Returning from Antigua aboard M/V Huntress, I was fortunate enough to be able to interview their chef Tim MacDonald – winner of the Antigua Culinary Contest – Concours de Chefs, for yachts over 160ft.
Here is a quick recipe that Tim prepared for the crew – delicious!
TUNA STEAKS WITH BLOOD ORANGE SALAD
Preparation time: 15 minutes
Cooking time: 8 minutes
Serves: 6
6 (6 oz) tuna steaks
1 tsp Old Bay seasoning
Moroccan spice blend
Blood Orange Salad:
6 Sliced Blood Oranges
Bunch of asparagus, BBQ and rested
1 pomegranate, pluced of all its seeds
6 shredded Belgian Endives
1 bunch Italian parsley leaves
12 pitted black Kalamata olives
1 red Spanish onion, finely sliced in circles on a mandolin
Pickled lemon threads
6 roasted proscuitto slices, scrunched up
18 roasted walnut halves
¼ cup exra virgin olive oil
Pre heat two griddle pans till they are hot. Rub the Old Bay seasoning into the tuna steaks. Have a glass of wine.
Place all of the salad ingredients in a large bowl and mix.
Place the salad onto a large oval platter.
Place the tuna steaks onto the griddles and quickly sear for one minute on each side being careful to turn every 30 seconds to achieve a crisscross pattern. Place on top of the salad and serve!
BLUE CHEESE STUFFED DATES WRAPPED IN BACON
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 20
10 oz sliced bacon, cut in half
10 oz pitted dates
2-1/2 oz blue cheese
Preheat the oven to 375º F (190 degrees C).
Slice dates in half and open them up. Pinch off pieces of blue cheese and place them into the center of the dates. Close the dates and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish. Bake 20 minutes then turn dates over and cook 20 minutes more for even cooking or until the bacon is crisp.
RADISHES WITH TARRAGON BEURRE BLANC
Preparation time: 15 minutes
Serves: 6
1/4 cup minced shallot
3/4 stick (6 Tbsp) cold unsalted butter, cut into tablespoons
1/2 cup dry white wine
1 tsp fresh lemon juice
2 tsp chopped fresh tarragon
30 whole radishes (preferably with tops)
Coarse sea salt
In a small heavy saucepan over moderately low heat, melt 1 tbsp butter and cook shallot stirring, until softened. Add wine and boil until liquid is reduced to about 1/4 cup.
Reduce heat to low and whisk in remaining 5 Tbsp butter, 1 piece at a time, lifting pan occasionally to cool mixture and adding each piece of butter before previous one has completely melted. Whisk in lemon juice, tarragon, and salt and pepper to taste.
Serve Beurre Blanc in a separate dish with radishes and salt.
CHOCOLATE EARL GREY CAKE
Preparation time: 15 minutes
Cooking time: 50
Serves: 10
6 Earl Grey tea bags or 2 Tbsp losse Earl Grey
1 cup water
½ cup (1 stick) butter)
3 eggs
2 cups granulated sugar
4 oz unsweetened chocolate, melted and cooled
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
¼ tsp kosher salt
½ cup plain yogurt
Confectioners’ sugar
Preheat the oven to 350º F (176º C). Coat an 8-cup fluted tube pan with cooking spray. Brew the tea in the water 4 to 5 minutes. Remove the tea bags or strain the leaves and set the brewed tea aside. Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the chocolate. Beat in the flour, baking soda, baking powder, salt, yogurt, and brewed tea. Pour into a pan. Bake 50 minutes or until a skewer inserted into the cake comes out with a few crumbs attached. Remove from oven and let stand 5 minutes. Turn out of pan and cool. Dust with confectioners’ sugar.
Capt. Jan Robinson holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. Her Ship to Shore Cookbook Collection is available at your local marine or bookstore. Or visit www.shiptoshoreINC.com email CapJan@aol.com or call (cell): 704-277-6521 and mention All at Sea to receive a discount.
