Coconut-Chile Rice

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Coconuts were plentiful in Belize–in fact, Nancy almost was beaned by one while sitting on the porch. Since they were literally falling from the trees, we tried to use them as much as we could in cooking.

Ingredients

  • 3 habanero chiles, minced, or 2 tablespoons ground red chile

  • 1 cup fresh coconut, chopped fine or coarsely grated

  • 2 tablespoons butter

  • 1 small onion, chopped fine

  • 1 cup white rice

  • 1 cup coconut water (from the coconut)

  • 1 cup chicken stock

Instructions

In a saucepan, saute the coconut in the butter for a couple of minutes or until it starts to brown. Add the onion and saute until the onion is soft.

Add the rice to the mixture and continue to saute until the rice turns opaque.

Bring the coconut milk and stock to a boil, add the rice mixture, reduce the heat and simmer, covered, until the rice is done, about 20 to 30 minutes.

Cinnamon Chicken Vera Cruz

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Freelance chef Alejandra Montero created this recipe that was distributed by the Hortus Botanicus. It is usually served with rice that is fried in oil and garlic before it is cooked.

Alejandra suggests adding a half cup of fresh or frozen garden peas during the last 5 minutes.

Ingredients

  • 8 chicken legs

  • 2 tablespoons cinnamon

  • 1/4 cup olive oil

  • 3 shallots, chopped

  • 2 large tomatoes, peeled and chopped

  • 1 cinnamon stick

  • 2 red bell peppers, seeds and stems removed, chopped

  • 1 teaspoon red chile powder

  • Water as needed

  • Salt to taste

Instructions

Sprinkle the chicken legs with cinnamon and let them marinate, covered, for 30 minutes. Add the oil to a deep skillet and heat it. Sear the chicken legs over medium heat for about 8 minutes, turning often. Remove the legs to a plate, add the shallots and saute them until golden brown. Return the legs to the skillet, add the tomatoes and cinnamon stick, and a little water. The legs should be just covered by the liquid.

Cover and simmer for 15 minutes. Remove the cover, add the bell peppers and chile powder, and simmer, uncovered, for 10 minutes. Adjust the salt and stir just before serving.

 

Marinated Texel Lamb

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As prepared at De Tropen Restaurant, Amsterdam. Use, young, tender lamb.

Ingredients

  • 1 clove garlic, minced

  • 3 tablespoons minced fresh ginger

  • 5 red Spanish peppers, or substitute 2 red jalapeños, seeds and stems removed, sliced crosswise

  • 3 tablespoons Dijon mustard

  • 6 tablespoons soy sauce

  • 1 sprig rosemary

  • 2 pounds lamb, cut into slices ½-inch thick

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • Cooked ramen noodles

  • Steamed bok choy

Instructions

In a bowl, combine the garlic, ginger, peppers, mustard, soy sauce, and rosemary and mix well. Add the lamb, cover, and marinate in the refrigerator for at least three hours.

In a skillet, add the olive oil and butter. When bubbling, quickly saute the lamb slices for one minute on each side. Then place the slices on a cookie sheet under the broiler for 1 to 2 minutes, taking care not to burn them.

Serve the lamb accompanied by the ramen noodles and bok choy.

Drunken Seafood, Creole-Style

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Red Stripe beer is the magical ingredient in this ship-shape dish from St. Vincent. Make sure you buy extra beer for the cook; that way, you may get to have the big piece of lobster during dinner!

Ingredients

  • 1 clove garlic, minced

  • 1/4 cup chopped onion

  • 1/4 cup diced green bell pepper

  • 1 red habanero chile, seeds and stem removed, minced

  • 2 tablespoons butter

  • 1 cup rice

  • 2 cups Red Stripe beer

  • 1/2 pound raw medium shrimp, shelled and deveined

  • 2 1-pound lobster tails, shelled, lobster meat chopped

  • 3 tablespoons tomato paste

  • 1/2 cup diced celery

  • 1 beef boullion cube

  • 1/2 pound freshly cooked crab meat, or substitute canned crab meat, drained and picked over for pieces of shell

Instructions

In a medium frying pan, saute the garlic, onion, bell pepper, and habanero in the butter. Add the rice, beer, shrimp, lobster, and the rest of the ingredients, except the crab. Bring the mixture to a boil, stirring occasionally. Cover the pan and cook over medium heat until the rice is done, about 15 minutes.

When the rice is done, stir in the crab meat, heat for a minute or two and serve on a heated platter.

Grilled Yellowtail Snapper Fillets w/ Red Chile Butter

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Okay, we confess we invented this recipe while in Belize. It is a variation on “piri-piri

Ingredients

“” an African dish which utilizes grilled shrimp with pepper butter. We could not find any ground red chile in the local Belizean markets

Instructions

but since we never travel without it