A Taste of The Tropics!
Culinary Awards Winner of 10 Virgin Islands Charter Yacht League Culinary Contest Awards: Grand Prize Winner! Breakfast al Fresco at the beginning of a new day which promises many possibilities for exciting adventures. Have lunch on the beach or lounge in the spacious bimini-shaded cockpit. Watch the last golden rays of the Caribbean sun touch the horizon with a pink kiss. Sip a frozen cocktail in the afterglow of a perfect day from your hammock on the bow. Dine in the beautifully appointed salon on award-winning cuisine and then go topside to watch the moonrise in the star-studded tropical sky. Shelly loves preparing dishes to surprise and amaze you! She has also received TEN awards from in the Virgin Islands Charter Boat Culinary Competitions! Here is a sample menu aboard the s/v Three Moons and some of Shelly's favorite recipes. Breakfast Al Fresco Pina Colada Pancakes with warm Toasted Fresh Coconut, Pecans & Maple Syrup Hearty O'Brien Frittata with Canadian Bacon, Vidalia Onions and Mixed Bell Peppers Coconut Rum French Toast with Sweet Spears of Fresh Pineapple Healthy Huevos Rancheros and Mango Smoothies Cranberry Swirl Coffeecake and warm Croissants with Honey-Orange Butter Sunny Days Shrimp & Swiss Omelets and assorted Tropical Fruits Low Carb Orange Pecan Waffles with Fresh Strawberries Freshly Baked Blueberry Streusel Muffins and Gumbo Limbo Banana Bread Lunch On The Beach Athenian Shrimp & Tortellini Salad with Marinated Artichokes, Olives, Grape Tomatoes and fresh Parmesan Vegetarian Grilled Portobello Pasta Bowls with Spinach Fettuccine and Fresh Tomatoes Calypso Chicken Salad in Pineapple Boats with Sweet Caribbean Cornbread Lobster Seafood Salad & Rasta Pasta with Tri-Colored Peppers Cadillac Quesadillas and the Captain's Favorite Layered Black Bean & Guacamole Surprise Warm Cheddar Jalapeno or Asian Thai Wraps with Smoked Turkey, Provolone, Red Onions & Spinach ...and of course! Cheeseburgers in Paradise! "....meals were extremely well done. We come from an area of many fine restaurants — this was better..."  - S.M.., New Canaan			A lovely topside dining area that seats four to six. Dining al Fresco offers a great view to complement fine cuisine. Award Winning Appetizers Virgin Islands Charter Yacht League Culinary Competition Smoked Salmon Cheesecake 1st Place/Nov. 2000 Aloha Pineapple Delight 1st Place/Nov. 1999 Apple Cheese Ball 2nd Place/May 1999 Cheesy Chutney 3rd Place/May 1998 Dinner By The Light Of The Silvery Moon... Black Angus Filet Mignon with a Jack Daniels Reduction Sauce & Twice Baked Petite Pommes de Terre Grilled Fresh Mahi Mahi with Tomato and Caper Vegetable Jump-up over Tri-Colored Cous Cous Jamaican Jerk Chicken over Basil Linguini with Pine Nut Roma Tomato Salsa* *A Real Favorite! Three Moons Roulade~a Noisette of Fresh Halibut & Salmon Stacked atop a round of Low Carb Artichoke Cheese Squares with a Light Lemon-Caper Sauce Citrus Marinated Pork Tenderloin with Parmesean Herbed Risotto and Carrot Doubloons Rum & Pepper Painted Veal over Garlic Mashed Potatoes with Sugar Snap Sauté Macadamia Nut Crusted Chilean Sea Bass with Grilled Jasmine Rice Triangles Rosemary-Parmesan Rack of Lamb with Sun-Dried Tomato & Squash Confetti Grand Finale Grilled Caribbean Lobster with Coconut Thai Rice & Snow Peas You have room to spare in the spacious salon and the large table easily seats eight for delightful shipboard meals. Award Winning Desserts Virgin Islands Charter Yacht League Culinary Competition Mango Surprise Stack 2rd Place/Nov 2000 Cherry Chocolate Lunacy 2nd Place/May 1998 Chocolate Coma Cake 2nd Place/May 1999 Millennium Magic Bars 3rd Place/Nov 1999 Three Moons Tropical Trifle 4th Place/Nov 1998 *Health conscious and Low Carb Meals gladly available!
Favorite Recipes From The Three Moons Island Cookbook
Breakfast Al Fresco... Pina Colada Pancakes! Ingredients: 2 eggs (or egg substitute), 5 Tbs. margarine or butter (melted), 3/4 cup milk, 1/4 cup Coco Lopez, 2 Tbs. dark rum (we use Cruzan), 1 1/4 cup all purpose flour, 1 Tbs. sugar, 4 tsp. baking powder, 3/4 tsp. salt Instructions: 1. In a mixing bowl, beat the eggs. In another bowl, combine the melted margarine & milk and stir this mixture into the eggs. 2. Stir together the flour, sugar, baking powder and salt in a third bowl. 3. Pour the egg mixture into the flour mixture and stir just until the dry ingredients are uniformly moist. 4. Heat a griddle or skillet until a few drops of water will dance on it. Lightly brush the griddle with oil and ladle on the batter. 5. Cook pancakes on both sides until golden brown. These are especially good accompanied with a warmed mixture of equal parts of Coco Lopez and maple syrup. And don't forget the toasted coconut & fresh pineapple! Lunch On The Beach... Athenian Shrimp & Tortellini Salad Ingredients: 2 1/2 lbs. shrimp, peeled & steamed, 1 (14-oz) can artichoke hearts-drained, 1 (15-oz) can extra large pitted black olives, 1 medium Vidalia onion (thinly sliced), 8 bay leaves, 3/4 cup vegetable oil, 3/4 cup olive oil, 3/4 cup white vinegar, 2 1/2 Tbs. capers-with juice, 2 1/2 tsp. celery seeds, 1 tsp. salt ,1 tsp. mustard seeds, 1 tsp. Greek seasoning, Dash Tabasco sauce or to taste, 16 oz. pkg good quality cheese tortellini-cooked, 1 cup Italian dressing (either homemade or bottled), 1 cup broccoli flowerets, 1 cup cherry tomatoes-halved, 1 lemon-sliced, Parmesan cheese Instructions: 1. Combine steamed shrimp, artichoke hearts, olives and sliced onions in a large sealable bowl. 2. Combine bay leaves, oils, vinegar, capers, & seasonings and pour over the shrimp mixture. Toss to coa t. 3. Allow mixture to marinate in the refrigerator 24 hours, stirring occasionally. 4. Drain, discarding the marinade. 5. Toss together cheese tortellini and Italian dressing. 6. Arrange shrimp mixture on a serving platter. Three Moons uses a large oval platter with shrimp arranged on one side, cheese tortellini on the other and a decorative container of cocktail sauce in the middle. 7. Garnish attractively with broccoli, cherry tomatoes, lemon twists, and plenty of Parmesan Yields 6 servings Hint: Serve with lots of crusty French bread & garlic butter! Award-Winning Appetizer! Aloha Pineapple Delight Ingredients: 4 (8-oz. pkgs.) cream cheese-softened, 3/4 cup pineapple-coconut marmalade-divided, 1/2 cup sweet & spicy mango chutney, 4 green onions-finely chopped by hand, 1 tsp. garlic powder, 2 cups pecans-lightly toasted, 1 fresh pineapple-crown removed (choose a crown that looks good!) Instructions: 1. Soften cream cheese and stir in 1/4 cup pineapple-coconut marmalade, mango chutney, chopped green onions and garlic powder. 2. Spoon mixture onto a large sheet of plastic wrap and shape into a long oval. Wrap the cream cheese mixture in additional plastic wrap and allow to chill for several hours or overnight. 3. Just before serving, remove the cream cheese mixture from the refrigerator and coat with the remaining pineapple-coconut marmalade. 4. Starting at the base of the cream cheese oval, place pecans in rows, working your way up. The pecans will begin to look like the exterior of a pineapple as they are placed on the cream cheese! 5. Garnish with the pineapple crown and arrange parsley around the base. Serve with assorted crackers. Yields: Lots! 10-12 servings Dinner by the Light of the Silvery Moon... Grand Finale Grilled Caribbean Lobster Ingredients: 6 (10-12 oz) lobster tails, 1/4 cup butter-melted 1 tsp. garlic powder, 1 tsp. Mrs. Dash original seasoning, 1/2 tsp. sea salt, Lemon wedges for garnish, 1 cup drawn butter-divided Instructions: 1. Preheat grill. 2. While grill is heating, boil lobster tails in a large deep pot of salted water for 3 minutes or until the tails JUST begin to curl. 3. Remove the lobster with tongs, drain excess water and place on a cutting board. Allow to cool slightly. 4. With a very sharp knife or kitchen scissors, split the lobster tails all the way through, top and bottom. 5. Melt butter, stir in seasonings, and brush the tails liberally with seasoned butter mixture. 6. Place the lobster tails on the grill for 3-4 minutes and baste occasionally. Don't overcook! 7. Place the lobster tail on serving plate and place a ramekin of drawn butter in the center of the "V". Add your favorite side dish and veggie. Garnish with lemon wedges. Serves 6- You should hear the 'oohs and aahs'!				Seafood Stuffed Poblano Chiles with Mango Salsa Ingredients: 1 cup fresh mango-chopped & peeled, 1/4 cup red bell pepper-chopped, 1/4 cup green bell pepper-chopped, 2 Tbs. fresh cilantro-chopped, 1 Tbs. white wine vinegar, 3 Tbs. grated Parmesan cheese-divided, 1 tsp. Dijon mustard, 1 tsp. dried oregano, 1/2 tsp garlic powder, 1/4 tsp Mrs. Dash, 1/8 tsp pepper, 1 (15-oz) carton ricotta cheese, 1 (14-oz) can quartered artichoke hearts-drained, 1 (6-oz) can lump crabmeat-drained, 4 (5-inch) poblano chiles-halved lengthwise and seeded. Garnish: fresh cilantro Instructions: 1. Combine first 4 ingredients in a small bowl; stir well. Cover & chill. 2. Preheat oven to 350 degrees 3. Combine 2 tablespoons Parmesan cheese, mustard, seasonings, and ricotta cheese in a food processor, and process until smooth. Spoon into a bowl, and stir in artichokes & crabmeat. Divide mixture evenly among the chile halves, and sprinkle with 1 Tbs. Parmesan. Place stuffed chiles on a baking sheet, and bake at 350 degrees for 30 minutes or until lightly browned. Serve chiles with mango salsa, and garnish with cilantro sprigs, if desired. Yield: 4 servings Award-Winning Dessert! Chocolate Coma Cake Ingredients: 2 cups sugar. 1 3/4 cups all-purpose flour. 3/4 cup cocoa. 1 1/2 tsp. baking powder. 1 1/2 tsp. baking soda. 1 tsp. salt. 2 eggs. 1 cup milk, 1/2 cup vegetable oil, 2 tsp. almond extract, 1 cup boiling water Instructions 1. Heat oven to 350 degrees. 2. Combine dry ingredients in a large bowl and add eggs, milk, oil, and almond extract. Beat for 2 minutes on medium speed. Stir in boiling water. Batter will be thin. 3. Pour into two 9-inch greased and floured baking pans. 4. Bake 30-35 minutes. Cool 10 minutes and remove from pans onto a wire rack. Cool completely. Frosting for the outside of the cake: 1 stick butter 2/3 cup cocoa 3 cups confectioner's sugar 1/3 cup milk 1 tsp almond extract -For the frosting, melt butter and stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed. Add almond extract. Frosting for the middle of the cake: 3/4 cup crunch peanut butter 3/4 cup caramel sauce -For the middle frosting, stir together both ingredients in a large heatproof bowl and warm slightly in the microwave until mixable. Garnish: For the competition, I wanted this dessert to make a big impression. More is More, right? So I made this recipe into 4 extra large 13" round layers. Between the layers, I added a mixture of crunchy peanut butter and caramel sauce. Then, using a star shaped cookie cutter, I cut out and baked pie crust "stars". These were cooled and brushed with 24 carat edible gold dust. I also purchased some pre-formed chocolate decorations that were a fancy lace design. The cake was gorgeous when surrounded by freshly cut and fanned strawberries. Capt. Randy said the finished creation weighed about 20 pounds! There was enough chocolate to put the judges into a "Chocolate Coma"! LOW CARB~Chocolate Pecan Bars ...from the "Atkins for Life" book...Yummy! Crust: 1/2 Cup whole-grain pastry flour 1/2 Cup whole-wheat flour 1/2 Cup (1 stick) butter 1 teaspoon vanilla Filling: 3 ounces unsweetened chocolate, finely chopped 1/4 cup (1/2 stick) unsalted butter, cut into samll pieces 1/4 cup heavy cream 1 cup sugar-free pancake syrup 3 eggs 3/4 cup Splenda 1 teaspoon vanilla extract 1/2 teaspoon salt 1 1/4 cups pecans, coarsely chopped 1. Heat oven to 325 degrees. In a large bowl, whisk together pastry and whole-wheat flours. Cut in butter with a pastry blender or two knives, until dough stays together when pressed with your hands. Stir in vanilla. Press onto the bottom and 1 inch up the sides of a 9-inch-square baking pan. Prick all over with a fork. Bake until set and dried, about 20 minutes. Cool slightly. 2. In a small pan over moderate heat, melt chocolate in the butter and cream, stirring occasionally. In a large bowl, whisk syrup, eggs, Splenda, vanilla and salt to combine. 3. Pour chocolate mixture into syrup mixture; mix well. Stir in nuts. Pour filling into prepared crust. Bake until just set, about 30 minutes. Cool on wire rack before cutting into twelve 3-inch by 2-inch squares. NET CARBS per bar: 9.5 ".... a fabulous week in Paradise.  A long time "wish list" dream come true. Beautiful seas, sailing, beaches... and a lot of delicious food. A "little bit of heaven" aboard s/v Three Moons..." - J.W., Osinke "There once was a yacht named Three Moons. Managed by Randy & Shelly in tune. The sailing was great and the food we ate will be treasured, like Blackbeard's Doubloons."  - J.M., Ireland