Caye Lime Coconut Butter Cream Candies! ~ Made in Beautiful BELIZE!

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Woot! We are on holiday in sunny San Pedro, Belize

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We have been coming to the gorgeous Caribbean Island of Ambergris Caye (prounounced “Amber-Grease [or gris] Key”) for several years, and have developed friendships with a lovely and diverse group of people.

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Just 4 Simple Ingredients!

Today, a dear friend came to cook and lunch with us. While it was a casual thing, I wanted to have a little sweet treat for after our savory meal.

But some ingredients I use often at home are not available here, as they would have to be imported and barged here. Like Lemons.

Some recipes won’t hold up in the tropical heat & humidity.

I had to think about what I could easily purchase that was inexpensive,

quick & easy enough to make in an hour, work,

and still make us go, “Mmmm!”.

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Beautiful San Pedro, Ambergris Caye, Belize

As soon as I made my Lemon Coconut Butter Creams, I thought they would be awesome in a Caye Lime Version. So today I whipped them up while lunch was being prepared – AND THEY CAME OUT YUMMY! So, here is the Lemon Coconut Butter Cream again, using LIME instead of Lemon! 🙂

Caye Lime Coconut Butter Creams

*Ingredients

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Lime Butter Cream Mixture

2 cups Powdered Sugar, sifted

4 TBSP Butter, Softened

1 or 2 Limes – will need 2-3 TBSP of juice, and 1 TBSP zest

Scant Pinch of salt (adds balance to the sugar)

– Baking Sheet Lined with Buttered Wax Paper

– 1/2 Cup of Toasted Coconut Flakes (Recipe HERE) for Coating  – Optional: mix with 1 tsp Granulated Sugar

*Method:

Sift powdered sugar into large mixing bowl. Add all the rest of the filling ingredients and mix until it becomes smooth.

Taste and adjust to your liking. If it is not Lime-y enough add more zest. If it is too thick, add more juice. If it is too thin, add more powdered sugar.

Place in Fridge 10-15 minutes to chill to firm (in Belize, I used the freezer). Cream should be thick enough be easily handled – the mixing spoon should stand up on it’s own.

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Butter Creams, Ready for the Freezer

Meanwhile, prepare the baking sheet and place the toasted coconut in a shallow bowl, or on a dish. Pull the mix out of the fridge. Using a teaspoon, scoop a bite-sized bit of cream in to your hands, Working quickly so they don’t melt too much, pat into a roundish shape (they do not need to be perfect!), and then drop into the dish of coconut.

Gently cover ball & pat gently in coconut until coated, and place on butted sheet pan[see photo above] Continue until all the cream is rolled in balls, and rolled in coconut. Place sheet pan in the fridge (or freezer) again, for at least 15 minutes.

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Mmm! Caye Lime Coconut Butter Creams!

That’s It! They’re Done!

Now you have scrumptious, decadent, melt in your mouth

Caye Lime Coconut  Butter Creams!

Cheers, and Happy Eating!

Bloggers Blogging … Us!

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This is a photo of a Blogger

Taking a photo of a Blogger…

Taking a photo of a Blogger…

‘Belize Travel Examiner’, ‘Ambergris Today’ Online Paper, and ‘Our Tasty Travels’
Enjoying Dinner by Chef Bruce

 

taking a photo… Of Bruce’s Cooking! 🙂

TOTALLY COOL!  🙂

This was what they were photographing:

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Belizean Shrimp & Pork Shumai by Chef Bruce

And this:

Crispy Coconut Lobster & Shrimp in Sesame Orange Sauce
Photo Credit: Dorian Nunez

This was a first for us. Lots of fun, and pretty exciting.

Hope they enjoyed it as much as we did!

Cheers, and Happy Eating!

Please Visit these Nice Folks at:

Going to See “The Fish Guy” – In San Pedro, Belize!

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This week we are coming to you live and IN COLOR from Beautiful Ambergris Caye,

a palm studded  tropical island off the coast of Belize, in Central America!

Most people come to San Pedro, Ambergris Caye for the temperate climate, and to snorkel, dive, and fish around the Meso-American Reef. This Barrier Reef is the second largest in the world, and the largest reef in the Western Hemisphere.

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The Colors of the Caribbean Sea

Here at Ambergris Caye, the reef, which teems with diverse ocean life, runs just half a mile off shore. (even closer in some places). In the photo above, you can just see it – it is the white line running parallel to and just below the horizon line.

While other travelers are parasailing, hobie catting, and bar-hopping, Bruce and I like to go grocery shopping. 🙂

Today, we went to see The Fish Guy. Why not just go to the market? Funny thing about many Caribbean Fishing Towns we have been to – there is no “Fish Store”. There isn’t even a non-fish store that sells fish. Like, you can’t just go to the store, and get fish. In a Fishing Town. Crazy, huh?

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“The Fish Guy” of San Pedrito

You can drive to the back side docks of the island at 8 am and usually snag some snapper fillets, but to get variety?

Nope.

It took us literally four years of visiting this island to find out where “The Fish Guy in San Pedrito” is.

It is a shack next to a humble house, way off the tourist areas, down a rutted, unpaved road.

If you didn’t know where it was, you would never, ever find it.

I will tell you this, though – the man has gorgeous fish.

Usually the fish is fresh frozen, but sometimes, including today – the stuff had just come in off the boats.

Bonus – he had everything we were looking for!

Our Main Goal was Caribbean Spiny Lobster. Mmm! In Belize, Lobster is only available for half of the year, leaving the rest of the year for the population to recover and grow. Each June when “Lobster Season” opens , there is a big three day celebration in both San Pedro and her sister island, Caye Caulker, Belize. Today, the Lobster was SUPER FRESH, just off the boat!

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Just-Caught Caribbean Lobster!

Next on our list was Grouper. When Belizean Grouper is fresh, it is sweet and light and not at all fishy. At home, I rarely enjoy eating fish. Bleh, Down here… OMG, it is AH-MAZING! And again, luckily for us, look what also just came in off the boat – Fresh Caught Grouper! Yes!

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Perfect Grouper Fillets

Last, but not least – November is also CONCH Season! Same deal, Conch is only available half the year, to protect from over fishing. There is no big celebration when the season opens like with Lobster, but I think there should be! Conch Fritters and Conch Ceviche are as common favorites here as  chicken fingers & fries are back home. We love them both! Luckily, guess what also had just come in on the boat?

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Cleaning the Conch

We considered today a big success, and can’t wait to work with the perfect, fresh seafood we scored. Thanks for tagging along with us today, in Beautiful San Pedro, Belize!

Cheers, and Happy Eating!

Greetings From Sunny Belize! Wish You Were Here!

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We love to travel to interesting places.

This week, we are on Holiday in our favorite destination –

San Pedro, Ambergris CayeBelize!

Beautiful Ambergris Caye, Belize

People Always ask “Where’s Belize?”

Belize is a tiny Caribbean country in Central America, just south of Mexico, and East of Guatemala. We’ve been coming to this beautiful and colorful land for many years.

The food is fresh, the people welcoming. The sky is blue, the sand is white, and the sea is 10 shades of turquoise.

Come along with us! We would like to share some of our culinary experiences…

Ladies Making Pupusas

Freshly Caught Snapper

…and some not so culinary experiences  – with you!

Colorful Afro-Caribe Garifuna Drummers

Do we love it here? YOU BETTA BELIZE IT!

Chef Bruce enjoys delicious Central American Cuisine

Related articles

Recado Chicken Empanadas Recipe ~ So Flavorful “You Can Taste the Love!”

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Flavorful Recado Chicken Emapanadas

Jane and I have been blessed with an urge to travel. One of our favorite locations is the unbelievably gorgeous country of Belize in Central America. Belizeans know how to make succulent and flavorful stewed chicken rice and beans, empanadas, johnny cakes tostadas, tacos, pupusas, ceviche, burritos, salbutes, fry jacks, garnaches, and so much more!

"The Pupusa Lady"

“The Pupusa Lady”

Each time we go, I swear we spend half our time poking around the markets, looking for local ingredients and products. We visit small restaurants for simple but tasty local food. Most often, there is not line cooks, but a hard working Belizean woman doing the cooking. I always say to Jane, “Let’s go to a little local place where someone’s Mama is in the kitchen”.  I swear I can taste love in the food! ❤

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Jane excitedly waits for our shrimp burritos

After we return from Central America, the one food I miss most and cannot get in Suburban Pennsylvania is authentic zesty recado adobo chicken empanadas. What is better that yummy spicy chicken in homemade flaky pasty? They are the fast food of the gods, in my humble food opinion.

The recipe below is not an exact version of the Belizean empanada, but it is close, and very tasty. The flavor and aroma of these empanadas make me daydream about being in  Belize, where I am drinking a cold cerveza in a beach bar overlooking the Caribbean, my feet in the warm sand, talking to my friends while the music drifts lazily away with the tradewinds. Ahhhhh.

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Ambergris Caye, Belize

 Recado Chicken Empanadas

Makes 12 empanadas  *  Prep Time: 2 hours  *  Cooking Time: 20 minutes

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Perfect Flaky Dough

* Pastry Dough Ingredients: 

3 cups all purpose flour

1 tsp salt

1 cup unsalted chilled butter, slice into 1/4 inch pieces

3 egg yolks

1 cup cold beer

* Empanada Dough Method:

  1. Place the flour salt and butter in a 12 inch metal or glass mixing bowl
  2. Use your fingers or a pastry cutter to blend the butter into the flour.
  3. Mix the egg yolk together with the beer.
  4. Pour egg/beer into the flour. Work with your fingers to combine to make the dough.
  5. Sprinkle some flour on your work table. Knead the dough on your work table until it is no longer crumbly. Shape into a ball.
  6. Place the dough back in the bowl, cover with plastic wrap. Let rest for at least thirty minutes.
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Mmm, Recado Chicken

* Empanada Filling Ingredients: 

2 Tblsp Oil

6 deboned and skinless chicken thighs

2 Tblsp either wheat flour or rice flour

1 small onion and one large green pepper, both diced

3 cloves garlic, chopped

1 tsp Recado , mixed with 1 Tblsp hot water (dissolved the Recado in the water  – or use canned chipotle chilis in Adobo, * see page bottom 

1 tsp salt

1 tsp chili powder

1/2 tsp cumin

1/8 tsp ground cloves or allspice

1/8 tsp ground cinnamon

1 tsp hot sauce (I prefer Marie Sharp’s either green or red)

1 tsp fresh lime juice

* Empanada Filling Method:

  1. Place a 14 inch sauté pan, or wok, on a medium flame
  2. Add the oil to the sauté pan. Dust the chicken in the 2 Tblsp flour. Place the chicken the sauté pan.
  3. When the chicken browns on one side, turn it over and do the same on the other side.
  4. Add the onions, peppers and Recado and turn flame to low. Stir all. When the chicken is cooked, remove all to a plate to cool.
  5. Into a clean mixing bowl, add the salt, chili powder, cumin, cloves, cinnamon, hot sauce and lime juice to the cooked chicken, onions and peppers. The filling is done.
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Preparing the chicken filling

* Making and Baking the Empanada

  1. Divide the dough in half (you cannot roll all the dough at one time) Place the dough in your hand and create a disc shape.
  2. Place about 2 Tblsp flour on your work table and place the dough on the flour. Be sure to dust both sides of the dough with flour before rolling the dough. Using your rolling pin, roll the dough to about 1/8 inch thick.
  3. Using a round cutter that is about 6 inches wide, cut circles. If you do not have a metal cutter that large, use an inverted soup bowl. You should have cut at least 4 to 5 dough circles after rolling the dough
roll and cut the dough

roll and cut the dough

  1. Fill each dough circle with about 1/4 cup chicken filling
  2. Wet the edges of the dough using your finger or a small pastry brush. Fold the dough over the filling to make half moon shapes. Press the edges of the dough to seal. You may use a fork to crimp the edges, or you may crimp by creating folds.
  3. Place the empanadas on a baking sheet that is covered with parchment paper, or silicone mat. Using a sharp knife, make a 1/2 inch cut at the top of each empanada to allow the steam to escape when baking.
  4. Brush each empanadas with egg wash
  5. Turn oven to 425 degrees Fahrenheit to preheat your oven.
  6. Using the other half of your dough, make more empanadas.
  7. Place in the oven and cook for 15 minutes
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Juicy & Delicious Recado Chicken Empanadas

 And there you have it! Zesty Recado Chicken Empanadas!

These are a great weekend treat any time of year. Our whole family loves them! Hope you decide to give it a try!

Cheers, and Happy Eating!

+++ PURCHASE “Red Recado” Here: Buy Red Recado from Belize OR HERE: Buy Recado Rojo +++

* Can substitute the Adobo Sauce in canned Chipotle Chilis OR…

     Make your Own! Here’s a few to check out on the web…

     – Recado Rojo Recipe

     – Recado Rojo Recipe #2

     – Red Chili Adobo Sauce Recipe

* Edited for Additions 11/2/13

Travel Cooking with Bruce ~ Fried Chicken Sandwiches … in Beautiful San Pedro, Belize!

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Tonight we had Crispy Fried Chicken Sandwiches for dinner, and it reminded me of our Chicken Sliders in San Pedro Video.

Fried Chicken Sliders in San Pedro, you ask? San Pedro…In Belize?

Yep. Last year, we made a few impromptu vacation cooking videos –

“Impromptu” meaning Bruce was cooking already, and I picked up my phone and started taping him.

I was just goofing around here, but he actually shows, start to finish, how to coat and fry perfect chicken tenders.

We like our on rolls, but they can also be eaten as is with your favorite dipping sauce (or 3),

or are delicious sliced on top of a spinach salad with our “Easy Honey Mustard Dressing Recipe“,

which I also used as a tangy, juicy spread on our sandwiches tonight!

These are Yummy, and Everyone who eats chicken LOVES them! Hope you give it a try!

Cheers, and Happy Eating!