Chasing tasty food throughout my travels. As a Frenchman once told me, “We must eat!”
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Currently 80 degrees on the boat, so a refreshing watermelon salad with feta and cucumber hit the spot. Add in some slivers of red onion, olive oil and balsamic glaze. Toss and enjoy.
Next time I’ll have to remember to pick up some mint.
📸
Treated myself to dinner out...Pork rib chop, wood grilled, double cut with sweet potato and brussel sprout hash, spiced mango and pineapple chutney, and local microgreen salad.
Yes. It’s a huge portion. Enough for lunch leftovers today...and tomorrow.
Sometimes you see when they bring in a freshly caught tuna to Moe’s in Red Hook St Thomas. We always buy it when available because it’ll sell out quickly.
For some reason I’m not a fan of cooked or even rare tuna. I like my tuna raw as sashimi, in a sushi roll, or in a poke bowl.
This was an easy prep...a little cheating with a pre-made poke sauce by Kikkoman which I used to marinade the tuna after I diced into cubes.
I made the rice ahead of time and refrigerated it so it could cool down. It was probably room temp by the the time I assembled the bowls.
I did the same with the shiitake mushrooms which were sautéed with sesame oil, rice vinegar, and liquid aminos.
I like crunchy texture in my bowls, but I was limited in what was available at the market here. So I added grated carrots, sliced radishes, and diced green onions...with a sprinkle of black sesame seeds.
I usually add sliced cucumbers if I have them and I love avocado in any bowl, but there were none to be found.
I also made a spicy Mayo for topping.
1 cup mayo
3 tablespoons Sriracha
1/2 teaspoon sesame oil
Arroz con pollo...the lazy version, but just as delicious.
Mince onion, garlic, and green onion. Sautée in olive oil. Season chicken with adobo. I used 4 chicken thighs. Brown the chicken. Remove chicken to a separate plate. I added 2 cups of Arborio rice (meant for risotto) as I can’t find ‘arroz Valencia’ in the Caribbean. It works easily as well because both are short grain rice. Add double the amount of liquid as you have rice...broth, the liquid from the olives. Season with salt, pepper, a s oregano. Return the chicken to the pot. Boil for 5 minutes then lower temp to low and cover and cook for an additional 20 minutes.
FYI...this is cooking in a small galley on a sailboat. @ US Virgin Islands
I love an açaí bowl, but I’ve not been able to find any açaí here in the Virgin Islands.
Now that we have a working freezer, I can at least keep frozen berries on the boat. I bought them@with the intention of just making a smoothie. But figured, ‘what the heck, I can make a smoothie bowl’. It was just as yummy.
For the base I used 1/2 banana, frozen berries, and a little almond milk. Topped with fresh berries, the other half of the banana, walnuts, coconut flakes and sprinkled an assortment of chia seeds, flax seeds, h**p seeds, and bee pollen sprinkled on top.
It’s wonderful to have great friends, but great friends who can mix amazing cocktails is even better. 😜
It’s good to have friends who make amazing cocktails. @ Fort Lauderdale, Florida
Yummy acai bowl for lunch.
Bananas, strawberries, blueberries. chia seeds, coconut flakes, and replaced the granola with pecans.
Gifts brought directly from Portugal.
Canned sardines are a delicacy in Portugal.
“The Sardine is the third marvel of our country, after soccer and sunlight. “
Also the chouriço, Portuguese sausage, similar to the Spanish Chorizo, was declared one of Portugal’s ‘seven gastronomic wonders’ in a 2011 public vote.
When Vivian of makes you breakfast aboard Ultima.
She knows me...all my favorites.
Mixing it up with tequila...and the Harissa salt was the ‘icing on the cake’
SIROCCO
Pueblo Viejo Reposado Tequila, Massenez Basil Liqueur, Massenez Cilantro Liqueur, Agave, Lime Juice, Harissa Salt.
Tonight was a carnivore’s delight...lamb chops popsicles
Snowbird : Gin, Sparkling Wine, Shaken Basil, Lemon
Haven’t had a cocktail in a while. I’ve been in a rosè kick all summer. This one is refreshing and delicious.
Aperitif...keeping it light and summery for as long as possible.
The wine has been my go to favorite all summer long...côté de Provence.
Santé!
I’ve been trying to eat less meat and have been eating mostly vegetarian or pescatarian the past few weeks. But sometimes my body craves some beef and it’s ok to sometimes give in to those cravings.
This Shake Shack double shack burger hit the spot and now I won’t be obsessively thinking about it all the time.
Please vote for my cousin Juan Top Notch Mixers
Link to vote: https://linktr.ee/ThirstyBartenders
Enjoy the cocktail - recipe is below
・・・
Thisty Bartenders’ first ever Battle of the Bartenders cocktail competition starts today!
Here’s the 2nd of our 10 contestants, Juan from and his cocktail Chili Chili Twang Bang featuring chili lime salt.
If this cocktail makes you THIRSTY use the link in bio to vote for
The Chili Chili Twang Bang
•Twang Sunrise Spice
•.75 oz serrano chili/cilantro syrup
•1 oz lemon juice
•1 oz orange juice
•.5 oz SBS agave
•.5 oz ginger juice
•1 oz Ilegal Mezcal
•1 oz Volcan Blanco Tequila
I almost forgot, it’s still summer.
After a few days of dreary, rainy days, the sun is shining and it’s a beautiful day to enjoy a fresh and light salad with a Dijon vinaigrette. (olive oil, apple cider vinegar, and Dijon mustard).
・・・
Never turn down a dinner invitation from especially when she’s making her amazing pho.
@ Newport, Rhode Island
Tuna cakes served with spicy mayo and greens on the side
6 cans albacore tuna
5 eggs
2 tablespoons lemon juice
1 cup panko bread crumbs
1 small@onion minced
2 celery stalks minced
5 tablespoons Parmesan cheese
season with salt, pepper, and any dried herbs (I used my herbs de Provence)
I added some red pepper flakes for a kick.
Mix all the ingredients, scoop by the spoonful and mold into small patty size and fry on low with olive oil a few minutes in each side.
I kept the cooked ones in a warmed oven until the entire batch was finished.
This makes about 15 medium sized cakes.
For Spicy Mayo...
1 cup mayo
3 tablespoons Sriracha
1/4 teaspoon sesame oil
Another great recommendation from
Jayme said they are ‘dangerously good’. Now I know what she means, because once you eat one it’s impossible to stop, especially chocolate sea salt and bacon maple. @ The Holy Donut
Ingredients for breakfast...plus oat milk.
I made the overnight oats last night.
Basic recipe I use is 1 part oats to one part milk and I added 2 tablespoons of Chia seeds. Stir it well so there are no clumps and refrigerate over night.
I’m taking advantage of all the wonderful fresh Maine blueberries and blueberry preserves while we’re here cruising in Maine.
Took the dinghy back into the head waters of Pulpit Harbor in search of from a recommendation by
We bought some clams which I used to make a clam chowder and some oysters which we’ll enjoy raw on the half shell for Captain’s Hour.
Recipe for the clam chowder ...based on what I had on hand.
10 clams
1/4 of large Onion minced
4 Garlic cloves
1 Russet potato diced into small cubes
1 Carrot diced into small cubes
1 cup Heavy whipping cream
1 tablespoon Butter
4 slices bacon
1+ cup broth (chicken or vegetable)
1/8 cup flour
Seasonings of choice
Start by scrubbing the clams and soaking them in fresh water for 20 minutes.
Cook bacon in a large pot, remove bacon once cooked and add 1 tablespoon of butter to bacon grease.
Add onion and sauté until clear. Add whole garlic cloves and sauté until soft.
Add flour and stir until dissolved. I added more butter at this point
Add potatoes and carrots
Add heavy whipping cream and broth. Season with pepper, dried parsley, red pepper flakes, and herbs de Provence (because why not).
As the broth is cooking, boil water in a separate pot. Once water boils add clams and cook cook for 5 minutes. Stir clams around and cook for another 2 minutes. Remove any opened clams and continue cooking and remove clams as they open up. Discard any unopened clams. Drain the clams and reserve stock, scoop out the meat, and coarsely chop. Strain the stock through a fine mesh strainer.
Add in 1 cup of clam stock.
And clams.
Serve and sprinkle bacon bits on top.
I was really wishing I had some fresh parsley or cilantro to sprinkle on top.
Regardless, this chowder was amazing delicious. I gave myself ...
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Of course, I also said I would have been content to not have the clams and just have a bacon chowder. 🤣 @ North Haven Oyster Company
The simple pleasure in life...
Avocado toast topped with fried egg, because everything is better when you
Avocado mash with cilantro and sea salt on top of gluten free toast and topped with farm fresh eggs. Yumminess all around.
Cuban Black Beans...quick cooking method
Soak a 12 oz (approx.) bag of black beans with about 10 cups of water and a green pepper overnight...or in pressure cooker for 20 minutes.
Make the sofrito..mince garlic, onion, green pepper and sautée in olive oil.
Add sofrito to beans.
Add 4 tspn salt, 1/2 tspn pepper, 1/4 tspn dried oregano (add fresh oregano if you have), 1 bay leaf and 2 Tbsp sugar.
Add 2 Tbsp white vinegar, 2 Tbsp olive oil, and 2 Tbsp dry white wine. Stir well.
Cook in pressure cooker for 25 minutes.
*Note: If you soak the beans with the pressure cooker method, be sure there's enough water to continue cooking.
Serve over rice and top with chopped fresh cilantro.
Some more Maine foodie inspiration...lobster roll and lobster and corn chowder. It said ‘award winning’ and I concur because it was pretty awesome.
So I had a thought as I was enjoying this amazing lunch of lobster.
Why get a super expensive lobster dinner when you can get a lobster roll. This lobster roll at $20 was packed with more lobster meat than any lobster I’ve had and the work has already been done. I don’t know 🤷🏻♀️, but just a thought.
Thanks to Ben’s recommendation. (of ) @ The Lobster Shack
Breakfast in Maine must include Maine’s own blueberries and maple syrup.
French toast stuffed with cream cheese and blueberries served with blueberry mimosa to wash it down. @ Waves
Açaí and Pitaya bowl with granola, kiwi, pineapple, mango, coconut flakes, and honey.
Pitaya, a.k.a dragon fruit, has great nutritional benefits. It’s loaded with fiber for digestive health, plus iron, magnesium, vitamins C & E.
Chickpea salad with avocado cilantro dressing.
For the dressing, I used the whole avocado (minus the seed), 1/2 cup of oat milk, the juice of a whole lemon, cilantro, salt, pepper...and then I added the juice of half a lime and fresh mint leaves because I had them so I figured why not. Blend the ingredients until smooth.
Next time I may try add some water to dilute the consistency.
For the chickpea salad...add chickpeas and any assortment of diced, raw vegetables and season to taste.
So refreshing! Fresh watermelon juice to cool down on a very hot day in the Chesapeake.
Blend watermelon with a few mint leaves, honey, and the juice of half a lime. Serve over ice and garnish with mint and lime.
Spinach and mushroom quiche... crustless and dairy free
Sauté diced onion, add 2 cups sliced mushroom and continue sautéing, add thawed (frozen & chopped) spinach. I used a dozen eggs. After I beat the eggs, I added the spinach mixture and mixed well. Then poured it back into the skillet and baked for 25 minutes. There are no temperature settings on our boat oven, but I baked at the highest temp we have...for 25 minutes.
So simple, yet so delicious. John said he felt like he was in Italy. I was a bit hesitant because I didn’t think I’d like the anchovy flavor. Glad I went for it. So yummy! Might have helped that we had French butter.
Thanks to for the recipe which can be found at
https://www.bonappetit.com/recipe/spaghetti-with-tomatoes-and-anchovy-butter
Spaghetti with Tomatoes and Anchovy Butter
INGREDIENTS
* 8 ounces spaghetti
* 4 tablespoons (½ stick) unsalted butter
* 2 anchovy fillets packed in oil, drained
* 4 garlic cloves, sliced
* 2 pounds medium tomatoes, quartered
* Kosher salt and freshly ground black pepper
* Chopped tender herbs (such as flat-leaf parsley, tarragon, and/or chives)
* Cook spaghetti; drain, reserving ½ cup pasta cooking liquid.
* Meanwhile, heat butter in a large skillet over medium heat. Cook anchovies and garlic, stirring often, until anchovies are broken down and garlic is soft, about 4 minutes.
* Add tomatoes; season with salt and pepper and cook, stirring occasionally, until falling apart, 8–10 minutes.
* Toss in pasta and reserved pasta cooking liquid; cook until sauce coats pasta, about 2 minutes. Toss in herbs.
It’s Captain’s Hour aboard Quetzal and I’ve been waiting all day to try this amazing strawberry spritz by It was definitely worth the wait.
You can find the recipe on his page, but basically...
Soak strawberries in 1 1/2 cup white vermouth for 24 hours...unless you procrastinate like me and then are impatient like me. I gave mine 9 hours of soaking.
Mix equal parts of the infused vermouth with tonic and garnish with citrus and sliced strawberries. Idk if I was supposed to slice fresh strawberries, but I just took them from the infused vermouth.
Voilà! So refreshing
@ Spring Cove Marina
I was so craving an açaí bowl. This one hit the spot.
Please always consider patronizing small, local businesses. They need our support.
Take-out from Gaijin Ramen Shop.
Tonkotsu |
broth: pork, topping: pork, rich and creamy pork broth with braised chashu pork, black garlic oil, and basic toppings, rice noodles
Food History: “According to the record of the Yokohama Ramen Museum, ramen originated in China and made its way over to Japan in 1859.”
Packed with vitamins and nutrients and perfect for a rainy day...and still yummy even if it has stopped raining by the time you’re finished cooking.
So there’s a story behind this chili dog...
Went to the BLM protest in DC yesterday. My son told me I could also show support by supporting black owned businesses. He had been to Ben’s Chili Bowl and told me it’s a DC landmark, an institution, and the best chili dog in the US. And just to drive home his point in case I had any doubt, he told me that both Obama and Anthony Bourdain had eaten there.
This wasn’t exactly on my eating healthier meal plan, but hey, I couldn’t just forego the opportunity to dine at this famous establishment ...plus I would be supporting a locally owned business...all of which is an important part of travel.
I ordered the ‘Original Chili Half-Smoke’ with onions, mustard, and Ben’s spicy homemade chili sauce (which I got mild). I even requested to have it ‘split and grilled’ (that was an option...not just me being picky). It certainly lived up to the hype, very delicious.
They also have other options...burgers, rice bowls, salad bowls, and vegetarian options.
They are currently open for take-out only. You can order online and wait outside for your order. @ Ben's Chili Bowl
Look at these beauties. I’m so stoked to have access to farm fresh eggs.
Hmm 🤔 What shall I make?
Simplicity
Sometimes it’s nice to not have to plan or overthink a meal.
Just a few easy steps and enjoy.
Last night was chilly so it was a perfect night for a warm, hearty soup.
Lentil Soup with Kale and Sausage
Ingredients
2 tablespoons olive oil plus more for drizzling
1 pound hot or sweet Italian sausage, casings removed
4 cloves garlic, finely chopped
1 large or 2 medium onions, chopped
2 tablespoons tomato paste
1 bunch kale, stemmed and chopped
1/2 cup dry red wine
6 cups chicken stock
1 1/4 cups
Directions
* Heat the Oil in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic and onions and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
* Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes.
This bowl of steel cut oatmeal packs a lot of flavor and a lot of nutrients...plus it’s pretty to look at. It’s berrylicious! 🍓
Cooked in almond milk and topped with bananas, blueberries, strawberries, coconut,
and fortified with chia, h**p, flax seeds and bee pollen. 👊🏼
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