“Belizean Storm Salad”

Another of our tasty special salad recipe!

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 Belizean Storm Salad

Pineapple   1 cup (medium dice)

 Spinach     2 cups (julienned)

Beets         1 cup (med dice)

Cucumber   2 cups (thinly sliced)

 Tomato       1 cup (julienned)

Cilantro       ¼ leaves

Green onion   1 bunch sprigs (for garnish)

 

Toss ingredients together then drizzle dressing over salad

 

Citrus vinaigrette

Lime juice

Orange juice

Olive oil

Salt

Pepper

 

 

Happy Cooking From

Hamanasi Kitchen staff

 

 

“Friday Happy Hour Drink Special: Vitamin C Bomb”

c bomb

It’s Friday, and  tonight’s Hamanasi Happy Hour Special: the “Vitamin C Bomb”!  Using fresh oranges coming from the Stann Creek Valley hills straight into your glass with a splash of Belizean’s #1 rum ~ One Barrel Light rum!  Serve on ice, sit back, relax and enjoy.

“Hamanasi Guest Book ~ December 2013″

“Simply just keep doing what you are doing, we felt at home.  Great to see the trees and animals so close.  Love the unity with Nature Hamanasi has.”

David Surgent, Ontario, Canada

“Appreciated the protection of environment efforts.  Natural atmosphere enhanced stay.  Everything we asked for we got!”

Dave and Jackie Jackson, Washington, DC

“Our honeymoon was everything we hoped for and more.  We are already talking about returning and will miss all the kind service and attention we received at Hamanasi!”

Joseph and Megan McCarty, Dallas, TX

“Our trip was perfect!  Thank you so much.  Entire staff was incredible.”

Tom and Debbie Roberts, Bristow, VA

“Food was awesome! Attention to detail was impressive.  Nothing we did not like.”

Mike and Kathleen Phelps, Washington, IL

“Everything we read and heard was true!  We had an enjoyable anniversary trip!”

Mike and Carolyn Roberts,  Heath, TX

“Made us feel so welcome attention to detail and individual service is very welcomed and appreciated.”

Shelley Wombles, Cincinnati, OH

“Everything was great!  We really appreciated that everyone learned our names and were super friendly.”

Valerie Muckley and Michael Hooper,

“Very happy – just came here for quiet, sun food and relaxation.”

Francis and Nadia Butler, Ridge Spring, SC

“Everyone we met went above and beyond to be kind and helpful.  This truly is a piece of heaven!”

Barry and Maureen Scott, Alberta, Canada

“Thank you for a great honeymoon stay in the beautiful country of Belize!”

Louis and Meghan Poskey, Tallahasee, FL

 

“Honey Butter Grilled Pork Chops Recipe”

 Hamanasi Belize Food

Another guest favorite dinner dish!

8 oz.  Pork chops

2 tsp Salt

1 tsp. Pepper

1/2 tsp. Cayenne

1 tsp. Chili powder

1 tsp. Onion powder

1 tbsp. Garlic powder

Olive oil 1 tbsp.

Season pork with seasonings and set aside.

Grill pork until cooked and then top with honey butter.

 

Honey 1 cup

Butter ½ cup (melted)

Mix honey and butter

 

Happy cookings from the Hamanasi kitchen!

 

 

“Mark is 2013 Traveller’s Rum Mixologist Champion”

Drinks2Our mixologist Mark Jacobs is officially the WINNER of the annual Belize Traveller’s Rum Bartending competition.  The competition featured over 20 participants country wide which consisted Traveller’s rum exclusively infused with tropical fruits and a secret basket of ingredients where creativity, taste and showmanship winners were chosen from each district.  Mark Jacobs was one of the finalist for Southern Belize.   On October 25th Traveller’s Rum had the semi final competition in Belize City and Mark stellar performance and creativity stole the crowd’s  and judges taste buds.  Mark winning rewards was BZ$2000 courtesy of Traveller’s Rum and a touch screen telephone courtesy of Smart Belize.

Way to go Mark….Hamanasi is very proud to have you on our team!

“Hamanasi’s Chocolate Brownie”

 

One of our guests’ favorite desserts is our Home Made Brownie!  Now you can enjoy it at home.

Ingredients

  • 8 oz unsweetened chocolate squares
  • 1 cup butter
  • 5 eggs
  • 3 cups white sugar
  • 1 Tbsp. vanilla
  • 1 ½ cup  Bebe Agua or All Purpose Flour
  • 1 tsp. salt

 

Method

  1. Melt chocolate and butter in double boiler and set aside
  2. In mixer, beat eggs, sugar and vanilla at high speed for 10 minutes
  3. Blend in chocolate mixture, flour and salt until just combined
  4. Pour into a baking pan
  5. Bake for 35-45 minutes.
  6. Brownie should be done on the outside and gooey on the inside.

 

Happy Baking & Eating

From

Hamanasi’s Kitchen Staff

“Hamanasi Braised Jerk Lamb Chops Recipe”

Spicy-Braised-Jerked-Lamb-Chops-Served-with-Fresh-Herbed-Couscous-and-Sauteed-Chayote-Hamanasi-Resort-Hopkins-Village-Belize-Jo

Another one of our guest favorite meat dish is our Braised Jerk Lamb Chops. 

Hamanasi’s Jerk Braised Lamb Chops

Lamb Chops 5 lbs. trim fat Salt

2 Tbsp. Cayenne Pepper

¼ tsp. Garlic Powder

2 Tbsp. Jerk Seasoning

3 Tbsp. Tomato Sauce

½ cup Canola Oil to coat pot

Water three times amount to cover lamb

• Season lamb with salt, cayenne pepper, jerk seasoning and garlic powder right before putting them in the very hot deep pot coated with on the inside with canola oil.

• Once lamb caramelizes on both sides cover with water, add in tomato sauce and cover. Cook for at least a minimum of 2 hours or until liquid reduces exposing half of the lamb and make sure lamb is tender. Add more water if needed.

• Check flavor and add in more salt if needed.

• In a small frying pan add in 5 tbsp of butter and equal parts flour to make a roux which you will use to thicken the lamb gravy.

• Remove the lamb from the gravy then add in the roux piece by piece to thicken the gravy to the consistency you prefer.

• Place the lamb back in the gravy once the consistency is to your choice.

• Serve with your choice of sides,   Happy cookings from the Hamanasi kitchen!

“Hamanasi’s Chicken Fajita Burrito”

Here is another one of our tasty and mouth watering lunch recipes – Hamanasi’s Chicken Fajita Burrito

Ingredients:

  • Vegetable Oil                           1 Tbsp.
  • Chicken Breast                       strips 1
  • Sweet Pepper                          strips ¼ c.
  • White Onion                           strips ¼ c.
  • Salt & Black Pepper               to taste

Method:

In hot frying pan add in your vegetable oil and all other ingredients, sauté until caramelized.

Build:

  • Flour Tortilla, room temperature          1 ea.
  • Pureed Beans, seasoned, hot                  1 pot spoon
  • White Rice, hot                                          1 pot spoon
  • Chicken/Vegetable Mixture
  • Cheddar Cheese (optional)

Place flour tortilla on clean cutting board, spread your beans, followed by rice, sautéed chicken/vegetable mixture topped with cheese, roll close and place in a hot oven for 3 minutes on stainless steel pan or in a microwave oven for 1 minute or until hot to the touch.

“Hamanasi Takes Home The Taste of Belize Cake Decorator & Master Chef 2012 Awards”

December 1st was a big night for Hamanasi as 3 of our staff members competed in the Belize Tourism Board’s “Taste of Belize” event held in the Cayo District. This competition determines the best chef, cake decorator and bartender in Belize. Hamanasi’s chefs took home 2 of the coveted prizes and our bartender came in second! The Minister of Tourism and Culture, Hon. Manuel Heredia opened the event, which consisted of 3 different competitions, Cake Decorating, Bartending and Master Chef for 2012. The evening kicked off with Hamanasi’s very own Executive Chef Sheridan Polanco creating an absolute masterpiece. The cake, which had a Mayan theme in honor of Maya 2012, took her just under 3 hours to decorate and won her the title of Belize’s Cake Decorator of the Year. Her inspiration was the Mayan chocolate fruit also known as “Black Sapote” which she tied into the whole story of the Mayan calendar and the history of the Mayan traditions here in Belize. Yum!! (Chef Sheridan image courtesy of San Ignacio Hotel)

The second event featured three bartenders competing for the title of Belize’s Top Bartender. Hamanasi’s “mixologist” Mark Jacobs invented 3 outstanding cocktails. The first was a Belizean Beauty, second was The Energizer and finally he wowed the crowd with his Monkey Business Creation. The final challenge was a mystery box in which he only had a few minutes to create a drink with Craboo Cream and Traveller Bitters. The result was the tangy Belizean Stinger. Mark earned second place in the competition!

The third and final event saw chefs countrywide going head to head for the title of Master Chef. The challenge: cook three meals with four mystery ingredients in one hour. After preparing a full meal made with all the mystery ingredients the panel of four judges chose Hamanasi Chef Marcia Nuñez as Belize’s Master Chef for 2012! The first elimination round was an appetizer, where Chef Marcia made a Zucchini & Sardine fritter sprinkled with a watermelon salsa. The second challenge was the main entrée. This time she created a delicious pan-fried pork chop and hibiscus cilantro potatoes drizzled with a papaya, cashew & white wine sauce. This put her into the top two ending the final challenge with dessert. This time Chef Marcia made a bacon, peanut & cream cheese wrap served with a stout reduction. Chef Marcia exclaimed, “I was so happy to win! I enjoy cooking and love to experiment with food and create new dishes filled with flavour.” And we love to eat your food, Marcia! Well done. (Chef Marcia and Bartender Mark images courtesy of The San Pedro Sun)

Hamanasi congratulates Chef Marcia, Chef Sheridan and Bartender Mark for competing well in Taste of Belize 2012. We hope to share their delicious creations with you!

Guest Favorite Recipe – Hamanasi’s Peanut Butter Cookies”

Hamanasi Peanut Butter Cookies 

2 tsp.                              Vanilla Extract

1 c                                    Peanut Butter; creamy

3                                      Eggs

1 c                                   Butter; softened

1 1/4 c                           Granulated Sugar

1 1/4 c                          Dark brown sugar

1/4 tsp.                        Salt

1/2 tsp.                        Baking Soda

2 c                                Purity Flour

Method:

  • Preheat oven to 300 degrees
  • In a medium bowl, combine flour, soda, and salt.  Mix well with a wire whisk
  • In a large bowl, blend sugars using a mixer at medium speed
  • Add butter and mix to form a grainy paste
  • Add eggs, peanut butter, and vanilla, mix at medium speed until light and fluffy
  • Add the flour mixture and mix at low speed until just mixed. (Do not over-mix)
  • Drop by rounded tablespoons onto an un-greased cookie sheet, 1 ½ inches apart
  • With a wet fork, gently press a crisscross pattern on top of the cookies
  • Bake for 8-22 minutes until cookies are slightly brown along the edges
  • Transfer cookies immediately to cool surface with a spatula

Happy Cooking & Eating from Hamanasi’s Kitchen Staff!