TasteForCooking » Cruise Line Recipes

Macadamia Nut Hummus With Roasted Pineapple Relish

Sue Lobo — Wed, 31 Aug 2011 01:02:11 +0000

Try this Macadamia Nut Hummus from Norwegian Cruise Line. I’ve tried to make several hummus recipes at home, and the taste just wasn’t there. This hummus was garlicky. Although it’s good on its own, the relish was a nice touch. Perhaps the tahini was the secret ingredient I had been missing. NCL serves it with Taro chips. There is a brand called Terra that sells them in major groceries stores here in South Florida. If not, fresh pita or pita chips works well also.

Ingredients

2 1/2 cups chickpeas
1/2 cup macadamia nuts
6 tsp tahini (this is a paste made from ground sesame seeds) Whole Foods carries it if you are having trouble finding it
4 tsp cumin
4 garlic cloves
1/2 cup lemon juice
8 tbsp olive oil

Pineapple Relish

1 lb pineapple, cut into 1/4-inch cubes
10 oz olive oil
2 garlic cloves, chopped
1 cup parsley, chopped
4 oz onion, finely diced
4 oz green bell pepper, finely diced
4 oz red bell pepper, finely diced
2 oz cucumber, finely diced
1 tbsp chili, finely diced
4 oz lime juice

Directions:

Preheat over to 400 degrees. Place all hummus ingredients in a food processor and blend to a smooth paste; season to taste with salt and pepper. Refrigerate while making your relish. Pour 4 ounces of the olive oil, garlic and 1/2 cup of the parsley onto pineapple. Mix and spread evenly onto baking trays. Cook in over for 20 minutes. Let cool. Do not discard the juices released from the pineapple. Mix remaining 6 ounces of olive oil, 1/2 cup of parsley and all other ingredients in large bowl. Add pineapple and juice. Season to taste with salt and pepper. Serve as a topping to the hummus.

Macadamia Nut Hummus With Roasted Pineapple Relish is a post from: TasteForCooking

Pan-fried Salmon & Halibut with Apple from Holland America

Sue Lobo — Mon, 29 Aug 2011 00:45:07 +0000

Pan-fried Salmon & Halibut with Apple

(from A Taste of Elegance Cookbook, Rudi Sodamin)
Serves 4

Ingredients
8 tablespoons (1 stick) butter 2 cups flour, for coating 1 tablespoon garlic powder Salt and freshly ground pepper 2 large eggs, beaten 2 cups fine dried breadcrumbs or Japanese-style “panko” breadcrumbs 4 (3-oz) salmon fillets 4 (3-oz) halibut fillets	1 Granny Smith apple, peeled, cored, cut into fine matchstick-size pieces and immediately tossed with the juice of ½ lemon Juice of ½ lemon, plus wedges (for garnish) 4 sprigs fresh tarragon (for garnish) 8 sprigs fried parsley garnish (optional, recipe follows) 8 large sprigs parsley 2 cups vegetable oil, for deep-frying

Preparation

Clarify butter: In a 1-quart saucepan over low heat, bring butter to a slow boil until melted and milk solids separate from fat, 10 to 15 minutes. When bubbling almost stops, remove from heat and let stand. Skim foam from top with a spoon. Slowly pour clear yellow liquid through a small strainer into a measuring cup; discard the rest. Reserve clarified butter.

Combine flour and garlic powder on a plate and season with salt and pepper. Whisk eggs in a shallow bowl. Spread breadcrumbs on separate plate.

Divide clarified butter between two skillets and place one skillet over medium-high heat.

Lightly coat salmon fillets in flour, shake off excess. Dip into beaten eggs and coat with breadcrumbs. Place salmon in hot skillet when butter is almost smoking; cook till golden brown, 3-4 minutes per side.

Repeat with halibut in second skillet.

To serve, place one salmon fillet and one halibut fillet on each plate. Spoon some apples between them, garnish with lemon wedges, tarragon sprigs and parsley.

Garnish

Gently rinse and thoroughly dry parsley leaves.

In a 10-inch frying pan or cast-iron skillet, heat oil over medium-high heat until a deep-frying thermometer registers 350° F (do not allow oil to smoke). Line a baking sheet with two sheets of paper towels. When oil is hot, add 4 parsley sprigs and fry 2-3 seconds until brilliant green and crisp. Remove with slotted spoon and transfer to baking sheet. Repeat with remaining sprigs. Use quickly.

Pan-fried Salmon & Halibut with Apple from Holland America is a post from: TasteForCooking

Spice Island Chicken Wings from Parrot Cay, Disney Cruises

Sue Lobo — Sat, 27 Aug 2011 20:48:18 +0000

The Parrot Cay restaurant can be found onboard the Disney Wonder, Disney Magic and Disney Dream. In 2012, the new Disney Fantasy will also include the Parrot Cay restaurant. Here is a simple recipe for a take on their Spice Island Chicken Wings.

Ingredients:

2 teaspoons paprika
1 teaspoons of garlic powder
1 teaspoon of onion powder
1 teaspoon of chill flakes

1 tablespoon olive oil

2 cups of your BBQ sauce
salt to taste

Preheat oven to 350. Mix the first four ingredients to make your dry rub. Add a little salt if desired, although it tastes fine without it. Wash and pat down the chicken wings. Coat evenly with the dry rub. Lay the chicken wings on a pan and drizzle with olive oil. Cook for 15 minutes. Brush on BBQ sauce and cook for 3 to 5 more minutes. You can also deep fry the wings for extra crispyness once you have applied the bbq sauce.

Learn more about Disney Cruises
See other popular cruise line recipes

Spice Island Chicken Wings from Parrot Cay, Disney Cruises is a post from: TasteForCooking

Mushroom Risotto Recipe Palo Restaurant, Disney Cruises

Sue Lobo — Wed, 24 Aug 2011 21:25:00 +0000

Palo can be found on all Disney cruise ships (Disney Dream, Disney Fantasy, Disney Wonder & Disney Magic.) Palo is named after the long poles used to push and pull gondolas, Venetian masks adorn the walls, a backlit bar sits at the center and an open kitchen adds to the magic. Elegant glass, inlaid wood paneling and sweeping panoramic floor-to-ceiling ocean views make this the perfect setting – it is an adult only restaurant. There is a charge of $20 pp for brunch and dinner and $10 pp for high tea.

Ingredients:

1 ounce dried porcini mushrooms
3 cups vegetable stock
4 cups chicken stock
2 cups sliced fresh mushrooms, any variety
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
1 medium leek, white part chopped
1 garlic clove, minced
4 tablespoons chopped Italian parsley
1 pound Arborio rice
2/3 cup white wine
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish

Directions:

Place porcinis in a bowl and cover with boiling vegetable stock. Steep for 30 minutes. Remove mushrooms with a slotted spoon; set aside. Strain stock through a fine sieve and add to chicken stock.
Sauté fresh mushrooms in 1 tablespoon of olive oil in a skilled until tender; set aside.
Melt butter and remaining tablespoon of olive oil in a large pan. Add onion, leek and garlic and cook over medium heat until the onions are transparent. Add 2 tablespoons of parsley and the rice, and stir to coat.
Add the wine, and stir until it is evaporated. Then add mushrooms and stir, reduce heat and add a ladle of chicken stock.
Stir the rice until the liquid is absorbed, add another ladle of stock; continue in this manner until all the stock has been added and the rice is tender but firm.
Remove from heat and add Parmesan and remaining parsley. Season with salt and pepper and garnish with fresh basil.

Mushroom Risotto Recipe Palo Restaurant, Disney Cruises is a post from: TasteForCooking

Celebrity Cruises Goat Cheese & Chive Souffle Recipe

Sue Lobo — Fri, 22 Jul 2011 00:33:36 +0000

Now you can compare the Princess Cruises Goat Cheese Souffle recipe we posted yesterday, to the Celebrity Cruises Goat Cheese Souffle below - let us know which one you enjoyed more!

INGREDIENTS

3 large egg yolks
3/4 cup whole milk
3 tablespoons butter
3 tablespoons all purpose flour
2 3 ounce logs soft fresh goat cheese, crumbled
3/4 cup freshly grated Parmesan cheese
1/3 cup chopped fresh chives
1/2 teaspoon salt
1/2 teaspoon ground pepper
5 large egg whites

DIRECTIONS

Preheat oven to 375. Butter four 1 1/4 cup souffle dishes. Whisk yolks and milk in large bowl. Melt butter in heavy medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk mixture. Continue whisking until thick, about 2 minutes. Return mixture to bowl. Cool souffle base slightly. Set aside 1/4 cup of goat cheese. Whisk remaining goat cheese, 1/2 cup parmesan, chives, salt, and pepper into souffle base. Beat egg whites in another bowl until stiff but not dry. Fold whites into lukewarm souffle base in 3 additions. Divide mixture among prepared dishes. Top with 1/4 cup goat cheese and 1/4 cup parmesan, dividing equally. Bake until puffed and golden, 25 minutes. Set souffle dishes on plates and serve.

Click for more cruise line recipes

Celebrity Cruises Goat Cheese & Chive Souffle Recipe is a post from: TasteForCooking

Holland America Rack of Veal Recipe

Sue Lobo — Tue, 15 Feb 2011 22:34:08 +0000

Holland America Line’s Culinary Arts Center program, presented by Food & Wine
Magazine, is a groundbreaking program that integrates guests’ love for fine food
and wine with a unique and entertaining experience. Immerse yourself in the
unique traditions and tastes of the ports of call you will visit. Sample fine wines
from around the world or learn to make a new gourmet dish in a hands-on cooking
class taught by our own Master Chefs or Culinary Guests.

Rack of Veal with Roasted Vegetables and Thyme Glaze

(from A Taste of Excellence, Rudi Sodamin)
Yield: 4 Servings

When you want to serve something special – really special – at home. It’s got to
be rack of veal. It’s such a fancy cut, you should order it in advance from a butcher.

Ingredients
1 (7-bone) rack of veal (about 5 pounds), frenched 2 tablespoons freshly ground black pepper, plus extra to taste 2 tablespoons freshly ground black pepper, plus extra to taste 2 tablespoons fresh thyme leaves, plus 1 cup chopped fresh thyme ¼ cup chopped fresh parsley 2 tablespoons finely minced garlic	¼ cup olive oil 2 cups white wine 2 tablespoons unsalted butter 3 large shallots (about ⅔ cup), chopped 2 tablespoons sherry vinegar 4 cups veal stock reduced by half with ½ tablespoon tomato paste 1 bay leaf Roasted vegetables, optional

For the Veal

Preheat oven to 500°F. Pat veal dry thoroughly with paper towers (veal is a very
moist meat and you want it to brown rather than steam). In a small bowl, combine
salt, pepper, 2 tablespoons thyme leaves, Parsley, garlic, and olive oil. Rub veal
thoroughly with this mixture, pressing herbs to adhere, and place it in a roasting
pan. Transfer to oven and roast for about 20 minutes, or until well browned.

Reduce oven temperature to 300°F. Roast veal for 20 to 40 minutes more.
Inserting an instant-read thermometer in the thickest part of the meat to
determine the doneness you prefer (126°F for medium rare. 134°F for medium,
or 150°F for medium-well). Remove pan from oven. Transfer veal to a warm
platter, and allow to rest for 10 minutes, tented with foil.

For the Sauce

Tilt roasting pan and spoon off and discard any fat, leaving drippings behind.
Place pan over medium heat and add wine, stirring to dissolve any solids stuck
in the bottom of the pan. Scrape contents of pan into a large glass measuring
cup or a medium saucepan; reserve.

Heat butter in skillet over medium heat. Add shallots and cook, stirring, until
starting to turn brown, add 1 cup chopped thyme and cook, stirring, for 30
seconds. Add reserved pan drippings and vinegar, reduce liquid by half. Add
veal stock reduction and bay leaf. Simmer until sauce thickens and coats the
back of a spoon. Pour any collected juices from veal roast into sauce in skillet;
heat through, about 1 minute. Season with salt and pepper and strain into a
saucepan; keep warm.

To Serve

Cut veal into chops and divide among warmed plates. Spoon sauce over and
around chops and serve immediately with roasted vegetables, if desired.

Holland America Rack of Veal Recipe is a post from: TasteForCooking

Pork Tenderloin with Cocoa Spice Rub Recipe from Princess Cruise Line

TinaB — Wed, 10 Nov 2010 15:26:43 +0000

Experience the delicious difference of Princess dining. At any given moment on any Princess voyage, there is a culinary production under way behind the scenes. In galleys throughout the ship, teams of chefs, bakers, prep cooks and other staff are hard at work making sauces, baking fresh breads, composing artful presentations on the plate. All so that when you sit for a meal, every sense will be dazzled by authentic tastes and visual magic. For more Cruise Line Recipes visit our special section. Other Popular Cruise Line Recipes are Seafood Bouillabaisse Recipe :: Cunard Cruise Line and Braised Beef Short Ribs Recipe from Cunard Cruise Line

Ingredients
2½ lbs pork tenderloin, trimmed and silver skin removed 2½ oz cracked black pepper 2½ oz salt 2½ oz caraway seeds 2½ oz coriander seeds 1 ea star anise ¾ lb flour	3 tbls olive oil 2 oz cold butter cubes 8 fl oz natural pork jus 2/3 lb Ratatouille, prepared 2/3 lb Truffled mashed potatoes, prepared 6 ea Thyme sprigs, picked, washed and on ice

Preparation:

Place the caraway seeds, mustard seeds, coriander seeds, and anise seed in a dry pan and dry roast until golden. Cool slightly and place in a blender and grind down to a powder. Add this mixture to the salt and cracked black pepper. Add all of this to the flour and mix well.

Lightly roll the pork tenderloin through the spiced flour. Dust off all excess flour.

Heat oil in a heavy based sauce pan and add the butter.

Sear the pork tenderloin until well browned on all sides basting well with the oil and butter. Remove from the pan. Place on a roasting tray and into the oven at 275F for about 35 to 40 minutes. Remove from the oven and allow to rest before carving.

Use a large spoon and place a quenelle of truffled mashed potatoes as shown in the picture. Using a plating ring or cookie cutter place ratatouille as shown in the picture.

Carve pork tenderloin, arrange as shown and add sufficient pork jus to accompany meat. Refer to the picture for guidance.

Garnish with thyme sprig.

Post is from Atlas Cruises and Tours – Travel Blog

http://blog.atlastravelweb.com/special-interests/recipes/princess-cruise-line-recipe-for-pork-tenderloin-with-cocoa-spice-rub/

Pork Tenderloin with Cocoa Spice Rub Recipe from Princess Cruise Line is a post from: TasteForCooking

Braised Beef Short Ribs Recipe

Sue Lobo — Mon, 28 Dec 2009 12:47:36 +0000

Princess Cruise Line’s passion for culinary arts is best expressed in C.H.E.F.S., or Culinary Heritage of Excellence in Food — a Princess tradition of world-class chefs creating exceptional dishes with the finest ingredients. In galleys throughout the ship, teams of chefs, bakers, prep cooks and other staff are hard at work making sauces, baking fresh breads, composing artful presentations on the plate. All so that when you sit for a meal, every sense will be dazzled by authentic tastes and visual magic.

Here is the recipe for Princess Cruise Line’s Braised Beef Short ribs.

Ingredients:

Braised Beef Short Ribs

•8 lb. beef short ribs
•3 ½ oz. mushrooms
•2 oz. garlic cloves, halved
•3 ½ oz. leeks, sliced
•4 onions, sliced
•2 stalks celery, sliced
•1 ½ oz. thyme
•1 ½ oz. rosemary
•2 bay leaves
•6 c. beef stock
•Salt and pepper
•2 T. vegetable oil
•3 c. red wine
•½ c. kalamata olives, pitted
•½ c. roasted red pepper strips

Shiitake Glaze

•1 T. olive oil
•1 lb. shiitake mushrooms, sliced
•1 lb. white onions, sliced
•1 oz. sherry vinegar
•¼ c. brown sugar
•1 ½ c. chicken stock
•1 ½ c. veal or beef stock

Method of Preparations for Braised Beef Short Ribs:

Place short ribs in a large container with lid.

Mix together mushrooms, garlic, leeks, onions, celery, thyme, rosemary and bay leaves. Combine the beef stock with the vegetable mixture. Add to container with short ribs. Make sure everything is evenly mixed and marinate for one day in the refrigerator.

Remove the short ribs from the marinade (reserve marinade) and season with salt and pepper. Add vegetable oil to a large, heavy skillet. Sear short ribs in the skillet over medium high heat. Meanwhile, strain reserved marinade through the sieve and reserve liquid.

Remove the seared short ribs from the skillet. Add the vegetables that were strained from the marinade into the skillet to brown for several minutes. Add the red wine to the skillet. Pour reserved marinade liquid into the pan and bring to the boil. Skim the surface. Reduce heat and return the short ribs to the pan. Cover and simmer until tender, about 1 ½ hours.

Remove short ribs from the skillet and keep warm. Measure 2 c. of the sauce from the skillet and place in a separate saucepan. Add olives and bring to the boil. Add red pepper strips.

Method of Preparations for Shiitake Glaze:

Add 1 T. olive oil to a heavy bottomed saucepan. Add mushrooms and brown over medium heat. Remove the mushrooms from the pan and set aside. Add onions to the pan and cook until browned and caramelized.

Add sherry vinegar and brown sugar. Return mushrooms to pan and add the chicken and veal stock. Continue to cook until sauce is reduced to desired consistency.

To serve:

Place short ribs on serving plate. Spoon shiitake glaze over the ribs and garnish with the olive/red pepper sauce.

Braised Beef Short Ribs Recipe is a post from: TasteForCooking