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Going overboard

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Ah, boating season is once again upon us. I have taken my Dramamine, tied my sailor’s knots and the cooler is filled with beer. In addition I’m all decked out in white khakis, blue blazer and my linen captain’s hat. I’m ready to pull up anchor and head out in to the open waters.

More Photos

I have many fond memories of being out at sea. Two seasons ago my cabin cruiser ran out of gas and I drifted aimlessly for a few hours until a chap with two bathing beauties approached me on his skiff. I stood proudly on the bow and hailed him. “Hey buddy! Can I borrow one of your oars?” He shouted back, “These ain’t no oars, this is my mother and sister!”

Truth is, I hate boats. Little boats are…well, too little, ocean liners carry disease and desperate widows, ferries have a habit of sinking and off-shore power boating is way too bumpy.

But I do like to try out nautical recipes on dry land. Some of these dishes are pretty unique between the devil and the deep blue sea, taste great, are easy to fathom and will tide you over.

Asparagus Rafts

16 Thick Asparagus Spears, Ends Trimmed

8 Bamboo Skewers, Soaked

¼ Cup Teriyaki Marinade

Sea Salt/Freshly Ground Black Pepper

White Sesame Seeds

Wash the spears and line up 4 in a row. Insert skewer at bottom of each spear and then insert at top just under the flower. Place rafts on hot grill, season and brush with marinade. Grill for 2-3 minutes per side or until you get grill marks. Remove from grill and sprinkle with sesame.

Zucchini Canoes

  1. Medium 2” Wide Zucchini, Cut in Half Lengthwise

Sea Salt/Freshly Ground Black Pepper

1 Tbs. Virgin Olive Oil

1 Tbs. Rice Wine Vinegar

1 Tbs. Minced Shallot

1 Cup Grape Tomatoes, Quartered

1/2 Cup Fresh Mozzarella Cheese, Diced

1/4 Cup Thinly Sliced Fresh Basil

Cut a thin slice off the backs of zukes so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the pulp; set aside.

Place the zucchini halves in a microwave-safe dish. Sprinkle with 1/4 teaspoon each salt and pepper. Steam in a steamer basket over 1 inch of boiling water in a large skillet or pot.

Whisk oil, vinegar, shallot and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zuke-canoes.

Endive Chicken Boats

1-2 Lb. Roasted Chicken,

⅔ Cup Peanut Sauce

¼ Cup Honey-Roasted Peanuts, Chopped

¼ Cup Fresh Cilantro, Chopped

2 Tbs. Fresh Lime Juice

1 Tbs. Brown Sugar

3 Heads Belgian Endive, Separated into Leaves

Remove and discard skin and bones from chicken; chop chicken.

In a large bowl, combine peanut sauce, peanuts, 1/4 cup cilantro, lime juice, and brown sugar. Stir in chicken. Spoon mixture onto endive leaves. Garnish with additional cilantro.

Check out the slideshow for some pictures of my memorable moments at sea.

Happy boating everybody.

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