CAPTAINS COFFEE--KNOT OF THE DAY--CITRUS CEDAR PLANKED FISH

The Captains Coffee

Using a classic Irish coffee glass mug pour boiling water from a kettle into the glass over pouring it and let it sit a minute then dump out. Just to warm it up. Add a shot of Kahula, a shot of mint Baily's, a shot of Jamisons, add coffee if their's any room left. Well ok ...if your WIMP add whip cream now lets get the day started!!

Knot of the day

Sheet Bend

I mentioned in my last posting that boats don't have ropes they have lines. They also have sheets, halyards and assorted deck gear, winches, eyes, cleats and various block & tackle.

Halyards raise the sails. To avoid going on deck and leaving the safty of the cockpit when at sea, you run the halyards through a series of blocks or pully's to a winch in the cockpit. Lines that control the sails are called sheets. They are also led through some blocks to a winch in the cockpit. They are referred to as “port” sheet line or “starboard” sheet line each led to a separate winche in the cockpit.

Winches can either be 1:1, 2:1, or 3:1. They also come in various sizes. I will discuss these in future posts. September Song has a dozen assorted winches on her. Some self tailing some not. The ones that are self tailing secure the line to a ring on top of the winch otherwise you need to secure the line to a cleat while the line is under load from the sail.

The sheet lines are secured to a eye in the sail by way of a Sheet Bend knot. Which is frquenrly confused with with the popular Bowline knot. The sheet bend is probably the most commonly used knot on a sailboat.

To use a sheet bend you make a loop in one of the lines with the working part over the standing

OK LETS EAT:

Captains Creole Seasonings

21/2 tbs Paprika

2 tbs Salt

2 tbs Fresh Ground Black Pepper.

2 tbs Garlic Powder

2 tbs Onion Powder

1 tbs Cayene powder

1 tbs Oregano

1 tbs Theyme

1 tbs Basil

mix well.

CITRUS BUTTER

2 tbs chopped challots

1 bay leaf

1/2 tsp black peppercorns

1/2 chopped fresh thyme

1/4 cup heavy cream

1/2 lb< 2 sticks> cold unsalted butter,cut into pieces

Combine all ingredients except cream and butter, in medium sauce pan and bring to a boil cook until reduced in half about 3 min. Add cream return to boil and cook until reduced in 1/2 about another 3 min. Reduce to medium low and wisk in butter one tbs at a time, remove from heat from time to time and continue until the sauce is thick enough to coat back of spoon--strain through a fine mesh strainer into a bowl and cover to keep warm.

Citrus Cedar Planked Fish

This works pretty much for any of your flaky white fish. Works very well with cat, perch, cod, Tipilaia, trout, bass and also the reef fishes like snapper and grouper I haven't used it on the steak fishes like tuna and sswordfish.

You must use fresh not store bought horseradish for this recipe. You can purchase cedar planks from any lumbar yard they must be untreated. Submerge the planks in a pail of warm water for 45 min. Place a pot on top to keep submerged

1/2 lb hoarseradish root “grated”

2 tsp graded orange zest

1 tsp orange juice

1 tsp lemon zest

1 tsp lemon juice

1 tsp lime zest

1 tsp lime juice

1 tsp chopped fresh cilantro

1 tsp sugar

1/2 tsp kosher salt

4 8oz skinless fish

2 tsp Capt Creole

2 tsp EVO

1 Recipe Citrus Butter Sauce

4 10 in cedar planks

Pre heat the oven to 375 degree's plave the planks on a cookie sheet and pre heat for 15 min.--Meantime combine the hoarseradish, citrus zests, juices, cilantro, sugar and salt in a bowl and stir well to blend.

Season both sides of fish with the captains creole seasonings. Remove the cookie sheet with the cedar planks from the oven, rub 1/2 tsp of EVO. Place a filet of fish on each plank, spread the citrus crust evenly over all the fish and bake for 15 minutes, then increase the heat to broil and broil for abought 5 min. Until the citrus spread is golden brown and just starting to brown around the edges

Transfer the planks to four large dinner plates and drizzel with the citrus butter sauce enjoy!

ROASTED SQUASH MUSHROOMS AND POTATOES

21/2 lbs assorted russet and red potatoes

1 Acorn Squash peeled cut into 11/2 in cubes
1 Butternut Squash cut into 11/2 in cubes after peeling
2 cups button mushrooms
1 Tbs Thyme
1Tbs Rosemary
3 cloves garlic
3/4 Tbs black pepper
1 Tbs salt
1/4 cup EVO

Cut and quarter the potatoes-and mushrooms--in a mixing bowl mix all the ingrediants add the potatoes and mix well till all potatoes squash and mushroomes are well coated with mix

place in oven on a roasting pan and turn every ten min 

bake for 45-60 minutes

As long as we are roasting things might as well but some asparaagus in the oven also. Cut off the ends of a bunch of asparagus season with Captains Creole Seasonings and EVO Mix well put in the oven and roast for about 15 min.