Behind the Mast: September 2011


Feast at Philly's place.

Next month marks 1 year from the the day I stepped onto Slow Dance as the on board chef, and what a year it has been. The blog has taken you with us on the adventure of a lifetime. The pictures and stories of our travels have enlightened and amused, however, I have fallen short on posting all the wonderful recipes of the delightful meals we enjoyed. So, this post will be entirely composed of recipes, food photos and all the wonderful folks who joined us at the dinner table.It will take two posts to capture it all.

Grilled Veggies

Grilled Vegetables are easy and a hit at any gathering. Make extra, as they make fabulous left overs utilized in an omelet or added to a salad.

GRILLED VEGGIES (Serves 8 with some leftover)

Zucchini             5-6 each (cut trattori; at an angle)
Asparagus    1-2 bunches (cut off woody ends)
Green peppers    3 each (1/2" uneven pieces)
Red Peppers                                         3 each (1/2' uneven pieces)
Yellow Squash    5-6 each (cut trattori;at an angle)
Red Onion                                           3 each (cut in 1/2' chunks)
Portbello Mushrooms                            4-5 each (leave whole)
Cherry Tomatoes                                  10-12 each (leave whole)
Balsamic Vinegar                                  1/4 to 1/3 Cup
Olive Oil                                               1/2 Cup
Fresh Garlic    6-8 cloves

Place all the veggies in a large mixing bowel, pour the olive oil and balsamic vinegar over the veggies. Crush the garlic and add to the veggies. Toss all the veggies until coated with the oil, vinegar and garlic. Depending on the volume you may need to add more oil, vinegar and garlic if the veggies are not thoroughly coated. Sprinkle with tablespoon black pepper and 1/2 tablespoon salt. Toss well and let marinate for at least 1 hour. You can make the veggies a day ahead and place in zip-lock bags; then refrigerate until ready to grill. You can grill the veggies on the BBQ, stove top grill, or in a frying pan. For best results I like to use a special grilling pan made for the BBQ. This way the veggies do not fall thorough the grate. Grill them on high heat tuning frequently until well marked. Veggies should be crunchy, not mushy.

Greek feast: Spinach Triangles and flour-less chocolate cake.

SPINACH TRIANGLES

These take a bit of skill to roll-up; you can also layer the filo dough and filling like a lasagna.
Baby Spinach; 2 bags (frozen works as well, just insure you thaw and drain the water out before sauteing)
Olive Oil: 2 Tablespoons
Fresh Garlic: 4 cloves
Butter: 2 Tablespoons
Fresh Mint: 1/4 cup (minced)
Feta Cheese: 2 cups (crumbled)
Filo Dough: (thawed in fridge overnight)
Butter: 1/2 cup (melted)

The trick to Filo Dough is to keep it covered with a slightly damp cloth while you work the single sheets of dough, otherwise it dries out and the sheets tear when you try and separate them. Saute' the spinach in oil and butter. Once the spinach wilts, add crushed garlic cloves. Saute for 3 minutes on medium heat and then add the mint. Saute another 2 minutes. Salt and pepper to taste. Place the cooked spinach in a large mixing bowl and let cool for 1/2 hour. Fold in the crumbled Feta Cheese. Take one sheet of Filo and place on a smooth surface. Brush with melted butter, cut into 4 equal strips, add 1 teaspoon of the spinach filling at bottom of the strip. Fold up the bottom end 2" covering the filling, take the left side and fold to the right side forming a triangle. Take the bottom right tip and fold left continuing to form a triangle. Repeat until the strip is finished and you have a completed triangle with the filling inside. Place on wax paper lined cookie sheet and brush with melted butter. Once the sheet is filled, cover the completed triangles with wax paper and make a second layer. You can freeze the triangles and bake off the next day, or freeze for 1 hour and then bake in pre-heated 375 degree oven until golden brown, 10-15 minutes. You may also grease with butter, a baking dish (Glass is best) and place the whole sheet of filo on the bottom, brush with melted butter and spread filling lightly over the sheet, then repeat the layers, like lasagna, brushing each layer with butter, ending with filo on top. brush with butter and bake as mentioned.
After baking, cut into 2" squares and serve warm.

FLOUR-LESS CHOCOLATE CAKE

It's all about the chocolate when making this awesome dessert. Use semi sweet Ghirardelli chocolate for optimum results. Have all ingredients at room temperature.
Semi Sweet chocolate chips: 16 ounces, unsalted butter: 10 Tablespoons, 5 large eggs (separate yolks and retain whites in separate bowl); cream of tartar, 1/4 teaspoon, sugar Grease a 9" round cake pan and line with wax paper. Pre-heat oven to 325 degrees.

In a large saucepan, bring water to almost boiling. Place a metal mixing bowl in the water to form a double boiler. Place Chocolate and butter in mixing bowl and stir with wire whip until melted and smooth. Remove bowl from water and stir in egg yolks. Whip eggs whites until they begin to form stiff peaks, add 1 teaspoon of sugar and continue whipping until stiff peaks are formed. Fold 1/4 of the egg whites to the chocolate mixture. Fold in remaining whites. Pour mixture into the prepared 9" cake pan and place pan in another larger pan that is 2" deep. Pour boiling water into the pan up to the 1/2 way mark on the cake pan. Place in oven and bake 30-45 minutes until a knife inserted in the middle if the cake comes out clean. Remove the cake pan from the water and let cool to room temperature, then cover with wax paper and place in the refrigerator overnight. Take the cake out of the fridge 1 hour before serving. After 1 hour the cake should be nearly room temperature. Place a plate over the top of the cake and turn upside down. If necessary, run a knife around the edge to release cake from the pan. Peal off the wax paper and sift with powdered sugar. Serve with fresh raspberries on top.

Homemade Pizza

As one becomes an avid pizza maker you develop your own crust, I like to use 1/2 whole wheat flour to make a more healthy, yet traditional crust:
Combine in a large mixing bowl and let stand for 5 minutes, until the yeast is dissolved:
1 package dry active yeast (2 1/4 teaspoons)
1 1/3 cups warm water (105-115 degrees F)
Add:
3 1/2 to 3 3/4 cups unbleached all purpose flour (1 cup whole wheat pastry and the remainder white)
2 tablespoons Olive oil
1 tablespoon sea salt
1 tablespoon sugar (optional, but it does help activate the yeast)
Mix by hand until all the ingredients are well blended, about 1 minute. Knead the dough for 10 minutes on a floured bread board, until the dough is smooth and elastic. Transfer the dough to a bowl that has been lightly coated with olive oil and turn the dough once to coat with the oil. Cover the bowl with plastic wrap and let rise in a warm place (75-80 degrees F) until double in size, 1-1 1/2 hours.
Preheat the oven to 425 degrees. grease and dust 2 pizza pans with cornmeal. If you have a pizza stone, place in oven to heat for 45 minutes. Punch the dough down and divide into 2. Roll each half into a ball and let it rest, loosely covered with plastic for 10-15 minutes while you prepare the toppings.
You can use your favorite toppings. I opted for veggie, consisting of green and red peppers, mushrooms, garlic, fresh tomatoes, red onions, and green and black olives.(do not cook the veggies as this will make the crust soggy) The pizza sauce was tricky. You can buy a great sauce at Trader Joe's or use a jar sauce, I had to make my own using a can of stewed tomatoes, garlic, olive oil, basil, oregano, and some tomato paste blended in the food processor.
Flatten each dough on a lightly floured surface,using rolling pin, roll out into a 12' round. If your adventurous you can use your knuckles making a fist and stretching the dough at the edge (flying the dough like the Italian guy's). Place each dough on the prepared baking sheet and lift the edge pinching it so the sauce doesn't leak out onto the pan. Use your fingertips to push dents into the surface dough to prevent bubbling. Brush with olive oil as this will make the crust crispy and prevent the sauce from making the bottom soggy. let rest for 10 minutes and then sauce and add toppings.

Roasted Corn, Black Bean, and Jalapeno Salad

This Southwestern salad is awesome and gets tastier the next day!
First prepare the dressing which also doubles as marinade.
Lime Juice (use fresh limes) 1/3 cup, cilantro 1/3 cup chopped fine, jalapenos 2-3 chopped fine, olive oil 2/3 cup, chili powder 2 Tablespoons, ground cumin 2 Tablespoons, garlic powder 1 Tablespoon, salt to taste. Combine all ingredients except oil, slowly whip in the oil to form the dressing. You may need to add more spices if needed. The dressing will be thick and spicy. Brush 4 ears of corn with marinade and grill on BBQ until roasted. Brush with marinade when grilling. Remove corn, cool and cut off the cob. Prepare salad: (all veggies are cut 1/4" dice) 2 cucumbers cut 1/4" dice, 1 large red onion 1/4" diced, cherry tomatoes cut in fourths (you can use regular tomatoes diced), 1 can black beans rinsed and drained) cilantro 1/4 cup chopped, jalapenos 2 large chopped. romaine or iceberg lettuce chopped. Add roasted corn and toss salad with dressing. The salad is best if refrigerated for at least 1 hour before serving. This allows all the flavors to blend well. Top with blue corn chips before serving. You can also marinade raw shrimp in the marinade and grill on the BBQ, basting with the marinade until grilled. Marinate the shrimp for 2 hours prior to grilling. Add the grilled shrimp to the top of the salad. Very delicious!

Fresh Ahi


Mango, Kiwi, and Blueberries

Fresh Ahi, better known as Yellow-tail, is my personal favorite. We caught several large ones crossing the Pacific and made Sushi and Sushi-mi complete with Wasabi.In American Samoa, the fisherman generously supplied us with lot's of free Ahi, which I seared rare for several dock parties put on by Slow Dance.
Cut the Ahi into 1/2" steaks. Rub with olive oil and Cajun spice blend. Top with crushed fresh garlic and add a dash of salt. Let marinade for 1/2 hour. In a very hot pan (cast iron works best) sear the Ahi for 1-2 minutes on each side, squeeze fresh lime over the fish and remove immediately so as to not overcook. Slice the Ahi which should be pink inside and place on a platter. Serve. Make sure you have some leftover as it makes for a terrific salad the next day for lunch.

Outdoor kitchen, Yelapa, Mexico

A little help from my friends

Fresh Tuna was transformed into a great Chviche. It French Polynesia they start with Tuna and fresh lime juice but add cucumber, tomatoes and coconut milk. Not sure how to spell it but pronounced, Poe-son-ques.

I have cooked in some interesting environments and the local foods have afforded some creative inspiration.

There has been so much great fresh fruit and veggies

Breadfruit Tree.Called Uru in the Atolls and Ono in Samoa.

The breadfruit is a very popular fruit that belongs to the class of fruits that arise from flowering species. The breadfruit plant which is scientifically known as Artocarpus altilis, is a prominent member of the mulberry family, which makes breadfruit a variant of mulberry. A widespread popularity is seen as a result of the nutrition and healthy calories that can be derived from the consumption of breadfruit. Nutrition that is derived from this fruit has been recognized by many civilizations and communities. In fact, the breadfruit is a culturally important fruit for many people across the world. Today, breadfruit is commercially planted in many regions all across the world. Prominent plantations are seen in regions around the Pacific ocean. It is also included in many prominent diet plans.

Breadfruit Nutrition Facts
The nutritional value of breadfruit is always stated to be very high. Following is a list of nutrients that are conventionally derived by the human body as a result of the consumption of breadfruit.

Proteins
Fiber
Water
Carbohydrates
Lipids
Calcium
Copper
Iron
Manganese
Magnesium
Phosphorus
Potassium
Selenium
Sodium
Zinc
Niacin
Riboflavin
Thiamin
Vitamin C
Vitamin E
Vitamin K
Vitamin B6

The amount and proportion of these nutrients often differs on the basis of size of the fruit and nature of tree

Breadfruit Latkes

Breadfruit is everywhere and it was fun experimenting with this amazing fruit. Most of the boaters make fries out of it, but once I put my hands on it, some great ideas surfaced. The islanders roast it in an open fire but the flavor is very bland. Here are a few of my successes. Aunt Bertha would be proud of my Jewish Latkes

2 large breadfruit
1 large onion
4 large cloves of garlic (minced)
salt
pepper
1/2 cup vegetable oil

Peal the breadfruit (very sticky, like pine sap, wear gloves)
Cut the breadfruit in half and take out the core, similar to eggplant)
Cube the breadfruit and steam until a knife goes through with ease (like a potato)
Mash the breadfruit for 1 minute with a masher or mixer. Grate the onion with large part of grater and add to the breadfruit. Add the minced garlic. Mix for a few seconds.

Add 2 eggs
1 cup yogurt
2 apples diced (optional)
Mix for 2 minutes until the breadfruit is slightly chunky. Over mixing will make it pasty.
Salt and pepper to taste. Let mixture cool.
Form patty's from large tablespoons of the mixture.
Drop latkes into small amount of hot oil (Use large cast iron pan if possible) Fry on each side until golden brown.
Remove to paper-towel to drain. If the oil is hot the latkes will cook quickly without absorbing the oil. Breadfruit are porous, like eggplant. Serve with applesauce and sour cream. Yummy.

My other favorite dish with Breadfruit was curry.

Breadfruit Curry

1 large breadfruit
1 large onion (sliced)
3 cloves garlic (minced)
1 cup carrots (sliced)
1 cup cauliflower (flowerettes)
1 cup broccoli (flowerettes)
1/2 cup peas
1 cup chicken stock or vegetable stock

1/4 cup Hot curry powder
4 Tablespoons vegetable oil

Remove skin from breadfruit. Cut in half and remove core. Cut in 1 inch cubes and steam until cooked. Cool and cut into 1/4 inch cubes.

Heat oil in skillet. Add breadfruit and saute' until browned.
Add onion and garlic and saute' 2 minutes, turning frequently.
Add carrots, cauliflower, and broccoli; saute' 3-4 minutes.
Add stock and reduce heat to simmer.
Add peas and curry powder to taste.
Salt and pepper if needed. Serve over rice with condiments of plain yogurt, raisins, cashew nuts, unsweetened coconut, and chutney.

One night in Nuka Hiva, we had a spontaneous cruiser's party and since we have the big boat everyone came aboard Slow Dance for a fun evening of music, spirits, and food. There were about 15-20 boaters and I had to think fast. I had some Wahoo in the freezer and about 4 breadfruit cooked and cooled. I quickly thawed the Wahoo and cut the breadfruit into small cubes. The Wahoo was rubbed with spices and grilled on the BBQ to perfection. The breadfruit, was sauteed' with garlic and onions until browned. I placed the Wahoo on a platter and surrounded it with the breadfruit for rave reviews!

Breadfruit Curry

Tofu is another one of those food items that most folks won't eat. Like breadfruit, it has little flavor unless you know how to make it appealing with the right sauce and spice. I have been perfecting my scrambled Tofu for years, which makes for healthy breakfast fare.

Scrambled Tofu

Use firm Tofu, well drained and patted dry on a paper towel.Cut into 1/4" cubes and saute the Tofu in hot vegetable oil until golden brown. Add green and red peppers, onions, and mushrooms. When all the ingredients are sauteed' add Worcestershire Sauce and Soy Sauce to taste. Top with Cheddar or Jack cheese which is optional but really adds a nice finishing touch.

Wahoo is abundant here in the pacific. In Hawaii they call it Ono, which means the best. This fish was made for grilling. Rub it with a Cajun spice or simple garlic and pepper. We caught an 80 pounder and put the steaks in the freezer.

Wahoo or Ono in Hawaiian, which means the best.

There are so many good recipes including mango muffins, banana cake, and coconut papaya muffins, that I will need to have another post of nothing but recipes to capture them all. Slow Dance is currently back in American Samoa where Ron and Sooz have rejoined us. We really missed them and are happy to be all together again. The rest of the crew awaited their return in Western Samoa, as the marina there is much nicer than the bay here. Not to mention the Tuna plant here is very noxious. We are off next week for Tonga and then on to Fiji. I can't wait to see what new foods there are to explore.