Onboard Nautical Events

Morro Bay Dinner Cruises Aboard The Luxury Yacht Papagallo II!

Recipes

From the Galley of the Papagallo

Chef Leonard constantly receives requests for his recipes – particularly the appetizers and the food & wine pairing items. Always willing to share the pleasure of food, he has offered some of our guests’ favorites available for general “consumption”. View all Chef Leonard’s recipes at www.madspice.com

North African Lamb Burgers

Meat Mixture

2 lbs Ground Lamb
1/4 Cup Dried Turkish Apricots, Small Dice
1/4 Cup Dried Dates, Small Dice
1-1/2 tsp Ground Cumin
1 tsp Ground Cinnamon
3 Tbs Chopped Fresh cilantro
3 Tbs Chopped Fresh Mint
2 tsp Harissa (recipe below or buy through Ethnic internet store)
2 tsp Kosher Salt
½ tsp Black Pepper

Combine all ingredients well. Refrigerate for at least 4-6 hours (overnight is best). To cook, form small patties (2-1/2 inch wide, 1/2 inch thick), sear patties on both sides and finish in low oven to keep moist.

Dressing Mixture

1 Cup Mayonnaise
1/2 Cup Fresh Cilantro
1 Tbs Ground Cumin
1 Tsp Ground Paprika
1 Tsp Harissa
2 Tbs Fresh Lemon Juice
6 Tbs Extra Virgin Olive Oil

In blender, add Cilantro, Cumin, Paprika, Harissa, Lemon Juice and Oil. Blend until smooth. Whisk blended ingredients into mayonnaise. Season with salt as needed. Refrigerate.

Harissa
1 Cup Pureed Hot Peppers (Portuguese are best)
3 Tbs Sweet Paprika
3 Large cloves of garlic
1 tsp Ground Coriander
3 tsp Ground Caraway
2 to 3 tsp water
Olive Oil
In processor, puree all spices with water and 3 to 6 Tbs olive oil. Puree until mixture forms a paste, adding additional water or oil as necessary. Transfer to a jar and cover with olive oil. Refrigerate. Keeps for up to 6 months.

To Assemble

Use mini ciabatta rolls, slice in half, open up and lightly crisp in the oven. Allow rolls to cool, nap each side of the bread with the dressing, add mini burger. Top burger with thinly sliced cucumber sprinkled with lime and mint.

 

 

Papagallo Butternut Squash

Mixture
1 Butternut Squash (Large), raw, peeled and cubed
1 Yellow Onion (Large), Diced
1/4 lb Butter
2 Tbs Garlic, Fine Dice
2 Cups Pecans, Toasted, cool and Dice
3 Tbs Flat Leaf Parsley, Chopped
1 tsp Nutmeg, freshly ground
8 Oz Goat Cheese
2 Cups Heavy Cream
2 Oranges, pulp and juice
1/3 Cup Marsala Wine (Sherry or Madeira OK too)
Topping
1/2 Cup Parmesan Cheese (Shredded)
1/2 Cup Panko Bread Crumbs (Japanese Bread Crumbs)
6 Slices Bacon, browned and crumbled

Saute onion and garlic in butter until soft. Add pecans and allow to brown lightly. Deglaze with Marsala wine.

Add all other ingredients to pan, except topping items. Simmer 5-7 minutes. Transfer to buttered casserole dish. Top with bacon, parmesan cheese and panko crumbs. Bake at 375 for 30-45 minutes. Cover for first half of cooking. Uncover to finish baking. Allow to set for 10-15 minutes before serving.

Makes excellent vegetarian dish with omission of bacon.

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