SAZERAC for MARDI GRAS

SAZERAC for MARDI GRAS

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It’s kind of cool that the Captain (French) and I (Irish) can celebrate something from each of our cultures in the same month. So with Mardi Gras approaching this week, I thought I would concoct an appropriate cocktail for the celebration of ‘Fat Tuesday’ In researching, I found that Sazerac is a cocktail specifically tied to the French Quarter of New Orleans, specifically Bourbon Street so even though the original Sazerac was made with Cognac I chose Jack Daniels (although…

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CRAB & SHRIMP NACHOS

CRAB & SHRIMP NACHOS

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Happy Hour heaven and dreaming of boating season… I have to start getting away from winter comfort foods and start planning being on the water again… making use of what we have provisioned… barbecuing… sunsets at anchor… (insert huge sigh here) This will definitely be one of my first meals to prepare after a day of sailing… CRAB & SHRIMP NACHOS (prepared with limited fresh provisions) 1 tin crab meat, drained 1 tin shrimp, drained minced garlic cumin pickled jalapenos…

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QUICK TUNA MELTS

QUICK TUNA MELTS

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This is one of our favourites and now that I have found a very good bread option, I will definitely be adding it to my galley repertoire…. QUICK TUNA MELT makes10-12 melts Boston Brown Bread, sliced (recipe here) 1 tin tuna 1/4 cup onion, chopped 1 small jalapeno, chopped 1/4 cup sliced black olives 2-3 tbsp mayonnaise 1 tbsp Gourmet Garden chili paste tomato slices several slices Swiss cheese Combine tuna, onion, jalapeno, olives, mayonnaise & chili paste. Scoop onto each…

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BOSTON BROWN BREAD

BOSTON BROWN BREAD

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My bread quest continues… This time a dense nutrient-packed creation… …the batter fits perfectly in the Omnia pan… …Voilà! BREAD!!!… BOSTON BROWN BREAD (stove top version) 2 cups whole wheat flour 1 cup white flour 2/3 cups brown sugar (firmly packed) 2 tsp baking soda 1 tsp sea salt 1/4 cup molasses 2 cups butter milk Whisk flour, sugar, soda & salt together to blend. Stir in milk & molasses just until incorporated. Heat Omnia base on high for 5…

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SPICY POTATO LATKES with HORSERADISH SAUCE

SPICY POTATO LATKES with HORSERADISH SAUCE

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…a little Mexican Jewish Greek fusion…   I love potato latkes with a dollop of Greek Yogurt anytime of day but I had a couple of little jalapenos hanging around so thought why not spice up one of my favourites?   SPICY POTATO LATKES 4 cups grated potatoes 1/2 cup grated onion 1 tsp fresh lime juice 1 tsp grated lime rind 4 tbsp flour 1/2 cup chopped parsley (or cilantro) 1 jalapeno seeded and chopped (I used 2) 1…

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STOVE TOP PEANUT BUTTER COOKIES

STOVE TOP PEANUT BUTTER COOKIES

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Cookies without an oven?? Why not?…. So let’s see what this little Omnia Stove Top Oven can do… PEANUT BUTTER COOKIES ½ cup unsalted butter, room temperature ½ cup sugar ½ cup brown sugar 1 egg 1 teaspoon vanilla extract ½ cup peanut butter (my choice is always chunky) 1 ½ cups all purpose flour 1 teaspoon baking soda ¼ teaspoon salt Beat butter and sugars until light and fluffy (Yay! more boat muscles) Beat in egg and vanilla Stir…

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JELLY CARROT JUICE SNACKS:

JELLY CARROT JUICE SNACKS:

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My recent post for Cosmopolitan Jelly Shots got me thinking… why not make some non-alcohol ones for an onboard snack? I know that health-wise, eating real fruit is better that fruit juices for many reasons, but if we are unable to always have fresh fruit available on the boat this could be an alternative… relatively healthy… quick energy snack… easy to make… doesn’t take up a lot of room… not sticky or messy (Captain hates messy) So I went to…

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30 MINUTE ROLLS

30 MINUTE ROLLS

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I am determined to be able to have fresh bread onboard this year but as yet have not found the best solution…   Pressure Cooker Bread didn’t do it for me. Stove Top Pitas are really easy and good but still not what I’m aiming for. And my Sourdough process is still a work in progress…   The following recipe for rolls seems appealing. 30 minutes is nothing. The mixing/kneading process will help build up some good boat muscles, and…

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PRESERVED LEMONS

PRESERVED LEMONS

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Recently we had dinner with some boat friends and were treated to a delicious North African chicken dish to which they had added some preserved lemons. The flavours and aromas were heavenly!… In fact the whole meal was a treat for our palates. Unless we were living onboard I would unlikely preserve lemons on the boat, but I will definitely bring some with us for the upcoming boat season. The process is very easy… PRESERVED LEMONS   4 lemons +…

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SHRIMP HEART SALAD

SHRIMP HEART SALAD

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This one is really easy.. and so pretty… and ‘heart’ healthy… Take 8 raw shrimp 2 cherry or grape tomatoes, halved Run scewer through 2 shrimp and tomato half to form a heart. Whisk together 1 tbsp apricot preserves, 1 tsp white wine vinegar & 1 tbsp olive oil Brush each shrimp with preserve mixture. Grill on high on each side until shrimp turn pink. In meatime arrange mâche, slivered brandied apricots, goat cheese on plates. Drizzle with apricot mixture……

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