'Belize Chef's Blog' Recipes and Food

alaskatony from Hopkins (Contact Member) -

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.

• Cooking in Belize

Comment #1 alaskatony from Hopkins (Contact Member) -

For up to the minute postings on cooking in Belize and everyday life in the small Garifuna Fishing village of Hopkins visit

www. chefinbelize.blogspot .com

Comment #2 ronique chambers (216.190.68.22) -

I love belizean stewed chicken seasoned with recado, but can't seem to find an authentic recipe. Can you help?

Comment #3 nelsalina shabazz (76.255.45.166) -

I Looooovvveee !!!!!!! Ducunu and my friend use to make it but he is gone now R.I.P and no body else makes them good to me so i want to no how to make them everyone try to tell me but everyone says something different and i no the ket to it it the wraping so please how d you make good Ducunu

Comment #4 Daniel tinggel (63.176.159.171) -

That recipe looks scrumptious. Great links and blogs you've linked here. Can you feature more recipe from other countries here at the forums? I love cooking while doing on my car project.

Comment #5 Alvin Pher (63.176.159.182) -

Hi Daniel, I am just wondering, how do you manage to do some cooking while making some car project? But for the sake of your question here is a link that might help you find cuisine recipes from different countries across the globe..

Bon Apetit!!!

• www.cookreceipts.com/

Comment #6 Jim (63.176.159.213) -

Is Cioppino the name of any sort of dish involving lobster tail and shrimp? I can't say I've ever heard of it prior to reading this recipe today.

Comment #7 Jake (63.176.159.52) -

What is Cioppino

Cioppino is a fish stew, popular along both coasts of the United States as well as in Italy, where the word cioppino comes from. The Italian inspiration for cioppino is known as zuppa di pesca, or “soup of fish.” Many cioppinos are made with a regional focus, integrating ingredients like Dungeness crab in San Francisco or lobster in Maine. Cioppino is similar to bouillabaisse, a French seafood stew, although it does not usually include saffron, a vital ingredient of bouillabaisse.

• www.wisegeek.com/what-is-cioppino.htm

Comment #8 benses (201.160.115.82) -

hello!!!well i am studing at mexico to be a chef!and I want to give all of u a link to check some go0d fo0d rcps...

hope u like it...

..that rcpy..Spicy Cioppino...is exlnt..i wa try it at my house and i wa teach some of my fnds in scho0l n teacher h0w to c0ok it!!.lol

i wa leav my e-mail so0 we can have contact

If any one needs a rcpy u can e-mail me and with prvlg i wa send any fo0d recpy.. bye!!

• arcamax chef

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