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March 13, 2010

All Hands on Deck

Whether you’re docked at a Fort Lauderdale marina, behind a friend’s waterfront house or offshore in the Gulf Stream with no land in sight, nothing is as romantic as drinks and hors d’oeuvres on the water—on a luxury yacht. This little party is as simple as it is elegant, with a light and flavorful ocean-inspired menu. And if a yacht is out of the question? Try a dockside location, a patio by the pool—anyplace that says summer, seaside and good times.

 

 

 

Watercress Soup in Shot Glass with Shrimp
Makes 8 glasses

1 tablespoon butter
1/2 onion, chopped
1 clove garlic, minced
1 large russet potato, peeled and cubed
1 1/2 cups chicken stock
1/2 cup cream
Salt and pepper to taste
1 large bunch watercress
Juice of 1 lemon
8 shrimp, cooked, peeled and chilled

1. Melt butter in heavy saucepan over medium-high heat. Add onion and garlic; sauté briefly. Add potatoes and stock. Bring to boil and cook about 10 minutes, until potatoes are tender. Stir in cream. Taste and adjust seasonings. Remove from heat. Stir in watercress (it will wilt). Using immersion blender, blend soup until smooth. Add lemon juice. Chill.
2. To serve, spoon soup into shot glasses and place 1 shrimp on rim of each glass.
(You will have soup left over; enjoy it for a light dinner some other day.)

Potatoes with Sour Cream and Two Colors of Caviar
Makes 32 potato hors d’oeuvres

16 Yukon gold potatoes or blue potatoes
(choose the smallest)
3 tablespoons oil
2 teaspoons salt
1/2 cup sour cream
1 jar red fish roe
1 jar black fish roe
Chives, chopped (for garnish)

1. Heat oven to 425 degrees. Slice potatoes in half on diagonal and slice a small bit off bottom of each half so potatoes sit flat. Toss with oil and place on baking sheet with diagonal sides facing up. Salt. Roast until tender and lightly golden. Cool completely.
2. With melon baller, scoop hollow out of each potato. Fill with 1 teaspoon sour cream and top with 1 caviar color. Repeat with remaining potatoes, filling 1/2 with red and 1/2 with black fish roe. Garnish with chives and serve.

Seared Teriyaki Salmon Cubes
Makes 10 salmon cubes

2 tablespoons butter
4 cloves garlic, minced
2 tablespoons fresh ginger, minced
1 teaspoon cumin
1/3 cup soy sauce
1 tablespoon mustard
2 tablespoons molasses
3 tablespoons brown sugar
Juice of 1 lemon

8 ounces salmon, cut into 1-inch cubes
2 tablespoons black sesame seeds
1 tablespoon white sesame seeds
1 scallion, thinly sliced

1. Melt butter in skillet over medium heat. Add garlic, ginger and cumin; cook, stirring, about 3 minutes. Add soy sauce to skillet, and then stir in mustard, molasses and brown sugar. Cook about 5 minutes, until thickened. Cool. Stir in lemon juice.
2. Marinate salmon in mixture 30 minutes. Heat skillet over medium-high heat and place salmon into pan. Cook until well-seared. Turn and sear other side. When salmon is cooked, pour in about 1/4 cup marinade and let cook down. Carefully remove salmon cubes; cool slightly. To serve, spear each salmon cube with long toothpick. Mix black and white sesame seeds together. Sprinkle sesame seeds over all, top with sliced scallion and serve.

Seared Sea Scallops Wrapped in Prosciutto with Basil Oil
Makes 8 scallops

8 sea scallops
6 thin slices prosciutto
1 bunch fresh basil
1/2 cup olive oil
Salt and pepper to taste

1. Heat grill to high and sear scallops. Cool slightly. Cut each prosciutto slice into 3 strips, lengthwise. Wrap each scallop with 1 prosciutto slice, securing meat to scallop with toothpick.
2. Place basil in food processor and blend with oil until smooth. Season to taste.
3. Serve scallops chilled or warm. To heat, place wrapped scallops on grill until prosciutto is hot or heat scallops on baking sheet in 350-degree oven until hot. Serve with drizzle of basil oil over each scallop.

Open-faced Blackened and Blue Burgers
Makes 12 mini burgers

8 ounces ground sirloin
3 tablespoons Cajun seasonings
1/2 cup greens
1/2 cup blue cheese crumbles
12 slices plum tomato
12 slices baguette, grilled

Use biscuit cutter to shape beef into 12 small burgers. Flatten. Liberally season each side with seasonings. Heat grill or grill pan and cook burgers until done. To serve, top each baguette slice with greens, 1 slice tomato, 1 burger and blue cheese crumbles. Serve hot.

Tomato, Hearts of Palm and Black Olive Salad
Makes 16 spoonfuls

5 plum tomatoes, seeded and diced
1/2 cup hearts of palm, sliced
1/4 cup black olives
3 scallions, thinly sliced
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper to taste

Just before service, toss tomatoes with hearts of palm, olives, scallions, lemon juice, olive oil, salt and pepper. Serve in spoons.

Never leave Port Without It:  Find out what local yacht-provisioning chefs like to have when out at sea.

David Learmonth, executive chef, Grateful Palate, Fort Lauderdale
“Caviar, foie gras and Kobe beef. You’re dealing with high-end clientele. I can think of nothing better than top-rated items for the pantry.”

George Milano, president and culinary director, The Galley, Fort Lauderdale
“Demi-glace, frozen puff pastry and Vivarin [pep pills]. Demi-glace because it’s the base for most brown sauces. Puff pastry to make strudels, vol au vents and last minute hors d’oeuvres. And Vivarin to stay awake.”

Tim Wigston, director of provisioning, Yacht Chandler, Fort Lauderdale
Wigston says caviar, smoked salmon and eggs are a safe bet. “I’d make caviar and smoked salmon blini for my guests. And the eggs? You can make loads of things with eggs.”

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