Posted by Liz
To ring in the new year on January 1st, 2010, Ed and I invited two couples over for dinner aboard Gypsea. Jean-Marc and Vivien (Jeanvi) and Russ and Fay (New Morning). The three of us couples have been anchored here in Les Saintes for about 2 weeks – and have become buddies, getting to know each other over cocktails, hikes and dinners.
During the course of conversation, we discovered that THREE of us shared the exact same birthday of October 10th! Vivien, Russ and me! What are the odds of that??! That 50% share the same birthday? Equally surprising was that the other three pals all have birthdays that fall on holidays: Fay on Bastille Day – July 14 (France), Jean-Marc on Halloween – October 31 (U.S.) and Ed on Hero’s Day – December 9 (Antigua)!
We enjoyed a pot pourri for our feast, starting with Fay’s baked brie appetizer, and then had my newly made up “Chicken Tangine” served with Fingerling Fennel potatoes, and a beautiful crisp salad that Fay also contributed. Good food, good laughs, delightful company with new friends.
CHICKEN TANGINE
To ring in the new year on January 1st, 2010, Ed and I invited two couples over for dinner aboard Gypsea. Jean-Marc and Vivien (Jeanvi) and Russ and Fay (New Morning). The three of us couples have been anchored here in Les Saintes for about 2 weeks – and have become buddies, getting to know each other over cocktails, hikes and dinners.
During the course of conversation, we discovered that THREE of us shared the exact same birthday of October 10th! Vivien, Russ and me! What are the odds of that??! That 50% share the same birthday? Equally surprising was that the other three pals all have birthdays that fall on holidays: Fay on Bastille Day – July 14 (France), Jean-Marc on Halloween – October 31 (U.S.) and Ed on Hero’s Day – December 9 (Antigua)!
We enjoyed a pot pourri for our feast, starting with Fay’s baked brie appetizer, and then had my newly made up “Chicken Tangine” served with Fingerling Fennel potatoes, and a beautiful crisp salad that Fay also contributed. Good food, good laughs, delightful company with new friends.
CHICKEN TANGINE
Chicken pieces
Apricots (dried)
Green and/or black olives
Garlic, minced
Olive oil
Orange juice
Red wine
Marinate chicken overnight or for a few hours in plastic bag with all ingredients. Bake at 425 for about one hour or so – or until all juices from the chicken run clear (not pink). Serve with rice, couscous or potatoes. (See recipe for Fingerling Fennel Potatoes).
FINGERLING FENNEL POTATOES
Fingerling potatoes, sliced lengthwise
Fresh fennel – or dried
Onions, sliced
Olive Oil
Saute onions in olive oil til cooked through or even slightly browned. Slice potatoes lengthwise and place in mixing bowl. Sprinkle with coarse/kosher salt, fennel seeds (or fresh fennel slices), cooked onions and drizzle liberally with olive oil. Bake on baking sheet or in baking dish at about 425 for 45 minutes.
Apricots (dried)
Green and/or black olives
Garlic, minced
Olive oil
Orange juice
Red wine
Marinate chicken overnight or for a few hours in plastic bag with all ingredients. Bake at 425 for about one hour or so – or until all juices from the chicken run clear (not pink). Serve with rice, couscous or potatoes. (See recipe for Fingerling Fennel Potatoes).
FINGERLING FENNEL POTATOES
Fingerling potatoes, sliced lengthwise
Fresh fennel – or dried
Onions, sliced
Olive Oil
Saute onions in olive oil til cooked through or even slightly browned. Slice potatoes lengthwise and place in mixing bowl. Sprinkle with coarse/kosher salt, fennel seeds (or fresh fennel slices), cooked onions and drizzle liberally with olive oil. Bake on baking sheet or in baking dish at about 425 for 45 minutes.
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