Grilled Lamb Chops Dijon
Whenever I start a charter trip with family and friends, I have one routine that seems to guarantee good fortune: I serve grilled lamb chops for our first dinner onboard.
Menu
Whenever I start a charter trip with family and friends, I have one routine that seems to guarantee good fortune: I serve grilled lamb chops for our first dinner onboard.
The cool, sweet melon and creamy goat cheese in this salad create a balance with the tangy citrus and cumin in the dressing.
Sea Fresh: To “cook” this fish, soak the chopped pieces in fresh lemon or lime juice. The fresh vegetables are long-lasting, and the capers are perfect in sauces, tartar sauce, salads, and fish recipes.
Although most people will eat this Marquesan Banana Delight as a dessert, the crew aboard Zephyrus eat it is a special cruising breakfast.
This cioppino became an instant favorite aboard Winterlude, and we’ve eaten it in anchorages all over the western Caribbean—and not just when we have too much fresh fish!
A visit from some Kiwi friends gives this cruising family a Sunday-morning staple: crêpes with seasonal fillings.
“Tikka” is a Hindi term for marinated and skewered meat. This aromatic recipe works equally well with shrimp or chicken!
At a Jamaican market, chatty locals lead a cruiser to the recipe for a delicious island Christmas brew. From our December 2012 issue.
Preparing a Thanksgiving feast on board takes planning and ingenuity—especially when the bird’s too big for the oven! This cruising cook came up with a delicious solution.
The generosity of a shoreside friend results in a cache of garden veggies and a dish so delicious it might make you swoon. People & Food from our October 2012 issue.
A delay in a Newfoundland harbor allows this sailor time to forage for a wild and delicious local fruit. “People & Food” from our August 2012 issue.
In the working port of Gloucester, Massachusetts, visiting cruisers find more than one taste of the genuine hospitality that makes it a sailors’ favorite. “People & Food” from our May 2012 issue.
Whenever I start a charter trip with family and friends, I have one routine that seems to guarantee good fortune: I serve grilled lamb chops for our first dinner onboard.
The cool, sweet melon and creamy goat cheese in this salad create a balance with the tangy citrus and cumin in the dressing.
Sea Fresh: To “cook” this fish, soak the chopped pieces in fresh lemon or lime juice. The fresh vegetables are long-lasting, and the capers are perfect in sauces, tartar sauce, salads, and fish recipes.
Although most people will eat this Marquesan Banana Delight as a dessert, the crew aboard Zephyrus eat it is a special cruising breakfast.
This cioppino became an instant favorite aboard Winterlude, and we’ve eaten it in anchorages all over the western Caribbean—and not just when we have too much fresh fish!
A visit from some Kiwi friends gives this cruising family a Sunday-morning staple: crêpes with seasonal fillings.
“Tikka” is a Hindi term for marinated and skewered meat. This aromatic recipe works equally well with shrimp or chicken!
At a Jamaican market, chatty locals lead a cruiser to the recipe for a delicious island Christmas brew. From our December 2012 issue.
Preparing a Thanksgiving feast on board takes planning and ingenuity—especially when the bird’s too big for the oven! This cruising cook came up with a delicious solution.
The generosity of a shoreside friend results in a cache of garden veggies and a dish so delicious it might make you swoon. People & Food from our October 2012 issue.
A delay in a Newfoundland harbor allows this sailor time to forage for a wild and delicious local fruit. “People & Food” from our August 2012 issue.
In the working port of Gloucester, Massachusetts, visiting cruisers find more than one taste of the genuine hospitality that makes it a sailors’ favorite. “People & Food” from our May 2012 issue.
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