From the Galley: Fresh Tuna Ceviche

Last fall, Bill and I helped deliver a Hylas 56 from Annapolis to Ft. Lauderdale. We stayed inside the Gulf Stream for the majority of the trip, but pulled out the fishing gear when we hit the warmer waters of the Stream off North Carolina.

Bill reeling in the big one!

Not long after putting out the rod (we lost several lures on the hand lines), Bill caught a nice sized big eye tuna! 

Nate with our catch of the day

In anticipation of catching fish, we brought a bag of herbs, limes, wasabi, etc. just in case. 😃 Even with a crew of 5 on board, that single tuna provided several awesome meals -- from sashimi to ceviche, to seared tuna steak salads -- and we still froze 1/4 of the fish for the owner to enjoy with his family.

It's hard to beat fresh tuna, and our ceviche was definitely a crew favorite! We've used this recipe with shrimp and squid, or you can substitute any fresh fish or seafood you have (snapper, mahi, scallops, or octopus all work well).

Only fresh seafood should be used for this dish since it is "cooked" by the acidity of the lime juice. Once mixed, it should marinate for at least 1 hour, but not much longer or the seafood will get rubbery.

Fresh Tuna Ceviche

Ingredients:

• 1 pound fresh tuna cut into bite sized pieces
• 3 tablespoons fresh lime juice (2-3 limes)
• 1 tablespoons olive oil
• 1 tablespoon white vinegar
• 1 handful of fresh cilantro, chopped
• 2 jalapeno peppers, minced (depending on how hot you like it and how hot your peppers are, use or omit the vein and seeds -- I always add the seeds and veins of at least one jalapeno)
• Pinch of sugar
• 1/4 cup minced red onion
• 1 medium-large clove garlic, minced
• Salt and pepper to taste

Preparation:
Combine all of the ingredients, stirring to make sure tuna is coated with lime juice. Cover (preferably in an airtight container) and refrigerate for an hour. Serve with tortilla chips. 

Note(s):
If you want to use squid or octopus, its best to blanch first. Combine all other ingredients in your bowl. Meanwhile, bring water to a bowl, add your seafood and blanch for 1 minute. Remove immediately from heat, drain and put seafood in an ice or cold water bath for 5-10 minutes. Once cool, add to your lime juice mixture and marinate.

If the peppers are too hot for your liking and if you have it on board, add some chopped avocado to the mix before serving.

Enjoy!

From the Galley: Grilled Mackerel with Potato Vinaigrette

Whenever feasible (i.e., light winds and less boat traffic), Bill and I like to drop a few fishing lines off the stern, troll for a little while and see what we can catch. Here on the Chesapeake, at low speeds (3-4 knots) we can often catch Rockfish (Striped Bass). At higher speeds (6+ knots) and in the lower, Virginia portion of the Bay, catching Spanish Mackerel or Bluefish is a tasty treat!

18" Spanish Mackerel caught while sailing in the lower Chesapeake Bay

Mackerel is a particularly oily fish, and a good source of omega-3 fatty acids. Some people shy away from it because they think it has a strong taste, but if really fresh and properly prepared it is mild and delicious! Last summer we paired our freshly caught mackerel with a quick potato vinaigrette reminiscent of a German potato salad without the hassle of marinating all day.

We never know when we're going to catch a Spanish Mackerel, but this recipe works just as well with fresh Bluefish also!

Grilled Mackerel and Potato Vinaigrette

Ingredients:
1 clove garlic, peeled and crushed
1 teaspoon paprika
1/2 teaspoon salt (or to taste)
Olive oil
4 mackerel fillets, skin on
1/2 pound red potatoes
2 scallions, trimmed and finely chopped
Fresh lime wedges (optional)

Vinaigrette:
1 tablespoon red wine vinegar
1 teaspoon brown mustard
1/4 cup olive oil
1/2 teaspoon garlic powder
Salt and freshly cracked pepper to taste

Preparation:
1. Catch the mackerel (that's the hard part 😁), then clean and fillet.


2. Combine crushed garlic, paprika, salt and small amount of olive oil to make a paste. Rub paste over the flesh side of the mackerel fillets and set aside.

3. Make the vinaigrette. Whisk together all of the ingredients in a small bowl and season with salt and pepper to taste.

4. Meanwhile, boil the potatoes in a large pot of salted water for about 15 minutes until tender, then drain. While still hot, place potatoes in a non-reactive bowl and lightly crush them with the back of a fork or a potato masher (you want them lumpy, not mashed to mush). Gently stir in the scallions and vinaigrette, then allow the flavors to meld while cooking the fish.

5. Preheat your grill to medium-high. Place the mackerel skin side up on an oiled piece of aluminum foil or a baking tray. Grill 2-3 minutes, then flip to skin side down for another 2-3 minutes or until the fish flesh is opaque and just cooked through.

6. Serve the crushed potato vinaigrette alongside the mackerel topped with fresh lime wedges.

Grilled Mackerel and Potato Vinaigrette served with Greek salad 

Enjoy!

Sunset on the Chesapeake Bay

From the Galley: Stove Top Pita Pockets or Flatbread

We love making (and eating) fresh bread, but it's not always feasible to bake on board, especially when underway. Last summer we experimented with making flat bread under sail and while at anchor, and were really pleased with the results.

The great thing about this recipe is that you can make the dough ahead of time and refrigerate your dough for up to a week. We make these on the stove top, but you could also bake and or cook these on the grill, if you prefer.

Homemade Pita/Flat Bread

Ingredients:
1 cup warm water (roughly body temperature or slightly warmer)
2 teaspoons yeast
1/4 teaspoon sugar
2 1/2 cups flour (we use unbleached) plus more for kneading
1 1/2 teaspoons salt
2 teaspoons olive oil

Preparation:
Mix the warm water, sugar and yeast together and let sit for 5 to 10 minutes to "proof" the yeast (it should be well dissolved with bubbly foam on top).

Meanwhile, combine flour, salt and olive oil in a large bowl. Add the water/yeast mixture to the bowl and stir until a shaggy dough is formed. Knead the dough in the bowl or on a lightly floured surface, adding just enough flour to keep the dough from sticking to your hands or the sides of the bowl. (Tip: I lightly spray my hand with olive oil before kneading to keep the dough from sticking and to help minimize the amount of flour used). Continue kneading until the dough is elastic (5-10 minutes).

Wash the bowl you used to mix the dough and coat the sides with a little olive oil. Set the dough in the bowl and turn it to coat with oil. Cover with plastic wrap and let the dough rise until it's doubled in size (1-2 hours depending on the ambient temperature).

Gently deflate the dough and turn it on a lightly floured surface. Separate the dough into eight equal pieces. If you're making the dough ahead, wrap the pieces in plastic wrap and store in the fridge until you are ready to make them. If you want to make a few now, return them to the bowl, cover with plastic and let them rest for another half hour or so. (Tip: you could make them right away, but they don't usually puff up as well into pita pockets. If your pitas don't puff, use them for flat bread pizzas).

Pita dough pieces, wrapped in plastic wrap and ready to cook or store in the refrigerator

When you're ready to make the dough, lightly flour your working surface. With a floured rolling pin, roll one of your dough pieces into a circle (doesn't have to be perfect) about 1/4 inch thick. It will typically be about 6 inches in diameter. Lift and turn the dough frequently as you roll to make sure it doesn't stick to your surface. Continue with as many pitas as you're making that day.

Roll until your dough is roughly 6 inches in diameter and/or 1/4 inch thick

Meanwhile, heat up your skillet. We use a flat, cast iron tortilla skillet. (Even on a boat, cast iron is excellent to cook with, as long as you take care of it, season your skillets and cover them when not in use). If your skillet isn't hot enough, the pita will not puff. Once you're pan is very hot (water droplets should sizzle immediately on contact), lay one rolled out pita on the skillet and cook until small bubbles start to form, about 30 seconds.

Ready for it's first flip

Turn your pita over and cook for a few minutes on the other side, until air pockets begin to form. Rotate while cooking so you don't burn your pita in any one spot. Flip your pita once again and cook for another minute. The pita should start to puff up during the second and third flips. Gently pressing the surface of the pita with a spatula will help increase the size of the air pockets.

Air pockets forming

Pita pocket ready to eat

Remove the pita from heat and continue cooking the remaining pitas, if any. They are much better served fresh, but you can store them for a few days if desired.

Puffed pitas can be cut in half and filled with your favorite sandwich filling (crab salad, tuna salad, etc.)

Don't worry if you're pitas don't puff. This usually happens if you're skillet isn't hot enough, or if you use the dough immediately after the first rise. They still make wonderful flat bread pizzas, or can be baked to make pita chips, or torn into pieces for dipping.

Pita pockets ready to serve. Could be stuffed for sandwiches, but these are ear-marked for flat bread pizzas tonight!

Enjoy!

From the Galley: Hearty and Healthy Banana Nut Muffins

Despite the silly superstition that bananas are bad luck on a boat, we almost always have bananas aboard Phoenix. Not only do they taste great, but bananas are a tremendous source of potassium -- an electrolyte that every sailor needs, especially if you drink R/O water that's been stripped of all trace minerals.

True, bananas ripen quickly in a warm boat and can easily get bruised even if stowed in a hammock. When this happens, we peel each banana, freeze them individually, and then transfer them all to a gallon-sized Ziploc bag. Whenever I'm ready to make a batch of muffins I pull three or four out of the freezer and thaw them out in my mixing bowl before adding the eggs.

We love this recipe for a few reasons: it's extremely easy to make, contains no added fat, and yields dense, moist and delicious muffins. The recipe was originally designed to be made as a bread loaf, which would take about an hour to bake. To minimize bake time and the heat down below, I spoon the batter into a muffin tin, which reduces the bake time to 25 minutes. They store well in the refrigerator, and Bill cuts them in half, grills them for a few minutes, then serves them with a small pat of butter.

Banana Nut Muffins

Ingredients:
3 medium (or 4 small) ripe bananas (over-ripe is even better!)
2 eggs
3/4 cups sugar (can reduce to 2/3 if using 4 bananas, as desired)
1 teaspoon salt
1 teaspoon baking soda
2 cups flour (we use unbleached)
1 cup chopped walnuts

Preparation:
Preheat oven to 350 degrees.

Thaw your frozen bananas in your mixing bowl, if necessary. Add eggs and beat until well blended. Add sugar, salt and baking soda, and continue mixing. Mix in the flour, then the walnuts. Spoon the batter into a lightly greased muffin tin (yields 12 muffins).

Bake muffins for 25 minutes, until the tops are golden brown. Remove from the oven and let cool for a few minutes before serving, or cool completely to store until breakfast

Enjoy!

From the Galley: Decadent Chocolate Sorbet

My dad and a certain cruising couple we know have an almost incorrigible sweet tooth and they all absolutely love both chocolate and ice cream! When we recently saw a recipe for chocolate sorbet featured on Yahoo we immediately thought of them.

I know what you're thinking: ice creams and sorbets are a rare treat on board, but they really don't have to be! If you have a freezer box (or your refrigeration plate is cold enough make ice), you can make easily enjoy ice creams or sorbets any time.

The original recipe is from David Lebovitz's book The Perfect Scoop but we modified the techniques slightly to make it more cruiser friendly. He recommends using an ice cream maker, but we've found that you really don't need one to make ice creams or sorbets. Which is good since we don't have one on Phoenix, and you probably don't have one in your galley or kitchen either!

Aside from this recipe's simplicity, what impressed us about it was how rich and velvety it is, especially for a sorbet. The mixture of cocoa and semi-sweet chocolate is so decadent that you don't even miss the cream! And unlike most homemade ice creams and sorbets that need to thaw for 15 to 30 minutes before serving, this recipe is amazingly scoopable right from the fridge.

Whether serving at a gam or just for a special celebration on board, this dessert is guaranteed to be a crowd-pleaser!

Makes about 1 quart (1 liter)

Decadent Chocolate Sorbet

Ingredients:
2 1/4 cups water
2/3 cup sugar (David uses a cup, but we reduced it to 2/3 and it was plenty sweet)
3/4 cups unsweetened cocoa powder
Pinch of salt
6 ounces semi-sweet (or bittersweet) chocolate chips (regular or small if you can find them)
1/2 teaspoon vanilla extract

Preparation:
In a large saucepan, whisk together 1 1/2 cups water with the sugar, cocoa powder and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk for 45 seconds.

Remove from heat and stir in the chocolate chips until they're melted, then stir in the vanilla extract and remaining 3/4 cups water. Transfer the mixture to a Pyrex or stainless bowl and blend for a few seconds with a hand blender. Let the mixture cool, then place your bowl in the freezer (or next to your refrigeration plate). Using a stiff spatula (we prefer silicone), stir the mixture every 30 minutes or so until it begins to stiffen to a scoopable consistency (a few hours). Transfer to a freezable (Tupperware) container, and either serve or store for up to 2 weeks -- if you have the restraint to keep it around that long!

Enjoy

From the Galley: Chipotle Black Bean Chili

It’s cold here on the Chesapeake, so the smoky, spicy heat of the chipotle seasonings makes this chili a wonderful way to warm your spirits on a winter evening or really any time of year. This recipe can be made vegetarian by simply omitting the ground beef (and optional garnish). Let the flavors meld for an afternoon or overnight – it is the perfect make-ahead dish!

Makes 4-6 servings

Chipotle Black Bean Chili

Ingredients:

½ pound ground beef (omit if you want a vegetarian dish)
2 tablespoons olive oil
1 medium yellow onion, chopped
1 red bell pepper, cored, seeded, and chopped
4 garlic cloves
1 tablespoon Smoky Chili Powder blend (see recipe below)
1 tablespoon cumin
1 teaspoon paprika
½ teaspoon cinnamon
2 tablespoons canned chipotle peppers in adobo sauce*, minced (or to taste)
2 cans black beans** (I prefer Goya)
1 can diced tomatoes
1 tablespoon cider vinegar
1 cup chopped cilantro, plus extra for garnish
Salt

Garnish (optional):
Grated cheddar cheese (we like extra sharp white cheddar)
Sour cream

Preparation:
Heat a skillet over medium heat. Brown your ground beef, then transfer to a plate lined with a paper towel to blot off any excess fat.

In a large saucepan, heat the oil over medium heat. Add the onion and pepper and sauté for about 5 minutes, until softened. Add the garlic and cook for about 1 minute, until softened. Add the chili powder, cumin, paprika, cinnamon, and chipotle peppers and cook, stirring for 2 minutes, or until the seasonings are well mixed and aromatic.

Add the ground beef, cans of black beans (juice and all), diced tomatoes and cider vinegar to the saucepan. Add salt to taste (if necessary, sometimes I omit the salt altogether). Reduce heat and simmer for 1 to 2 hours, allowing the flavors to meld and the chili to thicken. Add additional salt and vinegar, if needed. Stir in cilantro (if serving immediately; otherwise, wait until just before serving). Serve garnished with additional cilantro, grated cheddar cheese, and sour cream.

Variations:
Serve over rice for a hearty meal, or mix with sour cream and use it as a dip served with chips!

Notes:
*Chipotle chilies in adobo can pack a punch, so adjust the amount used to suite your tastes. Rarely do you need an entire can for a recipe. Rather than waste the remainder of the can, transfer it to a Tupperware container and throw it in the freezer for future use. It will keep for several months in the freezer.

**If you prefer to use dried beans, soak 2 cups of dry beans (covered by about 2 inches) overnight. Drain the beans and add them to the saucepan after adding the seasoning, along with 5 cups of water. Simmer for 1 to 1 ½ hours, or until the beans are softened. Then add your browned ground beef, diced tomatoes, etc.

Smoky Chili Powder
This mixture is easily made ahead of time. Simply mix and transfer to an airtight container until you are ready to use it. We substitute this in place of regular chili powder in many recipes to spice things up a bit!

Makes ½ cup

Ingredients:
2 tablespoons ground cumin
1 tablespoon chipotle chili powder
1 tablespoon chili powder
2 tablespoons dried oregano, crumbled
2 tablespoons garlic powder

From the Galley: Jicama Coleslaw Recipe

This is one of our favorite summer salad recipes, and a nice departure from your typical coleslaw. Whether serving it in fish tacos or as a side salad with BBQ ribs or chicken, the flavors are really refreshing and the cayenne gives it just a hint of a kick. 

It does make a large batch, but it’s always a party favorite, it s a breeze to make, and got rave reviews at the Andromeda party. Plus, unlike typical coleslaw, the jicama will hold its crunch and not get soggy, so you’ll enjoy the leftovers as well.

Yield: Makes 8 cups

Jicama-Cilantro Coleslaw

Ingredients:
1 large jicama, peeled and cut into julienne strips
1 head green cabbage, cored and finely shredded
2 teaspoons sugar
2 teaspoons salt
1 - 2 limes (enough for 3 tablespoons juice)
1 tablespoon ground cumin
½ teaspoon ground cayenne pepper
1 cup mayonnaise
1 large bunch of fresh cilantro, coarsely chopped (about 1 cup)

Preparation:
Toss jicama, cabbage, sugar and salt in a large bowl. Let stand, covered, 30 minutes.

Meanwhile, grate the rind from the lime, and squeeze juice to measure 3 tablespoons. Stir together rind, lime juice, cumin, cayenne, and mayonnaise in a small bowl. Add to the cabbage mixture and toss well. Toss in cilantro, stirring to coat.

Refrigerate for a few hours (or even overnight) to let all the flavors meld, and enjoy!

From the Galley: Black Bean and Quinoa Salad

Not sure which one of us enjoys cooking more, but trying and/or creating new recipes is definitely a big part of our lives -- both on and off the water. As we prepare for cruising we're always thinking of ways to adapt our eating habits to a cruising lifestyle, and how we would make our favorite dishes onboard.

One of the things we're looking forward to most is experiencing the different flavors of the countries/cultures we visit and learning new tricks, so to speak. But in the meantime, we'll start by sharing some of our favorite recipes that are staples in our life.

Black Bean and Quinoa Salad

Quinoa was a sacred source of strength for the ancient Incas. It is technically a seed in the herb category, but is traditionally treated as a grain. Conventionally quiona is boiled, but the secret to this salad is steaming the quinoa, which gives it a light, fluffy texture.

This salad is quick/easy to prepare, but tastes best if made 1 day ahead (chilled, covered). Before serving, bring salad to room temperature. You could serve it as a vegetarian main dish, though we usually make it as a side dish for parties. It pairs well with grilled chicken, pork or shrimp.

Approx. prep time: 20-25 minutes
Serves 4 to 6 as an entrée or 8 as a side dish

Ingredients:
1 1/2 cups quinoa (small disk-shaped seeds)
1 can black beans, rinsed
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn or 1 can cooked corn
3/4 cup finely chopped red bell pepper
2 jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup (or more if you like) finely chopped fresh cilantro

For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil

Make dressing In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.

Preparation:
In a colander, thoroughly wash quinoa with cold water.

Bring a saucepan of salted water to a boil and cook quinoa 10 minutes. Drain quinoa in fine-meshed sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and cilantro and toss well.

Drizzle dressing over salad and toss well with salt and pepper to taste.