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Aggressor Adventure Travel
Gourmet Galley
Gourmet Galley - Appetizers
Anne Hasson
We are proud to offer delicious cuisine onboard the Aggressor Fleet yachts by Chef's from around the world.

Here are some of our favorite recipes prepared on the yachts for over 30 years from past and present Chefs. We hope you enjoy them! Bon Appetit!


Appetizers
Trio Canapes
Onion Barji
Tuna Ceviche w/ Mango & Coconut
Spicy Corn Dip
Plantanitos w/Black Bean Dip
Tuna Tartare
Galapagos Fish Ceviche

Soups, Salads & Sides
Grilled Salmon Salad
Cream of Cauliflower Soup
Hot Salad Nicoise
Peach Palm Soup

Shrimp Gumbo
Garlic Soup
Tom Yum Khung
Tortilla Soup
Roasted Brussels Sprouts
Seaweed Pork Soup
Kabocha Pumpkin Soup
Snap Pea Stir Fry & Ginger Rice

Entrees
Drunken Pork Loin
Ossobuco
Bacon Wrapped Sirloin
Grilled Fish with Wasabi Sauce
Beef Steak with NE Thailand Sauce
Chicken Dijon

Shrimp Curry
Cayman Red Snapper
Garlic & Chili Shrimp w/ Pesto
Thai Chicken Adobo
Individual Beef Wellington
Delicious Chicken Casserole
Jerk Chicken Enchiladas
Smoked Salmon Cakes
Seared Ahi Tuna w/ Tortellini
Peanut Satay Chicken
Shrimp with Tamarind Sauce
Chicken Massaman Curry
Pineapple Boat & Honey Chicken
Coconut Pineapple Opah
Sea Bass /Tomato Balsamic Sauce
Potato Crusted Salmon/Shrimp Nage'
Sesame Seared Tuna w/Lemon Soy Butter Sauce

Desserts
Molasses Spiced Cookies
Chocolate Chip Muffins
Fried Ice Cream
Banoffee Pie
Pannacotta

Brownies Thailand Style
Coconut Macaroons

Banana Bread
Chocolate Ganache Tort
Caribbean Bread Pudding
Cocos Peach Flan w/Caramel
Rum Expresso Fudge Cake
Tiramisu "Ronnie Style"
Cayman Caylime Pie
Apricot Flan
Chocolate Chip Cookie Pie

 




 


Trio Canapes
Canapes TrioPalau Aggressor II, Chef Ronnie

Bruchetta with tomatoes and basil
Ingredients:
8 slices of crunchy French bread
2 Garlic Cloves minced
5-6 table spoons of Olive Oil
4 Medium Tomatoes, diced
½ Cup of Slivered Basil Leaves
Salt and Black Pepper to taste.

Brush the sliced bread with olive oil. Bake until golden brown on each side. Combine all ingredients. Then divide all tomato mixture among the brushetta

Olive Tapanade
Ingredients:
8 slices of crusty bread
1 tin black olives
3 cloves of garlic
½ cup olive oil
Salt and Pepper to taste

Process all ingredients in the food processor. Season to taste. Then pour onto the crusty bread.

Smoked Chicken
Ingredients
1 chicken breast (boil and dice)
2-4 table spoon Mayonnaise
½ cup celery diced
¼ cup onion diced
1 table spoon chopped parsley
2 table spoon smoked liquid
Salt and Pepper to taste

Mix all ingredients. Put onto sliced bread.


Onion Barji Appetizer with Mint Yogurt Dipping Sauce
Onion BarjiRock Islands Aggressor Chef Mani

Onion Barji Makes 24 Small Barjis or 12 for a starter before your favorite Indian curry.

2 med sized Onions Finely slice
1 15 oz tin chick peas or garbanzo beans
1 cup chick pea flour
1 tsp ground cumin
½ tsp salt/pepper
Vegetable oil to deep fry

Method:
Heat deep fryer or pan with oil to 180 °c or 350 °f
Drain chick peas and then blend in food processor.
Season with cumin salt and pepper
Slowly add chick pea flour till the mixture is a smooth paste
Put mixture into a bowl, add the finely slice onion and combine
When the mixture is combined make small balls with your hand and then with a slotted spoon carefully put in the preheated oil for 5-7 min or until golden brown and crisp.
Take out on a kitchen towel to drain excess oil
Let  to stand for 1 min and serve with mint yogurt dip

Mint Yogurt Dip
1 bunch of mint
1 bunch cilantro
2 crushed garlic cloves
Juice of 1 lime
1 cup fresh natural yogurt or Greek plain yogurt

Method:
Pick the mint and cilantro and chop.
Place into bowl, squeeze lime juice and add the chopped garlic
Stir in yogurt and season to your taste.
Serve with your fresh hot onion barjis and enjoy
This dip will also work well for other things try with potato chips or with fresh cut vegetables


Tuna Ceviche with Coconut and Mango
Cayman Aggressor IV

Ingredients:
1lb Ahi tuna cut into ¼ inch cubes
1 each  Scotch Bonnet  pepper finely diced
2 tbspn Fresh ginger finely diced
1 can un-sweetened coconut milk
3 tbspn finely  diced cilantro
3 tbspn soy sauce
1 tbspn sugar
½ cup red onion
1 cup red and yellow pepper chopped
½ cup Fresh ripe mango chopped
¼ cup lime juice
¼ cup lemon juice
2 tbspn minced scallions
Salt & pepper to taste.
 
Method:
1. Reduce by 50% coconut milk, scotch bonnet, ginger and two half cilantro .
2. Strain mixture and let cool.
3. Mix together Tuna, red onion, peppers, mango, lime & lemon juice, scallions, remaining cilantro and the cooled coconut reduction.
4. Let marinate for at least 2 hours before serving.
5. Serve on a bed of  Spring lettuces, garnish with cilantro , mango and coconut shavings and fresh lemon wedge.
Serves 4

Spicy Corn Dip

2 cans drained white shoe peg corn

1 can rotel origional drained

1 blk cream cheese softened

Diced jalepenos to taste

1 teaspoon Chili powder to taste

1 teaspoon Cumin to taste

1/2 - 1 teaspoon Red Pepper

salt and pepper to taste

Mix all together and and serve with tortilla chips

Platanitos with Refried Black Bean Dip
Chef Leo - Okeanos Aggressor

Slice green Plantain into two inch thick slices

Fry 2 minutes in oil then remove, Press thin with a tortilla press,

Return to fry two more minutes or until crisp.

Spiced Refried Black Beans Dip

Ingredients: Beans, onions, sweet chili peppers, cilantro, cooking oil, salt, Oregano, and if desired Jalapeno juice.

Put cooked beans into blender, liquefy, add some of each of the ingredients plus water as needed, remainder of ingredients are to be cooked down in a frying pan with a bit of oil. Add the browned mixture to the beans in the blender to season as desired.

Tuna Tartare
Chef Cameron- Palau Aggressor II

For the Tartare
2 lbs. of Fresh Yellow Fin Tuna, diced small
1/8 cup Minced Onion
1 tsp of Finely Chopped Garlic
1 tbl. Of Finely Sliced Garlic Chives
1 cup of Aioli (see recipe below)
¼ cup of Fried Capers
Reduced or Aged Balsamic Vinegar

Directions
Place tuna, onion, garlic, chives, and ¾ of the aioli in a bowl. Slowly fold ingredients until mixed thoroughly. Season with salt and pepper. Place a ring mold in center of plate and place about ½ cup of mixture into mold. Pack the mixture into mold until even. Using a spoon or as I like to use, a piece of carrot that has been cut flat on the fat end, gently pack the mixture and while holding mixture in place slowly remove the ring mold. When the mold is removed add a small amount of the aioli to the top of the tuna and place 3-4 fried caper pieces on top. Drizzle with the balsamic vinegar. I also like to add fried sweet potato chips to the dish but that is optional, but it does add a nice texture to the dish. Enjoy!!!

Recipe for Ailoi
2 Egg Yolks
1 tsp Finely Chopped Garlic
1 tsp of Dijon Mustard
Juice of One Lemon
1 cup of Pure Olive Oil or Light Olive Oil

Directions
Place the egg yolks, garlic, and mustard in a food processor. Turn on the processor and slowly add the oil until incorporated. If you find the mix to be too thick, add a little warm water to it as the processor is running to loosen it up a bit. When it is done it should be the consistency of slightly loose mayonnaise. Scoop mixture out into a bowl and add salt, pepper and the lemon juice.   I also like to add white truffle oil to the mix if available. Enjoy!!!

Galapagos Fish Ceviche
Galapagos Aggressor

Ceviche is the most popular seafood dish on board the Galapagos Aggressor I & II.  It is made from fresh raw fish which is marinated in citrus juices. Here is your chance to try this delicious recipe at home!

Serves 4 persons

Ingredients:

4 cups of fresh fish cut into small dices. (We suggest to use: Mahi Mahi, White Sea Bass or Swordfish)
1 ½ cups of fresh lemon juice
1 tablespoons of water
1 tablespoon salt
1 white onion, finely chopped
2 tablespoons green bell peppers cut into batonnet
3 bunches of fresh coriander leaves
2 tablespoons of olive oil
1 tablespoon of finely chopped fresh coriander leaves
Salt & Pepper to season

Preparation:

Clean and cut the fish into small dices. Put into a bowl.
Mix lemon juice and water, dissolve salt into mixture
Pour mixture on top of the fish (fish should be covered in mixture), add onions, bell peppers and coriander bunches. Salt & Pepper and olive oil to season
Leave the fish to marinate in the citrus-based mixture for approximately 30 minutes, the citric acid will cause the proteins in the seafood to become denatured and the fish will turn white.
Before serving, remove bell peppers and coriander bunches and sprinkle the finely chopped coriander leaves into the mixture to decorate.
Serve with popcorn and plantain chips.