Wednesday, May 27, 2009
Most people get it wrong about the whole cooking on boats thing. So let me just say this...
It's not CAMPING!
Seriously boat folk eat real food just like real people eat (well those who actually cook as opposed to those sorry folk whose kitchens are mainly a place they keep "Take out" menus).
Case in point, since I got my BBQ gas refilled and having been cooped up in the boatyard for a couple of weeks and doing... WORK on the boat I wanted to do something in the serious comfort food zone and as it happens "Accidental Hedonist" had just the thing in today's blog post!
So I'm off to the store to pick up some buttermilk and give Buttermilk-Brined Chicken a spin which is what we are having for dinner on this boat!
Monday, May 18, 2009
If there is one thing lacking in the Caribbean it is the real "Cheeseburger in Paradise" and the fact is while just about every eatery offers some form of their take on a "Cheeseburger", none even come close... Though they all charge like it was something special. Seriously, if nothing else, they might all want to just get past the stale buns and funky hamburger patties. Let alone the surly service...
So, just so they can no longer plead ignorance... Take a look at what a paradisical hamburger might actually look and taste like. A big thanks to Guilty Carnivore for the heads up on his visit to Umami Burger in L.A.!
Saturday, May 9, 2009
Fortuna, one of the more interesting sailboats in the charter fleet, sails under the Spanish flag and some of the best things from their galley do as well.
Arantxa Aranda Cisneros (the Chef) shares her Lobster Paella recipe ...
1 medium Lobster of about ½ kg or ¾ kg
150 gr. fresh calamari cut in small pieces
2 medium onions thinly sliced
½ green pepper quartered, cored and seeded
300 gr. fresh tomatoes, skinned and finely chopped
2 tablespoons olive oil
1 clove of garlic, coarsely chopped
3 ½ cups of fish stock
pinch of saffron
1 ½ cups rice (short grain rice preferred)
about a teaspoon of salt
1. With a sharp knife cut the Lobster in pieces.
2. Heat the olive oil in a large pan and fry the pieces of calamari over 15 seconds
3. In another pan, heat a bit of olive oil and sauté the onions and green pepper until soft.
4. Add the onions & pepper mixture to the large pan with the calamari, stirring it and cook it for about
6. Over low heat, add the coarsely chopped garlic and cook for about 3 minutes.
7. Add the fish stock and increase heat to a boil. Sprinkle in the saffron and then the salt.
8. Add the rice, distributing evenly. Cook on high for about 5 minutes stirring occasionally.
9. Add the lobster pieces and reduce heat to simmer. At this point, if the mixture appears too dry, add a little water. Shake the handle of the pan rather than stir so as not to upset the pattern. Continue to cook on low heat for another 10 minutes and liquid is absorbed. Remove the pan from the heat and leave it until sets.
Fortuna is available for charter in the Caribbean and Med through Paradise Connections.