At Sea Or On The Hook, These Recipes Travel Well

9/1/2009

 

September 1, 2009
Espalmador Island, Spain
38 46N, 1 25 E


By Liz Tosoni

We’re lying on a sturdy mooring buoy provided free of charge thanks to the Spanish government here in Espalmador Island. It’s an eye popping place of sweeping sandy beaches, sand dunes, and rugged windswept shores, and surely must be the nudist capital of the world as there are bare boobs and bums on boats and beaches everywhere you look. Males and females alike, young and old, in their full glory aiming for that full-body tan.

Espalmador Island is attached to Formentera Island, the smallest and westernmost of the Balearic Islands of Spain.

From the beach, a short walk inland leads to a salt lake with thermal mud bath. Tom couldn’t resist getting dirty, nor could these young guys and gals.

We’re spending some time in this area doing the things we love to do. For me, one of them is cooking.  When we first began cruising, I was into my career, didn’t enjoy cooking at all, nor was I good at it. Okay, let’s be honest. I was a lousy cook. Making the transition from a kitchen with all the mod cons to a boat galley definitely took adjustment. I tended to rely on basic, traditional fare that hit the spot and fed the crew but wasn’t very inspiring. “That’s good Liz,” they’d say kindly. Looking back on those days, in Hoki Mai’s archives, I came across an article I wrote that was published in Pacific Yachting (a magazine out of Vancouver, Canada). The first paragraph read:
“Cruising aboard Hoki Mai is more delightful when crewmembers who join Tom and me en route contribute to our inventory of favorite dishes. We have been living aboard, exploring British Colombia, California, Mexico, and the South Pacific for over a year now, and pretty well everyone who has spent time with us has left us with a meal idea that we continue to use. Being refrigerator-less means that you have to be inventive. Despite this, the variety of meals that’s been cranked out of our galley by creative cooks is remarkable. Here are some of them.”

After examining the recipes I was pleasantly surprised to realize that they (or variations thereof) are still very much alive in Feel Free’s galley! I’d like to share some of them with you, along with a few other favorites, as they contain ingredients that store well and are easy to prepare.

Dianne’s Delicious Deli Delight
Use leftover noodles from last night’s spaghetti (leave them sitting in water overnight) for your cold luncheon salad. Drain them.
Add to the noodles ½ cup chopped celery, ½ cup mushrooms, ½ cup cubed cheese and/or cubed salami, and/or a can of cooked beans, ½ cup of cut up tomatoes, a few sliced olives. Then add spices and herbs such as sweet basil, thyme, tarragon, parsley, chives.
Adapt ingredients to your own taste and what’s in the galley. Top salad with your favorite dressing.
pasta
Pasta is amazingly versatile. You can add just about anything to it to come up with a delicious meal. This Italian variety is with pesto Genovese, including pine nuts, fresh basil, crushed garlic, and grated parmesan cheese.
Curried Lentils A La Hilary
1 cup lentils
1 onion, chopped
3 cloves garlic, chopped
2 carrots, chopped
2 celery stalks, chopped
2 tablespoons oil
1 can tomatoes
1 green pepper
1-4 tablespoons curry (according to taste)
1 teaspoon cumin
Cook lentils, drain, and set aside. In large frying pan, heat oil, add onions and garlic and sauté for a few minutes. Add curry and tomatoes. Add all other ingredients one by one (including lentils) and let simmer until done (about 20 minutes), stirring constantly. Serve with rice. Sliced fruit such as bananas, pears, apples, grapes and oranges (served on a platter) are an attractive and tasty complement to the meal. The lentil-rice combination provides a complete protein meal.   Serves four.

Pasta is amazingly versatile. You can add just about anything to it to come up with a delicious meal. This Italian variety is with pesto Genovese, including pine nuts, fresh basil, crushed garlic, and grated parmesan cheese.

Gustav’s Nockerln (Dumplings)
4 heaping tablespoons flour
2 eggs
Mix flour and eggs in a bowl and add some milk so it doesn’t stick to the bowl. Add spices: salt, pepper and garlic to taste. Take spoonfuls and drop them into boiling broth or soup until they rise to the top; then your dumpling soup is ready. If dropped in water, drain after they have risen to the top and serve with favorite sauce (in which case, double the quantities of ingredients). Serves four.
smilingfish
It’s always fun to try new foods in foreign ports. We gave these smiling Tunisian flathead fish a miss.
octopus, Mmmmm
Instead, we chose some plump octopus that were pretty tasty, barbequed by chef Tom and squirted with lemon juice. Niece Kelly sure liked them.

 
Dipping sauce:
1 tablespoon soy sauce
2 tablespoons rice vinegar
2 tablespoons water
2 tablespoons grated ginger
2 garlic cloves, minced
½ teaspoon sugar, or to taste
Coat the fish evenly on both sides with the mixture of peanut oil and soya sauce. Let the fish sit at room temperature for about 30 minutes. Combine ingredients of dipping sauce and set aside. Cut the vegetables, coat them evenly with the oil and grill them for 5 to 7 minutes on each side or until browned and tender.
Grill fish fillets for 3 to 4 minutes on one side. Brush with the marinade left in the marinade pan, turn and grill for 3 to 4 minutes on the second side (until fish is opaque throughout). Serve the fish with rice and the grilled vegetables, and individual bowls of dipping sauce.
Tuna
We love this tuna (or ono) recipe as it combines the full flavor of the fish with the assertive taste of the ginger-garlic dipping sauce.
Fruit and Vegetables Dianne
This recipe can be adapted to serve from one to 100. Here, it’s for four. Serve with rice.
3 stalks celery, chopped
1 large onion, chopped
2-3 tablespoons oil
1 cup dried apples
1-4 tablespoons curry, according to taste
2 tablespoons flour
1 cup chicken stock
1-3 teaspoons ground ginger
Lemon juice to taste
1 cup dried apricots
1 handful raisins
½- 1 cup sour cream or yogurt
2 bananas, sliced
Sauté celery and onion in oil, then lift out and set aside. Sauté apple, add curry powder and flour and stir for 3 minutes. Mix in stock and ginger and bring to a boil. Reduce heat and simmer for 10 minutes, stirring all the while.
Return celery and onion to pan. Add lemon juice, apricots, raisins, and simmer at least 15 minutes. Before serving, stir in some of the sour cream or yogurt. Pass the rest at the table, with the bananas.
pizza
Pizza is always a hit aboard Feel Free.

It’s always fun to try new foods in foreign ports. We gave these smiling Tunisian flathead fish a miss.

Instead, we chose some plump octopus that were pretty tasty, barbequed by chef Tom and squirted with lemon juice. Niece Kelly sure liked them.

Sackett Pancakes
2 cups whole-wheat flour
2/3 cup powdered milk
3 teaspoons baking powder
½ teaspoon salt
2 eggs
2 cups water
2 ½ teaspoons margarine
Mix ingredients well. Melt margarine in frying pan. Pour mixture onto pan in desired sizes. Fry until small bubbles are seen on tops, then flip and fry other sides. Serves four.

Sopaipillas from Russ of Arikaree
Combine: 1 ¾ cup flour, 2 teaspoons baking powder, 1 teaspoon salt
Cut in 2 tablespoons shortening and add enough water to form a stiff dough, about 2/3 cup. Turn out on a floured board and knead until smooth. Cover with towel and let stand 10 minutes. Roll dough very thinly and into a rectangle about 15 inches by 12 inches. Cut into 3-inch squares or triangles. Heat oil to approximately 385-400 degrees F. Drop a few squares at a time onto oil and cook, turning frequently, to evenly brown and puff. Drain on paper towel. Serve hot with honey, butter, or jam.
sopaipillas
Sopaipillas are easy to make and a great hot snack. The key is to roll the dough really thin so that they puff. These ones didn’t puff as much as they should.

 

 
Daydream Susan’s Indonesian Rice
For a vegetarian meal, the meat can be easily omitted from the recipe. (Today for lunch, I used lentils.)
1 onion, chopped                                                 
2 tablespoons oil
3 cloves garlic                                                    
2 tablespoons lemon juice
½ teaspoon ginger                                              
1 tablespoon soy sauce
½ teaspoon cardamom                                       
1 cup cubed, cooked meat
½ teaspoon turmeric                                          
3 tablespoons chopped green pepper
½ teaspoon crushed red pepper                       
3 tablespoons chopped celery
1 teaspoon salt                                                      
¼ cup coconut milk or sour cream
¼ teaspoon pepper                                              
1 cup rice (Susan used black rice)
Crush together onion, garlic, ginger, cardamom, turmeric, red pepper, salt, and pepper. Sauté in oil for 2 to 3 minutes. Add lemon juice, soya sauce and meat and cook for a few minutes longer. Add green pepper, celery, coconut milk, and rice. Stir fry until hot. Serves four.

Grilled Tuna or Ono (Mahi mahi)
with Ginger-Garlic Dipping Sauce

Tuna or ono fillets cut ¾ inch thick
2 tablespoons peanut oil
1 tablespoon soya sauce
1 large bok choy (or similar vegetable)
Several scallop squash (or similar vegetable)
1 tablespoon peanut oil, plus more for coatng Salt to taste

Cilantro sprigs for garnishing

We love this tuna (or ono) recipe as it combines the full flavor of the fish with the assertive taste of the ginger-garlic dipping sauce.

 

Craig’s Chicken Adobo
1 tablespoon sugar
3 cloves crushed garlic
2 bay leaves
1 cup soya sauce
1 cup vinegar
2 cups water
Cook ribs or chicken until meat falls off the bone. Mix above ingredients and pour over meat and rice. Put excess aside for later use as this amount is good for two or more meals.
CraigandGigette2
Here’s Craig and Gigette in Honolulu. Craig’s Adobo is delish and works well with ribs too.

Pizza is always a hit aboard Feel Free.

Adriana’s Fish Batter (For Fish And Chips)
1 cup flour
2 teaspoons sugar
2 teaspoons baking powder
1 ¼ teaspoons salt
1 cup water
1 tablespoon oil
Coat fish pieces well with batter, and then deep fry until golden brown.

Liz’s Happy-Hour Spread
8 oz. cream cheese (or more, depending on however many people you are entertaining)
To the cream cheese, mix in chopped olives, and/or garlic, and/or sun dried tomatoes and/or anchovies, and/or green pepper, and or celery, and/or almonds. Serve on crackers or fresh bread.
 
Last but not least is a recipe for Bailey’s from Susan of Kashmira. We enjoyed it as a Christmas drink on board Kashmira in Gladstone, Australia.
Kashmira Susan’s Bailey’s
1 cup rum or brandy
1 cup very strong coffee: 5 to 6 teaspoons of instant coffee in a cup. Cool completely.
1 14 oz. can sweetened condensed milk
1 teaspoon vanilla
Mix well and add:
8 oz. thickened cream, or you can substitute UHT whipping cream
Shake well and enjoy.
Kashmira
Here’s Susan and Steve on board Kashmira in Gladstone, Australia. Susan’s Bailey’s is wickedly good.