Crew’s Mess: by Capt. John Wampler
I am pre-positioning a 70-foot motor yacht to Nassau for the owner-operator, who will fly in direct from the Northeast (I fly out) and cruise their yacht in the Exumas for a week.
At the end of their trip, they tie back up in Nassau, fly back to the Northeast, and I fly in to bring the boat back to Fort Lauderdale.
After all, who wants to spend 30% of their vacation time going back and forth to where they want to spend their vacation? This way, they get to maximize the fun stuff, which is what yacht ownership is all about.
As I am running the yacht solo, with an anchor out en route, I like to prepare my meals in advance. The inspiration for this recipe comes from my friend Susie in Destin, a registered nurse who is on the keto diet.
Now, I do not profess to know what a keto diet is, but it sounds exactly like the Atkins diet. (Maybe someone can comment below.) In any case, this is a terrific meal for dinner or served cold for next-day sandwiches or “mid-rats.”
1/2 cup bread crumbs
1 medium onion, chopped
3 cloves of garlic, minced
1 tablespoon ground mustard
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon sage
1 tablespoon course black pepper
1/2 teaspoon sea salt
3 pounds ground sirloin
1 pound bulk breakfast sausage
14 slices of bacon
6 Babybel mini cheese wheels
Capt. John Wampler (yachtaide.com) has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare. Comments are welcome below.