Recent Posts

Chicken Marbella

Chicken Marbella

I’ve been eating this dish since I was a kid, my mom would make it in California and when I lived in Singapore our housekeeper would make it. When I started cooking on boats and looking for recipes to make I looked back to my […]

Roasted Kale And Egg On Toast

Roasted Kale And Egg On Toast

My food mood changes during the winter, all I want to do is eat things that are bad for me, high in calorie and not as many vegetables as I pack into my summer meals. As the cold sets in I become less active and […]

Roasted Ranch Potato Salad

Roasted Ranch Potato Salad

My favorite ways to prepare potatoes is in salad form and the second best is roasted, this is the best of both worlds. Crispy roasted potatoes are sauced with fresh ranch style dressing, green onions, parsley and dill to make for a pleasing textural combination and tangy side dish perfect for any summer BBQ.

 

Roasted Ranch Potato Salad

Ingredients

  • 5 lb small potatoes
  • 1/4 c oil
  • 1 tbsp. salt

Dressing

  • 1/2 c sour cream
  • 1/4 c mayo
  • 1/4 c apple cider vinegar
  • 2 tbsp. ranch powder
  • 10 green onions, chopped
  • 1 bunch of parsley, chopped
  • 1/4 c fresh dill frowns
  • 1 ½ tsp. pepper

Directions

  1. Preheat the oven to 400F.
  2. Cut the potatoes into bite sized pieces, if they are small enough potatoes you can cut them just in half.
  3. Toss the potatoes with the oil and salt in a large roasting pan, roast for 40 minutes until the potatoes are tender and crispy.

Dressing

  1. Mix together the ingredients for the dressing and set aside until the potatoes are cooked.
  2. Mix together the roasted potatoes and the dressing while the potatoes are still warm, serve immediately.
Pork Banh Mi with Homemade Pickles

Pork Banh Mi with Homemade Pickles

I like to make food from everywhere, I pick up ideas on my travels but most of the time I make things that I haven’t eaten before. Researching and planning food is half the fun of my job, I get to be creative and look […]

Coriander Black Beans

Coriander Black Beans

When I make Mexican food I usually end up making salsa or pico de gallo, I like to remove the inside seed gooey bits, the tomato caviar. It’s perfectly good to keep in, but I remove it so that my pico de gallo isn’t too […]

Black Pepper BBQ Chicken Sandwich with Poblanos

Black Pepper BBQ Chicken Sandwich with Poblanos

When I grill something for dinner over charcoal I feel bad letting the coals go to waist, so I try to plan ahead and grill a second item to use up that heat. Even if there is only enough heat to leave grill marks or kiss the items with a little BBQ flavor they are intended for another meal and can be reheated until they are cooked through. This sandwich was birthed from one of those second grill sessions, the chicken got some grill marks but didn’t cook through, but that worked out fine because I wanted to reheat it for lunch and this way the chicken wasn’t overcooked and dry. The BBQ sauce is packed with the spiciness of black pepper while the other components of the sandwich help balance the heat. Sharp vinegary red onions, earthy roasted peppers and creamy cheese to mellow the impact of the black pepper heat.

 

Black Pepper BBQ Chicken Sandwich with Poblanos

Ingredients

Black Pepper BBQ Sauce (makes 2 cups)

  • 1 tbsp. oil
  • 1 medium onion, diced
  • 4 garlic cloves, crushed
  • 2 tbsp. tomato paste
  • ¼ c water
  • ½ c ketchup
  • ¼ c molasses
  • ¼ c apple cider vinegar
  • 2 tbsp. coarsely ground black pepper
  • 2 tbsp. lemon juice
  • 1 tbsp. brown sugar
  • 1 tbsp. Worcestershire
  • 1 tbsp. chili powder
  • 1 tsp. cayenne
  • ½ tsp. cumin

Pickled Onions

  • 1 tbsp. sugar
  • 1 tsp. salt
  • ½ c red wine vinegar
  • ½ c warm water
  • 1 red onion, thinly sliced

Chicken

  • 6 lb boneless, skinless chicken thighs
  • 1 c black pepper BBQ sauce

Sandwich

  • 1 c black pepper BBQ sauce
  • 1 c mayo
  • Hoagie rolls
  • Roasted poblano peppers
  • Sliced monetary jack cheese

Directions

Black Pepper BBQ Sauce

  1. Add oil to a small pot and heat on medium heat, add the onions and garlic, sauté until tender, about 5 minutes.
  2. Add in the remaining ingredients, bring to a boil, reduce the heat and simmer for 20 minutes.
  3. Puree the sauce with a stick blender or in a blender.
  4. Let cool before using the sauce as a marinade on the chicken.

Pickled Onions

  1. Mix together everything for the pickled onions pressing down the sliced onions below the surface of the liquid. Let marinade for at least 4 hours.

Chicken

  1. Mix together 1 cup of the cooled BBQ sauce with the chicken thighs, let marinade at least 8 hours, best overnight.

Sandwich

  1. Cook the chicken, grilled or broiled, your choice, when the chicken is cooked slice into strips.
  2. Mix together the remaining cup of BBQ sauce with the mayo.
  3. Preheat the broiler to high.
  4. Spread both sides of the hoagie roll with the BBQ mayo sauce and stuff the rolls with chicken, pickled red onions, roasted poblano peppers and top with the sliced cheese.
  5. Place under the preheated broiler for about 2-3 minutes until the cheese is melted.
Black Bean Braised Tofu

Black Bean Braised Tofu

52 weeks of cooking – Tofu It may be hard to believe, but there are some days when I don’t want to cook, the key word there is some. And on those rare occasions where I don’t want to cook but still need to cook […]

Swedish Apple Pie

Swedish Apple Pie

The group of friends I made on Bounty will always be with me even if we are miles apart, we bonded over a shared love of the ship. Every few years a group of us gets together for some event, recently it’s been weddings, but […]

Books a Sail and San Juan Escape

Books a Sail and San Juan Escape

As the season finally begins to comes to an end I am burnt out. I can image that when you don’t live and work in the same location going home is relaxing, you get away from the stresses of your job and are able to put the day behind you with a little more ease. When I relax I just go over to the other side of the galley, to the mess table and sit there thinking of all the things I could and sometimes should be doing instead of sitting. So with that in mind, that I’m getting tired of the season I glomped two overnight trips together in one post.

Books A Sail

Think of this sail as a mini book club, the passengers are told in advance what books to read and each day they discuss a different book. This year we read Feathers by Thor Hanson, Wind by Jan DeBlieu and Mink River by Brian Doyle. We even had Thor Hanson the author of Feathers come on board with us and help lead the discussion on his own book. Last year on this trip a passenger asked me if I had a cook book, I don’t, she said I should and that she worked for a small publishing company and was willing to help me out. We had a few conversations about writing a cook book and I did some of my own research, starting this blog is my first step towards writing cookbook. My plans for the winter are to start choosing and testing recipes for my future cookbook.

Day 1
Lunch: Calzones stuffed with pepperoni, ricotta and green bell peppers, Italian dressed salad
Dinner: Chicken paprikash with crème fraiche, egg noodles and grilled Brussel sprouts

Day 2
Breakfast: Oatmeal, honey bun muffins and fruit
Lunch: Split pea soup with pulled pork and sauerkraut open faced sandwiches
Dinner: Korean BBQ meatballs, rice, doenjang green beans and kimchi pancakes
Dessert: Swedish apple pie with cinnamon ice cream

Day 3
Breakfast: Artichoke quiche with bacon, fruit and sourdough toast
Lunch: Preserved lemon chicken wraps with garlic sauce, Mediterranean pickles and tabouli

 

San Juan Escape

This trip is always done towards the end of the season, I get it, sometimes you just need a name for a normal trip, but we’re not escaping the San Juans, we are going right to them! I need to escape them! Help! I guess the idea for this trip is more so to explore the islands, have some time ashore for a hike or so, but we had some pretty wet weather so there was really no time ashore.

Day 1
Lunch: chicken pot pie with leeks and fennel, green salad and brown butter peas
Dinner: Turkish meatballs with rice and yoghurt, tahini roasted eggplant

Day 2
Breakfast: Apple and cheddar biscuits with ham, fried eggs and fruit
Lunch: Shrimp laksa noodle soup with bok choy
Dinner: Cornbread and chorizo stuffed pork loin with poblano cream sauce, boiled potatoes and green beans
Dessert: Poached pear tart

 

Day 3
Breakfast: Pancakes with pecan maple syrup, sausages and fruit
Lunch: Mushroom and beet soup with onion rolls

Papa’s Zucchini

Papa’s Zucchini

During the summer I’d visit my grandparents, all by myself, we called it Grandma Camp. Most of the time my grandma would be the one entertaining and taking care of me, but when it came time for dinner my Papa took over. He always made […]