May 9, 2013
Blue Pacific Mussels with White Wine
This dish is best served with a green salad dressed with oil and Balsamic vinegar. White Wine: Dry if possible. Chateau Screw Top is O.K. to mix with the nectar Pasta; fresh if you’ve got it, dry if you haven’t. Linguini is traditional, but any pasta will do. Butter if desired Olive oil, cold pressed extra virgin if possible. Your local food coop or natural food store may have it in bulk for less than the big chain gets for lower quality oil. Extra virgin olive oil has more flavour.
May 9, 2013
Oysters with Chipotle Hot Sauce
Oysters with Chipotle Hot Sauce Shuck Oysters or steam them open, squeeze on a drop of fresh lemon or lime, dip in the sauce and gulp ‘em on down. The smoky flavour of the Chipotle peppers fits oysters perfectly. Chipotle hot sauce; Chipotle peppers have a wonderful smoky flavour. Mix (with the hand blender in a bowl) a small can of Chipotle Peppers with a can of unflavoured tomato paste. Add water and the juice of one lemon, to the desired thickness for a hot sauce. It’s still plenty hot and it keeps for a month in the refrigerator. For
May 9, 2013
Caribbean Tropical Shrimp
My name is Tatiana Zanardi, I’m Brazilian and I live in a sail catamaran called Ocean Eyes – a Voyage 43 2000 – with my husband Alcides Falanghe. We moved from Sao Paulo to the boat two years ago and we don’t regret one second of our decision. We have been sailing around Caribbean, from BVI till Aruba, stopping by almost all the islands in the Eastern Caribbean. When I have guests on board I like to serve this dish as the first one, to give them a taste of the Caribbean . They love it and in just a few minutes they are all relaxed and enjoying their vacations. The best place to serve it is in Bonaire, Dutch Caribbean, a paradise for divers and for everybody who loves nature.
May 9, 2013
Sheryl Shard’s Mexican Appetizer
I use this recipe a lot aboard Distant Shores since it is attractive, flavourful and easy to prepare at a moment’s notice from mostly canned and bottled goods that can be stored on board long-term. Adjust amounts slightly to suit the size and type of serving dish you choose to serve it in. I use a 6″ x 8″ x 2″ glass casserole dish (pictured) to show off the layers of ingredients. Everything is prepared in the dish you serve it in so preparation doesn’t mean a lot of dishes to wash up afterwards. Not only does this save water, it leaves you time to relax and enjoy your time on the boat.
May 8, 2013
Balsamic Beets and Goat’s Cheese Crostini
When beets are roasted, their natural sweetness is heightened and concentrated. In this recipe, their flavour is balanced by the sharp tang of goat’s cheese. We use the beautiful chèvres from the Salt Spring Island Cheese Company. The pairing is served on crostini to create a hearty, hand-held appetizer. To reduce your on-board preparation time, we suggest cooking the beets at home in advance.