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!
Happy Mother’s Day!
Sunday, May 9th, 2011
Roasted Pumpkin Bread
Corn and Potato Chowder with Crispy Bacon
Mango-Arugula Salad with Orange Citrus Dressing
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
Strawberry Cheesecake Dream
Hamanasi Easter Menu
April 24th, 2011
Belizean hot cross bun
Spicy curry noodle soup with chicken and sweet potato
Sliced pear wrap shrimp salad with fresh mint
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
Mango crème brulee
- 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.
Hamanasi’s Carrot, Ginger & Coconut Soup
10 peeled carrots, grated coarsely
2 oz grated fresh ginger
2 oz White Onion
1 Garlic Clove
3 14 oz. can Coconut Milk
Water to halfway fill the pot
Salt & Pepper to taste
1. Sautee the carrots, ginger, garlic & onion in saucepan over medium heat with butter, until carrots are tender.
2. Add coconut milk and water, lower flame and allow soup to simmer about 15 minutes
3. Pour in batches into blender and puree mixture. Return soup to pot, season with salt and pepper and server warm.
4. Garnish with whatever you like. E.g. Fresh sprig of parsley, dollop of sour cream, fried carrot skins, etc.
Happy Cooking & Eating from Hamanasi’s Kitchen Staff!
We started with Lime juice,
a shot of Lemon Light Rum,
a shot of Lite rum,
a touch of Blue Curacau for some color,
and some Sprite to fizz things up.
Its all shaken and served in a Martini glass with a slice of lime and a cherry.
Hamanasi indulged all guests in a galore of sweet treats this evening on our Christmas Cookie Buffet. We had scrumptious treats like Glazed Holiday Sprinkle Doughnuts, Gingerbread Man Cookies, Toasted Sesame Seed Fudge, Coconut Cupcake w/cream cheese frosting, Pumpkin Spice Cupcake w/pumpkin butter cream and Chocolate Ganache Filled Cupcake. To top it all off we had Hamanasi very own dulcet eggnog receipt on the buffet table chilled and ready to serve.
“ Dis da fi we” DONUTS hot off the Hamanasi oven by Chef Sheridan. Try our “Family” recipe below:
Quick Rise Yeast 5 tsp.
Warm Water ½ cup
All Purpose Flour 6 cups
Cinnamon Powder ¼ tsp.
Low Fat Milk(lukewarm) 1 ½ cups
Light Brown Sugar ½ cup
Kosher Salt 1 tsp.
Vegetable Shortening (melt) 1/3 cup, shortening should be warm not hot
- 1. In small bowl mix together the yeast and warm water and allow to sit for about 5 minutes.
- 2. In mixing bowl with dough hook add in the flour, milk, sugar, salt, cinnamon powder, eggs and shortening immediately followed by the yeast and water mixture.
- 3. Mix on low speed until dough comes together, add more flour if necessary to form dough that is soft and not sticky but not dry.
- 4. Place dough on lightly greased surface, cover with the same mixing bowl but lightly grease the inside of the mixing bowl in order to prevent the dough from sticking before you cover the dough.
- 5. Allow dough to at least double in side then roll to at least ½ inch thick on lightly greased surface.
- 6. With the standard hollowed out soup can, cut doughnut circles and with your index finger punch a ring in the center of the doughnut and swing it out until the ring is the size of a large marble, use both index fingers together for this process.
- 7. Place doughnuts on lightly greased baking sheet to rest until double in size.
- 8. While doughnuts rise, in a medium size deep pot add in vegetable oil half way to heat but not too high or else when frying the doughnuts they will brown too fast and not allow for the inside to completely cook evenly.
- 9. While oil is heating take 4 Tbsp of Butter, about 1 ½ cups of Icing Sugar, ½ tsp of Vanilla Extract and about 3 Tbsp of Hot Water then mix all together with a hand held whisk to form a Creamy Glaze. Add more icing sugar if glaze is too thin, and add a little more hot water if glaze is too thick.
- 10. Add your double in size doughnuts to the pot of hot oil and allow to brown for a few seconds on one side, then flip doughnut with a fork to brown on the other side, this is a fast process.
- 11. Place doughnuts on a wire rack or a plate lined with parchment paper once removed from oil, immediately drizzle the Creamy Glaze on to the doughnuts and you are now done.
- 12. Enjoy!!!!!!!!!
Happy Father’s Day!
Sunday, June 20th 2010
Pan Cubano (Cuban style bread)
Black Bean Soup
Chilled Lobster Salad with Habanero Aioli
Fish Cakes with Fresh Lime Cocktail Sauce
Green Plantain Tapas
Fried mashed green plantain topped with diced vegetables and fetta cheese,
served with a black bean & sweet corn chutney.
Braised Pork Roast
Spicy braised shredded pork roast served with coconut milk rice and beans
and fried ripe plantains
Tender quartered chicken browned and simmered in a stew of fresh citrus juice and
assorted vegetables, and served with white rice
Lime Red Snapper
Whole red snapper marinated in lime juice and herbs, pan cooked with a splash of white wine, served with a fruity petite green salad
Land & Sea
Grilled flank steak spiked with garlic-orange reduction sauce and topped with mango chutney,
paired with (one-half) grilled lobster tail
and served with roasted herb potato and sautéed vegetables
Tropical Fruit Crepe A la Mode with Rum Raisin Sauce