Welcome to the section of our blog called "Cooking with Capt. Paul". Let there be no mistake who the chef is on Celtic Dream. Lest you question his credentials, Capt. Paul is a retired firefighter and has been cooking restaurant quality food for decades. When we moved onto our boat he didn't even blink at the challenges our small galley posed. Armed with a convection oven, griddler, electric frying pan and his laptop full of recipes, he hit the ground running and never looked back! Once a month we will share some of his recipes adapted for cooking aboard. So enjoy and feel free to share his creations.
LOBSTER GRILLED CHEESE & TOMATO-BASIL ORZO SOUP
Lobster Grilled Cheese
Total Time: 30 min.
Servings: 2
INGREDIENTS:
1 lb. cooked lobster meat
2 slices smoked gouda cheese
2 slices provolone cheese
2 slices swiss cheese
4 slices hearty sourdough bread
Russian dressing
DIRECTIONS:
Chop up lobster meat into bite size pieces. Spread russian dressing on both insides of the sourdough bread. Place a slice of gouda cheese on the bottom slice of bread. Add lobster meat and then top with a slice of swiss and a slice of provolone cheese. Grill until the cheese starts to melt and the outside of the bread gets golden brown.
NOTES: I use a griddler for this recipe but if you decide to use a frying pan I recommend buttering the outside of the bread.
Tomato-Basil Orzo Soup
Prep/Total Time: 30 min.
Servings: 4
INGREDIENTS:
½ cup each chopped carrot, celery
⅛ tsp each dried basil, oregano
2 Tbsp olive oil
1 can (19 Ounces) Ready-To-Serve
Tomato Basil or Hearty Tomato
1 cup chicken broth
⅓ cup uncooked orzo pasta
DIRECTIONS:
In a small saucepan, saute the carrot, celery, onion, basil, oregano and
thyme in oil for 8-10 minutes or until vegetables are crisp-tender.
Add soup and broth. Bring to a boil. Stir in orzo. Reduce heat; simmer,
uncovered, for 10-12 minutes or until orzo and vegetables are tender.
NOTES: This recipe was tested with ready-to-serve Progresso Tomato
Basil soup
