If you like good food when you’re cruising, but don’t want to be stuck in the galley while everyone else is enjoying the day, here’s an easy but delicious meal. Parts can be prepared at home allowing more time for fun in the sun. Lime Mojitos, Ancho-Chili Rubbed Rib Eye Steaks, Grape Tomato and Mozzarella Salad.
1 large bunch fresh mint leaves 6 to 8 tablespoons superfine sugar ¼ cup fresh limejuice 1 cup white rum 6 cups club soda or 7-Up Crushed Ice
At Home Prep: Wash and stem the mint leaves, reserving 6 springs for garnish. Place mint leaves in a pitcher and mash with a mortar or the back of a wooden spoon. Add sugar and mash some more. Add lime juice and rum. Stir well. Place mixture in a thermos or other pitcher appropriate for travel and refrigerate. Wrap cleaned mint sprigs in paper towel and place in a Ziploc baggie and refrigerate.
On Board Prep: Shake the mojito mixture well to blend. Place crushed ice in glass, pour mixture filling halfway. Top with club soda or 7-Up and garnish with mint sprig.
Note: Expect some discoloration of the crushed mint leaves, but the drink tastes great! Makes 6 drinks.
Ancho-Rubbed Rib Eye Steaks
¼ cup ancho-chile powder 1 tablespoon chipotle chile pwder ¼ cup paprika 2 tablespoons coarse salt 2 tablespoons sugar 4 bone-in Rib Eye steaks Nonstick Vegetable Spray Oil
At Home Prep: Mix first five ingredients in a plastic container. Seal container and shake well.
On Board Prep: Rub both sides of the steak generously with chili rub. Spray grill rack with nonstick oil, heat grill to medium. Grill steak to desired color, moving and turning occasionally to prevent rub from sticking. Slice and serve with tomato mozzarella salad.
Kid Notes: The steaks are very flavorful but not spicy, which some kids may not like. You can always leave the rub off one steak, or better yet, bring hot dogs and chicken fingers just in case.
Grape Tomato and Mozzarella Salad
1 pint grape tomatoes 1 pint marinated boccacini (small fresh mozzarella balls found in the deli section of your grocer.) 1 tablespoon washed and chopped cilantro 1 teaspoon Limejuice 1 teaspoon of ancho-chili rub Salt and pepper
At Home Prep: Wash and half grape tomatoes, place in large plastic container. Half boccacini and add to tomatoes with the marinade. Seal container and refrigerate. Clean and chop cilantro. Place in Ziploc baggie and refrigerate.
On Board Prep: Open container with salad and stir. Add cilantro, chili, rub, limejuice, salt and pepper to taste.
Notes: This is seasoned with chili rub, cilantro rub, and lime to tie it in with the steaks. It is also delicious with torn fresh basil or nothing at all.