For the past three months, I have been captain on a 98-foot Destiny cruising in the Bahamas. There are some terrific grocers in Nassau and Port Lucaya.
The third best place to provision is in Marsh Harbour. I was pleased to find a supermarket on par with anything stateside and relatively close to the marina we were moored.
However, for specialty dishes, it is wise to bring anything exotic such as jicama and chipotle peppers with you.
Point in fact; Cinco de Mayo was this month and I wanted to treat the owners and guests to a feast. With plenty of planning, I was able to pull off a meal so muy delicioso, that the owners and guests gave four thumbs up. Do not wait a year to prepare this meal.
- 4 boneless chicken breasts
- 3 tsp extra virgin olive oil
- 3 tsp tequila
- 1 tsp lime zest, from
- 2 limes
- 4 cloves garlic, minced
- 1 ¼ tsp ancho chili powder
- ½ tsp ground coriander
- ¼ tsp dried oregano
- 1 ¼ tsp salt
- ½ tsp fresh ground black pepper
- 2 tsp honey
- 1 lime, sliced into wedges
Combine all ingredients except for chicken in a 1-gallon Ziploc bag.
Kneed the bag thoroughly to mix the ingredients. Pound the chicken breast until one half inch thick. Add chicken to marinate and massage the meat until evenly coated. Refrigerate for six hours, or overnight.
On a BBQ grill set heat to high and wipe the grill with vegetable oil on a paper towel with tongs. Place chicken on the grill and baste with remaining marinade. Grill covered, for three minutes a side, turning only once. Plate and serve with guacamole, margaritas and lime wedges.
Black Bean and Corn with Chipotle-Honey Vinaigrette Dressing
Ingredients for Salad:
- 2 ears fresh corn
- 1 cup chopped red onion
- 1 (14 oz.) can black beans, rinsed and drained
- 1 cup diced red bell pepper
- ½ cup loosely packed chopped cilantro
- 1 avocado
Ingredients for Dressing:
- 2 tsp red wine vinegar
- 2 Tbsp fresh lime juice
- 2 Tbsp honey
- ¼ cup vegetable oil
- 1 large clove garlic coarsely chopped
- ¼ tsp dried oregano
- ¾ tsp cumin
- ¾ tsp salt
- ¼ tsp black pepper
- 2 canned chipotle peppers in adobo sauce (peppers, not the whole can)
Bring a pot of salted water to boil. Add corn, cover and turn heat to low. Simmer corn for no more than 10 minutes. Remove from pot and let cool. In the meantime, place chopped onion in a bowl and cover with water for about 10 minutes, then drain it through a sieve and set aside.
Hold the corn upright in a large bowl and cut the kernels into strips. Add beans, red bell pepper, red onion and cilantro. In a blender, combine all of the dressing ingredients and blend until smooth. Pour dressing on salad and toss well. Cover salad and refrigerate for at least an hour. Before serving, dice up an avocado and toss it in the salad. Serve with cilantro and lime garnish. Buen provecho, JW
Capt. John Wampler has worked on yachts for more than 25 years. Contact him through www.yachtaide.com
CUT: Cinco de Mayo meal gets four thumbs up for the chef. PHOTO/ JOHN WAMPLER