“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!

“Hamanasi Resort Mother’s Day Dinner Menu 2011″

Photo by Sylvie Marrese

Photo by Sylvie Marrese

Happy Mother’s Day!

Sunday, May 9th, 2011

Bread

Roasted Pumpkin Bread

Soup

Corn and Potato Chowder with Crispy Bacon

Special Salad

Mango-Arugula Salad with Orange Citrus Dressing

Entrees

Chiya and vegetable tamales wrapped in fresh banana leaves

 

Bacon wrapped lamb chops topped with chunky salsa verde sprinkled with crumbled bleu cheese served with mint couscous

 

Linguinne tossed with succulent shrimp, white wine, broccoli, carrots and red chili flakes

 

Marinated grilled chicken breast with mango-watermelon-jalapeno salsa served with spinach and plantain frittata

Special Dessert

Strawberry Cheesecake Dream

 

“Hamanasi Easter Menu 2011″

Hamanasi Easter Menu

April 24th, 2011

Bread:

Belizean hot cross bun

Soup:

Spicy curry noodle soup with chicken and sweet potato

Salad Special:

Sliced pear wrap shrimp salad with fresh mint

Entrées:

Risotto folded with button mushrooms, heavy cream, shaved parmesan and topped with julienne orange glazed shoestring carrots

Rainforest honey baked ham with roasted garlic-butter chicken quarters served with sautéed assorted vegetables, candied yams, creamy whipped mashed potato and gravy

Baked banana leaf wrapped yellow tail snapper fillet rubbed with extra virgin olive oil, fresh cilantro, onions, and lime juice paired with pineapple-tomato tartare and petite sage dressing tart

Dessert Special:

Mango crème brulee

“Hamanasi Mango Sangria”

Mango season is here once again and King is exploring many ways on how to enjoy them.   You got to try out his Mango Sangria.  The following are the ingredients:

  • 1/2 cup brandy
  • 1/4 cup lemon juice
  • 1/3 cup lime squash concentrate
  • 1/3 cup orange juice
  • 1 (750 milliliter) bottle dry red wine
  • 1/2 cup triple sec
  • 1 ripe mango, medium dice
  • 1 lemon, sliced into rounds
  • 1 orange, sliced into rounds
  • 1 lime, sliced into rounds
  • 1/4 cup white sugar (optional)
  • 8 maraschino cherries
  • 2 cups carbonated water (optional)

In a large pitcher or bowl, mix together the brandy, lemon juice, lime squash, orange juice, red wine, triple sec, and sugar. Float slices of mango, pineapple, lime, orange, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

Enjoy!