Wednesday, May 29, 2024
HomeEatCuddle Up - Special Valentine’s Day Recipes!

Cuddle Up – Special Valentine’s Day Recipes!

You know you want it...

Mocka Jumbies and Rum...

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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

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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.

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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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