cruisechefaugust

The Cruise Chef
Favorite recipes of cruise chefs from around the world
a newsletter of www.smallshipcruises.com
~~~~~~~~~~~~~~~~~~~~~~~~~~~~ One of the great parts of cruising is the wonderful food ... sampling tempting appetizers and exotic desserts … tasting typical dishes of the places you visit as part of experiencing the culture. This newsletter is dedicated to bringing you the secrets of cruise chefs and exotic places straight from ship galleys so that you can use them in your own kitchen.
-- Shirley Linde, Editor

SECRETS FROM THE GALLEY OF THE SAFARI SPIRIT
We were recently in Alaska on the Safari Spirit cruising the waters of the Tongass National Forest from Prince Rupert to Juneau. It was a wonderful experience … like being on your own personal yacht since there are only 12 passengers and with close encounters with wildlife and beautiful scenery in secluded bays and inlets. Here is a recipe for poached salmon given to me by visiting chef Jerry Ramsey. Jerry is well-known as part of the family team that owns the Drying Shed Restaurant in San Jose, California.

POACHED SALMON IN A WHITE WINE BUTTER SAUCE WITH DILL, LEMON AND SHALLOTS
Leave on the skin of the salmon and poach with the skin down for 10 to 12 minutes. Whip butter until soft, add tarragon or rosemary, roll in wax paper or parchment, and freeze. At the time of serving, slice herbed butter and put a pat on each fillet so it melts over the fillet. This is usually served with rice and with mixed vegetables flavored with garlic, lemon and rice wine vinegar. The salmon can also be prepared by placing the filet skin down on parchment, putting a pinch of grated lemon zest on each filet, baking at 350 degrees for 12 to 15 minutes, then turning on the broiler for 2 minutes to give a nice crust. This is usually served with roast potatoes and a caeser or spring salad. Wine choice: German liebfraumilch.

LAMB, ROASTED BANDIT STYLE
Bob Vlach, The Safari Spirit’s regular chef, has this recipe for lamb:
Use three legs, butt end, roasted and tied. Untie and spread open, slicing flesh side slightly to lay flat. Grill or braise lamb, seasoning with salt and pepper, until browned. Set lamb aside and braise pearl onions in lamb scrapes and oil. Place lamb, skin side up, in roasting pan, top with onions, one tablespoon Garlic and a mixture of 1 cup lemon juice, 1 cup of olive oil, 2 cups of white wine, 1 tablespoon dill weed, 7 tablespoons parsley. Cover and bake 1 1/2 hours or until roast is cooked to desired doneness. You may trim some of the excess fat off the roasts for leaner result. This is usually served with Merlot wine.

RECIPE FROM THE ST. PETERSBURG YACHT CLUB
Mike, a really nice waiter at the St. Petersburg Yacht Club, in St. Petersburg, Florida, gave us this recipe from his private collection:
MANGO RASPBERRY VINAIGRETTE SALAD DRESSING
1 TO 1 1/2 cups raspberry vinegar
1 1/2 to 2 cups salad oil
3 cups fresh or frozen unsweetened raspberries
3 tbsp fresh chopped ginger
1/3 to 1/2 cup sugar
1/2 mango, chopped fine
dash salt
dash pepper
Mix it all up and pour over any green salad.
*****
Porthole Cruise Magazine is offering our readers a FREE ISSUE for a limited time.
Porthole covers the entire cruise vacation spectrum including Ship Reviews and Hot Destinations.
To receive your complimentary issue click here
http://www.porthole.com/smallshipfreeissue.htm

*****
CULINARY CRUISES COMING UP
ON AMERICAN SAFARI CRUISES
Starting this October there will be new 3 and 4-night cruises on the 21-passenger, 120-foot Safari Quest
in the California Wine Country. The yacht will cruise on the Napa and Petaluma rivers and have private tastings at boutique and artisan wineries, personalized tours at art preserves and private
villas, exclusive dining in winery caves, and on-board tastings from invited experts.

ON COMMODORE
Their Cajun Heritage Cruise sails Sept. 2 to 9 from New Orleans to Jamaica, Mexico and Grand Cayman with authentic Cajun music and food. Michaul's Live Cajun Music Restaurant is hosting authentic cooking demonstrations with Chef German Machado that will include classic Cajun Catfish Pecan, Catfish Pontchartrain, Jambalaya, and Corn Macque Choux.
There is a Food Cruise on Commodore’s Enchanted Isle Nov.25 - Dec.2. There will be a cocktail reception to meet Dickie Brennan and his famous restaurateur father, Dick Brennan, Sr., plus wine seminars, cooking classes, and demonstrations by chefs Gus Martin of the Palace Cafe and James Leeming of Brennan's Steakhouse in New Orleans.
Rates begin at $479 for the September cruise and $529 for the November cruise per person double occupancy, plus port charges. Our new report on Commodore’s Enchanted Capri is on the front page of the www.smallshipcruises.com website.

WINE CRUISE ON THE DANUBE
David Berkley, wine consultant to the U.S. presidential White House, will conduct lectures and wine tastings on a cruise on the Mozart in September. The river boat will cruise through Austria’s wine region, stopping in Vienna, Budapest, Bratislava, and small villages. The cruise/tour starts at $3,048 per person double occupancy and includes seven nights on the Mozart, two hotel nights in Salzburg, and wine excursions in Durnstein and Vienna.

GOING TO THE SOUTH PACIFIC? - HERE IS FOOD TO SAMPLE
Pan Pacific Hotels and Resorts recommends the following: In Singapore try a spicy bowl of Singaporean chili crab, chunks of fresh crab in the shell served in spicy red chili sauce. Other local dishes include black pepper crab, drunken prawns, deep-fried baby squid, and barbecued stingray served on a banana leaf. In Malaysia, try nasai lemak, often served at breakfast and consisting of rice cooked in coconut milk with such accompaniments as chili-fried shrimp, anchovies, hard boiled eggs, sliced cucumbers, or peanuts. Another Malaysian specialty is chicken or beef satay, strips of meat that are marinated in coconut milk and local spices, then grilled on skewers and served with spicy peanut sauce, sliced cucumbers, and onions. In Thailand, try the chili sauces, particularly nam phrik kapl, which combines sweet, salty, and hot flavors with such ingredients as fresh chilies and pea-sized eggplants called makhuea pluang. In the Philippines try the local favorite, adobo, a kind of pickled stew with meat, fish, poultry or vegetables cooked in vinegar, garlic, ground peppercorns and bay leaves. In Indonesia, try gado gado, a dish of steamed bean sprouts and other vegetables served with a spicy peanut sauce. Other local favorites include mie goring, fried noodles stir-fried with meat and vegetables, and apam, a pancake filled with nuts and sprinkled with sugar. In China, popular local dishes include pork ribs braised in rice wine and soy sauce and spiced with ginger, anise, cloves, and black peppercorns and stir-fried wheat gluten with shredded pork and vegetables. Japanese specialties include shabu shabu, in which thin slices of uncooked beef, vegetables and tofu are brought to the table where they are cooked in a pot of hot water and then dipped into sauces. In Hawaii, try ahi tuna deep fried in tempura batter and served with soy mustard sauce and tomato ginger relish.

*****
Great Britain Travel Guide is the fun and insightful resource
for planning or dreaming about your next to England, Wales,
Scotland, or N. Ireland! Visit the web site and subscribe at:
http://www.greatbritaintravelguide.com or send an email to:
mailto:subscribenow@greatbritaintravelguide.com

*****

RETIRE OVERSEAS Learn about the world's six best places to live or retire.
Live like royalty on $14 a day. Own an exotic beachfront getaway for $35,000 or a romantic pied-a-terre for under $60,000. Enjoy fine restaurant dining for $7 per person. Employ a maid or gardener for $2 a day. Buy comprehensive health insurance for $20 per month. Get the details in a FREE report:
http://www.agora-inc.com/iltravel/crchef1

*****
Many of our readers have asked about my book The World’s Most Intimate Cruises. This book has much information on small ships and was the beginning of our love of the ships that go to destinations off the beaten path and later resulted in the formation of the website www.smallshipcruises.com. Amazon.com gives the book a 5-star rating. You can order the book at a discount by going to http://www.amazon.com/exec/obidos/ASIN/1883323908/smallshipcruises/103-9062486-8519045.

*****

Have friends who like cruising in small ships? Tell them about our site and our newsletters. Thank you

*****
ADVERTISING
You can have an ad in next month’s issue of FairWinds newsletter or in The Cruise Chef.
Email us for rates

*****
HAPPY COOKING! HAPPY CRUISING!

*****

You received this newsletter from the website www.smallshipcruises.com We respect your privacy and will never sell your email address. Feel free to send us comments. If you wish to unsubscribe, send a reply to this e-mail with the word “unsubscribe” as the subject.