BOI: Culinary Cruising

It is a beautiful, sunny morning. We’re anchored at Dick the Devil’s again. The southwesterly winds have been boisterous over the past few days, and there is good protection and comfort at the Devil’s. Shelly DeRidder told us he does not know the origin of the name Dick the Devil’s, but I will continue to ask people and let you know what we learn.

We have been buddy boating with Jane and Shelly and their sloop MAGIC DRAGON. They have been introducing us to new anchorages. One anchorage was tucked in behind “Secret Island”.

Yesterday Shelly brought us a bucket of oysters that he had collected on the reef. I scrubbed them, then put them into a bucket with holes in it and hung it over the stern. Shelly just called us up on the VHF radio suggesting that I might want to give the oysters a period of “low tide” (pull the bucket out of the water for a few hours). Over the past few days, Jane has also served us cockles that they collected and cooked, and some pipis. We’ll cook our oysters for lunch today. If I steam them, they will open and I won’t have to attack them with an oyster knife. A squeeze of lemon and perhaps a touch of butter will be all they need.

Last night for dinner, Jane, Shelly and Steve agreed to be experimental subjects for my cooking exploits. In other words I wanted to try out a new recipe on them. I had bought some “lamb rumps” when the grocery ran out of lamb tenderloins. I researched how to cook lamb rumps, then found a Gordon Ramsay recipe on line which included a delicious sauce of “Balsamic Syrup”. Very simple.

1 – Marinade the lamb rumps in canola oil, thyme and rosemary for a few hours in the refrigerator, and leave out of the fridge for an hour before cooking.

2 – Cook the rumps in a fry pan in oil, until they are browned and no longer soft to the touch.

3 – Remove from pan, put onto a plate and cover with a second plate to rest.

4 – To the pan, add 1/2 cup Balsamic vinegar and 1/2 cup brown sugar. Bring to a simmer and simmer on low for 5 minutes.

5 – Serve the lamb rumps with a little of the Balsamic Syrup poured over the top, and put the rest of the syrup into a pitcher to put on the table. You can slice the rumps before serving if you wish.

6 – I served with mixed vegetables and fresh bread.Enjoy.

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