Sailing Recipes

A little summary of the sailing recipes gathered and invented on the trip:

Chicken with Serrano ham, cheese and mustard.
And thinly sliced onion, leek and green pepper. And small mushrooms sautèed in butter. And white wine. The chicken merinated in white wine vinegar, pepper, herbs (provence). Then slice into the chicken pieces and put the good mustard, ham. Fry, then add the cheese, cover and simmer. With a certain amount of juggling between one of the dinner plates and the big skillet it can be made in one frying pan.


"PAELLA ÁLA BABETTE"
Make Spanish rice: First warm up a deep skillet, with about 3tbs. oil. Add rice, stir. Ther rice pops, like popcorn. Keep stirring! Then dump it in twice the amount of water (than rice), with fish bullion, safran, s&p. Simmer for 15 min. Slice and sauté a couple onions, mushrooms and tomatoes, zucchini squash, garlic (that´s what we had in stock!) Then add "mixed seafood", bought at Pingo´s: shrimp, clam oyster, mussels, squid rings. Add a little white wine. Cover. Simmer for a bit. Add the rice, simmer some more. Eat with a good Portugese red wine, under the Bimini and enjoy the sunset, then the full moon.


"CHILI CON CARNE ÁLA BABETTE"
Slice and sauté 3 small onions, a small package of bacon , 3 or 4 potatos, about 8 mushrooms, garlic, 2 large tomatoes. Add chilibeans (one can) and a can of diced tomatoes (and herbs). Simmer 10- 20 min. Eat with , relatively, cold beer, as the distace to Madeira decreases.


Bacalao from the Norwegian dried cod
Shannon makes bacalao today, from the Norwegian dried cod, bought at the Portugese markado. One skillet dish: sauté onion, leek, remove, sauté sliced potatos,garlic, replace onions/leek. Add soaked (24 hrs.)cod, add sliced tomatoes, lemon, pepper,a little white wine; put a tight lid on it, steam on low heat for 20 min. of so. Eat with a good red wine. Enjoy!