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Gourmet Recipes From the All Star Liveaboards Chefs

Caribbean dive liveaboard Cuan Law in the BVI. This charter yacht is the world's largest trimaran.

Gourmet dining is one of the best parts of a luxury liveaboard vacation! Here are a couple of recipes straight from Cuan Law’ chef, Patrick Wilson! Passengers aboard the Cuan Law enjoy gourmet meals served while sailing around the beautiful British Virgin Islands.

Recipe – Mahi with Coconut Curried Butternut Squash Purée, Sweet Chilli Green Beans, Roasted Peppers, and Crispy Polenta

Cuan Law gourmet dining recipe

For the purée:

1 small butternut squash

1 small yellow onion

3 garlic cloves

1 can coconut milk

2 tbsp. red curry paste

4 oz dry white wine

3 tbsp. soy sauce

2 tbsp. fish sauce (optional)

2 tbsp. olive oil

Sweat onions and garlic in olive oil on medium heat until translucent. Add curry paste and cook one minute. Add wine and reduce. Add peeled and cubed butternut squash and remaining ingredients. Cover and simmer until squash is tender. Blend in a blender until smooth. Blend in a small amount of fresh cilantro if desired.

For the polenta:

2 oz butter

2 garlic cloves, minced

1 quart whole milk

1.5 cups ground corn polenta

1/2 cup chopped mixed herbs (parsley, basil, cilantro, oregano)

1 tbsp. kosher salt

Cook garlic in butter then add milk and salt. Bring to a simmer, then whisk in polenta. Cook until polenta is no longer grainy. May require more milk depending on coarseness. Add fresh herbs and remove from heat. Place on a sheet tray and spread to 1/2 inch thickness. Cool, then cut circles with a biscuit cutter. Heat up oil in a pan and sear polenta circles on each side until crispy.

For roasted peppers:

1 red pepper

1 yellow pepper

1 orange pepper

2 tbsp. olive oil

1 clove creamed garlic

6 sprigs fresh thyme

1 tbsp. red wine vinegar

Salt and pepper to taste

Preheat oven to 425 degrees Fahrenheit. Rub outside of peppers with olive oil and bake 20-30 minutes until skin is browned. Remove from oven and let cool. Remove skin and seeds. Reserve the juices. Slice peppers vertically and mix in a bowl with strained juices, freshly picked thyme, garlic and vinegar.

For the fish:

Heat up sautée pan with 1 Tbsp olive oil until smoking hot. Place seasoned fish in pan and sear until browned. Flip fish gently and place in a 425-degree oven until juices just start to release (anywhere from 3 to 5 minutes depending on thickness). 

Recipe – Flourless Chocolate Cake with Espresso Créme Anglaise and Fresh Raspberries

Recipe for gourmet dessert aboard Cuan Law

For the cake:

8 large eggs

1 pound dark chocolate

8 ounces butter cubed

1/4 cup Kahlúa

Preheat oven to 325 degrees Fahrenheit. In a large metal bowl over a pot of simmering water (reserve boiling water) place chocolate, butter and Kahlúa. Fold with a spatula until smooth and melted.

In a stand mixer with a whisk attachment beat eggs about 3 to 4 minutes on high until triple in volume. Gently fold eggs into chocolate mixture in stages. The idea is to not deflate all of the air you whipped into the eggs. There will be small bubbles but that makes the cake less dense. 

Take a 9-inch springform pan and line the outside with plastic or foil to ensure no water enters the cake. Spray the inside thoroughly with cooking spray to ensure the cake does not stick to the pan. Add batter to pan and place in a casserole pan with about 1 inch of your boiling water from before.

Place it all in the oven for 25 minutes. When you remove it the cake will look too runny. Let cool at room temperature then place in refrigeration for at least 3 hours before serving.

For espresso crème anglaise:

2 cups heavy cream

5 egg yolks

1/2 cup sugar

1 cup espresso reduced till almost dry

(you can also use 1/2 cup instant coffee)

Bring cream to a simmer. Whisk sugar with egg yolks. Temper eggs and cream by whisking a little bit of cream into the eggs then the eggs to the rest of the cream. Whisk just until it begins to thicken. Be careful not to boil or you will scramble the eggs. Stir in the espresso and chill.

*Chef’s note: The cake is easiest to serve when really cold. Try placing it in the freezer before cutting. Garnish with fresh berries and a pirouette cookie.