Savor the Sweetness: New England’s Maple-Inspired Spring Recipes

Maple Magic: New England’s Sugaring Off Season – Each Recipe Serves 4.

Born and raised in New Hampshire, I have fond memories of spring “sugaring off” when New Englanders collect sap from their maple trees to cook down into delicious maple syrup. These wonderful memories serve as inspiration for this month’s New England maple recipes fit for the galley.

Brief History and Process

Weather and longer days determine the beginning and end of sap production. They cause physiological changes in trees which encourages them to begin converting stored starch into sugar. We had three large maple trees in our backyard that we tapped each year to make syrup for our family. Throughout the year, we cooked with that lovely syrup! Now it’s time for you to celebrate New England’s spring gift with this menu.

Sugaring Off Staples: Maple-Infused Cocktails and Cuisine

Maple Gimlet

8 oz. gin

2 oz. maple syrup

3 oz. lime juice

2 cups ice

Combine the gin, maple syrup, lime, and ice in a cocktail shaker. Shake and strain into four martini glasses.

Salad with Maple Pecans and Cheese

Maple Pecans:

1 ½ cups pecans

¼ cup maple syrup

¼ tsp. each cinnamon and salt

Add pecans and maple syrup to a large skillet. Warm over medium-low heat and stir occasionally for 3-5 minutes until the syrup thickens. Take the skillet off the heat, and sprinkle cinnamon and salt over the pecans. Caramel coating will harden as the nuts cool and dry. Store in sealed container.

Dressing:

1 garlic clove, minced

1 Tbsp. onions, chopped

¼ tsp. each salt and pepper

1 Tbsp. maple syrup

2 tsp. mustard

1 Tbsp. vinegar (not balsamic)

6 Tbsp. oil

Salad:

8 cups salad greens

4 oz. goat cheese, blue cheese, or cheddar cheese, crumbled

2 oz. bacon, crumbled

Add dressing ingredients to a jar, cover, and shake vigorously to blend. Place greens in a salad bowl, drizzle with half the vinaigrette, and toss to combine. Divide among individual plates, top with cheese, bacon, and nuts.

New England Grilled Maple Salmon Recipe

1 ½ lbs. salmon

¼ cup maple syrup

2 Tbsp. soy sauce

1 garlic clove, minced

¼ tsp. garlic salt

⅛ tsp. pepper

Cut salmon into four equal-sized fillets. Stir remaining ingredients together and marinate salmon for 30 minutes, turning over halfway through. Grill salmon on medium for 3-4 minutes per side.*

* Salmon may be seared in oil for 3-4 minutes per side or oven baked at 400 degrees Fahrenheit for 6-10 minutes.

No-Bake Maple Oat Bars

1 cup peanut (or other nut) butter

1/3 cup maple syrup

¼ cup chocolate chips

1 cup old-fashioned rolled oats

1/3 cup chocolate (chips or bar) for melting

1 tsp. oil

½ tsp. salt

Line an 8-inch by 8-inch baking dish with parchment paper or oiled aluminum foil. Mix first four ingredients in a bowl. Pour mixture evenly into a pan. Place chocolate chips or bar and oil in a microwave-safe bowl and heat for one minute, stir. Heat another 30 seconds, stir until smooth. Drizzle chocolate over the bars, and sprinkle with sea salt. Chill for three hours or more. Cut into bars and enjoy!

-by Lori Ross

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Easy Boat-Friendly Recipes: Enjoy Flavors Of The Island Onboard

Try this easy island dinner aboard! Each recipe serves 4.

Beautiful fish and shellfish abound in the Bahamas, as do fresh flavors. This menu represents some lovely dishes we enjoyed while cruising the Bahamas. The salad is a palate cleanser for the upcoming dinner of rich fish and rice. We often enjoy making these dishes for friends and family when crab and fresh fish are available.

Sweet and Sour Citrus Salad

2 cups each grapefruit and orange sections, peeled 1 Tbsp. sugar 2 cups red or green sweet peppers, sliced 1 cup onions, thin-sliced Dressing: 1/3 cup honey ¼ cup vinegar 2 Tbsp. poppy seeds (optional) 2 tsp. onion, grated 2 tsp. lemon juice 1 tsp. salt 1 tsp. ground mustard ½ tsp. citrus peel, grated 4 cups salad greens 2 cups fresh mushrooms, sliced In a bowl, combine grapefruit and orange sections, then sprinkle with sugar. Add peppers and onions. Combine honey, vinegar, poppy seeds, grated onion, lemon juice, salt, mustard, and citrus peel until well-blended. Pour over fruit mixture and toss to coat. In a serving bowl, toss greens with mushrooms and top with the fruit mixture. Serve immediately.

Coconut Crusted Fish

½ cup flour ½ tsp. each salt and pepper 1 egg, beaten ½ cup coconut milk ¾ cup breadcrumbs ½ cup sweetened flaked coconut 1 tsp. lime zest Four 4-6 oz. fish fillets (or other fish) Thai sweet chili sauce or hot pepper jelly or mango chutney** Set oven to 350 degrees Fahrenheit. Set up a breading station of three shallow bowls. In the first bowl, place flour, salt, and pepper; in the second bowl, mix egg and coconut milk; and in third bowl, combine the breadcrumbs, flaked coconut, and lime zest. Dip the fish fillets in the flour, then egg mixture, and finally, coat with coconut mixture. Put the crumbed fish on a greased baking sheet and bake for 10-12 minutes or until done.* If the top isn’t browned, broil for 2-4 minutes until golden. Serve with sauce. * Fish may also be sautéed in oil on the stovetop for 4-5 minutes per side. ** To make sweet chili sauce: mix ¼ cup marmalade or peach or apricot jam with ½ teaspoon crushed red pepper and heat gently to meld flavors.

Bahamian Crab Rice

3 ½ cups water 1 Tbsp. butter 2 cups long-grain rice 1/3 cup oil 1 stalk celery, chopped 1 cup bell pepper, chopped 1 jalapeño or scotch bonnet pepper, chopped (optional) ½ cup onion, chopped ½ tsp. each salt, pepper, and thyme 1 tsp. paprika ½ Tbsp. garlic powder ½ cup chicken broth 8 oz. cooked whole crabs or crab meat or shrimp Though traditionally made with land crabs in the Bahamas, this rice is delicious with blue crab or shrimp or without seafood. Bring water and butter to a boil and stir in the rice. Cover and turn heat to low, simmering until water evaporates and rice is done. In a skillet, add oil, celery, peppers, and onions, and cook on medium for 5 minutes. Season with salt, pepper, thyme, paprika, garlic powder, and chicken broth. Cook for 5 minutes more to reduce liquid. Add cooked rice and crab, stirring gently and heat through for 3-5 minutes. -by Lori Ross

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How To Make Surprisingly Delicious Minimalist Meals

Minimalist Meals

Simple dishes to make using five ingredients or fewer.

Since we do not live aboard, I often look for ways to minimize what we carry on and off the boat by cooking ahead or making simple dishes with few ingredients. These minimalist meal recipes, using no more than five ingredients (many of them shelf-stable), are some of my favorites. All recipes serve four.

Great Guacamole

2 ripe avocados, mashed

3 Tbsp. of your favorite salsa

4 tsp. lime juice

Optional: salt, pepper, chopped jalapeños, chopped cilantro

Mash avocados and with salsa and lime juice. Taste and add optional ingredients, if desired. Serve with chips.

French Fish Mousse

5 oz. canned fish in oil (or water), drained
(e.g., tuna, sardines, mackerel, trout, salmon)

4 oz. butter or cream cheese, softened

2 anchovy fillets

1 Tbsp. capers

½ tsp. lemon juice

Optional: sprinkle of pepper or paprika, chopped dill, or parsley

Drain fish and add to a bowl along with remaining ingredients. Mix until smooth. (While easiest done in a blender or food processor, a rustic version mashed by hand is equally delicious.) Serve at room temperature with crackers, bread, or raw veggies.

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Grilled Teriyaki Chicken and Pineapple

8 boneless, skinless chicken thighs or breasts

8 pineapple rings, fresh or canned

1 cup jarred teriyaki sauce (or optional teriyaki recipe, below)

4 cups cooked rice (brown or white or wild)

Marinate chicken thighs in teriyaki sauce for 2-3 hours in refrigerator. Heat grill on high (or sauté on the stove top or bake in oven on high heat), then remove chicken from marinade and place on the grill for 4-5 minutes. Turn chicken over and add pineapple rings. Cook chicken and pineapple for 5 more minutes, flipping pineapple rings halfway through. Serve with rice.

Optional Teriyaki Sauce Recipe

1 cup soy sauce

½ cup brown sugar

1 cup mirin (seasoned rice vinegar)

½ cup sake (or sherry)

Mix ingredients, heat, and simmer until thickened.

Fruit Slump

Topping:

1 cup flour

½ cup brown sugar

2 Tbsp. flour

½ cup cold butter, cut into pieces

4 cups fresh or canned fruit, drained

Optional: 2 Tbsp. sugar (if using unsweetened fruit)

Optional: ice cream

Preheat oven to 350 degrees Fahrenheit. Chop fruit into bite-sized pieces. Mix with 2 tablespoons of flour and 2 tablespoons of sugar (if using) and place in an oiled 8-inch by 8-inch baking dish. Mix topping ingredients and sprinkle over fruit. Bake for 30 minutes until lightly browned. Serve warm with ice cream.

Three-Ingredient Nutella Brownies

5 eggs

3 cups Nutella

1 cup flour

Optional: ½ cup chopped nuts or 1 tsp. coarse salt

Optional: ice cream

Preheat your oven to 350 degrees Fahrenheit. Line a 9-inch by 13-inch baking dish with parchment paper or foil and coat with oil. Whisk eggs in a mixing bowl. Remove the foil top from the jar(s) of Nutella and place the jars in hot water on the stove top to soften. Add Nutella to eggs and mix well. Add flour and mix until no white streaks are visible. Pour into a prepared baking dish, stirring in optional nuts or sprinkling top of brownies with salt. Bake for 25 minutes or until toothpick comes out clean. Serve brownies cold from refrigerator (they become fudge-like when cold) or warm with ice cream.

-by Lori Ross

Authentic Thai Cuisine Onboard: Set Sail for Flavor!

Experience Thai Cuisine Onboard!

Plan a delicious Thai dinner to savor on your next voyage.

Thailand is known for its vibrant and delicious cuisine, which makes it the perfect choice for your next onboard meal. Indulge in the rich flavors and fragrant spices that Thai food is famous for. Prepare a mouth-watering Thai feast for your next voyage with these favorite recipes.

Thai Mango Salad

Dressing:

⅛ cup oil

½ tsp. grated lime rind

1 Tbsp. lime juice

½ Tbsp. fish sauce*

1 tsp. sugar

½ tsp. minced hot pepper or hot sauce

⅛ tsp. each of salt and pepper

Salad:

1 mango, peeled, pitted, and sliced (or peaches or nectarines, sliced)

½ sweet pepper, cored, seeded, and sliced

1 carrot, sliced thin

2 cups mixed greens

⅛ cup scallions, sliced

⅛ tsp. each of salt and pepper

¼ cup peanuts, chopped

1 Tbsp. chopped mint or pinch of dried mint

1 lime, quartered

In a large bowl, whisk together dressing ingredients. Add first five salad ingredients to dressing and toss to coat, adding salt and pepper. Serve salad sprinkled with peanuts and mint, plus a lime quarter to squeeze over salad.

* Substitute: equal amount of soy sauce, or oyster sauce mixed with a ½ teaspoon of anchovy paste or Worcestershire sauce.

Thai Shrimp

½ Tbsp. each of minced ginger root and turmeric root (or pinch each of dried ginger and turmeric)

2 Tbsp. garlic, minced

½ tsp. salt

1 Tbsp. lemongrass, minced*

½ lb. uncooked shrimp, peeled, deveined

1-2 Tbsp. oil

⅛ tsp. each of salt and pepper

Mix turmeric, garlic, lemongrass, and salt, and add to shrimp. Marinate at room temperature for 30 minutes, turning occasionally. Heat oil in a large nonstick skillet, and add marinated shrimp. Sauté, turning occasionally, until cooked through, 4-6 minutes. Add salt and pepper.

* Substitute: 1 tablespoon of lemongrass paste or 1 tablespoon of grated lemon zest mixed with 4-5 leaves of minced arugula.

Pad Thai

Sauce:

2 Tbsp. sugar

2 Tbsp. lime juice

3 Tbsp. soy sauce

⅛ tsp. Sriracha hot sauce

Noodles:

1 Tbsp. oil

¼ cup scallions or onions, thinly sliced

1 garlic clove, minced

1 large egg, lightly beaten

8 oz. Thai rice noodles (or other noodles/pasta), cooked according to package directions

¼ cup cilantro, chopped (optional)

⅛ cup roasted peanuts, chopped

1 lime, quartered

In a small bowl, whisk sauce ingredients. In a large skillet, heat oil over medium heat. Add scallions and garlic and cook until fragrant (about 30 seconds). Add eggs and scramble for 30 seconds, until almost set. Add noodles and sauce to skillet. Cook, tossing constantly, until noodles are coated with sauce and eggs (about 2 minutes). Serve noodles topped with cilantro, peanuts, and a lime wedge for squeezing.

Thai Pearl Cocktail

6 oz. pineapple juice

3 oz. light rum

2 oz. coconut milk

2 tsp. lime juice

2 lime slices

2 mint sprigs (optional)

Mix pineapple juice, rum, coconut milk, and lime juice. Pour into two glasses filled with ice. Garnish each glass with a lime slice and a sprig of mint.

-by Lori Ross

Fall Comforts Cruise Menu

Fall Comforts Cruise

This feel-good food will keep you warm as the cooler weather sets in. Recipes serve 4.

I love the hint of cooler weather that fall brings. Several years ago, we rafted up with friends on a quiet creek during an October weekend when the temperatures were just starting to dip. We started with apple cider martinis served with melty Brie, dined on grilled pork tenderloin with sweet potatoes and a fruit and nut salad, and indulged in a warm pear tart for dessert—a perfect menu of fall comfort food!

Apple Cider Martini

8 oz. apple cider

1 Tbsp. maple syrup

8 oz. rum

4 thin slices of fresh apple

Mix cider, maple syrup, and rum in a shaker with ice. Strain 4 ounces of martini mixture in each glass. Garnish with one thin apple slice.

Maple Camembert

8-ounce wheel of Camembert, unwrapped

½ tsp. each crushed red pepper flakes, thyme, dried rosemary

1 Tbsp. maple syrup

Crackers, pear, and apple slices for serving

Unwrap the cheese. Preheat the oven to 350 degrees Fahrenheit.* Place cheese on a baking dish. Score the top rind with a knife in a criss-cross pattern. Sprinkle with spices and drizzle with maple syrup. Bake for 15 minutes until just melted, and serve immediately with crackers and fruit.

*or use a medium-hot grill with cheese on foil for 10 minutes.

Rosemary Pork with Sweet Potatoes

Dry rub:

1 tsp. salt

1 tsp. smoked or regular paprika

4 Tbsp. sugar

½ tsp. each garlic and onion powder

Pork and sweet potatoes:

2 pork tenderloins

2-3 sweet potatoes, sliced into ¼-inch rounds

¼ cup oil

2 tsp. dried rosemary

½ tsp. each salt and pepper

Sauce:

3 Tbsp. apricot or other favorite jam

1 ½ Tbsp. vinegar

Mix dry rub and blend with tenderloins in a Ziploc bag. Set aside for at least 1 hour. Preheat oven or grill to 400 degrees Fahrenheit. Place pork and potatoes on a baking sheet, drizzle with oil, then sprinkle with remaining spices. Cook tenderloin and potatoes in oven, uncovered, for 30-45 minutes until thermometer registers 145 degrees Fahrenheit.* Meanwhile, make sauce. Warm jam and stir together with vinegar. When pork is ready, remove from heat, cover with foil, rest for 10 minutes, slice, and serve with sauce.

*if grilling, place pork directly on high-heat grill, turning halfway through. Place sweet potatoes in foil packet and grill for 20-25 minutes.

Fall Fruit and Nut Salad

Dressing:

2 Tbsp. red wine or other vinegar

2 ½ Tbsp. orange juice

2 Tbsp. orange zest

2 Tbsp. oil

½ tsp. each salt and pepper

Salad:

3 cups favorite lettuce, cut into bite-sized pieces

2 apples

2 pears

½ cup raisins

⅔ cup walnuts or other nuts, toasted

½ cup crumbled blue or goat cheese

In a large bowl, whisk together dressing. Core and cube apples and pears and add, along with raisins and walnuts, to the bowl with dressing. Toss, add cheese, and serve.

Cinnamon Pear Tart

1 sheet frozen puff pastry sheet (8.5-oz.), thawed, but still cold

3 Tbsp. sugar mixed with ½ tsp. ground cinnamon, divided

2 pears

3-4 Tbsp. butter, cubed

2 Tbsp. apricot jam or other jam, warmed for 30 seconds in microwave

1 Tbsp. rum

Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with foil or parchment and oil lightly. Lay puff pastry atop foil or parchment. Sprinkle half the cinnamon sugar over the pastry, avoiding edges. Cut the pears in quarters, then slice into thin half-moons. Lay pear slices on pastry overlapping in rows. Sprinkle with cinnamon sugar, dot with butter, and bake for 20-25 minutes. Remove from oven. Mix jam with rum, and brush pastry edges and top of pears while tart is still warm.

-by Lori Ross

Party Like It’s 1972!

Throw a retro-style cocktail party with popular fare from 50 years ago.

Fifty years ago, 1972, was an exciting year for boating! According to the National Association of State Boating Law Administrators, nearly six million boats were registered in the United States, more than half in the South and mid-Atlantic regions. In-water sail and power boat shows were introduced, and Southern Boating magazine was launched that September. Celebrate Southern Boating’s 50^th anniversary with a retro-style cocktail party for four with recipes popular in 1972.

Tequila Sunrise

8 oz. tequila

24 oz. orange juice

4 oz. grenadine syrup

4 orange slices

4 maraschino cherries

Mix tequila with orange juice. Pour 1 cup of tequila/orange mixture into each of four highball glasses filled with ice. To achieve the sunrise effect, slowly pour 2 tablespoons (1 ounce) of grenadine into each glass over the back of a spoon, allowing it to settle at the bottom. Garnish with an orange slice and maraschino cherry.

Pecan Cheese Ball

12 oz. sharp cheddar, shredded

8 oz. cream cheese

¼ tsp. cayenne pepper

1 tsp. onion, minced

½ tsp. each mustard and Worcestershire sauce

1 cup pecans, chopped

Soften cheeses and add remaining ingredients except pecans. Mix well, shape into a ball, wrap in plastic wrap, and chill. To serve, roll the ball in chopped pecans.

Bacon-wrapped Dates

12 whole pitted dates

6 slices raw bacon

12 whole almonds

Preheat the oven to 425 degrees Fahrenheit. Stuff each date with one almond. Wrap each date in a half slice of bacon and secure with a toothpick. Bake on a sheet pan for 15-18 minutes.

Cher’s (of Sonny and Cher) Hawaiian Meatballs

Sauce:

2 ½ tsp. cornstarch

3/4 cup packed brown sugar

3 Tbsp. soy sauce

2/3 cup apple cider vinegar

Meatballs:

21 oz. can crushed pineapple (strained and juice set aside)

24 frozen cocktail meatballs

½ cup each diced onion and diced bell pepper

In a saucepan, whisk together first four sauce ingredients. Add strained pineapple juice to sauce. Add meatballs and cook over medium heat until meatballs defrost and sauce is thickened. Add crushed pineapple, peppers, and onions until heated through. Tastes better if made the night before.

Asian Orange Salad

Dressing:

¼ cup oil

¼ tsp. salt

2 Tbsp. each sugar, red wine vinegar, chopped parsley

Salad:

¼ cup almonds, sliced

1½ Tbsp. sugar

15 oz. can mandarin oranges in light syrup, drained

4-5 cups lettuce or spinach, chopped

½ cup celery, sliced

¼ cup green onion, sliced

Combine dressing ingredients. Sauté almonds and sugar together until browned. Toss dressing with salad. Top with candied almonds.

Chocolate Fondue

2 cups heavy cream

Pinch of salt

24 oz. semisweet chocolate chips

1 Tbsp. vanilla

Dippers: fruit, cookies, marshmallows

Heat the cream with salt over medium heat in a small saucepan until tiny bubbles appear on the edge. Turn off the heat, add chocolate chips and vanilla, and whisk until smooth. Transfer fondue to a warmed bowl. Arrange the dippers on a platter and use toothpicks or forks to dip treats into fondue.

-by Lori Ross

Happy Hour Menu

Simple and delicious small bites make this happy hour menu a must-see

We boat mostly on the Mississippi River around Minnesota and sometimes go as far as Wisconsin where it meets the St. Croix River. Our Carver Mariner yacht is well seasoned, and we take good care of her. There is enough room for Yader and me to have four to six people comfortably dine together on board, so this happy hour menu is a staple.

I think I’m a pretty good cook, and I’ve always enjoyed having people over on the boat while treating them to a nice dinner experience. It definitely strokes my ego when people ask what I did to create such a perfectly seared salmon in a cast-iron skillet, or why something as simple as skewered shrimp, grilled and served warm, is so delicious. Well, I think food just tastes better on the water.

Entertain’s the Name of the Game

My favorite way to entertain is by hosting a cocktail hour on the boat. Friends stop by for drinks and a cruise, then we make a meal of small bites while anchored or in the harbor. Additionally, I typically have one featured cocktail I mix in a shaker for the group. Heavy appetizers, both hot and cold, are mostly prepared in advance with a few hot items finished just before serving. I do things that are simple, filling, flavorful, and make a beautiful presentation. I began doing this when I first started cooking for friends on the boat and made sure I took care of everyone as efficiently as possible. You’ll be able to take elements from this happy hour menu and create your own signature items.

First Thing’s First

When guests arrive, I hand them a cocktail and ask them to stow their belongings in the cabin. Even regular visitors need a quick tour and a few reminders regarding safety and some things that are important to us such as recycling and composting. If you want people to bring something, be specific. Chips and salsa, hummus and pita, or fresh fruit are good options. Wine is always a welcome gift that helps supply libations to guests, is simple, and takes up little space. You want things that won’t require too much interruption or space in the galley.

Around here, a river cruise at sunset is a perfect time to see wildlife along the shore while catching up with friends. As the sun begins to set, the river takes on the reflection of the sky with an array of beautiful colors bouncing off the water. We spot eagles high above in the treetops. Along the shores, we see otters and beavers playing. Herons rest gracefully just above the shore and take off in flight as the need arises. As the cruise comes to an end, our guests are always ready for snacks. Here are a few of our favorites.

Drinks

Cranberry Vodka Cocktail

Want to serve a cocktail that is refreshing and different from the routine boat drinks found around the marina?

Try a simple cranberry vodka martini. This concoction of vodka, cranberry juice, and fresh orange is a perfect cocktail to get the evening started.

Ingredients:

3½ oz. vodka
1 oz. cranberry juice
1 oz. fresh, squeezed orange
1 lime slice (to garnish)

To chill a coupe or martini glass, fill to the top with ice and water. In a shaker, combine all ingredients with ice and shake vigorously. Empty the glass full of ice water, then strain the mixture into the chilled glass. Garnish with lime. Serves 1.

Like cranberry? Try our Cranberry Margarita Recipe!

Mississippi Bee Sting

The Mississippi Bee Sting is a variation of a Bee’s Knees cocktail. Our sting comes from a dose of Ancho de Reyes ancho chile liqueur because that was the ingredient when I was first introduced to it on the river. Look for it in the tequila section. This liqueur is not tequila, but that’s typically where you’ll find it. I love the way it smells with hints of chile, cinnamon, and chocolate.

Ingredients:

2 oz. vodka
1 oz. fresh lemon juice
1 oz. honey-simple syrup (see preparation)
½ oz. Ancho de Reyes liqueur

Make honey-simple syrup in advance and chill: Combine one cup water and one cup honey in a small saucepan. Warm over medium heat until honey dissolves, stirring occasionally. When the honey has dissolved, remove from heat and let cool before using. Simple syrup can be made in advance and stored in a cooler for about three days.

Chill a coupe or martini glass (as directed in the Cranberry Vodka cocktail). In a shaker, combine all ingredients with ice and shake vigorously. Strain the mixture into the chilled glass. Serves 1.

Light Bites

Mediterranean Shrimp

We enjoy having seafood on the boat, especially this easy method in which the shrimp is seasoned very simply with oregano, sweet paprika, and a garlic paste with an olive oil and citrus marinade.

Marinate the shrimp for a few hours so it absorbs all the flavors of the marinade. We skewer them and cook them on the grill quickly over high heat. When the shrimp skewers are ready, they will turn pink; if you leave the tail on, it will turn bright red. The shrimp should be firm and served hot.

Ingredients:

2 lbs. large shrimp, peeled, deveined, tail on
8 garlic cloves, peeled
1 Tbsp. dried oregano
1 tsp. smoked paprika
Extra virgin olive oil
2 lemons, juiced

Clean the shrimp and place in a mixing bowl. Smash the garlic cloves with the back of a knife, then mince. Add the garlic, oregano, and smoked paprika to mixing bowl. Add lemon juice, a cup of olive oil, and toss everything with the shrimp.

Cover and marinate for a few hours. Thread shrimp on metal skewers. Brush the grill with olive oil using a paper towel. Grill the skewered shrimp for about four minutes per side. Line a platter with mixed greens or microgreens and place skewers on top. Offer lemon wedges to squeeze over the top if desired. Serves 8.

Catalan Tomato Bread

On our first trip to Spain, we tried many different variations of pa amb tomàquet, tomato bread, and they were all incredible. Catalonians use a “rustic and crusty” bread, but not all use garlic; however, our favorite recipe involves rubbing raw garlic on grilled bread, then topping it with fresh grated tomatoes, olive oil, and salt. However, you can assemble it for your guests or provide them with ingredients and let them build their own.

Ingredients:

4 ripe tomatoes
Extra virgin olive oil
1 clove garlic
Sea salt
1 artisan bread boule such as sourdough

Slice the bread into half-inch slices, then cut each slice in fourths. Brush bread with olive oil and grill over medium heat for a few minutes on each side, then remove from grill. Wash and dry the tomatoes.

Cut the tomatoes in half and grate them using a box grater. Discard the stem and skins. Cut the clove of garlic in half, and rub the raw garlic on the toasted bread. Afterward, spoon the tomato pulp over the toast, then drizzle the extra virgin olive oil and add a sprinkle of sea salt. Serves 6-8.

Bison Sliders with Gorgonzola Cream

These savory sliders use lean bison topped with bacon, avocado, and a delicious gorgonzola cream to create a beautiful platter. We serve them on toasted sesame buns or dollar rolls.

Ingredients:

2 cups whipping cream
3 Tbsp. Worcestershire sauce
4 oz. gorgonzola crumbles
Leaf lettuce
4 oz. Parmesan cheese, grated
1 avocado, sliced
1 lb. ground buffalo meat
6 strips bacon, cooked, cut into thirds
4 cloves garlic, minced
8 small sesame buns or dollar rolls
Salt and pepper

In a small saucepan, heat cream to boiling and reduce by half. Remove cream from heat, then whisk in gorgonzola and Parmesan and set aside. Combine the bison meat, garlic, Worcestershire, salt, and pepper in a mixing bowl. Blend using your hands. Form meat mixture into eight golf ball-sized balls, then press into small patties.

Grill patties over medium-high heat for about three minutes per side and remove from grill. To toast buns, place them on a hot grill for about one minute. Place bottom half of buns on a platter. Serves 4.

By Bob Johndrow, Southern Boating August 2019

Just a Little Smørrebrød for You

Try cold Danish smørrebrød with iced vodka.

The Danish open-faced sandwich smørrebrød makes a perfect lunch on a hot day.

Usually consisting of bread, canned fish, shrimp, cold cuts, or vegetables, along with pickles and marinated salads, it’s a terrific way to use up leftovers on the boat. It’s a customizable, crowd-friendly, and endlessly adaptable.

The Danes have been eating smørrebrød since ancient times. In the old days, it consisted mostly of rather dry bread with lard or butter, but in the late 1800’th it turned in to a more sophisticated culinary craft.

The Roots of Smørrebrød

The foundation of the smørrebrød, eaten with knife and fork, is made up of thinly sliced, dense white, rye, or whole-grain bread topped with:

A spread: mayonnaise, butter, mustard, mashed avocado, cream cheese;
A layer of protein: sliced beef, chicken, ham, shrimp, or smoked/pickled fish (herring, smoked salmon, trout, mackerel, sardines);
Something crisp: sliced radish, cucumber, onion, fennel, apple, lettuce;
An herbal or pickled garnish: dill, parsley, horseradish, pickled vegetables, olives.

In addition, tart salads or pickled beets and vegetables are usually offered alongside.

Two or three sandwich types and one or two salads serve four people for lunch. Either prepare a platter with all the ingredients so diners can make their own open-faced sandwiches, or make an assortment and serve.

Serve with iced aquavit or vodka. That is important and mandatory.

Some smørrebrød ideas:

Smoked Trout and Apple: bread, butter, trout, apple salad
Shrimp and Dill: bread, avocado, shrimp, Danish cucumber salad
Blue Chicken: bread, blue cheese butter, sliced chicken, apple salad
Ham and Pickle: bread, mustard, mayonnaise, ham, sweet pickles
Horseradish Herring: bread, horseradish butter, pickled herring, onions, beets

Smørrebrød Combinations

Blue Cheese Butter

¼ cup softened butter
¼ cup blue cheese

Mix butter and blue cheese until smooth.

Horseradish Butter

¼ cup butter
⅛ cup plain horseradish, drained

Mix butter and horseradish until smooth.

Anchovy Egg Spread

5 anchovy fillets, finely chopped
2 Tbsp. softened butter
2 hard-boiled eggs, chopped
⅛ cup chopped parsley, dill or chives
⅛ tsp. pepper

Mash all ingredients until smooth.

Sardines and Egg

4 slices bread
4 leaves lettuce
4 Tbsp. Anchovy Egg Spread
2 (4-oz.) cans sardines, drained
4 slices onion
1 pickled beet, diced

Slather 1 tablespoon egg spread on each bread slice and top with a lettuce leaf. Divide sardines equally among sandwiches. Top with onion slices and diced beet.

Roast Beef and Blue Cheese

4 slices bread
2 Tbsp. Blue Cheese Butter
8 thin slices roast beef
Salt and pepper to taste
4 small sour pickles, sliced
4 slices onion
2 tsp. horseradish

Spread ½ tablespoon butter on each bread slice, top with a quarter of the roast beef and sprinkle with salt and pepper. Top each with pickle, onion and a ½ teaspoon of horseradish.

Smoked Salmon and Radish

4 slices bread
2 Tbsp. cream cheese
2 Tbsp. horseradish
8 slices smoked salmon
2 radishes, thinly sliced
4 sprigs dill
Salt and pepper to taste
1 Tbsp. lemon juice

Spread bread slices with a ½ tablespoon each of cream cheese and horseradish. Top each with 2 slices of smoked salmon. Add slices of radish and herb sprig along with a pinch of salt and pepper and a drizzle of lemon juice.

Apple Salad

2 cups tart apple, cored, halved, and thinly sliced
3 Tbsp. lemon juice
⅓ cup thinly sliced onion
3 Tbsp. oil
A ¼ tsp. each salt and pepper

Combine all ingredients and serve.

Danish Cucumber Salad

4 cups cucumbers, seeded, halved and sliced a ¼-inch thick
1 Tbsp. salt
2 Tbsp. lemon juice
Lemon, salt, and pepper to taste
2 Tbsp. chopped dill

In a bowl, toss cucumbers, salt, and lemon juice; set aside for 15-30 minutes. Drain liquid, add lemon, salt, and pepper to taste, add dill.

By Lori Ross, Southern Boating August 2019

Tiki Noodles

These zesty Tiki Noodles are the perfect combination of sweet, salty, spicy, and crunchy!

The best thing about these tiki noodles? They taste even better on day two! So go ahead, enjoy them for lunch the next day as well.

Ingredients:

½ cup Asian sesame oil
½ cup soy sauce
3 Tbsp. rice or cider vinegar
¾ Tbsp. salt
1 Tbsp. hot chili oil
or 1 tsp. crushed red pepper
3 Tbsp. sugar
1 lb. linguine or rice noodles
½ red pepper, diced
¼ cup scallions
1 Tbsp. roasted sesame seeds (optional)
1 cup shredded cabbage (optional)

Directions:

Combine first 6 ingredients in a bowl. Cook pasta al dente. Drain pasta and stir in the sauce while the noodles are hot.

Cover and refrigerate overnight or until cooled. Toss noodles with peppers, scallions, sesame seeds, and cabbage.

Serve the Tiki Noodles at room temperature in small bowls with forks.

By Lori Ross, Southern Boating July 2019

Still Hungry? Try these Haiwiian Treats!

Download the full Tiki Time Menu

Where to Eat and Drink in Fort Lauderdale

To eat and drink in Fort Lauderdale is far from low-cal, but close to nirvana.

Snowbirds have long recognized the benefits of fleeing northern climes in the winter months for warmer states in the South, especially Florida, “The Sunshine State.” What some do not realize, however, is that in the winter months, the northern part of Florida can not only be chilly but downright cold at times; there are years when it has even had snowfall.

For boaters, the best chances of a snow-free winter without leaving the country is in the southern third of the Florida peninsula (Lake Okeechobee and south). Fort Lauderdale in Broward County is a safe bet weather-wise, and its wide range and abundance of boating-related services make it the “Yachting Capital of the World.” It’s a smart location from which to arrange every type of marine service and repair and is the perfect starting point to hop over to The Bahamas or head down to the Keys.

Beach-lovers will appreciate over 23 miles of sandy shores, and over 300 miles of waterways provide easy access from which to view sprawling mega-mansions that line the many canals that make it the “Venice of America.” But if those reasons aren’t enough to rank Fort Lauderdale at the top of your cruising destination bucket list, foodie-cruisers will
find dining options for every predilection with many on the water and accessible by boat.

At one time, Fort Lauderdale’s reputation as the Spring Break capital earned it the less-than-flattering moniker “Fort Liquordale,” but the city offers more than just an abundance
of cocktail establishments. Eateries from elegant and upscale to casual bistros line both sides of swanky Las Olas Boulevard where it’s not unusual to dine next to celebrities and sports professionals and find happy-hour specials on drinks and appetizers for the after-work crowd.

Foodies are hard-pressed to choose and sample each of the available options. After appetites are sated, stroll through the chic shops and art galleries, where locals and
visitors mix and mingle.

Here’s where to eat and drink in Fort Lauderdale

Regardless of where you dock, cruising the New River on your RIB or tender is a fun and easy way to explore the waterways in Fort Lauderdale, the preferred method of transportation to favorite eateries for many locals. As you cruise upriver, The Downtowner is on the south side of the river just before the Andrews Avenue bridge and has a floating dock for your tender.

The upstairs dining room at 15th Street Fisheries.

A drool-worthy presentation at 15th Street Fisheries.

Dine inside or out and take in the downtown view with a craft cocktail. Menu suggestion: fish tacos and a Bloody Mary. A little farther upstream and past the railroad bridge is the
Riverwalk area with historic buildings, the Broward Center for Performing Arts and the Sunday Jazz Brunch with live music the first Sunday of every month. Municipal floating
docks are there, but take care to verify availability, time restrictions and the security of your tender.

Continue upstream through the waterway neighborhoods where most homes have boats and yachts at their docks. You’ll see a sign indicating where the New River forks. Take the South Fork, which twists and turns—known locally as “the Wiggles” and is a challenge for the large megayachts being towed to and from one of the many shipyards on the river and the section along State Road 84 known as Marina Mile.

Just west of the I-94 overpass on the south side of the river is Marina Bay, a large marina with condos and townhomes and marine services. The Rendezvous Bar & Grill is at the far south end of the marina
with floating docks.

ICW Dining

Even more delightful dining options are along the ICW. Starting up north next
to the Commercial Boulevard Bridge is the trendy Kaluz, which offers indoor and
outdoor dining. No matter which you choose, you’ll have a view of the waterway. Be
warned, there’s no bad menu selection here, so it may take a while for you to decide.

As you head south, restaurants with alongside docking dot the waterway, including Shooters Waterfront and Bokamper’s Sports Bar & Grill next to the Oakland Park Bridge.

Just before the 17th Street Causeway is 15th Street Fisheries, a favorite and where we bring all of our out-of-town guests, not only for the consistent food and service, but also for the after-dinner entertainment: feeding the fish in the marina.

Underwater lights illuminate with a green glow after the sun goes down, and a bag or two of frozen shrimp bought at the adjacent marina store provides fun for the whole family. Several tarpon and many jacks have made the marina their home, and their eager appetites make them compete for food, even to the point of jumping out of the water! Be careful about trying to feed them by hand, however. Leave that to the restaurant staff who feed them with kitchen scraps of octopus daily around 5 PM. Menu suggestion: fish dip, Joe’s Sizzler Skillet or Lauderdale Marina Salad (served for more than 36 years), and white wine of choice.

If you haven’t reached your gastronomic limit yet, there are a couple of fine dining
options in Hollywood, Florida, worth mentioning: Billy’s Stone Crab and GG’s
Waterfront Bar & Grill.

Cruise south on the ICW past Port Everglades, one of the
busiest ports on the southeast seaboard, but take your time; it’s fascinating to watch
containers being loaded on and offloaded from huge ships destined to all parts of the
world. This port is also home to some of the largest cruise ships in the world, so take
care to share the waterway and give them wide clearance. (The port authorities will
remind you lest you forget!)

With all the dock-and-dine opportunities in Fort Lauderdale, foodie-cruisers get their cake and eat it too… and mahi-mahi, and craft cocktails, and everything else.

By Liz Pasch Southern Boating, April 2019

Restaurants on the New River

Boathouse at the Riverside Hotel
620 East Las Olas Blvd.
(954)467-0671
riversidehotel.com/boathouse

Downtowner
10 South New River Drive
(954) 463-9800
thehistoricdowntowner.com

Marti’s New River Bistro
201 SW 5th Ave.
(954) 660-6333
browardcenter.org

Rendezvous Bar & Grill
2525 Marina Bay Dr. W.
(954) 797-0054
therendezvousbarandgrill.com

The River House
301 SW 3rd Ave
(954) 314-8838
theoldriverhouse.com

Restaurants on the ICW

Kaluz
3300 E. Commercial Blvd.
(954) 772-2209
kaluzrestaurant.com

Bokamper’s Sports Bar & Grill
3115 NE 32nd Avenue
(954) 900-5584
bokampers.com/fort-lauderdale/

Shooters Waterfront
3033 NE 32 Avenue
(954) 566-2855
shooterswaterfront.com

Grille 66 & Bar
2301 SE 17th St.
(954) 728-3500
grille66andbar.com

15th Street Fisheries
1900 SE 15th Street
(954) 763-2777
15streetfisheries.com

The Nauti Dawg Café
2841 Marina Circle
Lighthouse Point, FL
(954) 941-0246
nautidawg.com

Billy’s Stone Crab
400 North Ocean Drive
Hollywood, FL
(954) 923-2300
crabs.com

GG’s Waterfront Bar & Grill
606 N. Ocean Drive
Hollywood, FL
(954) 929-7030
ggswaterfront.com

Salt Crusted Potatoes

Steak and potatoes go together like… steak and potatoes. These salt-crusted potatoes make the perfect accompaniment to any good piece of red meat.

If you are looking to impress your bedfellow this Valentines Day, this could do the trick.

Serves 4.

Ingredients:
2 lbs. red potatoes
1 tsp. salt
3 cups water
4 tbsp. butter
Pinch of parsley

Directions:
Place the potatoes, salt, and water in a large saucepan over high heat and bring to boil. Cover and cook for 10-12 minutes, then uncover and cook for additional 10-15 minutes, stirring occasionally, until water is completely evaporated. Toss potatoes gently one
or two minutes until they develop a fine white salty crust. Add butter and parsley and toss to coat.

By Lori Ross, Southern Boating February 2019

More Valentine’s Day Recipes:

Pink Champagne Cocktail

Warm Crab Dip

Red Wine Steaks

Chocolate Fondue

Tips from Superyacht Chefs

Step up your onboard entertaining with advice from culinary pros: Superyacht Chefs.

A couple of months ago, my neighbors sent a text message inviting a few of us on the block to dinner. I responded as most people would: said thanks for the invite and asked what I could bring. I expected the reply to suggest an appetizer or a dessert, maybe a bottle of chardonnay. Instead, my neighbor asked, “Would you make paella?”

Another neighbor chimed in, “Ooh, the paella!” She added a heart emoji alongside a paella emoji (apparently a paella emoji does exist). I’d served the dish to them once, more than a year ago, in a pan that I bought on Amazon for about $25. My presentation consisted entirely of tying $4 white dish towels from Ikea around the handles so as not to burn my palms when I carried the pan to the dining room table.

When I served it, I mentioned that I got the recipe from a chef aboard the 67-foot Victoria sailing catamaran LIR. The charter yacht’s chef was from Spain, and the recipe was her grandmother’s, handed down through the generations.

That’s all it took for the paella to become legendary, my signature calling card at dinner parties for what, I assume, will be years to come. It’s one of the countless recipes I’ve snagged from charter yacht chefs since I started covering the industry nearly two decades ago. I have a binder in my kitchen that’s bursting with handwritten pages torn from my reporter’s notebooks, with seasoning secrets that chefs have brought to the yacht industry from the South Pacific, South Africa, the Indian Ocean, South America and, of course, the Mediterranean and Caribbean.

Tricks of the Trade

The trick with these recipes is that they’re all ingredients, but few include precise measurements. Most of these chefs— unless they’re baking—eyeball and taste their recipes to get them just right. A typical conversation that I might have with a charter yacht chef goes a little something like this:

I say, “So, then you add the garlic? How much?”

They reply, “Well, it depends on the size of the bulb. If it’s big, just use one.”

I will then ask them to define “big,” which will prompt a vague response like, “Well, if it tastes garlicky enough in the pan, you’ll know.”

This figure-it-out-for-yourself approach to cooking is their way of life, the very essence of how they put their own stamp on whatever dish they make.

And it’s the reason why, when I get back home with the recipes, I usually need two or three tries to perfect them to my tastes. They never come out bad, and sometimes, they come out exquisite. But even during those times when I decipher the magic combination, I don’t write down the measurements, either. Once I get them right, I’m somehow able, like those yacht chefs, to remember and repeat, based on what looks and tastes right in the pan. I guess that when so much thought goes into something that’s so much fun to figure out, the human brain stores it in a file that always remains accessible.

Here are three of my favorite recipes and tips from superyacht chefs, with my personal guide to approximate measurements. Go ahead and tweak as little or as much as you like. Then when you get it just right, buy a cheap pan and some dish towels and impress your onboard guests.

LIR’s Paella

The famous paella on the aft deck of the s/v LIR.

Ingredients:

One large sweet onion, finely chopped
Approx 10 Tbsp. olive oil
About 4 garlic cloves, chopped
4 or so tomatoes, peeled and chopped
1-2 cups shelled peas
1-2 cups green beans, in ¼-inch slices
About 2 Tbsp. sugar
Salt
About 1½ Tbsp. paprika
2 pinches saffron threads
4-6 cups Spanish paella rice or Arborio rice
6-8 cups vegetable stock
2 cups white wine
Fresh clams
Bay scallops

Directions:

Place the paella pan over medium heat. Sauté the onion in olive oil. Add the garlic and sauté until tender but not too brown.

Add tomatoes, peas and green beans; sauté to blend, 1-2 minutes. Add sugar, salt, paprika, and saffron; then add the rice and stir to coat.

In a separate pot, bring vegetable stock and wine to a boil. Pour the liquid over the rice and vegetable mixture in batches, stirring almost constantly. As the liquid evaporates, add more. Continue to add liquid, along with pinches of salt, and stir and taste until the rice and flavor are the consistency you want.

Toward the end of cooking the rice, stir in the bay scallops.

Meanwhile, in a separate pot, steam the clams. (I steam them in a little bit of chopped onion, white wine, and water.) Once the clams open, place them around the top of the paella and serve.

Caviar Deviled Eggs and Potatoes

Try these deviled eggs– glammed up with tips from superyacht chefs!

A motoryacht chef served these two easy-to-make recipes together during a cocktail party at a boat show in Antigua. You might think that deviled eggs and new potatoes are unremarkable, but serving them this way makes guests go gaga.

Deviled Egg Ingredients:

A dozen hardboiled eggs, shelled
About 2 Tbsp. mayonnaise
About 1 Tbsp. Dijon mustard
About 2 pinches of sugar
Paprika
Caviar of your choice

Caviar Potatoes Ingredients:

Bag of new potatoes
Sour cream
Caviar

Directions:

Slice the eggs in half and scoop out the yolks. Combine yolks with mayonnaise, mustard, and sugar. The consistency should be thick, not runny. Spoon the mixture back into the halved eggs. Shake paprika over all the deviled eggs, and then top half of the deviled eggs with a dollop of caviar.

Cook the potatoes as you prefer. I like to put them on a baking sheet and broil them with a little olive oil, salt and pepper. Once they’re cooked and cooled, slice off a little bit of each potato’s bottom so it will stand upright on a tray. Scoop out the top of each potato with a strawberry hulling tool or small spoon. Spoon sour cream into the hole at the top. Top half the potatoes with a dollop of caviar.

Infatuation’s Baked Stuffed Mussels

This recipe comes from a charter story I wrote about a decade ago in Italy aboard the 136-foot Jongert Infatuation. Baked stuffed mussels are simple to make; it’s the homemade breadcrumbs from this chef’s recipe that take the dish up a notch.

The aft deck of the s/v Infatuation. We’d love to eat with this view!

Ingredients:

Diced shallots
About 1 cup of white wine
Butter
Fresh-caught mussels

Directions:

Breadcrumbs (made to your personal taste from brioche, shallots, coriander, thyme, Parmesan, chives, butter and olive oil)

Steam the mussels in the shallots, wine, and butter, and then pick out the meat. Place three pieces of mussel meat in each empty shell. Cover with the breadcrumbs and broil until hot.

By Kim Kavin, Southern Boating August 2018

Spring into Spring with this tasty Spring Menu

Welcome Spring with a refreshing supper reminiscent of Venice! All recipes from this Venetian spring menu serve four.

Spring cooking means lighter, brighter, and fresher ingredients. This Venetian Spring menu will bring in the sunshine and impress your guests while you cruise.

Capesante Al Forno
(Broiled Scallops with Parmesan)
8 large scallops
2 Tbsp. grated Parmesan
1 ½ Tbsp. plain breadcrumbs
1 ½ Tbsp. olive oil
Pinch of Italian seasoning
¼ tsp. each salt and pepper
1 lemon, quartered

Heat broiler or grill to high. Place scallops in shells on a baking sheet or in an oven-safe baking dish. In a small bowl, combine Parmesan, bread crumbs, oil, spices, salt, and pepper; sprinkle on top of scallops. Broil until browned, about 3 minutes or until scallops are just cooked. Serve two scallops per person with a quarter of a lemon.

Venetian Spritz
12 oz. Prosecco
6 oz. Campari
6 oz. club soda
Orange slices

Fill 4 tall glasses with ice. Pour into each glass: 3 oz. Prosecco, 1 ½ oz.
Campari, 1 ½ oz. club soda. Garnish each with an orange slice.

Asparagi Con Salsa All’Uovo
(Asparagus in Egg Sauce)
1 lb. asparagus, trimmed
2 eggs, hard-boiled
2 Tbsp. lemon juice
2 Tbsp. oil
1 anchovy fillet
1 tsp. capers (or 1 tsp. vinegar)
Salt and pepper to taste

Cook asparagus in salted water (or in the microwave) until just done. Mash egg
yolks with lemon juice, oil, and anchovy; stir until smooth. Add capers and diced
egg whites. Season sauce with salt and pepper and pour over warm asparagus.

Bigoli in Salsa
(Pasta in Fish Sauce)
1 lb. pasta (e.g., bigoli, penne, linguine or
other sturdy pasta)
6 Tbsp. oil
¼ cup pasta water
2 white onions, thinly sliced
10 oil-packed skinless, boneless canned
sardines, drained (may substitute canned
tuna in oil or anchovies in oil)
Salt and pepper to taste

Cook the pasta according to the instructions on the package; reserve 1/4 cup pasta water. In a large skillet over medium-low heat, fry the onions gently in oil and pasta water until very soft and creamy, usually about 15 minutes. Add sardines and then
mash them into the onions until they are well blended and nearly smooth. Next, transfer the pasta to the skillet containing sauce. Over medium heat, toss the pasta with the sauce for a couple of minutes until the sauce clings to the pasta. Season with salt and pepper and serve.

Insalata Di Fagioli
(Kidney Bean Salad)
¼ cup vinegar
3 Tbsp. oil
¼ tsp. Italian seasoning
¼ tsp. salt
1/8 tsp. pepper
1 ½ cups canned kidney beans, rinsed and
drained
¼ cup diced celery
4 cups lettuce, coarsely chopped
½ onion, thinly sliced

In a medium bowl, whisk first 5 ingredients for dressing. Add beans and stir to coat evenly; marinate for 30 minutes. Toss beans with remaining ingredients in a salad bowl, season to taste and serve immediately.

By Lori Ross, Southern Boating April 2018

A Rockin’ Moroccan Menu

Experience an evening of Casablanca cuisine with these exotic recipes on this Moroccan Menu.

All recipes in this Moroccan menu serve four.

These carrots become the star of North African Carrot Salad.

North African Carrot Salad
2 Tbsp. olive oil
1 tsp. chopped garlic
¼ tsp. ground cumin
tsp. ground cinnamon
½ tsp. sugar
3 cups carrots, sliced into thin circles
½ cup water
Pinch of cayenne or dash of hot sauce
2 tsp. lemon juice
¼ tsp. each salt and pepper

Directions:
In a skillet cook garlic, cumin and cinnamon in oil for one minute. Add sugar, carrots, and water over medium-high heat until tender. Add cayenne, lemon and salt, and pepper, stir and serve.

Cucumber Yogurt Salad
1 cup plain Greek yogurt
1 cup seeded, chopped cucumber (unpeeled)
1 garlic clove, minced
½ tsp. salt
1 Tbsp. finely chopped fresh mint or ½ tsp. crushed dried mint

Directions:
Combine yogurt, cucumber, garlic, salt, and mint. Serve as a condiment to fish and couscous in a separate bowl.

Fruit and Nut Couscous
2 cups instant couscous (whole wheat orregular)
2 ½ cups boiling water
2 tsp. grated orange peel
1 tsp. ground cumin
2 Tbsp. lemon juice
½ tsp. each salt and
pepper or more
¼ cup olive oil
¼ cup chopped almonds
¼ cup dried fruit (chopped dates, figs, apricots, or raisins)

Directions:
In a medium bowl, combine couscous (either whole wheat or regular), water, orange peel, cumin, lemon juice, salt, and pepper. Cover the bowl tightly with plastic wrap and let it rest for 5 minutes. Uncover and fluff with a fork.

While the couscous is resting, heat the oil in a small skillet over medium heat. Add the almonds and stir until nuts are toasted, fragrant and golden, 3 to 4 minutes.
Transfer couscous into a serving bowl and top with dried fruit and toasted nuts along with the oil.

Moroccan Citrus Fish
¾ tsp. ground cumin
¼ cup olive oil
1 (15-oz.) can diced tomatoes or 1 pint of
grape tomatoes, halved
4 Tbsp. diced preserved lemon (see below)
1 cup chopped green olives
½ tsp. cinnamon
½ tsp. each salt and pepper
4 (6-ounce) fish fillets, each about 1″ thick

Directions:
In a large skillet over medium heat, stir cumin in olive oil for one minute. Add tomatoes, lemon, olives, cinnamon, and half of salt and pepper. Simmer uncovered, stirring until thickened, about 10 minutes. Add fish to skillet and season with remaining salt and pepper; simmer until fish is cooked through, 5-6 minutes. Serve fish and sauce atop couscous.

3-Hour Preserved Lemon
2 lemons
½ Tbsp. kosher salt
1 Tbsp. sugar

Directions:
Cut lemons in half and squeeze out the juice. Dice lemons, including peel, removing seeds. Sprinkle salt and sugar. Put in a jar and cover. Let sit at least 3 hours at room temperature. Shake periodically before use. Refrigerate for up to a week.

Salted Sticky Dates
¼ cup olive oil
20-24 pitted whole dates
½ tsp. coarse salt

Directions:
Heat olive oil in a sauté pan over medium-low heat. Fill the pan with dates and cook, turning dates, for 4-5 minutes. Once they are warmed, turn off heat to avoid burning. Serve on a plate sprinkled with coarse salt. Eat as is or over ice cream or yogurt.

Enjoy the sweet tastes of this Moroccan menu. Want more cruising food? Try our other menus to get inspired.

By Lori Ross, Southern Boating September 2017

Asian Fusion Menu

Impress your guests with a delicious Asian Fusion menu.

All recipes serve four.

Cucumber Saketini

10 oz. dry sake
4 oz. vodka
1 cucumber, sliced thin
Mix sake and vodka with ice in a shaker. Strain into four martini glasses, garnish each with a thin slice of cucumber.

San Chow Bao (Chinese Lettuce Wraps)

4 Tbsp. hoisin sauce
2 tsp. chopped garlic
2 jalapeños, sliced or 1 tsp. hot sauce
1 Tbsp. vegetable oil
2 lbs. beef skirt, hangar or flank steak (may substitute chicken, lamb or pork)

To Serve:
12 large iceberg or romaine lettuce leaves in shape of a cup
1/2 cup hoisin sauce
6 scallions, sliced thin
1/2 cup chopped cilantro (optional)
1/2 cup sliced jalapeño peppers or 1 tsp. hot sauce
1/2 cup peanuts or other chopped nuts
Pickled carrots (recipe follows)

Mix the first four ingredients in a medium bowl. Place the beef in the bowl and coat well with the sauce; marinate for 15 minutes or more in the refrigerator. Grill or broil the meat for 3-5 minutes on each side or until cooked medium rare; let meat rest 5 minutes. Slice thinly, against the grain.

To serve, place the lettuce cups in the center of a serving platter. Surround the lettuce with hoisin sauce in a small bowl and piles of scallions, cilantro, peppers, nuts, and pickled carrots.

To assemble, place a small amount of hoisin sauce in a lettuce leaf, then add meat and top with desired options and roll closed to make a lettuce wrap.

Liang Mian (Szechuan Cold Noodles)
1 lb. spaghetti noodles
2 Tbsp. oil Sauce:
½ cup peanut butter (or almond butter)
2 Tbsp. chopped garlic
2 Tbsp. minced ginger
½ tsp. red pepper ﬂakes (may substitute chili oil or hot sauce)
¼ cup soy sauce
3-4 Tbsp. rice or white vinegar
2 Tbsp. sesame oil
1 Tbsp. sugar or honey
Salt and pepper to taste

Toppings:
2 Tbsp. sesame seeds or ½ cup peanuts or other chopped nuts
Scallions, sliced thin*
1 tsp. hot sauce or chili oil

Cook the pasta al dente. Drain, rinse with cool water and then drain again. Mix with 2 tablespoons of oil. Set aside. Whisk together the sauce ingredients in a large bowl. Add the cooked noodles and toss them gently to coat with the sauce. If the sauce is thicker than desired, add one tablespoon of water at a time until the sauce is at the desired consistency.

Sprinkle with the nuts or seeds and scallions. Drizzle with hot sauce or oil and serve at room temperature.

*In addition to scallions, add any other raw vegetables such as shredded carrots, sugar snap peas, chopped zucchini, cabbage, bell pepper, diced cucumber, or lightly cooked vegetables, such as asparagus, green beans, broccoli, or cauliﬂower.

By Lori Ross, Southern Boating August 2017