Watermelon & Duck Confit Salad


                                            Watermelon & Duck Confit Salad

This salad has become one of the true favorites of Oceania’s Red Ginger restaurant and Chef Instructor Noelle Barille’s directions made this so easy. Duck confit can be purchased at Whole Foods and even Costco at times. The watermelon is the perfect texture and sweetness to balance the chewy duck confit.

Ingredients (serves 6)

Sweet Fish Sauce:

3/4 cup palm sugar, coarsely chopped (or brown sugar)
1/4 cup water
1/2 large shallot, coarsely chopped
1 lemongrass stalk, bulb portion only, coarsely chopped
1 kaffir lime leaf
1/2 inch piece galangal, peeled and coarsely chopped (or substitute ginger)
1 to 2 tablespoons fish sauce
1 to 2 tablespoons tamarind concentrate

Duck & Watermelon Salad
Canola oil, for frying
1/2 cup raw cashew nuts
Kosher salt
6 confit duck legs
2 to 4 tablespoons hoisin sauce
6 cups 1 inch cube seedless watermelon
1/2 cup Thai basil or sweet basil leaves
1/2 cup mint leaves
1/2 cup cilantro leaves
1/3 cup thinly sliced shallot

For the Sauce
: In a medium saucepan, combine the palm sugar and water, place over medium heat, stirring occasionally, until the sugar is melted, about 5 minutes.

Remove from the heat, stir in the shallot, lemongrass, lime leaf, and galangal and let sit at room temperature to cool and to infuse the flavors for at least 1 hour, or preferably overnight.

Strain the liquid through a fine-mesh strainer into a small bowl. Discard the solids. Add 1 tablespoon each of the fish sauce and tamarind, mixing well. Taste and adjust with more fish sauce and tamarind, if needed. Set the sauce aside at room temperature.

For the Salad: Pour 4 inches of canola oil into a large, deep saucepan and heat to 325°F on a deep-frying thermometer. Line a small plate with paper towels for draining the cashews and line a larger plate for draining the duck.

Add the cashews to the hot oil and fry until crisp, about 1 minute. Using a slotted spoon, transfer to the towel-lined plate. Sprinkle with salt while hot.

Increase the temperature of the oil to 350°F. Add 2 duck legs to the hot oil and fry, turning to brown on all sides, until crisp, 4 to 5 minutes. Using tongs, transfer to the towel-lined plate to drain. Repeat with the remaining duck legs in two batches.

When the duck legs are cool enough to handle, peel off the skin from each leg in as large a piece as possible.  Bone the legs and shred the meat into a bowl. Season to taste with the hoisin sauce.

In a separate bowl, combine the watermelon, basil, mint, and cilantro. Add the duck meat,  cashews, and shallot. Toss with enough of the sweet fish sauce to coat lightly. You may not need all of the sauce.

To Serve: Divide the salad among individual serving plates or martini glasses.

Bon Appetit!!!!

Pomelo Banh Trang Rolls

                                                                                                                                                  Another cooking class today with Chef Instructor Noelle Barille at the Culinary Center onboard Oceania’s Riviera.


                                                Pomelo  Banh Trang Rolls

These rolls are a lot of fun to make – plus they’re healthy and taste delicious.  You can use  grapefruit or blood oranges instead of pomelo which may not be readily available. The method is similar to rolling sushi, you should roll them on a damp cloth napkin.

Pomelo  Banh Trang Rolls

Ingredients (Serves 6)

Miang Sauce

1 3/4 cups coarsely chopped palm sugar (or brown sugar)
1/3 cup water
1 teaspoon thinly sliced Thai bird chiles
1/4 cup plus 2 tablespoons coarsely chopped toasted coconut flakes
3 tablespoons coarsely chopped salted roasted peanuts
1/2 to 1 1/2 teaspoons ground dried galangal (or you can substitute ginger root )
1/3 to 1/2 cup tamarind concentrate

Pomelo Rolls
1 cup thin cellophane noodles
1 cup pomelo or grapefruit segments
1/4 cup coarsely chopped toasted coconut flakes
1 1/2 tablespoons coarsely chopped salted roasted peanuts
1/4 cup roughly chopped fresh Thai basil or sweet basil
1/4 cup roughly chopped fresh mint
1 tablespoon finely minced shallot
6 rice paper wrappers, 8½ inches in diameter
6 Boston lettuce leaves, thick ribs remove
12 chive stems for garnish

For the Miang Sauce: In a medium saucepan, combine the palm sugar and water, place over medium heat, and heat, stirring occasionally, until the sugar has melted, about 5 minutes.
Remove from the heat, stir in the chiles, coconut, peanuts, and ½ teaspoon of the galangal, and let cool to room temperature. Stir in 1/3 cup of the tamarind. Taste and adjust with additional tamarind and galangal, if needed.

For the Rolls: Soak the cellophane noodles in room temperature water or according to the manufacturer’s instructions.  Drain well.  Pour half of the Miang sauce into a medium bowl and add the noodles.  Toss gently to season the noodles. Combine the pomelo (grapefruit), coconut, peanuts, basil, mint, sliced chives, and shallot. Stir  gently to mix.

Dampen a kitchen towel with lukewarm water, and lay it flat on a work surface. Lay 1 rice paper wrapper on the towel. Dampen a second towel with lukewarm water, and lay it over the wrappers.

Working with one wrapper at a time, keeping the others covered, place a lettuce leaf horizontally across the wrapper, positioning it about 2 inches from the bottom of the wrapper. Spoon about 1/3 cup of the pomelo (grapefruit) mixture along the length of the leaf, add an equal amount of the noodle mixture, and shape to form a compact log. Fold the bottom of the wrapper up over the log, then roll away from you, gently but tightly, stopping about halfway. Fold in the sides of the wrapper and continue to roll to the top edge of the wrapper. Repeat with the remaining wrappers and filling, keeping the finished rolls under a lightly dampened kitchen towel until all of the rolls are assembled.

TO SERVE: Cut the rolls in half on a slight diagonal. Arrange a roll on each individual serving plate, standing one half up and laying the other half on its side. Slip 2 chive stems into the top of the standing half of each roll. Divide the sauce evenly among small dishes and place a dish alongside each serving.

Bon Appetit!!

Belize Chicken with Rice and Beans

The National cuisine of Belize is a combination of Caribbean, Creole and Spanish influences.  Here are two of Belize’s most traditional recipes.

                                          Belize Chicken with Rice and Beans

Belize Chicken

Serves 4-6

1 pound boneless, skinless chicken breasts, cut into bites
2 tablespoons allspice
1 tablespoon Creole seasoning
Dash of cayenne pepper (about 1/2 teaspoon)1 tablespoon olive oil

Heat the oil over medium heat in a large cast iron skillet. Using tongs mix chicken, allspice, Creole seasoning, and cayenne in a large bowl.  Carefully add the chicken to the oil.  Cook chicken 6 to 8 minutes.  Then serve chicken with coconut rice and black beans.

Rice and Beans

2 cups of rice
1 cup of red kidney beans
1 cup of coconut milk
1 onion
2 cloves of garlic
1 tbsp of dried thyme
Salt and pepper

Soak the beans overnight in water for about 6 hours.  Chop the onion and garlic, and  cook.  Add the beans and cover with water, and bring to boil until tender.  Add thyme, a pinch of salt and pepper, and coconut milk.   Add the rice and cook until tender, stirring occasionally with a fork.




Lunch in Honduras

Well, we missed the green market and the fish market but found some interesting staples…vanilla, beans, rice and lots of hot sauce.                                                  






Baleadas is a staple in the country of Honduras served to Honduran families for breakfast   or as supper.  By folding a flour tortilla you can fill it with a myriad of delicious fillings.  Here is a recipe for Baleadas.

                                                     Honduras Baleadas

Serves 4 – 6
8 Flour Tortillas
2 cups Refried beans
1/2 cup Crumbled queso duro, cotija or feta cheese
1/4 cup Mexican style sour cream

Heat over medium flame and do not grease griddle or skillet.  Meanwhile, heat up the refried beans in a saucepan, stirring in a little water.
Place a tortilla into the skillet and heat it on both sides to soften it up. Place the tortilla on a serving plate. Smear some refried beans on one half of the tortilla, sprinkle it with some crumbled cheese and drizzle it with a little sour cream. Fold the tortilla in half over the filling.
Repeat with the remaining tortillas and serve hot.

Buen provecho!



A Cooking Class in Cozumel

When a recipe is easy and tastes divine, we have a winner!  How about some Caramelized Plantains with a Chocolate Tequila Sauce….

Ingredients:  (serves 4)
Plantains – 2 large pieces
1 oz. cinnamon
1.8 oz. butter
3.5 oz. granulated sugar
5.3 oz.dark chocolate pieces
1/4 cup milk
4 Tablespoons Tequila (Optional)

Halve the plantains across  and then lengthwise; sprinkle flat side with sugar and cinnamon to taste.
Heat butter and sugar in a pan; add plantains flat side down and cook for 30 seconds, flip and cook for 1 minute.
Remove plantains from the pan and place them on a plate.
In the same pan, add 1/4 cup milk and dark chocolate.
Cook, stirring constantly until the chocolate melts and the sauce is smooth.
Add Tequila if desired.
Pour sauce over the plantains and serve.

Buen provecho!

Chef Barille’s Cooking Class

Meet Chef Instructor Noelle Barille, who has been chosen to lead the cooking classes at    sea for Oceania Cruises.  Chef Barille, is a graduate of the Culinary Institute of America (CIA) who has worked in restaurants and catering in New York, California, Chicago and Europe.  She is a passionate instructor who loves food and travel and especially loves        sharing her skills with students who want to learn.  In 2009 Chef Barille joined the Rome Sustainable Food Project, a joint venture with Alice Waters and the American Academy in Rome, Italy.  She lived and worked on a biodynamic farm, studied pasta-making, foraged for truffles in the Piedmonte and cooked her way around Northern Italy.  We missed her pasta class but were lucky to find a space in her Paris Bistro cooking class.  If you make her Classic Potato Gratin, you will think you’ve gone to heaven.  And you can work off the calories in your next gym visit.

Here is Chef Barille’s recipe for Classic Potato Gratin (serves 8 lucky diners).                    





1 cup heavy cream                      2 teaspoons kosher or sea salt
3 lbs. russet potatoes, peeled     1 teaspoon freshly ground white pepper
4 cloves garlic, peeled and smashed
5 tablespoons unsalted butter, cut into small cubes, plus more for the pan.

Preheat oven to 350 degrees.  Butter a 9 x 13 inch baking dish, preferably glass or ceramic.
Pour the cream into a large bowl.  Using a mandoline, thinly slice the potatoes and add them to the cream. (Do not rinse the slices in water)
In a large stockpot over med-high heat, combine the cream, potatoes, garlic and butter.  Heat for about 20 minutes until the potatoes are partially cooked.  Add the salt and pepper.  Taste the potatoes and, if needed, add more salt.
Remove the potatoes from the cream and layer them in the baking dish, overlapping them in each layer.  Remove the garlic pieces from the cream and discard.  Pour enough cream over the potatoes to reach two-thirds the height of the potatoes.  Bake until the potatoes are soft and the top is golden brown, about 30 minutes.  Remove from the oven and let rest for 10 minutes before serving.

Sea Scallop and Lobster Ravioli with Vermouth, Sorrel and Parmesan

Another fabulous Entree presented by Chef Bob Calderone from the Barnstable Restaurant and Tavern at the restaurant’s annual December Sparkling Wine Dinner.  After a short hiatus, the Barnstable Restaurant and Tavern is open and ready for spring.  Watch our Events page for their monthly wine dinners – what a treat after a winter of hunkering down.

Sea Scallop and Lobster Ravioli with Vermouth, Sorrel and Parmesan

Pasta Dough

4 cups high gluten flour
6 whole large eggs and a pinch of salt

In food processor combine flour, eggs and salt until smooth dough appears. Wrap dough in plastic wrap and reserve for assembly.

Ravioli Filling

2 Lbs. sea scallops
2 egg whites
2 cups extra heavy cream
2 Tbls chopped parsley
chives and basil
Salt,pepper and lemon juice to taste
1/2 lb. diced lobster meat
2 whole eggs, beaten

In a food processor puree sea scallops, egg whites, and heavy cream until smooth. Transfer to a bowl and add diced cooked lobster meat, chopped fresh herbs, lemon juice, salt and pepper.
To make the raviolis, roll out the pasta dough to a thin long sheet using a pasta machine.  Lay the rolled dough over a ravioli mold and make a well for the filling.  Brush with beaten whole eggs.  Add the filling 1 spoonful at a time.  Add next layer of rolled pasta sheet and push the filling deep into the well.  With a rolling pin or some other rolling object, firmly seal the raviolis.  Separate raviolis and cook or reserve for a later date.  These raviolis can also be frozen.


6 oz. olive oil
8 diced garlic cloves
2 cups diced plum tomatoes
1 cup dry Vermouth
2 cups clam broth
8 oz. butter
6 oz. Parmesan
2 Tbls. Sliced Sorrel

Heat a heavy sauté pan, add olive oil and toast garlic until lightly brown. Add diced plum tomatoes and cook for 2 minutes over high heat. Add dry vermouth, clam broth and bring to a boil. Finish with butter, Parmesan cheese and sliced Sorrel. Add cooked raviolis to sauce and serve.

Bon Appetit!!!!

Honey Ginger Glazed Salmon

Two ways to beat the winter blues….try Private Chef Peggy Eagan’s recipe for Honey Ginger Glazed Salmon…or better yet, invite the neighbors and have Private Chef Eagan prepare this delicious entree for you and your friends. (http://www.bistroonthego.com/)

                                         Honey Ginger Glazed Salmon

4 to 6 – 6oz portions of salmon

Ingredients for the marinade:

1/4 cup olive oil
1 tsp toasted sesame oil
2 tbs rice vinegar
2 tbs brown sugar
2 tbs soy sauce
2 cloves garlic, finely minced
1 tbs grated ginger

 Ingredients for the honey ginger glaze:

1/4 cup honey
1/2  tsp sesame oil
1 tsp soy sauce
1 tsp grated ginger
2 tbs rice vinegar
1 tsp toasted sesame seeds


In a bowl, combine olive oil sesame oil, vinegar, brown sugar, soy sauce, garlic, and ginger.  Mix well until combined.  Transfer the marinade to a baking dish or ziplock bag.  Place the salmon in the marinade flesh side down.  Cover and refrigerate for 30 minutes.

In a small microwave safe bowl heat the honey in the microwave for 20 to 30 seconds.  Mix the sesame oil, soy sauce, ginger, vinegar, and sesame seeds into the warm honey.  Set aside.

Preheat the broiler in your oven.  Line a baking sheet with aluminum.  Place a wire rack on top and make sure to rub the rack with oil.  Place the salmon filets on the wire rack flesh side up.  Cook under the broiler for 10-12 minutes, depending on the thickness of the fish.  Remove and spoon the honey ginger glaze over the fish.  Serve immediately.

Buen provecho!

Root Beer Pulled Pork Nachos for Super Bowl Sunday

This recipe was given to us by our friend Barbara who found it on the Gracious Dining Calendar.  What better day to serve it than Super Bowl Sunday!!!!!!!!!







                                                            Root Beer Pulled Pork Nachos

Serves 8 to 10

1 whole pork shoulder roast (5 – 7 lbs.) salt and pepper
2 onions, peeled and roughly chopped
1 (11 oz.) can chipolte peppers in adobo sauce
2 cans root beer
2 Tbsps. brown sugar
12 ozs. tortilla chips
2 cups grated Monterey Jack Cheese
2 tomatoes, diced

Season roast with salt and pepper.  Place roast, onions, chipolte peppers, and root beer in a large slow cooker.  Cook on low heat for 7- 8 hours or high heat for 4-5 hours, until roast is tender and begins to fall apart.  Transfer meat from the slow cooker to a cutting board, and use 2 forks to shred meat, discarding fat.  Strain the fat off the top of the cooking liquid, and discard it.  Return the shredded meat to the cooking liquid in the slow cooker, and keep warm until ready to serve.  Serve on tortilla chips, and top with cheese, diced tomatoes, and cilantro, to taste.



Chef Peggy’s Dressed Oysters

Bistro on the Go ( http://www.bistroonthego.com/) is a personal chef service that opened on Cape Cod in the spring of 2011.  Behind the cute logo is a personal chef named Peggy Eagan, who owns the business. “Basically, I’m a lawyer who likes to eat and loves to cook,” she says with a smile.  “I’ve always loved being in the kitchen, cooking, and feeding people.  When I was growing up with my family in Mexico, cooking and eating were a big part of the culture. My grandmother taught me to appreciate fresh ingredients, as well as the art of cooking those ingredients in a way that nourished the body and soul.”

I admit – I’m a foodie.  I’m an adventurous eater and I do a good deal of research on food.  I love to share what I learn with others.  Bistro On The Go has really allowed me to pursue my passion for cooking and food.”   Indeed, her business has grown over the past year and she is expanding into more catered events.

What kind of people become her clients?  Peggy is adamant that  personal chefs are not just for the rich and famous.  “My clients range from busy professionals to families-on-the-go, who want to eat home-cooked dinners.  I always love working with vacationers, who really want to sit back and enjoy the bounty that the Cape has to offer.”

                                                  Chef Peggy’s Dressed Oysters

1 dozen shucked oysters*

In a shallow baking dish, spread kosher salt on the bottom of the pan to a depth of 1/4 to 1/2 inch.  Place the shucked oysters in the pan, set aside.

* You can also use oysters that have been open by baking in the oven or on the grill.

Cheese topping:
4oz cream cheese
2 scallions, sliced thinly
Using a hand mixer, whip the cream cheese until light and fluffy.  Fold in the scallions.  Place a dollop of the whipped scallion cream cheese on top of each oyster.

Tangy Tomato topping:
2 to 3 fresh plum tomatoes, peeled and chopped
1/4 cup sweet onion, finely chopped
1/2  tsp red pepper flakes
1 tsp sugar
Salt and pepper
1 tbs apple cider vinegar
In a medium saute pan, heat 1 tsp of vegetable oil over medium heat.  Add tomatoes, onions, and red pepper flakes.  Saute for 5 to 10 minutes until the tomatoes are tender and soft.  Add the sugar and season with salt and pepper to taste.  Add the vinegar and continue to cook 5 more minutes or until the tomato juices are reduced and thickened.   Place a generous teaspoon of the tomato sauce over each oyster.

Bake the oysters under the broiler until the toppings bubble and slightly brown.  Remove from oven and allow to sit for a few minutes before serving.  Serve warm.

Buen provecho!