EGGS BENEDICT WITH ALSASIAN CHRISTMAS SAUSAGE

Back in the early 2000’s, I delivered a Viking 72 from San Diego to the Panama Canal with the owner, his fiancée and several guests and crew. On Christmas Day we pulled into one of my favorite stops along the Mexican Riviera, Barra de Navidad. Rather fitting because Navidad in Spanish translates to Christmas. As a special treat, I made the yacht my famous Heuvos Benedictos otherwise known as Eggs Benedict. As a little twist from to ordinary, instead of Canadian bacon (back bacon from our Cannuk friends) I make a delicious Alsatian Christmas Sausage as a substitute.



Ingredients for Alsatian Christmas Sausage
5 pound Boston butt
2 ½ tbsp coarse salt
¼ tsp ground ginger
1 ½ tbsp sugar
½ tsp ground cinnamon
½ tsp ground cloves
1 ¼ tsp course black pepper
¼ tsp ground nutmeg

Preparation

Grind up the Boston butt and mix in the above ingredients in no particular order. If you don’t have a meat grinder, store bought bulk sausage will work as long as it is no seasoned. Form sausage patties to conform to the size of the English muffins. Makes about 20 patties. Trust me, you’ll enjoy the extra patties!

Ingredients for Hollandaise Sauce

4 egg yolks
Freshly squeezed juice of 2 lemons
1/2 cup unsalted clarified butter (1 stick)
Salt and pepper, to taste

Ingredients for Eggs Benedict

8 sausage patties
8 Slices of Brioche or 4 English muffins, split
2 teaspoons white wine vinegar
8 eggs
16 asparagus spears, grilled and seasoned to taste
Salt and pepper, to taste
Hollandaise sauce, recipe above

Preparation

Whisk the egg yolks and lemon juice over a double boiler until eggs are slightly thickened, about 130°. Slowly drizzle in the melted butter.  Season with salt and pepper.
Brown the sausage in a skillet and set aside. While skillet is hot, butter English muffins on one side and grill in pan.
Bring water to a boil, adding white wine vinegar and reduce heat to medium. Place eggs into ramekins and add to the water.  Cook until egg white is set; 4 minutes for soft yokes and 7 minutes for medium. Remove with a slotted spoon.

Stack English muffins with grilled sausage and poached egg.  Top with Hollandaise sauce. Garnish top of Hollandaise with chives and a sprinkling of paprika and plate grilled asparagus and sharp cheddar cheese. Serves 4. Merry Christmas. JW

 

 

I have just completed delivery of this Sea Ray 60 from

Mamaroneck, New York to West Palm Beach Florida.

I have achieved a benchmark 200 New York to Florida

deliveries in my 30 year yachting career.



Greg, the owner, and I first met two years ago when he

purchased the Sea Ray and we delivered it together from

Jacksonville to Mamaroneck. Loves his 60 but he has

determined that he needs a 4 cabin motor yacht. It will be

a pleasure to assist him on the next acquisition.



An iconic photo, this is the Brooklyn Bridge and lower

Manhattan with the Freedom Tower (right).



After 30 years of transiting thru New York Harbor, I am

always moved by the view of Lady Liberty.



M/Y Attessa IV anchored in the front row.


 

A mid-morning fuel stop. Greg enjoying the fall coolness.



The official welcome committee at Coinjock, "Gaddie" is

a playful pup ready for duck season.



Listening for the top of the tank, Coinjock had the cheapest

fuel along the entire route @ $3.09 per gallon, taxes included.


Owner of Coinjock Marina, Louis Davis and I have been

acquainted for longer than we can remember. One of my

favorite stops on the Florida to New York run, Coinjock

Marina Restaurant has the best prime rib on the east coast.



Greg noticed that, while running down the Albermarle Sound,

something was "following us." Apparently, we hooked a crab

pot buoy on the rudder and this is all that was left after a

23 knot tow.


 

Harbour Town Yacht Basin on Hilton Head Island.


 

Greg and I at the completion of our 7 day journey together.

Another satisfied yacht owner. Thanks Greg.

 

SPRINGTIME YACHT RECIPE

Citrus Chicken Salad

The late pianist and composer Arthur Rubenstein once said, “The seasons are what a symphony should be: four perfect movements in harmony with each other.”

I love springtime. Clear blue skies, greening of the grass and bare twigs sprouting leaves. It is also a time for reawaking of our senses. And it is in the spirit of spring that I have prepared a salad that is no less tantalizing to the palate.

THE INGREDIENTS:

3 boneless, skinless chicken breasts

3 ruby red grapefruit

1 10 oz. bag of mixed salad greens

½ tsp. minced garlic

½ cup (10 oz.) lemon curd (found in the jam section of the supermarket)

1 tsp. black sesame seeds (found in the sushi section of the supermarket)

1 tbsp. canola oil

4 slices bread

½ cup mozzarella cheese

¼ cup parmesan cheese

THE PREPARATION:

Thoroughly wash the salad mix and drain.  Cut and juice two of the three grapefruit. In a large bowl, whisk the juice, lemon curd, garlic and sesame seeds together until smooth. Place in refrigerator. Heat a large sauté pan to medium-high heat. Season the chicken with salt and pepper. Add oil to pan and then add chicken; cooking 3-4 minutes or until browned. Reduce heat to medium and add 2 tbsp. water and cover cooking for an additional 4-5 minute or until internal temperature of chicken is 165°F. While the chicken is cooking, lightly toast four pieces of bread. In a baking pan, place toast and cover with the two cheeses. Bake on the top rack until cheese is melted. Once cooled slice toast into strips. With remaining grapefruit, peel and carefully remove membrane from the fruit sections. Slice chicken and arrange with grapefruit over the salad mix. Drizzle with the grapefruit-lemon curd dressing. Garnish with cheese crisps. And enjoy. JW

Yacht Recipe of the Month

One thing that many people don't know about me is that, for the past couple years,  I have been writing a monthly cooking column about cuisine I have enjoyed in my world travels. This month's recipe comes from the old world; easy to make and tastes like a million bucks. John

AVGOLEMONO

Greek Chicken Soup with Egg-Lemon Sauce

4 cups homemade chicken stock or low-sodium broth
Salt and freshly ground pepper
2 cups cooked white rice, warmed
2 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 rotisserie chicken, meat pulled from the bones and coarsely shredded (1 pound)
1/4 cup chopped fresh dill

In a large saucepan, season the stock with salt and pepper and bring to a simmer. Transfer 1 cup of the hot stock to a blender. Add 1/2 cup of the rice, the egg yolks and the lemon juice and puree until smooth. Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes. Stir in the dill, garnish and serve. Enjoy!! JW