This place is the epitome of see and be seen, fashion, and cool (and it’s really expensive).   My usual two dollar magnet cost six (that sounds real pathetic, I swear I have a life), and a cup of coffee is 5 euro’s (I guess they are on par with Starbucks).  I ran in to an old crew mate who I had not seen since he crushed his foot with the anchor years ago, and had to be airlifted for surgery and rehab. On to happier stories, I think I have decided to spend my 5 day break in the Italian Riviera. Contemplated French Countryside and Alps up to Geneva, still not 100% certain, it starts Sunday, so I guess I better figure it out. We also just found out that the owner of the boat canceled his trip in late September, so my season will be finished up earlier than I thought.  No time to write a recipe so I will post one of Debbie Moore’s, who turned out to be a real life saver for me this season, thanks Debbie!  She says that this is not low-fat, but if you cut out the bacon, or used Turkey Bacon, and used lowfat mayonnaise, it wouldn’t be so bad.  I could tell this one’s a winner.

Broccoli Salad-this is NOT low-fat!

Large broccoli head-cut into small florets

1 cup diced celery

1/2 cup diced onion (sweet type-like Vidalia)

1 cup slivered almonds

1 cup roasted sunflower seeds

1 cup raisins

1 cup seedless red grapes-whole

1 lb. bacon-cooked crispy and crumbled

1 cup mayonnaise

1/2 cup sugar

3 tblsps. Vinegar

Mix first 7 ingredients together in large bowl-refrigerate.

Cook bacon crispy, crumble and set aside.

Mix mayonnaise, sugar and vinegar together.

Do not mix the bacon and dressing with the salad until ready to serve.

Add crumbled bacon over top and mix immediately before serving.

View Larger Map

I don’t know if it’s actually the island of dreams, but I like to call it that. When I finished the season a few years ago, I came here and spent a few days, I had spent so much time here, but only at the dock, that I wanted to do it up right, I am glad I did. When I think of Capri, I think of Caprese salad (bonus recipe alert:)

Layer sliced tomatoes with fresh sliced buffalo mozzarella and fresh basil leaves, and top with balsamic vinegar, extra virgin olive oil, salt, and pepper- heaven!

I also think of lemon trees, limoncello, melon wrapped with Proscuitto, the best pizza in the world (actually Naples), yes, I love southern Italy. We are at anchor here, and the guests went off for lunch, so I have some rare time to catch you up on what we have been up to. We end this charter on Friday, and that will conclude the busy part of our season. I will have five days off over here (Nice, France), and want to find a place to chill out and take it easy (any suggestions?) I was thinking of renting a car, or taking a train to somewhere quiet where I can work on my website. We leave here tonight for Sardinia (16 hour run), what, did you think we were going to sit still? Places to go, people to see! It’s been awhile since I’ve been to Porto Cervo. There is always good seafood, huge green olives, and the best cheese I have ever tasted from a guy who sells it from the back of his truck (I sure hope he’s still there). I made this Pavlova for crew dessert today. It is from New Zealand or Australia, depending on which crew member you ask. It is named after a Russian Ballerina, which is fitting for this trip. It’s base is meringue, real easy to make, and a perfect summer dessert.

Pavlova

serves 6

4 egg whites, room temp.

1/2 cup sugar

1 tsp. balsamic vinegar

1/2 tsp. vanilla extract

1 Tbsp. cornstarch

1 cup heavy cream

1/2 cup powdered sugar

your favorite cut-up fruit

Preheat oven to 400 degrees. Beat egg whites until foamy, then add sugar, then vinegar, and vanilla. Beat to stiff peaks. Butter some parchment paper and heap the egg whites on to it, spreading to an 8 inch circle with the sides higher, and the middle indented. Put in oven, lower heat to 250 degrees, and bake for 1 1/2 – 2 hours, until set, but somewhat soft. Let cool. Beat the cream and powdered sugar, and mound on top of the meringue shell, and top with some of your favorite chopped or sliced fruit (whatever is in season), I like kiwi, berries, peaches……

View Larger Map

Yes, I have been busy, and truth be told, the last thing I want to do after a long work day is post. We have been swirling around the seas to Sicily, Jenna and I wanted to recreate our Syracusa market trip, but couldn’t get off the boat. Instead, we got some substandard seafood from a provisioner, a shame when you look back at that photo of the beautiful Tuna. I wound up making Tuna confit out of it (basically simmering it in olive oil, making homemade canned tuna). Jenna made her way to the fashion t.v. party boat, but wasn’t impressed. Off to Palermo (I think part of the Godfather was filmed here, never mind), where I was able to get off the boat and look around. It was siesta, so not much to see, and we were in the commercial side of town, so lots of tattoos, and missing teeth (and that was the women!). I wish I could have seen other parts of the city since I have never been, but onward and upward. Here is a recipe for grilled fish that is light and full of flavor. That’s what I’m all about.

Grilled Fish with Vinaigrette

serves 4

four fillets fish

salt and pepper

juice from half a lemon

1 garlic clove minced

1/2 cup olive oil

1/4 cup chopped olives (I like kalamata)

1/4 cup chopped tomato

1 tbsp. pesto or some chopped fresh basil (optional)

Season fish with salt and pepper and rub with little oil. Grill over medium-high heat until cooked through. While fish is cooking, add lemon juice and garlic to a bowl, and slowly whisk in the oil. Add the other ingredients, and top the fish.

View Larger Map

We’re on the tip of the heel of the boot of Italy, which really means that I don’t have a clue. It’s been a weird last couple of days since we left Croatia, lots of traveling, and lots more to come, as we leave for Sicily at 3 a.m. I am posting a recipe for Banana Cake mainly because I only have one copy, and I have almost lost it countless times. It was given to Corli from another yacht chef, and she received it from someone else, so it has taken on the name ‘The Traveling Banana Cake’. It is a great way to use old bananas, and always gets a request for the recipe. The picture is of Croatia.

Traveling Banana Cake

One Cake

4 oz. butter

1 cup sugar

1 1/2 cup flour

1 egg

1 tsp. baking soda

1 tsp. baking powder

2 mashed banans, very ripe

6 Tbsp. milk

Cream the butter and sugar in a mixer and add banana’s. Add egg, and then dry ingredients, then the milk. Pour batter in a buttered 9 inch pan and bake at 350 degrees for 35 minutes. Cool on a rack, and frost with this icing:

3 packages cream cheese, softened

1 vanilla bean, scraped

1 cup powder sugar

1 tsp. vanilla extract

Mix together in a mixer.

View Larger Map

This part of the Mediterranean is real interesting to me.  We are in the Adriatic Sea, outside of Dubrovnik.  We are at anchor, so I have not been able to go in, maybe next time.  We are leaving tonight heading back to Italy, this marks the end of new sights for me.  I did see some real cool things over here, just enough to make me want to come back real soon.  The coastline over here is stunning, Mountains rise from the sea, I have posted a few pictures of our trip in to Kotor.  I made this as part of our lunch buffet today, great tasting, and good for you.

Grilled Pork Tenderloin and Peaches 

Serves 4

2 pork tenderloins, cleaned

salt and pepper

2 Tbsp. Olive oil

2 peaches, cut in wedges

1/3 cup peach preserves

1 Tbsp. water

Season the pork with salt and pepper to taste, and rub with 1 Tbsp. oil, cook on medium heat for 12 minutes, or until cooked through, set aside.  Mix peaches in a bowl with the remaining 1 Tbsp. oil and Grill for a few minutes until nice marks form, put in  a bowl.  Microwave preserves with water for a minute and pour over the peaches.  Slice the pork and mix with the peaches, saving any juice, pouring in with the pork and peaches.  enjoy.

View Larger Map

Last time I posted, I think we were near Corfu. We didn’t stay long, picked up some provisions, and kept on truckin’. The sea’s have been calm, so it hasn’t been so bad. We Slipped past Albania, and worked our way to Montenegro, where we docked for the night at Kotor. Raise your hand if you’ve heard of Montenegro (o.k. put it down); I was able to walk around after I cooked dinner, other than some of our crew, I was the only American in sight. This is what is fun about being able to travel like this. We didn’t even know we were going to Montenegro, and I knew nothing of it. I was able to slip in a quick provision at the farmers (and butcher in the back of a truck) market before we headed on to Croatia. It was so interesting to be a part of people enjoying a night on the town, I think they were speaking Serbian? They looked different, dressed different, and acted different, it was cool. Jenna and the boy’s even got me a refrigerator magnet.

View Larger Map

Just when I thought my little blog was hijacked by terrorists, Doug swoops in and saves the day.  Looks like things are semi- back to normal, and I will be able to post pictures again (and I have some good one’s when I get the time).  He even added a cool frown face, and pointed out that I forgot to add the r to t-shirts in a previous post.  His info. is at the bottom of my blog, He is quick to respond, and he’s a nice guy.  We just left Montenegro and are in Croatia, I will fill you in when I get a second to breathe!!  Still smiling, still cooking!

View Larger Map

Now I have the official term for what happened to my site, thanks Butternut, I knew that beautiful Orange cat was talented, but how she got her paws to type that out?? We passed through the Corinth Canal yesterday, looks like we can not squeeze through, always entertaining for the guests. We are a few hours from Corfu. Is your map needing replacing yet? I got an email from a kind lady who has been following along in Maryland. I used to do some catering for her boss when she came to Charlotte. Thanks for the recipe Nancy, sounds wonderful, I am glad you are following along. I am not able to post pictures until my site is fixed.  Here’s her recipe, in her own words:

I made this recipe up on one really unseasonably hot fall day in London (SW7) for my mother-in-law who was 90 at the time and persisted in food shopping with me. (She’s now 94 and still going strong.) I regret I don’t make good notes when something turns out well. I just scribble on whatever scrap of paper I have handy as soon as somebody says “wow! This is delicious!” So this is what I wrote. I didn’t add the herbs that time. It was an after thought. I do now.

COLD ROASTED TOMATO & RED PEPPER SOUP with Creme Fraiche
2 parts red, ripe tomatoes roasted until the skins split and darken a little (would be much better with my native NJ tomatoes)
1 part roast red pepper
water or chick stock to thin if nec
charry finely chopped fresh herb of choice: (oregano, basil or parsley)
Creme Fraiche – a dollop for each bowl

When the roast tomatoes cool, squeeze out the seeds and pithy bits and then peel.
Peel, seed and de-pith the peppers
Puree toms and peps together
Thin if necessary with water or stock
Stir in finely chopped herb of choice
Chill well
Taste and add fresh ground salt and fresh ground white pepper, (and as my mother-in-law says “if it’s tomatoes – it needs a pinch of sugar!”)
A pinch of sugar

Serve in flat bowls with a dollop of the creme fraiche floating on top.
I served this with a platter of cheese toasted bread triangles, olives, and ice tea. Very simple and refreshing. Okay, okay…I served the whole family ice tea and I was drinking an Italian Soave. I confess.

View Larger Map

Turns out someone has hacked my site.  Not sure what that actually means?  Doug is looking in to it.  Still smiling, still cooking!

Just when I thought we were done with Turkey, we headed back to Bodrum the other day, and now we are in Mykonos. We are working our way up to Corfu (our last stop in Greece), then Croatia. Half of our guest are going out for dinner, and the other half want Nicoise Salad (and Jenna’s doing most of that, so I have a rare break to actually post). A Nicoise Salad with Seared Tuna is my idea of a great dinner! I would post a recipe for it, but I doubt many of you are going to make the homemade vinaigrette, boil the eggs, and Potatoes, blanch the green beans etc. The French vinaigrette really is good, maybe I will post that at some point. I have cooked for many celebrities, but we have a heart surgeon and bestselling diet book author on the boat for the week (that’s a first), so it’s fun for me, since I too will soon be helping people live healthy lives. I will be posting enough healthy recipes here, so I better get some of the sinful treats out of the way while I can. Like I said before, it’s all about moderation. I’m not a big chocolate chip cookie fan, but these are addicting! The key is to chop the best bittersweet or semi-sweet chocolate you can find in to big chunks, don’t use the chips! I promise it’s worth it.

Bittersweet Chocolate Chunk Cookies

Serves a bunch
1 stick butter
1 cup light brown sugar
1/2 cup sugar
2 tsp. vanilla extract
2 eggs, room temp.
2 cups flour
1 tsp. baking soda
1 tsp. kosher salt
1 1/2 cups chopped pecans
1 1/4 lb. chopped chocolate
Preheat oven to 350 degrees

Cream butter with sugar with a paddle until fluffy, add vanilla, and eggs, one at a time. Mix in the dry ingredients until just combined. Fold in the chocolate and pecans. Drop big tablespoons of dough on to a greased cookie sheet, and bake for 15 minutes.

I enjoyed my day off today, and did exactly what I said I was going to do. Turns out my little buddy’s name is Panagiotis (do you think he’s really Greek?), I showed him and his mom his picture that I posted, and they loved it. He can’t speak a lick of English, but it’s amazing what you can get across through smiles, hand gestures, and laughter. I mess up his hair every time I see him, he gets a real kick out of it. I counted six cruise ships today, so to say I am getting an authentic experience would be stretching it (can we put a ban on the white ladies getting the Bo Derrek corn rolls?). Someone brought up to me the other day that I haven’t mentioned the other twelve people that work on the yacht, so maybe I will do a couple of posts to introduce the other crew members. Since we will also be saying goodbye to Greece before we know it, here is a recipe for a Greek salad that I wish these touristy restaurants would serve, would make a nice dinner with chopped chicken or shrimp added.

Greek Chopped Salad

Serves 4

1 large head romaine lettuce, washed and chopped

1 large tomato, chopped

1 cucumber, chopped

1/2 cup feta, crumbled

1/4 cup red onion, diced

1/4 cup greek olives, pitted and chopped

2 Tbsp. extra virgin olive oil

juice of a small lemon

salt and pepper to taste (feta can be real salty, so check before adding salt)

Mix together and enjoy.

It’s funny that I will be starting a new business on the internet, since I am not by nature a technical person. It just so happens to be the best way to get my recipes out to you. I have quite a few messages that have been sitting in my chef traveler in box, that I had no clue existed, thanks! Great to hear from my California family (I am waiting on pictures), and if anyone catches Pam with a cigarette in her mouth, knock it out, you have my permission. We also have tomorrow off, which is great, I already have plans to hang out with the cats, eat a bunch, drink a bunch, and have a big nap! We start our next charter on Friday, and just found out our plans. It is a three week charter, and the plan is to leave here, head through the channel to Corfu, up to Croatia, Eastern Italy, Sicily, Naples, then the usual suspects back to Southern France. That’s a lot of traveling! I have never done a charter with so much traveling, so we will see. I told you, never a dull moment. We also just found out that we picked up another charter in September, so it looks like my season here will run until late September/early October. There is a two week window at the beginning of September, so they might fly me back to Charlotte so I can work on MyDietChef.com or I will take the time to do some exploring over here? Kemal owes me a free guided tour of Istanbul, so that is always an option, it just dawned on me that we are done with Turkey, I will be back. Here is a picture of Kemal, he was was cool and the crew really enjoyed having him around, thanks Kemal! This is an impromptu recipe for eggplant (I will convert you), you can also add cooked ground beef or cooked diced chicken to the filling for a heartier entree.

Eggplant that has been Grilled, Filled, Topped, and Baked

serves 4

2 medium eggplant

olive oil

filling from the grilled cheese sandwich recipe that I posted

Tomato sauce

Mozzarella cheese

slice eggplant lengthwise (around 1/2″ or so), brush each side with olive oil and grill over high until soft and nicely browned on both sides. Fill each with a couple Tbsp. of the filling and roll up seam side down in a baking dish, top with tomato sauce and cheese and Bake 400 degrees for 15 minutes.

I had a great lunch at a seafood restaurant that was right up my alley. No tourists, just locals, a bunch of cats, great food, and good wine! The photo’s are of the restaurant and one of the cats (a blatant attempt to make Celeste smile). Here’s a great recipe for grilled Salmon.

Grilled Salmon

Serves 4

4 salmon fillets

1/4 cup diced red onion

1 Tbsp. minced garlic

1 cup white wine

1/4 cup brown sugar

2 Tbsp. Olive Oil

Season the Salmon with salt and pepper and rub with a little oil, grill over medium heat until cooked through. Bring the remaining ingredients to a boil and reduce until thickened. Brush sauce over the cooked Salmon.

We got the afternoon off in Mykonos and we all had a blast! Great shopping, though I only bought a few t-shirts, a hand painted piggy bank, and a tacky magnet. We had a calm trip over here to Rhodes and we have the day off! We do not have internet signal on the boat, so I am writing this from an internet cafe. A cafe owner had his small son take me through the winding back streets to find it. I was a little nervous, what trust that man had in a perfect stranger. The boy was real sweet, and his face lit up when I gave him a euro for a finders fee. I took his picture and will post it when I get connection back on my laptop. I have no idea what our schedule is for the next charter, I will post more when I know. I will at least post another recipe very soon.

Our guests left this afternoon. We were supposed to take them to Kusdasi for another dinner at Ephesus, but it is blowing 30-40 knots out here with 10-12 ft. seas, so it aint happening. They flew over for their dinner. I guess if you spend a few months arranging, and upwards of $15,000 dollars (no, that does not include a reenactment of the brothel walk), you want to make sure you make your dinner reservation. We can’t leave here until tomorrow night because of weather, which is great for me, since I will be able to actually check out Mykonos for a bit. We will then bounce our way to Rhodes.

We are here in Mykonos, the plan was to head back to Kusadasi, but the waves are rockin’ and we are not going anywhere. Our guests will be leaving tomorrow, and we will have a week before our next charter. Looks like we will be heading back to Rhodes after we drop off the guests, which is great since I did not get a chance to check it out while we were there. Jenna has made these muffins all season, for some reason they were like wildfire this morning, every time I saw a crew member they were chowing down on a muffin. J.T. described them best “they taste like they might be healthy, but there is just enough white chocolate.”

White Chocolate and Raspberry Muffins

Makes a dozen

2 cups flour

1/2 cup whole wheat flour

1/2 cup sugar

1/4 cup brown sugar

1 pint raspberries

4 oz. chopped white chocolate

1 tsp. baking powder

1 Tbsp. oil

1/2 tsp. salt

2 eggs

3/4 cup milk

Mix flour, salt, and baking powder in a bowl. Add the sugar, oil, eggs, raspberries, and chocolate. Mix in milk and scoop in sprayed muffin tins. Top with sliced almonds and bake at 350 degrees for 20 minutes

View Larger Map