cut the butter into large dice. 
• Heat a pan on medium to low heat, add a tablespoon of butter, all the onions, garlic, salt & sweat until onions are soft & translucent. 
• Next add the Berbere spice. Toss to incorporate evenly throughout the onions. 
• Turn heat down to low. Add the rest of the butter to gently melt. Stir, taste, adjust seasoning. Keep warm until ready to serve. 

Ingredients

4-6 Spiny Lobster or Main Lobster Tails
1 Tablespoons Berbere
TT Sea Salt

• Place the lobster on cutting board horizontal to your body with its head closest to the hand you hold your knife in. 
• Hold lobster firmly. Place tip of the knife on top of the lobsters head centrally placed btwn it’s eyes. In a swift & determined move push knife straight down vertically. Then finish the cut down horizontally. 
• Hold the body of the lobster in one hand & the tail in the other. Twist to separate. 
• Remove legs, claws, & clean body cavity to reserve for another meal. 
• Cut the tail in half lengthwise. Season the meat with salt & brush liberally with berbere butter. 
• Put on grill meat side down for only 1 minute. Flip onto shell side down & brush with more berbere butter. 
• Finish cooking for about 4 minutes with the meat side up, do not flip again. 
• Remove from grill & serve immediately with the hot berbere butter & lemon or lime wedges. 

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Ingredients

1 1/3 Cup | 275g Coconut Water
2 Teaspoon | 8g Sea Salt
1 Nub | 10g Ginger, Sliced
1 Cup | 188g Jasmine Rice

• Using a strainer, add 1 Cup of Jasmine rice & rinse with cold water. Stop when the water runs clear (about 3 minutes). Set aside & allow remaining water to drain off.
• In a pot, add 1 1/3 cup Coconut Water, 2 teaspoons of Salt, & 1 nub of Ginger & bring to a boil quickly. Make sure to cover the water with a lid to prevent it from evaporating
• Add the Jasmine rice to the boiling water & bring back up to a boil.
• Reduce rice to a low simmer & cover.
• Cook for 20 minutes. When time is up, allow rice to rest with the lid on for 5 minutes.
• Using a fork, fluff the rice & remove ginger.
• Keep rice covered in a warm area until you’re ready to plate.

Ingredients

2 Each Mango
1 Each Garlic Clove
2 Chunks of Ginger
2 Lime supremes
2 Lime Zest & Juice
TT Sea Salt
2 Tablespoons Mango Juice
1/2 Tablespoon White Wine Vinegar

Method

• Peel & mince both ginger & garlic then add to a medium size mixing bowl.
• Peel mango & cut away from core. Now mince to create a thick slightly chunky purée. (You can use a food processor or blender for this task). Add into the garlic & ginger bowl. 
• Add the white wine vinegar & salt. Stir well to marry all the ingredients. 
• Zest your limes into the bowl then cut 2 in half & squeeze the juice into the mixture. Peel the remaining 2 limes & cut supremes. Cut each supreme in half & add to the bowl. Gently stir, being careful not to break up the supremes. 
• Rough chop the mint leaves & fold in when ready to serve. Taste & adjust seasoning if needed.  

Ingredients

1-2 Each (2-3#) Red Snapper (scaled & gutted)
1 Each Lemon or Lime
1 Garlic Clove (per fish)
TT Tajin
TT Sea Salt

Method

• After fish is scaled, gutted & cleaned lightly score the skin & pat fish dry. 
• Season fish liberally with the tajin & light salt. (Take heed on salt bc the tajin has salt in it as well)
• Slice thin lime wheels & shingle 4 – 5 inside the cavity of the snapper.
• Spread a thinly sliced garlic clove inside the cavity of each fish.
• Lightly oil the fish basket, grill grates or pan to help prevent sticking. 
• Cook fish on each side for about 4 – 7 minutes depending on heat of grill & thickness of fish.
• Serve whole with lime wedges on the side.

Ingredients

2-4 Ripe Plantains
2 Qt Canola Oil
TT Sea Salt

Method

• Place a deep pot onto a burner add oil & bring up to about 350 degrees F. 
• Peel the ripe, soft & black plantains. 
• Cut each plantain in half. 
• Very Gently place the plantain halves into the hot oil to fry. 
• Fry for 10 – 15 minutes carefully flipping the plantains every few minutes. You are looking for the sugars to caramelize on the outside creating a deep brown color & sticky slightly crisp outer shell. 
• Remove from oil. Place onto a paper towel or linen to drain & absorb the excess grease. 
• Simply season with salt & serve hot.