Lunch on Narragansett Bay

Last July the Skipper and I spent a few days aboard Freedom on Narragansett Bay. One day we invited my cousin Ann, her lovely daughters, and my college roommate Sally out for a sail and the chance to watch the 12 meters race. When Ann's daughter Emily stepped on board she held a tray of Shrimp Bruschetta, and Sally carried a bag full of Pulled Pork Barbeque (from Blue Ribbon Barbeque in Arlington, MA), rolls and coleslaw. I immediately knew I had invited the right guests!

The weather was beautiful, the 12 meters gorgeous, and the conversation fun, but what is a day on the boat without a great meal. Here is what was on the Lunch Menu:

Shrimp Bruschetta (recipe to follow)
Pulled Pork Barbeque with ColeSlaw
Cape Cod Chicken Salad
Potato Chips
Grapes
Mint Brownies and Snickerdoodles

The Bruschetta was ideal on many levels: 1)It was a great surprise, and proved the perfect late morning/before lunch snack; 2) Delicious; 3)It can easily be made aboard or made ahead at home -- and the leftovers kept well for a day or so.

This may/may not be the recipe Ann followed but it's close! And it uses Old Bay -- a staple aboard Freedom!

OLD BAY® Zesty Shrimp Bruschetta


Bruschetta comes from the Italian word buscare, which means "to roast over coals." While you're Afloat, you may not have any coals, but the broiler will do!

Ingredients

1 pound cooked shrimp, finely chopped

1 plum tomato, finely chopped

2 teaspoons olive oil

2 tablespoons finely chopped green onion

2 teaspoons OLD BAY® Seasoning

1 loaf French bread

1/4 teaspoon McCormick® Garlic Powder

2 tablespoons mayonnaise



Directions

Preheat Broiler. Mix shrimp, tomato, green onion, olive oil, OLD BAY and garlic powder in medium bowl until blended.

Slice bread into 24 (1/2-inch thick) slices. Place on baking sheet; broil until lightly toasted on both sides. You can do this at home, or earlier in the day.
Spread the bruschetta lightly with mayo, then spoon shrimp mixture evenly over bread slices.


Tips

Hate tomatoes? Substitute 2 tablespoons chopped red bell pepper. Sweet!

Satellite Snickerdoodles

I received a message from the crew last night via the SAT phone. It sounded like they were placing the call under water -- all I made out was "where...snickerdoodles." Guess they can't find them (bottom shelf of the fridge, guys).

If you are looking for them too, here is the recipe -- courtesy of Culinaryconcoctionsbypeabody.com

Snickerdoodle Blondies

8 ounces (two sticks) unsalted butter, at room temperature (yes, this is why they taste so good)
1 cup granulated sugar
1 cup loosely packed light brown sugar
3 ounces Mascarpone cheese
2 eggs
1 tsp vanilla extract
½ tsp baking powder
1 tsp baking soda
pinch of salt
¾ tsp cream of tarter
¼ tsp freshly grated nutmeg
2 cups all-purpose flour

Cinnamon Sugar for coating (about 1/3 cup)

Preheat oven to 350F.
Butter a 9 by 13-inch pan. Sprinkle cinnamon sugar and move pan around to make sure that the bottom and sides are coated. Set aside.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, nutmeg, and cream of tarter.
Using an stand mixer, cream together the butter and sugars. Beat for three minutes. Scrape down the bowl.
Add the Mascarpone cheese and beat until fully incorporated.
Add eggs, one at a time, scraping down the bowl after each addition.
Add the vanilla and beat for another 30 seconds.
On low speed add the sifted flour mixture. Mix until fully incorporated.
Spread mixture evenly into prepared pan. This will be hard as it is a thick batter. I found it easiest to just wet my hands a little and press the batter into the pan. Then even it out afterwards with a spatula.
Sprinkle more cinnamon sugar on top of the batter.
Bake for 20-25 minutes.
Remove from oven and let cool on a wire rack for 5 minutes. Cut into squares and serve, or freeze.

When on shore, or cruising on a fancy boat with freezer space, enjoy them warm with ice cream.

Race Food

Here is what will keep the crew nourished for the Annapolis-Newport Race

Dinner: Beef Stew with fresh baked Rolls; Carla's Chicken and Stuffing Casserole; Mormon Potatoes with Ham and Green Beans; Turkey Tetrazzini.

Lunch: Turkey Caesar Wraps; Herbed Turkey and Ham Wraps; Sliced Chicken on Rolls; Tuna or Chicken Salad; Roasted Red Pepper Soup

Breakfast: Creamed Chipped Beef on muffins; Baked Eggs; Yogurt, Fruit & Granola Parfaits; Cottage Cheese with Blueberries; Cereal with Milk; Doughnuts and Coffee Cake

Snacks: Grapes; Apples; Pretzel Sticks; Nutrigrain bars; Cheese 'n Peanut Butter Crackers; Chex Mix

Dessert: Snickerdoodles; Fudgy Mint Brownies; Cinnamon Oatmeal Raisin Cookies; Vanilla Fingers

No One Will Starve!

Okay, I thought I would start off by telling you the rules for provisioning Freedom for race mode (in short, meals should be able to be eaten in a bowl, with a spoon, when the boat is heeled over). But the biggest news is: Snickerdoodle Blondies (courtesy of culinaryconcoctionsbypeabody.com). What a response to this humble cinnamon-laced option! Perhaps it will become our signature dessert : Freedomdoodles! A spicy start to the sailing season....