Commonwealth Yacht Club

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DOCK RECIPES - Use this discussion group to post requested recipes.

Rick's Mojitos

Juice of one lime
1 jigger of simply syrup*
1 jigger of white rum
Mint crushed
Club soda

Place crushed mint in bottom of glass.
Add ice.
Pour in syrup and rum.
Fill with club soda.
Garnish with a mint spring, if desired.

* To make simple syrup combine 2 ounces sugar and 2 ounces water in a small sauce pan. Simmer until sugar dissolves and syrup is clear.

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Cajun & Ginger Shrimp

           by Earl Poe, Angel's Wings

2 pounds raw shrimp (21-25 count), peeled & deveined

3/4 cup olive oil

3/4 cup soy sauce

1/2 cup sesame oil

1/2 cup lemon juice

4-5 TBS cajun seasoning ( I used Big Kevin'd Bajou Blend from N'Olins)

4 TBS fresh minced ginger

3 tps Dry mustard

1 tsp Tabasco

Pat shrimp dry with paper towels & add to previously blended ingredients.  Allow to marinate for 30 - 60 minutes.  Skrewer and grill 2 - 3 minutes per side until ready to serve.  

Baked Brie

1 Pepperidge Farm puff pastry sheet (two per box)

1 wheel of Brie

1 egg yolk

2-3 TBS chutney (bought or made, any flavor)


Remove 1 puff pastry sheet fromt he box and thaw about 30 minutes. 

Roll out pastry to size that will easily cover the Brie.  Place on a cookie sheet lined with parchment paper.

Set the Brie in the center of the pastry sheet.  Fold the pastry sheet over and around the cheese.  It should fit snugly.  You want to leave about a two-inch diameter circle in the center of the Bried uncovered with the dough.   I also sometimes trim the corner pieces of the pastry after it is folded over the Brie (cheese is round; pastry is square) if I have too much.  Pinch to seal if you cut away any of the dough.  You can use this excess as trim (bows, ridges, etc.) or twist into bread sticks and bake with the Brie.  Pinch a ridge in the dough around the middle circle to form a shallow well.  You will later fill this with the chutney.  Place the cookie sheet with the assembled Brie into the freezer for 30 minutes.  Freezeing the assembled Brie for the entire 30 minutes is critical.  Otherwise it will melt during baking and run out onto the cookie sheet.

While Brie is in freezer, preheat oven to 400 degrees. 

Remove cookie sheet from freezer.  Lightly beat the egg yolk and brush the outside of the pastry with the egg.

Place cookie sheet into oven and bake.  Times vary depending on how frozen the Brie and dough are.  Around 30 minutes usually, but start checking after 20 minutes.  The Brie is done when the pastry turns a golden brown.  Remove from oven.  Let the Brie sit for 20 to 30 minutes before serving.  Fill the well on top of the baked Brie with chutney.


Use the 30 minute rule:  30 to thaw, 30 to freeze, 30 to bake, 30 to sit.

Pumpkin Pecan Dump Cake

                           by Earl Poe, Angel 's Wings

15 oz. Solid-pack pumpkin

12 oz. Evaporated milk

  1 cup Brown sugar

  3 eggs

  2 teaspoons pumpkin pie spice

15 oz. Yellow cake mix

3/4 cup butter, cut into thin slices

1/2 cup pecan halves

Spray 9x13 baking pan with nonstick cooking spray.

Combine pumpkin, milk, Brown sugar, eggs, and spice in medium bowl; stir until well blended.  Pour into pan and top with cake mix, spreading evenly.  Top with butter in single layer, covering cake mix as much as possible.  Sprinkle with pecans.

Bake about 1 hour at 350 degrees.

Bret & Theresa's Chicken White Bean Chili


  • 16 oz or so of canned white beans

  • 2 large onions, chopped

  • 1 stick unsalted butter

  • 1/4 c all-purpose flour

  • 3/4 c chicken broth

  • 2 cups half and half

  • 1 tsp Tabasco

  • 1 1/2 teaspoons chili powder

  • 1 tsp ground cumin (I usually put in more)

  • 1/2 teaspoon salt (I usually put in more)

  • 1/2 teaspoon pepper (I put in more)

  • two 4-oz cans whole mild green chilies, drained and chopped

  • 5 boneless, skinless chicken breasts (about 2 pounds)

  • some extra butter and oil to cook them in

  • 1 1/2 c grated Monterey Jack

  • 1/2 c sour cream


Heat a large skillet (I like cast-iron) over moderately high heat and put in some butter and oil. Meanwhile coat your chicken with salt and pepper and maybe some chili powder. Throw them in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Leave it there until browned and then flip them every few minutes until they are done (which you can tell by poking a knife into the thickest part and seeing if it’s white instead of pink).

Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers and set aside.

While waiting for chicken to cool, cook the onion in the same pan with 2 Tbs of butter until softened.

In a heavy pot, large enough to hold all the ingredients, melt remaining 6 Tbs of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes. Stir in the oinoin and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. (It will be nicely and obviously thick.) Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream. May be served immediately -- though like all chilis this tastes awesome the next day.

Serve with the usual chili garnishes--cilantro, cheese, jalapenos, tomatoes, etc.

Source:Karen Celia Fox


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