Cuddle Up – Special Valentine’s Day Recipes!

Sailing on a 76ft catamaran is a wonderful way to spend the day. Recently, I was fortunate enough to be invited for a day sail on AKASHA with Captain Oswald and Chef Briar Smith; Briar served a delightful lunch including the best Gazpacho and it is very easy to prepare – less time in the galley, more time with your loved ones.  Enjoy these Special Valentine’s Day Recipes!



Prep time: 5 minutes. Serves: 2

6 tbsp peach nectar
4 tbsp raspberry purée
1 Bottle chilled champagne
Garnish: fresh raspberry skewers

Pour 3 tablespoons of peach nectar into each champagne glass, then 2 tablespoons of raspberry purée, fill with champagne. Garnish.

To make Raspberry Puree (sauce):
1-1/2 lb fresh raspberries (or frozen)
¼ cup white sugar
1 tbsp water
2 tsp fresh lemon juice

In a saucepan, over medium heat, cook raspberries with sugar, lemon, and water about 5 minutes or until completely broken down. Discard seeds, by pressing through a fine strainer. Let cool. Cover and refrigerate.

Hint: No time to make purée, use Chambord Liqueur!



Prep time: 15 minutes. Serves: 4

1 lb sushi-grade yellowfin tuna
1 English Cucumber
Pickled ginger
Soy sauce

Slice tuna into 1/2-inch cubes. Slice cucumber diagonally, and top pieces with a small dollop of wasabi, pickled ginger, tuna, and soy sauce.



Prep time: 10 minutes. Cooking time: 20 minutes. Serves: 4

2 lb skinless, boneless chicken cutlets
Salt and pepper to taste
Sauce from a can of Chipotle Chiles in adobo sauce

Pound chicken thin and cut into 1 x 3-inch strips, season with salt and pepper. Thread onto skewers and brush with sauce. In an oiled grill pan, cook each skewer 2 minutes each side. Serve in a decorative glass.



Prep time: 10 minutes. Chilling time: 20 minutes. Serves: 4

1 cucumber, peeled & seeded (I often substitute zucchini here)
1 sweet red pepper
1 small sweet onion
1 garlic clove
4 cups spicy hot V8, divided
1 tbsp lime juice
1/4 tsp Tabasco sauce
1/2 tsp salt
Cilantro (to taste)
3 shrimp per person
Caribbean Jerk seasoning

Coarsely chop cucumber, pepper and onion. Add half of the veggies to a food processor along with the garlic, 1 cup V8 juice, lime juice, hot sauce and salt. Puree till chunky. Pour into a bowl and add remaining 3 cups V8. Chill.

Panfry the shrimp in the seasoning with salt to taste. Serve cold with shrimp on the side of the bowl.



Prep time: 5 minutes. Serves: 4

4 oz hummus
Pita chips, baked
1 large carrot, shredded
Zest of 1 lemon

Spread hummus evenly onto baked pita chips. Spread carrot evenly over pita chips and top with lemon.

Capt. Jan Robinson
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit email [email protected] Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK