Mary-Ann, who it turns out grew up


sport fishing with her family, constantly checks the fishing lines. She reeled in two very small mahi mahi which we’ve released along with a large marlin but as we’re now seeing and landing a few more flying fish each day it’s just a matter of time until we’ll be grilling the serious stuff. Bink, who is a true seasoned hunter, is increasing telling more grueling hunting stories. He started out with turkey, then deer, moose, caribou, and now it’s bears. We’re thinking he’s in need of some serious red meat. John C’s not too sure about all of Bink’s killing talk and offered me this recipe for his killer entertaining dish.


John C’s Spicy Black Bean and Shrimp Soup


1 jalapeno pepper 1 med onion - diced 3 cloves garlic - chopped 2 tablespoons chili powder 1 tablespoon cumin - ground 1-⅓ lb peeled deveined shrimp - large 3 limes – juice and zest 1 sprig cilantro - chopped 40 oz chicken stock 3 cans black bean


1 container medium salsa 2 cans chopped tomatoes – ideally roasted salt and pepper extra virgin olive oil Cut shrimp into 2 or 3 pieces, place


in large dish and cover with 3 tablespoon of olive oil. Sprinkle shrimp with lime, cilantro and ⅓ of the garlic. Heat 2 tablespoons of olive oil in large skillet add onion and sauté 3 minutes. Add remaining garlic and jalapeno, sauté 1 minute before adding chili powder and cumin. Add beans and crush a little. Transfer mixture to large pot adding tomatoes, salsa, and stock. Bring to a boil then reduce to medium. Reheat skillet, add 1 tablespoon olive oil and sauté shrimp mix 5 minutes. Add shrimp to soup and cook 5 minutes. Serve and Enjoy!


We’ve not seen a single vessel since


we left the Canaries, not even a distant AIS signature of one until yesterday when suddenly a steady stream of mega yachts in the 150’-200’ range passed us within AIS range. We chatted to several; they’re all headed to the Antigua Charter Boat Show. Today when an AIS signal identified the Super Servant 4 coming


up astern of us, enroute to Martinique, with a CPA (closest point of approach) of less than one mile we recognized the name. It was one of Dockwise Yacht Transport’s semi-submersible ships that deliver yachts worldwide. We gave them a call asking if they could maintain their course, which would have them passing close by, so we could take photos for our seminars. They agreed, and as they passed, the crews of many of the yachts aboard stopped their polishing and cleaning to wave. The captain gave a super long toot and after they noticed our battle flags flying, someone ran their company flags up on the main mast. I was intrigued to note that one of the mega yachts stationed at the stern was trailing a fishing line. We waved goodbye... or so we thought! As the huge Super Servant 4 passed


they proceeded to start a sharp turn across our bow. I called the skipper back and thanked him for cruising by close enough for pictures. “We’re just going to take a turn


around you so we can check you out again!” he replied. “Would you like to stop and join us for Thanksgiving?” I asked. “What’s on the menu?” responded the radio operator with a laugh. “The usual, fresh caught fish,”


I replied. We watched in awe as the 480’ ship


made a huge circle around us and came up on our other side. This time we noticed the crew of one of the yachts holding up their large Cook Island flag! I quickly grabbed ours and waved it around, streaking up to the bow for a “Titanic Moment.” What’s the chance of having another Rarotonga-registered vessel pass us in the middle of the Atlantic! I wasn’t joking about the fish. As


soon asSuper Servant cleared the horizon we got a strike. Mary-Ann and I quickly hauled a beauty of a mahi aboard and set to work to create fillets. Phew, I didn’t really have any special Thanksgiving menu plan or provisions set aside but the mahi seared in Cajun spice worked wonders, especially with the following salads, to create a memorable dinner. We certainly had plenty to be thankful for.


Wardolf Salad


1 big apple - chopped 3 med celery stalks - diced a generous handful walnuts - toasted


48° NORTH, NOVEMBER 2011 PAGE 25


1 heaped teaspoon mayo (don’t need much) or possibly yogurt? *squeeze of lemon Combine all ingredients and chill


before serving. Serves 6.


Mahina’s Bean Sprout and Craisin Salad


Since it’s traditional to have


cranberries at Thanksgiving I was set about creating a refreshing salad that contained craisins. This combination did the trick. 2 cups sprouted mung beans 2 cups diced cabbage 1 carrot – shaved with peeler ½ leek - sliced


½ can pieced pineapple and juice 1 cup craisins squeeze of lemon * diced red pepper for color – optional Combine all ingredients and serve in


a large Pyrex pan so it looks like a super large amount.


Lemon Yogurt Dressing for Cajun Fish 1 small pot of plain yogurt zest and juice of 1 lemon ½ teaspoon of honey Mix together above ingredients. Serve on Cajun-spiced fish


Garlicky Mashed Potatoes 8 medium potatoes, washed ½ teaspoon dried rosemary ¼ small onion, diced small 2 garlic clove, crushed 1 tablespoon butter


3 tablespoons chopped parsley ½ cup milk fresh ground pepper and salt Place potatoes in a pressure cooker


adding enough water to cover half way up the potatoes. Sprinkle with rosemary. Bring to pressure and cook 9 minutes under pressure. Remove pressure cooker from stove top, placing fish grill pan on high heat. Drain potatoes, add remaining ingredients and mash while the fish is cooking.


Amanda is currently en route home to


New Zealand from Australia. To see if she arrives in time for the infamous annual Opua Cruising Club Thanksgiving dinner, sail to www.mahina.com


Lowtide


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74