Cayo Scoop! The Ecology of Cayo Culture

Video of the day.  Tanya McNab spoke about diversity, equality, and creativity at the Tedx Belmopan.  She talks about creating a campaign for the banana industry, and it's definitely worth a watch for that alone. 

 

"Think outside the box? Creative Director Tanya McNab believes we can stay creative in everything we do and shows us what we can do with the box. Born and raised in Belize, Tanya McNab is an award-winning graphic designer, publisher, and visual branding expert. McNab is the force behind a handful of Belize’s important publications.

 

Her most innovative creations include the Flavors of Belize Magazine, Flavors of Belize Cookbook, and the Destination Belize Magazine–the country’s foremost tourism publication. When she is not working on her passion out of her Belize City office, or in the field with clients, you will find McNab recharging her creative batteries on the offshore cayes, or away exploring the world."

Video of the day.  Want to learn the easy way to make delicious tortilla soup?  Flavors of Belize just released a video showing how to do just that.  Looks delicious!

"Follow along with Chef Carolee Chanona as we prepare a staple soup in Belize and in restaurants throughout the country - Tortilla Soup."

The group at Flavors of Belize put out a Christmas special where Chef Sean Kuylen made Black Cake and Christmas Ham.

 

Part 1: http://www.youtube.com/watch?v=akccQ3oox0A

Part 2: http://www.youtube.com/watch?v=qiabsDoThXg

 

"One of the most important items on the menu for a true Belizean Christmas.  Chef Sean Kuylen tries his hand at baking, adding some flavor to this timeless recipe and almost burning off an eyebrow in the process!  If you are looking for an authentic homegrown Belizean recipe (with a spin, of course) to try this Christmas - our Black Cake recipe is perfect."

This week on Cooking with Flavors of Belize and Chef Sean Kuylen, he explains bruschetta - spoiler, it's a fancy way of saying 'toast' - and makes some mango pico de gallo to top it all.  He gives some great advice on using cashews instead of pine nuts.  Another great dish.

 

"Chef Kuylen prepares this delectable recipe submitted by popular local hotspot - The Riverside Tavern. Located in Belize City, they're known for their original menu items, a mean burger, and a very happy happy hour.  A recipe that is especially appropriate for this time of year as they make for the perfect finger food for your Thanksgiving or Christmas parties if you want to infuse a little Belizean flavor into the mix."

Chef Sean Kuylen demonstrated how to cook plantain tostones with avacado and shrimp on the first episode of Cooking with Flavors of Belize.  The video is shot well, and Chef Kuylen makes it look easy, and delicious.  Warning: You will be hungry after watching. 

 

"Belizean Cooking at its Best!  The premiere of Cooking with Flavors of Belize featuring Chef Sean Kuylen.  On the menu is Shrimp Tostones with Guacamole all the way from San Pedro's Red Ginger Restaurant at the Phoenix Hotel."

The Flavors of Belize cookbook is one year old today.  They released a video chronicling the last year's activities.  They are also offering a discount in July if you want to purchase it.  Congratulations, Flavors of Belize!

 

http://www.flavorsofbelize.com/#!buy-flavors-of-belize/ccac

 

"Flavors of Belize has taken us on many adventures and given us many opportunities.  Today I would like to share a little bit of where we've been and what we've done in the past year!"

Cayo gets an amazing write up in the latest edition of Hemispheres Magazine.  Caracol, Rio Frio Cave, and MPR get a great write up.  Blancaneaux Lodge is where the author stayed.  The Flavors of Belize cookbook got a great mention in the article too.

 

"The crown jewel of the Cayo region is Caracol, a sprawling ruin that once
was one of the most powerful cities in the Mayan world.  At its peak there were maybe 150,000 people living here, roughly half the present population of Belize, and the whole city was clad in plaster.  It was mysteriously abandoned 1,200 years ago and rediscovered by a logger in 1937.  As you explore, a hummingbird mistakes your orange backpack for a giant flower; a howler monkey erupts in a nearby copse, scaring you out of your wits.  Skirting a coal-black fire ant hill with great care, you encounter what’s left of a middle-class Mayan residence.  Under it is a tomb in which archeologists made an extraordinary discovery: skeletons with flatened foreheads and jade inlaid in their teeth."

Flavors of Belize was highlighted on Daytime TV.  More great exposure for Belize, its food, and its great culture.

 

"Flavors of Belize had the wonderful opportunity of being hosted on Daytime TV on January 16th.  Daytime TV, produced by River Bank Studios covers 85% percent of US household viewers, with a reach of 97.1 million homes across the United States and is syndicated in over 100 markets.  The show aired today at 11am ET and we will be posting a copy as soon as it's available!"

One of the food photographers that helped with The Flavors of Belize has a great article on the process, along with a couple of cool videos.  There's even a recipe for a hot pepper and onion salsa.  If you leave a comment, you might win a copy of the cookbook.

 

"There’s so many wonderful recipes to dive into within the book’s pages, and if you’ve never experienced Belizean food then you’re in for a treat. It’s a fantastic blend of distinct cultures, sometimes moving in one direction before coming back to another.  It’s Mayan, it’s Carribeean, It’s Asian, it’s Creole, and it’s all delicious.  In fact, several recipes from the book have become standards at our house."

Flavors of Belize and Chef Sean Kuylen make some delicious conch fritters, and the beer batter is made with Lighthouse beer.  Check out those bite sized beauties.  The sweet and sour sauce looks as good as the fritters too.

 

In related news, they are having a photo competition to win a copy of the Flavors of Belize cookbook.  Just make one of the dishes, and send in a picture.

 

"A classic Belizean dish, perfect for an appetizer at dinner time or a quick snack.  And as usual, Chef Sean puts his spin on things adding Belikin Lighthouse Beer to the batter while giving chefs at home good tips when preparing this simple dish."

If you're not hungry, you will be after seeing Chef Sean Kuylen make some BBQ'd ribs with a sorrel glaze.  He actuallly uses Belikin's sorrel stout, which is seasonal, and is out now.  Thanks, Flavors of Belize, it looks delicious. 

"Sorrel Glazed Ribs - the options are unlimited with this recipe!"

Flavors of Belize teams up with Chef Sean Kuylen to make dukunu in episode 2, and Chef Sean explains how to make dukunu the easy way.  He also adds some shrimp to the mix.  Who's hungry?

 

"Tonight on the menu is a traditional Mayan meal that's popular not only in Belize, but throughout the Caribbean and the Americas. It's name varies depending on location, but here in Belize it's known as 'Dukunu.' Chef Sean deconstructs this normally difficult and time consuming dish, and re-constructs it in a way easy for anyone to attempt right at home. Still keeping with the original elements of the dish, he makes it his own by adding his twist to this well known cultural meal."

The Flavors of Belize Cookbook has a nice little ad mentioning how great of a gift it would make for Christmas. It says you should be able to find it at Courts. They have many great recipes in the cookbook.

The beautifully done Flavors of Belize cookbook, by Tanya McNab.