ms Zuiderdam

ms Zuiderdam

Ship Facts

The Netherlands
1,916
817
82,305 grt
936 feet
24 knots
December 2002
Journalist Joan Lunden

Latest Post

2
Mar 2015

Recipes: Cooking with Food & Wine Magazine’s Justin Chapple

Submitted by: HAL Culinary Team

Food & Wine's Justin Chapple, center, with Culinary Arts Center Host Annette Montañez
 and Chef Tournant David Menjivar.
Food & Wine's Justin Chapple, center, with Culinary Arts Center Host Annette Montañez and Chef Tournant David Menjivar.

On Zuiderdam’s recent Panama Canal cruise, Justin Chapple, senior test kitchen editor at Food & Wine Magazine, was onboard and gave exciting and mouth-watering presentations for guests in the ship’s Culinary Arts Center presented by Food and Wine. Now we have Justin’s delicious recipes so you can make his dishes at home. CALIFORNIA BLT Total time: 45 min Serves 4 Ingredients: 24 thin bacon slices 1/2 cup mayonnaise 1 Tbsp. finely chopped tarragon 1 Tbsp. fresh lemon juice Kosher salt and pepper 8 slices multigrain sandwich bread, lightly toasted 1 Hass avocado 2 Persian cucumbers 1 medium tomato, thinly sliced 4 small bibb lettuce leaves 1/2 cup mixed sprouts, like radish, sunflower and alfalfa Directions: 1. Preheat the oven to 400°. Line a large rimmed baking sheet with parchment paper or foil. Weave 6 strips of bacon into a lattice on the baking sheet, leaving enough space for 3 more lattices. Repeat with the remaining bacon strips. 2. Set a rack upside down on the bacon. Bake for 15 to 20 minutes, until browned and crisp. Remove the rack, then transfer the bacon lattices to paper towels to drain. 3. Meanwhile, in a small bowl, whisk the mayonnaise with the tarragon and lemon juice. Season the tarragon mayonnaise with salt and pepper. 3. Spread the tarragon mayonnaise on each slice of bread. Arrange the sliced avocado, cucumbers and tomato on 4 slices of the bread and sprinkle with salt and pepper. Top with the bacon lattices, bibb leaves and sprouts. Close the sandwiches and serve. SHRIMP ROLLS WITH CHILE SAUCE Total time: 45 mins. Makes 12 Ingredients: Spring Rolls 2 Tbsp. canola oil, plus more for frying 1/4 cup minced red bell pepper 1/4 cup minced green cabbage 2 tsp. finely grated peeled fresh ginger 1 pound large shrimp—shelled, deveined and minced 4 scallions, finely chopped, plus thinly sliced for garnish 1 1/2 Tbsp. unseasoned rice vinegar 2 tsp. cornstarch 1/2 tsp. toasted sesame oil 1 large egg, beaten 12 sliced white sandwich bread, crusts removed Sesame seeds, for garnish Spicy Mustard Sauce(recipe follows) and Sambal oelek, for serving Directions: […]

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