clinging to the wreckage: News Update.

Monday 29 September 2008

News Update.

I reproduce below the email from Jim Ellis, owner of Mario's that gives a little more information on the murder of Leonidas.

It is with much sorrow that we must inform you of the death of Julio Leonidas Martinez Pinto. One of the Mario's Marina guardians, Leonidas was shot to death, near the pipe line gate between the village of La Esmeralda and Mario?s, by an unknown assailant as he was coming to work the evening of Sunday the 28th of September.

It is the staff here that makes this marina a unique place and is what keeps bringing cruisers back here. If you spent any time sitting in your cockpit after sundown you were more than likely aware of the presence of the guardians as they patrolled throughout the night. Leonidas was one of our long term employees. He enjoyed his work, enjoyed the people and took pride in making sure that we all received a restful nights sleep. It was always reassuring to see the flashlight sweep across my portholes in the middle of the night. I am sure you felt the same way.

We have been receiving requests for information. Here is what is known at this time. The incident is currently under police investigation. The Marina was aware of a personal issue concerning Leonidas and another local Guatemalan. The Marina does not feel that this act of violence was in any way directed toward the Marina or its guests. The Marina does not feel that this incident is in any way connected to other recent occurrences on the Rio Dulce. Leonidas was unarmed at the time of his murder.

Leonidas was a trusted and valued employee of Mario?s and was well liked by the management, other employees, and guests of the Marina. To many of us he was a close and trusted friend. He leaves behind a wife and a young daughter and son. The Marina is doing what it can to help his surviving family with funeral arrangements and expenses.

If you would like to join Mario's live-aboard community in expressing your condolences, you are invited to join them in making a financial contribution to help defray the expenses his family now faces during their difficult time ahead. Should you choose to make a contribution you may do so thru the Marina office.

Services for Leonidas are to be held tonight, 29th of September at his house in Esmeralda.

If you have any questions or need instructions on how to contribute, please feel free to contact me via email: jim@mariosmarina.com

Respectfully,

Jim Ellis
Mario Linares

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Cuban-style shrimps with rum

100ml rum
few drops tabasco sauce
zest and juice of 1 lime
2tsps worcester sauce
2.5tbso plain flour
pinch of ground cumin
pinch of freshly grated nutmeg
24 large shrimp,peeled and deveined
10z butter
80ml olive oil
4 large cloves garlic,crushed
1tbsp chopped parsley
1tbsp chopped coriander(cilantro) leaves

Mix rum,tabasco,lime juice and zest and worcester sauce in a small bowl.
Mix flour with cumin,nutmeg and season with salt and pepper.Dip the shrimp in the mix before cooking.
Melt half butter with half oil in large saute pan, when hot add half garlic and half shrimp. Cook until prawns are pale pink and lightly golden. Lift on serving plate, keep warm. repeat with remaining butter,oil, garlic and shrimp.
Pour rum mix into pan and allow to bubble for a minute or two, stirring.
Mix with parsley and ciltrano.
pour over shrimp and serve with rice as a main dish or alone as a starter.

Delicious!

Caramalised Onion,Fruit and Nut Pilau

2tbsp Ghee
2 large onions, sliced
2tbsp Ghee, extra
1tsp hot chilli powder
1tsp ground black pepper
1/4tsp saffron threads
4 cardamon pods, crushed
4 cloves
1 cinnamon stick
1tsp salt
2 cups basmati rice, washed and drained
4 cups water
1/2 cup currants
1/2 cup chopped dried apricots
1/2 cup raisins
1/2 cup pistachio nuts, shelled

Heat ghee in large pan. Cook the onions until caramelized. Remove from pan.

Add extra ghee and spices to same pan, cook stirring, until fragrant. Stir in salt, rice and onions.

Add water, bring to boil. Reduce to simmer and cover until rice is tender and all water has been absorbed.Stir in fruit, cover and stand 5 mins.

Just before serving stir in nuts.

Carrol Shelby's Chili Recipe.

1/4	lb suet or 1/4 cup cooking oil
1	lb beef round steak, coarse chili grind
1	lb beef chuck, coarse chili grind
8	ounces can tomato sauce
12	ounces beer
2	tablespoons crushed red chili peppers
2	medium garlic cloves, minced
1	small onion, finely chopped
1 1/4	teaspoons dried oregano (preferably Mexican)
1/2	teaspoon paprika
1 1/2	teaspoons ground cumin
1 1/4	teaspoons salt
1/8	teaspoon cayenne pepper
3/4	lb monterey jack cheese, grated

Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
Taste and adjust seasonings, adding cayenne pepper.
Simmer uncovered 1 hour longer.
Stir in the cheese and the remaining 1/2 teaspoons cumin.
Simmer 1/2 hour longer, stirring often to keep cheese from burning.
I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.