clinging to the wreckage: Final moments.

Wednesday, 2 April 2008

Final moments.

Yesterday was a busy day. We went in to Fronteras to complete the provisioning. I always dither like crazy over just how much I really need!
The final decision is made when I just can't cram another thing on board and we reached that moment at around 3pm local time yesterday!

TBH has the final fitting of the clamp to hold our outboards on the pushpit. Then a final wash down, fill the water tanks, clean the dinghy and we will have run out of excuses to leave the dock...Oh er...

I am watching the weather like a hawk, and have set up our email on board to bring in the daily forecasts from NOAA, it's a good service which we combine with weatherfax as well as listening to Chris parker who gives a forecast on the SSB every morning(except Sundays).

April and October, the time of seasonal changes here in the Caribbean are purported to be the best times for moving around the Caribbean. We shall see. There is the odd emergent Norther still on the move but generally the weather is looking better and better. It looks like we will head for Livingstone, at the mouth of the Rio, to check out on Thursday/Friday and then depending on what the weekend forecasts bring head off Monday/Tuesday next week.

Planning a passage is a bit of an inexact science as far as I am concerned. It boils down not only to the projected forecast but also to how we are feeling on the day. Symptom of aging I guess as we seem to rely far more on our instinct as the years roll by!

It will be a mixed feeling leaving Mario's. We have been well served here and can thoroughly recommend the place. Good facilities, a nice atmosphere and a pleasant workforce and clientèle (well on the most part!). However it has been a long time to spend in one place and we are both eager for some new sights and experiences. This will be the shortest sailing season that we have had since setting out to cruise full time and with just 3 months until the arrival of the 2008 hurricane season we have a lot to cram in..

So fingers crossed for fair winds and I must go to make my sacrifice to Neptune and the wind Goddess....

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Cuban-style shrimps with rum

100ml rum
few drops tabasco sauce
zest and juice of 1 lime
2tsps worcester sauce
2.5tbso plain flour
pinch of ground cumin
pinch of freshly grated nutmeg
24 large shrimp,peeled and deveined
10z butter
80ml olive oil
4 large cloves garlic,crushed
1tbsp chopped parsley
1tbsp chopped coriander(cilantro) leaves

Mix rum,tabasco,lime juice and zest and worcester sauce in a small bowl.
Mix flour with cumin,nutmeg and season with salt and pepper.Dip the shrimp in the mix before cooking.
Melt half butter with half oil in large saute pan, when hot add half garlic and half shrimp. Cook until prawns are pale pink and lightly golden. Lift on serving plate, keep warm. repeat with remaining butter,oil, garlic and shrimp.
Pour rum mix into pan and allow to bubble for a minute or two, stirring.
Mix with parsley and ciltrano.
pour over shrimp and serve with rice as a main dish or alone as a starter.

Delicious!

Caramalised Onion,Fruit and Nut Pilau

2tbsp Ghee
2 large onions, sliced
2tbsp Ghee, extra
1tsp hot chilli powder
1tsp ground black pepper
1/4tsp saffron threads
4 cardamon pods, crushed
4 cloves
1 cinnamon stick
1tsp salt
2 cups basmati rice, washed and drained
4 cups water
1/2 cup currants
1/2 cup chopped dried apricots
1/2 cup raisins
1/2 cup pistachio nuts, shelled

Heat ghee in large pan. Cook the onions until caramelized. Remove from pan.

Add extra ghee and spices to same pan, cook stirring, until fragrant. Stir in salt, rice and onions.

Add water, bring to boil. Reduce to simmer and cover until rice is tender and all water has been absorbed.Stir in fruit, cover and stand 5 mins.

Just before serving stir in nuts.

Carrol Shelby's Chili Recipe.

1/4	lb suet or 1/4 cup cooking oil
1	lb beef round steak, coarse chili grind
1	lb beef chuck, coarse chili grind
8	ounces can tomato sauce
12	ounces beer
2	tablespoons crushed red chili peppers
2	medium garlic cloves, minced
1	small onion, finely chopped
1 1/4	teaspoons dried oregano (preferably Mexican)
1/2	teaspoon paprika
1 1/2	teaspoons ground cumin
1 1/4	teaspoons salt
1/8	teaspoon cayenne pepper
3/4	lb monterey jack cheese, grated

Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
Taste and adjust seasonings, adding cayenne pepper.
Simmer uncovered 1 hour longer.
Stir in the cheese and the remaining 1/2 teaspoons cumin.
Simmer 1/2 hour longer, stirring often to keep cheese from burning.
I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.