Recipes
Welcome to our culinary page... sounds fancy, huh. Let me start with... I am a *very* lucky girl - Doug is our Chef and I love watching him create. Here is where I will do my very best to document Doug's one of a kind creations. As he is adding a pinch of this and a dash of that, I will follow him around the galley asking him annoying questions like, What are you adding? Why? How much did you put in? Why?
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Cooking has never been my thing... Let's just say, if meals were left up to me we would be eating a lot of pasta (especially, Yankee Doodle Macaroni), Sloppy Joes, eggs and cereal. For giggles, I will throw a few of those recipes in too.
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Bon Appetit!!
SKY JUICE - Cocktail
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2 C - Coconut Water
1/4 C - Sweetened Condensed Milk
1/2 C - Gin
*Serves 2-4
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We were introduced to Sky Juice in the Bahamas. It is light, refreshing and slightly sweet. Now, I know some of you may be turned off by the word Gin. I was too... I don't like Gin. However, in this drink you really don't taste the Gin. We've tried it with Vodka, but it's just not the same.
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So here is what you do... measure out and pour all the ingredients in a shaker and... shake, shake, shake... shake , shake, shake... shake your booty, shake your booty. Just kidding about the booty part... I'm a kid of the 70's and can't say shake, shake, shake without thinking of KC and the Sunshine Band. Once you're done shaking... pour over a glass with ice. Bam! Done, just like that... easy peasy. Or if you like... you can also add all the ingredient into a pitcher and give it a stir.
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Because we are on a boat, we use a plastic pitcher and serve in plastic cups. If you want to fancy it up a bit, transfer the contents into a glass pitcher and serve in tall glasses.
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Warning... be careful not to suck this drink down too fast. It is sooo yummy that you will want to, but this drink can sneak up on you.
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Cheers!
It's the end of the cruising season for us which means we are working our way through our pantry and freezer. I took inventory the other day and way down in the corner of the freezer surrounded by frost was a pound of hamburger. I wasn't feeling my good ole standby - grilled hamburger patty with Montreal seasoning and rice for dinner that night. My vision was more a curry goulosh. I started throwing out a few ideas. We didn't have all the ingredients for the various recipes I pulled from the internet which meant I would need to get creative which either scared Doug or inspired him. We will never know but, he ran with it and here is the result.
Doug always teases me that I start a project or cooking a meal with hopes that he will sweep in and finish the job. I have to admit there may be some truth in said Huckleberry Finn tactic.
NO BEAN CURRY CHILI - Dinner
serves 4
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Ingredients
1 -1/2 lbs Ground hamburger
1 Onion
1/2 -3/4 Green Bell Pepper
1 14.5oz can diced tomatoes
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1 T Curry
1/2t Cumin
1/2t Tumeric
1/2t Oregano
1/2t Garlic
1/2t Smoked paprika
Salt
Pepper
Red wine
Butter
Olive oil
Jasmine rice
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Steps - Keep in mind that these are guidelines as the chef tends to create in an unencumbered space, no recipe. It's a little like watching a chemist in the kitchen.
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Pour yourself a glass of the red wine.
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Chop onion and bell pepper
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Use a large sauce pan, med-high heat, a pad of butter and a swirl of olive oil - saute onion and bell pepper until the onions appear translucent.
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Add ground hamburger to sauce pan with onions and peppers to brown. Do not drain the fat.
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** Timing is everything. Put on the rice to cook as it will take 25-30mins to cook on the stove top. It should be ready about the same time as the chili. **
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Add the whole can of diced tomatoes, juice and all to the saute pan with the browned hamburger, onions and bell peppers.
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Add the red wine to the saute pan. The wine adds flavor and creates the sauce. The dish is a chili and should be more thick and chunky than soupy. So start with glug, glug... add another glug if needed. The alcohol will burn off with cooking.
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Add the spices - remember measurements are a guessaments. I would suggest that you add quanities as indicated above and taste it to see if you need to add a little more of something. It's better to be on the conservative side - start with less spice, then you can always add more. The salt and pepper is to taste - a couple 2-3 turns of the grinder should do it... you can always add more if needed.​
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Bring to a simmer for about 20-25mins.
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Serve in bowls and enjoy!!!!