Memorial Day Cruise Captain’s Report

 

 

 

Once again the weather god looked after the Sea Ray Cruising club as the clouds parted, or at least the rain stopped, during the Friday arrival wine and snack time, the Saturday pot luck and Sunday left- over pot luck.  As usual the food was gourmet class and plentiful.

Twelve Boats, 3 dinghy’s and a drive in couple participated in the festivities.  Charlie Dixon missed the cruise because of a swollen vertebra and pinched nerve in his back.  We all tipped a glass to him and wish him a speedy recovery.

Advanced notice was not given that one of our members, Janice Crotty, had a birthday on this cruise.  When it was discovered there was champagne to celebrate with and a birthday cake provided for by Captain Dave to recognize the big day.

A pleasant surprise occurred when Bev Rothman of the former Daddy Mac II joined us for Saturday’s pot luck and a great visit.  Many of us hardly recognized her because of the great Florida tan.  It is good to be able to report that she and the family are doing well.

The Ports of Call puzzle turned out to be more of a challenge than expected with a tie between a four boat team and the crew of This is It.  The team allowed as how they would defer and Steven and Susan Wood were declared the winner of the bottle of champagne 

The recipe exchange turned out a little light on recipes and there was a distribution problem.  Those who brought recipes should find them at the end of this report.  Did we miss anyone?  Confusion sometimes reigns supreme on the summerplace.  If you handed in a recipe and it is not here please e-mail it to us or to the club members.  Those who neglected to bring them please send the by e-mail to the club members.

 Your cruise captains Jack & Betty want to thank all of you who participated toward making this a great cruise and we look forward to the next one. 

Recipes

 CHICKEN PASTA SALAD WITH SAN FRANCISCO VINAIGRETTE

(EXPRESSO)

 

1 green bell pepper, seeded, washed and minced

1 red bell pepper, seeded, washed and minced

1 bunch celery stalks, minced

1 bunch fresh dill, minced

2 teaspoons olive oil

3 cups mayonnaise

¼ cup Dijon mustard

    salt and pepper to taste

1 pound chicken breast, cooked, skinned, boned, and cubed

2 pounds shell pasta, cooked al dente

11/2 cups San Francisco Vinaigrette (recipe follows)

1 cup fresh Parmesan cheese, grated

1 cucumber, peeled and thinly sliced

1 green bell pepper, washed seeded, and julienned

8 mushrooms, julienned

16 cherry tomatoes, halved

2 avocados, peeled and sliced

black bread

 

In a large bowl place the minced green and red peppers, celery, dill, olive oil, mayonnaise, mustard, salt, and pepper.

Mix the ingredients together.

Add chicken and mix it in

Add the pasta and mix it in

Add the vinaigrette and mix the ingredients together thoroughly. Correct the seasoning

Place the salad on individual serving plates and sprinkle with Parmesan cheese

Garnish with slices of cucumber, green pepper, mushrooms, cherry tomatoes, and avocado slices

Serves 8

SAN FRANCISCO VINAIGRETTE

1 bunch parsley, coarsely chopped

2 cloves garlic

¼  red bell pepper, seeded, washed, and chopped

1 teaspoon thyme

½  cup red wine vinegar

2 teaspoons Dijon mustard

½  cup olive oil

1 cup vegetable oil

1 teaspoon sugar

1 teaspoon salt

 ½  teaspoon pepper

 

In a food processor or blender place the parsley, garlic, bell pepper, thyme, vinegar, and mustard.  Mix them together.

While blending on a low speed, slowly add the olive oil and vegetable oils, until the desired consistency inn achieved.

Add the sugar, salt, and pepper, and mix them in.

Cover and refrigerate.

 

HARD ROCK CAFÉ CHILI

(TARAS)

 

This chili is great and not too hot as is. Add extra crushed red pepper flakes or chopped chilis.  Makes 4 quarts, may be cut in half for less.

4 tablespoons oil

2 large onions, chopped

6 large cloves garlic, crushed

5 pounds hamburger

4 tablespoons tomato paste (1 small can)

4 tablespoons Worcestershire sauce

4 tablespoons of barbecue sauce

4 tablespoons chili powder

2 tablespoons brown sugar, packed

2 tablespoons soy sauce

2 teaspoons celery salt

2 teaspoons cumin

2 teaspoons ground black pepper

2 teaspoon seasoned salt

2 teaspoons dried minced onion

2 teaspoons dried minced garlic

cayenne pepper to taste

2 15oz cans tomatoes chopped with liquid

2 16oz cans red kidney beans with liquid 

2 4oz jars pimentos with liquid for color (optional)

2 medium green peppers, chopped

½ cup diced celery

 

Brown hamburger, drain off fat.  Cook onion until soften. Add hamburger. Add crushed garlic

In a small bowl combine tomato paste, Worcester sauce, barbecue sauce, chili powder, brown sugar, soy sauce, celery salt, cumin, black pepper, seasoned salt, minced onion, minced garlic, and cayenne pepper.  Mix well.  Add to hamburger mixture.  Bring to simmer over medium heat, cook stirring 5 minutes.

 

Add kidney beans and liquid to hamburger mixture along with tomatoes and their liquid.  Reduce heat to low.  Cook 10-20 minutes, covered stirring occasionally.    

 

Add pimentos and liquid, green pepper and celery.  Cook uncovered, stirring occasionally.

 

Refrigerate leftovers but do not freeze.

 

 

JAMBALAYA

(Knot Again)

1 tsp. salt

¼-1 tsp. Cayenne Pepper (to taste)

½ tsp Pepper

½ tsp Thyme

2 pcs. Chicken Breast

2 Tlb. Olive oil

1-1/2 Cups Celery

1-1/2 Cups Onion

1-1/2  Cups Green Pepper

2 Clvs. Garlic

4 oz Ham (optional)

6 oz Smoked Sausage (optional)

1 lb. Roma Tomatoes (seeded)

8 oz Tomato Sauce

1 Cup Chicken Broth

½ Cup Green Onion

5 Cups White Long Grained Rice

1 lb. Shrimp (peeled & cooked)

 

Combine spices, toss cubed chicken in spices, cook chicken in oil.  Add tomato, celery, onion, green pepper and cloves of garlic.  Cook for approximately 5-8 minutes.  Add chicken broth, tomato sauce and bring to boil, then reduce to a rich red sauce (approximately 45 minutes)  Add shrimp and green onions and cook for a couple of minutes (to heat these items only).  Serve with garlic bread and salad.

 

 

 

STRAWBERRY SPINACH SALAD

(summerplace)

 

Dressing:

½ Cup Strawberry Jelly

2 Tablespoons Re Wine Vinegar

2  Tablespoons Grated Lemon Peel

 

Salad:

4 Cups Baby Spinach

1 1/3 Cups Sliced or Halved Fresh Strawberries

1 (11 oz) Can Mandarin Oranges, chilled, drained

2 Thin slices Red Onion, separated into rings

 

In a small saucepan, combine jelly, vinegar and lemon peel.  Cook over medium-high heat until jelly is melted, stirring frequently.  Cool 10 minutes.

 

Meanwhile, arrange spinach, strawberries, orange and onion rings on 4 individual salad plates.  Serve with dressing.

 

Substitutions/Additions

½ cup Raspberry Preserve for jelly and 1 ½ cups Fresh Raspberries for strawberries.

½ cup Coarsely Chopped Walnuts

For a Main Course: add 2 cups Cubed Cooked Smoked Turkey or Chicken

 

COLORFUL RELISH

 

1 can Corn

1 can rinsed Black Beans

1 chopped Red Bell Pepper

¼ - 1/3 cup Chopped Red Onion

Chopped Cilantro – to taste

Salt & pepper – taste

2 T Canola oil

¼ cup Lime Juice

1-2 T Apple Cider Vinegar

Dash of Crushed Red Pepper

 

Mix and refrigerate for at least 1 hour