Wednesday, January 18, 2006

Anguilla Day Trip

Lunch on the Aft Deck in Anguilla:
Asian Marinated Shrimp Skewers with Spicy Gingered Slaw

Cocktails on the Fly Deck:
Sangria
Scallop Ceviche with Mango and Pomegranate Seeds

Dinner:
Choice of
Middle-Eastern Marinated Lamb Tenderloin with Minted Yogurt Sauce
or
Middle-Eastern Marinated Mahi-Mahi with Sundried Tomato Tapanade

Haricot Verts with Frizzled Onions, Tomatoes and Cumin Seed
Jeweled Couscous with Dried Apricots, Pistachios and Fresh Herbs

Dessert:
Chef’s Tiramisu

Middle-Eastern Marinade:
1 cup extra-virgin olive oil
6 cloves of garlic, finely minced
½ teaspoon cumin
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon cayenne
¼ cup fresh mint, finely chopped (rosemary would be a good alternative)

Whisk all ingredients together. Voila. Great on lamb, mahi-mahi, chicken, etc.

I made lamb sandwiches for the crew the next day by slicing up the lamb and adding a little mayo to the tomato tapanade for a spread. I put them on fresh baguettes with spicy baby arugula and shaved red onion. Everyone was very pleased.

2 comments:

Franky said...

thanks for posting the marinade! I plan to use it.

-Franky

sha said...

hey
you are back !

 
Blog Directory - Blogged