More AMARYLLIS Recipes

Great time on AMARYLLIS with Vic, Claudia, Shanna and Terry. Here are the recipe's you requested:

Key Lime Pie
Prepare a graham cracker crust and put in oven at 350 for about 15-20 minutes while you whisk up the filling:
1 can sweetened condensed milk
3 egg yolks
1/2 cup bottled key lime juice (Nellie and Joes if you can get it)
1/4 cup heavy cream
Pour filling into shell and bake 20 minutes or until set. Serve with whipped cream.

Mahi Fritters
Cut a mahi fillet into small pieces (I find it's easiest if slightly frozen). Add chopped onion and chopped green bell pepper. Add one egg and some Old Bay Seafood Seasoning, S&P. Add a splash of milk and enough Bisquick to make it pasty (1/4 - 1/2 cup) Heat oil in skillet and add spoonful of mixture - fry on both sides. I serve this with Thai sweet chili sauce but you could use any dipping sauce.

Stuffed French Toast
Mix 3-4 oz. cream cheese with 3-4 oz. grated mozzarella. Stir in your favorite jam - mine is fig jam. Spread on bread, add another slice to make a sandwich. Dip the whole thing into an egg and milk mixture and cook like french toast. I usually spread a little cinnamon on the uncooked side before I flip it. Serve with maple syrup.

Orzo Salad (courtesy of Captain Max of the day sail boat LOU)
Dressing:
3 T lemon juice
1 T white wine vinegar
1 T Dijon mustard
1/2 tsp cumin
1/2 tsp oregano
1 T minced garlic
1/2 cup olive oil

Cook Orzo pasta (or rizo). Add chopped green and red bell pepper, kalamata olive, Red onion, and crumbled Feta cheese.

Who Likes Chocolate?

This is my new 'go to' dessert recipe. It's so simple and SOOOOOO GOOD! I call it a Chocolate Silk Pie for lack of a better name.

1 Chocolate Pie Shell (I like Oreo)
12 oz (2 cups) chocolate chips
3/4 c. cream
1/2 c. milk
1 egg plus 1 egg yolk

Heat milk and cream in a saucepan till it boils. Turn off heat and add chocolate. Let it sit 5 minutes to melt. Stir egg plus egg yolk together and add to chocolate/cream. Stir and pour into pie shell. Bake at 350 until set (about 35 minutes). Cool and serve with whipped cream.

HOW SIMPLE IS THAT!

Some Old Recipes and Some New

We just finished a delightful week on AMARYLLIS with two couples - ages 77 - 83 years young! We had a blast thanks to their keen interest in everything, great sense of humor, and excellent card playing skills! They requested a few AMARYLLIS recipes - one that I've been making for over 30 years and one that has become a new favorite. I'll do the 'old' one first.

I began sailing in New York Harbor in the mid1970's on a classic wood yawl, PETREL, and became a member of an exclusive club: Idiot Dreamers Who Love Wood Boats. During this time I had the opportunity to sail on the Harvey Gamage, a 115 ft. Schooner. I was on board when we were hit by lightning off Staten Island. I remember a flash of light in the main saloon and a trail of smoke coming off the top of the mast. Everything seemed fine but later it was discovered that most of the electronics were destroyed and the polarity was reversed on the electrical system! But even more memorable that the lightening hit was the wonderful food, cooked on a large cast iron diesel stove. I especially loved the lime squares and have been making them for guests every since! The only reason I hesitate to give the recipe is that you might think I am trying to kill you when I serve them! Read the ingredients and you'll see why.

(S)LIME SQUARES - for a 13X9 pan (I halve the recipe and bake in a 9X9)

3 sticks butter
3 cups flour
1 cup 10X Sugar (Confectioner's sugar)

Mix and press into 13 X 9 pan. Bake 20 minutes at 350-375 (boat stoves aren't that accurate)

While shortbread base is baking, whisk the following:

6 eggs
3 cups sugar
2/3 cups fresh squeezed lime juice
6 TBSP flour.

Pour over baked shortbread and return to oven for an additional 20 minutes.

You could make this with lemon instead of lime. You could also substitute part of the flour in the crust for almonds that have been pulverized in the blender.

Best served with Lipidor!

My new favorite shrimp recipe!

I love shrimp - even more than lobster - and this is quick and easy and makes a great lunch or dinner. Serve with rice or pasta. Kalamata olives are good in this too!

Baked Shrimp and Feta

Saute a whole chopped onion (or, better yet, shallots). Add about 3 cloves chopped garlic. Add a can of diced tomato, oregano, and some salt and pepper. Add about 1/4 cup white wine (whatever is in the pantry - or clam juice or dry vermouth or lemon juice). Place in baking dish. Add raw shrimp (I use a 2 lb bag of peeled shrimp). Sprinkle with crumbled feta. Bake in 450 degree oven for about 12-15 minutes until shrimp is pink and feta is starting to brown.

I don't think you can go wrong with any dish that includes shrimp, garlic, and feta!

Enjoy - and send me your family favorites!

Food Preferences or Everything Tastes Better with Bacon, Balsamic Vinegar, and/or Parmesan Cheese

For every charter on Amaryllis a food preference sheet is sent out in advance of the charter. This is very important for several reasons. First, we need to have everything on board for the entire week before we leave the dock as we will be visiting beaches, not supermarkets, for the rest of the week. We can find rum everywhere we go but not a loaf of bread or a bit of butter! And we want to be sure to have your favorite foods and libations on board. Most importantly, I need to know about food allergies. And, of course, you can tell me what foods you don't like.

But here's where I have a problem with the food preference sheet. We serve 'family style' on the boat. If one person does not like shrimp does that mean that shrimp has to be off the menu entirely or is that person willing to eat around it? If someone doesn't like Indian food, is that because they had a mediocre curry one time and never ventured further? Perhaps there should be a box on the preference sheet about 'willing to try new food experiences'.

Case in point: I was cooking for my 18 year old son and his friend. The vegetable I had on board was cauliflower which most people (especially kids) dislike. I sliced it thin and tossed it with olive oil, roasted on a cookie sheet for about 20 minutes so it was nicely browned, tossed it a second time with balsamic vinegar and fresh grated parmesan and roasted it an additional 10-15 minutes. The end result was delicious and as addictive as potato chips! Both boys were shocked to find that they loved cauliflower. I have had similar conversions with just about any vegetable roasted carmelized, or grilled. And David Letterman's Mom included on her ultimate 'top ten' list: 'everything tastes better with bacon'.

So when you fill out your preference form, what I really want to know is this. What can I do in the galley to make this your best vacation experience? Would you like to experience some new dishes or would you be happier with all your favorites from home? Perhaps a little of both? I love it when guests share a favorite recipe with me and go home with one of mine!

Things to Bring on a Sailing Charter

You'll be surprised how little you'll need for a week on a sail boat in the Caribbean. We live in swim suits, t-shirts and shorts. They are appropriate for all occasions! But here is a list of a few things you might want to bring and a few items you can leave at home. If you have any questions about what to bring, call or email us.

Ten Things to Bring on a Charter
1. Sun screen - but not spray. The wind will blow it everywhere except on you! Also, it stains everything it touches!
2. A hat that won't blow off and will shade your face.
3. A bathing suit cover that you can wear if you feel like you are getting too much sun.
4. A long sleeve 'rash guard' like surfers wear. They look cool AND you won't get sunburned while snorkeling. It provides a bit of warmth so you'll be able to stay in the water longer and you won't have to put sunscreen on your back or arms until after you come out of the water. How great is that!
5. Soft luggage. Once you are on board you will unpack and we will stow your bags until the end of the trip.
6. MUSIC! We have an iPod port and CD player so bring it on - we want to hear it!
7. If you are addicted to email and have a blackberry or iPhone, bring it. You will always be able to get a cell phone signal though steep roaming charges may apply in the BVI. Ashore you can get free wireless from many beach bars.
8. Camera. You might want to consider a disposable underwater camera for your snorkeling adventures.
9. Sandals suitable for walking or hiking on shore.
10. Hmmmmm - can't think of anything else! Just bathing suit, T-shirt and shorts and we're ready to go!

What you do NOT need to bring on charter:
1. Hot combs, hot curlers, hair dryers or any electric appliance for styling your hair. First, boats work on a 12v system so we only have 110 power when we run our generator. Second, the only hair style that works on a sail boat is the classic (and classy) 'wind-blown look'. Don't worry - your hair will look great! The salt in the air gives it extra body and no static fly-away. The genius who invented the pony-tail was probably a sailor (remember how sexy Russel Crow looked in Master and Commander!).
2. Cosmetics. You are basically living outdoors and will have a lovely sun-kissed glow.
3. Skin products that contain peroxide (like ProAcive). We learned the hard way that they leave bleach spots on our sheets, towels, face cloths, bed spreads. pillows and shams :(
4. Dramamine. We will always be in site of land and our sailing is usually only about 1 1/2 hours from island to island. If you do think you will need it, we have it on board.
5. Swim fins. They take up a lot of space in your luggage so you might as well use ours. BUT, if you have a snorkel mask that fits you well, bring it!

That's it! Keep it simple and we'll take care of the rest!

Thank you Sig

It's amazing how many people watch or have seen "The World's Deadliest Catch" about fishing for king crab in the Bering Sea. We've actually had charter guests ask Bruce if he 'knows Sig' (a popular boat captain on the show). I want to know - does Sig know Bruce! (just kidding!) Bruce began his career in Alaska when he was still in high school and fished for king crab in the late 1970's when crab was abundant and young men could make a lot of money in a short season (or die trying). He was the engineer on the 120 ft. Viking Queen. But instead of spending his percent of the catch on fast cars and fast women he bought a traditional wood schooner and sailed to the Caribbean in 1979.

What's funny to me is that Bruce was reluctant to let people in the charter industry know he had started out as a commercial fisherman in Alaska. He was afraid they would think of it as somehow too 'rough' for a charter boat captain. But now, thanks to this TV show, it gives Bruce credibility as someone who can handle himself and his boat in any situation. Our guests want to sail with the guy who survived the Bering Sea! Thanks Sig!

Chocolate Mousse Recipe for Graham

This is really for Dawn, Graham's wife, as she will probably be the one making the mousse! Here's the blender version:

Chop one cup chocolate chips in blender. Add about 2-4 TBSP boiling water and blend to melt chocolate. Add, one at a time, 3 egg yolks. Add about 1/4 cup Bailey's (or your favorite liqueur - Grand Marnier, Amaretto, Kahlua, you get the idea!). In separate bowl, beat the egg whites until stiff. Combine chocolate with egg whites and divide into 4 small serving bowls. Chill and serve with whipped cream.