Dining on Deck

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Dining on deck

Traci O’Dea and Janet Oliver, editors

BVI Chartered Yacht Crews Share Their Favourite Recipes A Publication of the Charter Yacht Society of the BVI

Dining on Deck ISBN: 978-0-9569697-1-2 Copyright Š 2011 by Charter Yacht Society of the BVI All rights reserved.

No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system without permission in writing.

Inquiries should be addressed to aLookingGlass PO Box 3895 Sea Cows Bay, Tortola British Virgin Islands VG1110 www.alookingglass.com FIRST EDITION First Printing 2011 Catalog-in-Publication Data O’Dea, Traci and Oliver, Janet, editors Dining on Deck p. cm.

I. Title Cover design by Nick Cunha and Akiya Brewley. Cover photography by Dan O'Connor for aLookingGlass.

All other photography courtesy of the yachts except where noted.

Designed in the British Virgin Islands Printed in China

Introduction

On a crewed charter yacht in the BVI…every room boasts an ocean view and the beaches change daily.

Crewed charter yachts have been operating in the British Virgin Islands from the early 1960s and have been represented by the Charter Yacht Society (www. bvicrewedyachts.com) since 1982. These luxurious floating villas cannot be matched in what they have to offer. Imagine yourself on a private yacht with your own personal captain and chef, navigating the very waters Christopher Columbus discovered back in 1493. The waters haven’t changed much, but the service and food sure have.

This is not just any cookbook; it is your porthole to the vacation of a lifetime. Inside you will find delectable recipes prepared by member chefs and served to charter guests, anchored in a cove tucked away from the cares of life. By all means, go ahead and try these recipes, but when you do, be sure to close your eyes and imagine yourself nestled at anchor somewhere among Nature’s Little Secrets, the British Virgin Islands.

5 Dining on Deck

Now…stop dreaming and go yachting! The Charter Yacht Society is comprised of over 75 private charter yachts waiting to whisk you away to any one of the 65 cays in the BVI. We have a diverse selection of catamarans, monohulls, and power yachts which can accommodate anywhere from two to twenty people. One yacht does not fit all, but there is a yacht for everyone.

Don’t wait to try the last recipe before enjoying your own crewed charter yacht vacation aboard one of our member yachts where service is key, excellence is the standard and affordability makes it possible. Consult your favourite charter yacht broker, or pick one listed on our website.

Finally, a special thank you to Traci O’Dea of aLookingGlass for planting the seeds of this project, participating chefs for sharing their well-guarded recipes, and our sponsors, Veuve Clicquot and the BVI Tourist Board, for helping bring the final product to fruition.

bvicrewedyachts.com

Appetizers

bvicrewedyachts.com

Dining on Deck | Appetizers

8

Poke Maguro with Spicy Cream Sauce Ingredients Salad: 1 lb of fresh tuna cut into ¾” pieces 2 Tbs sesame seeds 1 stick celery, finely diced 2 Tbs red onion, finely chopped 2 Tbs roasted pine nuts ¹⁄³ C green onions, finely chopped ¼ C soy sauce 1 Tbs sesame oil ¼ C Sweet Thai Chili Sauce 1 C parsley chopped 8 red baby radishes, sliced small Juice of 1 fresh lime 2 limes, cut into wedges

yachtbraveheart.com

on Braveheart by Chef Dawn Mottram

Dressing : 3 Tbs sweet Thai chili sauce 1 Tbs mayonnaise Directions Salad: Mix all ingredients together and refrigerate at least half an hour.

Divide into eight portions and place in the center of eight small plates.

Garnish with lime wedges.

Dressing: Mix the two dressing ingredients together and drizzle around the Poke Maguro. Serves eight.

Dining on Deck | Appetizers

9

Avocado Shrimp Cocktail Salad Ingredients 16-20 cooked, peeled, tail-on shrimp ½ lb cooked, peeled, small shrimp ½ lb imitation crab meat, chopped 1 ripe avocado (chopped, but save 4 thin slices for decoration) 1 medium green apple, chopped 4 celery heart sticks, chopped ½ C walnuts, chopped ½ C lemon juice ½ C mayonnaise ¼ C cocktail sauce Salt, freshly ground pepper, green Tabasco sauce Dipping Sauce: ½ C mayonnaise ¼ C cocktail sauce 1 tsp horseradish Juice of ½ lemon

on Crystal Clear by Chef Charly Zahr

Directions Shrimp: Combine in a bowl all ingredients except for the large shrimp. Mix well with a wooden spoon and add the seasonings to your taste. Fill two margarita glasses with mixture.

Garnish the glasses with large shrimp hanging from the edge, place the sliced avocados in the glass, insert the stalks of celery standing up, complete with a deep scoop of the salad in the middle of the avocados and serve with crunchy, multigrain crackers. Serves two.

Dipping Sauce: Combine ingredients and serve in a small bowl.

Salt and pepper charterbrochure.com/crystalclear

Dining on Deck | Appetizers

11

Jim Scheiner, Rainbow Visions Photography

Coconut Tuna Ceviche Ingredients 16 oz fresh tuna (sushi grade, if possible), diced 1¾ C freshly squeezed lime juice 1 C coconut milk 2 Tbs ginger root, peeled and diced 1 Tbs scotch bonnet peppers 1 C fresh pineapple, diced ½ C red onion, diced ¼ C green onion, diced ½ C cilantro leaves, gently chopped ½ C shaved coconut, toasted 1 slice of lime

yachtkingsransom.com

on King's Ransom by Chef Emily Williams

Directions Combine tuna and one cup of lime juice in a non-aluminum bowl (save remaining juice for later). A little pulp adds extra flavour. Cover and refrigerate for one hour or until fish becomes opaque and firm.

Drain fish. Blend the coconut milk, ginger, peppers, half a cup of diced pineapple and the remaining lime juice until smooth. Fold gently into the marinated ceviche and lightly toss with the onions and cilantro.

Finally garnish with toasted coconut shavings and a slice of lime.

Dining on Deck | Appetizers

13

Bacon-Wrapped Dates with Peppered Raspberry Sauce

on Rhapsody by Chef Clay Rodgers

Ingredients 30 dried and pitted dates 1½ C goat cheese 3 garlic cloves ¼ C toasted pine nuts ½ C crumbled gorgonzola ½ Tbs of lavender ½ Tbs of lemon pepper ¼ C of finely chopped tarragon Salt and pepper to taste 15 slices of thick applewood bacon Sauce: ½ C of fresh raspberries ¼ C of honey 1 Tbs of cracked pepper

sailrhapsody.com

Directions In a mixing bowl, combine goat cheese, chopped garlic, toasted pine nuts, gorgonzola, lavender, lemon pepper, and tarragon. With a fork, press and combine ingredients together while being careful not to overwork or break down cheeses.

After ingredients are well mixed, taste for salt and pepper then set aside.

Butterfly dates, checking for pits or foreign matter. Rinse, pat dry and place on lined cookie sheet.

Depending on the size of dates, stuff each with ½ tbs of goat cheese mixture. Be careful not to overstuff the dates.

Take bacon and, with a sharp knife, cut in half so that you now have 30 short slices. Wrap each stuffed date with one slice of bacon and place back on lined cookie sheet. Sprinkle fresh cracked pepper over the top of all your wrapped dates.

In a small mixing bowl, combine raspberries, honey, and cracked pepper. With a fork, mash raspberries until they start to break down and then mix together thoroughly.

Set oven to broil. Place cookie sheet in oven for 3-5 minutes or until bacon is cooked and stuffing is slightly melted.

Arrange on plate with sauce on the side and enjoy.

Dining on Deck | Appetizers

15

Jim Scheiner, Rainbow Visions Photography

Watermelon-Mango Gazpacho Coolers with Fresh Caribbean Lobster

on Sabore by Chef Lori Cady

Ingredients 6 C cubed, seeded watermelon ½ C cubed mango 1 C coarsely English cucumber, chopped and peeled ½ C yellow bell pepper, diced ¹⁄³ C green onions, chopped 3 Tbs chopped fresh mint 1 Tbs extra virgin olive oil ¾ tsp salt ¾ tsp Tabasco or your favourite local hot sauce ½ garlic clove, minced 1 C cranberry or cran-raspberry juice 3 key limes 1 cooked lobster tail Mint for garnish

sailsabore.com

Directions Place first 11 ingredients plus juice of ½ key lime in blender and blend on low setting. Chill for one hour.

Slice lobster in medallions and marinate for one hour in juice of one lime. Pour gazpacho into bowls or glasses and garnish with lobster medallions, key limes slices and mint.

Serves six.

Dining on Deck | Appetizers

17

Caribbean Spring Rolls Peanut Hoisin Sauce: Ingredients 1 C smooth peanut butter For Rolls: 16 rice papers ½ C hoisin sauce 3 large carrots, cut into ribbons using 5 Tbs dark sesame oil veggie peeler and soaked in lemon juice 2 Tbs honey 2 medium cucumbers, seeded and Water to a pourable consistency thinly sliced 1 tsp cayenne 1 C rice noodles or bean threads, soaked Directions 3 avocados, thinly sliced Soak one rice paper in a pie plate 2 Tbs fresh mint filled with tap water. When the paper 2 Tbs fresh cilantro is soft, lift it out of the water and 2 Tbs fresh basil spread it on your work surface. Begin filling the roll with a small amount of 1 head of butter lettuce each ingredient in the center of the 2 ripe mangoes, thinly sliced rice paper. Top with peanut sauce.

4 cloves garlic, finely diced To roll, begin by folding the edge 3 Tbs white & black sesame seeds closest to you over the pile of ½ C ground peanuts veggies then fold the sides in. Pulling 2 seared tuna steaks, thinly sliced lightly against the open side, begin to (optional) roll so that all edges stay tucked in. yachtsoterion.com

on Soterion by Chef Tara Chaille

The rice paper will be bit tacky and it will stick to itself as you finish the roll.

If you overfill the spring roll, it will be more difficult to roll. Start small.

Serve on a bed of thinly sliced red cabbage with a side of peanut sauce.

Serves eight.

Dining on Deck | Appetizers

19

Jim Scheiner, Rainbow Visions Photography

Sesame-Coated Shrimp Kebabs with Asian Coconut Bowl Side Salad

on Viaggio by Chef Lisa Mead

Ingredients 12 raw tiger shrimp or jumbo shrimp 4 eggs Pinch of salt and cracked pepper 3 cloves of garlic finely chopped 1 tsp of fresh ginger finely chopped ¾ C white sesame seeds 1 C breadcrumbs ¹⁄³ C soy sauce 1 C sushi vinegar ½ C Thai Sweet Chili Sauce 1 head iceberg lettuce 1 bunch of fresh mint 1 tsp of fish sauce 1 red pepper, finely julienned 1 yellow pepper, finely julienned 1 Lebanese seedless cucumber 1 C fresh bean shoots 12 plain, unpainted wooden chopsticks

virgintraders.com/MotorYachts/Horizon74

½ C grape or cherry tomatoes, finely chopped 1 C vegetable oil 3 coconuts cut in half with white flesh of coconut kept intact 6 shot glasses Directions Shrimp: In a food processor, blend raw shrimp to a paste-like consistency.

In a mixing bowl place well whisked eggs, salt and pepper, soy sauce, breadcrumbs, half of garlic, half ginger and half Thai Sweet Chili sauce; mix well. Place frying pan on med-high heat stove and add half of vegetable oil. When oil is hot, prepare sesame seeds on a plate. Take a palm full of shrimp batter and cover top of chopstick and roll shrimp batter in sesame seeds.

Place into frying pan, gently rolling until cooked through. Continue doing this until all 12 chopsticks are used.

Salad and Plating: In a bowl, mix the rest of the ginger, garlic, Thai Sweet Chili Sauce, sushi vinegar and fish sauce. Mix well and pour evenly into each shot glass.

Place half coconut on each plate. In each half coconut, place iceberg lettuce, torn mint, red and yellow peppers, slithers of Lebanese cucumber, some of the bean shoots, and tomatoes. Place two of the sesame shrimp kebabs. Use dressing either by pouring over salad and shrimp or dip the shrimp kebab into the shot glass. Serves six.

Dining on Deck | Appetizers

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Salads

Jim Scheiner, Rainbow Visions Photography

Arugula & Watermelon Salad with Spicy Citrus Dressing

on Best Revenge V by Chef Niki Payne

Ingredients Dressing: 4 Tbs fresh lemon juice 2 Tbs fresh orange juice 4 Tbs white balsamic vinegar 2 Tbs Dijon mustard 1½ Tbs toasted cumin seeds ½ tsp Creole seasoning 1 tsp salt 2 Tbs extra virgin olive oil

Directions Dressing: Whisk together first seven ingredients.

Add two tablespoons extra virgin olive oil in a slow stream, whisking until emulsified.

Salad: Combine first four ingredients.

Sprinkle with goat cheese and pepper. Serves eight.

Salad: 6 C watermelon, seeded, cubed and drained 1 thinly sliced small red onion 12 C arugula ½ C dry roasted pine nuts ¾ C goat cheese Cracked black pepper to taste

bestrevenge5.com

Dining on Deck | Salads

25

Red Chile Crusted Sea Scallops with Mango Tortilla Salad

on Catsy by Chef Amanda Grant

Ingredients Scallops: ¼ C ancho chile powder 2 Tbs ground toasted cumin 1 tsp salt 1 tsp pepper ¼ C olive oil 16 sea scallops (10/20 size) Mango Salad: 1 large mango, diced 1 jalapeno, seeds and ribs removed, finely diced 1 red pepper, finely diced ¼ C chopped cilantro Citrus Vinaigrette: ¼ C fresh orange juice ¼ C fresh lemon juice ¼ C fresh lime juice 2 basil leaves, chiffonade 1 Tbs honey catamarancatsy.com

2 Tbs finely chopped red onion 1¼ C olive oil

until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper.

Garnish: Tortilla chips, homemade or store bought Avocado puree (optional) To assemble as an hors d’oeuvre, place a spoonful of the mango Directions salad on a homemade flour or corn Scallops: tortilla chip or a large store bought Combine the ancho chile powder, chip. Place scallop on top of mango cumin, salt, and pepper. Heat oil in salad, and garnish with a dollop of a sauté pan until smoking. Dredge guacamole or avocado puree. one side of each scallop in the spice To assemble as a starter, toss mixture; place in the heated pan chile mixed greens with the vinaigrette, side down for 20 seconds. Reduce and divide the greens among the the heat to low, turn scallops, and serving plates. Divide the mango cook for 2 to 3 minutes. salad and place on top of the greens.

Mango Salad: Add scallops and drizzle with the Toss mango, peppers, and cilantro. vinaigrette. Garnish with homemade corn tortilla strips. Serves four.

Vinagrette: Combine the juices, basil, honey, and onion in a blender and blend Dining on Deck | Salads

27

Mexican Seafood Salad Ingredients 1½ C Clamato juice, chilled (or 1 C tomato juice & ½ C bottled clam juice) ¼ C ketchup ¼ C fresh lime juice 1 tsp hot sauce 1 tsp salt ½ C onion, finely chopped ¼ C fresh cilantro, chopped 1 avocado, peeled and diced ½ lb lump crabmeat, picked over ¼ lb baby shrimp, cooked

on Nordic Lady by Chef Laurie Rainthorpe

Directions Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion and cilantro in a large bowl; then gently stir in avocado, crabmeat and shrimp.

Spoon into 6 or 8 ounce glasses.

Looks pretty in a martini glass.

Garnish with a lime wedge.

1 lime, wedged for garnish

nordicalady.net

Dining on Deck | Salads

29

Island Pork Tenderloin Salad Ingredients Rub: 1 tsp salt ½ tsp black pepper 1 tsp ground cumin 1 tsp chili powder 1 tsp cinnamon 2 pork tenderloins (2 ¼ -2 ½ lbs total) 2 Tbs olive oil Glaze: 1 C packed dark brown sugar 2 Tbs finely chopped garlic 1 Tbs Tabasco or favorite hot sauce Salad: 6 C baby spinach/Romaine mix 2 C thinly sliced Napa cabbage 2 firm, sliced avocados 2 sliced oranges 1 small sliced papaya 2 ripe, sliced pears sailsabore.com

10 cherry or grape tomatoes, halved ¼ cup toasted sliced almonds Vinaigrette: 3 Tbs lime juice 1 Tbs orange juice 1 Tbs Dijon mustard 1 tsp toasted curry powder ¼ tsp salt ¼ tsp pepper ½ C olive oil

on Sabore by Chef Penny Moors

Directions Preheat oven to 350°F. Coat pork with spice rub. Sear in heavy skillet about two minutes each side. Leave in skillet and pat mixed glaze ingredients on top. Roast 20-25 minutes (140°F internal temp). Cool slightly. Slice into medallions.

Whisk together vinaigrette ingredients.

Prepare salad leaves on platter.

Arrange pork medallions in center and other ingredients in a decorative pattern around pork. Drizzle pork with pan juices. Lightly drizzle the vinaigrette over salad. Sprinkle with toasted almonds. Serve additional dressing on the side.

Serves six to eight.

Dining on Deck | Salads

31

Mediterranean Crab Pasta Salad with Shrimp and Scallops

on True North by Chef Maxine White

Ingredients Salad: 1 box tri-colored pasta twists, boiled and drained ¼ C green onions, chopped ¼ C black olives, coarsely chopped 8 oz crab (your choice of imitation crab meat or lump crab meat) 8 oz feta cheese, cubed 1 C tomatoes, diced 1 C cucumber, peeled, diced and de-seeded 1 can artichoke hearts, quartered 1 head romaine lettuce, clean and torn Dressing: ¼ C lemon juice 4 tsp Dijon mustard 1 Tbs oregano 1 tsp fresh ground pepper ½ C olive oil travisyachts.com

Shellfish: 1 lb 16/20 shrimp, peeled and deveined 1 lb medium-sized scallops Marinade: 4 garlic cloves, minced 1 Tbs fresh rosemary, chopped ½ tsp ground black pepper ½ tsp smoked paprika ¼ cup olive oil Directions Mix pasta with dressing, green onions, olives, crab meat and feta cheese and chill for 1-4 hours.

Mix some of cherry tomatoes and cucumbers in salad. Reserve half to put on top for nice presentation.

Mix all marinade ingredients. Add shrimp and marinate for up to one hour. Sauté shrimp in hot frying

pan in batches, approximately 3-5 minutes each batch. Do not crowd the pan or they will cook unevenly.

Set shrimp aside.

Reheat pan leaving same oil as shrimp was sautéed in. Sauté scallops on medium-high heat 2 minutes on each side so they are browned nicely. Alternate shrimp and scallops on skewer.

Place lettuce in center of individual plates. Mound pasta salad in center of plate. Sprinkle green onions, cherry tomatoes, cucumbers, artichoke hearts on top. Place two skewers of shrimp and scallops on top and serve. Garnish with lemon.

Serve with fresh bread. Serves six to eight.

Dining on Deck | Salads

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Main Dishes

Mahi-Mahi with Lemon Butter Sauce Ingredients Mahi-mahi: 6 mahi-mahi fillets 1 green pepper 1 yellow bell pepper 1 red bell pepper Salt and pepper to taste Garlic powder 6 Tbs olive oil Sauce: 3 lemons ½ C (1 stick) butter 3 Tbs cream 1 tsp Dijon mustard 1 C dry white wine 2 cloves of garlic, chopped

bookaldebaran.com

Directions Mahi-mahi: Heat olive oil in a large skillet.

Season mahi-mahi with garlic powder, salt and pepper. Place fillets in hot skillet and cook on each side for 7 to 10 minutes, depending on the thickness of each portion, until it is golden in colour.

on Aldebaran by Chef Crystal Dauth

Keep stirring with whisk and add a pinch of salt and pepper. Lastly, add cream and stir.

Place mahi-mahi fillets on top of peppers and pour sauce over them.

In another skillet, fry strips of all three peppers in olive oil and season with salt and pepper.

Sauce: In a saucepan, bring wine to boil and reduce to 2/3. Bring down to a simmer and add butter piece by piece slowly while whisking. Add the juice of three lemons and the zest of one lemon. Add chopped garlic. Whisk in Dijon mustard.

Dining on Deck | Main Dishes

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Wrapped Mahi-Mahi with Roasted Red Pepper Sauce Ingredients 4 mahi-mahi fillets 1 large carrot 1 large zucchini 2 red peppers 1 onion 4 cloves of garlic 1 Tbs paprika 1 tsp brown sugar Vegetable stock 1 head of cauliflower Butter

Directions Dry and season the mahi-mahi fillets. Peel the outside of the carrot then peel long strips and set aside.

Peel the zucchini then peel in long strips and set aside. Place the carrot strips lengthways and weave the zucchini the other way to form square. Wrap the mahi-mahi inside the square. Roast the red peppers peel off the skin and slice. Chop the onions, garlic and paprika then sautĂŠ in butter. When soft, add chopped peppers and stir.

on Cuan Law by Chef Tara Phelan

Blend in a processor until smooth, add back to the pan with butter and seasoning.

Place mahi-mahi on a roasting tray with lemon juice and steam in the oven at 350°F, for approximately 15 minutes, size dependent.

To plate: Spoon the cauliflower in the centre of the plate, place mahi-mahi on cauliflower and surround with the red pepper sauce.

After three minutes, add stock and simmer for 20 minutes, remove from heat and blend in food processor, put back on heat with sugar and seasoning to taste. Cut up the cauliflower and put into a pot of boiling water. When soft, strain and allow to dry out over a hot pan. cuanlaw.com

Dining on Deck | Main Dishes

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Pistachio-Crusted Pork Tenderloin with Carrot Mango Reduction on La Buscadora by Chef Spencer Wright & Sweet Potato Rosti Ingredients 1 package pork tenderloin (2 loins) ¼ C chopped pistachios 2 medium sweet potatoes 1 medium baking potato 1 shallot, finely diced 4 C carrot juice 1 large mango, roughly chopped 2 Tbs Dijon mustard 1 egg Kosher salt & black pepper 1-inch piece of peeled fresh ginger

la-buscadora.com

Directions Preheat oven to 375°F, place potatoes in oven. Bake until knife tender.

Remove sliver skin and excess fat from pork. Cut each tenderloin into three equal portions. Liberally salt and pepper.

Place carrot juice, mango and ginger in sauce pan and reduce over medium heat until ¼ volume. Process in food processer and pass through fine food sieve. Keep warm.

In same pan, brown pork loins on all sides. Remove to baking pan. Use a spoon to smear a small amount of Dijon mustard on each piece then sprinkle with pistachios. Bake pork in oven for eight to ten minutes or until slightly pink in center. Let sit for three to four minutes. Cut into three slices.

Place over rosti and drizzle with reduction. Serves six.

Peel and grate potatoes with box grater. Add shallot, egg, salt, pepper to taste. Shape into six individual cakes, fry in vegetable oil until golden brown. Keep warm.

Dining on Deck | Main Dishes

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Prosciutto Wrapped Mahi-Mahi with Kiwi Kalamata Salsa over on Magic Inspiration by Chef Sandy Hamel Sautéed Spinach Ingredients Prosciutto Wrapped Mahi Mahi: 1.5 lbs (4 portions) white fish (mahimahi, grouper, sea bass) 8 slices prosciutto 1 clove garlic 2 Tbs olive oil

¼ Tbs fresh ground black pepper ¼ tsp salt

Kiwi Kalamata Salsa: 4 Tbs red or yellow pepper, diced 2 Tbs green onion, minced 1 11oz can mandarin oranges 2 kiwis, diced 12 kalamata olives, diced 1 lime, zest and Juice 1 Tbs fresh cilantro, minced

20 Minutes before you plan to serve the meal, prepare the fish by wrapping each individual portion in two slices of prosciutto. Heat the olive oil and garlic in a sauté pan with a lid covering.

Once oil and garlic are hot (1-2 minutes), place prosciutto-wrapped fish in pan and cover with lid. Cook for five minutes on each side (assuming fish is about 1.5 inches thick) until prosciutto is a bit crisp and fish is cooked thoroughly. Thicker portions of fish may require a few more minutes to ensure they are cooked throughout.

Sautéed Spinach w/Pine Nuts: 8 C baby spinach 1 shallot, minced 2 Tbs pine nuts 2 tsp olive oil chartermagic.com

Directions One hour before serving, prepare the Kiwi Kalamata Salsa by combining all ingredients and refrigerating.

Remove fish from pan, and add olive oil, pine nuts and shallot to pan, sautéing for two minutes until pine nuts start to tinge brown. Add the spinach and toss briefly, coating with other ingredients.

Plate by placing sautéed spinach on the center of the plate, stacking the fish on top of the spinach, and finishing with two to three tablespons of the Kiwi Kalamata Salsa. Serves four.

Dining on Deck | Main Dishes

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Lobster & Shrimp Tian Ingredients 2 C lobster, blanched 20 large cooked shrimp ½ C lettuce or rocket 2 Tbs sesame seeds 1½ Tbs lemon juice ¹⁄³ C mayonnaise 1 Tbs white wine vinegar 1½ Tbs olive oil ½ C crème fraiche 3 avocados 4 plum tomatoes 3 spring onions, finely chopped 1 egg Sea salt & black pepper Chopped chives Oil for deep-frying Micro herbs Wonton pastry (optional) Lumpfish caviar sailmarmot.com

on Marmot by Chef Anya Paxton

For the wonton, beat the egg, brush Directions over the wonton. Dust skin with Chop the lobster and shrimp then sesame seeds and deep-fry until mix with mayonnaise, 1 Tbs lemon juice and chives. Add salt and pepper golden brown. to taste. Peel and chop the avocado. Assembly: Use a round mould about Add the remaining lemon juice and 2 ½” diameter x 2 ½” high. Divide all season to taste. the ingredients into four equal parts, starting with the meat mixture then Cut the top and the bottom of the tomatoes only deep enough to pierce the avocado. Press after every layer to remove any air. the skin then blanch in boiling water for 10 seconds. Remove and refresh For final layer, spoon one heaped in ice water. Peel the tomatoes, cut spoonful of crème fraiche onto the into quarters and remove seeds and avocado and spread over. When the pulp. Cut the flesh into small squares mould is removed, place the wonton about half a centimetre in length. crisp on top.

To make salsa, mix the tomato Garnish with lettuce, tomato salsa, concassé with finely chopped spring caviar and micro herbs. Drizzle with onions, white wine vinegar and olive oil. olive oil. Serves four.

Season to taste with salt and pepper.

Dining on Deck | Main Dishes

45

Chicken Breasts with Black Bean Salsa Ingredients 4 6oz chicken breasts, skinless, boneless 4 slices Monterey Jack cheese 1 15oz can black beans, rinsed 12 grape tomatoes, sliced 1 yellow bell pepper, diced 1 orange bell pepper, diced 2 green onions, sliced 1 avocado, diced Juice of 1 lime ½ C mayonnaise ½ C sour cream 1 C fresh cilantro, chopped 1 lime, zest & juice only 1 clove garlic, minced 1 head iceberg or red leaf lettuce, chopped

nordicalady.net

Directions Cook chicken breasts either on the BBQ or on stovetop. Slice cheese on the diagonal and place on top of the cooked chicken breast then place in a pre-heated oven until cheese melts, about two minutes. Thoroughly rinse the black beans and mix together with the peppers, tomatoes, green onions and avocado. Make sure that you squeeze the lime juice over the avocado first to prevent browning.

Mix the mayonnaise, sour cream, cilantro, lime zest, lime juice and garlic together to make a lime aioli then pour over the salsa mixture and toss to combine.

on Nordic Lady by Chef Laurie Rainthorpe

Place the lettuce on the plate. Top with the black bean salsa mixture and then the chicken with melted cheese.

If the chicken looks too chunky, it can be sliced on the diagonal and then placed on top of the black bean salsa. Top the chicken with a bit more of the lime aioli. Serve remaining aioli on the side. Serves four.

Dining on Deck | Main Dishes

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Dorado Stacks with Salsa Verde Ingredients 4 dorado fillets (or any other meaty white fish with no bones) 1 large eggplant, sliced ½" thick 2 beef tomatoes, thinly sliced 1 small ball of mozzarella cheese, thinly sliced 1 handful of fresh basil, remove stalks 2 Tbs balsamic vinegar 3 Tbs olive oil Salsa Verde: 2 large handfuls parsley, finely chopped 2 Tbs capers, rinsed 1 Tbs dill pickles, finely chopped 1 Tbs anchovies, finely chopped 2 cloves garlic, crushed 3 Tbs red wine vinegar ¹⁄³ C olive oil

sy-pacificwave.com

on Pacific Wave by Chef Mark Miles

Directions Make the salsa verde by combining the parsley, capers, dill pickles, anchovies and garlic in a bowl, then stir in the red wine vinegar and olive oil. Set aside.

Brush the eggplant with some of the olive oil and cook under a hot grill or in a frying pan until golden brown on both sides. Drain on kitchen towel. Heat a little oil in the pan and cook the dorado fillets until golden brown. Add the balsamic vinegar to the pan with the fish and cook for one minute. On four serving plates, layer the eggplant followed by the basil, tomato, mozzarella and dorado.

Then drizzle with the salsa verde and serve. Serves four.

Dining on Deck | Main Dishes

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King Prawns in Sweet Corn and Coconut Milk Sauce

on Viking Dream by Chef Sally Duncan

Ingredients Two to three dozen large raw shrimp Juice of 1 lemon Spice seasoning (see below) 1oz butter 1 chopped onion 2 crushed garlic cloves 2 Tbs tomato puree ½ tsp dried thyme ½ tsp cinnamon 1 Tbs chopped fresh coriander ½ chopped hot chili pepper ¾ C frozen or canned sweet corn ¼ C coconut milk Chopped fresh cilantro to garnish Spice Seasoning: 1 crushed garlic clove or 1Tbs garlic granules ½ Tbs freshly ground black pepper

vikingdream.net

½ Tbs paprika ½ Tbs celery salt ½ Tbs curry powder 1 tsp sugar Directions Sprinkle the raw shrimp with lemon juice and spice seasoning and leave to marinade in a cool place for one hour.

Melt the butter and fry onion and garlic for five minutes until slightly softened. Add the marinated shrimip and cook for a few minutes, stirring occasionally until they are cooked through and pink. Transfer the shrimp, onion and garlic mix to a bowl, leaving behind some of the buttery liquid.

Add the tomato puree to the pan and cook over a low heat stirring thoroughly. Add the thyme, cinnamon, cilantro and hot pepper and stir.

Blend the sweet corn (reserving about one tablespoon) with the coconut milk in a blender. Add coconut milk mixture to the pan and simmer until reduced. Add the shrimp and reserved sweet corn, and simmer for about five minutes.

Serve hot, garnished with cilantro.

Accompany with rice. Serves four.

Dining on Deck | Main Dishes

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Red Snapper with Mango, Ginger Vinaigrette & Spiced Shallots

on Yes Dear by Chef Jody Boyd

Ingredients 4 red snapper fillets, cut in half diagonally ¼ C canola oil for frying ½ lb Vermicelli noodles 2 mangos, cubed ½" 1 can light coconut milk Cilantro stems Lime zest Vinaigrette: ½ to 1 Tbs fresh ginger, grated 2 Tbs lime Juice 1 Tbs fish sauce 1 Tbs brown sugar 1 Tbs rice vinegar 1 Tbs canola oil Shallots: ¹⁄³ can coconut milk – top third of can 1 Tbs lime juice 4 shallots

yachtyesdear.com

¼ C cornstarch 1½ tsp cayenne pepper Canola oil for frying Directions Place cubed mango in a bowl with a can of coconut milk. Whisk all vinaigrette ingredients together.

Whisk third of a can of coconut milk and lime juice together. Slice shallots very thin, separate into rings and add.

Let stand for 30 minutes.

Combine cornstarch and cayenne.

Heat oil in saucepan. Drain shallots and toss with cornstarch mixture.

Deep fry in batches until golden brown.

Season with sea salt.

Remove moisture from fish by lightly rubbing the back of a knife, repeatedly, over the skin-side and patting the fish dry. Season with salt and pepper.

Heat a large pan as hot as possible, add the oil and place the fish skin-side down on the pan. Cook in batches if necessary, so as not to crowd the pan, pressing down on the fish to prevent arching. Cook at high heat until the skin becomes crispy and dark brown.

Turn the fish over and cook until the flesh is firm.

Prepare noodles as per package instructions.

To plate, place a tablespoon of the coconut milk from the mango in a shallow bowl. Twirl a tong-full of noodles in the center. Add some drained mango, followed by two pieces of fish. Drizzle 1-2 tablespoons of vinaigrette over the fish and garnish with shallots, cilantro stems and lime zest. Serves four.

Dining on Deck | Main Dishes

53

Desserts

Rum Fudge Chocolate Pie Ingredients Crust: 1½ C crumbs from crushed ginger biscuits, coconut biscuits or graham crackers ¼ C brown sugar 6 Tbs melted butter

Directions Crust: Preheat oven to 350°F. Combine all ingredients in a medium-sized bowl.

Using wax paper, evenly distribute crumbs into a greased, 9" pie pan.

Bake for 10 minutes. Cool before filling.

Filling: 8 oz semisweet chocolate ½ C salted butter ¾ C brown sugar 3 large eggs ¼ C rum ¼ C sifted flour

Filling: Melt the chocolate and the butter in a double boiler or at 50% power in the microwave at 30-second intervals until melted. In a medium-sized bowl, whisk the eggs then add the rum, sugar and sifted flour. Add the melted chocolate and butter to the egg mix.

Whisk gently and add a splash of coffee. Once the mixture is smooth, pour it into a prebaked pie shell.

Splash of coffee

yachtadastra.com

on AdAstra by Chef Bridget Kane-Berman

Cook the pie in preheated oven for 20-25 minutes. The pie should be smooth and still a little wobbly in the middle. Do not overbake. Let the pie cool and then place it, covered, in the freezer for at least two hours.

Serves eight.

Dining on Deck | Desserts

57

Apple Lemon Brioche Ingredients 6 C bread (dinner rolls, hamburger or hot dog buns) ½ C raisins or blueberries 6 oz cream cheese 8 eggs 1½ C milk Sauce: 10 oz apple juice Juice of 2 lemons ½ C sugar Cornstarch to thicken

yachtadeia.com

Directions Grease a 9x9” pan. Break apart bread into rough pieces by hand.

Place 3 cups of bread into the pan.

Sprinkle raisins or blueberries over the bread. Place cream cheese in small pieces, spaced apart over the raisins or blueberries. Place the remaining three cups of bread on top.

Mix eggs and milk with whisk. Pour eggs and milk over the bread. Place in refrigerator. After all the ingredients have set, place the dish in a 350°F oven and bake for approximately 45 minutes.

on Adeia by Chef Michelle Heyns

While brioche is baking, mix apple juice, lemon juice, and sugar in a small saucepan. Allow to boil and then thicken with cornstarch till desired consistency.

When baking is done, cut into portion-size pieces and drizzle sauce over it. Serves six.

Dining on Deck | Desserts

59

Cheesecake with Strawberries and Cream Ingredients Crust: 10 digestive biscuits or graham crackers 2 tablespoons melted butter Filling: 1½ lbs cream cheese 1½ C white sugar 5 large eggs 16 oz cream ¼ C flour 2 tsp vanilla paste 2 tsp lemon juice Zest of 1 lemon 4 egg whites Topping: 2 C fresh cream 3 Tbs sugar 1 C fresh strawberries

bookaldebaran.com

Directions Crust: Crush biscuits into crumbs and mix with melted butter. Press into a 9” buttered spring pan, trying to line about 1 ½ inches up the sides of the pan. Set aside.

on Aldebaran by Chef Crystal Dauth

speed until white peaks appear then gently fold into the cream cheese mixture. Pour mixture over the crust in the spring pan. Place on the top rack in the middle of the oven for one hour and 15 minutes. Let cool at room temperature for about an hour before putting it in the fridge.

Filling: Topping: All ingredients should be at room Whip cream and sugar together. temperature before you begin.

Preheat oven to 325. Beat the cream Smooth mixture on top of cheese until light and fluffy. Keep the cheesecake. Half strawberries and mixer on a low setting throughout the arrange on top of cream. Leave in beating and mixing process. Add the fridge for 24 hours before serving.

Waiting enhances the flavour and is sugar a little at a time and continue well worth it. Serves eight. beating until creamy. Add one egg at a time and beat after each egg.

When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the cream and beat well. In a separate metal bowl, beat the egg whites on medium

Dining on Deck | Desserts

61

Summer Berry Indulgence Ingredients 2 C mixed English berries (raspberries, blackberries, blackcurrants, redcurrants and strawberries), fresh or frozen.

8 slices of medium white bread, crusts removed (or pound cake or sponge cake) 2 Tbs powdered sugar 4 sprigs of fresh mint

on Cuan Law by Chef Tara Phelan

Directions Line four white wine glasses with cling film.

Place all the fruit in a pan with sugar plus one cup of water and bring to a boil. Turn off.

Line the glasses with the bread or cake. Spoon the berries into lined glasses and top with slice of bread.

Save some berries for decoration and remaining liquid for sauce. Cover and chill for 3 hours.

Place remaining liquid in food processor to make sauce.

When ready to serve, turn out puddings which should have set, cover in the sauce and decorate with saved berries, a sprig of mint each, and a light sprinkle of powdered sugar.

cuanlaw.com

Dining on Deck | Desserts

63

Ginger Poached Pears Ingredients 2 C water 2 C orange juice 1 C sugar 2 Tbs grated fresh ginger 2 cinnamon sticks 2 star anise or 1 tsp aniseed 8 medium pears 2 lemons, halved 3 C plain yogurt, strained Minced crystalized ginger or poppy seeds

Directions Combine the first six ingredients in a large, heavy pot and bring to a boil. Reduce heat and simmer for five minutes. Remove from heat. Cut pears in half and core the center. Rub the exposed flesh with the lemon halves. Add the lemon rinds to the pot. Place the pears in the pot. Cover pot, and cook until they are just tender, about 18 minutes. Discard the lemon rinds, and transfer the pears to a bowl, using a slotted spoon.

Pour the poaching liquid over them.

Cover the pears and refrigerate them overnight or until they are cold.

on Soterion by Chef Tara Chaille

Divide the pear halves between eight bowls, and spoon some of the chilled syrup over each pear. Place a dollop of strained yogurt on the side and garnish with a sprinkling of minced crystalized ginger or poppy seeds. Serve with fresh beignet, if available. Serves eight.

After pears are chilled, pour the poaching liquid into a saucepan and reduce until it is a syrupy consistency. Strain syrup into a bowl and chill again.

yachtsoterion.com

Dining on Deck | Desserts

65

Beverages

Ti’Punch and Trouble Terminator Ingredients Ti'Punch: ¹⁄³ : 1 oz cane sugar syrup ²⁄ ³ : 2 oz white rum, preferably rum “agricole” from Martinique or Guadeloupe ¹⁄³ : 1 lime

Directions Ti'Punch: Pour the cane sugar syrup in glass.

Roll the lime firmly on a hard surface, cut it in two, and squeeze one of the halves over the glass. Add a quarter in the glass and keep one for decoration. Pour rum. Mix with love, crushing the lime with the flat end of a bar spoon. Optional: add 2 cubes of ice. Add a short straw, and serve in an old-fashioned.

on Oteka by Captain Patrick Beaufront

Trouble Terminator: Combine the first seven ingredients in a shaker or blender. Shake well or blend for 2 minutes. Pour into a tall glass over crushed ice. Sprinkle with nutmeg. One serving.

Trouble Terminator (TT): 2 measures of white rum 1 measure of amber rum 3 measures of 100% pineapple juice Ti’Punch is an institution in French 1 measure of 100% orange juice West Indies. Traditionally, you drink it 1 measure of sweetened coconut cream without ice and you keep a glass of ice-water on the side. Purists use cane 1 measure of squeeze lime sugar powders. Some people from A few drops of Grand-Marnier Guadeloupe drink it just after wake up Freshly grated nutmeg for topping and call it décollage (take-off). Excellent medicine for sea sickness, Ti’Punch can also be made with old rum and is called "Ti’vieux" (littl’old). One serving. yachtoteka.com

Dining on Deck | Beverages

69

Recipes

Translations & Conversions

Appetizers Poke Maguro with a Spicy Cream Sauce.............. 8

Wrapped Mahi-Mahi with Roasted Red Pepper Sauce................................................................... 38

US

UK

Bell Pepper

Avocado Shrimp Cocktail..................................... 10

Pistachio-Crusted Pork Tenderloin with Carrot Mango Reduction & Sweet Potato Rosti............. 40

Capsicum

Broil

Grill

Cilantro

Fresh Coriander

Dessert

Pudding

Lobster and Shrimp Tian.......................................44

Eggplant

Aubergine

Chicken Breasts with Black Bean Salsa................................................. 46

Green Onion

Spring Onion

Grill

Barbeque

Powdered Sugar

Icing Sugar

Shrimp

Prawn

Red Snapper with Ginger Vinaigrette and Spiced Shallots..................................................................52 Desserts Rum Fudge Chocolate Pie................................... 56

Zucchini

Courgette

350°F

180°C

Mexican Seafood Salad....................................... 28

Apple Lemon Brioche........................................... 58

1 C liquid

240ml

Island Pork Tenderloin Salad................................ 30

Cheesecake with Strawberries and Cream.......... 60

1 C flour

about 150g

Mediterranean Crab Pasta Salad over Shrimp and Scallops.................................................................32 Mains Mahi-Mahi with Lemon Butter Sauce................... 36

Summer Berry Indulgence.....................................62

1 C butter

225g

Ginger Poached Pears..........................................64 Beverages Ti’Punch and Trouble Terminator.......................... 68

1 C sugar

225g

1 C fruit or veg

between 100g to 200g

Coconut Tuna Ceviche..........................................12 Bacon Wrapped Dates with Peppered Raspberry Sauce....................................................................14 Watermelon-Mango Gazpacho Coolers with Fresh Caribbean Lobster................................................ 16 Caribbean Spring Rolls........................................ 18 Sesame-Coated Shrimp Kebabs with Asian Coconut Bowl Side Salad .................................................. 20 Salads Arugula & Watermelon Salad with Spicy Citrus Dressing................................................................24 Red Chile Crusted Sea Scallops with Mango Tortilla Salsa..................................................................... 26

70 Dining on Deck

Prosciutto Wrapped Mahi Mahi with Kiwi Kalamata Salsa over Sautéed Spinach.................................42

Dorado Stacks with Salsa Verde.......................... 48 King Prawns in Sweet Corn and Coconut Milk Sauce................................................................... 50

(low for heavy items, high for light)

bvicrewedyachts.com

"Go ahead and try these recipes, but when you do, be sure to close your eyes and

imagine yourself nestled at anchor somewhere among Nature’s Little Secrets, the British Virgin Islands."

All proceeds from the sale of this book benefit the Charter Yacht Society of the BVI, a not-for-profit organisation representing crewed charter yachts in the British Virgin Islands.

ISBN 978-0-9569697-1-2

9 780956 969712