clinging to the wreckage: Rain and Rip offs.

Sunday, 3 January 2010

Rain and Rip offs.

Blimey it's cold...and wet!
Solid rain for the past 48 hours, fresh breezes and we have resorted to pyjamas at night.It feels like November in the UK.

Still the water tanks are full again, a big relief. I have been baking to warm the boat up and we have enjoyed hunkering down in our boat sheltered from the wind and rain.

I mentioned that we had been 'ripped off' in Roatan. The story is that we decided to head for Fantasy Island |Resort where cruisers are welcome and there is an efficient dive operation. Lucy and Alex were keen to get some good diving done over Christmas. Not our usual choice of destination but seemed great for our guests.

When TBH went ashore to get the low down on where to check in he was met by Wally. Wally is the dockmaster and very friendly, American and eager to help. He pointed TBH towards a taxi who would take him to Coxen Hole to checkin with the port captain etc. Off he(and lucy and Alex) went, happy that Wally assured them this guy was good and wouldn't rip them off. $40 later and no check in achieved, the offices were closed, we were all feeling a little miffed...

Next day we tried again. Aha said Wally there is an agent, I vouch for him let me call. "OK" said TBH" How Much". $40 came the answer. Hmm well it cost us that yesterday and we got nothing, ok lets do it.

Along comes Mr Ebank. Smooth talking black guy with a fancy car...Only 1and a half hours later than arranged. Suddenly he says its $60, 40 for the cost, 10 for transport and 10 for him.... By now we were just pissed off at wasting so much time...

The papers were due back the following day by 12 noon. Wally delivered them to the boat, great...except they weren't ours..sigh.And Ebank had taken another $20 from Wally cos we checked out at the same time...

Next day we finally got the right paperwork from Ebank at the cruisers christmas Potluck. TBH was cross! He wouldn't pay the extra £20 and insisted ebank return it to Wally. What a rip off. The charge should be $5 each for checking in and no charge for checking out.

On reflection we should have done it ourselves, as we usually do. But Wally was new, we were keen to patronize Fantasy Island.... what can I say? Shrug....

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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.