Hope you get a chance to try a couple of these sailboat recipes, pirated and plundered from the salty aires of the Hawaiian and Marshall Islands.
Pirates Sherried Crabmeat Casserole
1 1/2 cups rice macaroni
1 cup crab (the real stuff)
1 diced onion
2 cloves garlic, minced
1 1/2 Tablespoons of flour
1 1/2 cups milk
3/4 cup grated cheese
7 Tablespoons butter
1/4 teaspoon cayenne pepper
1 Tablespoon sherry
1 Can sliced mushrooms
Salt and pepper to taste (we like celtic sea salt)
1/2 cup bread crumbs (we like rice cakes crumbled)
Cook macaroni until tender. Drain, rinse and set aside. Saute onion and garlic in butter until
tender. Stir in flour until blended. Add milk, cheese, sherry and cayenne and stir over low
heat until smooth. Add mushrooms and crab. Spread macaroni evenly over the bottom of
a greased casserole dish. Next, pour the crab mixture evenly over the macaroni. Top with
1/2 cup of bread crumbs and four tablespoons melted butter. Bake for 40 minutes at 350 degrees.
Pirates Stovetop Bake
1 white fish, whole
1 large onion, sliced
2-3 cloves garlic, minced
1/2 green pepper, sliced
1 cup fresh tomato, chopped or equivalent canned tomato
1/4 cup dry, white wine
1 lemon (lime), thinly sliced
1/4 teaspoon dill weed
Salt and pepper, to taste (we like sea salt)
Lightly oil skillet (or Dutch oven). Place a few slices of onion over bottom. Stuff the cavity of fish
with half of the remaining onions and half of the garlic, green peppers and lemon slices and
place the fish in the skillet. Cover fish with remaining onions, garlic, green peppers and lemon.
Add tomatoes, wine, and spices overall. Cover with lid and cook at low heat for 20 to 30 minutes
or until fish flakes to the flaky fork test.
(aka kahuna36) (Dan Eidson) lived in the Hawaiian and Marshall Island for almost a quarter of a century and has rubbed shoulders with some of the best chefs in the Islands. Hope you enjoy his recipes!