#68: Belize

Rocky Mountain Showdown 2015!

This weekend we geared up for a little in state football rivalry. Our hometown heroes CU vs CSU duked it out in their annual grudge match. As a Buffalo household, and being an alumna myself, I bleed gold and black. It’s safe to say though that some of the Brovsky Tribe attended State and therefore we are a land divided. In all fun and games though, good football is good football and a little healthy rivalry is just what the doctor ordered for a lazy weekend.

THE DINNER: Belizean food consists of mostly rice and beans paired with poultry and seafood. Red meat and pork are consumed but are not common. Coconut milk is a mainstay in sauces, rices and stews bringing together the general sense of the cuisine to be lighter fare. They don’t eat very heavy foods in this Central American country. Local fruits are quite common, but raw vegetables from the markets less so. Mealtime is a communion for families and schools and some businesses close at midday for lunch, reopening later in the afternoon. Which I find absolutely darling for a fairly large nation. When researching meals and recipes for this week’s country meal, I came across these things call Conch Fritters which are something of a national snack food and appetizer… and they look just about as sinful as one can get. But due to the Rocky Mountain state having a marked lack of conch meat, it was decided on poultry.

We settled on Belizean Jerk Chicken (which made me laugh at the ingredient list). I mean 3 whole chickens is how this story starts out… and for the three of us that means one who chicken a piece and the story ends with 6lbs of potatoes which is the weight of a baby human. So needles to say we will probably be quartering that recipe. Apart from the ingredients, jerk chicken is a huge cultural dish in the Caribbean and Latin America. It’s what BBQ is to the Southern US. So, it’s a thing of much debate, pride and enjoyment.

Belizean Jerk Chicken Recipe:http://ambergriscaye.com/forum/ubbthreads.php/topics/433336/Belizean_Jerk_Chicken.html

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OVERALL COUNTRY SCORE:

Ease of prep and cooking: TWO STAR out of five this meal!
So this one had a lot of ingredients. Beyond that, it seems simple, but as I’ve said before grilling chicken is an art. You over cook it and it’s dry, you under cook it and it’s still clucking. So there’s a middle ground that’s a lovely, tender, succulent middle ground of perfectly cooked grilled chicken. Lucky for me, my mom is the BBQ queen so she makes this look easy. But for the rest of us, it’s a two on the scale for difficulty.  Apart from that, none of the ingredients required conversion from metric or a trip to a specialty store. So that’s always good news.

Best dish of all time scale: FOUR STARS out of five for Meal!!
As a lover of spicy things, I wanted this to set m hair on fire. I’m not sure why I wanted that, but I did. So when this was spicy but more on the tangy side, I was a little disappointed. It was zippy. It also had a very complex flavor. So much going on with this recipe marinade. I loved the idea of jerk chicken but we sort of wanted more “sauce” to it so that the rice could soak up the wonderfully complex spice palate. It was just below the mark for us. Definitely yummy, but just a little off of center. We wanted so much more from it. Very good though. My favorite part was the rum, because let’s be real here, alcohol and chicken have always played well together. It was sweet when the liquor burned off which counter acted the spice of the habanero.

As we head into the Denver Race for the Cure weekend next week, we will see you in Eastern Europe for Belarus for country #69! 

Running our paws off next weekend!
– L & K

 

 

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