tag:blogger.com,1999:blog-51442400292702464122024-03-13T10:18:36.534-07:00www.YACHTAIDE.comCapt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-5144240029270246412.post-61686278340432133362023-08-06T09:06:00.005-07:002023-08-06T09:18:25.774-07:00Capt John’ Chili-Lime Hummus<p><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 23px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">2x 14 oz cans chick peas 3 cloves peeled garlic</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 23px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1/3 c chopped cilantro</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 23px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1/2 c Tahini</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 23px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1/3 c key lime juice</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 23px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">4 tbsp EVOO</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 23px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1 tbsp green Tabasco</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 23px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1 tbsp chili powder</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 23px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1 tbsp cumin</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 23px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1 tsp sea salt</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 23px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1/2 tsp black pepper</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 23px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">3 cloves peeled garlic</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 23px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1/3 c chopped cilantro</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 23px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 29px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMiPJl4MjnLSLyX1C5lW4medmRcolN_nRXp8pV0te5WueBQ0TdncOczfR2GrLkj9huVADLDNaP70g57UtC46EgwjUyx3m32Dm0ArX5FI_0G6ppQrMGWSmL8-e2SwUc4lx1Ujzy11Io__R3fN3PfeUKCpL3YfGTwfDpIHR1rI2g-nIxOwhB4ScOW_pbMs/s4032/IMG_2425.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMiPJl4MjnLSLyX1C5lW4medmRcolN_nRXp8pV0te5WueBQ0TdncOczfR2GrLkj9huVADLDNaP70g57UtC46EgwjUyx3m32Dm0ArX5FI_0G6ppQrMGWSmL8-e2SwUc4lx1Ujzy11Io__R3fN3PfeUKCpL3YfGTwfDpIHR1rI2g-nIxOwhB4ScOW_pbMs/s320/IMG_2425.jpeg" width="320" /></a></div><br /><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 23px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">Rinse and drain chick peas. In a processor or blender, combine all ingredients and blend until smooth. Scrape sides of processor until evenly smooth. If hummus is too think, add a couple tbsp lime juice. Serve garnish with chili powder and chopped cilantro serve with pita chips.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 23px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 29px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 23px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">Rinse and drain chick peas. In a processor or blender, combine all ingredients and blend until smooth. Scrape sides of processor until evenly smooth. If hummus is too think, add a couple tbsp lime juice. Serve garnish with chili powder and chopped cilantro serve with pita chips.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 23px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQglWnncPek3YCc39CKn7cgDEPK_-cS57mNNaXnByVgaest7mRBNay9s6ZQIKvSAZbTkJOSMCnnB3VJNe-gdQxlY15lZSgryR7PtYraZkr0vs8XojGz-6ULe0kPCke3C2lynUeY4DCcDCeGn1lta0NaTPmUDv4i96YSt7axiVB4cDxEy-7Fi0R6uo7yHE/s4032/IMG_2314.jpeg" style="-webkit-text-size-adjust: none; font-family: -webkit-standard; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQglWnncPek3YCc39CKn7cgDEPK_-cS57mNNaXnByVgaest7mRBNay9s6ZQIKvSAZbTkJOSMCnnB3VJNe-gdQxlY15lZSgryR7PtYraZkr0vs8XojGz-6ULe0kPCke3C2lynUeY4DCcDCeGn1lta0NaTPmUDv4i96YSt7axiVB4cDxEy-7Fi0R6uo7yHE/s320/IMG_2314.jpeg" width="240" /></a></div><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 23px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"> </span></p>Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-30246243995671577872020-04-04T19:42:00.004-07:002020-05-05T11:55:38.699-07:00Juan Wampler's Salsa Verde Magnifico<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">This month’s recipe was to be a
nice Pasta Fagiolini dish but I was stymied by the fact that the Winn Dixie I
was shopping at had absolutely no pasta on the shelves. When did people start
wiping with lasagna sheets? Fortunately, the produce section was amply stocked,
so I loaded up my trolly with ingredients for Plan B. </span></b><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<strong><span style="font-family: "calibri";"></span></strong> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">This simple green sauce is
highly versatile. It can be a dressing for your favorite salad or a sauce for
your chicken.<span style="mso-spacerun: yes;"> </span>And it’s just this thing
for nights during quarantine with a bag of tortilla chips in from of the TV.<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">It’s totally by accident that I
created a totally vegan dish. But, that’s a pretty happy accident.</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-tR0UtSCZuo0/XrG1z-liuOI/AAAAAAAABh8/B8RDEEjZPPU1mAz78HpJTNU1k34Cw8KQgCEwYBhgL/s1600/Green%2BSauce%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-tR0UtSCZuo0/XrG1z-liuOI/AAAAAAAABh8/B8RDEEjZPPU1mAz78HpJTNU1k34Cw8KQgCEwYBhgL/s320/Green%2BSauce%2B1.jpg" width="320" /></a></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><o:p></o:p></span></b> </div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">INCREDIENTS:<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 avocado</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 tomatillos </span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 c. packed parsley and cilantro
leaves (combined)</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 jalapeño, ribs and seeds
removed</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 cloves garlic</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 tsp. salt</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 limes, juiced </span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">½ c. water</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">½ c. olive oil</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">½ c. macadamia nuts (a nice
substitute is pistachios)</span></b><br />
<strong><span style="font-family: Calibri;"></span></strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-a3vx4Ki1yNU/XrG1_uUVu4I/AAAAAAAABiA/L3CXSw5r2Loh2wmoWMC59RyFRsDOID7JgCEwYBhgL/s1600/Green%2BSauce%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-a3vx4Ki1yNU/XrG1_uUVu4I/AAAAAAAABiA/L3CXSw5r2Loh2wmoWMC59RyFRsDOID7JgCEwYBhgL/s320/Green%2BSauce%2B2.jpg" width="240" /></a></div>
<br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">PREPARATION:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">Pulse all ingredients – except
pistachios – in a food processor until incorporated.</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">Add macadamia nuts and pulse
until mostly smooth (depends on what consistency you want).</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">Serve as a dip, spread, or sauce
— or add additional water or oil to thin the sauce for use as a dressing or a
marinade. <span style="mso-spacerun: yes;"> </span>Enjoy, JW</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"></span></b> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-UZYa8PKvePI/XolFSkrVfYI/AAAAAAAABhQ/RYC_NX-CXZg96ZwaYGpyZO-_YNNUIlcagCEwYBhgLKs0DAMBZVoDnf76o8ghfkvlzODDCos19b-1a7S9pQp3_FJVkhQblYCWTt1irc3PDIYP2PI5bbZROz9R3JGHpYoFw4xzmfA0rjYQMrUxh_bOzwSerfd_GcZXtbcMP2r6AGI30T1N-HEluKH_t8_ZuCqREXMVHtKwh4PmRJ7JrA5vW0GdWGgDa8lnVZJhvXfs1sp596Axp8bl9D6bcg7Pui5koG8VhJHoV3WC7sYBxxfhd18mtrvdZaXQkH72fE2l_5lTnh5lBLQL97lrk1A9vO92ofQwZDmVZRyN2vOzIq9gyfiikf-RZlu-AgQlFBa_jZg6_UIRmq6ZzP3LLkU9lQ0k1Hk-KIP746uN7vuJlNhF0pGUCxzqis10NP4kvo9neuPuJ6_frVOt9zZAmwIYvthJbrGb6Cdl-J2f8mR5tItQ1SUFZDa9dtk6cYriaLqQjB4wrdTMGuI_PD7ehf6MFdFqdxY5WSQ_Dtx9d8YwFtjOnSxbQkOifdbXmHjC58OO_Fy2igpPLHbyF1E8wc1GAh2q_UrIY6JYGc5oZFDYlu8ndz7KDyU6EAzVf3Us2Hf8SEqn2QE9CZwXbtQiMEA-3rdob6ExnswxqyLa6MVWl294w3I-l9AU/s1600/Green%2BSauce%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><o:p></o:p></span></b> </div>
Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-15579398832697052022020-03-09T07:46:00.001-07:002020-03-09T07:46:40.308-07:00Chocolate Marbled Banana Cake<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Chocolate and bananas go
together like peas and carrots. Growing up in the foothills of Southern
California, chocolate covered frozen bananas were a treat on the weekends at
the beach. Closer to home, a banana spread with Nutella makes for a high energy
treat. This delicious combination is the inspiration for this month’s recipe.
Easy to prepare with items already in your pantry, this is just the thing to
bring to a springtime pot luck dinner or barbeque.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Ingredients<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Cake<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">2 ½ c. (10 ¾ oz.) all-purpose
flour<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 tsp baking soda<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 ¼ c. (9 ½ oz.) brown sugar,
firmly packed<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">¼ c. (2 oz. 56 grams) salted
butter, softened<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">½ c. (4 fl. oz.) full fat sour
cream, room temperature<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 ½ c. mashed banana (2 or 3
large)<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 large egg, room temperature<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 tsp. pure vanilla extract<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">¾ c. (4 ½ oz.) semisweet
chocolate chips, melted and cooled<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Ganache Frosting<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">¾ c. (6 fluid oz.) heavy cream</span></b><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 c. (6 oz.) semisweet chocolate
chips</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Optional Decoration<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">2 oz. white chocolate baking
bar, broken</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-p4ebwhR5BRM/XmZWralutmI/AAAAAAAABhA/hrdeqGY2l1Yq1Z5KnzNO6Q1zEjbf3bNdACLcBGAsYHQ/s1600/Banana%2BCake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-p4ebwhR5BRM/XmZWralutmI/AAAAAAAABhA/hrdeqGY2l1Yq1Z5KnzNO6Q1zEjbf3bNdACLcBGAsYHQ/s320/Banana%2BCake.jpg" width="240" /></a></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"><o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Instructions<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Preheat oven to 350°F. </span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Spray an 8" by 8" or
9" by 9" baking pan with non-stick baking spray<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">In medium bowl, combine flour
and baking soda and mix with a wire whisk; set aside. </span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">In a large bowl, blend the brown
sugar and butter with a hand mixer or stand mixer, then scrape the sides of
bowl. </span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Add the banana and beat on
medium until the mixture is smooth. Add the sour cream, egg, and vanilla and
beat again on medium until smooth. Add the flour mixture all at once and blend
on low until just combined, don't overmix. Pour the melted chocolate in a
stream over the top of the mixture and fold it in by hand just a few turns
until the mixture is marbled. Pour the batter into the prepared pan. Bake 45
minutes until a toothpick inserted in the center comes out clean. Remove the
pan from the oven and set it on a cooling rack for 15 minutes to allow the cake
to firm up a bit, then turn the cake out of the pan and place it right side up
on the cooling rack; cool to room temperature.<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Ganache Frosting<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Microwave the heavy cream in a
small microwave-safe bowl for 1 to 2 minutes until it's steaming, then add the
chocolate chips and set aside for 10 to 15 minutes. </span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Stir ganache until it is smooth,
then refrigerate uncovered, 30 to 40 minutes, stirring once or twice. </span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">When it's reached about 70°F,
the ganache should mound and be spreadable without flowing. </span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Frost the cake top and sides
with the ganache.<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Optional Decoration<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Melt 2 oz. of white chocolate on
med/low heat, stirring every 30 seconds until it is completely melted. Pour
into a disposable icing bag or plastic quart bag and cut off a corner. Drizzle
decoratively over the top of the frosted cake. Yield: 9-12 pieces. Enjoy, JW<o:p></o:p></span></b><br />
Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-41674949854657028102020-02-12T18:42:00.001-08:002020-02-12T18:42:38.645-08:00Jalapeno Poppers Bread<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Skip the messiness of baking;
this variation on Jalapeño Poppers is a creative party appetizer. Simple to
prepare and present, or make in advance and then heat and serve.</span></b><br />
<o:p><span style="font-family: Calibri;"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-zDyGM22h5gQ/XkSwNf504RI/AAAAAAAABgM/YESd_L4yi0sU8m_NaWHdmuPSFwvFtLo1QCEwYBhgL/s1600/Bread%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-zDyGM22h5gQ/XkSwNf504RI/AAAAAAAABgM/YESd_L4yi0sU8m_NaWHdmuPSFwvFtLo1QCEwYBhgL/s320/Bread%2B1.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-zDyGM22h5gQ/XkSwNf504RI/AAAAAAAABgE/yPgTRAeZhRURmpEvRI51nc9O53vZzoULgCLcBGAsYHQ/s1600/Bread%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
<br />
</div>
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
</div>
</o:p><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">INGREDIENTS:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">18 oz. cream cheese, softened</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 c. grated cheddar</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 c. grated mozzarella</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">3 jalapeños, finely diced</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">½ <span style="mso-spacerun: yes;"> </span>tsp. pepper</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">3 baguettes<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Bacon rashers</span></b><br />
<o:p><span style="font-family: Calibri;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-w5K13NztBy8/XkSwg7xx9zI/AAAAAAAABgc/yfu9oCBOb3svqcmc_13iOrsgrcR8EupwwCEwYBhgL/s1600/Bread%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-w5K13NztBy8/XkSwg7xx9zI/AAAAAAAABgc/yfu9oCBOb3svqcmc_13iOrsgrcR8EupwwCEwYBhgL/s320/Bread%2B3.jpg" width="240" /></a></div>
</span></o:p>
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">PREPARATION:<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Pre-heat oven to 375ºF.<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">In a large bowl mix together
cream cheese, cheddar, mozzarella, jalapeños and pepper until combined.<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Cut baguette in half lengthwise
and scoop out some of the insides.<span style="mso-spacerun: yes;"> </span>Save
for breadcrumbs. Fill each cavity with the cheese mix.<span style="mso-spacerun: yes;"> </span>Place top half on top of bottom half. Arrange
bacon flat on a parchment-lined baking sheet.<span style="mso-spacerun: yes;">
</span>Top with one baguette and wrap, herringbone style, with the bacon. Repeat
with other bread loaf. Bake the oven for 20-30 minutes, or until bacon is
cooked and golden brown. </span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Enjoy. JW</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-lLc-mAZlJXc/XkS3iLAxWlI/AAAAAAAABgo/6I8sefrqnzs7PTc3Aaj2TOVvGu4TT2utgCLcBGAsYHQ/s1600/Bread%2B5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-lLc-mAZlJXc/XkS3iLAxWlI/AAAAAAAABgo/6I8sefrqnzs7PTc3Aaj2TOVvGu4TT2utgCLcBGAsYHQ/s320/Bread%2B5.jpg" width="240" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"><o:p></o:p></span></b> </div>
Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-29817703017632554332020-01-12T16:07:00.004-08:002020-01-12T16:07:53.036-08:00The Trouble with Truffles<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">From time to time I find a
conundrum when it comes to epicurean delights. Take for instance truffles. <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Ask a chef at a fine restaurant
to describe a truffle, and they will wax poetic about an expensive fungus that
grows beneath oak trees in France and found by pet pigs. <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Now, ask a pastry chef to describe
a truffle, and they will describe a soft-centered confection coated in tempered
chocolate. So, the only determination I can come up with is that a truffle is
both; a fungus and a chocolate delight.<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">With left over ingredients from
last month’s brownie recipe, and Valentine’s Day being the number one day in
which chocolate is gifted, I will show you how to make a delicious and easy
chocolate truffle cookie. This recipe uses relatively little flour, resulting
in dense, fudge-like cookies. They keep well in the freezer (but you may have a
hard time waiting for them to thaw before you eat them).<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">INGREDIENTS:<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">4 (1 oz.) squares unsweetened
chocolate, chopped<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 c. semisweet chocolate chips<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">6 tbsp. butter<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">3 eggs<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 c. white sugar<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 ½ teaspoons vanilla extract<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">½ c. all-purpose flour<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">2 tbsp. unsweetened cocoa powder<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">¼ tsp. baking powder<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">¼ tsp. salt<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 c. semisweet chocolate chips</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-UfvGHo3pgsM/XhuzXHCSLTI/AAAAAAAABfc/aDZHmlY1vYMAwLLjbmTdB8cdy70FvpAZACLcBGAsYHQ/s1600/Truffle%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-UfvGHo3pgsM/XhuzXHCSLTI/AAAAAAAABfc/aDZHmlY1vYMAwLLjbmTdB8cdy70FvpAZACLcBGAsYHQ/s320/Truffle%2B1.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-nxedSeQoCVU/Xhuz33dV61I/AAAAAAAABfo/0H-Uh7XP0NoLt6YpfJhllNuJkmZdNiW6wCLcBGAsYHQ/s1600/Truffle%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">PREPARATION:<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">In the microwave or in a metal
bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the
chocolate chips, and the butter stirring occasionally until smooth. Remove from
heat and set aside to cool. In a large bowl, whip eggs and sugar until thick
and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until
well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir
into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover
dough and chill for at least an hour or overnight.<o:p></o:p></span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-nxedSeQoCVU/Xhuz33dV61I/AAAAAAAABfo/0H-Uh7XP0NoLt6YpfJhllNuJkmZdNiW6wCLcBGAsYHQ/s1600/Truffle%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-nxedSeQoCVU/Xhuz33dV61I/AAAAAAAABfo/0H-Uh7XP0NoLt6YpfJhllNuJkmZdNiW6wCLcBGAsYHQ/s320/Truffle%2B2.jpg" width="240" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<o:p><span style="font-family: Calibri;"><strong> </strong></span></o:p></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Preheat oven to 350 degrees F
(175 degrees C). Using a medium cookie scoop, roll chilled dough into 1 inch
balls. You may dredge the top of the balls in sprinkles, macadamia nuts or
leave plain. Place on parchment paper covered cookie sheets so they are 2 inches
apart. Note: It is easier to roll dough if your keep your hands slightly
moistened.<o:p></o:p></span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-qdrEXY1Z_1w/XhuzwVN-GbI/AAAAAAAABfs/0olyCtUVb3sl2YUGh4SUftroiHXl1M8agCEwYBhgL/s1600/Truffle%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-qdrEXY1Z_1w/XhuzwVN-GbI/AAAAAAAABfs/0olyCtUVb3sl2YUGh4SUftroiHXl1M8agCEwYBhgL/s320/Truffle%2B3.jpg" width="240" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
</div>
<o:p><span style="font-family: Calibri;"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">Bake for 11-14 minutes in the
preheated oven. Allow cookies to cool on baking sheet for 5 minutes before
removing to a wire rack to cool completely</b>. <strong>Enjoy, JW</strong></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Times New Roman;">
</span></div>
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
</div>
</o:p><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
</div>
Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-55542657930345744332019-12-09T17:11:00.002-08:002019-12-09T17:13:38.623-08:00Brownies with Merlot Glaze<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>It’s unclear exactly when cacao
came on the scene or who invented it. According to Hayes Lavis, cultural arts
curator for the Smithsonian’s National Museum of the American Indian, ancient
Olmec pots and vessels from around 1500 B.C. were discovered in Southern Mexico
with traces of theobromine, a stimulant compound found in chocolate and tea.</b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">It wasn’t until the 16<sup>th</sup>
Century that chocolate was known to Europeans. Christopher Columbus
encountered cacao on his fourth voyage to the New World. But it wasn’t until
after the conquest of the Aztecs by Hernan Cortez, that chocolate was largely
import fist to Spain and then the rest of Europe.<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Chocolate has heart healthy
properties and it has been stated that it is also an aphrodisiac. When it comes
to great discoveries, in my book, chocolate ranks high on my list.</b><b><o:p> </o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><a href="https://1.bp.blogspot.com/-Tm92HcCf2pI/Xe7wta_hy1I/AAAAAAAABfQ/qcgfljVtL-YnYtXgT0sksyw9h20_GZMGACLcBGAsYHQ/s1600/Brownie%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-Tm92HcCf2pI/Xe7wta_hy1I/AAAAAAAABfQ/qcgfljVtL-YnYtXgT0sksyw9h20_GZMGACLcBGAsYHQ/s320/Brownie%2B1.jpg" width="320" /></a></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">INGREDIENTS:<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Brownie<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">¼ c. Merlot<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">2 eggs, room temperature<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">¾ c. white sugar<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">4 oz. dark chocolate<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">½ c. butter, cut into pieces<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">1 tsp. vanilla extract<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">¼ c. cocoa powder<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">½ c. All Purpose flour<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">½ tsp sea salt<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Merlot Glaze<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">2 tbsp. Merlot<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">2 oz. semi-sweet chocolate<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">1 tbsp. unsalted butter<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">PREPA</b><b>RATION: </b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Preheat oven to 350°F. On the
stovetop, in a small saucepan over medium heat, melt the chocolate and butter
until smooth. Add wine and whisk until fully incorporated and then remove from
heat. Add eggs and whisk until smooth. Add sugar and vanilla and whisk well.
Add flour, salt and cocoa powder and mix well.<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Next, pour batter into a 9x9”
tin foil covered baking pan. Bake in oven for 25 minutes, or until an inserted
toothpick comes out clean. While the brownies are baking, for the glaze melt
the butter and semi-sweet chocolate until smooth. Then, whisk in the wine and
set aside.<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">After removing brownies from the
over, let them cool. Next, drizzle the glaze over the brownies and spread the
topping using a rubber spatula. Enjoy, JW<o:p></o:p></b></div>
<br />Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-10069546710682680552019-09-27T18:46:00.002-07:002019-09-27T18:46:32.095-07:00POUTINE de POULET<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">I think October is my favorite
month of the year. It is my birth month. Fittingly, the birth stone of October
is the opal coming from the ancient Greek word <i style="mso-bidi-font-style: normal;">opallios</i>, which meant “to see a change in color.” Coming off the
sweltering heat of August/September, there is a definite change in the air.<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">The most famous icon of October
(besides the start of holiday shopping for Christmas) is the<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">jack-o-lantern. Various sources
attribute it to either Scottish or Irish origin. It seems that the lantern was
used by people who traveled the roads at night, the grotesque face to scare
away faeries and spirits. And who, as a child, hasn’t <i style="mso-bidi-font-style: normal;">bobbed for apples</i>? Is it possibly a Pagan baptism? With hands tied
behind the back and blindfolded with head immersed in water, can one see its’
origins as a Craft initiation?<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Also, October signals the return
of the venerable <i style="mso-bidi-font-style: normal;">snowbird. </i>Every
year, thousands of Canadians take the migratory route to South Florida for 6
months of escape from their northern winter climes. One of the yachts that I
run occasionally is Canadian owned. <span style="mso-spacerun: yes;"> </span>I
always prepare something familiar to them, like Bacon Butter Rum Tarts (The
Triton 3/2018). The recipe below is my variation of a Canadian comfort food, poutine.
Simple store bought items makes for quick and easy food for game night.<o:p></o:p></span></b></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-l_x3CgkdMF8/XY66KHt1F_I/AAAAAAAABec/01w0y70li5IOhwKJs9oCAbV7ScdOQPY9QCLcBGAsYHQ/s1600/Ingredients%2BPhoto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-l_x3CgkdMF8/XY66KHt1F_I/AAAAAAAABec/01w0y70li5IOhwKJs9oCAbV7ScdOQPY9QCLcBGAsYHQ/s320/Ingredients%2BPhoto.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">INGREDIENTS:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 chilled deli rotisserie
chicken, pulled<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">8 oz. frozen seasoned French
fries<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">6 oz. snack sized Monterey Jack
cheese, cut in bite sized chunks<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">¼ c. sliced green onion<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">6 oz. jar of chicken gravy<o:p></o:p></span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-bY7KyQb1oIo/XY67IvskYVI/AAAAAAAABeo/vMwxUAP5oD8pzedaes3f9WeqwNGjx_7HwCLcBGAsYHQ/s1600/P2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-bY7KyQb1oIo/XY67IvskYVI/AAAAAAAABeo/vMwxUAP5oD8pzedaes3f9WeqwNGjx_7HwCLcBGAsYHQ/s320/P2.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b> </div>
<div class="separator" style="clear: both; text-align: left;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">PREPARATION:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Pre-heat the oven to 450°F. Bake
fries as per package instructions on parchment. While fries are baking, shred,
by hand 2 cups of the chicken.<span style="mso-spacerun: yes;"> </span>Preheat a
large sauté pan over medium heat, pour in gravy and chicken, cooking for 3-4
minutes stirring occasionally until it starts to bubble. Lower the heat to simmer.
Once fries are finished baking, divide the fries between serving plates. Add
the cheese to warm gravy last, simmering 2-3 minutes. Serve gravy over the
fries and sprinkle green onion as a garnish. Savourer faire!! JW<o:p></o:p></span></b></div>
Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-82198512205686350842019-09-12T09:24:00.000-07:002019-09-12T09:24:12.391-07:00PORK TACOS WITH PINEAPPLE SALSA
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Mexico is one of my favorite
countries to cruise thru. There is a difference between the Caribbean and
Pacific sides of the country. The music, the proud indigenous people and the
food have distinct differences. I prefer the Pacific over the Caribbean when it
comes to food, though the Yucatecan/Mayan cuisine holds its’ own mystique.<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">No matter which coast, one of my
favorite comfort foods is Tacos al Pastor. On most street corners you will find
a taco shop with a vertical spit (think gyro) called a<span style="color: red;"> </span>trompo,
with slices of marinated pork piled high on top of each other. The meat is spun
around and cooked in front of an open flame until cooked thru. At the top of
the spit there is usually peeled pineapple cooking. The “taquero” slices the
cooked pork onto a corn tortilla followed by a piece of the pineapple, finely
chopped onion and cilantro. Serve with salsa rojo (red) or verde (green).</span></b><br />
<strong><span style="font-family: Calibri;"></span></strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-C5kww8YgRiA/XXpuB97FlfI/AAAAAAAABd8/tos4COf5CI4M1ScfDl6lvXAKxD4MpulBgCLcBGAsYHQ/s1600/El%2BTrompo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="498" data-original-width="660" height="241" src="https://1.bp.blogspot.com/-C5kww8YgRiA/XXpuB97FlfI/AAAAAAAABd8/tos4COf5CI4M1ScfDl6lvXAKxD4MpulBgCLcBGAsYHQ/s320/El%2BTrompo.jpg" width="320" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Not owning a trompo myself, I
have a simple recipe that mimics this tasty taco.</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><o:p><span style="font-family: Calibri;"> </span></o:p></b></div>
<b style="mso-bidi-font-weight: normal;"><o:p><span style="font-family: Calibri;"><div class="separator" style="clear: both; line-height: normal; margin: 0in 0in 0pt; text-align: center;">
<a href="https://1.bp.blogspot.com/-y9dA9VeYUKg/XXpuokLhp5I/AAAAAAAABeE/8yQkuKs5h9Yeg8Gjl5AA76-VxMZyRufAwCLcBGAsYHQ/s1600/Pork%2BTaco%2BIngredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-y9dA9VeYUKg/XXpuokLhp5I/AAAAAAAABeE/8yQkuKs5h9Yeg8Gjl5AA76-VxMZyRufAwCLcBGAsYHQ/s320/Pork%2BTaco%2BIngredients.jpg" width="240" /></a></div>
</span></o:p></b>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">INGREDIENTS:<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">9 oz. fresh peeled and cored
pineapple<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">10 oz. can diced tomatoes and
green chili</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 lb. ground pork</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 small red onion<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">8 corn taco shells or small
tortillas<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Cv42cIJhwfA/XXpw6otM8AI/AAAAAAAABeQ/7fFXiU4Qse03oMMBLGHEptOloSvpMjQagCLcBGAsYHQ/s1600/Taco%2BPhoto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-Cv42cIJhwfA/XXpw6otM8AI/AAAAAAAABeQ/7fFXiU4Qse03oMMBLGHEptOloSvpMjQagCLcBGAsYHQ/s320/Taco%2BPhoto.jpg" width="240" /></a></div>
<strong><span style="font-family: Calibri;"></span></strong><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">PREPARATION:<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Cut 6 oz. of the pineapple into
¼ inch pieces and coarsely chop the remaining pineapple. Chop finely the onion
and mince a ¼ c. of cilantro. To make the salsa, in a bowl, mix the small pineapple
pieces, half of the chopped onion and cilantro.<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">In a food processor, puree the
canned tomato with chili and large pineapple chunks until smooth; like a pesto.
In a skillet, over medium heat, cook the ground pork and remaining onion until
pork is no longer pink. Stir in the tomato mix and simmer until thickened.
Pepper and salt to taste. Serve on warm taco shells or tortillas and garnish
with pineapple chunks, lime wedge and cilantro. Enjoy, JW</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"><o:p></o:p></span></b> </div>
<br />
Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-1124745726570853732019-06-22T14:18:00.002-07:002019-06-22T14:18:13.749-07:00BACON WRAPPED ONION HAND GRENADES<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Oh Summer. The smell of fresh
cut grass and two cycle lawn mowers. The distant crack! of a baseball bat.<span style="mso-spacerun: yes;"> </span>An ice cream truck approaches with the
screams of delighted children in chase. And then you catch a whiff of your neighbor’s
BBQ grill and you ask your South Florida self, “who the heck BBQs in this
heat?”<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Yep, there are two things that
you can be certain of August in South Florida; hurricanes on the horizon and
94° with a heat index of 107°. Fear not! This gastronomical grenade is simple
to create in the air conditioned comfort of your galley and is a treat for any
dockside or poolside party.<o:p></o:p></span></b><br />
<br />
<b style="mso-bidi-font-weight: normal;"><o:p><span style="font-family: Calibri;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-i9YYw04NjUI/XQ6XWEXe7qI/AAAAAAAABcQ/rY8ylfb4XR0SK__CFAKGwWUQEv9PwVuRgCLcBGAs/s1600/Onion%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-i9YYw04NjUI/XQ6XWEXe7qI/AAAAAAAABcQ/rY8ylfb4XR0SK__CFAKGwWUQEv9PwVuRgCLcBGAs/s320/Onion%2B1.jpg" width="240" /></a></div>
</span></o:p></b>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">INGREDIENTS:<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">5 medium white onions<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 ½ lb. lean ground beef<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;">1/3 </span>c. onions, diced<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;">1/3</span> c. parsley, chopped<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 ½ tbsp. brown sugar<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 tbsp. green jalapeno sauce<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 ½ tsp. soy sauce <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 ½ tsp. Worcestershire sauce<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1/3 cup Panko bread crumbs<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 pack of bacon (the wider the
better)<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 bottle of BBQ sauce<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Toothpicks<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-qhn2nJGDuEY/XQ6X217fRSI/AAAAAAAABcY/H5z62eNuF0IVvDnLVFcGnI1ahZ2Y-SJTACLcBGAs/s1600/Onion%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-qhn2nJGDuEY/XQ6X217fRSI/AAAAAAAABcY/H5z62eNuF0IVvDnLVFcGnI1ahZ2Y-SJTACLcBGAs/s320/Onion%2B2.jpg" width="240" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><o:p><span style="font-family: Calibri;"> </span></o:p></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">PREPARATION:<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">To start making these tasty BBQ
meatball onion bombs, preheat your oven to 425°F. Cut off the tops and bottoms
of the onions and remove the exterior skin. Cut the onion in half. Staring at
the middle, carefully peel onion from the inside-out leaving the last two
outside layers for a shell. Set the onion layers aside. <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Mix the ground beef, diced
onion, and parsley, brown sugar, condiments, and bread crumbs in a large mixing
bowl by hand. Place a handful of the meatloaf mixture inside two of the onion
shells; joining together to make an onion-meatball. Wrap the onion meatballs in
bacon, using three slices per ball. Secure the bacon with toothpicks to keep it
from unraveling during cooking. <o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><o:p><span style="font-family: Calibri;"></span></o:p></b><div class="separator" style="clear: both; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"><a href="https://1.bp.blogspot.com/-e7g2UEbH47Q/XQ6YOg1_ZNI/AAAAAAAABcg/VszTaNidnzwMFNVi8Zr6AOZKAqj5_K11ACLcBGAs/s1600/Onion%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-e7g2UEbH47Q/XQ6YOg1_ZNI/AAAAAAAABcg/VszTaNidnzwMFNVi8Zr6AOZKAqj5_K11ACLcBGAs/s320/Onion%2B4.jpg" width="240" /></a></span></b></div>
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Bake in a dish or cast iron skillet
at 425 °F for 40 minutes or until the interior temperature reaches 165°F. Baste
your balls in BBQ sauce and bake for an additional 5 minutes. Remove from oven
and let sit at least 5 minutes before service. Enjoy, JW<o:p></o:p></span></b></div>
</div>
Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-73323267122402934462019-05-30T12:12:00.000-07:002019-05-30T12:12:00.784-07:00Crock Pot Chili Con Carne<br />
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<b>If there is one recipe that every crew should have in the book, it’s
what 17<sup>th</sup> century Spanish priests in the New World called “the soup
of the devil.” There really is nothing better for a hungry soul than a steaming
bowl of “Texas Red.” The influence of chili con carne is impressive; from
tailgate parties to county fairs and national chili cook-offs, it was also made
the official food of the Lone Star state. <o:p></o:p></b></div>
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<br /></div>
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<b>I have often stated that if there is one cooking appliance that every
yacht should have aboard, it is a Crock-Pot slow cooker. The recipe below costs
less than $12. Prep-time is about 30 minutes. Once in the slow cooker, just set
it in a sink and go about the daily chores of the boat with dinner ready at the
end of the work day. With proper canning procedures, it can be kept for months
unrefrigerated. <o:p></o:p></b></div>
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<br /></div>
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<b>It was no accident that chili established a special place in the belly
of America. Chili con carne began as a no-nonsense dish on the wild frontier,
but has evolved into a staple dish for many Americans.</b><b> </b></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b><a href="https://1.bp.blogspot.com/-EyzNNgwBO-8/XPAqq8mIhfI/AAAAAAAABbI/tawXyumeMfA6GmiCn8-KkJngOhDB3PkEACLcBGAs/s1600/image1%255B1%255D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-EyzNNgwBO-8/XPAqq8mIhfI/AAAAAAAABbI/tawXyumeMfA6GmiCn8-KkJngOhDB3PkEACLcBGAs/s320/image1%255B1%255D.jpeg" width="320" /></a></b></div>
<br />
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<b>INGREDIENTS:</b></div>
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<b>2 lbs. lean ground sirloin (90%/10%)<o:p></o:p></b></div>
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<b>4 medium sized Vidalia sweet onion, chopped<o:p></o:p></b></div>
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<b>6 cloves garlic, minced<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>1 ½ c. red bell pepper, chopped<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>1 large jalapeno, seeded and chopped<o:p></o:p></b></div>
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<b>6 oz. can tomato paste<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>2 x 14.5 oz. can diced tomatoes, drained<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>1 x 15 oz. can unsalted pinto beans, drained<o:p></o:p></b></div>
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<b>1 x 15 oz. can unsalted kidney beans, drained<o:p></o:p></b></div>
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<b>1 x 7 oz. can salsa verde<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>1 ½ tsp. paprika<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>2 tbsp. chili powder<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>1 bottle brown ale<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Green onion, cilantro, cheddar cheese for garnish<o:p></o:p></b></div>
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<br /></div>
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<b>PREPARATION:<o:p></o:p></b></div>
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<b>In a large skillet, brown-up the ground sirloin and drain. No not
“break up” the ground beef too much. Allow for big chunks of ground sirloin.
Transfer beef to Crock-Pot. In the same skillet, add onions and bell pepper and
sauté for 8 minutes. Add garlic and sauté an additional minute. Next, stir in
tomato paste for 1 minute. Next, stir in the beer (I’m using Kentucky Bourbon
Ale) cook for another minute. Transfer to Crock-Pot. Add the remaining
ingredients (beans, chili powder, and paprika). Cover and cook on low for 6-8
hours. Serve on a bed of white rice with cornbread. Enjoy, JW. </b><o:p></o:p></div>
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<br /></div>
<br />Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-66648004989055219702019-03-30T15:09:00.000-07:002019-03-30T15:09:04.283-07:00GUAVA DUFF<br />
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<b>I have been running yachts
throughout the Bahamas for over 35 years. When it comes to food, there is
nothing better than cultural cuisine like pigeon-peas and rice, cracked or
scorched conch, chicken souse or fresh fish. All of these items may be obtained
all year long. But by far my favorite part of Bahamian delights is a dessert
item called Guava Duff.</b></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">In the early years when I
started working in the Bahamas, this delicacy could only be had during the
ripening in the late summer months. But with guava’s popularity, a canned paste
can be used year around; though the fresh fruit variety is my favorite. <o:p></o:p></b></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">When in Nassau, the Poopdeck and
Green Parrot serve duff up; with the latter being my fav. Or, you may follow
the instructions below and make your own while out-island.<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt;"><o:p><br /></o:p></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-sUEnBSMi_tk/XJ_ozqDCfNI/AAAAAAAABaQ/-j3VVEMaLEkTmEMP56KMDSdjYJAnn7tvwCLcBGAs/s1600/Guava%2BDuff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-sUEnBSMi_tk/XJ_ozqDCfNI/AAAAAAAABaQ/-j3VVEMaLEkTmEMP56KMDSdjYJAnn7tvwCLcBGAs/s320/Guava%2BDuff.jpg" width="240" /></a></div>
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<b>Preparation:</b></div>
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<b style="mso-bidi-font-weight: normal;">Filling Ingredients:<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">4 c. guava flesh thinly sliced
or cut (peeled and seeded- pulp removed and saved for sauce)<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">¾ c. brown sugar (depends on the
sweetness of the guavas)<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">¼ tsp nutmeg <o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Pinch of salt<o:p></o:p></b></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Preparation of filling:<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Cook guava flesh with nutmeg,
sugar and salt a day ahead in a medium saucepan on medium to low heat until
thick, soft and sugar is dissolved (about 25 to 30 minutes). Let cool and set
aside in refrigerator until ready to spread in dough. This can be made a day in
advance.<o:p></o:p></b></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Guava Sauce Ingredients:<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">1 stick butter<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">1 ½ c. sugar<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">1 c. powder sugar<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">½ can sweet condensed milk<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Guava pulp from the guavas (1/2
cup to 1 cup)<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Brandy to taste (how much is up
to you!!) <o:p></o:p></b></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">Preparation of Guava Sauce<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Cream the butter and sugar well.
Blend in powder sugar and add sweet milk. Stir in the pulp and rum/brandy,
vanilla and set aside. This may seem like it will be too sweet but it actually
isn't. If you are in doubt, then decrease the amount of sugar and taste. If it needs
more sugar, then just add more. Better to be safe than sorry, right!!<o:p></o:p></b></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Dough Ingredients<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">2 ½ c. flour<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">2 eggs<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">1 c. sugar <o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;">1/3 </span>c. butter,
softened<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt;">¾</span>
c. milk (room temp)</b><!--[if gte msEquation 12]><m:oMath><b style='mso-bidi-font-weight:
normal'><i style='mso-bidi-font-style:normal'><span style='font-family:"Cambria Math","serif"'><w:Sdt
ShowingPlcHdr="t" Temporary="t" Equation="t"
DocPart="4968464828414B23BCD6330276472EAB" ID="-1067175751"><span
class=MsoPlaceholderText><span style='font-style:normal'><m:r><m:rPr><m:scr
m:val="roman"/><m:sty m:val="b"/></m:rPr>Type equation here.</m:r></span></span></w:Sdt></span></i></b></m:oMath><![endif]--><!--[if !msEquation]--><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-text-raise: -5.5pt; position: relative; top: 5.5pt;"><v:shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f">
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">2 tsp baking powder<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">1 tsp salt<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Preparation of dough:<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Before making the dough, get a
large pot/pan with cover (that can fit your duff) that is oven proof and fill
half way with hot water. Preheat to 350° and place pot/pan in oven while
waiting for the dough to be prepared.<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Mix flour, baking powder and
salt in small bowl. In larger bowl, blend sugar, eggs and butter. Add milk to
combine and mix dry ingredients. At this point I took some of the guava flesh
and mix in the dough (you can skip this part and just add it in for the filling
only). Knead until stiff. Add more flour if necessary to make a smooth dough.
If you want to make 2 small duffs, just cut dough in half and proceed with the
instructions for the duff. Take a rolling pin and roll out dough in rectangular
shape (about ½ to ¾ inch thickness). Spread the rest of the guava flesh (from
the fridge) in the dough to within an inch of each side and roll up duff
sealing the edges. <o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">In the old days, the duff would
be wrapped tightly in a pillow case or old white t-shirt.<span style="mso-spacerun: yes;"> </span>Today, we cut a large piece of parchment paper
and double foil. Wrap the duff in the parchment first and then seal with the
double foil. (Double foil simply means to cut 2 large pieces of foil and lay on
top of another to create a thicker piece of foil). Place duff in pot/pan in
oven covered. The water has to be half way up the duff or completely covering
the duff. Cook for about 1 hr. and 20 mins turning the duff (if the water is
halfway up the duff) halfway through cooking. If the duff is completely
immersed then there is no need to turn it. This procedure can also be done on
top of the stove by boiling the duff in a double boiler. <o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">When done, take out of pot/pan
and open duff (being careful not to burn yourself from the steam) and let cool
down until it is nice and warm. To ensure that duff is done, stick a knife in
duff and if it comes out clean, then it is done. If it comes out with a sticky
doughy consistency, then wrap it back up and cook it for another 20 to 30 minutes.
Slice as thin or as thick as you like and pour warm guava sauce over the duff.
Enjoy, JW<o:p></o:p></b></div>
<br />Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-20311146654595800522019-03-03T06:43:00.001-08:002019-03-03T06:44:55.513-08:00Stuffed Bacon Wrapped Meatloaf<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">I am pre-positioning a 70 foot
motor yacht to Nassau for the owner/operator who will fly in direct from the
Northeast (I fly out) and cruise their yacht in the Exumas for a week. At the
end of their trip, they tie back up in Nassau, fly back to the Northeast and I
fly in to bring the boat back to Ft. Lauderdale. After all, who wants to spend
30% of the vacation time going back and forth to where they want spend their
vacation? This way, they get to maximize the fun stuff; which is what yacht
ownership is all about.<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">As I am running the yacht solo,
with an anchor out en route, I like to prepare my meals in advance. The
inspiration of this recipe comes from my friend Susie in Destin;<span style="mso-spacerun: yes;"> </span>a registered nurse and on the “keto diet.” Now,
I do not profess to know what a keto diet is, but it sounds exactly like the
Atkins Diet©. Maybe someone can comment below. In any case, this is a terrific
meal for dinner or cold for next day sandwiches or “mid-rats.”</span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">INGREDIENTS<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">½ c. bread crumbs <o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 medium onion, chopped<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">3 cloves of garlic, minced<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">3 eggs<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 tablespoon ground mustard<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 teaspoon chili powder<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 tsp. cumin<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1tsp. sage<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 tbsp. course black pepper <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">½ tsp. sea salt<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">3 lbs. lbs. ground sirloin<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 lb. bulk breakfast sausage<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">14 slices of bacon<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">6 Babybel© mini cheese wheel<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"></span></b><br />
<strong><span style="font-family: "calibri";">PREPARATION</span></strong><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">In a stand-mixer, add the first
12 ingredients and mix well. Take half of the meat mix and press it into the
bacon prepped bread pan. Next, unwrap the Babybel© cheese and press it into the
meat creating a lengthwise row. With the remaining meat, cover the cheese
forming a typical mean loaf. Finally, starting at the ends, pull the
overhanging bacon finishing the wrapping of the loaf.</span></b><br />
<strong><span style="font-family: "calibri";"></span></strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-8mNTx2oYC5M/XHvhuWg2GrI/AAAAAAAABZ0/mW4sVeRFxrUDkke7pXBU7X5kknK9Z7OuACEwYBhgL/s1600/Meat%2BLoaf%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-8mNTx2oYC5M/XHvhuWg2GrI/AAAAAAAABZ0/mW4sVeRFxrUDkke7pXBU7X5kknK9Z7OuACEwYBhgL/s320/Meat%2BLoaf%2B1.jpg" width="240" /></a></div>
<span style="font-family: "calibri";"></span><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">Place the loaf inside a 9”
baking pan to catch any drippings. Bake until the interior temperature reaches
160°. For the last 10 minutes of cooking, baste with your favorite BBQ sauce. <span style="mso-spacerun: yes;"> </span>Once cooked, remove from the oven and let sit
for 10 minute before removing from loaf pan. Enjoy. </span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-4FYmk5moU1w/XHvn9WQ5lxI/AAAAAAAABZ8/oXuG3AwWMzUR5ZbECp0s2IWYvY7um-1RwCLcBGAs/s1600/Meat%2BLoaf%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-4FYmk5moU1w/XHvn9WQ5lxI/AAAAAAAABZ8/oXuG3AwWMzUR5ZbECp0s2IWYvY7um-1RwCLcBGAs/s320/Meat%2BLoaf%2B2.jpg" width="240" /></a></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<o:p><span style="font-family: "calibri";"> </span></o:p></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<o:p><span style="font-family: "calibri";"> </span></o:p></div>
Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-63714058970642768432019-01-28T16:22:00.005-08:002019-01-28T16:22:55.693-08:00IRISH BEER CHEESE<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">It’s the last weekend of
December as I write this and it is bloody cold outside. In fact, it’s 53°,
drizzly and blowing. Checking last years’ records, on this same day it was 88°.
So much for global warming.<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Back in my flying days, we had a
Gulfstream trip in which we flew 8 bankers to Dublin, Ireland. This afforded
the crew a four day layover at The Conrad on St. Stephen’s Green, before the
return flight back to the US. After a night of “discovery” in Dublin, I just
had to get out of the city. So the next day, I walked to Houston Station and
took a train to the 10<sup><span style="font-size: x-small;">th</span></sup> Century city of Kilkenny; two hours away.
It boasts a medieval castle, a 1000 year old town of cobble stone streets,
secret passageways and narrow Norman alleyways and The Round Tower which dates
back to the 6<sup><span style="font-size: x-small;">th</span></sup> Century. Truly a mystical experience.<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">I happened into a 16<sup><span style="font-size: x-small;">th</span></sup>
Century tavern, The Hole in the Wall, for a bite to eat. On the menu was Irish
Beer Cheese which I found delicious. I spoke to the innkeeper and happen to get
the recipe for this warm and inviting soup.<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Back to the present; I have
yacht owners in town. It is kind of a bummer because there is a steel-wind
blowing and seas to 15 feet out in “the stream.” It was my memory of KilKenny
and the recipe I acquired that brought a little warmth and delight into their
weekend. This recipe is super easy to make and I can confirm; Yacht Owner
Approved.</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
</div>
<b style="mso-bidi-font-weight: normal;"><o:p><span style="font-family: Calibri;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-CMQBNtk7Izk/XE-cMD5X3kI/AAAAAAAABZc/6nRkVKYaT3gnHJPrSeEZ3LqBjLOrXPpXACLcBGAs/s1600/Irish%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1080" height="240" src="https://2.bp.blogspot.com/-CMQBNtk7Izk/XE-cMD5X3kI/AAAAAAAABZc/6nRkVKYaT3gnHJPrSeEZ3LqBjLOrXPpXACLcBGAs/s320/Irish%2B1.jpg" width="320" /></a></div>
</span></o:p></b>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">INGREDIENTS:</span></b><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">4 tbsp. butter (1/2 stick)<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">2 medium onions, chopped<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">4 cloves garlic, minced<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1/2 tsp. chili powder<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 tsp. course black pepper<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1/2 c. flour<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 (12 ounce) bottle Irish Ale<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1/2 c. heavy whipping cream<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">5 c. chicken stock<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">2 c. (1 lb. package) mild
shredded cheddar cheese<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">8 oz. processed cheese<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><span style="font-family: Calibri;">2/3 c. sour cream</span></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-USlrsltPMag/XE-chc11LFI/AAAAAAAABZk/Z2AECd8R-5IlMcsm1jkQReuGZaDxp1CWwCLcBGAs/s1600/Irish%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="810" height="320" src="https://3.bp.blogspot.com/-USlrsltPMag/XE-chc11LFI/AAAAAAAABZk/Z2AECd8R-5IlMcsm1jkQReuGZaDxp1CWwCLcBGAs/s320/Irish%2B2.jpg" width="240" /></a></div>
<b style="mso-bidi-font-weight: normal;"><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><span style="font-family: Calibri;">PREPARATION:<o:p></o:p></span></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><span style="font-family: Calibri;">In a Dutch oven (I like
cast iron) over medium heat, melt the butter. Add garlic, onion, chili and
black pepper, Sauté for 6-8 minutes until onion is translucent. Sprinkle flour
over onion/garlic and stir for 3 minutes (this is the roux). Stir in a good
lager (I use O’Hara’s Irish Red but Harpe will do) and chicken stock; bring to
a boil. Reduce heat and simmer for 30 minutes. Stir in the heavy cream and
remove from heat.<o:p></o:p></span></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><span style="font-family: Calibri;"></span></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast;"><span style="font-family: Calibri;">Next, with a ladle, add
mixture to a food processor or blender (may have to do it in batches) and puree
until smooth. Pour soup back into the Dutch oven, over low heat add sour cream
and the cheeses; stir until the cheeses melts. Serve in sourdough bread bowls (available
at Panera). Garnish with chopped scallions and bacon. Enjoy, JW<o:p></o:p></span></span></b><br />
Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-22590847187087512182019-01-08T16:36:00.004-08:002019-01-08T16:36:50.965-08:00SWEET and SPICY STEAK<br />
<div class="MsoNormal">
<b>This week, my crew
and I are delivering a 580 Sea Ray from Grand Cayman back to Florida via the
Windward Passage route. Because of en route fuel stops, Cayman Island is about
as inconvenient a place as there is for yachts to get to. Heading back to Florida,
the route thru the Yucatan Channel is shorter by two hundred miles, but
requires 360 miles non-stop from Cancun to Key West and in head seas. Eastward
thru the Windward Passage to Great Inagua affords a longest distance between
fuel stops of 231 miles and is pretty much beam to following seas thru the
Bahamas back to Fort Lauderdale. Just wait for weather in Port Antonio and then
dash to Matthew Town.</b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Port Antonio is
without a doubt one of the most beautiful natural harbors. Errol Flynn made
this his home and just up the road at “Goldeneye,” Ian Fleming wrote his spy
novels. Port Antonio is also where “Jerk” style of cooking originated. Sweet
and spicy chicken and pork is the staple here. With that inspiration, here is a
“rubbed” steak recipe sure to please.<o:p></o:p></b><br />
<b style="mso-bidi-font-weight: normal;"><br /></b>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-mDaTon1YAKA/XDVB10eOPQI/AAAAAAAABZI/dudE-f115Ckfu-cYPCXBB0s0w0Y3t5_FgCLcBGAs/s1600/Steak%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://2.bp.blogspot.com/-mDaTon1YAKA/XDVB10eOPQI/AAAAAAAABZI/dudE-f115Ckfu-cYPCXBB0s0w0Y3t5_FgCLcBGAs/s320/Steak%2B1.jpg" width="240" /></a></div>
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">INGREDIENTS:<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">2 tbsp. brown sugar<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">½ tsp. kosher salt<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">½ tsp. black pepper<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">½ tsp. dried oregano<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">½ tsp. garlic powder<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">½ tsp. spoked paprika<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">1 lb. beef tenderloin of NY
strip<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">2 tbsp. olive oil, divided.<o:p></o:p></b><br />
<b style="mso-bidi-font-weight: normal;"><br /></b>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Yts-bQoYc14/XDVCBUsYxVI/AAAAAAAABZM/HMA9j6Wu02gzi-MWDkzoe021ImNbUDKcgCLcBGAs/s1600/Steak%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://1.bp.blogspot.com/-Yts-bQoYc14/XDVCBUsYxVI/AAAAAAAABZM/HMA9j6Wu02gzi-MWDkzoe021ImNbUDKcgCLcBGAs/s320/Steak%2B2.jpg" width="240" /></a></div>
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">PREPARATION:</b><o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Make your rub by mixing well all
of the dried ingredients. Brush the steak with 1 tsp. of the olive oil. With
washed hands, coat the steak with 1 tsp. of olive oil and then massage the rub
into with steak and set aside. Next, bring the remaining olive oil to medium
then add steak cooking on each side for 5-6 minutes, or desired temperature.
Once cooked, move the steak to a cutting board and let sit for 5 minutes before
slicing. Serve with potatoes and star fruit garnish with cheese cake for
dessert.<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Enjoy, JW<o:p></o:p></b></div>
<br />Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-19216139102846341042018-12-04T13:24:00.000-08:002018-12-04T13:24:00.528-08:00The Sloppy Jose
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;"><strong>I grew up in the foothills of Southern California in the 1960s. Coming
off the post-war 1950’s, it seemed like California was always on the cutting
edge of music, technologies, fast cars and fast food. Taking over from the
casual dining experience of Howard Johnson, Sambo’s, Shakey’s Pizza and<span style="mso-spacerun: yes;"> </span>Bob’s Big Boy, America embraced the fast food
convenience of McDonald’s (“tens of thousands sold) , In-N-Out,<span style="mso-spacerun: yes;"> </span>Jack in the Box, A&W, Colonial Sanders
and Taco Bell. In 1968, I could leave junior high school during lunch break on
my bike, go to a fast food restaurant and get a cheese burger for .25 fries for
a nickel and a large soft drink for .20 cents! </strong></span></div>
<strong>
</strong><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;"><strong>One of my favorites was what Taco Bell called the “Bell Burger.” It was
a Sloppy Joe style sandwich using your season beef and cheddar cheese used in
their tacos; add lettuce tomatoes and onion for the “Bell Grande.” During
special promotions, I could get 5 for a dollar! Sadly, the Bell Burger was a
casualty of the Burger War and was extinct by the mid-1970s. I do not profess
to have their secret recipe, but this is pretty darn close. It is a simple and
quick recipe if condiments are prepped in advance. The picante sauce is fresh
and without preservatives. This would be a great item for game night.</strong></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;"><strong><o:p></o:p></strong></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-tdx1N5yb6qk/XAbvnJV8iDI/AAAAAAAABY8/wmAEy4uPWw06QPuvDFf2FPR7BBR8-ygxgCLcBGAs/s1600/Sloppy%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-tdx1N5yb6qk/XAbvnJV8iDI/AAAAAAAABY8/wmAEy4uPWw06QPuvDFf2FPR7BBR8-ygxgCLcBGAs/s320/Sloppy%2B1.jpg" width="320" /></a></div>
<b style="mso-bidi-font-weight: normal;"><o:p><span style="font-family: Calibri;"> </span></o:p></b><br />
<span style="font-family: Calibri;"><strong>Seasoned Beef:<o:p></o:p></strong></span><br />
<strong>
</strong><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;"><strong>1 lb. Ground beef<o:p></o:p></strong></span></div>
<strong>
<span style="font-family: Calibri;">¼ c. all-purpose flour<o:p></o:p></span></strong><br />
<strong>
<span style="font-family: Calibri;">1 tbsp. chili powder<o:p></o:p></span></strong><br />
<strong>
<span style="font-family: Calibri;">1 tsp. salt<o:p></o:p></span></strong><br />
<strong>
<span style="font-family: Calibri;">½ tsp. dried onion flakes<o:p></o:p></span></strong><br />
<strong>
<span style="font-family: Calibri;">½ tsp. paprika<o:p></o:p></span></strong><br />
<strong>
<span style="font-family: Calibri;">¼ tsp. onion powder<o:p></o:p></span></strong><br />
<strong>
<span style="font-family: Calibri;">1 dash garlic powder<o:p></o:p></span></strong><br />
<strong>
<span style="font-family: Calibri;">½ c. cold water</span><o:p><span style="font-family: Calibri;"> </span></o:p></strong><br />
<strong>
</strong><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;"><strong>Picante Sauce:<o:p></o:p></strong></span></div>
<strong>
</strong><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;"><strong>1½ c. cold water<o:p></o:p></strong></span></div>
<strong>
<span style="font-family: Calibri;">1 tsp. cornstarch<o:p></o:p></span></strong><br />
<strong>
<span style="font-family: Calibri;">½ (6-oz) can Tomato paste <o:p></o:p></span></strong><br />
<strong>
<span style="font-family: Calibri;">1½ tbsp. distilled white vinegar<o:p></o:p></span></strong><br />
<strong>
<span style="font-family: Calibri;">2 tsp. chili powder<o:p></o:p></span></strong><br />
<strong>
<span style="font-family: Calibri;">1 tsp. salt<o:p></o:p></span></strong><br />
<strong>
<span style="font-family: Calibri;">½ tsp. cayenne pepper <o:p></o:p></span></strong><br />
<strong>
</strong><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;"><strong>Additional Items:<o:p></o:p></strong></span></div>
<strong>
</strong><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;"><strong>6 hamburger buns, steamed slightly<o:p></o:p></strong></span></div>
<strong>
<span style="font-family: Calibri;">¾ cup shredded cheddar cheese<o:p></o:p></span></strong><br />
<strong>
<span style="font-family: Calibri;">1 cup shredded lettuce<o:p></o:p></span></strong><br />
<strong>
<span style="font-family: Calibri;">½ diced tomato<o:p></o:p></span></strong><br />
<strong>
<span style="font-family: Calibri;">½ cup diced onion</span></strong><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;"><strong>Preparation:<o:p></o:p></strong></span></div>
<strong>
</strong><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;"><strong>It is best to make the sauce first.<span style="mso-spacerun: yes;">
</span>In a saucepan add the water and cornstarch and whisk until fully
dissolved. Next add vinegar, salt, cayenne and tomato paste. While bringing it
to a boil, continue stirring sauce. Reduce heat to low and let simmer until
sauce thickens. Cool sauce in a covered container in the refrigerator.</strong></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;"><strong></strong></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;"><strong>Now for the filling: In a stand mixer or food processor, combine the
ground beef and dry ingredients until well mixed. In a large skillet over
medium heat, add beef and the ½ cup water. Stir the mixture while it cooks,
breaking up large chunks. Cook until slightly browned. In a colander, drain off
any grease or liquid. While cooking the beef mixture, steam the buns slightly
in a rice maker or double boiler. <o:p></o:p></strong></span></div>
<strong>
<span style="font-family: Calibri;"></span></strong><br />
<span style="font-family: Calibri;"><strong>To assemble, spread some sauce on the bottom bun. Next, add two tbsp.
seasoned meat. Sprinkle meat with shredded cheese, lettuce, tomato and onion.<span style="mso-spacerun: yes;"> </span>Serve with guacamole as garnish. Enjoy, JW<o:p></o:p></strong></span><br />
<strong>
</strong><br />
Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-9321823554901855072018-12-04T13:15:00.000-08:002018-12-04T13:15:02.895-08:00Slow Cooker Buffalo Chicken
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">I’ve never seen a buffalo fly,
but Buffalo Style Wings have been made their mark as a favorite appetizer and
party fare. It wasn’t long ago that wings were just scraps relegated to the
stockpot for making broth or soup. With the commercialization of chicken
harvesting, consumers opted for the better portions of chicken, the breasts,
thighs and leg portions, the wings ended up going to soup factories.<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><o:p><span style="font-family: Calibri;"> </span></o:p></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">There is much debate about who
actually came up with the recipe for hot chicken wings, but the consensus
points to the Anchor Bar in Buffalo, New York. The story goes that back in
1964, the owner of the bar had to feed a group of her son’s friends and with a
bunch of wings on hand, deep fried them and then tossed them in a buttery chili
sauce and served them with bleu cheese dip and celery. The wings were a hit!!
The City of Buffalo has designated July 29<sup><span style="font-size: x-small;">th</span></sup> Chicken Wing Day. And
as a matter of record, the Anchor Bar serves <i style="mso-bidi-font-style: normal;">70 thousand pounds </i>of chicken monthly!<o:p></o:p></span></b></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-1Li4rDdt5ws/XAbswL791ZI/AAAAAAAABYw/Y3Mo96mOH6MDY3dTIUNTXKoVRypl-cdjACLcBGAs/s1600/Buffalo%2B2%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-1Li4rDdt5ws/XAbswL791ZI/AAAAAAAABYw/Y3Mo96mOH6MDY3dTIUNTXKoVRypl-cdjACLcBGAs/s320/Buffalo%2B2%255B1%255D.jpg" width="320" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><o:p><span style="font-family: Calibri;"> </span></o:p></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">This recipe combines the
sweetness of the yam with the spiciness of the chicken and then finished with
the coolness of the yogurt-bleu cheese topping.</span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">INGREDIENTS: <o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1.5 lbs. boneless, skinless
chicken breasts<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">3/4 c hot sauce<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">2 tbsp. coconut oil<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 tsp kosher salt<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">¼ tsp ground black pepper<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 tsp garlic powder<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">½ tsp ground cayenne<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">4 sweet potatoes<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 tbsp. cornstarch <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 tbsp. water<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Chopped green onions <o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">PREPARATION:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Coat a slow cooker with nonstick
spray and place the chicken in the bottom of the cooker. <o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">In a separate bowl, add the hot
sauce, garlic powder, cayenne, salt, pepper and coconut oil and microwave for
45 seconds and then stir. Pour the sauce over the chicken breasts and cover the
slow cooker. Then cook for 1½ hours on high until chicken is fully cooked. While
the chicken is in the crockpot, prepare the sweet potatoes. Coat with butter,
wrap in foil and bake in the oven at 400° for 45 minutes.<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Leaving the sauce in the
crockpot, remove chicken from slow cooker and shred with a fork on a separate
plate. In a separate bowl, mix the cornstarch with the water and pour back into
the slow cooker with remaining hot sauce. Combine using a whisk. Cook sauce on
high for 30 minutes. <o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Add shredded chicken back into
the slow cooker and toss it well into the sauce so that it is entirely coated.<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Blue Cheese Yogurt Dressing:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"><o:p></o:p></span></b> </div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">½ c nonfat plain Greek yogurt<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">2 tbsp. milk<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">½ tsp white vinegar<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">¼ tsp black pepper</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">⅓ C crumbled blue cheese<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Once everything is prepared,
split the sweet potatoes and mash with skin on. Spoon on the chicken, <span style="mso-spacerun: yes;"> </span>yogurt-bleu cheese and garnish with chopped,
green onions. Enjoy, JW<o:p></o:p></span></b><br />
Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-80021764179689342492018-10-01T10:53:00.005-07:002018-10-01T14:40:31.679-07:00Florida, the Sunshine Cake<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">“I like spring, but it’s too young. I
like summer, but it’s too proud. So, I like best of all autumn, because its’
tone is mellower, its’ colours are richer and it is tinged with a little
sorrow. Its’ golden richness speaks not of the innocence of spring, nor the
power of summer, but the mellowness and kindly wisdom of approaching age. It
knows the limitations of life and it is content” Lin Yutang (1895-1976)</span></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri"; font-size: large;"></span></b><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">For those of us in South Florida,
November means the return of the snow birds and yachts returning for refit and
sale. And November is the start of the holiday season. My grandparents were
early snow birds; having bought a winter home here in 1953 to escape the bitter
Indiana winters. Grandma Maloy would make the most wonderful delights when we
would fly out for the holidays. This is one of her recipes. </span></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;"></span></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-9Iw2mFFWGm8/W7JflsGnIfI/AAAAAAAABYQ/8G5y9r2b3yEphMy1vsecC0gaMTOAad60gCLcBGAs/s1600/Cake%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://2.bp.blogspot.com/-9Iw2mFFWGm8/W7JflsGnIfI/AAAAAAAABYQ/8G5y9r2b3yEphMy1vsecC0gaMTOAad60gCLcBGAs/s320/Cake%2B1.jpg" width="320" /></a></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;"></span></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">CAKE
INGREDITENTS:</span></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">6
egg whites</span></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">1/2
tsp. cream of tartar</span></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">1/4
tsp. salt</span></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">1
c. sugar</span></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">3/4
c. all purpose flour</span></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">5
egg yolks</span></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">1
1/2 tbsp. orange juice</span></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">1
tsp. lemon juice<o:p></o:p></span></span></b></div>
<span style="font-size: large;"></span><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri"; font-size: large;">PREPARATION:</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">Preheat
oven to 350° F. Separate the egg whites from yolks. This is an easy task if you
put a bowl in the sink, crack an egg and roll the egg yolk between your
left/right hands, letting the white fall to the bowl below. Put yolk in another
bowl.<span style="mso-spacerun: yes;"> </span>Now, in a large mixing bowl, beat
the egg whites until soft peaks form; then add the cream of tartar and salt
while continuing to beat until there are stiff peaks.<o:p></o:p></span></span></b><br />
<span style="font-size: large;">
</span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;"></span></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">In
a separate bowl combine the sugar, flour, egg yolks, orange juice, and lemon
juice. Beat until combined and then gently fold the whipped egg whites into the
mixture.<o:p></o:p></span></span></b><br />
<span style="font-size: large;">
</span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;"></span></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">Gently
spoon the batter into an ungreased 9” spring form cake pan. Bake for 50 to 60
minutes or until the cake is lightly browned and the top springs back when
lightly touched.<o:p></o:p></span></span></b><br />
<span style="font-size: large;">
</span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;"></span></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">Invert
pan until cool (at least 1 hour). Remove cake from pan and place on serving plate.
Drizzle cake top with orange frosting.</span></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;"></span></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-vQJw9sweH8A/W7KRKdlibRI/AAAAAAAABYk/HOjvSEWK2AgXzVZuz4NWk11V3-zmtcDnACLcBGAs/s1600/IMG_1843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-vQJw9sweH8A/W7KRKdlibRI/AAAAAAAABYk/HOjvSEWK2AgXzVZuz4NWk11V3-zmtcDnACLcBGAs/s320/IMG_1843.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">FROSTING
INGREDIENTS:<o:p></o:p></span></span></b></div>
<span style="font-size: large;">
</span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">1
8 oz. package plain cream cheese, room temperature.<o:p></o:p></span></span></b><br />
<span style="font-size: large;">
</span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">1
stick butter (8 tbsp.), room temperature <o:p></o:p></span></span></b><br />
<span style="font-size: large;">
</span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">3
c. powdered sugar (sifted)<o:p></o:p></span></span></b><br />
<span style="font-size: large;">
</span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">2
tbsp. fresh squeezed orange juice<o:p></o:p></span></span></b><br />
<span style="font-size: large;">
</span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">1
tbsp. orange zest<o:p></o:p></span></span></b><br />
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><span style="font-size: large;">PREPARATION:<o:p></o:p></span></span></b></div>
<span style="font-size: large;">
</span><b style="mso-bidi-font-weight: normal;"><span style="font-size: 10pt;"><span style="font-family: "calibri";"><span style="font-size: large;">In
a large bowl (I use a stand mixer) mix the butter and cream cheese at ow speed
until blended. Gradually add the powdered sugar until it is all well blended.
Add orange juice and zest and then blend at medium speed until the mixture is
fluffy. Drizzle the frosting over the cake. Sprinkle additional zest or garnish
with mandarin orange sections. Enjoy, JW</span> <o:p></o:p></span></span></b>Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-58730167875525686132018-08-26T16:39:00.000-07:002018-08-26T16:39:24.067-07:00Ginger Beef Stir-Fry
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">One would think that stir-frying
is a Chinese technique that dates back thousands of years. This supposition is
right but mostly wrong. Historians think that during the Han Dynasty (206
B.C.-220 A.D.) that a bronze vessel was used for “stir-drying” for drying grain
and roasting tea leaves. It is not until the Ming Dynasty (1368-1644) that the wok
obtained its’ current shape. In ancient times, only the wealthy could afford
cooking oil and the majority of the time, the wok was used for boiling and
steaming. In the late Ming period, the cost of wood and charcoal in the cities
made fast stir-fry cooking a necessity. Stir fry technique was brought to the
west by early Chinese immigrants and has been used in non-Asian cuisine; like
the Lomo Saltado recipe from Peru that I wrote about two years ago. An
interesting fun fact: The term “stir-fry” did not enter the lexicon of cooking
until the release of <i style="mso-bidi-font-style: normal;">How to Cook and Eat
in Chinese </i>by Chao Yang Buwei in 1945.<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">A very simple and tasty recipe,
I use either flank or flap for best results. The important thing to remember is
to cut your thin strips of meat <i style="mso-bidi-font-style: normal;">across</i>
the grain. If you made the ponzu recipe from last month, use it for the meat marinate
and cooking. If not, use the recipe below for excellent results. Make sure your
wok and oil are hot.<o:p></o:p></span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-yRoPaOBAz_8/W4M3m08yJxI/AAAAAAAABX4/mhWIlIi2bsENB6CjeUKxt-IynoCN3mwLgCLcBGAs/s1600/Stir%2BFry%2BPrep.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-yRoPaOBAz_8/W4M3m08yJxI/AAAAAAAABX4/mhWIlIi2bsENB6CjeUKxt-IynoCN3mwLgCLcBGAs/s320/Stir%2BFry%2BPrep.jpeg" width="240" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">INGREDIENTS:</span></b><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">12 oz. <span style="mso-spacerun: yes;"> </span>Stir Fry Noodles<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">2 tbsp. cornstarch<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">2 tbsp. seasoned rice wine
vinegar<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">3 tbsp. soy sauce, divided<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 tsp. sugar<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">1 lb. beef flank steak, thinly
sliced<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">2 tbsp. sesame oil<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">2 c. snow pea pods<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">2 tbsp. fresh ginger root,
grated<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">2 tbsp. toasted sesame seeds,
optional</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-V2_ng3LyDFo/W4M4R7Cfw0I/AAAAAAAABYA/rLtCuTigBIsvpUHi_8e1HYQHR14TyX95QCLcBGAs/s1600/Plated%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-V2_ng3LyDFo/W4M4R7Cfw0I/AAAAAAAABYA/rLtCuTigBIsvpUHi_8e1HYQHR14TyX95QCLcBGAs/s320/Plated%2B1.jpg" width="240" /></a></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"><o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">PREPARATION:<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Prepare noodles according to
package directions. In a large bowl, combine cornstarch, vinegar, 1 tablespoon
soy sauce, and sugar. Add thinly sliced beef and stir to coat with marinade.
Cover and set aside for 15 minutes. <span style="mso-spacerun: yes;"> </span>In a
large wok or skillet, heat sesame oil over high heat. Add beef and stir fry 5
minutes. <span style="mso-spacerun: yes;"> </span>Add snow peas and ginger. Stir
fry 3 minutes. <span style="mso-spacerun: yes;"> </span>Add cooked noodles and
remaining soy sauce and continue to stir fry 2 more minutes. Plate and serve
with a white wine like a Riesling. Enjoy, JW<o:p></o:p></span></b><br />
Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-87656342863723563682018-08-26T16:21:00.001-07:002018-08-26T16:24:00.719-07:00EASY PONZU SAUCE<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">One of the best things about
working in the yacht industry is the fruits of the sea. Wahoo, mahi-mahi and
tuna are frequent visitors to my cleaning table. Nothing is finer that a nice
tenderloin of wahoo and a sharp knife. </span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><o:p></o:p></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-xioCNO9bm8Q/W4M1xfGAuEI/AAAAAAAABXk/y7h45Kts02grblPQIgo5DShk9EO0KI4oQCLcBGAs/s1600/Eazy%2BPonzu%2BPhoto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-xioCNO9bm8Q/W4M1xfGAuEI/AAAAAAAABXk/y7h45Kts02grblPQIgo5DShk9EO0KI4oQCLcBGAs/s320/Eazy%2BPonzu%2BPhoto.jpg" width="320" /></a></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">I like a citrus ponzu sauce for
dipping sushi. This recipe is simple and beats store bought ponzu, hands down.
It also makes a terrific marinate for steak.</span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">INGREDIENTS:<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">½ c. soy sauce (low sodium)<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">¼ c. fresh squeezed orange juice<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 tbsp. fresh squeezed lemon
juice<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 tbsp. spring water<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 tbsp. mirin, a sweet Japanese
rice wine<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 tbsp. red pepper flakes</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-TkplED57pFM/W4M2dwCPNQI/AAAAAAAABXs/Zpa82eU8tnAFAf1PD3JcupY7bPuuwMv9gCLcBGAs/s1600/Wahoo%2BSashimi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://2.bp.blogspot.com/-TkplED57pFM/W4M2dwCPNQI/AAAAAAAABXs/Zpa82eU8tnAFAf1PD3JcupY7bPuuwMv9gCLcBGAs/s320/Wahoo%2BSashimi.jpg" width="320" /></a></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">PREPARATION:<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">Simply mix all of the
ingredients in a bowl. Cover and refrigerate overnight. Be creative and make it
you own signature dipping sauce by adding ginger or pureed mango. Enjoy. JW<o:p></o:p></span></b>Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-44034547135290733412018-07-07T10:17:00.000-07:002018-07-07T10:19:21.106-07:00YUM NAM SOD<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">One of the most
difficult things I find while working on yachts is maintaining a strict diet
plan. We work long hours, have infrequent breaks and at the end of the day,
exhaustion. And Exercise? Pull this, lift or climb that; yacht work is a
workout program in itself. But where we tend to stray off course (pun intended) is
with our dietary intake.<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">While trying to lose
weight by cutting your calorie and carbohydrate intake, cravings can be
subconscious triggers. <span style="mso-spacerun: yes;"> </span>A burger or
sandwich will satisfy that craving, yet blows your whole regime. Lettuce wraps
are a great solution for staying on a plan. By simply substituting your bun or
bread for a lettuce leaf, you save calories and carbs and can have a healthier
version of your favorite meal. For instance, the average burger contains around
53 grams of carbohydrate, nearly all of which come from the bun, so by cutting
this out, you automatically save yourself around 200 calories. Conversely, a serving
of lettuce contains less than 3 grams of carbohydrates. You also get the added
benefits of the vitamins and minerals from the lettuce. So drop the bun and
wrap your head around lettuce.</span></b></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: "calibri";"></span></o:p><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "calibri";"><a href="https://4.bp.blogspot.com/-m9Q2XV3d-jA/W0D1RvVkmbI/AAAAAAAABXU/MIi63sc_HYQqlHGNiAWPr3LMJWiuCqaLwCLcBGAs/s1600/Yum%2BNam%2BSod.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-m9Q2XV3d-jA/W0D1RvVkmbI/AAAAAAAABXU/MIi63sc_HYQqlHGNiAWPr3LMJWiuCqaLwCLcBGAs/s320/Yum%2BNam%2BSod.jpg" width="240" /></a></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">INGREDIENTS:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">Cooking spray<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 lb. ground chicken (or pork)<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1/2 c. thin vertical slices red
onion<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1/3 c. finely chopped green
onions<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">3 tbsp. fresh lime juice<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 1/2 tbsp. fish sauce <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 tbsp. minced peeled fresh
ginger<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 tsp chili paste with garlic (or
substitute Sriracha chili)<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 tbsp. dry-roasted peanuts
(lightly salted)<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 tbsp. fresh chopped cilantro<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1/2 head romaine or bib lettuce,
separated into leaves<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">PREPARATION:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><o:p></o:p></span></b> </div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri" , "sans-serif"; font-size: 11pt; line-height: 115%;">Heat
a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add meat to pan; cook 5 minutes or until done and crumbled. Remove meat from
skillet and set aside to cool. Add peanuts to hot skillet and roast until they
start to brown. <span style="mso-spacerun: yes;"> </span>Mix onion slices and all
remaining ingredients (including roasted peanuts) in a medium bowl. Let stand
10 minutes. Stir meat into onion mixture; sprinkle with peanuts. Serve meat
mixture in lettuce leaves. Enjoy, JW</span></b></div>
Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-17909087029417481082018-06-07T05:37:00.000-07:002018-12-12T05:03:51.549-08:00Smoked Chicken and Andouille Sausage Gumbo<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">I have just completed
my 207<sup><span style="font-size: x-small;">th</span></sup> career Florida to New England transit delivering a Viking
54C from Panama City FL. to East Greenwich RI. One of my favorite stops is St.
Simons Island, Ga. With Fernandina Harbor Marina a good 24 months from
reopening, St. Simons is a close alternate. Morningstar Marina is convenient with
cheerful dock staff.<span style="mso-spacerun: yes;"> </span>But be sure to call
ahead for reservations as this place fills up each night with transients.</span></b><br />
<div class="MsoNormal" style="line-height: normal; margin: 12pt 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">At the head of the main dock is the Country
Kitchen restaurant. The food here is outstanding. Under the charge of New
Orleans trained Owner/Executive Chef Archie Prince, many low-country favorites
of fin, feather and hoof are prepared for the hungry yachtsman. My personal
favorite is the Chicken and Andouille Gumbo. Chef Archie provided me his recipe;
which I have incorporated with my touch to condense it down from restaurant
quantity to a more manageable amount for owner and crew.</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 12pt 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">As a New Orleans classic, chicken and
sausage gumbo is perfect for owner and guests. This recipe calls for andouille
sausage and pulled chicken. But if you can’t find andouille sausage, any
kielbasa or smoked sausage will do. For the chicken, I go to my favorite BBQ
joint as I like to add complexity with the smoky chicken. However, supermarket
rotisserie works just as well.<span style="mso-spacerun: yes;"> </span>Add a
trio of ingredients typical of Cajun cuisine—bell peppers, celery, and
onions—that when blended together form a flavorful and spicy backdrop to this
signature dish. Perhaps the most delicious and simplest of gumbo combinations,
it’s a full-bodied stew with a seasoned roux-based sauce. There’s no mystery to
making a roux; you just have to pay attention and take it almost to the point
of burning before its’ just right. Great as a left-over dish, just warm it up
and eat as is, or serve it over white rice for a delicious quick meal.</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 12pt 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><o:p></o:p></span></b> </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-MPy0vW4X0bI/WxkmtIZQWRI/AAAAAAAABXE/yMy-JLOAdZA_N8VOP0b6zxcCW9zpxH_1QCLcBGAs/s1600/Gumbo%2B2%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://2.bp.blogspot.com/-MPy0vW4X0bI/WxkmtIZQWRI/AAAAAAAABXE/yMy-JLOAdZA_N8VOP0b6zxcCW9zpxH_1QCLcBGAs/s320/Gumbo%2B2%255B1%255D.jpg" width="320" /></a></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">INGREDIENTS: <o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2/3 c. butter, divided <o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1/2 lb. andouille sausage,
halved lengthwise and cut into 1/4-inch-thick slices <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">3/4 c. all-purpose flour </span></b><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 green bell pepper, finely
chopped <o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 large onion, finely chopped <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">3 celery ribs, finely chopped <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">4 garlic cloves, minced <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 tsp. ground sea salt <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 tsp. freshly ground black
pepper<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">4 c. <span style="mso-spacerun: yes;"> </span>chicken broth <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 (14.5-oz.) can diced tomatoes <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 tbsp<span style="color: #f79646; mso-themecolor: accent6;"><span style="color: black;">.</span> </span>dried oregano <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 tsp. dried thyme <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 bay leaves <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 1/2 c. shredded chicken,
smoked or rotisserie <span style="color: black; mso-themecolor: text1;">(about a
pound)</span><o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="color: black; mso-themecolor: text1;"><span style="font-family: "calibri";">1 tbsp. File gumbo powder (optional)<o:p></o:p></span></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">Garnish: white rice and sliced
green onions<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">PREPARATION:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">Melt 1 tbsp. butter in a cast
iron skillet over medium heat. Cook sausage 6 minutes or until browned; remove
sausage with a slotted spoon, and drain on paper towels, reserving drippings in
skillet. Add remaining butter to skillet. Gradually whisk in flour; whisking
constantly, until flour is a milk chocolate color (about 25 minutes).<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">Stir in green bell pepper and
next 5 ingredients; cook, stirring constantly, 15 minutes or until vegetables
are tender. Gradually add broth, stirring until combined. Add tomatoes,
oregano, thyme, and bay leaves. Bring to a light boil; reduce heat to low, and
simmer, stirring occasionally, 30 minutes or until slightly thickened.<o:p></o:p></span></b></div>
<br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri" , "sans-serif"; font-size: 11pt; line-height: 115%;">Return
sausage to pan; simmer, stirring occasionally, 15 minutes. Stir in chicken.
Remove and discard bay leaves before serving. Garnish with a white rice,
green onion and honey/jalapeno cornbread. Enjoy, JW</span></b>Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com4tag:blogger.com,1999:blog-5144240029270246412.post-22872028506901748942018-04-27T11:12:00.005-07:002018-04-27T11:12:50.848-07:00SIMPLE SALISBURY STEAK<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">The great thing about crock pot
cooking is that, no matter how “sporty” the weather is out at sea, you can
still cook a hearty meal, in the sink! I have an upcoming voyage to the
Galapagos and this will be one of the go-to meals that I will prepare for the
crew.</span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-vV5bS8noQgk/WuNnz5Xrr2I/AAAAAAAABWw/-M0eEABscx4bEKazoZlvv-lWoFzCpzdLACLcBGAs/s1600/SS1%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://4.bp.blogspot.com/-vV5bS8noQgk/WuNnz5Xrr2I/AAAAAAAABWw/-M0eEABscx4bEKazoZlvv-lWoFzCpzdLACLcBGAs/s200/SS1%255B1%255D.jpg" width="150" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">INGREDIENTS:<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 lbs. lean ground beef<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 envelope dry onion soup mix<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">½ c. Italian seasoned bread
crumbs <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">¼ c. milk<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">¼ c. all-purpose flour <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 tbsp. vegetable oil <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 (10.75 oz.) cans condensed
cream of chicken soup <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 packet dry au jus mix <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">3/4 cup water<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">PREPARATION:<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">In a large bowl, mix together
the ground beef, onion soup mix, bread crumbs, and milk using your hands. A
stand mixer makes this simple. Shape meat mixture into 8 patties.<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">Heat the oil in a large (cast
iron) skillet over medium-high heat. Dredge the patties thru the flour just to
coat and quickly brown on both sides in the hot skillet. Place browned patties
into the slow cooker stacking alternately like a fan. <o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">For the gravy, in a medium bowl,
mix together the cream of chicken soup, au jus mix, and water. Pour over the
meat. Cook on the Low setting for 4 hours, ladling the gravy over the meat occasionally
until patties are well done. Serve over rice or noodles. Enjoy, JW<o:p></o:p></span></b></div>
Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-72911885602455373012018-04-02T08:21:00.002-07:002018-04-04T08:48:34.490-07:00POLLO DE MAYO<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">Pollo de Mayo<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">In the United States, Cinco de Mayo is often mistakenly associated with
Mexican independence. Cinco de Mayo, in Mexico, commemorates their victory
against the French in the Battle of Pueblo. Mexico’s independence is celebrated
September 16<sup><span style="font-size: x-small;">th</span></sup>.</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">I like “theme parties” and this
recipe would be a nice dish to proffer the party host. Except for the green
onion, every major component is already pre-cooked. This makes the dish easy to
assemble, in advance, then pop it in the oven when needed.</span></b><br />
<br />
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<a href="https://3.bp.blogspot.com/-bf-uen2H_RI/WsJKcLHG5GI/AAAAAAAABVU/fiW_TMCSEBofLMfwvU_ZIdrC2MPzoCmFgCLcBGAs/s1600/IMG_0529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-bf-uen2H_RI/WsJKcLHG5GI/AAAAAAAABVU/fiW_TMCSEBofLMfwvU_ZIdrC2MPzoCmFgCLcBGAs/s320/IMG_0529.jpg" width="240" /></a></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"><o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">INGREDIENTS:<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 c. diced cooked boneless,
skinless chicken breast (or 2 x 12.5 oz. cans chicken breast meat)<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 can (about 15 ounces) black
beans, rinsed and drained<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 can (15 ounces) no added salt
corn, drained<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 cloves garlic, minced<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">6 green onions, chopped (about ¾
c.)<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 tbsp. chili powder<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 cans (10.5 oz. each) of Cream
of Chicken Soup<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">6 corn tortilla (6 inch) (add
more if needed)<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1/3 cup shredded reduced fat
Cheddar cheese<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">4 limes, juiced<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">PREPARATION:<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">Preheat the oven to 350˚F.<span style="mso-spacerun: yes;"> </span>Stir the chicken, beans, corn, garlic,
three-fourths of the green onions, the chili powder, soup and lime juice in a
large bowl.<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">Now, spread about 1/4 of the
chicken mixture in the bottom of a 12” cast iron skillet (a casserole dish will
work fine). Arrange 3 tortillas on the chicken mixture.<span style="mso-spacerun: yes;"> </span>Top with half the remaining chicken mixture.
Repeat with the remaining tortillas and the remaining chicken mixture. Cover
with tin foil.<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">Bake for 30 minutes or until
hot.<span style="mso-spacerun: yes;"> </span>Uncover the casserole.<span style="mso-spacerun: yes;"> </span>Sprinkle with the cheese. Bake, uncovered, for
5 minutes or until the cheese is melted. Sprinkle with the remaining green
onions. Enjoy, JW<o:p></o:p></span></b></div>
<br />
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</div>
Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-85603928938110603892018-03-04T23:36:00.003-08:002018-03-04T23:36:43.501-08:00EASY ONE SKILLET CHICKEN ALFREDO<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Recently, I delivered a Viking
52 C from Palmas del Mar, Puerto Rico to Miami with Capt. Devon Tull as my
co-captain. We pulled into Turtle Cove Marina in Providenciales, Turks and
Caicos from Dominican Republic, at the start of four day blow. We enjoyed a
nice post-bash dinner at Mango’s Reef, but the bill came to $114.00 for two! On
crew pay, that’s nice after a hard 9 hour run in 15-20 knot head winds, but
it’s a little too much on the per diem side to maintain during a weather delay.</b></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Providenciales is a terrific
layover. Most everything a transient boat would need can be found here. A large DYI hardware and well stocked NAPA
stores takes care of the boat needs. And the Graceway IGA is a modern supermarket
that has everything I need for this dish, and more. This simple one skillet
dish is super easy to make with just a couple of store bought items.<o:p></o:p></b></div>
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<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-cNOwzOn56Nw/WpzzYDnW5qI/AAAAAAAABVE/uomHkYaMbJQlo7lRlmgUpJ3A8uWWVSZvgCLcBGAs/s1600/Photo%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-cNOwzOn56Nw/WpzzYDnW5qI/AAAAAAAABVE/uomHkYaMbJQlo7lRlmgUpJ3A8uWWVSZvgCLcBGAs/s320/Photo%2B1.jpg" width="320" /></a></div>
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<b><br /></b></div>
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<o:p> </o:p><b>INGREDIENTS:</b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>2 tbsp. Italian dressing (not
the creamy kind)<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>3 boneless skinless chicken
breasts cut into cubes<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>10 oz. small/medium sized penne
pasta<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>1 16 oz. jar of your favorite
Alfredo sauce.<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>1 tbsp. dried oregano<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Salt and pepper to taste<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>½ c. shredded mozzarella cheese<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>½ c. grated parmesan cheese<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>1 ½ c. sun dried tomatoes<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Fresh chopped parsley as garnish<o:p></o:p></b></div>
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<br /></div>
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<b>PREPARATION:<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Heat chicken and Italian
dressing in a large 12 inch skillet over medium high heat (If you don't own a
large skillet, you can use a stock pot). Season chicken with salt and pepper to
taste.<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Cook chicken until browned and
just cooked through, about 5 minutes depending on thickness of chicken.<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Add the box of pasta and the
entire jar of Alfredo. Add ½ the empty
marinara jar with water and add to the skillet. If using a stockpot, use 2 cups
water. Add the salt and pepper to taste and the dried oregano. Lightly stir the
mixture to combine.<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Bring mixture to a boil and then
reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to
your liking. Stir in the sun dried tomatoes. Cover with grated parmesan and
then shredded mozzarella. No need to stir. Continue to cook for 2-3 more
minutes or until cheese is fully melted. You can also broil the entire skillet
for about 4 minutes to make the cheese extra melty! Top with chopped parsley
and serve! Enjoy, JW<o:p></o:p></b></div>
Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0tag:blogger.com,1999:blog-5144240029270246412.post-48892124299020187232018-01-28T12:38:00.004-08:002018-01-29T15:27:10.513-08:00BACON RUM BUTTER TARTS<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">When was the last time you went
to Clematis Street or Las Olas Boulevard with your friends for a night out
dining on fine Canadian Cuisine? Okay, I know that Canadian Bacon doesn’t
actually come from Canada. But, other than poutine (French fries with cheese
curds and lamb gravy), what is Canada known for, food wise?<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">“Peter” is a Canadian who owns a
90 foot yacht that I captain, on call. Yesterday, he sent me a couple of links
about a summer time treat that folks in Ontario go absolutely bonkers over-
Butter Tarts! Sensing a hint, I delved into the story. <o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">”Butter Tart Trail” is a 30km
stretch of rural Highway 6, with 18 different bakeries, markets and stores. Kenilworth,
a town of 11,500 people in the middle of “the trail,” sells thousands of tarts
a week. Business is so good that there is a rural battle going on over butter
tarts. When the town of Wellington North heard about Kawartha Lakes, a 3 hour
drive to the east, had begun their own butter tart tour, cease-and-desist
letters were sent and lawsuits contemplated. One can imagine The Great Canadian
Butter Tart Wars coming to blows over this delicious confection. <o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">The only request from Peter was,
“not nuts or raisins.” He didn’t say anything about the rum and bacon, but then
I didn’t tell him. The report back from Peter, “They were perfect!” </span></b></div>
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<a href="https://2.bp.blogspot.com/-WLaxuA701yY/Wm4y-wGFjNI/AAAAAAAABUg/QWmCL808mJ4tGGvinwd_UD54haqOgU9KwCLcBGAs/s1600/Butter%2BTart%2B1%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://2.bp.blogspot.com/-WLaxuA701yY/Wm4y-wGFjNI/AAAAAAAABUg/QWmCL808mJ4tGGvinwd_UD54haqOgU9KwCLcBGAs/s320/Butter%2BTart%2B1%255B1%255D.jpg" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">INGREDIENTS:<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 box readymade pie pastry (2
crusts)<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">5 slices bacon, cooked until
crispy and chopped<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 stick soft butter<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 c. lightly packed brown sugar<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 c. corn syrup<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">½ tsp. salt<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">2 tbsp. vanilla<o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">1 tbsp. dark rum</span></b><br />
<strong><span style="font-family: "calibri";"></span></strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-mJBKvrd1RbY/Wm4zpEjB2zI/AAAAAAAABUo/8Uxj5oOg5lIlkZf1HFtx_5Y_CSuphoqegCLcBGAs/s1600/Butter%2BTart%2B2%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://2.bp.blogspot.com/-mJBKvrd1RbY/Wm4zpEjB2zI/AAAAAAAABUo/8Uxj5oOg5lIlkZf1HFtx_5Y_CSuphoqegCLcBGAs/s320/Butter%2BTart%2B2%255B1%255D.jpg" width="320" /></a></div>
<br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">PREPARATIONS:</span></b><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">Preheat oven to 375ºF. Cover a
cutting board with parchment or wax paper. Roll out the pie dough and cut with
a 3 ½” round cookie cutter to make the pastry shells. Save the leftover dough
for repairs or roll it out again to make more shells. Coat your 9 count 3” mini-muffin
pans (x 4 for this recipe) with non-stick spray. Carefully line muffin tins
with the pastry. Place pans on middle rack of oven and bake until the shells
start to brown and remove from oven.</span></b></div>
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</div>
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<br /></div>
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<a href="https://4.bp.blogspot.com/-odRyudUJiNk/Wm40QeFqdRI/AAAAAAAABUw/vTNbSt3mUagBK8OfssB_oDZku8SqFMkzwCEwYBhgL/s1600/Butter%2BTart%2B3%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-odRyudUJiNk/Wm40QeFqdRI/AAAAAAAABUw/vTNbSt3mUagBK8OfssB_oDZku8SqFMkzwCEwYBhgL/s320/Butter%2BTart%2B3%255B1%255D.jpg" width="240" /></a></div>
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</div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">In bowl, cream the butter and
brown sugar. Stir in corn syrup, rum, salt and vanilla. Combine until it is just
blended. <span style="mso-spacerun: yes;"> </span>Arrange cooked bacon in bottom
of the shells. Add mixture into tart shells filling each to about 2/3 full
(kitchen hack – use an empty plastic catsup bottle for filling shells). Bake
for about 10 minutes. Do not allow filling to bubble over. Let cool before
removing tarts. Yield: 36 tarts. Enjoy JW <o:p></o:p></span></b>Capt. John Wamplerhttp://www.blogger.com/profile/04375080630101380032noreply@blogger.com0