Wednesday, May 29, 2024
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Charter Yacht Show Delights

You know you want it...

Mocka Jumbies and Rum...

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Hurricane Irma and her sister Maria tried to eliminate our BVI and St. Thomas Charter Yacht Shows, but even these two ‘Blow Hards’ were unable to diminish spirit of those valiant yacht crews, brokers, and show organizers, who knew that ‘The Show Must Go On’.

I was fortunate to sail to St. Thomas onboard the 60ft Beneteau Ocean Star with Captain/Chef Hugh O’Brien and First Mate and wellness instructor and Ellen Davern.

While I was staying onboard, we started the day with a little yoga and Ocean Star’s Wellness Smoothie. A delicious Lemon Crab Linguine was then prepared for Ellen and myself. Living the good life!

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Prep time: 10 minutes. Serves: 2 – 4
1 cup Strawberries
1 cup Blueberries
2 bananas
2 cups kale
2 cups spinach
1 cup fat free plain Greek yogurt
2 cups unsweetened almond milk
1 tsp chia seed
1 tsp flax seed
1 tsp hemp seed
1 tsp cacao nibs
½ tsp turmeric
1 tbsp local organic honey
¼ tsp cayenne pepper
¼ ground cinnamon
1 cup ice

Blend kale and spinach with almond milk. Add ice and all other ingredients. Blend on high until desired consistency.

Prep time: 15 minutes. Cooking time: 10 minutes. Serves: 4
12 oz Jumbo lump crab
Zest and juice of two medium sized organic lemons
1/2 cup olive oil plus 1tbsp
4 tbsp salted New Zealand butter
6 large cloves of garlic, finely sliced and crushed into a paste
2 tsp pink Himalayan salt
1 finely chopped red chili pepper, with or without seeds (depending on how hot you like it)
1 cup Fresh watercress, roughly chopped
8 oz linguine (preferably fresh)
Garnish: lemon zest, chopped red chili and watercress

With a pestle and mortar, grind salt and garlic into a paste; add olive oil and stir. Add half of lemon zest and half of lemon juice. Add red chili pepper. In a warmed pan or skillet add butter, then crab; toss 1 to 2 minutes. Fold in lemon, garlic salt paste. Set to one side. Do not overcook. In a large pot of boiling salted water, add linguine and one tbsp of oil. Cook for 2 minutes if fresh, and 9 minutes if dry.

Rinse pasta in cold water. Combine warmed crab mixture with pasta in a covered saucepan for 1 minute, set aside for 3 to 4 minutes. Fold in chopped watercress. Garnish with lemon zest.


Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com. 

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Capt. Jan Robinson
Capt. Jan Robinsonhttp://www.shiptoshoreinc.com/
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK

So Caribbean you can almost taste the rum...

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