Hi all, Thanks for the forum. I have been a professional chef all my life and traded my 125 seat very busy restaurant in Alaska for a little place on the beach. I would like to invite correspondence involving the food service industry in Belize.Here's a recipe to kick things off. You can check out more at my blog, ...
Spicy Cioppino
1 lobster tail , in the shel and cut into 4 peices
8 medium shrimp, shells removed, tails on
6 pieces(same size as the lobster) firm filet of fish
any other fresh seafood on hand
16 oz. can diced tomatoes, puree'd
1 fresh habenero pepper, seeded and chopped
3 cloves garlic, minced
1/3rd Cup white wine
Juice of half lime
Fresh chopped basil
fresh chopped cilantro
Salt and pepper to taste
olive oil for sauteing
Saute the pepper and garlic for 3 minutes over high and add all remaining ingredients except seafood. bring to a simmer and let simmer for half hour. the sauce may be made ahead and cooled for later use. When tomato mixture is simmering, add the seafood and simmer just until the seafood is cooked. remove from heat and divide into 4 appetizer portions or two entrees. Serve with some crispy italian bread, some buttered linguini and a glass of Pinot Grigio.
