“Pirate Day” is one not to be taken lightly on the MV Jamal … arrgh! Guests get in the spirit masked and masqueraded with scarves, bangles, eye patches, captain hooks and funny looks. We have a blast pretending to be the "ner do wells" of the Alaskan Caribbean and assure our captives supper for a gold coin or two. It amazes me how when given the opportunity the child comes out in all of us. Remembering that what happens on the Jamal … stays on the Jamal! Arrgh … and sometimes that growl is hard to loose the next day when the costumes come off!
Now in port in Juneau provisioning and cleaning the boat to sparkle as we get ready for our next guests. I love stopping here in Juneau Alaska. We are nestled in among the big ships, but our bow is brilliant and our ship draws 10. (10 feet below the waterline is a very sea worthy vessel) We have the respect of the harbour master, other captains and crews that share the IVF (Intermediate Vessel Float) and because we are such a capable all girl crew they have to find excuses to come around as frequently as they do to see if they can lend a hand, or two, or three. The dock is just alongside Taku Fisheries and my friend, Gary, who I have been saying hello to for 15 years, still manages the thousands of fish, halibut and salmon, that is processed through here and shipped all over the world. Fishing boats pull up to the dock and a giant hose snakes its way through the icey cold hulls, hopefully stuffed with todays money catch. Sometimes you win and sometimes you loose. The small window of time is monitored very closely by Fish and Game and sometimes that opening can be as short as 12-15 hours. It is a hard life so with every bite I am remembering the effort it takes from sea to land to table.
CAPTAIN JENNIFER'S HALIBUT DIP
... our lovely Captain Jennifer is a wonderful cook and loves to hang out in the galley. She made up this halibut dip years ago when she first found ginger to be one of her palate passions, along with halibut, salmon and all her snacks that she eats off her shoulder. (no calories there) and no halibut is safe. Shhh ...she actually doesn't know about the big fillet I have hiding in the refrigerator right now.
2 c. cooked halibut
1/2 c. mayonnaise
1/2 c. sour cream
1/4 c. ginger puree
1/4 c. lemon juice
zest of 1 lemon
1 c. shredded Parmesan cheese
Salt and pepper
Lots of dry dill
Mix all the ingredients together. Taste and adjust seasonings. Place in buttered gratin dish. Bake at 375 degrees for 20 minutes. I like the top crisp and the insides creamy. Serve with crackers or baguette. Enjoy!
1 comment:
This looks like so much fun. Hope you are having the time of your life. Miss and love you, Deb
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