THE CRUISE CHEF WILL SOON BE ONLINE!  --
Check it out in a week or so at www.TheCruiseChef.com

COCONUT RECIPES FROM THE ISLANDS OF THE BAHAMAS

We just  returned from the Society of American Travel Writers meeting in the Bahamas where we were royally treated by the Ministry of Tourism and various restaurants and hotels with the typical friendly Bahamian friendliness. One of our fellow partakers of Bahamian lobster, crab, peas n rice, conch fritters and other delectables was Jim Kerr, editor and publisher of the quarterly magazine Abaco Life. He has given us permission to send to you the recipes in the current issue of that magazine using a traditional Bahamian ingredient – coconut. for more about Abaco, you can check out www.abacolife.com. You can subscribe to the magazine there or at the magazine section of SmallShipCruises.com

TROPICAL CHICKEN

4 young coconuts
1 small chicken
2 cups chicken broth
1 cup rice
1 cup chopped pineapple
1 diced onion
½ cup corn kernels
3 tablespoons curry powder
Salt, pepper

Slice off tope of coconuts, and take a thin slice off the bottoms also, so that the coconuts will stand upright. Our off water and reserve. Steam chicken in coconut water. When tender, remove, cool and shred meat. Steam rice in 2 cups of broth (adding water if needed). Mix in pineapple, onions, corn and curry powder. Ass seasoning. Stuff coconuts with this mixture, placing alternative layers with the shredded chicken. Replace tops on coconuts and set in a shallow pan of water. Bake in a moderate oven for one hour. If water in pan evaporates, add more.

SHRIMP SALAD WITH COCONUT CREAM

1 cup milk
1 cup grated coconut
1 tablespoon oil
1 teaspoon salt
2 minced shallots
2 chopped sweet peppers
2 tablespoons soy sauce
1 tablespoon chopped peanuts
2 lbs. shrimp, cooked and peeled

Combine milk and coconut in saucepan and bring to boil. Remove from heat and soak for 30 minutes. Press through a sieve to extract cream. Discard pulp. Heat oil, and fry the shallots and peppers. Remove from heat. Add soy sauce and peanuts. Combine with coconut cream. Arrange shrimp on a dish and pout dressing over them. Reserve a few shrimp for decoration and chill slightly to serve. (Recipe from Creative Bahamian Cooking & Menus, by Leonard Henry and Mike Henry.)

FRESH COCONUT PIE

2 unbaked Bahamian sweet pie shells and top lattice or top crusts
2 cups coconut, grated fine
1 cup sugar
1 ½ cups water
2 teaspoons vanilla

Put grated coconut, sugar, and water in saucepan, mix. Cook over medium heat 20 to 25 minutes or until thickened but not dry. Add vanilla. Cool. Mixture thickens as it cools. Pour mixture in uncooked Bahamian sweet pie shells and cover with top crust or lattice. Bake at 350 F. for 1 hour or until golden brown. Yields two 9-inch pies. Pie freezes well for several months.

BAHAMIAN SWEET PASTRY

½ cup shortening
2 teaspoons vanilla
½ cup butter or margarine
3 teaspoons baking powder
2 cups sugar
¼ cup evaporated milk
2 eggs
3 cups flour
3 tablespoons water

Cream shortening and butter until well blended. Add sugar, eggs, and vanilla; mix well. Add baking powder and milk; mix. Then add flour and just enough water to hold dough together; ;knead until stiff enough to roll out. Divide into 4 pieces. Roll out each piece to fit the pan. Yields two 9-inch double-crust pies.

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CULINARY CRUISE NEWS

TEA MAGAZINE -- This beautiful quarterly covers tea as a drink, along with
its cultural significance in the arts, history and society. Articles have included stories on tea tasters, afternoon tea at the Ritz Carlton, the era of the clipper ship, and tea customs. You can order it at the Travel Magazine section of SmallShipCruises.com

SEATTLE -- Glacier Bay Cruiseline is a sponsor of the 2002 Bite of Seattle. Along with sampling some of the best food in Seattle, attendees this year have the opportunity to win an Alaska Adventure Cruise
package valued at $7,500 courtesy of Glacier Bay. The cruise package has sea kayaking, zodiac excursions to glaciers, remote island hiking, and exploration of Glacier Bay National Park. The Bite of Seattle is
held at the Seattle Center this summer July 19-21.

VANCOUVER ISLAND -- Austin-Lehman Adventures, an adventure travel
operator specializing in North American destinations, has a tailor-made trip
for foodies who enjoy multisport, outdoor adventures. On an August 25 departure,
guests will learn about edible wild mushrooms, fish for salmon, visit wineries, trap
crabs, visit an oyster farm and bike, hike, boat, and kayak along the
British Columbia coastline. Accommodations are at Oak Bay Beach Hotel, Sook Harbor House, and the Aerie Resort. The per person double occupancy all-inclusive rate is $2, 395.

PANAMA CANAL / CARIBBEAN -- Crystal Cruises has confirmed two high-rated chefs for the Crystal Harmony 11-day Nov. 18 Panama Canal/Caribbean voyage as part of the Crystal ongoing Wine & Food Festival. The James Beard Foundation 2002 Outstanding Pastry Chef, Sherry Yard of Spago, Beverly Hills
will prepare her award-winning desserts. Angelo Auriana, executive chef of Valentino, Santa
Monica, will prepare multi-course dinners in Prego, the ship's intimate Italian specialty restaurant. Both will share recipes and tips at daytime demonstrations. Master Sommelier Bob Bath will be aboard to conduct complimentary wine tastings and suggest pairings from the ship cellar. The cruise departs Costa Rica for Ft. Lauderdale, and calls on Curacao, St. Lucia, St. Barts, St. John and St. Thomas.

****
BE A GOURMET AT HOME--FOR PENNIES! Visit
http://www.frugalfun.com/frugalfuntips.html#food for 14 tips for
great CHEAP eating.
*****

ALASKA -- The week of July 3rd, Radisson Seven Seas Cruises is offering a
culinary cruise with chef Christian Delouvrier of the New York restaurant
Lespinasse. The seven night cruise will travel from Vancouver to Seward.

TAHITI -- On July 27 and August 3 cruises the Paul Gauguin will have
Michelin chefs Jean-Pierre Vigato and Gilles Tournadre prepare special
dinner menus and host cooking demonstrations. Both cruises run for seven
nights and travel through French Polynesia. Fares start at $2,895.

GOING TO BE IN BOSTON? -- The 21st annual Chowderfest at City Hall Plaza features more
than 2,000 gallons of the New England dish. The festival is a part of
the annual Boston Harborfest, July 2-7. Boston will host another culinary event, the North End Fisherman Feasts Aug. 15-18. This festival includes old fishing lore, fresh seafood, and live
entertainment.


If you want to go on any of these cruises, send us an email and we will have
someone contact you.

Shirley Linde, Editor
Kristin Harrison, Asst Editor

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HAPPY COOKING! HAPPY CRUISING!
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Copyright 2002. All Rights Reserved.

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