One of a series of menu covers from Home Lines on West Indian Pirates.
These Swashbuckling Feminist of the the 1700's masqueraded as men and had ferocious tempers. They were considered the most famous female pirates of the western hemisphere! The back cover of the menus says " That the female of the species can be more dealy than the male was demonstrated by two pirates women." Sounds intimidating!
Watch this You Tube video to learn all about Mary Read and Anne Boony
Sun - Way Cruises to Nassau in the Bahamas
Entrees: In The Manner of the Far East JAVANESE CURRY WITH ALMOND RICE
ahhh Javanese Cuisine is the cuisine of the Javanese people a ethnic group in Indonesia, the province of Central Java, Yogyakarta and East Java. Known for its spiciness It has Indian and Arabic influence. The ingredients of Javanese cooking include coconut milk, peanut sauce, palm sugar (the food is heavily sweetened with it), chilies and rice is a staple food.
Rice is an important crop in Java and the Javanese worship The Goddess of Rice, Dew Sri
There are wonderful folk tales about the goddess on the Web.
The following is a curry dish that I often substitute the peanuts for almonds since one of my family members is allergic to peanuts.
Indonesian Chicken
Serves 4 people
4 chicken breasts, cut into large chunks
1 (270 ml) can low-fat coconut milk
1/2 teaspoon turmeric
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground ginger
2 teaspoons cayenne
3 tablespoons peanut butter
1 tablespoon coriander
1 tablespoon water
2 medium onions, finely chopped
2 garlic cloves, crushed
1 tablespoon olive oil
1 teaspoon grated lemon rind
Directions:
1 (270 ml) can low-fat coconut milk
1/2 teaspoon turmeric
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground ginger
2 teaspoons cayenne
3 tablespoons peanut butter
1 tablespoon coriander
1 tablespoon water
2 medium onions, finely chopped
2 garlic cloves, crushed
1 tablespoon olive oil
1 teaspoon grated lemon rind
Directions:
Combine turmeric, salt, ginger, pepper, cayenne, peanut butter, coriander, and water. Mix to a paste.
Sauté onions & garlic in a little olive oil until tender. Add the peanut butter paste, sauté 2 minutes.
Remove from heat. Combine well with chicken. Refrigerate in a covered bowl for at least 1 hour. (I left mine overnight, and the flavors were awesome).
In a large pan, bring the coconut to the boil. Add chicken pieces, paste, and lemon rind. Stir until all combined. Reduce the heat and simmer for 20 minutes.
Remove the chicken pieces from the pan, and place under the grill until browned. Spoon remaining sauce over the chicken to serve.
We served this with a garden salad, but next time I'm thinking of cutting the chicken smaller, and stirring some Singapore noodles through.
Sauté onions & garlic in a little olive oil until tender. Add the peanut butter paste, sauté 2 minutes.
Remove from heat. Combine well with chicken. Refrigerate in a covered bowl for at least 1 hour. (I left mine overnight, and the flavors were awesome).
In a large pan, bring the coconut to the boil. Add chicken pieces, paste, and lemon rind. Stir until all combined. Reduce the heat and simmer for 20 minutes.
Remove the chicken pieces from the pan, and place under the grill until browned. Spoon remaining sauce over the chicken to serve.
We served this with a garden salad, but next time I'm thinking of cutting the chicken smaller, and stirring some Singapore noodles through.
Recipe from Food.com
Fish Dish: FRIED STUFFED SILVER SMELTS
According to The University of Wisconsin Sea Grant site smelt, also called eulachon by Native Americans are small silver fish the size of herring approximately 6 to 10 inches. The Native Americans nick named the them "candle fish" from the fact that it is full of so much oil then when dried, placed upright and lit, the fish would burn end to end like a candle. The fish is 20 % oil by weight and in addition to being a healthy high energy food source, it was used by the Native Americans as moisturizer for the body. They were the first fish to arrive in the river after a cold long winter when most of the stored food supplies were depleted. Hence the trading route of the precious oil of the fish was named the "Grease Trail".
My favorite way to cook smelt is soaked in beer and be sure to drink one while you are cooking!
Here is a great recipe for fried Smelt from www.Lakesuperiorfish.com and if you have trouble locating them in your local fish market then they will gladly ship you some frozen smelts
Smelt with Beer Batter
Serves 4 people
2 lbs dressed smelt
1/2 can cold beer
3 eggs
2 tsp. salt
1/2 cup of flour
1/2 cup of cornmeal
1 dash of Basil and 1 dash of Oregano
2 dashes garlic powder
Beat eggs until fluffy. Add beer and 1 tsp salt. In seperate bowl, combine flour, cornmeal, seasonings, and remaining salt. Dip fillets first into liquid batter then in dry mixture, and back into liquid batter.
Fry in butter until light brown and fish flakes with a fork.
Dessert: ITALIAN ICE CREAM, TORRONCINO
Rich creamy nougat gelato with amaretto liqueur. amaretto is my favorite cookie and liqueur!
I would also be inclined to order the Marsala water ice ( some how ice doesn't resonant creaminess like the word Gelato.)
My favorite way to have a boozy marsala wine ice cream is with fresh grilled peaches.
History of SS Homeric ship:
Originally the SS Mariposa. She was a luxury ocean liner launched in 1931; one of four ships in the Matson Lines "White Fleet" which included SS Monterey, SS Malolo and SS Lurline.
In the second world war she served the U.S. as a fast troop carrier, bringing supplies and support forces to distant shores as well as rescuing people stranded in foreign countries by the outbreak of war. In 1947 the ship was mothballed for six years at Bethlehem-Alameda Shipyard in California. Her engines were overhauled by Todd San Francisco Division and was bought by Homes Line 1953 and renamed SS Homeric. By 1955 Home Lines used the Homeric to make cruises from New York to The Bahamas.
