“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!

“Hamanasi’s Napolean Shrimp Salad”

Hamanasi’s Napolean Shrimp Salad

Ingredients:

Shrimps~10 Sautéed (seasoned w/salt & pepper)

Romaine Lettuce~1/3 small chop

Flour Tortilla~ 1, cut in quarters and fried

Ranch Dressing~as desired

Cucumbers, medium~¼, small dice

Tomato, medium~ 1/3 wedge, small dice

Method:

  • Place 1 tsp. of dressing in center of plate.
  • Place one ¼ of the fried flour tortilla on top of the dressing.
  • Layer tortilla with lettuce and shrimps and repeat until complete.
  • Top with a sprinkle of the diced cucumbers, tomatoes, shrimps and a good drizzle of dressing.

 

“Hamanasi Chimichanga”

Are you ready for another one of our delicious recipes? The Chimichanga is among our guest favorite desserts. Let us know which one was your favorite!

Hamanasi’s Chimichanga

Ingredients:              For 1 filled Chimichanga Flour Tortilla

Flour Tortilla                 1, large

Bananas, large              3, peeled and sliced medium thick

Almonds, sliced            2 Tbsp.

Brown Sugar                  ½ cup

Butter                               1 Tbsp.

Cinnamon Powder        ½  tsp.

Raisins                              2 Tbsp.

Vanilla Extract                 ¼ tsp.

      Preparation

  • Place all ingredients in a small pot and allow to simmer  or  cook down for about 15 minutes until ingredients appear caramelized, brown and soft.
  •  Allow to cool on stove top then take one Flour Tortilla and fill.
  •  Secure tortilla closed with frilled toothpicks.
  •  Deep fry the Chimichanga in a deep pot of how oil or a deep-fryer until tortilla is golden in cooler all around.
  •  Remove from fryer and allow to drain for about a minute.
  •  Carefully cut off crunchy ends (optional), you should have 4 servings from one Chimichanga burrito.
  •  Top with vanilla ice-cream and drizzle with caramel sauce, enjoy!

 Happy Cooking & Eating

From

The Hamanasi Kitchen!

“Hamanasi Caye Lime Pie”

Our home-made Caye Lime pie is one of our guests favorite desserts, and we are happy to share the recipe with you!

HAMANASI’S CAYE LIME PIE

Ingredients:

Mix together all at once:

  • 2 cans                        Condensed Milk
  • 2                                    Egg Yolks
  • 1 tsp.                           Vanilla Extract
  • 1 c.                                Lime Juice

 Method:

  • Mix all of the above ingredients together with a paddle and pour into a graham cracker pie shell and bake for about 25 minutes on 350°F. 
  • The pie should be more firm than lose when shaken to check for doneness. 
  • Chill for 2 hours in the freezer to firm up pie prior to serving.

 

Garnish by caramelizing thinly sliced Lime wheels with White Sugar in a skillet.  Cook until the sugar and lime becomes dark.  Remove from heat and allow to cool down before using.  Slice generous portions of the pie and place the lime on top.


Happy Baking & Eating

From

Hamanasi’s Kitchen Staff

“2011 Christmas Eve Cookie Buffet”

The traditional Hamanasi Cookie Buffet was a slam with guest sating their sweet pallets with the popular Ginger Bread Men, Almond Bars, Peanut Butter Blossoms, Pineapple Filled Cut-outs, Sugar Cookies, Lime Drop Cookies, Chocolate Chews and last but not least our Ultimate Chocolate Chip Cookies.   To quench their thirst we had Shiraz Punch and the not to be forgotten our Hamanasi Eggnog.

 

“Hamanasi’s Cho Cho Soup”

Hamanasi’s Cho Cho Soup

Serves about 6-8 people

Ingredients:

  • Cho Cho – 3 lbs, peeled, seeded, rough chop   (called Christophene or Chayote  in   the U.S.A.)
  • Canola Oil – 2 Tbsp.
  • White Onion – 1, rough chop
  • Celery – 2 stalks, rough chop
  • Stock or Water  – 12 cups (vegetable or chicken stock)
  • Salt and White Pepper to taste

Method:

  • In deep hot pot add canola oil, onions and celery to sauté lightly for 2 minutes.
  • Add in cho cho and sauté for another 2 minutes then add in your water or flavored stock.
  • Allow to boil until cho cho is soft then let cool before pureeing in blender.
  • Once pureed, season with salt and pepper to your desired flavor.
  • Serve hot.

Happy Cooking & Eating

From

Hamanasi’s Kitchen Staff

Guest Favorite Recipe – Hamanasi’s Caye Lime Pie

Hamanasi’s Caye Lime Pie

Makes 1

Ingredients

Pie Crust:

Graham Cookie Crust

Filling:

2 cans Sweetened Condensed Milk

About ½ cup lime juice

3 Egg Yolks

Method:

1. Preheat oven to 375 degrees Fahrenheit. Prepare crust following packaging instructions.   Press into pie pan.

2. To make filling, pour milk into mixing bowl, add egg yolks and stir. Add lime juice a little at a time and stir. Taste and add more to achieve desired tartness. Set aside to thicken (lime juice will achieve this).

3. To assemble, pour milk filling into prepared pie shell. Put into oven and bake until milk filling is firm.

4. Cool pie on rack before slicing.

5. Garnish with thinly sliced fresh or caramelized limes.

Happy Cooking & Eating

From

Hamanasi’s Kitchen Staff

“Marcia Nunez CIA Pro Chef Level 11 Graduate”

Marcia Nunez

Congratulations to Marcia Nunez for completing the Culinary Institute of America “Pro Chef” Level 11 in Belize City.  This course was offered by the Belize Tourism Board.  In a span of two years, Marcia traveled from Hopkins to Belize two days a week to attend the classes in Belize City. The objective of this  course was for the culinary student to better understand the nature of food, menu structure and fuse Local, Mediterranean and International cuisines.   Marcia has been a member of the Hamanasi family from the beginning and she now holds the title of Chef.  Marcia has set the bar for the other kitchen staff to follow her foot steps an  marry their culinary skills with the “Pro Chef” level education which Hamanasi funds free of charge in support of their employees.  Marcia Nunez, we raise our glass to you!