Signature Dishes

March 2005

 

Our Marina is blessed with so many wonderful cooks. One has only to stroll the docks on a Friday or Saturday night to enjoy the sights and smells of gourmet meals being prepared that would do justice to the table of any fine restaurant. One or more cooks will frequently combine their efforts, whip up one of their signature dishes, and put together an impromptu feast.  Here are a few specialties of our marina’s gourmet cooks.

 

 

Carol’s Mushrooms

 

Carol (“Prevailing Wind”) puts together a great tasting mushroom side dish to accompany steaks on Friday nights.

 

Melt 1/2 Cup butter in a saucepan; add fresh sliced mushrooms and the following

           

2 T. Worcestershire Sauce

            1 T. Soy Sauce

            2 T. Dried Chopped Onion

            ½ Stick Butter

            ¼ T. Thyme or Oregano

            ¼ C. Red Wine

 

 

Black Pearl Bon Bons

 

We are hooked on the unique chocolate dipped Bon Bons that Johnnie creates on “Black Pearl”.

 

Start with any cake – made from scratch or a mix – and remove from oven about 5 minutes early. While cake is still warm, scoop out rounded tablespoons and roll with hands to form a ball. Dip in chocolate to coat. Let set until coating is firm then set out and watch them disappears.

 


 

Spicy Chicken

 

Both Myona (“Kachina”) and Jane (“O’Buoy”) consider this easy spicy chicken recipe one of their favorites for the boat. This dish can be made with chicken, shrimp or both.

 

Sauté in olive oil:

2 cloves garlic, minced

   1 bunch green onions, chopped

 

Add:

   1 can Ro-Tel tomatoes

   1 can diced tomatoes

   1 can mushrooms  

   1 ½ T. Tony’s Cajun Creole Seasoning

 

Dice and add one chicken breast half per person and cook until done. Add 1 pound shelled shrimp and cook 3 minutes more. Season with chopped fresh basil to taste and serve over pasta or rice.

 

Caribbean Potatoes

 

Carol (“Prevailing Wind”) and Bev (“Savage Son”) came up with this dish during a charter in the Caribbean a couple years ago. Like some of the best recipes, the ingredients are simple – but oh so good together.

 

Dice and sauté in lots of butter until tender: potatoes, carrots, bell peppers and onions.

 


 

Firehouse Special Zucchini

 

Lester (“Black Pearl”) is a Fire Marshall. This vegetable casserole is as popular in the galley as it is in the firehouse where it was concocted.

 

Slice and combine the following vegetables in a casserole dish: Zucchini, Yellow Squash, Red Onion, and Mushrooms. Pour ½ cup Italian dressing over vegetables.  Crumble crisp bacon on top and add a thick layer of grated cheese.  Bake at 350 degrees until vegetables are tender.


 

Dee’s Braised Pork Chops with Brandy Gravy

 

Dee (“Ursa Minor”) serves these great pork chops for special occasions.

 

4          Pork Chops, 1” thick

4          T. Bacon Fat

4          T. Flour

½         Cup Dry Red Wine

1          Cup Orange Juice

1          Cup Water

6          T. Cognac or Brandy

           

Rub chops with Worcestershire sauce and pepper. Sear chops over high heat in skillet for one minute per side until well browned. Remove from heat. Add bacon fat to skillet, stir in flour and cook over low to moderate heat, stirring for 3 minutes. Stir in wine, juice and water. Bring to a boil. Simmer, stirring, for one minute or until slightly thick. Return chops to skillet. Cover and cook for 45 minutes, over low heat, turning every 15 minutes. Transfer chops to a platter and keep warm. Add cognac or brandy to skillet, bring gravy to a boil, stirring. Boil for 2 minutes or until thick. Season with salt and pepper. Pour gravy over chops and serve.

 

Not all “signatures” are recipes – Mike’s claim to fame at the Marina is his skill at catching fish and feeding the entire Marina at least annually. Joel is known for his gasoline-powered blender and the plentiful margaritas it produces.