Setting Sail with Flavor: Culinary Creations from SY Makin’ Memories

 

On their 45-foot charter yacht catamaran, “Makin’ Memories,” Courtney and Jim Travis embody the spirit of adventure and culinary creativity. Both are captains and both enjoy cooking. Their journey is not just about sailing the seas; it’s a way to share their passions. Below is a delicious recipe Courtney shared with me. 

THAI NOODLE SOUP
Serves: 6
1 package vermicelli rice noodles
3 tbsp coconut oil
1 zucchini – medium to large
1 yellow squash – medium to large
1 large carrot
1 cup purple cabbage, shredded
3 chicken breasts, cut into strips lengthwise

Toppings:
2 green onions, sliced
4 tablespoons fresh cilantro chopped
1 cup peanuts
1 lime, cut into 6 wedges

Spicy Peanut Sauce:
2 tablespoons natural peanut butter
2 tablespoons soy sauce or Braggs
2 tablespoons lime juice
2 teaspoons ginger, grated
2 cloves garlic, minced
3 tbsp maple syrup
1 tbsp red pepper flakes

Heat skillet on medium-high heat. Add 2 tbsp coconut oil, then chicken strips. Brown strips on both sides (about 5 mins each side) and set aside. Add all ingredients for the spicy peanut sauce into a blender and blend until smooth. Adjust to taste, then put aside. Make the vegetable noodles by spiralizing the zucchini, squash and carrots, then thinly slice the purple cabbage. Set aside. Make rice noodles according to package and leave in water until ready to serve. Add 1 tsp of coconut oil to the water to keep noodles from sticking. 

Add all the veggies for your pad Thai salad into a large bowl and slowly add spicy peanut sauce, 1 spoonful at a time, stirring until all noodles are sufficiently covered. Drain rice noodles. In a stack, plate rice on bottom, then veggies. Add the chicken strips to the peanut sauce leftover from the veggies and stir until coated. Add 3-4 strips of chicken to sides of stacks. Top with green onion, fresh cilantro, peanuts, and a slice of lime.

Vegetarian Option:
Instead of chicken, add glazed garbanzo beans as follows:
1 can garbanzo beans
2 tbsp butter
2 tbsp brown sugar

On medium-high heat, melt butter and sugar in pan until sugar has dissolved. Add garbanzo beans and cook until beans crystallize on outside. Add to plated stacks.

Notes: Wait to drown your raw pad Thai in peanut sauce until you’re ready to serve to prevent soggy vegetables.

Store the raw veggies separate from the dressing if you have any leftovers or want to prepare vegetables in advance. The spiralized noodles keep well for 3 days and the spicy peanut sauce for one week in the fridge.

GRILLED CARIBBEAN SHRIMP & MANGO SALAD (GF)
Lightly spiced grilled jumbo shrimp served atop kale and/or mixed greens salad with freshly grated carrots, sliced mango and avocado, diced red and yellow peppers, red onions, fresh cilantro, tossed with a homemade coconut lime
ginger vinaigrette.

FRESH BERRY CRISP WITH HOMEMADE VANILLA ICE CREAM (GF)
Warmed sweet berries with a hint of lemon, topped with a cinnamon oatmeal crisp, finished with a scoop of homemade creamy vanilla ice cream.

 

Jan Robinson, Health Coach, Captain, 2019 CYBA Hall of Fame, Chef Competition Coordinator/Judge and author of the Ship to Shore Cookbook collection; available on Amazon and www.shiptoshoreinc.com. [email protected]

Capt. Jan Robinson has written for ALL AT SEA since 2005.