Go Back   CruiseMates Cruise Community and Forums > People > Chit - Chat for Cruisers
Register Forgot Password?

Chit - Chat for Cruisers Open Forum for non-cruise posts. Please refrain from inflammatory rhetoric that could be considered offensive. We reserve the right to edit or delete for any reason.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)  
Old November 9th, 2010, 10:12 AM
Trip's Avatar
Moderator
Admiral
 
Join Date: Aug 2000
Location: Boston
Posts: 19,776
Send a message via ICQ to Trip
Default Chef Matt's Recipes

If anyone is interested in having Chef Matt's delicious recipes, he made for us on the Epic..let me know and I will email them to you.

Lamb Tare Tare
Coffee encrusted NY sirloin steak with salsa verde sauce
Mexican corn cakes
Warm shrimp cocktail with pineapple salsa
Wild mushroom risotto

I tried the tare tare, and, who knew!! I liked it!
__________________


Trip, with her book & tea!
Chat Hostess & Board Moderator


Reply With Quote
Sponsored Links
  #2 (permalink)  
Old November 9th, 2010, 02:31 PM
KimJack's Avatar
Senior Member
Admiral
 
Join Date: Dec 2002
Location: Orlando, FL, USA
Posts: 1,772
Default

I don't particularly want the recipes, Trip (Kim says she'll eat 'em but not cook 'em). But please tell me that these items are being offered to all passengers, and not just to you CM guys. And assuming we'll be able to enjoy these specialties of Chef Matt, in which restaurants will we be able to find them? Hopefully, they'll be offered in Taste and Manhattan. They sound just g-r-e-a-t!!

Jack 8)
__________________
Cruise #25, Monarch OTS 11/28/2011, Bahamas
Reply With Quote
  #3 (permalink)  
Old November 9th, 2010, 02:59 PM
Mike M's Avatar
Administrator
Admiral
 
Join Date: Jul 2004
Location: You're Looking At Me
Posts: 23,705
Default

Jack,

Sorry, these are Matt's personal recipes and creations. They are not available on board.

The shrimp cocktail and pineapple salsa is "delicious"!!! The coffee encrusted New York is also tasty. None of these are hard to make.

BTW: Ceviche: Is raw fish that is cooked in citrus. The acid in citrus (usually lime or lemon juice) will cook the fish and with added spices and herbs give it a wonderful flavor. The juice of the Ceviche (leche de tigre, Milk of the Tiger) is an old cure for a hangover.

Take care,
Mike
__________________
Cruisemates Community Leader/Moderator

"There is a great difference between being well traveled and just having been to many places." ~Me

"Fear is the assassin of dreams." ~Me
Reply With Quote
  #4 (permalink)  
Old November 9th, 2010, 03:01 PM
Aerogirl's Avatar
Senior Member
Admiral
 
Join Date: Oct 2008
Location: A little south of insanity
Posts: 3,902
Default

The wild mushroom risotto& mexican corn cake sounds good to me. Did the steak taste like coffee?? I would like it but not the hubby. I'll take the recipes.
Thanks Trip!
__________________
You can shake the sand from you shoes but it will never leave your soul

Home is where you park your flip flops

~Robin~


Need some cruise help?


Carnival - Fantasy 1998
RCCL - Majesty of the Sea 2000
Carnival - Inspiration 2009
Carnival - Freedom 2011
Carnival - Liberty 2013
Carnival- Breeze 2014
Reply With Quote
  #5 (permalink)  
Old November 9th, 2010, 03:08 PM
Mike M's Avatar
Administrator
Admiral
 
Join Date: Jul 2004
Location: You're Looking At Me
Posts: 23,705
Default

The steak did not taste like coffee. The mixture and the grilling give it a rich flavor.

Take care,
Mike
__________________
Cruisemates Community Leader/Moderator

"There is a great difference between being well traveled and just having been to many places." ~Me

"Fear is the assassin of dreams." ~Me
Reply With Quote
  #6 (permalink)  
Old November 9th, 2010, 06:12 PM
Trip's Avatar
Moderator
Admiral
 
Join Date: Aug 2000
Location: Boston
Posts: 19,776
Send a message via ICQ to Trip
Default

With Matt's permission, I will post them here, otherwise, I will email them.

The coffe encrusted steak, was so flavorful ,and not coffee flavored at all, the shrimp was just so delish, I wanted an entire plateful!
__________________


Trip, with her book & tea!
Chat Hostess & Board Moderator



Last edited by Trip; November 9th, 2010 at 07:07 PM.
Reply With Quote
  #7 (permalink)  
Old November 10th, 2010, 10:09 AM
katlady's Avatar
Senior Member
Admiral
 
Join Date: Mar 2006
Location: On the lido deck with drink of the day
Posts: 12,911
Default

I would like these recipes also. They sound tasty. Do you need my e-mail address?
__________________
One part age; three parts liquor!

Freedom of the Seas 2012
Carnival Splendor 2010
Carnival Freedom 2008
Carnival Elation 2007
Celebrity Infinity 2006
Carnival Ecstasy 2005
Carnival Paradise 2004
Star Princess 2002
Viking Serenade 1994
Reply With Quote
  #8 (permalink)  
Old November 10th, 2010, 04:07 PM
Trip's Avatar
Moderator
Admiral
 
Join Date: Aug 2000
Location: Boston
Posts: 19,776
Send a message via ICQ to Trip
Default

I will scan them in a little while and post.....get ready to salivate
__________________


Trip, with her book & tea!
Chat Hostess & Board Moderator


Reply With Quote
  #9 (permalink)  
Old November 11th, 2010, 08:39 PM
Trip's Avatar
Moderator
Admiral
 
Join Date: Aug 2000
Location: Boston
Posts: 19,776
Send a message via ICQ to Trip
Default

PREPERATION:
1. CLEAN, STEM AND JULLIANE ALL MUSHROOMS. IN A SAUTE PAN LIGHTY COAT WITH OIL. OVER MEDIUM FLAME COOK DOWN THE MUSHROOMS. DISCARD ALL WATER.
2) IN ANOTHER SAUTE PAN SMALL FLAME. HEAT OLIVE OIL. ADD GARLIC AND SHALLOTS. SWEATDO NOT LET GET BROWN. ADD RICE. TOAST RICE FOR A FEW SECONDS.
3) LOWLY ADD YOUR LIQIUD. A LITTLE AT A TIME A GREAT RISOTTO IS A LOVE AFFAIR. CONTINUE TO COOK AND STIR, ALLOWING THE RICE TO ABSORB EACH ADDITION OF BROTH BEOFRE ADDING MORE. THE RISOTTO SHOULD BE SLIGHTLY FIRM AND CREAMY NOT MUSHY.
4) ADD THYME. ADD HEAVY CREAM COOK DOWN. ADD BUTTER AND PARMASAN CHEESE. SALT AND PEPPER TO TASTE. DRIZLE WITH TRUFFLE OIL TO GARNSIH














Wild Mushroom Risotto (4-6 SERVINGS)


INGREDIENTS:
6 Cup ABORIO RICE/RISOTTO RICE (DO NOT USE AMERICAN ABORIO)
5 OZ SHITAKE MUSHROOMS (REMOVE STEMS)
3 OZ MORREL MUSHROOMS
3 OZ OYSTER MUSHROOMS
2 OZ CHANTERELLE MUSHROOMS
3 OZ BABY PORTOBELLA MUSHROOMS
1 SHALLOT (DICED)
1 CLOVE OF GARLIC (CHOPPED)
3 SPRIGS OF THYME (PICKED)
¼lb BUTTER
¼ Cup PARMESAN CHEESE
2 QT CHICKEN STOCKS
¼ Cup HEAVY CREAM
OLIVE OIL (FOR COOKING)
SALT & PEPPER TO TASTE
TRUFFLE OIL TO GARNISH
__________________


Trip, with her book & tea!
Chat Hostess & Board Moderator


Reply With Quote
  #10 (permalink)  
Old November 11th, 2010, 08:59 PM
Trip's Avatar
Moderator
Admiral
 
Join Date: Aug 2000
Location: Boston
Posts: 19,776
Send a message via ICQ to Trip
Default

CHILLI LIME RUB FOR GRILLED SHRIMP
1 LIME (ZESTED)
½ tsp CUMIN

½ tsp CORRIANDER
½ tsp OREGANO
1Tbs CHILI POWDER
½ tsp BROWN SUGAR
6 RASTELLI JUMBO SHRIMP TAIL ON
1) ZEST LIME AND THEN CHOP FINLEY MIX ALL INGREDIENTS
2) COAT SHRIMP GRILL
SERVE IN MARTINI GLASS WITH COCKTAIL SAUCE AND PINAPPLE SALSA

COCKTAIL SAUCE
½ Cup KETCHUP
3 Tbs HORSERADISH
1 LEMON (JUICE IT)
1) MIX ALL INGREDIENTS. ADD LEMON JUICE FOR TASTE
__________________


Trip, with her book & tea!
Chat Hostess & Board Moderator


Reply With Quote
  #11 (permalink)  
Old November 11th, 2010, 11:03 PM
Trip's Avatar
Moderator
Admiral
 
Join Date: Aug 2000
Location: Boston
Posts: 19,776
Send a message via ICQ to Trip
Default


COFFEE CRUST


1 Cup GROUND COFFEE
½ Cup BROWN SUGAR
1/8 Cup CUMIN
3 Tbs CINAMMON
1 Tbs NUTMEG
½ Tbs CHILI POWDER
SALT AND PEPPER
6 0Z Flat Iron Steak
1) Mix all ingredients and put in bag/container. Store it in the freezer.
__________________


Trip, with her book & tea!
Chat Hostess & Board Moderator


Reply With Quote
  #12 (permalink)  
Old November 11th, 2010, 11:08 PM
Trip's Avatar
Moderator
Admiral
 
Join Date: Aug 2000
Location: Boston
Posts: 19,776
Send a message via ICQ to Trip
Default



Mexican Corn Cakes

1 JALEPENO OR POBLANO (FRESH DICE)
1 Cup CORN MEAL + ¼ Cup
½ Cup AP FLOUR + ¼ Cup
¾ tsp BAKING SODA
2 tsp SUGAR
1 LARGE EGG
¼ Cup FINELY CHOPPED ONION
1 Cup CORN (ROUGHLY CHOPPED)
1 Cup BUTTERMILK
¼ cup CILANTRO FINELY CHOPPED
SALT & PEPPER TO TASTE
1 tsp CUMIN
1 tsp CORRIANDER
½ tsp CHILLI POWDER
* EXTRA FLOUR AND CORN MEAL


1) SAUTE THE ONION AND JALEPNO. ADD CUMIN, CORRIANDER, CHILLI POWDER AND CORN.
2) IN A BOWL WHISK TOGETHER THE CORNMEAL, THE FLOUR, THE BAKING SODA AND SUGAR
2) IN ANOTHER BOWL WHISK TOGETHER 2 TABLESPOONS OF BUTTER, EGG AND BUTTERMILK, STIR IN THE CORN UNTIL JUST COMBINED
3) IN A HOT SAUTE PAN DROP BATTER HEAT UNTIL GOLDEN AND THEM FLIP TO FINISH
__________________


Trip, with her book & tea!
Chat Hostess & Board Moderator


Reply With Quote
  #13 (permalink)  
Old November 11th, 2010, 11:13 PM
Trip's Avatar
Moderator
Admiral
 
Join Date: Aug 2000
Location: Boston
Posts: 19,776
Send a message via ICQ to Trip
Default



LAMB TARE TARE


3 OZ RASTELLI LAMB LOIN
3 MINT LEAVES (JULLIANE)
½ CUMIN (SLOWLY USE AND ADJUST)
¼ tsp NUTMEG (SLOWLY USE AND ADJUST)
1 SCALLION (SLICED SMALL)
1/8 Cup CUCUMBER BRUNOISE (SEEDED AND PEELED)
1 Tbs CURRANTS
1 LEMON (ZEST)
¼ Cup YOGUT PLAIN
1 Tbs DILL FRESHLY CHOPPED
3 Tbs OLIVE OIL
SALT AND PEPPER
1 PITA BREAD TOASTED CUT IN TRIANGLES
1) DICE LAMB, ADD CUMIN, NUTMEG, SCALLIONS, CURRANTS, OLIVE OIL, LEMON ZEST, SALT AND PEPPER. MIX WELL, ADD MINT LAST NOT TO BRUISE
2) IN A SEPERATE BOWL MIX YOGUT, CUCUMBER AND DILL (THIS IS FOR GARNISH)
__________________


Trip, with her book & tea!
Chat Hostess & Board Moderator


Reply With Quote
  #14 (permalink)  
Old November 12th, 2010, 03:50 PM
katlady's Avatar
Senior Member
Admiral
 
Join Date: Mar 2006
Location: On the lido deck with drink of the day
Posts: 12,911
Default

Quote:
Originally Posted by Trip View Post

Mexican Corn Cakes

1 JALEPENO OR POBLANO (FRESH DICE)
1 Cup CORN MEAL + ¼ Cup
½ Cup AP FLOUR + ¼ Cup
¾ tsp BAKING SODA
2 tsp SUGAR
1 LARGE EGG
¼ Cup FINELY CHOPPED ONION
1 Cup CORN (ROUGHLY CHOPPED)
1 Cup BUTTERMILK
¼ cup CILANTRO FINELY CHOPPED
SALT & PEPPER TO TASTE
1 tsp CUMIN
1 tsp CORRIANDER
½ tsp CHILLI POWDER
* EXTRA FLOUR AND CORN MEAL


1) SAUTE THE ONION AND JALEPNO. ADD CUMIN, CORRIANDER, CHILLI POWDER AND CORN.
2) IN A BOWL WHISK TOGETHER THE CORNMEAL, THE FLOUR, THE BAKING SODA AND SUGAR
2) IN ANOTHER BOWL WHISK TOGETHER 2 TABLESPOONS OF BUTTER, EGG AND BUTTERMILK, STIR IN THE CORN UNTIL JUST COMBINED
3) IN A HOT SAUTE PAN DROP BATTER HEAT UNTIL GOLDEN AND THEM FLIP TO FINISH
Yummy I have Jalepeno and Poblano Peppers in the garden this just went on my to do list.
__________________
One part age; three parts liquor!

Freedom of the Seas 2012
Carnival Splendor 2010
Carnival Freedom 2008
Carnival Elation 2007
Celebrity Infinity 2006
Carnival Ecstasy 2005
Carnival Paradise 2004
Star Princess 2002
Viking Serenade 1994
Reply With Quote
Reply

Bookmarks

Tags
carnival, cookbook, cruise, flat, flatiron, grilled, iron, mushroom, pineapple, recipe, recipes, risotto, salsa, splendor, steak

Similar Threads
Thread Thread Starter Forum Replies Last Post
Food, New Chef: Blau & Associates, Old Chef: Master Chef ecommerce Celebrity 2 May 26th, 2008 06:32 PM
Your Recipes Cruznut2 Chit - Chat for Cruisers 0 November 25th, 2007 05:03 AM
Dessert recipes turkeyman Carnival Cruise Lines 3 April 10th, 2007 07:56 AM
Matt's Alaskan Cruise Photos! From Make A Wish Cam Mermaid Chit - Chat for Cruisers 3 October 20th, 2001 11:20 PM
Make A Wish Foundation/Matt's Cruise to Alaska Mermaid Chit - Chat for Cruisers 2 July 5th, 2001 03:42 PM


Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


 

All times are GMT -4. The time now is 09:36 PM.
design by: Themes by Design

Powered by vBulletin® Version 3.8.7 Beta 1
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
Search Engine Friendly URLs by vBSEO 3.6.1