- 2 T vegetable oil
- 1/2 yellow onion, diced
- 3-4 medium sized Yukon Gold or Yellow Finn potatoes, cut into cubes
- 1 t dried parsley
- 1 t Montreal Steak Seasoning
- 1 can corned beef
- 1 T Bick's Red Pepper Relish
- 2-3 eggs, beaten
Smoked Salmon Cream Cheese
- 4 oz. of smoked salmon
- 1 package of cream cheese, softened
- 1 T of minced onion
- 1 t Bick's Red Pepper Relish
- 1/2 t dill weed (or to taste)
- 1 t capers
- pinch freshly grated black pepper
Grilled curry chicken marinade
- 2-3 T of olive oil, amount varies on how much chicken
- 1 T of curry powder
- 1 T of onion powder
- 1/2 t ground tumeric
- 1/2 t ground ginger
- 1/2 t chili powder
- 2 T Bicks Red Pepper Relish (substitute 2 T of chopped pickled jalapeno's if you don't have Bick's relish)
- 2 drops of fish sauce (substitute 1/2 t salt)
- 1 T dried basil
- 1/2 t black pepper
- 1 t lemon juice
- 4-5 chicken thighs or 2 chicken breasts
Independence German Potato Salad
- 4-5 Yukon Gold potatoes, cut into 1/2" cubes
- 1/2 yellow onion, chopped
- 4 strips bacon
- 1 T coarse mustard
- 1 T Bick's Red Pepper Relish (or chopped spicy pickles)
- 1 T fresh basil, chopped
- 1 t dried parsely
- 2 T vinegar
- 1 t Montreal steak seasoning
Independence Sunomono Salad Recipe
- 1 cucumber, peeled and very thinly sliced
- 1/2 C rice vinegar (or white vinegar)
- 2 t sugar
- 1 t sake (optional)
- pinch red chili pepper flakes
- a drop (or two) of fish sauce
Independence Crab Cakes
When you got plenty of crab try these crab cakes. If you don’t have crab you can substitute a good quality white meat bottom fish. Believe it or not, fish cakes are pretty good too. If you're using fish, lightly poach fish in fresh seawater first.
- 1 lb. fresh picked crab meat
- ¼ cup mayonnaise
- ½ small yellow onion, diced fine
- ½ T garlic powder
- 1 T lemon juice
- 1 t Old Bay seasoning
- 1 T Dijon mustard
- 1 T Worcestershire sauce
- ¾ cup Progresso Italian Bread Crumbs
- 1 egg
- Salt and black pepper to taste
- ¼ t of Tabasco sauce
- 2 T olive oil
- 2 T butter
Heat a heavy skillet with equal portions of butter and olive oil and pan fry patties until lightly browned on each side. Serve with a curry-mayonnaise dip (mix curry powder with mayonnaise to your liking).
Indian Rice Recipe
Cook 1 C of quick rice and set aside. Add 1 t of curry powder and 1/2 t of tumeric to rice and mix well. Saute 1/2 an onion with some olive oil until edges of onions are dark and almost burnt. Saute 1 chopped carrot with some olive oil until just soft. Take 1/2 can of garbanzo beans (rinsed and drained well) and mash using the back of a spoon with 1 T of olive oil and 1 t of lemon juice to form a paste. To the rice add the burnt onions, sauteed carrots, garbanzo bean paste, remaining 1/2 can of whole garbanzo beans, 1/4 C of chopped, fresh cilantro, salt and pepper to taste, and mix well. You might want to add some yogurt if you have some and a few crushed peanuts on top. Can be served warm or cold.
Singapore Noodles and Shrimp
Ingredients:
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 of a small yellow onion, chopped fine
- 2 cloves garlic, minced (or 1 tsp of garlic powder)
- 1/2 red sweet bell pepper, cut into thin strips
- 1 small carrot (6"), cut into thin match stick sized pieces
- 2 tbsp of curry powder (we use Madras curry powder)
- 2 tbsp of sweet vermouth or mirin
- 2 tbsp of soy sauce
- 2 tbsp of sambal oelek (red chili sauce) - more or less to taste
- 12-20 large shrimp tails, peeled
- 2 cups cooked al dente spaghetti or vermicelli
- 2-3 green onions, chopped
Cook pasta and when done, drain and set aside.
Singapore noodles with fresh shrimp |
Shrimp and Sausage Gumbo
Cajun seasoning:
- 1/4 tsp ground white pepper
- 1/4 tsp onion powder
- 1/4 tsp ground thyme
- 1/2 tsp cayenne pepper
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1/4 cup vegetable oil
- 1/4 cup flour
- 1/2 yellow onion, chopped
- 2 stalks of celery, chopped
- 1 green bell pepper, chopped
- 2-3 cloves garlic, finely chopped
- 1/2 lb. Andouille sausage or whatever you have on board (could even be canned chicken)
- 2-3 chicken bullion cubes
- 4 cups water
- 1 can diced or crushed tomatoes
- 1 can okra, drained
- 2 3/4 tsp of cajun seasoning
- 1 Tblsp of dried parsley
- 12-16 medium sized shrimp tails, peeled
- 3 cups cooked rice
- Chop all vegetables in advance, pre-open cans, and have all ingredients ready.
- Make a roux. Pour vegetable oil into a heavy pot and over high heat, heat oil until shimmering. Add flour and continue to stir until oil-flour mixture looks the color of melted chocolate - a deep, dark, rich brown. Important thing here is to continuously stir the oil flour mix. If needed add more oil to make smooth. This will take about 2-3 minutes.
- Add chopped onion, celery, and green pepper to the roux and mix well. As soon as the vegetables start to get soft (about 2-3 minutes) add sausage. Again stir frequently until meat just begins to brown (about 3-5 minutes).
- Reduce heat to low, and add canned tomatoes, okra, bullion cubes, water and Cajun seasoning. Stir well and let simmer, covered for about 30 minutes or so.
- Turn off the heat, add shrimp, dried parsley, mix well and cover and let stand for 5 minutes. Meanwhile put a scoop of rice in a bowl and when ready ladle hot gumbo over rice and serve with plenty of Louisiana hot sauce. Enjoy.