Afloat again, at long last

We left Raconteur on the hard for about 19 or so months. We’ve been immersed in the design (summer 2017 to spring 2018) and construction (July 2018 - now) of a house in Guilford, Connecticut designed by our son-in-law Rus and his firm, GRT Architects, and build by the incomparable Rich Gagliardi and an amazing team of builders, craftsmen and artisans. 
It was a loooong time to leave a sailboat on the hard; JP and Susan have overseen and dived into the restoration or replacement of nearly every major system on board: electrical, solar, main engine, dinghy engine, water maker, plumbing...and now I’m here in Grenada to enjoy the results for a few days. We’re in Mt. Hartmann after a few nights in Prickly. We’ve done a couple of moderate walks to dine at Spice Affair and Secret Harbor. Tonight, taxi (vs. very wet dinghy ride) to Nimrods in Lower Woburn for food and cruisers jam night. Our old friends Magus made their way into Mt Hartmann overnight but we haven’t hailed them yet. Off to the shopping bus tomorrow: Food Fair for fruits and veggies, IGA for everything else, then doubles and cappuccino! What’s not to love?
Weather is that wonderful mix of winter warm and Caribbean cool, with regular rain showers and the odd gully washer. 
It’s going to be a short-ish season, probably; JP and Susan will make their way to Europe to see Roger, take a river cruise and see Ken and Indrani in Zagreb in early May. I may get down to the islands for a second visit, or not. Planning on a real sailing season in 20-21, and maybe a discussion about when (if ever) to head north. A few photos of familiar spots, just for a little color.  

Spiced Lamb and Riced Cauliflower Stuffed Bell Peppers

Very tasty keto version of a Mediterranean / North African favorite. Good one-dish meal.

Ingredients
6 red and/or yellow bell peppers
1 lb ground lamb
1/2 tsp ground allspice
1/2 tsp ground cardamom
1 tsp ground coriander
1 1/2 tsp ground cumin
1 tsp moroccan spice
2 tsp Za'atar
3 tsp Harissa paste
EVOO
2 small onions minced
1/2 cup pine nuts, toasted
2 cups riced cauliflower toasted
2 T chopped fresh parsley

Preparation
Toast pine nuts stovetop and set aside
Toast riced cauliflower under broiler on baking sheet, ca 10 min., set aside
Set oven to 350F
Mix lamb and all spices thoroughly in a bowl
Brown lamb in 1 T EVOO, separating the meat completely, set aside
Sautée onions in 1 T EVOO until tender.
Mix meat, cauliflower, onions, chopped parsley and pine nuts in a bowl, adding salt and pepper to taste

Cut bell peppers lengthwise, remove stems and seeds, place in large baking dish
Fill the peppers with the mixture, pressing lightly and slightly mounded
Set peppers in baking dish holding them snugly; cover tightly with aluminium foil
Bake for 40 minutes
Uncover and broil until top is slightly crusted, 10 min.

Serve warm or room temperature.

Post Election Italian Sausage Pasta

In times that try men's and women's souls, nothing like pasta.

Ingredients

1 lb mild Italian sausage
1 lb hot Italian sausage
2 small packs mixed portobello / shitake / hen of the woods mushrooms
1 bunch green asparagus
1 large can peeled tomatoes
8 oz chicken broth
2 oz red wine
1 yellow onion
4 cloves garlic
2 chopped anchovies
4 basil leaves, chopped
EVOO
Butter
Salt, pepper

1 lb hard Italian pasta (orechiette, penne or similar)

Preparation

a) in a frying pan, cook the Italian sausage in EVOO until 3/4 done. Let cool and slice in 1/2 inch slices; set aside

b) in a frying pan, lightly sauté the mushrooms in 1/2 butter 1/2 EVOO with salt and pepper; set aside

c) cut the asparagus into 1" segments, discard the bottom half of each stem. In a frying pan over high heat, sauté the asparagus until browned; set aside

d) in a large sauteuse, cook the onion and garlic in EVOO until tender; add the can of tomatoes, the anchovies, the sausage slices, and the chicken broth. 
Bring to a hard simmer and reduce for 20 minutes.
Add the mushrooms and continue to lightly simmer.
When the consistency is just liquid, add the asparagus tips and remove from heat

e) meanwhile, cook the pasta in salt water and drain

f) ladle part of the sauce on the cooked pasta, garnish with the chopped basil and serve, together with reserved sauce in a side dish.

Not creole for a change: Sage and Rosemary Pork Stew

10 May 14

When one starts yearning for familiar tastes, one can go to the omnipresent KFC / ... / ... or hit the cheeseburger in paradise. But island markets yield all the necessary ingredients for comfort food. Here is one example.

Sage and Rosemary Pork Stew

Adapted from recipe by PorkBeInspired.com with thanks

Times:

15 minutes prep, 50 minutes cook

Ingredients:

2 pound boneless pork shoulder roast , cut into 3/4-inch cubes – if you have the bone, include it in the simmering phases, then remove before adding the roux
2 T oil
3-4 c veggie broth or water
1/2 c green onions, sliced (or any onion)
2 tsp fresh rosemary
1 T fresh sage (or more)
1 tsp salt, to taste
1/2 tsp pepper or more

2+ c potatoes, cubed (if you can get new potatoes leave them unpeeled)
1/2 pound fresh string beans, cut
Roux:

6 T flour, 4 T butter, I c milk

Cooking Directions:

Heat oil in Dutch oven. Salt and pepper pork cubes and brown over medium-high heat. Stir in onions and sauté in for a few minutes.  Add broth and seasonings. Bring to a boil; reduce heat. Simmer uncovered for 20 minutes. Stir in potatoes and beans (add beans a bit later if you like them al dente); simmer 15-20 minutes or until tender. Meanwhile, prepare roux. Gradually stir roux into stew once vegetables are tender. Cook and stir until thickened. Serve with rice, or in a bowl all by itself.

Serves 6

"Baingan Gumbo"

We had eggplants; we had okra.  So we decided to convert an eggplant curry recipe to a combo.  The two were good together.  Make sure you simmer until veggies are very tender.

Ingredients

3 small eggplants, unpeeled, cubed
ca 20 okra pods, cut crosswise 1 1/2 inch segments
2 onions, roughly chopped
3 tomatoes chopped or 300g fresh tomato coulis
1 1/2 inch ginger, minced
1 pinch of red pepper flakes
4 garlic cloves, thinly sliced
1 Tbsp curry powder
1/2 Tbsp geera or ground cumin
1/2 Tbsp amchar masala or garam masala or anything else you like

Steps

Saute the onions, ginger and pepper flakes until fragrant; add the garlic and spices.
Fry for 3 minutes
Add the eggplant and okra and cook 5 minutes - add a bit of water if needed as you go.
Add the tomatoes and simmer until all vegetables are tender and sauce thickens some. Add salt to taste.

Jamaican Goat Curry

Back in the Caribbean, it is time again for this great and healthy meat, so hard to get in the US, yes GOAT. Here in the form of a Jamaican goat curry, modified with thanks from the recipe by Hank Shaw to reduce cooking time and propane burn.







Ingredients

• 2 lb cubed goat  (goat stew)
• 1/4 cup vegetable oil
• 6 Tbsp curry powder
• 1 Tbsp allspice (see step 1)
• Salt
• 2 onions, chopped
• 1 chopped habanero pepper, or 2 Tbsp Matouk hot sauce
• 2-inch piece of ginger, peeled and minced
• 1 head of garlic, peeled and chopped
• 1 can coconut milk
• 1 small can of diced or crushed tomatoes
• 1 Tbsp dried thyme
• 2-3 cups water
• 5 potatoes, peeled and cut into 1-inch chunks

Preparation

• Bring the meat to room temperature and pat it dry; salt it
• Mix the Allspice and Curry powder (spice)
• Heat the oil in a pressure cooker over medium high; add 2 Tbsp of spice and heat for 1 minute
• Brown the meat cubes and any bones on all sides, in small batches
• Remove the meat to a bowl and sauté the onions until light brown. Add the ginger, garlic and pepper or hot sauce and heat for 1 minute
• Return the meat, bone and juices to the cooker; pour in the water, coconut milk, tomatoes, thyme and the rest of the spice; stir well
• Pressure cook for 45 minutes 
•  De pressurize cooker, add potatoes and fast simmer for 20 minutes.

• Let cool, skim grease and remove bones

The curry can now be eaten, or better, let to rest and reheated the next day. Served with rice or quinoa pilaw or beans and rice.

Marital Compromise Chili
Coming from Europe, JP is a firm defender of the Texas type chili, with large pieces of meat cut in 1/2 inch cubes. Leigh grew up in Ohio and was used to strictly ground meat. What to do!? This is the recipe we have been using for the last few years without major incidents.

Ingredients
3-4 lb chuck roast or other roasting beef
3-4 medium onions
2 lg cans whole tomatoes peeled
2 sml cans  pinto beans
2 sml cans chili beans
vegetable oil
115 g or 4 ounces chili powder
1 habanero or scotch bonnet pepper, seeded, cut in half
cayenne pepper to taste
salt to taste
masa flour (opt)
trimmings (lettuce, cheddar, onion, fritos(!), hot dogs.....)

Preparation
Roughly chop the onions and fry over medium high in large heavy pot like LeCreuset until fully transparent and slightly golden, using 2 tablespoons of oil. Remove and reserve. 
Cut the meat in large cubes, removing any excess fat or nerve
In small batches put the meat in a food processor and give 3 to 4 VERY short pulses so that the meat is shredded but not ground.
Brown the meat in same heavy pot, in 3 or 4 batches, using 2 tablespoons of oil for each batch. Throw away any excess liquid between the batches. 
Reduce heat to medium low
Return all the browned meat and the onions to the pot. 
Mix in chili powder.
Add 2 tomato cans and about a quart of water, habanero, 4 dashes of cayenne pepper.
Crush the tomatoes as needed with a spoon, mix well
Reduce heat to low, cover and let simmer 3 hours or longer. Stir every 15 min or so. If grease appears on the top of the pot, spoon off or add a teaspoon of masa flour, or both.
Add beans and simmer another hour
Prepare trimmings, eat
If time is available, let cool completely and reheat very slowly the next day! Freezes well.