The first yacht to yacht culinary contest held at the Marmaris Charter Yacht Show, provided the opportunity for chefs to show their talents. I was fortunate to be invited to coordinate this event.
The overall winner was Canadian chef Elizabeth Lee. Here are a few of Elizabeth’s easy dishes …
ZUCCHINI SALAD
Prep time: 20 minutes. Cooking time: 15 minutes
Draining time: 1 hour. Serves: 4
2 lb zucchini
1 heaped cup plain yogurt
4 cloves garlic, peeled and minced
1 teaspoon salt
2 tablespoons olive oil
1/2 bunch dill, finely chopped
Grate the zucchini into a strainer and allow liquids to drain for one hour. Heat the olive oil in a frying pan and cook until zucchinis has released and then reabsorbed all of their liquids: then add seasoned salt and allow to cool. Add yogurt, garlic, dill, to the cool zucchini; mix well.
SEARED SHRIMP SALAD
1 pound mixed organic salad greens
1 pint cherry tomatoes
3 ½ ounces (100 g) feta cheese
1 teaspoon sea salt
1 teaspoon white pepper
½ teaspoon smoked paprika
½ cup heavy whipping cream
1 tablespoon extra virgin olive oil
1 English cucumber, peeled
1 celery stalk
6 cilantro sprigs
2 lb shrimp, peeled, deveined, tail removed (16-20 count)
1 garlic glove, crushed
½ cup dry white wine
2 cups cooked Quinoa Pilaf (recipe follows)
½ cup alfalfa or broccoli sprouts
Rinse salad greens and reserve, chilled. Slice cherry tomatoes in half and reserve. Dice cucumber into ¼-inch cubes and reserve. Slice celery on the bias into 12 long thin wedges; reserve for garnish.
Remove leaves from cilantro sprigs and mince; discard stalks. In a small bowl, crumble feta cheese, add minced cilantro and toss to combine.
Slice shrimp in half lengthwise and season with salt, white pepper and smoked paprika.
Heat a sauté pan over medium heat. Pour olive oil into pan; add shrimp and sauté until shrimp begin to turn pink and curl, about 2 to 3 minutes. Stir in garlic and cook 1 minute longer. Add wine to sauté pan and reduce by half, about 2 to 3 minutes. Add whipping cream, bring to simmer and cook 1 minute. (The sauce will become your warm vinaigrette.)
To plate: spoon 1/3 cup Quinoa Pilaf into the base of 6 individual serving dishes. With a spoon create a well in the pilaf to provide a base for the greens. Top the pilaf with salad greens and arrange tomato and cucumber around the pilaf. Place the seared shrimp on top of the greens and drizzle with the warm vinaigrette. Finish with the herbed feta and sprouts. Arrange the celery garnish creatively on the side of the salad. Serves: 6
QUINOA PILAF
½ cup white quinoa
½ cup black or red quinoa
2 cups stock
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon celery salt
½ teaspoon sea salt
In a 3-quart saucepan combine quinoa, stock and seasonings; stir to combine. Bring to a boil, reduce to simmer, cover and cook 15 minutes or until quinoa becomes translucent and the germ shows a visible spiral on the exterior of the grains.
Remove from heat and let stand, covered, for 5 minutes or until all the stock is absorbed. Fluff with a fork and reserve. Makes 2 cups pilaf.
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com E-mail [email protected]
