Category Archives: Salad

Gourmet Lobster, Spinach & Tomato Salad

salad 1

With the opening of the much anticipated Belize Spiny Lobster Season, this recipe will delight your family. Chunks of lobster meat tossed in a healthy salad – is a definite game winner!  

WHAT YOU NEED:

1 pound Spiny Lobster tails (de-shelled)

1 handful of spinach leaves

2-3 medium tomatoes, cut into wedges

¼ cup extra virgin oil

Zest and juice of 1 ½ lemons

Salt and pepper

DIRECTIONS:

*If lobster tails need to be thawed out, place in cold water bowl for ten minutes, squeeze out any excess water and pat dry.

*Dice lobster tails in big chunks

*In a large bowl, toss spinach and tomatoes with olive oil.

*Add lemon juice, salt and black pepper to taste and toss again

*Add lobster chunks and gently toss one more time

*Garnish with lemon zest.

*this recipe makes 4 servings

Optional: Pairs well with Hot Mamas Belize Manganero Sauce

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Belizean Potato Salad Recipe

POTATO FINAL

This potato salad recipe is the perfect accompaniment to your traditional Sunday meal; stew chicken with rice and beans. Simply follow these instructions and you are on your way to making the classic potato salad for your family to enjoy.  

¾ cup Heinz Salad Cream

4 cup cubed cooked potatoes (about 1 ½ pounds)

1 can mixed vegetables, or peas and carrots

2 boiled eggs

¼ cup chopped sweet pepper

1 tbsp. water

Paprika

1 tsp. prepared mustard

¼ cup chopped onion

1 tbsp. vinegar

Salt and Pepper

Optional: Celery

DIRECTIONS

*Boil the potatoes and eggs for 20 minutes

*Place cooked potatoes in large bowl. In blender, mix sweet pepper, mustard, salt, pepper and 1 boiled   egg.

*Pour mixture over potatoes. Drain mixed vegetables and add to mixture

*Scald onions with pinch of salt, water and vinegar just until onions are tender.

*Drain and add to mixture

*Stir gently to avoid mashing potatoes

*Turn mixture into serving bowl

*Garnish with sliced eggs and paprika. Serve immediately or cover and refrigerate

NOTE: This potato salad is best when served on the side with the traditional Stew Chicken, Coconut Rice and beans. For that spicy note, dash a few drops of Hot Mama’s Belize Pepper sauces atop your meal.  

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Baked Snapper with Wine & Capers

SNAPPER IN WHITE WINE

Here is another seafood delight….baked red snapper with capers and white wine. This recipe pairs well with Hot Mama’s Belize pepper sauces. 

WHAT YOU NEED:

2 medium sized snappers, cleaning for cooking

½ cup dry white wine

¼ cup melted butter or margarine

½ tsp. black pepper

2 tbsp. capers

1 tsp. salt

1 tsp. tarragon

4 tsp. limejuice

DIRECTIONS:

*Brush inside of fish with part of melted butter.

*Sprinkle with limejuice, salt and pepper

*Place fish in shallow baking dish, brush with rest of butter and sprinkle with tarragon and capers.

*Pour wine around fish. Cover and bake for 15 minutes at 375F.

*Remove cover and bake 15 minutes longer or until fish is easily flaked with fork.

*This recipe yields 4 servings

OPTIONAL: Add several dashes of Hot Mama’s Belize Pepper sauces for that heat.

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Mmm Mmm Monday: Sweet Pepper and Citrus Vinaigrette

1/4 cup lemon juice
1/2 cup orange juice
1 lime, juiced
1/2 cup Hot Mamas Sweet Pepper Sauce
1 tablespoon Dijon mustard
1 tablespoons honey
1 cup olive oil
1/2 cup white sugar
Salt & pepper to taste

In a blender, combine the lemon juice, orange juice, lime juice, Sweet Pepper Sauce, honey, mustard & white sugar and blend at high speed for thirty seconds.  Slowly blend in the rest of the ingredients and add salt & pepper to taste before serving.  Serves 4-6 people.

Hot Mama’s Product:  Hot Mama’s Sweet Pepper Sauce

Buy this product in our online shop!

 

Mmm Mmm Monday: Grilled Corn, Tomato and Mozzarella Salad

3 tablespoons white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup Hot Mamas Sweet Pepper Sauce
6 ears fresh corn, husked (about 4 cups corn kernels)
2 cups red or orange grape tomatoes, halved
1 bunch scallions (white and green), thinly sliced
8 ounces fresh mozzarella, cut into small cubes
1 1/2 cups fresh basil leaves

Whisk the vinegar, Sweet Pepper Sauce, salt, and pepper together in a small bowl.  To make a smooth dressing, gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream.    Shear off the corn kernels with a sharp knife over a bowl and toss in the tomatoes, scallions and mozzarella.  Pour the vinaigrette over the salad and toss to coat, cover and let set for 15 minutes or up to 2 hours.  Before serving, tear the basil over the salad and stir one more time.  Serves 4-6 people.

Hot Mama’s Product:  Hot Mama’s Sweet Pepper Sauce

Buy this product in our online shop!