CHEFS LOG ALASKA DATE JULY 25 2010

“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!

Our captain Jennifer, brilliant and sea savvy and with the support of her all girl crew is the best in Southeast Alaska! Join us for an unparalleled experience!

CHEFS LOG ALASKA DATE JULY 21 2010

The day was long, well over 12 hours running, to put us in position for the warm springs that Baranoff Island that will be greeting us with the tomorrow. As we slinked our way through welcoming whale sightings, doll porpoise playing hide and seek with our bow spray, with bantering guests and crew smiling our day came to a close at Eagle Cove. Rightfully named. Tall timber pine trees with white bald eagles adorning like Christmas ornaments. What in heavens name can draw them all to this nest? Mother natures secrets.

Another day begins with fresh ground and brewed French Roast coffee, and Apple Butter French Toast with Almond Butter and warm Apple Cider Syrup. We are just finishing the last lip licking bite and imagining our cold bodies from head to toe doing the same, dipping and swirling in the hot springs. As we turn the corner to starboard we see the giant, steaming, rolling waterfall at Baranoff. We push ourselves away from the table and loosen our belts, today is going to be an exciting ride.


APPLE BUTTER FRENCH TOAST


8 large croissants, torn into 4-6 pieces each
1 16 oz. container Egg Beaters
1 c. cream
1 c, buttermilk
1/2 c. apple butter
1/2 c. dried apples
1/4 c. dried cherries
1/2 c. brown sugar
pinch salt
Topping:
1/2 c. brown sugar
1/2 c. pecans
1/4 c. butter
1/4 c. apple butter
Apple Syrup:
2 c. unfiltered apple cider
1/2 c. brown sugar
1/4 c. apple butter
2 tablespoons butter
 

Almond Butter
Vanilla Yogurt

Place torn croissants into a bowl. Mix egg beaters with the next seven ingredients. Pour the egg mixture into the croissants. I usually squeeze the mixture with my fingers to incorporate the eggs with the croissants. Pour the french toast batter into a buttered 3qt. shallow baking dish. Mix topping together and scatter on top of batter mixture. Bake at 350 degrees for 30-40 minutes or until french toast is baked golden brown and puffed. While french toast is baking make apple syrup. In a saucepan reduce syrup mixture by half. Swirl in the butter. Serve with vanilla yogurt and almond butter on the side. 
Enjoy!

Heading out to witness salmon fisherman working their purse seining catch. They have only 13 hours to make a haul that fills their boats and bank accounts. Imagine as I am crossing my fingers for their good fortune and thinking of the hard work enjoyed with every bite. The dance of the catch that dances on our pallets. You have to see it to believe it. Skiffy jamming full throttle to keep the propeller out of the nets coil, while the big boat pushes full throttle in the opposite direction to cinch the purse closed. Then with an up, up and away the purse is pulled on deck by young strong arms and hopeful dollar sign green eyes. Hundreds of salmon or only a few can lift your tired spirits with cash flow endorphins or wash your dreams away.

With love ...

CHEFS LOG ALASKA DATE JULY 17 2010

Morning broke to the welcome mat being rolled out like a green carpet for the dept of Agriculture … 2 Forest rangers, cinnamon swizzle coffee cake, proscuitto stada, fresh fruit & berries and a wealth of information. All satisfyingly digested with listening ears and  hungry stomachs. Last question of the morning … “what, given the years you have been out here in Alaska, is its future?” John, the slender 8 year veteran ranger and his female ranger partner said “well … people more than anything have definitely had the most significant impact on its future … now that will make you think. Whats for lunch?

As you can imagine I am in my element galley or kitchen, even 5000 miles away from those I hold dear. It is raining hard and fast today with temperatures in the mid 50's ... ahhh ... to be nestled in to some hot and humid climate sashaying around in skimpy T's and barefoot in the sand. I miss you all ... but a "chefs gotta do what a chefs gotta do" and that means cooking my way into the hearts of millions even if it is thousands of miles away. 

Light Love Laughter and Delicious Lenore

CHEFS LOG ALASKA DATE JULY 15 2010

Up at just before dawn, although it is still light from the day before, we are excited to embark on a journey that will last the entire day. On to Tracy Arm and Sawyer Glacier. I have been up and down the passage at least 20-30 times, North and South arm, choosing one over the other depending upon where the pack ice is less dangerous. Big chips of glacier ice from boat size to boulder to pebble. As you get closer to the calving glacier the water can become slush. You may be able to steer yourself safely in, but upon returning the wake paved way you created can close. Beware, our hull is only 5 inches of fiberglass, draw ten feet below the water and some of those chips of ice you are motoring around have another 90% below the water line. Like weaving a thread through a needle, Happily I proclaim, we made it safely in and as we navigated our way safely out, we netted baby chips of glacier ice to whirl inside the blender for cocktails on the fan tail, as we celebrate our day with frozen Glacier Margaritas made with million year old ice and twenty year old tequila!

 
 

CHEF'S LOG ALASKA DATE JULY 14 2010

Not 1 hour out of Juneau, with winds hitting 45 mph gusts and 4 ft seas breaking, opposing wind and current, we were greeted in Stephens Passage by a pod of humpback whales.

Capt Jennifer spotted the misty fountains on the horizon, one then another. By the time we called out “Whales on the port” we could not only see one, but several. Then the magic of nature enveloped as in amazement we behold the 2 babies reported in earlier sightings. Playfully, fins and tails started breaking the water line as we approached, closer, never heading them off and never motoring nearer than 50 feet. We cannot stop them from turning towards us though. And that is just what they did, all 15 of them, with babies nursing on mamas sides. We motored down and in that same instance the seas calmed and allowed us to experience the wonders of nature. A National Geographic afternoon.

For the first day of every charter guests are greeted with the delicious aroma wafting from the galley and sit down to a yummy roasted chicken dinner. the comforting and home spun food welcomes them on board. With a sigh of relief and tummies full they retire and dream of their high seas adventure. Ahhhh, wonderful and the chef can cook! 

LEMON HERB ROASTED CHICKEN

1 (3 to 4 pound) free-range chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
1 head garlic, halved
2 T. herbs de Provence
1/4 bunch each fresh rosemary, thyme, and parsley
1/2 cup olive oil
1 lb baby carrots
1 lb baby onions
2 lbs small red new potatoes
Preheat the oven to 400 degrees F.
Season the chicken and the cavity with herbs de Provence, ¼ cup olive oil, salt and pepper, and then stuff the lemon, garlic, and fresh herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes, carrots and onions in the remaining olive oil and season with salt and pepper and scatter the vegetables and oil around the chicken. Roast the chicken and  vegetables for 30 minutes at 400 degrees. Turn down oven temperature to 350 and continue cooking for another 40-60 minutes. Rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken from the oven and let stand for 10 minutes, so the juices settle back into the meat before carving. Carve the chicken by removing the back bone first and then disjointing the breasts, legs and thighs. Place on a serving platter and squeeze the lemon and garlic over the meat. Drizzle with any remaining pan juices Scatter the roasted vegetables and enjoy!
          

Off to Alaska!

I take the high road to a new adventure every summer on board the MV Jamal. Only a few things I can count on and year after year ... that brown and black bears and perhaps some cubs will be looming on the shoreline, eagles skydiving like seagulls and nesting in the rocks, humpback whales bubble feeding and spouting on the horizon, doll porpoise playing hide and seek with our wake, glaciers calving and moose bucking playfully on the rocky shore ... ahh ... the life of a chef ... and all I have to do is cook salmon, halibut, black sea bass, Dungenes and King crab and make glacier ice margaritas ... and smile.

Let’s back up, I haven’t even landed yet.

Let’s go back to a few weeks ago when I was enjoying the red carpet treatment with limos, handsome bodyguards, papparazzi, Paula Deen and cream cheese. The experience, as my friend Mike says is “ShowBiz”. It was a dawn to midnight, whirlwind experience comforted each night by a big white bed in my hotel suite at the Mansion, caressed and bathed in a bubbled tub in the middle of the room, buttered on both sides by the double plated delicious crispy fried cuisine at Lady and Sons and Brother Bubbas, my heart strings trussed by the friendships made with the other finalists, the fingerlickin’ good love and support, in Savannah, that my sister April, nephew Christopher and friends provided and the I will never be spoiled by the generous lashings of well wishes from everyone at home. Experiences are good, but you, with heart and souls invested in me are the icing on the cake! Thank you from the bottom to the top of my heart.

Weather forecasts report 59 degrees, partly cloudy in Alaska, so I am glad I brought my winter gear with me again this year. You never know though, temperatures have reached as high as 85 at this time of year, and sunscreen and a bathing suit were the robes of the day. You know, like a good girl scout I am prepared for either.

I wish y’all (still carrying a few leftovers from my hospitable few days) a summer filled with cool appetizers, lots of liquid libations, lip licking chocolate desserts, afternoon sun showers, full mooned nights, beach blanket weekends, belly laughs and pitter patters of the heart. Think cool thoughts, wear a little less clothing and sashay, don’t run through this summer, its better than you think and you will want to savor the memories!.

I will be blogging, sending pictures and recipes to keep you all entertained. By land or by sea I am at your service. Kerrisha, Tina, Jacqui and Jay will be cooking all those menus we have created for your parties and events. Deliciousness prevails whether I am hands on or virtually nurturing all the preparations with them for you. TLC across the miles, from coast to coast, from sea to shinning sea.

Now, I cannot leave you without sharing a cool appetizer for a hot day. Not so much cooking, but assembling delicious, seasonal fresh ingredients, artfully arranged and divinely devoured by you!

Cook and smile, cook and smile ... by jove I think I’ve got it!!

ICED CUCUMBER SOUP “MARTINI”

5 cups of English cucumber (the ones in the plastic sleeve) peeled, seeded
and chopped
3 T. chopped fresh mint
2 T. chopped fresh dill
2 c. buttermilk
1 c. vegetable stock
1/2 c. lemon vodka (or add more stock)
3/4 c. plain whole milk organic yogurt
2 T. lime juice
Kosher salt and pepper to taste
Fresh mint sprigs

Puree cucumber in food processor or blender. Add in the buttermilk, yogurt and stock. Add the lemon vodka. Blend in the mint, dill, salt, pepper and lime juice pulsing to incorporate. Taste and adjust seasonings. Refrigerate for 2 hours. Ladle into “martini” glasses and garnish with pickled cucumber salad and fresh mint sprig.

Lemon Vodka Pickled Cucumber Salad
1 English cucumber sliced paper thin
½ c. tiny minced red onion
¼ c. “lemon vodka”, or substitute rice vinegar
1 t. white sugar
Mix together and marinate for one hour

Enjoy!

Sweet Feet

Barefoot summer and sandals have a way of showing me that my feet and toes need some attention. Somehow, without me even knowing it they have become a sore point and that’s not just because I am standing on them all day! How could they have been so neglected? Close-toed shoes have a way of hiding the obvious … with summer all ablaze and sand between my toes, it’s time to succumb to my weakness... a pedicure.

Start by taking care of your self with a “delicious” fruit bath that turns those calluses into supple feet, as soft as a baby’s. At the same time this recipe provides you with vitamins, calcium and nutrients. It’s an hour spent that nourishes your body, inside and out, and your soul. It’s just another way of saying “Yes” to me.

Now, wiggle your toes and let your pretty self smile. Embrace yourself from head to toe!


SWEET FEET “FOOT BATH and TASTY TREAT”

1 c. frozen pineapple pulp
1 c. frozen papaya pulp
1 c. frozen mango pulp
1 c. frozen passion fruit pulp
Buy Goya brand or other frozen pulp found in the freezer section
of your local supermarket
1 c. honey
4 c. organic vanilla yogurt

In a blender process all of the ingredients together. Reserve two cups to be eaten and divide the rest evenly into two plastic bags. Wash your feet with your favorite soap. Slip each foot into each bag and tie the bags around your ankles with a twistie tie. “Squish” (that’s a technical term) your toes into the fruit. Squish, squish, squish ... Enjoy the next hour relaxing while you are eating your healthy sweet treat. Then, remove your feet from each bag and toss the bags away. Rinse your feet with cool water and massage your soft toes and heels and arches with your favorite moisturizer. The nutrients of the fruit and yogurt deliver enzymes into your feet that hydrate your skin while providing nutrient and calcium absorption in your body. And It is a delicious hour too … enjoy!

Hot Grill ... Cool Appetizer!

Friends coming over for an evening grill? If you'd like some company under the stars and over the coals serve them something light and refreshing.
Coming up with this recipe was easy. I was responding to a need, of which, I believe delicious food and beautiful presentations can be a sure cure. Well, that, belly laughs and sometimes a martini can also be the best medicine! With this recipe you've got it all!
Cucumbers counteract toxins and lift depression: cleanses the blood, influences the heart, pancreas and spleen. You can even apply cucumbers to summer sunburn and feel its cooling relief. So, please enjoy. Serve your guests a shaken and stirred, blended delicious cold soup, splashed with vodka and ladled into a martini glass to get this party started.

ICED CUCUMBER SOUP “MARTINI”

5 cups of English cucumber (the ones in the plastic sleeve) peeled, seeded
and chopped
3 T. chopped fresh mint
2 T. chopped fresh dill
2 c. buttermilk
1 c. chicken or vegetable stock
½ c. lemon vodka (optional) or add more stock
½ c. plain whole milk organic yogurt
2 T. lime juice
½ t. salt
¼ t. cracked black pepper
Fresh mint sprigs

Puree cucumber in food processor or blender. Add in the buttermilk, yogurt and stock. Blend in the mint, dill, salt, pepper and lime juice pulsing to incorporate. Taste and adjust seasonings. Refrigerate for 2 hours. Ladle into “martini” glasses and garnish with pickled cucumber salad and fresh mint sprig.

Lemon Vodka Pickled Cucumber Salad
1 English cucumber sliced paper thin
½ c. tiny minced red onion
¼ c. “lemon vodka”, or substitute rice vinegar
1 t. white sugar
Mix together and marinate for 1 hour. Enjoy!