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!
A Few Recipes from Louisiana:
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
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
thyme, salt to taste
2 cups rice
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.
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
2 large bananas, very ripe
Vegetable oil for deep frying
2 oz flour
� tsp salt
� 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.
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.
2 green plantains
2 cups vegetable oil
salt to taste
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)
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
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
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.
1 lb conch meat
1/2 lg onion
2 stalks celery
1/2 red pepper
1/2 green pepper
Salt to taste
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 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
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
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
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!):
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
Prep Time: 45 minutes
Cooking Time: 10 minutes
Thaw shrimp and/or scallops and salmon, if frozen. Cover and chill till
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
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
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
Don't worry...I made enough for
everyone! And thanks, Scott, for scraping all those coconuts for me!
PREPARING THE CREAM:Scrape 5 fresh
coconuts into the baking tin.
PREPARING THE LUAU/PALUSAMI:Get taro