Bon Appetit

BON APPETIT By SNAPSHOTJORDAN B. DARLING By SEA STAFF

BON VOYAGE AND BON APPETIT

WE ALL LOVE SPENDING our days and nights at sea but with that always comes the question, “What are we going to eat”? Entertaining aboard can be challenging. Preparation and planning are key. Things to consider, length of trip, your audience, and the galley. I love to cook and I'm always looking for new inspiration, so I turned to our readers and with great response, you are sharing your boating recipes with all of us!

Seared Rare Tuna with Crab, Avocado, and Spicy Vinaigrette

A simple, easy, and elegant crowd-pleaser. This can be assembled in the kitchen and brought out to the deck. This sauce is so good you’ll want to use it for all kinds of stuff. This recipe makes extra and it will keep in the fridge for one month. BONUS garnishes: Nice slices of medium-rare steak and/or Californian sturgeon or paddlefish caviar!!

For the sauce: ¼ cup of low sodium soy sauce (sub tamari for gf) 1 tbsp brown sugar 1 clove garlic, peeled 1 one-inch piece of ginger, peeled 1 tsp Siracha ½ tsp wasabi powder

The juice of ½ lemon 1 tbsp fish sauce 1 tbsp rice vinegar 1/3 cup Canola or vegetable oil ½ tsp toasted sesame oil 1 tsp water

Place all the ingredients into a food processor or, preferably, a blender and blend until thoroughly combined. Transfer to a proper container and chill.

For the tuna:

Season the fish with salt and pepper on all sides. Heat a sauté pan to medium-high heat and sear the tuna on all sides for about 8-10 seconds per side. Keep it RARE!! Set aside to “rest”.

For the crab:

Take some picked crabmeat and place it in a bowl. Add a spoonful of mayonnaise and some lemon juice. Combine. Some herbs would be nice too!!

For the greens: 1 avocado, halved and sliced 1 handful of picked herbs. Cilantro, basil, mint, and parsley all work well here. 1 English cucumber, thinly sliced

Assorted radishes. I used watermelon and regulars in this example.

Assorted bitter greens. Frisee, arugula, radicchio, cress, etc.

To assemble:

Thinly slice the tuna and arrange it atop cucumber slices.

Place the greens, radishes, and avocado.

Spoon down the crab.

Drizzle with vinaigrette, Viola!!

Submitted by Brian Shaner – Fort Collins CO

Grilled Mackerel

Ingredients: Mackerel White Wine Red Wine Vinegar Garlic Juniper Berries Rosemary Thyme Pepper Chili Powder Lemon Olive Oil Sea Salt

Instructions:

Mix the ingredients into a container and marinate the fish before grilling.

Submitted by Annette Elkemann - Berlin, Germany

Konigsberger Klopes (German Meatballs)

The Meatballs: ½ lbs ground turkey ½ lbs ground beef 2 slices of day-old bread ½ cup diced onion 1 egg Salt and pepper to taste

The Broth: 4 cups of beef broth 1 onion 1 bay leaf ½ tsp black peppercorns

The Sauce 2 tbsp mushroom gravy 1 tbsp capers 3 tbsp unsalted butter 3 tbsp flour ¼ cup of sour cream Salt and pepper to taste Meatball Directions:

Place the bread slices in a bowl, cover them with water and soak for 10 mins. Discard the water and tear the bread into small pieces and place the pieces in a large mixing bowl. Add in the additional ingredients, mix well and form the mixture into 2-inch meatballs.

Broth:

Place broth ingredients into a Dutch oven and bring to boil. Gently add meatballs. Reduce heat to medium and simmer for 20 mins or until they are cooked through. Transfer the meatballs to a plate and set them aside. Strain broth to remove onion, peppercorns, and bay leaf. Set aside.

Sauce:

Melt butter into the Dutch oven. Stir in flour. Add mushroom sauce, capers, and 3 cups of broth to the pan. Simmer until the sauce thickens, it takes about 5 minutes. Stir in sour cream and salt and pepper to taste. Add meatballs, simmer till heated through. Garnish with parsley. Serves: 3-4 Total Time: 1 hour

Submitted by Dennis Vernon – Newport 33 Sailboat, Naples CA

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