ISSN 1938-7385 Volume 13, Number 50 This Week's Contents 1. Explorer of the Seas Tiramisu 2. Explorer of the Seas Gravlax 3. Loy's Chicken 4. Explorer of the Seas Shrimp Creole 5. Soda Bread from the Culinary Institute of America 6. Peanut Hummus
1. Explorer of the Seas Tiramisu submitted by butterflydog 4 large egg yolks 2.5 oz sugar 5 oz mascarpone cheese 3 oz Kahlua liquor 3 oz Amaretto 1 oz rum 3 oz cream ( garnish ) 2 oz brewed espresso coffee 36 ladyfingers 1 oz cocoa powder chocolate sticks for garnish Cooking demo on Royal Caribbean Cruise ship Bring water in a double boiler to a boil and shut off heat. Combine eggs and sugar over double boiler and whisk until pale, light and doubled in volume ( mixture will thickly coat back of the spoon ) . Add half of Amaretto and Kahlua. Whip in room temperature mascarpone cheese until smooth and lump free. Combine remainder of Kahlua, Amaretto , rum and espresso mixture. Dip ( lightly soak ) ladyfingers in espresso mixture. Layer a serving dish or individual crystal or glass dessert glasses with mascarpone mixture and alternate with ladyfingers. Chill. Sprinkle with cocoa powder and garnish with whipped cream and chocolate sticks. Yield 4 to 6 servings. Note: for chocolate garnish, melt chocolate, pipe or drizzle onto parchment paper, let harden, peel off and use as a garnish.
2. Explorer of the Seas Gravlax submitted by butterflydog 2 to 3 lbs Atlantic salmon fillet 1 oz Linie Aquavit 1 cup salt 1 cup sugar 4 tsp cracked peppercorns 1 bunch fresh chopped dill Honey Mustard sauce: 1 tsp honey( or to taste ) 2 oz mayonnaise 1 tsp fresh chopped dill Lemon juice to taste Tabasco sauce to taste Royal Caribbean cooking demo Place salmon filet skin side down in a tray. Apply liquor with a pastry brush. Combine equal amounts of sugar and salt ( enough to fully cover salmon ) and remaining ingredients and press down on top of salmon to fully cover. Wrap in plastic and place in refrigerator 48 hours ( no longer or it will be too dry ). Wash off salt mixture well and pat salmon dry with clean cloth. Slice thinly and arrange on try. Garnish with more fresh chopped dill. Combine sauce ingredients and serve separately along with salmon, and cocktail pumpernickel or rye bread . Note: original recipe called for 3 cups of each sugar and salt but chef said use just enough to cover salmon. I think the 3 cups would be for a larger piece of salmon.
3. Loy's Chicken submitted by loy704 from Pasay City, Philippines 1 kilo choice cuts chicken salt and pepper to taste chili powder 1 can evaporated milk V-cut potato chips or any any spicy potato chips 1. rub your chicken with salt, pepper, and chili powder. 2. arrange in a baking pan or casserole dish. 3. cover top with evaporated milk. 4. cover top with spicy potato chips. 5. bake until golden brown and milk had dried up.
4. Explorer of the Seas Shrimp Creole submitted by butterflydog 24 raw shrimp peeled and deveined 6 oz butter 1 cup diced tomatoes 1 cup diced red bell peppers 1 cup diced green bell peppers 1/2 cup chopped onion 3 cloves garlic minced 1 Tbs tomato paste 1 cup white wine 1 cup heavy cream 1 pinch cayenne pepper 1 Tbs fresh chopped parsley 1/4 cup brandy salt and pepper to taste Royal Caribbean cooking demo In skillet sauté the onions and garlic to soften and wilt but do not brown. Add shrimp, salt, pepper and cook and stir. Add brandy and wine and reduce by half. Add tomato products, peppers and cream and simmer to finish cooking. Sprinkle with fresh parsley. Serve shrimp on a platter and serve with steamed rice and stir fried vegetables. Yield: 4 servings. Note: chef recommends igniting the brandy for best flavor and let flame die out then add wine and reduce by half. Aboard ship no flames or fires may be use and everything is cooked via electric stoves. He also keeps the bell peppers slightly firm in this dish but one may cook them softer if desired.
5. Soda Bread from the Culinary Institute of America submitted by butterflydog 4 cups cake flour 1 Tbs baking soda 1/2 cup sugar 1/4 tsp salt 1/4 cup vegetable shortening 1 cup dark raisins 1 Tbs caraway seeds 1 cup cold milk Sift dry ingredients including sugar into a large bowl. Cut shortening into mixture with pastry blender or 2 knives until coarse meal consistency. Add raisins, seeds and milk. Mix dough just to combine. Turn dough out onto lightly floured surface and press into a ball.. Form into 2 equal loaves or cut into 16 pieces for rolls. Dust with flour and score an "x" across top of rolls or loaves. Bake in a preheated 400F oven, 25 minutes for loaves or 8 to 10 minutes for rolls. Wrap breads in a tea towel when directly out of the oven. Cool bread in the towel on a rack before serving. Serve at room temperature for up to 2 days or keep frozen up to 4 weeks Note: this recipe doesn't indicate to use buttermilk but I am sure it can easily replace the plain milk in the recipe if one likes Source: Culinary Institute of America's Breakfast and Brunches cookbook
6. Peanut Hummus submitted by butterflydog 1, 15 oz can chickpeas drained 1 cup salted shelled peanuts* 3 Tbs peanut oil 3 Tbs chicken broth or water 3 Tbs lime juice fresh ground black pepper to taste 1/4 cup fresh chopped cilantro optional: hot peppers to taste garnish: smoked paprika, chopped peanuts. In food processor place chick peas, peanuts, oil and broth or water. Process chunky smooth . Add cilantro and process to combine. Transfer to a bowl and garnish with sprinkles of smoked paprika and crushed peanuts. Serve with assorted flatbreads * instead of peanuts substitute almond or peanut butter for a smoother version and adjust liquids and seasonings for taste and texture,. Yield: 6 servings
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