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.
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.
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.
National Pizza Day: Quick and Easy Boat-Friendly Pizza Recipes
Making pizza aboard is easy, fun, and flexible.
February 9th is National Pizza Day!Make pizza aboard in the oven or on the stovetop in the galley or on a grill on the aft deck using refrigerated pizza dough, ready-made pizza crusts, large flatbread, pita, naan, tortilla, or even french bread. Use classic Italian sauce, cheeses, and toppings, or get creative and try some of the following boat-friendly pizza recipes:
⊲ Buffalo Chicken Pizza: buffalo sauce, baked chicken, and mozzarella and blue cheese
⊲ White Seafood Pizza: oil, garlic, pesto, cooked clams, shrimp, or scallops
Or set up a “pizza bar” with assorted sauces, toppings, and cheeses of your choice, and encourage everyone to “make their own pizza” which you can quickly cook.
In honor of National Pizza Day, the following are easy pizza recipes for onboard cocktail parties, lunches, or dinners. Servings depend on size of crust selected.
1 ready-made pizza crust or flatbread, lavash, tortillas, naan, or pita bread (e.g., Boboli, Stonefire, etc.)
4 oz. shredded cheese (mozzarella, Italian blend, or other melty cheese)
¼-½ cup sauce
¼ cup each of your favorite pizza toppings
½ tsp. dried herbs, garlic, spices (optional)
1 Tbsp. oil per pizza if using stovetop
The secret to making delicious, prepared-crust or flatbread/pita pizza is to use a light touch with sauces, toppings, and cooking. Too much sauce or too many toppings make the pizza crust soggy and too high heat will burn the bottom.
Place prepared-crust or flatbread pizza directly on a hot grill set to medium-high (375-400 degrees Fahrenheit). The grill creates a smoky flavor along with grill marks and cooks the pizza quickly. Prepared-crusts, pita, and naan will take 4-6 minutes, while thin flatbreads will take 2-3 minutes. Remove from grill when cheese is melted, and edges or bottom are lightly browned. If you prefer, place pizza on stone or sheet pan directly on grill.
Alternatively, cook prepared-crust pizzas or flatbreads on stone or sheet pan in the oven at 375-400 for 10 minutes. You can also use a covered skillet on the stovetop; just sauté each side of crust in 1 tablespoon of oil for 1-2 minutes on medium-low heat, add sauce, then toppings and cheese, and cover 2-3 minutes to melt cheese. Thin flatbreads will take less time.
1-2 Tbsp. flour or cornmeal for cutting board and pizza stone or sheet pan
8 oz. sauce
8 oz. shredded cheese
½ cup of each preferred pizza topping
½ tsp. dried herbs, garlic, spices (optional)
Set oven to 400-425 degrees Fahrenheit. Unroll the dough on flour or cornmeal-sprinkled cutting board. Starting in the dough’s center and roll or press out to fit the stone or pan. Spread pizza sauce evenly on crust to within a half-inch of edges, then add toppings and cheese. Bake for 15-20 minutes* (or until top of pizza is bubbling and bottom of pizza is golden-brown). Cut and serve, offering extra Parmesan, Italian seasoning, and crushed red pepper.
No oven? No worries! Bake pizza on the grill! Simply set grill to medium-high and place pizza on stone or sheet pan directly on the grill. Cover grill and cook 8-10 minutes until cheese is bubbling and crust is browned.**
NOTE: The exact timing of these boat-friendly pizza recipes will depend on your grill, oven, or stovetop heat, so start on medium-low, be patient, and keep checking.
* or according to package directions for baking.
** I do not recommend cooking raw dough on the stovetop as it may undercook or burn too easily.
Tasty blends for dipping chips, veggies, or as a spread
Super Bowl parties always highlight delectable dips, and because I really enjoy entertaining aboard my boat, I always look for delicious dip recipes to whip up with a few ingredients already on board or that I can quickly buy in advance to serve with cocktails on a cruise or at the dock.
I usually offer several dips, many made with low-fat or light sour cream, cheeses, and mayonnaise. Below are my favorite dips along with suggested dippers.
Homemade Caramelized Onion Dip with Chips and Veggies
For Potato Chips or Crackers
Caramelized Onion Dip
4 Tbsp. oil
4 cups onions, diced
½ tsp. each salt, pepper, and cayenne
4 oz. cream cheese
½ cup sour cream
½ cup mayonnaise
Heat oil in a large frying pan over medium heat. Add onions, salt, pepper, and cayenne, and sauté for 10 minutes. Reduce heat to low and cook, stirring occasionally, for 20 more minutes until the onions are golden. Once cooled, add onions to the remaining ingredients and combine until smooth. Taste and add more salt and pepper, if desired.
For Raw Vegetables
Spicy Asian Peanut Dip
½ cup chunky peanut butter
6 oz. warm water
2 tsp. soy sauce
1 tsp. chopped garlic
½ tsp. crushed red pepper flakes
In a bowl, whisk together all ingredients and set aside for 30 minutes to develop flavors. If the dip is difficult to stir, warm it in a microwave for 20-30 seconds and add a little more water to thin out. Keep adding water until you like the consistency. This dip is also great as a sauce for noodles or cooked chicken.
Garlic Aioli Dip
3 Tbsp. garlic, minced
2 tsp. lemon juice
½ tsp. salt
½ cup mayonnaise, to taste
¼ tsp. mustard
In a bowl, combine garlic, lemon juice, and salt. Stir in mayo and mustard. Taste, and adjust if necessary—if the garlic flavor is too strong, stir in more mayonnaise by the tablespoon. Aioli will keep well in the refrigerator, covered, for up to 10 days. It will thicken as it chills.
For pita bread or pita chips
Spicy Feta Dip
½ lb. feta cheese
2 Tbsp. sour cream
3 Tbsp. oil
1 tsp. garlic, minced
½ tsp. dried mint, crumbled
4 Tbsp. sliced pepperoncini (mild pickled peppers) or 2 tsp. crushed red pepper flakes
Mash the feta cheese, then add sour cream, oil, garlic, mint, and pepperoncini. Taste
and add more pickled peppers, if desired. If it is too spicy, simply add a little more feta
or sour cream.
Rustic Rouille
6 Tbsp. water
½ cup breadcrumbs
1 Tbsp. garlic, minced
1 tsp. salt
1 tsp. cayenne pepper
1 cup jarred mild red peppers, finely chopped
6 Tbsp. oil
In a food processor or blender, add water, breadcrumbs, garlic, salt, cayenne pepper, and chopped red peppers. Add oil slowly, while food processor/blender is running, until well-combined. Alternatively, you may mix by hand for a chunkier dip. Use this sauce as a dip, or on pasta, in fish or shellfish soup, or as a topping for crostini.
For tortilla chips
Shortcut Guacamole
2 cups mashed avocado
¼ cup of your favorite salsa, drained
2 Tbsp. jalapeño, minced (optional)
1 Tbsp. cilantro, chopped (optional)
1 Tbsp. lime juice
½ tsp. salt and pepper
Mix ingredients and taste. Add more lime juice or salt and pepper, if desired.
For fresh fruit
Honeyed Fruit Dip
8 oz. cream cheese, softened
½ cup sour cream
¼ cup honey
1 Tbsp. lemon juice
½ tsp. cinnamon
¼ cup walnuts, chopped
Combine first four ingredients, store in refrigerator, and bring to room temperature for serving. Sprinkle with cinnamon and nuts before serving. This is wonderful as a fruit dip, and as a spread for date nut bread or banana bread.
How to keep the food you bring aboard stay fresh and last longer
You are craving a bacon, lettuce, and tomato sandwich while out at anchor, but quickly realize the lettuce has browned and the tomato is mushy. Now what? Bacon and mayo
on toast will have to suffice. Provisioning and safely storing food aboard are, in a way,
art forms, so here are a few tips to make sure you have what you need and that it’s fresh.
Plan and Shop Ahead
Plan menus, make a list, and buy all of the ingredients ahead of time. Purchase items that have a shelf life, including canned goods like soups and vegetables, condiments, and baking and cooking supplies, including oil, flour, sugar, and spices. If you know your basic daily use and consumption of staples during a typical cruise, you can figure out how much of each product to buy and stow to cut down on waste. Carolyn Shearlock, an experienced cruiser and creator of theboatgalley.com, suggests downloading the app AnyList to make a shopping list. It also stores recipes that you can enter manually or import from almost any website.
Lidded containers are a great way to store dry goods like pasta, rice, and grains.
Store It
Storage bins come in various sizes to stock dry items, and ones with lids work well to keep flour, rice, and other grains free from moisture and pests. They are great for organization, too.
“Bins are almost imperative in large, top-loading refrigerators because by using several layers of bins, it’s easy to remove the top ones to quickly get to items below,” says Shearlock. “Bins will also help protect fragile items, such as greens and eggs.”
Label every bin on the top and sides, noting each item and its quantity. For dry storage, check around the boat’s air-conditioned interior for a place to stow your bins that is out of the way but still highly accessible.
When storing flour, rice, and grains, charter chef Darcy Whitney suggests from experience to freeze them for 24 hours prior to packing.
“The tropical climate is prone to bacteria and insects in flour, rice, cereal, and grains,” she says. “Freezing before storing those items kills the small and often nearly invisible insects.
“It’s important after removing from the freezer to discard the packing and store in an airtight container, such as a seal-tight Rubbermaid container.”
On the same note, even though resealable bags are good for storing some items, Whitney points out that if there are insects already on board, they will eat through the plastic for those grains, so use the stronger containers.
“Before getting underway, take a quick look around and make sure nothing is sitting on the counter or anywhere else that could be a problem,” says Shearlock.
Bugs love cardboard. Pour cereal into a small plastic bin, and to keep bugs out of pasta, flour, etc., add a couple of bay leaves in each lidded container.
Meat that is vacuum-sealed for the freezer can be purchased at Wild Fork Foods.
Freeze With Ease
“Small boat refrigerators, particularly front-loading ones, are subject to more temperature fluctuations than larger ones, as there is less cold mass and less cold air overall inside,” says Shearlock. “Therefore, meat, poultry, and seafood are best kept in the freezer. If there is no room or you don’t have one, put them in the coldest part of the refrigerator, which is usually the bottom shelf.”
When freezing meat and fish, separate them into portions. This will create a more tightly packed and energy-efficient freezer as well as allow you to easily take out what you need on a daily basis.
Ensure all products are sealed properly (vacuum-sealing is recommended), and check that the freezer’s temperature is set at or below 0 degrees Fahrenheit. Wild Fork Foods (wildforkfoods.com) is popular for the charter industry (as well as at home) because their meats and seafood are blast-frozen at -40 degrees Fahrenheit at the source to lock in nutrients, minerals, and flavor. The process also reduces freezer crystallization for longer life. It’s recommended to not re-freeze food that has thawed without cooking it first or risk ingesting food-poisoning bacteria.
Be Efficient
How efficient is your refrigerator? Be sure it is set between 32 degrees Fahrenheit and 41 degrees Fahrenheit so food won’t be subjected to bacteria contamination. The more insulation in the fridge, the better, especially in warmer climates.
Like freezers, refrigerator space is minimal so storage should be limited to items that need to be kept cold. Many products found in fridges, such as condiments, don’t need to be there. Check the packaging for storage information.
“The key is to have an organizational plan and always put the same categories of items in the same places,” says Shearlock. “This, in turn, will help you find items quickly and reduce the time the fridge is open, greatly lessening the power required to run it.”
Use a Cooler
If your boat doesn’t have room for both a refrigerator and a freezer, put ice into a large, well-insulated cooler to create a day fridge. Store items you plan to use that day that need to be chilled. If there is still space, put all drinks in the cooler. If not, pour warm drinks into a cup filled with ice.
When in Doubt, Throw it Out
Don’t rely on odor or appearance to determine whether or not food is safe. “Always discard items in the freezer that have come into contact with raw meat juices or have freezer burn,” says Shearlock. Check the expiration dates on your bag/bin labels and on canned goods and toss out anything that is past the date.
Purchase liquor before you leave due to high taxes abroad.
Sundowners at Sundown
Buy beer, wine, and spirits ahead of time, as they are taxed heavily away from the mainland. You will already have them on hand when you want to enjoy a cocktail or two, with or without friends. In addition, consider installing a watermaker on the boat so you don’t have to store cases of plastic water bottles, which are not only cumbersome but also bad for the environment.
Anchor out to celebrate the longest day of the year. Recipes serve 4.
One weekend in late June, a few years ago, several of us decided to do a midsummer cruise to celebrate the longest day of the year. We rafted our boats together in a beautiful, quiet cove, explored the area with our kayaks, and gathered on our boat to watch the late sunset and toast the coming cruising season. Inspired by Scandinavian Midsummer merriment, I created a menu for the longest day of the year that featured Scandinavian fare: simple salads, seafood, and summer fruit.
While Scandinavian Midsummer was traditionally celebrated on the summer solstice, it now takes place anywhere between June 20-25. Some Scandinavians just head to a bar or gather with friends. Others host extravagant parties that feature regional folk dances, vast smorgasbords, and live music that goes on for days. Our very conservative midsummer celebration featured a beautiful sunset and the following picnic fare along with iced vodka and aquavit. Skål!
Aquavit Spritzer
1 Tbsp. sugar
1 Tbsp. hot water
3/4 cup berry preserves
4 cups soda water (32 ounces)
4 cups aquavit or vodka
4 slices lemon for garnish
Combine sugar and hot water in a pitcher. Stir to dissolve. Add preserves. Use a wooden spoon to stir, loosen, and mix preserves. Gently stir in soda water and aquavit. Fill tumblers with ice. Divide aquavit spritzer equally among glasses and garnish each with a lemon slice.
Midnight Sun Smorgasbord
16 oz. package Rye Crisp Crackers (Wasa or similar crackers)
8 oz. dense rye or pumpernickel bread
8 oz. Havarti cheese with caraway or dill, thinly sliced
8 oz. cream cheese
16 oz. steamed shrimp, peeled
8 oz. jar of pickled herring
16 oz. smoked salmon or other smoked fish (mackerel, sardines)
1 lb. of warm new boiled potatoes tossed in butter and scallions
½ cup each of sliced onions, scallions (or chives), radishes, and chopped dill
Mustard | Horseradish | Sour cream | Cocktail sauce | Quartered lemons | Salt and pepper
On a large platter, place sliced cheese, a scoop of cream cheese, shrimp, slices of smoked salmon, and a jar of pickled herring. Serve crackers and bread in a basket and potatoes in a warmed bowl. Encourage diners to top crackers or bread with cheese or cream cheese, then a layer of shrimp, or some herring or salmon, and a dab of sour cream, mustard, cocktail sauce, or horseradish, then some herbs or a squeeze of lemon.
Danish Cucumber Salad
2 large cucumbers, cut lengthwise, seeded, and sliced ¼-inch thick
2 Tbsp. salt
2 Tbsp. lemon juice
2 Tbsp. chopped dill, chives, or scallions
In a medium bowl, toss the cucumbers with the salt and lemon juice; set aside for 15-30 minutes (the longer the cucumbers rest, the less water they will have and the saltier they will taste). Drain and discard the excess liquid, taste the cucumbers, and adjust the lemon juice and salt as needed. Add half the herbs and toss to mix. Transfer the mixture to a bowl and garnish with the remaining herbs.
Swedish Strawberry and Cream Cake
2 cups strawberries
1-2 Tbsp. sugar
1 oz. Framboise or Cointreau liqueur
1 sponge cake or angel food cake (store-bought or homemade)
2 cups whipped cream or sour cream
Fresh mint leaves (optional)
Slice strawberries. Add sugar and liqueur, let macerate for 1-2 hours. To serve, place a slice of cake onto each plate. Spread a generous layer of whipped or sour cream on each slice. Top with ¼ of macerated strawberries and a sprig of mint. Serve with additional sugar to sprinkle on top.
Local fish, fruits, veggies, and rum are the perfect ingredients. Recipes serve 4.
By Lori Ross, Southern Boating May 2020
While in the Bahamas in 2003, cruising in company with a group of friends, the participating yachts gathered dockside one sweltering afternoon for cocktails and nibbles. Every boat owner brought out a favorite drink and an appetizer to share and we had a feast! A pitcher of icy Goombay Smashes (a drink named after a folk music form in the Bahamas based on African rhythms that are beat on goatskin drums) got us started.
One cruiser, who had spent time in the Abacos, bought a beautiful piece of conch (already out of the shell) from a local fisherman, and made a delicious conch ceviche right before our eyes. While we watched, our mouths watering, he diced the raw conch into fresh lime and lemon juice along with onion, sweet red pepper, jalapeño peppers, and salt, then served it in a bowl surrounded by taco chips. The salty flavor of the ocean along with the surprise of sunny citrus and heat hit us at first bite. We were hooked on conch ceviche. Smoky Abaco fish dip with crackers and crudités, fresh avocado and citrus salad, shrimp cocktail, and a chilled fruit salad completed the memorable feast.
Some island music got us dancing, while more wonderful dishes added to our impromptu celebration and inspired all of us to be more creative and look to the Bahamas for appetizers on hot days aboard.
Goombay Smash
4 oz. rum
4 oz. coconut rum
8 oz. each pineapple and orange juice
¼ cup grenadine syrup
4 maraschino cherries
Mix together liquid ingredients. Pour 7 ounces of drink mixture into each of 4 tall glasses filled halfway with ice. Garnish with a maraschino cherry.
Conch Ceviche
3 cups raw conch cut into ¼-inch dice (substitute raw fish, scallops, cooked crab, shrimp, or lobster, if desired)
4 Tbsp. each lime and lemon juice
½ cup each onion and sweet pepper, cut into ¼-inch dice
1 Tbsp. minced jalapeño peppers, or more to taste (or 1 tsp. hot sauce)
½ tsp. salt, or more to taste
Place the conch in a large bowl. Add the citrus juices, onion, sweet pepper, jalapeño peppers, and salt. Toss to combine. Marinate up to one hour. Serve in lettuce cups or with taco chips.
Abaco-Style Fish Dip
8 oz. smoked fish, peeled, boned, and finely chopped (if no smoked fish is available, use equivalent amount of canned sardines, trout, or mackerel packed in oil or water (drained for recipe) with a dash of Worcestershire sauce or liquid smoke, then proceed with recipe)
½ cup each sour cream and softened cream cheese
2 Tbsp. onion, minced
Pinch of dill (optional)
Zest of 1 lemon or lime
1 tsp. lemon or lime juice
Pinch of cayenne pepper or dash of hot sauce
Pinch of salt and pepper, if needed
Mix all ingredients in a bowl. Taste and adjust flavor with salt and pepper, citrus, and hot sauce. Serve with your favorite bread, crackers, or raw veggies and a bottle of hot sauce on the side.
Bahamian Fruit Salad
4 Tbsp. lime juice
2 Tbsp. sugar
2 Tbsp. vinegar
5-6 cups cubed or sliced fruit (papaya, melon, mango, pineapple, citrus, bananas)
1 Tbsp. coconut rum (optional)
½ cup fresh cilantro leaves (optional)
Whisk together lime juice, sugar, and vinegar in a large bowl. When cutting fruit, collect juices and add to dressing along with rum. Add fruit to dressing along with cilantro and mix gently. Serve in small bowls or cups with spoons.
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);
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
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.
Dining in The Bahamas can be anything from casual to high-end and everything in between.
Dining in The Bahamas vary dramatically from eclectic beach huts, spring break-style bars, and restaurants to casual marina pubs and fine-dining establishments. Naturally, seafood is something that intersects all manner of culinary delights as Bahamians and local restaurateurs value the proximity to the sea.
Oddly enough, Bahamians are quite choosy when it comes to “fruits” they pick from the waters. Unlike in other territories where locals seem to eat everything that the human body can stomach, culturally speaking, Bahamians don’t stray far from what they are most familiar with.
The invasive lionfish, now abundant in the waters of The Bahamas, has a negative impact on the marine ecosystem. As a part of its population control strategy, the government invested significant funds in public education to popularize the fine-tasting fish, but Bahamians are not taking the bait. More locals are familiar with lionfish and many enjoy its flavor, but it has not become a staple in the Bahamian diet and very few restaurants offer it.
Stingrays, eels, sea crabs, and octopuses are ubiquitous in the waters of The Bahamas, but you will rarely if ever, see them on the dinner table in most Bahamian homes. You might find a stingray taco on the menu in Mexico, and some Greek and Italian restaurants in The Bahamas serve octopus, but not at Sunday dinner in a Bahamian home. The same goes for eels, parrotfish, sea urchins, starfish, and many other edible marine species.
What can visitors expect to eat in The Bahamas?
There are supply and demand factors that affect the availability and accessibility of some species that Bahamians love; however, the main types of seafood you will find most common at restaurants and in Bahamian homes are conch, lobster, snapper (of which there are dozens of varieties), grouper, and certain pelagic fish like mahi mahi, wahoo, and tuna. Bahamians have a unique and delicious way of preparing seafood, and it usually involves a simple combination of seasonings—mashed salt and bird pepper, a lot of lime, and grilled or fried.
The edible species common in Bahamian homes but rarely served at restaurants include jacks, goggle-eyes, whelks, curbs, and barracuda, notwithstanding the risk of ciguatera fish poisoning.
New restaurants are ready to serve
The Tea Room, Rock Sound, Eleuthera
Rock Sound’s latest restaurant, The Tea Room, opened July 19th . The casual, boutique dining establishment with a bright and earthy aesthetic serves breakfast and lunch during the week. Wall-to-wall French doors and large windows let natural light flood into the restaurant to create a cheerful atmosphere.
Wherever you choose to whet your appetite, we assure that the view will be incredible.
Vegetables are locally sourced from Eleuthera farmers including the restaurant’s very own farm. The irrigation system, in fact, is partially powered with solar electricity derived from the panels sitting atop the Tea Room’s roof.
There is another element that makes the Tea Room unique. It is a training restaurant and social entrepreneurship enterprise at the Centre for Training and Innovation which empowers young people in the community with opportunities to learn new skills, obtain job experience and break the cycle of poverty. Carpentry students made the dining tables, while hospitality students assist in the service and food preparation.
The Tea Room’s menu changes fortnightly, serving Bahamian and American dishes, including vegetarian options like the chickpea veggie burger and avocado salad with mango vinaigrette.
Dining in The Bahamas just got cooler. The historic Nassau Harbour finally has a new waterfront restaurant. Latitudes’ ceiling-to-floor glass windows provide panoramic views of the harbor including the main boating channel, Paradise Island’s most famed hotels, and marinas stretching to the east and west. It directly overlooks the Nassau Harbor Club Marina and features stunning sunsets that sometimes appear through the two arched bridges connecting Nassau and Paradise Island.
It’s impossible to pin down the food to one type of style as the multiregional menu features Bahamian, Italian, and Asian cuisine that includes seafood, steak, freshly made pizzas, sushi, and teppanyaki. The interior design at Latitudes is ultra-modern with bold color blocking, stylized ceilings, and metalwork finishes. The restaurant is one of six under the umbrella of the Titan Hospitality Group, which also includes Wreckers in Spanish Wells and Smugglers in Nassau.
The Latitudes Bar is a trendy social spot that quickly became a feature of Nassau nightlife after it opened. It’s still to be seen if Latitudes has longevity on the social scene, but the circular bar features local draft beer and a full lineup of top-shelf alcohol. The large parking lot for Latitudes is on the other side of a highly trafficked main road, so parking and accessing the restaurants is not the most convenient; however, valet service at the restaurant’s entrance is free.
From luxury resorts to roadside stands, don’t hesitate to stop and taste the Bahamian local fare. Nassau’s oldest, family-owned Bahamian restaurant and bar is the Bahamian Cookin’ Restaurant, formally known as Bahamian Kitchen. For those wanting true,
authentic Bahamian island-style food, head to Trinity Place in Downtown Nassau (across from Central Bank) to experience three generations of Bahamian cooking, including conch fritters, grouper, and lobster.
Don’t let its appearance fool you. Stuart’s Conch Stand in Bailey Town, Bimini, is a rustic shack with piles of conch shells behind it, but the food is outstanding. Everything is prepared fresh while you wait. Visitors highly recommend the conch salad, paired with an ice-cold local beer. With generous portions, modest prices, and friendly staff, Stuart’s doesn’t disappoint. Open for lunch and dinner.
(242) 347-2474
Eleuthera and Harbour Island
Arrive by boat to Frigate’s Bar & Grill in Rock Sound, Eleuthera. It has an easily accessible dingy dock (and the owners don’t mind if you dock there while shopping for provisions). Beat the heat in Frigate’s air-conditioned dining room and share a sampler platter of conch fritters, fish bites, chicken tenders, or wings with three or four friends. They’ll even cook up your catch of the day. Make a reservation or place an order online.
Sip Sip’s menu changes daily based on what’s fresh and in season. In Bahamian slang, sip sip means gossip or idle chat, which lends to why Sip Sip is a popular local hangout in Dunmore Town on Harbour Island. The waterfront view is quite the scene, but its casual atmosphere along with Chef Julie Lightbourn’s classic Bahamian dishes make this a beautiful and tasty spot to have lunch. Try the Spicy Conch Chili or its famed Lobster Quesadilla. Sip Sip is open from Thanksgiving to August but has a sister restaurant at the Atlantis Paradise Island.
Host a viewing party on your boat! Whether you watch football, basketball, hockey, or soccer, enjoy game day with these game day recipes and make this Seven Layer Dip. It’s incredibly customizable and can be served hot or cold.
Ingredients:
8 oz. sour cream
1 oz. envelope taco seasoning mix
16-oz. can refried beans
8 oz. shredded cheese
2 cups diced tomatoes
2 cups diced scallions or onion
1 cup sliced canned black olives, drained
1 cup diced canned green chilies, drained
Tortilla chips
Directions:
Combine sour cream and taco seasoning in a small bowl. In a shallow serving dish (preferably clear to see the layers), spread refried beans evenly. Top with sour cream mixture, then a layer each of cheese, tomatoes, onions, olives, and chilies.
Serve warm (bake at 350°F for 20-25 minutes or until bubbling) or cold with sturdy tortilla chips.
This wedge salad is simple enough to create in the galley, but still classy enough to serve to a crowd.
Enjoy this salad as a light lunch or an appetizer. Recipe serves 4.
Dressing Ingredients:
3 tbsp. ketchup
3 tbsp. vinegar
1 tbsp. sugar
2 tsp. mustard
1⁄2 tsp. paprika
Pinch of pepper
1 raw egg yolk
1/2 cup oil
Salt, to taste
Salad Ingredients:
1 whole head iceberg lettuce, cleaned and quartered
1 cup red cherry tomatoes, halved
½ cup red onion, diced
¼ cup bacon bits
Directions:
Mix ketchup, vinegar, sugar, mustard, paprika, pepper, and egg yolk in a bowl. Slowly drizzle and whisk in olive oil until smooth. Season with salt to taste and set aside. Place iceberg quarters on a platter and surround with tomatoes. Drizzle each wedge with dressing and sprinkle with onion and bacon bits. Serve.
Some 1,500 professional and home cooks compete for big money and national attention November 7-11 at the 7th Annual World Food Championships at The Wharf in Orange Beach, Alabama.
It’s a spectator sport now—you watch them cook at various events and then you taste their results at the World Food Championships.
The main event and sideshows are just a short walk from The Wharf Marina on the ICW, which is handy for Great Loopers and other mariners on the move. In fact, one event, called The Yacht Club, is held at the marina. Diners with special tickets move about the marina and board several yachts where they watch and chat up award-winning chefs. Then they devour their delicious masterworks right there on the boat.
Another side event is called BBQ Beach. Pitmasters and celebrity chefs demonstrate skills with smokers and ceramic grills. At The Steak Out, they compete to make the best steak and share steak searing secrets. At The Tasting Pavilion, food brands let you sample their goodies. If you have the Walmart app on your smartphone, they’ll let you in free. At World Food Games, you can even play with your food, sort of, with team competitions like Egg Tossing and Corn Shucking. Kids love this one. It’s all first-come, first-served, so order your tickets in advance at worldfoodchampionships.com
Is this post making you hungry? Good. Because we have all the recipes you need.
Age-old questions: What’s life without entertaining? What’s a boat without a party? What’s an appetizer without a glass of wine?
If you’re lacking foodie inspiration, we have an easy menu (and a wine pairing guide to boot). Plus, you can make it all while cruising!
All recipes make approximately 24 small bites.
Cool Crab Cups — Wine pairing: Sauvignon Blanc
Prep these crab salad cups for your next party.
Ingredients:
1 cup mayonnaise
½ cup diced celery
2 Tbsp. lemon juice
¼ tsp. cayenne, Old Bay, or another hot pepper seasoning
1 lb. lump crabmeat, lightly broken up
Salt
Filo mini cups, prepared according to package directions
Directions:
In a large bowl, mix mayonnaise with celery and lemon juice; season with cayenne. Gently fold in crabmeat and season with salt. Fill cups or with crab salad and serve.
Chardonnay pairs nicely with the mild flavors of the chicken.
Ingredients:
2 Tbsp. lemon juice
½ cup Parmesan cheese, grated
½ cup mayonnaise
1 Tbsp. prepared mustard
1 Tbsp. vinegar
3 Tbsp. oil
Dash of salt and pepper
3 cups chicken, cooked and chopped
¼ cup celery, diced
½ cup onion, diced
Directions:
Combine lemon juice, Parmesan, mayonnaise, mustard, vinegar, oil, and salt and pepper. Whisk together until it has emulsified. Add the chicken, celery, and onion and toss to combine.
If too dry, add a little more oil. Add salt and pepper to taste. Place a teaspoon of chicken salad on small lettuce cups, in phyllo cups or Scoops tortilla chips.
Red Pesto Tortellini Skewers — Wine pairing: Rosé
Ingredients:
These heirloom tomatoes would be a welcome addition to tortellini skewers.
¼ lb. pepperoni or spicy salami, chopped
3 Tbsp. prepared mustard
2 Tbsp. garlic, minced
1 Tbsp. fennel seeds (optional)
7 oz. sun-dried tomatoes in oil, drained and the oil reserved
¼ cup oil (from sun-dried tomatoes and additional oil, if needed )
2 Tbsp. lemon juice
Salt and pepper
2 lbs. tortellini
24 skewers
24 basil leaves (optional)
Directions:
For the pesto: Place the chopped pepperoni, mustard, garlic, fennel seeds, and sun-dried tomatoes in a food processor or blender. Process 30 seconds. With the motor running, add the oil through the food processor tube in a thin steady stream and process until smooth. (You can also finely chop and blend dressing ingredients by hand, adding oil, for a more rustic feel). Season with lemon juice, salt and pepper.
For the tortellini: Cook tortellini per package instructions. Drain. Combine warm tortellini with pesto. If pesto is too dry, add a little oil or warm water until pesto evenly and lightly coats pasta. Skewer two or three tortellini per toothpick and top with basil leaf. Serve warm or at room temperature.
Your guests will enjoy a cool glass of pinot grigio on a warm evening.
Ingredients:
8 oz. cream cheese
¼ cup finely chopped onion
1 Tbsp. chopped dill or a pinch of dried dill
1 Tbsp. drained capers or minced dill pickle
¼ Tbsp. lemon juice
4 oz. smoked salmon, chopped
Sliced French baguette or party rye
Directions:
Line a mini loaf pan or small bowl with plastic wrap. Leave the edges of the plastic with enough overhang to cover pan.
Blend the first 5 ingredients. Spread 1/3 of the cheese mixture evenly in the bottom of the pan. Top with half of the sliced salmon, then top salmon with another third of the cheese mixture, followed by remaining salmon topped with remaining cheese mixture. Cover and chill 4 hours or up to 3 days. Turn the loaf out onto a platter.
Top with a few extra capers or chopped pickle. Serve with spreader and sliced baguette, party rye or crackers.
Asparagi Con Salsa All’Uovo (Asparagus in Egg Sauce)
Asparagus is a sure sign that spring has sprung! Make a quick Asparagus in Egg Sauce to impress your guests aboard!
Ingredients:
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
Directions: 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.
Cooking for a crowd? Try these easy broiled scallops with parmesan. They are simple, elegant and are sure to please those guests aboard!
Easy Broiled Scallops with Parmesan (Capesante Al Forno)
Ingredients:
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
Directions:
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.
A Floridian Chef brings his unique seafood concept to a new St. Lucia restaurant, Soufriére
Snapper Tiradito, Lionfish Ceviche and Wahoo Sashimi are a few of the new seafood
dishes served at the Anse Chastanet Resort’s Treehouse restaurant near Soufriére,
St. Lucia. The novel menu for the new St. Lucia restaurant, titled Balawoo, for the Creole name of a small local fish, embraces a sea-to-plate philosophy in concert with local fishermen.
The menu comes to life with the help of Chef Allen Susser, a consultant to the Caribbean property who ran his self-named Chef Allen’s for more than 20 years in Aventura, Florida.
Other popular choices for this new St. Lucia restaurant include a whole fish of the day roasted in a banana leaf and, during the island’s lobster season from August through February, Grilled Local Spiny Lobster with Passion Fruit Butter. Additionally, guests staying at the resort who come back with their own catch after a day of charter sports fishing can get their fish deliciously prepared by Treehouse chefs.
