The Silly Side of French Toast

Sometimes working outside the box brings great rewards. Take for instance, using a breakfast cereal as an ingredient for French toast?  This recipe is yacht owner tested and approved.

“It’s got corn for crunch, oats for punch and stays crispy even in milk.” According to a humorous 2013 Wall Street Journal article, the mascot of Cap’n Crunch cereal, whose full name is Horatio Magellan Crunch, captains a ship called the Guppy, and was born "on Crunch Island in the Sea of Milk – a magical place with talking trees, crazy creatures and a whole mountain (Mt. Crunchmore) made out of Cap’n Crunch cereal."

INGREDIENTS:

2 c. Cap’n Crunch cereal, crushed

5 eggs, scrambled

¼ c. milk

Sliced bread

2 tbsp. canola oil

PREPARATION:

In a gallon zip lock bag, coarsely crush cereal then place in a shallow bowl. Beat eggs with milk and place in a bowl. Soak both side of the bread in the egg/milk mixture then dredge slices in the cereal. Cook slices in heated, oiled skillet until golden brown on boat sides. Serve with butter and syrup or honey. Absolutely delicious!! Enjoy, JW

Kalua Pulled Pork Sliders

Early in my maritime career, I served as an engineer in the U.S. Coast Guard. One of my duty stations was aboard a 378’ Coast Guard cutter based in Honolulu, Hawaii. We would spend 3 months patrolling the fishing grounds in Alaska from Ketchikan to Kodiak along the Aleutian chain and north in the Bering Sea as far north as St. Lawrence Island. It was a shock to leave to warm clear waters of Hawaii to the frigid north.

Being homeported in Hawaii certainly had its’ advantages. Besides the beaches, excellent diving and surfing, I always enjoyed the Hawaiian culture; the music and oh the food!! I made it a point to attend as many a hukilau or luau as I could. This month I am slow roasting pork tenderloin with island flair.  Interesting factoid: There are only 12 letters in the Hawaiian alphabet.

INGREDIENTS:

1 (1 ¼ oz.) dry packet teriyaki marinade

1 tbsp. paprika

1 tsp. fresh ground pepper

3 1/2 lbs. pork shoulder

1⁄2 c. chicken broth

1⁄2 c. brown sugar

1⁄4 c. soy sauce

1 c. chili sauce

1 (6 oz.) can pineapple juice

1 medium onion, chopped

2 carrots, chopped

1 package Kings Hawaiian rolls

PREPARATION:

First, we are making a dry rub for the tenderloin. In small bowl, combine teriyaki mix, paprika and pepper. Coat the pork the with rub mixture, patting until all rub is used. Set aside.

In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set this aside. Put the chopped onions and carrots in the bottom of a 5-quart slow cooker.

Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork.

Reserve the remainder for the Hawaiian sauce. Cover and cook on low for 7 to 8 hours. When done, the meat will fall apart easily. Discard the liquid in the slow cooker.

Hawaiian Sauce

2 tbsp. oil

1 tbsp. ginger, chopped

2 tsp. garlic, chopped

In a medium skillet, bring the oil to a medium heat. Add the garlic and ginger and sauté until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.  

Presentation:

Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork, with grilled pineapple garnish on rolls drizzled with the Hawaiian sauce or on the side for dipping. Enjoy, JW

Baked Lemon Squares

I cannot remember the last time I had the holidays off. November and December typically finds me happily in the warm Bahamas or Caribbean, instead of dreary Seattle, catering to the needs and whims of the owner and their guests. However, just because you’re tied to the dock in Samana or hanging on the hook in Marigot Bay doesn’t mean you can’t bring the flavors on home along with you. The crumbly nectareously sweet-tart goodness of these little beauties goes well with any holiday presentation.

INGREDIENTS:

4 c. all-purpose flour

2 c. butter, softened (4 sticks)

1 c. powdered sugar

4 c. granulated sugar

4 lemons, zested then juiced

1 tbsp. baking powder

1 tbsp. salt

8 large eggs

PREPARATION:

Pre-heat oven to 350° Mix flour, butter and powdered sugar until well blended. Line a 18” x 12” baking pan. Press dough evenly building up a ½ inch ridge around the edge. Bake crust for 20 minutes or until slightly browned.

Beat in an electric mixer at high speed granulated sugar, lemon zest/juice, baking powder, salt and eggs for 3-4 minutes until fluffy. Pour over hot crust. Return to oven and bake for 25 minutes. Remove from oven and allow it to cool before dusting with powdered sugar. Cut into 2” squares and arrange for presentation. Enjoy, JW