Recipes From the Virtual Voyage of the Pau

Many years ago a group of members of the alt.sailing.asa newsgroup went on a "virtual voyage" on an imaginary schooner from Hawaii to the South Pacific islands.  As part of the fun, we (mostly a guy named Schoonertrash) collected a bunch of recipes we could virtually eat along the way.  Lately, thanks to a nifty web site called http://web.archive.org I was able to find the recipes and re-post them here, in a somewhat better organized form than they were originally presented.  I don't know where all these recipes originally came from, but if anyone is mad because they were "stolen" from them, let me know and I'll remove or give credit where credit is due for individual recipes.  Most are available from the list to the left, but on this page you'll find a few Louisiana and Caribbean recipes, and some submitted by other members of the virtual crew.  Enjoy!

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Some Caribbean Fare

The First Voyage of the Pau

Katysails has been elected, drafted, and has even volunteered to be the Chief Kook for the voyage.  Here's what she had to say:

What kind of accoutrments are there in the galley?  Do I have a propane or alcohol stove/  Is there an oven?  Seeing that this voyage is in southern waters, making heavy hot food might not be the thing....I can make bread in the pressure cooker if there is no oven....I would think that a trip's worth of powdered egg and dehydrated potatoes would be necesary and unattainable on the
way.  I would like a barrel of apples...a hardy northern variety like spies that won't go soft and mushy too quickly.  I would like a number of cabbages, which are very high in vitamin C content and they should be waxed.  I would also like rutabagas (large turnips) becasue they can be waxed and are also nutritionally high in vitamins. They can be hidden in other foods so you won't know they're there.  Citrus fruit will keep for several weeks and we can probably pick up more fruit along the way.  I would think several hams, some smoked salmon, and large tins of tuna should be included, along with hard salamis and Canadian bacon.  None of those items needs refrigeration.   Beef jerky can be reconstituted in stews but is really pricey.  There is, of course, the soy meat products, which all taste slightly like nitrates, but are
nutritious.  Those who are on restricitve diets will have their meals made of these substances.  I would think several sacks of rice (preferably jasmine) and oatmeal would be included.  One whel of parmigiana, and several wheels of sharp cheddar are necessary. Soft cheese like mozarella and swis will not keep.  I would also like several packages of mung beans so I can grow sprouts which are
very nutritious and can be thrown in salads and soups.  Boullion is also a necessity for soup starter.  For seasonings I will need a copious amount of chili, celery seed, marjoram, thyme, bay,basil, oregano, a bushel of garlic, cumin, cinnamon, and ginger.   I will also need soy sauce, catsup, dry mustard, vinegars red and white and balsamic, canola and olice oils, peanut oil for stir frying.  I will need a large wok, a large cast iron skillet, and a large cast iron soup pot.  I will also need a saute pan. If there's an oven, I can use some bread pans, and a 9.5 x 13 cake pan.   Or 2 cupcake pans.  Oh, and a gigantic vat of peanut butter.  Who wants creamy and who wants crunchy? 

Katy has supplied a fantastic Smoked Chicken Recipe:

This is one of the recipes for smoked chicken that I'm planning to prepare
for the crew.  Those of you who are vegetarian will be served the same salad
with TVP chicken replacement:
Smoked Chicken, Pineapple and Macadamia Salad
a touch of Hawaii to start your meal


 

1 1/2 pounds boneless smoked chicken, cut into 1/2" dice
1-1/2 cups thin sliced celery
1 medium size pineapple, peeled, cored and cut into bitesize pieces
2/3 cups mayonnaise (homemade)
1-1/2 tsp Dijon mustard
2 Tbls raspberry or sherry vinegar
salt and freshly ground black pepper
1 cup coarsely chopped roasted macadamia nuts
Celery leaves for garnish

In a mixing bowl, combine the chicken, celery and pineapple. In a small bowl,
combine the remaining ingredients except the macadamia nuts and celery
leaves. Toss with the ingredients in mixing bowl. Refrigerate until serving
time. Garnish with the nuts and celery leaves.Serves 6. Preparation time: 5
minutes
 

Another Fine Recipe From Kook Katy:

You've all been working hard so I thought we'd have a special treat and sent
Deb and Mike Fulmor down to do a little spear-fishing and gathering this
afternoon.  This is what we came up with for dinner tonight:  (you will
notice that I have kept the meals in port light so far...I did some inquiries
about where each of you was eating when you were in town and was aghast at
the amount of grease...when we're underway and working hard I'll beef up the
meals a bit.  Breakfast will usually be pretty hardy and the middle meal will
be the main course....supper will be light and we will have tea....I'll post
the scone recipes soon!):
    


Ingredients:
1-1/2 pounds fresh  large shrimp in shells and sea scallops
1 to 1-1/2 pounds fresh or frozen salmon fillet (I substituted mahi mahi)
1 red sweet pepper cut into 1-inch pieces
1 medium red onion cut into bite-size pieces
1 small zucchini halved lengthwise and cut into 1/2-inch slices
1 small yellow summer squash halved lengthwise and cut into 1/2-inch slices
1/3 cup olive oil or cooking oil
3 tablespoons lemon juice
2 cloves garlic, minced
1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed, crushed
1 teaspoon pepper
Curly endive or leaf lettuce
Fresh dill sprigs
Caper Mayonnaise, Honey-Lime Dipping Sauce, and/or Strawberry-Basil Sauce

Preparation Instructions:
Prep Time: 45 minutes
Cooking Time: 10 minutes
Thaw shrimp and/or scallops and salmon, if frozen. Cover and chill till
needed.
Soak 12 to 15 four-inch wooden skewers in water for 20 to 30 minutes; drain.
Set aside for vegetable kabobs.
Meanwhile, peel shrimp, if using, leaving tails intact; devein. Thread shrimp
and/or scallops on several 12- to 15-inch metal or wooden skewers (if using
wood, soak as directed). If using both shrimp and scallops, thread on
separate skewers because scallops cook faster. Cover and chill till needed,
up to 4 hours.
For vegetable kabobs, on each of the presoaked 4-inch skewers thread 1 piece
each of sweet pepper, onion, zucchini, and summer squash. Cover and chill
till needed, up to 4 hours.
In a small bowl stir together oil, lemon juice, garlic, dill, and pepper.
At grilling time, brush salmon on both sides with some of the oil mixture.
Place salmon on a piece of heavy foil or on a fish-grilling rack.
Brush shrimp and/or scallop skewers and vegetable kabobs with remaining oil
mixture.
Grill seafood and vegetable kabobs, uncovered, directly over medium-hot
coals. For shrimp, grill 10 to 12 minutes or till pink, turning once. For
scallops, grill 5 to 8 minutes or till opaque, turning once. For salmon,
grill 4 to 6 minutes per 1/2-inch thickness of fish. For vegetable kabobs,
grill 6 to 8 minutes or till squash is tender and onion is crisp-tender.
To serve, line 1 or 2 large platters with endive or lettuce. Using a large
fork, push cooked shrimp and scallops off skewers. Arrange kabobs and salmon
on platters. Garnish with dill sprigs. Serve with Caper Mayonnaise,
Honey-Lime Dipping Sauce, and/or Strawberry-Basil Sauce, if desired.
 

Well, troops, since I had the ovens going anyway, I decided to make hay while
the sun shines and put together this dish for dinner.  Mike was good enough
to go pluck me some scallops (actually, they're conch cause that's what he
found and that's better than scallops anyday).  I made a pan up for you
vegertarinas, too and added some tofu instead of the conch meat.  I made sure
to add a bit more spice to that pan since the conch flavor won't be there....
Scallop Lasagna 


  2   lbs bay scallops or scallops
   1/3 cup butter or margarine -- about
  1   cup green onions, chopped
  1   clove garlic, minced or pressed
   1/2 teaspoon fresh thyme leaves or  1/4 teaspoon dry thyme leaves
   1/3 cup all-purpose flour
  1   cup regular-strength chicken broth
  1   cup whipping cream
   1/2 cup dry vermouth or dry white wine
  1   ( 1/2-lb ) package dry lasagna noodles
   1/2 lb swiss cheese, shredded -- 2 cup

1. Rinse scallops well and drain, if using regular scallops, cut into
1/2-inch pieces.
2. Melt 1 tablespoon butter in a 12 to 14-inch frying pan.
3. Add onion, garlic and thyme; stir on medium-high heat for 1 minute.
Add scallops; cook, stirring often, until they are opaque in the center (cut
to test), 2 to 3 minutes.
4. Remove from heat; pour scallops into a large strainer pos itioned
over a bowl; let drain for 20 to 30 minutes.
5. In the same frying pan, melt remaining butter on medium heat. Add
flour and stir until it turns a light golden color.
6. Remove from heat; smoothly mix in broth, cream and vermouth.
7. Return to high heat; bring to a boil, stirring and set aside. Fill a
4 to 5-quart pan 3/4 full with water and bring to boiling over high heat. Add
lasagna to water and boil, uncovered, until tender to bite, about 10 minutes;
drain.
8. Rinse lasagna with cold water until cool; drain again and set aside.
Pour scallop juices into a 1 to 1 1/2-quart pan; boil on high heat,
uncovered, until reduced to about 2 tablespoons; stir near the end to keep
juices from scorching.
9. Mix juices with cream sauce. Line bottom of a 9 x 12-inch buttered
baking pan or dish with 1/3 of the lasagna noodles.
10. Spread noodles with 1/3 of the sauce; top with 1/3 of the scallops,
then with 1/3 of the cheese. Repeat layers twice more, ending with cheese on
top.
11. Cover pan with a lid or foil; if made ahead, chill up to 1 day, then
bring to room temperature. Bake lasagna in a 350 degrees oven for 20 minutes.

12. Remove foil and bake until cheese is golden, about 20 minutes longer.

13. Let stand 15 minutes to firm before cutting; lift out portions with a
wide spatula.
14. Makes 12 servings as a first course, 6 as an entree.
 

SeaHag's Chicken Stew

Katy's been working so hard whipping the galley into shape and I found a couple chickens hiding while I was cleaning out the bilges so I figured I'd make dinner tonight:

2 cut up chickens            4 large onions, sliced in 1/4" rings
1/2 c. lemon juice            1/2 c. olive oil or so
1 1/2 c. cider vinegar            1 1/2 c. chicken stock
6 cloves garlic, minced             1 1/2 c. dry white wine
1 tsp. black pepper            2 tbsp. tomatoe paste
2 jalapeno peppers, minced        salt to taste
1 c. parsley, chopped

Marinate chicken in next 7 ingredients overnight. Scrape marinade off the chicken
pieces and brown in the olive oil. As the pieces brown, remove and place in dutch oven.
When all the chicken is done pour the marinade into the oil and simmer 5 minutes, scraping up the browned bits. Add remaining ingredients and simmer another 5 min. Pour over chicken, cover and simmer 45 minutes. Serve over rice, with a green salad. Tonight
we have beer or wine!
 

Don't worry...I made enough for everyone!   And thanks, Scott, for scraping  all those coconuts for me!

LUAU/PALUSAMI

(SERVES 10)
Ingredients: Baking needs:- 5 coconuts - coconut scraper- onions - baking  tin- lots of taro leaves - (usually the inside leaves are  preferred)- aluminum foil -  a thin cloth or a 'tauaga' - salt (strainer)

PREPARING THE CREAM:Scrape 5  fresh coconuts into the baking tin.
Bake in oven until brown. Add ~ cup of warm water.
Squeeze with a thin cloth or tauaga to get cream.
Add salt and onion to personal taste.

PREPARING THE LUAU/PALUSAMI:Get taro
leaves. (You will need ~ 4 leaves for one luau.
Use 1 big leaf and 3 or 4 smaller leaves. You can break a bigger leaf  to make a smaller leaf.) Lay the 4 pieces flat with the big one  on the bottom and the 3 smaller ones on top.
Place leaves in hand and close hand slightly
to make leaves in a bowl-like shape, into which you pour the cream.
Pour ~ a small cup of coconut cream inside the leaf structure  and close outside edges of the leaves to enclose the cream,  making the leaves like a ball-like structure.
Wrap total package in aluminum foil, twisting the top  to conceal and hold the package tight.
Put in oven and cook for about an hour
at ~ 250`C (quite high).

since 1/31/08