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Endless Delicious Dinners

01-12-2016

If you've sailed on an Un-Cruise Adventures trip before chances are you remember two things; the fun and the food. While we can't help you recreate the fun at home, we can help you enjoy the amazing Un-Cruise cuisine at your own dinner table. Ideally, while you're reminiscing over an unforgettable snorkeling adventure.

Nate Henstra, Un-Cruise Adventures' Head Chef shares the secret recipes behind some of the best meals prepared aboard the ships. A goat cheese salad with pistachio, confit of tomato and port dressing gets dinner started before the main course, a seared halibut with wild rice. Enjoy!

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Goat Cheese Salad with Pistachio, Confit of Tomato and Port Dressing (Serves 4)

Port Dressing
2 c Ruby port
1 tsp honey
⅓ c olive oil
salt & pepper, to taste

In sauce pan slowly simmer 2 cups of Ruby Port until it has reduced to about 10% of its original volume. The reduced wine should thicken to roughly the consistency of maple syrup. While the reduced wine is still hot, gradually whisk in first the honey then the olive oil. Season to taste with salt and pepper. I prefer Kosher salt and tellichery peppercorns

Confit Tomato
8 plum or roma tomatoes, skin and seeds removed, cut in half
¼ c olive oil
12 large basil leaves
salt & pepper, to taste

Generously salt the tomatoes and allow the excess fluid to drain from them overnight. Gently squeeze the extra fluid from the salted tomatoes and toss with the olive oil. Lay them out evenly on a baking sheet and roast in a 250 F oven for 3 hours. Check for seasoning and adjust with salt and pepper. Toss with the basil leaves and allow for cooling.

Presentation
Arrange 1 oz of your favorite greens, 4 pieces of roasted tomato and 1 oz of aged goat cheese (I prefer Humbolt Fog) on the center of a plate. Drizzle the port sauce over all ingredients. Garnish with toasted pistachios and cracked black pepper.

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Seared Halibut With Wild Rice (Serves 4)

Halibut
4 6-oz halibut steaks
1 shallot
1 sprig rosemary
5 sage leaves
¾ c olive oil
½ whole lemon

In a blender puree the shallot, herbs, olive oil and lemon until a smooth paste. Completely cover all surfaces of the halibut and let it marinade in the refrigerator for 4 hours. In a very hot non-stick pan, sear the halibut for three minutes on each side. The fish should have a golden brown crust.

Wild Rice
1 c long grain wild rice
¼ c olive oil
½ c onion, minced
½ c carrot, minced
½ c celery, minced
1 tsp garlic, minced
2 bay leaves
½ gallon chicken or vegetable stock
1 bunch Italian parsley, minced
zest of 1 lemon

Add the rice to the stock with the bay leaves and bring to a high simmer. Continue to cook the rice until it just begins to swell and burst. It will absorb most, but not all of the stock. In a separate pan saute the minced vegetables in the oil until the onions begin to caramelize. Add the vegetables to the rice and continue to simmer until the rice is tender. Adjust seasoning with salt and pepper and then add the lemon zest and parsley.

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