Every yacht should have at least
one cast iron skillet onboard. Cast iron is durable, can take a lot of abuse
and you can use metal utensils on them. Cast iron skillets are excellent for
baking, making stews, or excellent flapjacks. Stovetop, oven, even a fire on
the beach a cast iron skillet is a versatile tool in my galley. And with proper
maintenance, cast iron cookware will outlive you. I personally have cast iron
that has been handed down three generations. Try that with a coated aluminum
7 oz. can chipotle peppers in
¾ c. apple cider vinegar 2 tbsp. chili pepper 1 tbsp. kosher salt 1 tbsp. ground cumin 1 tbsp. dried oregano 1 tbsp. garlic powder 1 tbsp. course ground black
pepper 2 ½ boneless pork tenderloin 1 fresh pineapple, peeled and
cored and cut in 1 inch slices
In a blender or food processor,
combine the first 8 ingredients and create a puree.In a large bowl, coat the pork liberally
then pierce deeply with a meat fork. Refrigerate for two hours. Pre-heat oven
to 350°. Spray non-stick a large cast iron skillet. Arrange the pineapple
evenly on the bottom. Remove pork from marinate and place on top of pineapple;
discard marinate. One the medium over rack, roast the pork until a meat
thermometer in the thickest part of meat reaches 145°. Cover with foil and cook
an additional 30 minutes. Remove and let stand 10 minutes before serving. Garnish
with pico de gallo and roasted pineapple. Terrific served as pork tacos. Enjoy,
On a delivery from Fort Lauderdale to Chicago on a 68 Sea Ray, we
found ourselves delayed near Paducah, Kentucky. The Upper Mississippi River was
above flood stage and we needed to wait a week for the river to come down and
debris to clear. Even after the river falls to normal levels, a look-out on the
bow is required to look out for “lunkers;” logs bobbing up and down at the
surface. The Mississippi/Illinois river portion can be most perilous.
While sitting at Green Turtle Bay Marina it is easy to borrow the
courtesy car and dine ashore blowing the per diem budget on restaurant faire so
I try to come up with creative ways to stretch the provisions onboard to keep
the crew satisfied. This months’ recipe uses items normally found aboard and is
simple to prepare.
1 lb ground sirloin
½ tsp. salt ½ tsp. black pepper 1 tbsp. Worcestershire sauce 2 tbsp.butter 1 onion chopped ½ bell pepper, chopped 1 small serrano pepper, chopped 8 slices of Provolone or Muenster cheese 8 slices white bread PREPARATION:
Brown the ground beef in a skillet. Be sure to not break up the meat to
find leaving pea sized or larger chunks. Add salt, pepper and Worcestershire
sauce mix well. One cooked, remove meat from skillet. Next, in the same skillet
add butter, bell pepper, serrano and onion. Cook until browned and caramelized.
Return meat to skillet and mix well. (If you like mushroom, now would be the
time to add them to the mix). Add cheese and as it melts, mix well. Serve on
lightly toasted bread. Serve with your favorite sides. Enjoy, JW.
It is said that necessity is the mother of invention. But in my galley,
it is imagination and inspiration that provides the nexus for success.
Today I juiced 6 large carrots in a Cruisinart Juice Extractor. What
remains besides a small pitcher of delicious juice, are two cups of carrot pulp
in the pulp container. Instead of
running this down the InSink-a-Rator, I got to thinking that there must be
something I can do with the carrot pulp. It wasn’t long before a lightbulb went
Over my decades as captain cruising The Bahamas, from time to time a
trip to Harbour Island comes up. On larger vessel, one of the several pilots at
Spanish Wells is employed to guide the yacht thru Devil’s Backbone and the
flats leading to what the Bahamians call Briland; the original crown capitol of
the Bahamas during the America’s war for independence.
One of these pilots, Little Woody, brings along a loaf of his wife’s
excellent Bahamian carrot cake, as a gift for hiring out his services. So, with
some inspiration and imagination, I used the pulp from the juicer to make the
batter whereas a carrot cake recipe would normally call for grated carrot. The
outcome isn’t anything less that scrumptious and moist.
For the Cake
2 c. granulated sugar
1½ c. oil 3 eggs 2 c. flour 1 tsp. baking soda 2 tbsp. cinnamon ¼ tsp. ground cloves ¼ tsp. allspice ½ tsp. nutmeg ¼ tsp. cardamom 1 tsp. salt 2 c. pulp from 2 lbs. of carrots (or shredded carrot) 1 c. crushed pineapple, drained 2 tsp. vanilla extract ½ c. walnuts, chopped ½ c. shredded coconut ½ c. golden raisins For the Frosting
1 (8 ounce) package cream cheese, softened
¼ c. butter, softened 1 c. powdered sugar, sifted ½ tsp vanilla extract PREPARATION:
Mix the granulated sugar with the oil and eggs until smooth. Add all of
the dry ingredients and mix well. Finally, fold in the carrots, walnuts,
coconut, pineapple, raisins and vanilla extract. Next, spray the inside of 6
mini-loaf pans (5 ¾ x 3 ¼ x 2 inch) with non-stick. Spoon the in batter into
pans about ¾ to the top. In an oven pre-heated to 350° place the pans on the
middle rack and set timer for 50 minutes. When an inserted toothpick comes out
clean, the loaves are done. Remove from oven and let cool overnight. Remove
from pan and sit loaf on its’ side and trim off the bump on the top. Return to
pan and cover loaf with frosting. Cover with cellophane and refrigerate.
Thoroughly cream the butter and cream cheese then gradually add sifted
powdered sugar and vanilla, until smooth. Refrigerate extra for waffles or
crepes. Enjoy, JW
Whether it’s a pastel in
Indonesia, a calzone in Italy, a gujiya from India, a meat patty from
Australia, or Hot Pockets in the freezer section of the supermarket, the root
of these delicacies is the empanada. Empanadas, originating in Portugal and
Spain, can be filled with meats, fish or vegetables or made as a dessert filled
with fruits like guava with cream cheese.
I like to make small traditional
empanadas as hors d’oeuvres, or tapas. Empanadas are easy to make and are the
perfect party food served standing alone or with a dipping sauce. They may be
frozen once made and reheated in the microwave.
2 tablespoon olive oil
2 small onion, chopped
2 small green bell pepper,
2 pound ground beef
2 teaspoon ground cumin
5.75 oz. jar sliced pimiento-filled
green olives, drained
1 c. golden raisins
2 tbsp. honey
1 tbsp. coarse salt
1 tbsp. freshly ground black
Several dashes hot sauce
2 large eggs, separated and
1 pkg. mini pastry dough (3”
To make the filling, heat a
large skillet over medium heat, and then swirl in the olive oil. Add the onion
and bell pepper. Sauté until the onion is translucent, 3 to 4 minutes. Raise
the heat to high and add the beef. Cook, stirring constantly to brown, about 5
to 7 minutes. Add the cumin and cook for another minute.
Stir in the olives, raisins,
honey, salt, pepper, and hot sauce. Cook until the meat is golden brown, the
liquid has evaporated, and the flavors have blended, about 4 more minutes. Cool
the mixture completely in the fridge. Stir in the egg whites. This will help
bind the filling together while baking.
Preheat the oven to 375 degrees
Fahrenheit. Butter or line a baking sheet.
To form the empanadas, unpeel
each leaf of pastry dough and lay out on a floured surface. Wet the edges of
the dough with water; made from whisked the egg yolk. Place I tsp. filling on center of dough. Fold
the dough over to form a triangle. Pinch the edges of the dough together. Crimp
the edges with a pastry crimper or fork. Repeat the process until all the
filling is used. The empanadas can be frozen at this point.
Place the empanadas on the
prepared baking sheet and chill for a few minutes. Prick each pie on top twice
with a fork. When ready to bake, beat the egg yolks with 1 tablespoon water.
Brush the egg wash over each empanada. Bake for 20 to 25 minutes, until golden
brown. Let rest for 5 minutes before serving. The empanadas can be cooled and
frozen to reheat in a microwave. Enjoy, JW
Over a millennia ago, the only form of food preservation was by drying,
salting or brining. It wasn’t until the 1809 that Nicholas Appert invented
canning as a new way for Napoléon to feed his troops. Revolutionary for its
time, canning was considered a military secret. Commercial canning arrived in
the USA in the mid 1800’s but it wasn’t until the Civil War and the invention
of the Mason jar that home canning took off. Great for preserving fruit,
vegetables, meats and making jams and jellies.
Here are the items you will need:
1.A stainless steel double boiler is best.A ceramic coated aluminum pot can be used, if
there are no scratches in the coating.
2.4 qt. stainless steel or coated sauce pan
3.A candy thermometer.
4.A wide mouth canning funnel.
5.A jar tong, for lifting jars out of the
6.Mason or Ball jars with lids.
1 c. seeded green bell pepper, finely chopped or ground
1/4 c. jalapeno pepper, finely chopped or ground, seeded if desired (
or more to taste
4 c. sugar
1 c. cider vinegar
1 6 oz. packet liquid fruit pectin
3 -5 drops green food coloring (optional)
Mix peppers, sugar, and vinegar in a large saucepan. Bring to a boil
and boil for 5 minutes, to 220° on the candy thermometer. Let cool at room
temperature for 1 hour. Add pectin and optional food coloring. Return to heat,
and bring to a full rolling boil for 1 minute. Ladle mixture into hot,
sterilized half-pint canning jars with the canning funnel to within 1/2"
of top. Wipe tops of jars. Center lids on top of jars, and screw on bands
firmly. Half fill the double boiler (or large pot with bottom rack) with water,
and bring water to a full boil.
The boiling water should cover jars by at least 1". Reduce heat to
a gentle boil, cover, and process for 10 minutes. After processed, carefully
remove jars from water using tongs or a jar-lifter. Place upside-down on a rack
or thick towels, and let cool without moving for 12-24 hours. Jars will make
popping sounds while cooling, if sealed properly. Check seal on each jar by
pressing down on lid; if it doesn't push, it's sealed. If it does push down,
store in refrigerator until used. Properly canned, you can store this jelly in
a cupboard for six to eight months. Refrigerate after opening. Enjoy - JW
One of the yachts I manage on a monthly
basis is a 70 Hatteras cockpit motor yacht. When the owners arrive, I work to teach
them maneuvering, line handling, preventative maintenance procedures, et al
with the ultimate goal of getting them insurance qualified to operate the
vessel themselves. Before they arrive on their jet, I will prepare a little
something for them to nosh on after their flight. Last month, they came for
Christmas and I prepared for them a delicious coconut custard pie. The husband
told me that he actually doesn’t like custard, but this recipe is an exception
to his tastes. An additional pie was requested when guests flew in for a visit.
Success is best served sweet!!
First off, this recipe is for making TWO
pies. The second pie always makes a wonderful gift for the yacht next door
(that is if you can keep your crew’s hands off of it!).
2 14 oz. cans of sweetened condensed
milk (about 2 c.)
4 cups hot water
6 large eggs
1 tsp. salt
1 tbsp. vanilla extract
1 tbsp. coconut extract
1 ½ cup shredded coconut
2 9 inch unbaked pie shells
2 tbsps. Nutmeg
In a stand mixer, combine milk, water
and eggs. Mix with whisk attachment until well blended, adding the extract and
shredded coconut. Pour filling into pie shells and split the nutmeg; sprinkling
on top of the pies. Any left over filling can be poured into custard cups or
ramekins (see photo). Bake at 400° for the first 10 minutes then reduce heat to
300° for an additional 30 minutes. The pie is finished when an inserted knife
comes out clean. Allow the pies to cool to room temperature, then cover with
foil and refrigerate. Serve with whipped cream. Enjoy, JW
Where a leafy green
salad just doesn’t do it for you, here is a recipe that I like to use for a
flavorful alternative to greens. As a suggestion, I like to double the amount
of cheese marinated as it makes a nice addition to and appetizer tray.
Bocconcini are 1 to
2-inch balls of fresh mozzarella packed in water. I have also seen them
packaged as mozzarella “pearls.” They can be found in the refrigerated aisle of
most grocery stores—look for them in the “fancy cheese” section.
16 oz. drained mozzarella pearls
½ c. extra-virgin olive oil
3 tbsp. capers, finely chopped
2 tbsp. finely chopped fresh
Italian parsley leaves
1 tbsp. finely chopped fresh
1 medium garlic clove, thinly
1 tsp. kosher salt
1/2 tsp. freshly ground black
Mix ingredients together in
bowl. Refrigerate for four hours, turning once an hour.
4 split boneless chicken breasts
I pint cherry tomatoes, cut in
2 tbsp. course black pepper
1 tsp. sea salt
2 tbsp. Extra Virgin Olive Oil
Pound chicken breasts until ½
inch think. In a cast iron skillet, heat EVOO and char chicken until cooked
through. Remove from heat and let cool. Cut into bite size pieces. In a bowl,
combine chicken, tomatoes and bocconcini until well incorporated including
marinate. Chill in fridge and then serve. Enjoy, JW