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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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A Few Recipes from Louisiana:

Jambalaya

4 tablespoons bacon drippings

1 medium onion, chopped

1 green pepper, chopped

hot pepper to taste

garlic to taste

16 ounce can tomatoes or 5 fresh, chopped

paprika and Tabasco sauce to taste

1 cup raw rice (long grain)

1 cup ham, sausage, chicken, shrimp or other meat.

Saute onion, pepper, garlic in drippings. Add rice and cook 2 min. Add meat, tomato, salt Tabasco and paprika. Pour into deep pan, cover and bake at 350 for 45 min or until rice is tender. Best made ahead and eaten warmed over.

Serve with pull-apart bread and salad.

 

 

Louisiana Dirty Rice

1 c. rice

Salt, red pepper, white pepper, black pepper

1/2 # chicken livers

1/2 # Ground Beef

1/2 c chopped onion

1/4 c. chopped celery

3 green onions

2 tbsp chopped parsley

Butter

1/3 c. oil

Cook rice with butter. Brown ground beef in oil, add chopped livers, cook until thoroughly browned, add onion and celery, saut� until tender, add cooked rice, mix in parsley and onion tops, season to taste with salt and peppers

 

Some Caribbean Fare

 

PIGEON PEAS & RICE

 1/4 cup pigeon peas

1 clove of garlic

1 green pepper

escallion

black pepper

thyme, salt to taste

2 cups rice

coconut milk.

Wash peas and soak in 2 cups of water.

Pour peas and water in a pot with coconut milk, garlic and put to boil.  cook peas until tender adding more water if necessary.

When peas are cooked add salt, whole pepper, black pepper, thyme, & escallion. Let season simmer.

Wash rice if necessary, then add to pot. Use a fork to mix everything together.

Cook on a low fire until done.

 

 

 

CURRY CHICKEN

 1- 3lbs chicken

2 tablespoon curry powder

onion, thyme, garlic, pepper, black pepper.

salt to taste

lemon or lime juice

 

Clean, skin, and cut chicken in small pieces, then wash with lime or lemon juice

Drain, season with curry, onion, thyme, garlic, peppers, salt and let marinate for awhile

In a skillet pour about 3 tablespoon of oil.  Let oil heat but not too hot

Add chicken and let cook until done.

Serve over white rice

 

 

BANANA FRITTERS

 2 large bananas, very ripe

Batter

Vegetable oil for deep frying

Sugar

Batter

2 oz flour

� tsp salt

1 egg

� pt milk

� tsp baking powder

 

Add the flour, baking powder and salt into a bowl.

Make a well in the center, break the egg and add it to the flour.  Add a small quantity of milk and stir.

Continue adding the milk gradually, stirring all the while, until all the milk is added and the batter is of a smooth consistency. Beat about 5 minutes.

Peel and smash the bananas, coating thoroughly with batter.

Heat the oil and drop 1-2 tablespoons of batter until golden brown. Drain and sprinkle with sugar br> Serve hot.

 

 

 

GRIOTS

All Ingredients should be prepared before you start cooking.  This will save time and make cooking the dish easier and more enjoyable.

a 3 lbs shoulder of pork, cut into 1 to 2 inch cubes

a finely chopped large onion

a half cup of chopped shallots

one cup of bitter orange juice

one chopped hot green pepper

a half cup of vegetable oil

salt, pepper and a litle thyme

 

Put all ingredients except the oil in a large pot and marinate overnight in the refrigerator.

Place the marinated pork on the stove,

Add water to cover all ingredients and simmer for 90 minutes.

Once cooked, drain the mixture, add oil and fry the pork in the pot until brown and crusty on the outside but tender on the inside.

 

 

 

DEEP-FRIED PLANTAINS

 2 green plantains

2 cups vegetable oil

salt to taste

water

 

Peel plantains and cut into 2-inch rounds.

Heat the oil in a small saucepan until hot but not smoking.

Drop the plantain rounds into the hot oil 3 or 4 at a time and cook until well browned, 2 to 3 minutes.

Remove and drain.

Set each fried plantain on a flat side, and using a rolling pin or whatever else you think will work, squash it as flat as you can.  It should have a circular shape.

Make a mixture of salt and water and drop flattened plantain sections for 1 minute

Remove them and pat them dry with paper towel.

Return them into the hot oil 3 or 4 at a time and cook until the entire surface is golden brown, about 2 minutes.

Remove the plantains from the oil.

Drain and serve hot. (Great with griots)

  

Baked Plantains

2 to 3 plantains, peeled

4 ounces clarified butter

1 teaspoon each turmeric, cinnamon, nutmeg, allspice, and curry powder

2 1/2 tablespoons sugar

1/2 cup raisins

Slice plantains 1/4 inch thick. Put butter, spices, sugar, and raisins in jelly-roll pan or on cookie sheet with raised edges. Mix to form loose paste. Dredge plantains in paste, and arrange on sheet in single layer. Bake at 350 degrees

 

 

CURRY GOAT

3 lbs goat

3 tablespoon curry

onion, thyme, garlic, pepper, black pepper, salt

wash & season with curry, thyme, garlic, peppers and salt

pour oil in pot and cook until tender make gravy with corn starch.

serve with rice

 

 

 

STEWED OXTAILS

1 oxtail about 2-2.5 lb. Cut up

4 tblsp. cornflour

2 tblsp. cooking oil

Salt and Black pepper

4 slices Bacon (Sugar cured)

2 medium onions sliced

1 clove garlic crushed

4 carrots pared and sliced

1 cup peeled chopped tomatoes

1 pint (16 fl. Oz) hot water

2 stalks green onions finely sliced

1 spring thyme

1 can butter beans (Lima beans)

 

Trim away excess fat and place oxtail in boiling water for 2 to 3 minutes to blanch.  Drain well on absorbent paper and coat with cornflour.  Sprinkle with salt and pepper.

Heat oil in heavy skillet and brown oxtail on both sides removing when brown.  Pour off excess fat.

Dice bacon and fry for a few minutes.

Return oxtail to pot with bacon, add carrots, onion, garlic, tomatoes and hot water.  Cover and simmer gently for 3.5 to 4 hours or until oxtail is almost tender.

At this stage add more liquid if necessary and season.

Cover and simmer for 20 to 30 minutes. Add the butter beans and allow to simmer for 3 to 4 minutes.

Serving for 4.

  

 

CONCH FRITTERS

1 lb conch meat

1/2 lg onion

2 stalks celery

1/2 red pepper

1/2 green pepper

Salt to taste

1 egg

1/3 cup self rising cornmeal

1/3 cup flour

1 tsp. baking powder

1/4 cup buttermilk

1/4 tsp hot sauce

 

Put conch through food grinder or food processor.

Process with onion, celery, red and green pepper and mix with conch, adding salt and egg.

Mix well.

Mix together cornmeal, flour and baking powder.

Add conch mixture. Mixture should be thick. Add buttermilk and hot sauce.

Drop by heaping tablespoon into deep oil until light brown. Drain. Serve Hot.

Look for more conch recipes on Seafood page

 

 

COSTA RICAN SORREL WINE

2 oz dried hibiscus flower (flor de Jamaica)

about 4 cups. 5 cups water

1 cup sugar

1-inch piece ginger, peeled

1 cinnamon stick

3 cloves

Place all ingredients in a 6-Qt pot and bring to boil over medium heat. Cook for about 15 minutes. Strain and allow to cool. Store in a lare glass container, losely covered with a piece of cloth, and allow to ferment in a dark place for about 3 days for a mildly fermented drink.

Yield: 1 quart. Prep Time: 25 minutos Cook time: 72 hours.

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).

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