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Croquette (Japanese Style)

This small fried roll has real “comfort food” appeal.  It’s the perfect choice for a quick appetizer when entertaining guests.

Preparation Time: 10 mins. | Cook Time: 5 mins.

Ingredients:

8 med Potato
1 Onion (diced)
1 lb Ground Steak
1 can Grace Whole Kernel Corn
2 tbsp Malher Consome
2 tbsp Malher Black Pepper
2 tbsp Malher Garlic Powder
2 tbsp Grace Curry Powder

Coating & Breading

1 cup Wheat flour
2 Eggs
1 tbsp Water
1 Cup Grace Vegetable Oil
Panko (Bread Crumbs)

Dip/Sauce

Grace Tomato Ketchup
Grace Mayonnaise
Grace Mustard
1 tsp Grace Soy Sauce
Grace Habanero Pepper Sauce

Directions:

Boil Potatoes or cook in microwave (5 minutes) until potatoes are soft.  Peel potatoes.  In a bowl, mash potatoes completely.

In a pot, fry chopped onions and Ground Steak. Add Malher Black Pepper, Malher Garlic Powder and Malher Consome and Grace Curry Powder. Stir continuously for approximately 8 minutes until Beef is soft.  Add cooked Beef to Mashed Potatoes, add Grace Whole Kernel Corn and mix together.

In a separate bowls place beaten Eggs, 1 tbsp Grace Vegetable Oil and Water.  In two separate bowls place Bread Crumbs and Wheat Flour.

Shape Potatoe mixture into round patties.  Dip in egg mixture, and cover with Bread Crumbs and Wheat Flour.  Heat Grace Vegetable Oil in frying Pan.  Fry coated patty on both sides until brown.

Enjoy alone or serve with dipping sauce.  To prepare dipping sauce, mix together Grace Tomatoe Ketchup, Grace Mayonnaise, Grace Mustard, Grace Soy Sauce and Grace Habanero Pepper Sauce.

Note: Recipe courtesy GraceKennedy (Belize) Limited.

Karl H. Menzies

Karl H. Menzies talks about working hard, his hardscrabble upbringing in the Mesopotamia Area of Belize City as one of his father’s 18 children and his struggle to become the brand name associated with Heineken Beer and Leyland Paints.

Untitled from 7News Belize on Vimeo.

Be One With Belize

A new travel presentation on the small Central American nation of Belize. This short film explores Belize’s Coral Reefs, Jungles, Maya ruins and Cultures for the adventurous traveler or those seeking rest and relaxation.

My Back Yaad – Caye Caulker

Belize Travel Show. Showing you the Best in Belize for local Travelers.

Prince Harry Interview at Xunantunich, Belize

For the celebration of Queen Elizabeth II’s Diamond Jubilee, His Royal Highness Prince Harry of Wales has traveled to Belize.  After climbing to the top of El Castillo at Xunantunich, he is beaming with great things to say about Belize.

Belize – A Backpacker's Paradise

Belize has long been a hotspot for eco-tourists, snorkelers, and young travelers, and is exceptionally well known amongst backpackers. The little country in Central America is full of life, and has numerous opportunities for site-seeing and flora and fauna spotting that are off the beaten path. A few of the best reasons to visit Belize with only a backpack in tow include:

The Language

While backpacking throughout Europe or other parts of Central and South America can also deliver an amazing experience, the language barrier can often prove to make traveling difficult. Unless you’re bi- or multi-lingual, hopping from country to country isn’t always easy. One poor turn and you could be lost and clueless.

Because Belize is a British Commonwealth, English is its first language – and is the only Central American country where this is so. The lack of language barrier for native English speakers makes it incredibly easy to get around or to ask locals about great local eateries or sites.

Inexpensive Transportation

Belize has one of the best bus systems in Central America, and it is incredibly cheap. Backpackers can get to nearly every corner of the country via the Hummingbird, Coastal, or Southern Highway for around 7 USD. Not only are the buses cheap, but they also offer a great way to interact with locals.

Flights to Belize from the States are also relatively inexpensive. A flight into Belize City or into Cancun, which is only a short taxi away, can easily be secured with the miles saved from a Capital One Venture 100,000 card or another frequent flier card.

Friendly Locals

Belizeans are some of the friendliest people to travelers. If you happen to hop on a wrong bus or are simply looking for a great place to grab an authentic meal, they will be more than happy to point you in the right direction. For backpackers, the Belizean willingness to help is often a godsend, and can provide a much more intimate look into the little country.Early morning in Ambergris Caye, Belize

Easy Lodging

Because of Belize’s history as a backpackers’ paradise, lodging is incredibly easy to find, and rarely requires reservations. If you stay away from the touristy cayes, such as Ambergris, you will easily be able to find a hotel or bed and breakfast room for around $30 a night for a single to two person room. In more touristy areas, prices are higher, but again, rarely require reservations.

For backpackers this is great, as it allows them to pick and choose how much time they would like to spend in certain areas and travel on a whim when necessary.

Same Currency

In Belize, the US Dollar is just as good as the Belize Dollar, and nearly every vendor is willing to accept US currency – if not more so than their own Belizean dollar. This is great for US backpackers because it keeps them from having to exchange currency or paying currency exchange rates.

Major cities, such as Belize City, San Ignacio, and Dangriga, all have ATMs as well so you don’t have to carry around large lump sums of cash. However, that doesn’t mean that you should avoid bringing a credit card with you for emergencies. A good no foreign transaction fee credit card can be a life saver when cash is lost or stolen.

While staying in a luxurious resort is often what many think of when considering vacation, they shouldn’t shy from a backpacking vacation in Belize. Although the country does offer 5 star stays, it is on its open roads where the country can truly be found. So if you are looking for a bigger adventure for your next vacation, consider grabbing a backpack and heading to Belize. The diverse countryside and friendly people will be sure to do anything other than disappoint.

Source:  Beachcomber Pete


Belizean Chicken in Grace Coconut Sauce

This rich dish is the perfect choice for a Sunday afternoon meal.  It’s tasty and easy to prepare.

Preparation Time: 15 mins. | Cook Time: 30 mins.

Ingredients:

1 tsp ground cumin
1 tsp Encona Sweet Chilli Sauce
1 tsp ground turmeric
1 tsp ground coriander
4 skinless, Quality Poultry boneless chicken breast halves
Malher Chicken Consome to taste
2 tbsp Kent Boringer olive oil
1 onion (chopped)
1 tbsp minced fresh ginger
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1 tomato (chopped)
½ can Grace Coconut Milk Liquid
1 bunch chopped fresh basil

Directions:

Clean Chicken and wash with Grace Vinegar.  In a medium bowl, mix the cumin, Encona Sweet Chilli Sauce, turmeric, and coriander. In a separate bowl, place the  chicken, add Malher Consome, and rub on all sides with  the spice mixture.  Heat 1 tbsp Kent Boringer Olive Oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside in a bowl. Heat the remaining Kent Boringer Olive Oil in the skillet. Cook and stir the onion, ginger and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the Grace Coconut Milk Liquid. Add the chicken and basil. Let simmer for 5 minutes.   Serve with Grace Coconut Rice.

Note: Recipe courtesy GraceKennedy (Belize) Limited.

Grace Luncheon Meat Coconut Curry Stew

This meal is the perfect  choice for an afternoon meal.  Its quick and easy to prepare.  Fifteen minutes and you’ve got a meal the entire family will love.

Preparation Time: 5 mins. | Cook Time: 10 mins.

Ingredients:

1 can Grace Luncheon Meat (diced)
1 sachet Grace Coconut Milk Powder
2 tbsp Grace Coconut Oil
1 Sachet Malher Garlic Powder
1 tbsp Malher Consome
1 sachet Malher Black Pepper
1 small Onion (diced)
1 small Sweet Pepper (diced)
1 small Tomato (diced)
3 leaves Culantro (chopped)
Grace Curry Powder
Grace Habanero Pepper Sauce (optional)
Water

Directions:

In a bowl, dissolve Grace Coconut Powder in ½ cup water.
Glaze pot with Grace Coconut Oil, heat on high. Add Onion, Sweet Pepper, Tomato and Culantro, stir fry for 2-3 minutes. Add Grace Luncheon Meat. Stir for 2 minutes. Add Coconut Milk liquid mixture, stir. Add Grace Curry Powder, Malher Black Pepper, Malher Garlic Powder and Malher Consome. Stir occasionally and let cook for 5 minutes.

Serve with Grace Coconut White Rice, Tortillas, Bread or Fried Jacks.

Note: Recipe courtesy GradeKennedy (Belize) Limited.

Grace Coconut Cake

This quick and easy cake is perfect for any occasion.  This cake is quick, easy and very tasty.  It will quickly become a family favorite.

Preparation Time: 70 mins. | Cook Time: 20 mins.

Ingredients:

For the crust:
1 cup flour
1 teaspoon sugar
4 tablespoons cold water
½ teaspoon salt
½ cup margarine or fat
For the filling:
2 cups tender coconut, chopped
1-1/2 cups Grace evaporated milk
1-1/2 cups Grace Condensed milk 
½ cup Grace coconut milk liquid 
2 egg yolks
½ teaspoon of Benjamin’s nutmeg 
½ teaspoon nutmeg, grated
1 teaspoon Benjamin’s vanilla essence 
1 tablespoon brown sugar
Butter
Directions:
In a bowl mix all dry ingredients with a fork.  Add the liquid ingredients and mix together with a fork.  Shape into a ball with hands, cover and refrigerate for one hour.
In a blender place chopped coconut and 1 cup Grace evaporated milk, grinding on high until smooth. In a large saucepan, combine 1/2 cup evaporated milk, Grace coconut milk, Grace condensed milk, beaten egg yolks, Benjamin’s nutmeg essence, Benjamin’s vanilla extract and coconut mixture. Mix. Cook for 15-20 minutes, stirring constantly to form the mixture into a custard texture.  Pour the mixture into a round pan and line with dough. Mix in a cup, brown sugar and grated nutmeg. Drizzle over cake.
Bake at 350 degrees for 20-25 minutes or until filling is firm.

Note: Recipe courtesy GraceKennedy (Belize) Limited.

In Pursuit of an encounter with Whale Sharks

BY MELISSA GASKILL

I saw my first whale shark off Isla Holbox, Mexico, near Cancun, where the Caribbean Sea meets the Gulf of Mexico. Allotted two minutes in the water, I kicked alongside a wide, bus-sized figure covered in rows of white spots, which the locals calldominos.

Massive summer plankton blooms attract the tiny-toothed, filter-feeding sharks here, where the Mexican government created a sanctuary that allows only licensed guides to bring the tourist hordes. I’m intrigued by the mystery of these animals — no one really knows where they go before or after their summer stint in Cancun — and spending even a short time in the wide-open ocean next to something so massive left a huge impression. I decided to travel to Belize to learn more.

First, I make the quick hop from Belize City to San Pedro, on Ambergris Caye, and book a dive trip to Lighthouse Reef and the Blue Hole, a well-known spot that brings many tourists to Belize. A round, near-black circle of water a couple of football fields across, like some giant eye in the sea, Blue Hole is actually a collapsed cave. Its main attraction, ancient stalactites, lie more than 100 feet deep, so it’s a short dive with a long safety stop, but often, divers see more well-known species of sharks, such as reef and nurse sharks.

On our other dives, Half Moon Wall and the Aquarium, we also see sharks, as well as rays and a plethora of wildly colored fish, coral and sponges. Very nice, but I’m ready for the main attraction, the whale sharks.

Unlike, say, dolphins and sea turtles, charismatic species that have spawned many tourist operations, whale sharks don’t come to shore or follow your boat. You have to go where they are. So I caught a Tropic Air flight from San Pedro back to Belize City and another southward to Placencia. On the hour, a line of fifteen-seat puddle jumpers take off one after the other, like an airborne invasion bearing tourist bombs. No flight attendants, beverage service, seatbelt sign or overhead bins. We didn’t have to take off our shoes and belts, or put our liquids in a little baggie. My backpack and mesh gear bag rest at my feet. The noisy craft cruises at a few thousand feet, Belize’s lagoons, rivers, jungle, and farms clearly visible just below. Now this is flying.

For a crash course on my spotted quarry, I snagged an interview with Rachel Graham, PhD, director of the sharks and rays program at New-York based Wildlife Conservation Society. Graham began studying whale sharks in this Central American country in 1998. She believes the best hope for the fish, listed as vulnerable by the International Union for Conservation of Nature, may be well-managed tourism and the effect a whale shark encounter like my earlier one can have on people.

As she points out, it may not be possible to linger ten feet from, say, a full-grown wild elephant and live to tell about it. But, as my own encounter proved, a closeup with a ten-ton, 50-foot whale shark poses little danger. And people who swim with these gentle giants tend to appreciate their value alive and in the ocean — not in a bowl of shark fin soup, which whale sharks are killed for.

The sea laps at either end of the narrow runway in Placencia. As the pilot taxis to a stop in front of the small wooden terminal, two boys on bicycles and a couple of dogs cross the airstrip. Placencia has one paved road — which closes briefly each time a plane lands or takes-off — and the rest of its guest houses, gift shops, restaurants and dive shops line a complex of thin sidewalks. Lobster season opens the week I visit, and the town feels festive.

Over fresh fish and cold beer at Placencia’s Barefoot Bar, I pick Graham’s brain. “Whale sharks are an iconic species that open doorways and help people become acquainted with sharks in general,” she says. “These are animals that evolved over millions of years, perfection in predatory form. They also have an important role in the ocean — healthy, resilient reefs are dominated by sharks. They’re beautiful, magnificent, graceful, and big. The world would be an incredibly poor place without these animals.”

Not everyone can search for whale sharks in Graham’s company, but anyone can book an outing to dive or snorkel where they most often show up. We join other divers aboard an Avadon Divers craft and pound over miles of rolling blue water, past green cayes like a string of stepping stones, each sending out a siren song of white sand and palm trees. Some have a single, brightly colored house and neat dock, but most sit empty and inviting.

Dark clouds line the horizon during the one hour and 15 minute ride to Gladden Spit, where whale sharks gather in the spring to feed on fish spawn, and where Belize created a whale shark reserve.

Rain stipples the sea surface as we stop to pay three rangers in a well-weathered boat the $15 entry fee. The rangers work for Southern Environmental Association Belize, a non-governmental organization that enforces limits on the number of boats and people and the required certification of guides who bring them here. It’s a working model of that all-important, well-managed tourism.

The physical conditions at Gladden apparently put fish in the mood, and some 26 different species spawn here en masse after full moons in the spring. Graham recommends looking for Cubera snapper, whose spawn whale sharks favor.

The dive site lies outside the wave-dampening barrier reef, and what feels like the entire Caribbean fetches up here, huge swells that send the boat rearing into the air to crash back down, with plumes of white spray reaching the top deck.

Geared up, I jump into the water and waste no time descending beneath the wave action. At 80 feet, our bottom limit on this dive, the reef lies another 50 feet or so below us. Beyond, the view drops off into endless blue. On the 50-minute dive, I see a school of swirling fish, a few moon jellies, and a pod of dolphins circling above with audible clicks and squeaks. But no whale sharks.

When they do appear, Graham says, the huge figures seem to materialize out of the blue, sometimes above, sometimes below. She’s even turned around to find one right behind her, a Mack truck of a fish in perpetual first gear, with a flat, wide mouth for a grill. So, I constantly turn as I fly through watery space, eyes peeled for dark shapes and tell-tale spots.

I feel as if the giants lurk just beyond my field of vision. And there they remain, as the dive master signals time to surface. While I’m disappointed, of course, part of me celebrates the fact that these are wild and free animals that still call their own shots.

The next trip to Gladden is two days away, and Graham has work to do, so I dive Glover’s Reef the following day instead. It’s a two-hour trip to this remote atoll, but worth the reward, a still-thriving reef all to ourselves, no other dive boats in sight. We make three dives along the reef, a wall of vibrant corals, sponges and fans at about 50 feet, dropping into more deep blue space. Clouds of fish — the usual tropical suspects: queen angelfish, butterfly fish, blue tangs, damselfish, parrotfish, wrasses, only more of them — as well as goliath groupers, balloonfish, batfish, and barracuda inhabit this vibrant reef. The third dive, I cruise at about 50 feet, remaining submerged nearly an hour.

When it’s time to ascend, I scan the abyss, willing a whale shark to appear. None does.

Not seeing one gives me a reason — a need, even — to return. I mark next April’s full moon on my calendar.

Source:  The Miami Herald