Meals on Board!
Meals will be prepared and served using fresh Alaskan seafood and products, many harvested while on board. We cook fresh and healthy meals; a selection of her gourmet recipes are available at the bottom of this page. Treat yourself to a range of Alaskan-inspired cuisine during your stay with us. Enjoy Blueberry Almond French Toast or sourdough pancakes and Alaskan roasted coffee for breakfast. For lunch you may be served a fresh seafood salad with crab and shrimp, a hearty seafood chowder or her turkey, bacon, avocado, tomato sandwich with orzo salad. If the crabbing was good, we’ll make fresh Dungeness melts with cilantro and tomato. For dinner we’ll barbeque Wild Alaskan salmon, or a seafood lasagna, lemony shrimp pasta or have a crab feed with corn casserole and fresh caught Dungeness crab. Leave room to finish your meal with a local berry cobbler, crème brulee or hand dipped chocolate raspberries with homemade shortbread. These are just a few examples of the delights that await you on board. We are also happy to accommodate special dietary needs with advance planning, so do not hesitate to inquire. If you care to bring wine, beer, or cocktails on board it is up to you to provide your own in accordance with Alaska law.
Lemony Shrimp/Chicken Pasta
1-1/2 lbs chicken thighs, breasts or cleaned shrimp
2-3 T EVOO
1-3 T lemon pepper seasoning salt
6 c chicken broth
½ med. onion, chpd
12 oz uncooked angel hair pasta
1 lemon
2 oz cream cheese
1 can qrtrd artichoke hearts 9 (in h2o, 14 oz drained)
¼ c capers, drained and rinsed
Topping:
Chopped fresh parsley
Shaved parmesean cheese
Cut chicken into one inch pieces, place in Ziploc with lemon pepper and 1 T EVOO to coat.
Let sit up to four hours, then sauté in EVOO with onion. Remove from deep fry pan.
Pour broth into pan and heat til boiling on med hi. Add pasta and cook uncovered 7-8 min until tender. Add back in chicken or shrimp mixture, Zest lemon into mixture then squeeze in juice. Add cream cheese and artichokes til warmed and sauce thickens(1 min). Remove from heat and add capers. Garnish with parsley and shredded parmesean. Serves 4
Recipies
Blueberry Almond French Toast Bake
1 loaf soft Italian French bread, cut 1 in pieces
8 large eggs
8 egg whites
2 c milk or half-n-half
1 T vanilla
1/3 c. maple syrup
Topping:
Cinnamon
Brown sugar
2 c. fresh or frozen blueberries
1/3 to ½ c. sliced almonds
Spray a 13x9 pan with non-stick spray. Arrange bread in the pan. Mix eggs, milk, maple syrup, and vanilla and pour over bread. Sprinkle with ground cinnamon and brown sugar. Sprinkle top with blueberries and almonds. Cover and refrigerate overnight. Bake uncovered for 45-50 min at 350*. Serve hot with drizzled maple syrup. (You can use 16 eggs and half-n-half for a richer custard-like bake). Serves 12
Rockfish, Salmon or Halibut Melts
16 oz of flaked cooked fish
4 TBSP cream cheese
½ cup mayonnaise
2 TBSP minced onion
1 tsp lemon juice
1 tsp dill
4 English muffins, split
8 slices cheddar cheese
Heat oven to 450 F. Spread muffins on baking sheet and toast lightly. In small bowl, blend fish, cream cheese, mayo, onion, lemon juice, and dill. Spread mix on toasted muffins and return to oven for 10 minutes. Top with fresh sliced tomatoes, if you’d like.
