As we continue our Countdown of the Maya End of the World (53 days to go!), what better way to start off this week’s bang than with this scrumptious Maya-inspired dish:
Salbutes
Corn Salbutes topped with Chicken (Shredded), Escabeche Onions (Pickled), lettuce-lime Chiffonade, tomato Concasse and queso Blanco (Crumbled).
Belize is home to a melting pot of cultural and contemporary culinary delights. Tantalizing mixtures of Caribbean spices, African vegetables and even Central American cooking styles can be found throughout the country. Even while living abroad, Belizeans find a way to highlight their culture. Check out what these proud Belizeans are cooking up in Los Angeles and what the LA Times has to say about their food in their “Little Belize” review.
Did you know you can spend an evening secluded in the privacy of your villa while a chef prepares you a private gourmet dinner?
For a truly special experience, allow us to create a private, customized dining experience in one of our property’s unique locations. Be the sole recipients of a 5-course Tasting menu designed for your palette, in our Wine cellar, adjacent to our Infinity-edge pool or on our Stargazing Terrace. Click Here to learn more!
Sweeten up your weekend with our Banana-Hazel Martini!
Banana-Hazel Martini: Banana, Frangelico Liqueur and Vodka served Martini style.
Ingredients
1 Oz. Frangelico Liqueur
½ Banana (Ripened)
2 Oz. Vodka
3 Cubes Ice
Preparation
Add ¼ Banana into mixer and liquify. Add 1 Oz. Banana, Frangelico Liqueur, Ice and Vodka into shaker; shake thoroughly – and pour into Martini glass. Garnish with Banana slices or Cherry, Enjoy!
Here at Ka’ana, we grow all kinds of fruits and vegetables including broccoli, cauliflower, carrots, lettuce, arugula, bell peppers, tomatoes and potatoes, as well as hot chiles and spicy herbs. Our fruits are of the tropical variety including bananas, papayas, watermelon, pineapple and local exotic fruits such as mammy apples and dragon fruit.
Most of our fruits and vegetables grow all year round. Carrots grow between August and January while broccoli and cauliflower grow between May and August.
We create our own jams and infusions using the fruits and also pickle the vegetables in-house. Produce from our organic garden is incorporated in all of our recipes at La Ceiba to ensure that our guests are always eating healthily and organically.
Here’s the lowdown on what we are having today. It’s a crowd favorite here and a traditional Belize breakfast dish you can find in our restaurant La Ceiba. This tasty platter is built up with layers of handmade tortillas, fried organic eggs, American cheese and re-fried beans. It’s drizzled with a fresh homemade sauce made from tomatoes, basil, onions and garnished with chopped cilantro - all grown here in Ka’ana’s organic garden. So Tasty!
We are all a bit of cocktail nerds here at Ka’ana and even love to infuse our own alcohol (you saw our post about what we like to make in house here http://tinyurl.com/99lk2q2)
You can take a cocktail class with one of our master mixologist, learn about local alcohols or how to improve your own cocktail repertoire. Or hang in our newly renovated Freize lounge and try our variety of bespoke Belize inspired cocktails.
Try our panades recipe at home to tickle your taste buds!
Ingredients
1 pound corn masa or Quaker masa harina de maiz mix
½ teaspoon salt
Water, just enough to make masa pliable and form into small balls, 1½ inches
Refried beans
Directions
Mix masa, salt and water form 1½ inch balls. Use 2 pieces wax paper and place one piece on the base of tortilla press. Place corn ball in the middle and cover with the second piece of wax paper. Cover and press firmly until flattened. Place approximately 1 to 1 ½ teaspoons refried beans in the middle and fold over to make patty, press to seal edges. Do not overfill. Heat oil in a large frying pan and fry panades until it floats and then turn and cook until slightly crisp. Serve with onion sauce. May also use fish, beef or cheese as filling.
Don’t forget to stop by La Ceiba restaurant to try our version next time you’re at Ka’ana!
16 fresh jalapeno chiles
2-1/2 cups milk
1/2 pound grated chihuahua, monterey jack, cheddar, or cream cheese
Flour for coating
1 lightly beaten egg
2-1/2 teaspoons water
1 teaspoon oil
3/4 cups dry, seasoned bread crumbs
Oil for deep frying
Carefully slit one side of each jalapeno chile. Remove the seeds with a sharp paring knife. Place the chiles in a container and cover with milk. Let soak overnight in the refrigerator.
The next day, drain and rinse the jalapeno chiles.
Stuff each chile with cheese. Dip stuffed chiles in flour, shaking off the excess.
Beat the egg, water, and oil. Dip the floured chiles in the egg mixture and roll in bread crumbs, being sure the surface of the chiles is completely coated. Place coated chiles on a rack within a tray and refrigerate uncovered for about 20 minutes to dry out.
Heat oil in a deep-fryer to 425 degrees F. Ease stuffed jalapenos into oil, a few at a time without crowding, and cook until golden brown. Drain on paper towels and serve hot.
Here at Ka’ana, we love to promote an eco-conscious lifestyle and we encourage you to get inspired to follow suite. Learn about the 8 wonderful products we create in-house using our organic garden and other locally sourced vendors to encourage sustainable living!
1. Interiors, decor and frames
(Examples: our aged metal villa doors, dual mahogany loungers)
