Monday, April 27, 2009

Pacific Wave Terrine Recipe...

One of the nice things being in the Caribbean at the moment is that we get to sample a lot of neat food from time to time as food is what drives tourism down here. I know everyone thinks of white sand beaches and beautiful yachts at anchor but when all is said and done ... It's the food.

The charter industry is especially competitive on the food front and most yacht clients seldom eat ashore as the food provided so far surpasses anything ashore.

Case in point a new yacht in charter "Pacific Wave" dropped anchor behind us not too long ago to show us around the boat and get a feel for their menus... Of course I scored a recipe!

Pacific Wave's Grilled Chilled Vegetable Terrine

This is an excellent lunch or dinner starter which can be prepared the evening before. Served chilled with fresh Basil leaves and a light dressing.

Ingredients - Serves 6

2 large Red Peppers - quartered, cored and seeded
2 large Yellow Peppers - quartered, cored and seeded
2 large Courgettes - sliced lengthways
1 large Aubergine - sliced lengthways
1 large Red Onion - thinly sliced
75g Raisins
6 tablespoons Olive Oil
1 tablespoon Red Wine Vinegar
1 tablespoon Tomato Puree
400ml Tomato Juice
1 sachet powered Gelatine
Fresh basil leaves - to garnish

For the dressing

6 tablespoons Olive Oil
2 tablespoons Red Wine Vinegar
Salt & Ground Black Pepper
  • Place the prepared peppers skin side up under a hot grill and cook until the skins are blackened. Transfer to a bowl and cover with a plate. Leave to cool.
  • Arrange the aubergine and courgette slices on separate baking sheets. Brush them with a little oil and cook under the grill, turning occasionally, until they are tender and golden.
  • Heat the remaining olive oil in a frying pan, and add the sliced onion, raisins, tomato puree and red wine vinegar. Cook gently until the mixture is soft and syrupy. Set aside and leave to cool in the frying pan.
  • Lightly oil a 1.75 lt (3 pint) terrine, and then line with clear film leaving a little hanging over the sides.
  • Pour half the tomato juice into a saucepan, and sprinkle with the gelatine. Dissolve gently over a low heat, stirring to prevent any lumps from forming.
  • Place a layer of red peppers in the base of the terrine, and pour in enough of the tomato juice with gelatine to cover.
  • Continue layering the vegetables, pouring tomato juice with gelatine over each layer. Finishing with a layer of red peppers.
  • Add the remaining tomato juice to the pan and pour into the terrine. Give it a short tap, to disperse the juice. Cover and chill until set.
  • To make the dressing, whisk together the oil and vinegar, and season.
  • Turn out the terrine and remove the clear film.
  • Serve in thick slices, drizzled with dressing and garnished with basil leaves.

Wednesday, April 22, 2009

Peanut Butter cookies...

While certainly not tropical or island food, I would be doing everyone a huge disservice by not pointing out that "Joy The Baker" ( always a great read) has a wonderful recipe for Peanut Butter Cookies!

Thursday, April 16, 2009

Beer in Paradise...

Sailing and living in a tropical paradise has it's downside on a few fronts and one of them is BEER! If you are someone who from time to time likes a good beer... Sure we have all the light beers of the Coors/Bud/Caribe/Presidente/Heineken/Red Stripe sort but other than stouts (Guinness/Mackeson) there is not much for people who like beer with a bit more body.

On some of the French Islands you'll find the odd bottle of Belgian beer and a less than adequate selection of French beers of the artisanal sort and when they do arrive they zip off the shelves Hey Presto!

So next time you are saying what a lucky guy down there sailing around all those pristine beaches keep in mind that the words "Micro Brewery" are an unknown language down here and wonderful beers like Moose Drool are only available in dreams....

Come visit... Bring a couple of six packs!

Wednesday, April 15, 2009

A Tasty Island indeed...

One of our favorite Food Blogs is The Tasty Island... and it is not just because "So It Goes" hailing port is Hilo, Hawaii! Tasty Island is my kind of foodie covering all sorts of food and food related subjects with a real people/real food bent. Certainly a something for everyone blog!

Check out Oven-Roasted Kalua Pig & Cabbage to get you started!

Tuesday, April 14, 2009

Papaya Pineapple Muffin Recipe...

We asked a few of our favorite charter yachts to share a couple of their favorite recipes whether it be an appetizer, main dish, or cocktail. Here's one from Shelly, owner-operator of the 72-foot charter yacht THREE MOONS.

Here's a recipe that I tried out on our last guests... I really liked it and they did too!

These are very moist & tropical and a great way to add more fruit to your daily intake. It was one of those "Oh wow, these are better than I thought they would be moments!"

The best part is that there wasn't a single muffin left on the platter!

Papaya Pineapple Bran Muffins
3/4 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup bran flakes or raisin bran
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 tsp allspice

1/2 cup butter, softened
2 eggs, beaten
1 teaspoon vanilla
1/2 cup cubed fresh papaya
1/2 cup fresh chopped pineapple
1/2 cup chopped walnuts
1/2 cup chopped pecans
  • Preheat oven to 350. Grease one loaf pan.
  • Sift together in large bowl all dry ingredients, except nuts.
  • In a separate bowl, combine wet ingredients except fruit beating until light and fluffy.
  • Gradually beat in flour mixture; fold in fruit and nuts.
  • Pour batter into pan, baking approx 50 minutes until a toothpick comes out clean.
  • Cool 10 mins before turning out onto a wire rack.
  • Enjoy!

Charter Yacht THREE MOONS - Virgin Islands Sailing Vacations - Contact
Charter Yacht Three Moons
Crewed Caribbean Sailing Vacations in the Virgin Islands

Come experience the hospitality aboard the charter yacht THREE MOONS and be pampered by her crew of three. Three Moons is fully air conditioned and accommodates up to eight guests, in four double cabins, each with ensuite head/shower.

Comfort, relaxation and fabulous award-winning cuisine are yours sailing this handsome 72 foot yacht throughout the exquisitely inviting playground of the Virgin Islands.

Indulge yourself with manicures, pedicures, facials and relaxing mini-massage, as Three Moons is the only yacht based in the USVI that offers a "Sea Spa" on board.

Three Moons also has watersports galore! That's a requirement for any sailing vacation! They have a lightening fast 17' Caribe dinghy with 115HP Yamaha engine that will take care of all your waterskiing, wake-boarding, knee-boarding, tubing, aqua-nauting, and exploring needs. You'll enjoy snorkeling with quality equipment, and if you would like to do a bit of SCUBA they will be happy to arrange rendezvous diving upon request. And don't forget the two 2-man kayaks for total freedom from it all!

Plan on joining Three Moons to renew, rejuvenate and experience a vacation of a lifetime!
Don't wait too long to book your sailing vacation aboard Three Moons as they already have 5 weeks booked for 2010!