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Oysters with Chipotle Hot Sauce
Shuck Oysters or steam them open, squeeze on a drop of fresh lemon or lime, dip in the sauce and gulp ‘em on down. The smoky flavour of the Chipotle peppers fits oysters perfectly.
Chipotle hot sauce;
Chipotle peppers have a wonderful smoky flavour. Mix (with the hand blender in a bowl) a small can of Chipotle Peppers with a can of unflavoured tomato paste. Add water and the juice of one lemon, to the desired thickness for a hot sauce. It’s still plenty hot and it keeps for a month in the refrigerator. For
My name is Tatiana Zanardi, I’m Brazilian and I live in a sail catamaran called Ocean Eyes - a Voyage 43 2000 - with my husband Alcides Falanghe. We moved from Sao Paulo to the boat two years ago and we don’t regret one second of our decision. We have been sailing around Caribbean, from BVI till Aruba, stopping by almost all the islands in the Eastern Caribbean. When I have guests on board I like to serve this dish as the first one, to give them a taste of the Caribbean . They love it and in just a few minutes they are all relaxed and enjoying their vacations. The best place to serve it is in Bonaire, Dutch Caribbean, a paradise for divers and for everybody who loves nature.
I use this recipe a lot aboard Distant Shores since it is attractive, flavourful and easy to prepare at a moment's notice from mostly canned and bottled goods that can be stored on board long-term. Adjust amounts slightly to suit the size and type of serving dish you choose to serve it in. I use a 6" x 8" x 2" glass casserole dish (pictured) to show off the layers of ingredients. Everything is prepared in the dish you serve it in so preparation doesn't mean a lot of dishes to wash up afterwards. Not only does this save water, it leaves you time to relax and enjoy your time on the boat.
When beets are roasted, their natural sweetness is heightened and concentrated. In this recipe, their flavour
is balanced by the sharp tang of goat’s cheese. We use the beautiful chèvres from the Salt Spring Island
Cheese Company. The pairing is served on crostini to create a hearty, hand-held appetizer. To reduce your
on-board preparation time, we suggest cooking the beets at home in advance.
Connie Peters sent us this shot in the fall. It’s the perfect Photo of the Week as the seasons change.
Our Photo of the Week this time comes from our CY Team at FLIBS. Perhaps it’s the camera angle or maybe it’s that our publisher, Jill Snider, is quite petite, but these are mighty big outboards.
Yes, we are once again going to the dogs, a very popular and always welcome Photo of the Week theme. These pups come our way via James Bambrick who tells us, “We boat on the Strait of Georgia out of Comox B.C. Nuggs is black; Sam is blonde.”
Hamilton, ON's Shark two-time champ, Keven Piper, spent his fall vacation with his ILCA-6 sailor 15-year-old son heading to the J80 Worlds in Newport. Along the way, Willem illustrated the race they were heading to, and that’s our Sketch of the Week (SOTW?), this time.
This week’s Photo of the Week comes from BC. The 99th Grey Creek Regatta was held at the Lakeview Marina near Gray Creek over the Labour Day weekend. The 2-3 mile race takes place in the in Crawford Bay with different classes of sailboats.
a few shots of my wife Maggie practicing her silks routine on our 1982 C&C in the North Channel for use in your publication.
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