Capt. Howardie's Fish Pie

This recipe was a mixture of other recipes that were combined to give us a great tasting pie. The fish used in this pie was Bar Jack that Suzanne hooked and pulled in on our way North from Fernandez bay to Bennets Harbour on Cat Island in the Bahamas.

• Preparation Time: 20 minutes
• Cooking Time: 40-45 minutes
• Serves: 6-8

Ingredients

• 2 pounds of fish
• 6 tablespoons of butter/margarine
• 2 sticks of celery finely chopped
• Medium onion finely chopped
• 2 grated carrots
• 6 tablespoons of all purpose flour
• 1 teaspoon of salt
• 1/2 teaspoon of finely chopped or dried parsley
• 1 1/2 cup of milk
• Small pot of natural yogurt
• Small tin of carrots
• Small tin of peas
• Small tin of sweet corn
• 8 medium potatoes
• 1/2 cup of grated cheese

1. Melt butter in pan and add celery, grated carrot, onion and cook until soft then reduce heat
2. Add in 80% of the flour, salt, parsley and mix
3. Add all the milk and mix
4. Add remaining flour and yogurt
5. Cook and stir until all mixed (5 Min's)
6. Cut fish into big chunks
7. Cook and mash potatoes, add milk and butter to mash as necessary to make smooth and creamy, add cheese in and mix
8. Pre-heat corn, peas and carrots in pan or microwave
9. Put cooked fish chunks in the bottom of suitable dish . Add vegetables on top of the fish . Pour on the sauce. Finally cover with mashed potatoes.
10. Put in pre-heated oven for 30-45 mins to let fish cook in sauce
11. Serve and prepare for pie tummy
12. Option, Sprinkle some grated cheese on top

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Crab Squares

This recipe was taken from a cook book we bought in Florida. It's a wonderful dip, appetiser or full meal depending on how much you make.

• Preparation Time: 20 minutes
• Cooking Time: 20 minutes
• Serves: 6 as a meal

Ingredients

• 2 6oz/170g tins of crab meat
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 3/4 cup mayonnaise
• 3 cups grated gruyere or swiss cheese
• 6 pieces of bread
• Paprika

1. Pre-heat oven to 200oC
2. Mix the crab meat, celery, onion, mayonnaise and 1 cup of cheese
3. Toast the bread and then cover with the mixture
4. Top with the remaining cheese and bake in the oven until the cheese bubbles
5. Sprinkle with paprika and serve with a side salad for lunch
6. Alternatively cut the bread into quarters or triangles and serve as appetisers

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Hearty Omelette

This is a fantastic breakfast and/or an excellent lunch to set you up for a great day's sailing or scuba diving.

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Serves: 6 as a meal

Ingredients

• 4 medium size potatoes
• 2 Tblsp butter
• 1 Tblsp olive oil
• 6 slices bacon
• 2 medium onions, chopped
• 8 eggs, lightly beaten
• 1 cup gruyere or swiss cheese

1. Peel and cut the potatoes into small cubes
2. Melt the butter and oil together in a frying pan . Add the potatoes and toss until golden and almost cooked.
3. Add the bacon and onion and cook until the bacon is fried and the onion is soft
4. Pour the eggs over the other ingredients adding a little salt and pepper and cook.
5. Sprinkle the cheese over the top and use a palette knife to pull the outside edges of the omelet inward allowing the egg to flow around the edges.
6. When cooked serve with toast for breakfast or a green salad for lunch

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Chesapeake Bay Crab Cakes

These are great as an appetiser or a full meal.

• Preparation Time: 10 minutes
• Cooking Time: 10 minutes
• Serves: 6 as a meal

Ingredients

• 1 pound fresh lump crab meat
• 1 tsp Dijon mustard
• 6 Tblsp mayonnaise
• 1 lrg beaten egg
• 1/4 cup finely minced onions
• 2 Tblsp finely chopped flat leaf parsley
• tsp Worcestershire sauce
• 1/4 tsp hot sauce
• 2 tsp lemon juice
• 1 tsp Old Bay seasoning
• 1 cup fine bread crumbs
• fresh black pepper

1. Mix all ingredients EXCEPT bread crumbs
2. Add 4 Tblsp bread crumbs to mixture - just to hold it together
3. Form 6 cakes
4. Roll cakes in remaining crumbs
5. Refrigerate for 1 hour
6. Heat small amount of butter or oil (or mix of both) in large skillet.
7. Fry until golden brown on each side..approx 5 min per side.
8. These are best with fresh crab meat. I like to serve with spicy cocktail sauce.

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Maker's Match Chicken Pie

Wonderful pie recipe from our sister ship's chef, Terri. She likes to serve it up with sour slaw or a Southern Potato Salad (see recipes below).

• Preparation Time: 30 minutes
• Cooking Time: 1 hr 10 minutes
• Serves: 6 as a meal

Ingredients

• 1 whole chicken
• 2 cups chicken broth (from water chicken cooks in)
• 2 9" pie crusts (I prefer Pillsbury frozen crusts in the slim red box)
• 1 tablespoon all purpose flour
• salt and pepper to taste

1. Cover chicken with water and slow boil approximately 35-40 minutes until done.
2. Remove chicken from pot to let cool. Retain water for broth.
3. Meanwhile line a 9" pie plate with one pie crust. Dot with butter. When chicken is cool enough to handle, pull chicken off the bone and cut into small pieces.
4. Fill pie crusts with chicken.
5. In a small bowl, blend flour with enough warm broth to make thickener (should be about the consistency of a creamy soup). Stir thickened broth into pot of broth and stir until smooth.
6. Pour approximately 1 cup of the broth over the chicken pie and retain the remainder to serve with pie. Dot again with butter, salt and pepper, and cover with second piecrust.
7. Create vents with fork, bake about 20-30 minutes at 350 until curst browns.
8. Remember to serve with thickened broth on the side.

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Sour Slaw

• Preparation Time: 5 minutes
• Cooking Time: 0 minutes
• Serves: 6 as side

Ingredients

• 1/2 head of cabbage
• 1 tbs sugar
• 1 tbs vinegar
• salt and pepper to taste

1. Grate head of cabbage. Squeeze to bruise.
2. In small bowl, mix a large spoon of sugar and large spoon of vinegar.
3. Pour over cabbage, add salt and pepper and mix. Adjust sugar and/vinegar to taste.
4. If you prefer creamy slaw, use less vinegar and add a large spoon of mayonnaise. Terri sometimes will also add green bell pepper, carrots and celery seed to the creamy slaw.

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Southern Potato Salad

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Serves: 6 as side serving

Ingredients

• 8 peeled potatoes (red skins are best)
• 1/2 green bell pepper
• 1/4 onion
• 2 boiled eggs
• 2 sticks celery
• 1 tablespoon sweet cube relish (pickles)
• approx. 1 cup mayonnaise
• approx 1 teaspoon mustard
• salt and pepper
  

1. Peel potatoes and cut into cubes. Boil till just tender. I usually boil the eggs with the potatoes.
2. Meanwhile cut up and mix all other ingre. except the mayo and mustard.
3. When potatoes are done, pour into colander to drain all water off.
4. Pour potatoes into bowl with other ingredients, mix in mayo and mustard.
5. Adjust mayo and mustard to taste.
   

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