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Aggressor Adventure Travel
Gourmet Galley
Gourmet Galley - Desserts
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

 




 


Molasses Spiced Cookies
Chocolate Chip MuffinsChef Shea - Palau Aggressor II

Ingredients: (Makes 12 muffins)
4 ½ Cups Flour
2 tsp Baking Soda
3 tsp Cinnamon
3 tsp Ginger
1 tsp Cloves
½ tsp All Spice
½ tsp Pepper
½ tsp Salt
3 sticks of butter
2/3 Cup Brown Sugar
2/3 Cup Sugar
4 Eggs
2 tsp Vanilla

Method
Mix wet ingredients, mix Dry Ingredients and combine. Drop ice cream scoop amounts onto a lined baking sheet and bake at 375º for 10-15 mins

Chocolate Chip Muffins
Chocolate Chip MuffinsChef Shea - Palau Aggressor II

Ingredients: (Makes 12 muffins)
2 Packs Chocolate Chips
3 1/2 Cups Flour
2 tsp. Soda
2 tsp. Baking Powder
1/2 tsp Salt
1 Cup Sugar
4 Eggs
1 tsp Vanilla
2 Cups Sour Cream
1 Cup Butter(softened)

Procedure:
Preheat Oven to 350 Degrees.

Cream Butter and Sugar until Smooth. Then add Eggs and Vanilla.
Combine and Sift Dry ingredients. Then Combine Dry and Wet ingredients until throughly mixed.
Add Chips to batter. Bake for 10-15 minutes or until muffins are firm and slightly browned.

Fried Ice Cream
Fried Ice CreamChef Kingsley - Cayman Aggressor IV

Ingredients: (Serves 2)
1 Quart Vanilla Ice Cream               
5 Cups Cornflakes crushed
1 Tablespoon Ground Cinnamon
2 Eggs
2 Tablespoons White Sugar
1 Tablespoon Heavy Whipping Cream
3 Cups Vegetable Oil – for frying.

Procedure:
Line a baking tray with baking paper.
Scoop balls of ice cream, roughly half a cup each ball.  Place on baking tray.  Freeze for 2hrs – or until rock hard!
In a bowl combine crushed cornflakes and cinnamon.
Roll the frozen ice cream balls, coating them evenly with the cornflake mixture.  Return to the freezer for 30 mins.
Whisk together the eggs, sugar and cream.
Remove ice cream balls from the freezer, dip each ball in the egg mixture, then immediately roll again in the cornflake mixture.  Place back in the freezer for another 2hrs.
In a large pan, pour roughly 3inches of oil, heat till 400F.   Once oil is hot, gently place the ball into the oil, fry for about 30sec, until golden brown.
Place on paper towels to drain and serve immediately.   
Garnish with whipped cream/chocolate/sliced fruits.   Enjoy.

Banoffee Pie
Banoffee PieChef Alisa Kelly - Turks & Caicos Aggressor

Ingredients
• Graham cracker crumbs – ¾ pack
• Butter – 2 sticks
• Sweetened Condensed Milk – 3 cans
• Heavy cream – 1 quart
• Bananas – 6

9-inch pan with side opening spring

Method
1. Melt butter and add to crumbs. Mix together and press into the bottom of the tin. Refrigerate until set.
2. Boil the 3 cans of sweetened condensed milk  for 3 ½ hours – unopened in the can and keep topping up the water as needed.
3. Remove cans and add the filling to the top of the crumb base.
4. Refrigerate until set.
5. Whip heavy cream into stiff peaks and add to the top of the toffee.
6. Slice bananas and add to the top of the cream.
7. Refrigerate for about four hours to set.
8. Slice to serve and decorate with chocolate sauce.


Pannacotta
PannacottaThailand Aggressor

Ingredients:
300 ml milk
300 ml whipping cream
100 g sugar
3 pieces of gelatin
 
Directions: Place gelatin in cold water until it is soft, remove it from the water and squeeze all remaining liquids from it.
Boil the milk, whipping cream and sugar at medium fire until it gets warm. Add gelatin and stir it slowly, put it to small serving dishes and place it in the freezer for  2 hours.


Chocolate Brownies
Brownies-ThailandThailand Aggressor

Ingredients:
8 eggs
740 g sugar
1 tsp vanilla essence
Directions: Mix and stir ingredients.
Ingredients:
120 g bread flour
160 g 100% cocoa powder
1 tsp baking powder

Directions:
Mix and stir ingredients then add it to the previous mix.

Ingredients:
500 melted butter
Directions: Add it to the mix

Ingredients:
400 g chocolate coins
Directions: Add it to the mix

Add it to a tray which holds 3 pounds of liquids and bake at 150 degrees C for 50 minutes. (16 servings)


Coconut Macaroons
Coconut MacaroonsChef Cameron - Palau Aggressor II

Ingredients:
5 ½ cups of coconut (sweetened)
2/3 cups of all purpose flour, or substitute corn starch or any gluten free flour (your choice)
1 can of sweetened condensed milk
2 tbl of pure vanilla extract

Preparation:
Preheat your oven to 350 degrees
Place coconut in a large mixing bowl.  Add flour and mix well, next add the condensed milk and vanilla and mix completely.  Line a baking sheet with parchment paper.  Take the coconut mixture in ¼ cup batches and roll into balls and place on pan.  A good idea is to wet your hands a little when rolling the cookies to keep them from sticking to your hands and they stay together better.  When you have rolled all of the cookies you can bake them just like that or you can flatten them out with a spatula dipped in water.  You can decide on the shape. Place cookies in center of the top rack.  Ovens vary in temp but you probably will bake them for about 12-15 minutes or until they are golden brown on top and nice and brown on the bottom.  Take from oven and let cool before placing them on serving tray.  These cookies are amazing just like the Chef that gave you this recipe.

Grandma Sylvia's Banana Bread
Chef Cameron – Palau Aggressor IIBanana Bread

Ingredients:
1 stick of butter (1/4cup)
2/3 cups of sugar
2 tsp. of vanilla extract
3 large or 6-7 small bananas (mashed up)
2 large eggs
1 ½ cups of all purpose flour
1 ½ baking powder
½ tsp of salt

Procedure:
Take the butter and sugar and place in a mixer and beat until creamy. Next add the eggs and the vanilla and blend until mixed.Next add the bananas, flour, baking powder, and salt.  Mix well until incorporated.  Take a 8 ½ x 4 ½ in bread pan and spray with a little pan spray and place a piece of parchment paper on the bottom of the pan.  Pour mix in pan and bake at 350 degrees for about an hour or until a toothpick comes out clean.  Let cool, slice, and enjoy.

Marc's Famous Chocolate Ganache Tort
Marc Povey - Turks & Caicos Aggressor II

Approximately 4 1/2 cups of unsalted Pecans
8 oz. cream cheese or mascarpone cheese
1/4 cup confectionary sugar
8 oz. semi-sweet chocolate
3-4 oz. heavy cream
1 stick + 4 Tbls. whole unsalted butter
1/4 cup granulated sugar

Crust: Grind pecans in a food processor until med-fine, in a medium bowl add the sugar and mix until the nuts are coated. Next, melt the stick of butter and add until the nut and sugar mixture can be molded with your hands. Spray your tort pan or spring form pan with vegetable spray and form a crust with the nuts, building the sides using the sand castle wall technique. Bake at 350 degrees until golden brown. (about 15-20 minutes) Freeze.

While the crust is freezing, melt chocolate, the remaining butter, and heavy cream in a double boiler, stirring occasionally. Set aside.

Filling: Mix the cream cheese or mascarpone with the confectionary sugar and 2 tsp. of vanilla extract in a Kitchen Aid or electric hand mixer until smooth and fluffy.  

Remove crust from freezer and spread evenly the cheese filling inside the crust, about a 1/4 inch thick....or so. Finally, ladle the ganache over the filling until completely covering the white filling, let set in the refrigerator. Remove about 10-20 minute prior to serving.

Bob’s Caribbean Bread Pudding
Chef Bob Tremayne – Turks & Caicos Aggressor II

1 quart heavy cream
8 egg yolks
3/4 cup sugar
1 can Coco Lopez Coconut Cream
1/2 crushed pineapple 20 oz-- drained
1 teaspoon allspice
1 teaspoon cinnamon
1 cup raisins
About 1 1/2 loaves Italian bread cubed into 1 1/2 inch pieces

Directions:
Heat heavy cream in sauce pan --  do not boil
Whip egg yolks and sugar together in a bowl large enough to hold all ingredients
Slowly pour heavy cream into sugar and egg mixture while using a whip quickly incorporate--- not to cook the eggs--if you have scrambled  eggs --nice job, start over

Add the rest of the ingredients except for the raisins, let the liquid be absorbed by the bread cubes if the mixture is still very sloppy add  a bit more bread,  Add the raisins and then pour into the greased 13 x 9 glass deep sided dish.

Put in heated oven at 325 degrees and cook for about one hour.  The Bread Pudding will rise up just a bit when done. Serve hot with ice cream

Enjoy the experience, Love the result!
Cocos Peach Flan with Caramel
Chef Leo - Okeanos Aggressor

INGREDIENTS:
1 1/2 cup sugar
6 eggs
2 cans condensed milk
2 cans evaporated milk
2 ounces of vanilla
4 peaches (1.1/2 cup chopped or 2 cups sliced)

PREPARATION:
Place half cup of sugar in skillet and stir until it has become candy-like.

Chop peaches into small pieces, place together in a bowl with the remaining ingredients and mix.  Place bowl in a water bath and bake for 1 hour @ 400 degrees.

Rum Espresso Fudge Cake

Chef Shea - Bahamas Aggressor

Ingredients:
1 cup Cocoa Powder
2 Cups Granulated Sugar
1 ¾ cup  Water
2 Large Eggs Beaten
1 Teaspoon Vanilla Extract
2 Cups All-Purpose Flour
2 Teaspoons Instant Espresso Powder
1 Teaspoon Baking Soda
¼ Cup Rum
Pinch of Salt
2 Sticks Butter(unsalted)

Directions:
Preheat Oven to 275 Degree

1. Make the Cake: Coat the inside of a bundt pan with vegetable spray, then with cocoa powder; set aside until needed.

2. Combine the water, espresso and bourbon in a medium sauce pan. Bring to a boil and simmer three minutes. Add the cocoa powder and butter; cook until the butter has melted, then whisk until smooth.

3. Remove from the heat and add the sugar; stir to dissolve. Set aside to cool for 3 to 5 minutes.

4. Add the eggs and vanilla and stir to combine.

5. Sift together the flour, baking soda and salt. Stir in the flour mixture, 1⁄2 cup at a time until
all is incorporated.

6. Pour the batter into the prepared bundt pan. Bake until a toothpick or cake tester inserted in the center comes out clean, about 80 to 90 minutes. Remove from the oven and cool on a wire rack for 20 minutes. Unmold the cake from the bundt pan and cool completely.

Tiramisu 'Ronnie Style'

Ingredients:
9 eggs
3 cups of white sugar
2 16oz tubs mascarpone cheese
2-3 tbsp cocoa powder
2-3 packs amaretto biscuits/ladyfingers
2-3 cups of coffee

Procedures:
1. Separate egg whites from egg yolk.  Beat the egg white, then gradually add 1 1/2  cups of sugar and beat till stiff peaks form.

2. In another large bowl, beat the egg yolks together with 1 1/2  cups of sugar, then add the mascarpone cheese.

3. Combine by folding in the beaten egg whites with the egg yolk mixture with a rubber spatula.  Don't Beat.

4. Spread a third of the mixture on a 9" x 13" Pyrex dish 5.  Dip the amaretto biscuits in the coffee completely submerging (but not too long as they will fall apart fast), then layer it on top of the mixture covering the entire layer.

6. Repeat steps 4 and 5 for the second layer 7.  Top the second layer of biscuits with the last third of the mixture and top with cocoa powder using a sifter.

8. Place in freezer till ready to serve.

Cayman Aggressor IV  Caylime pie

Pie Ingredients:
4 large egg yolks
2 x 14oz cans of sweetened condensed milk
¾ cup fresh Cay or Key limes
2 Tablespoons of gold rum
2 cups of sweetened whipped cream
1 fresh lime

Crust Ingredients:
3 cups of Graham crackers
1 stick unsalted  butter
½ cup brown sugar


Directions:

1.    Soften  butter & mix in graham crackers and sugar form ¼ inch thick into pie mold (Do not bake)
2.    In a mixing bowl beat egg yolks, lime juice & gold rum for 2 min or until well blended, add sweetened milk.
3.    Pour pie mix into unbaked crust cook for 15-18min @ 365F until center is set.
4.    Chill in refrigerator for two  or more hours

To serve, Cut chilled pie into 8 slices, Top with whipped cream, lime slice, sprinkle with grated fresh lime over cream!

Apricot Flan
Apricot Flan
Ingredients:
800 grams ripe apricot, quartered
lemon juice
butter for greasing
6 eggs
2 condensed milk can
2 oz vanilla
Icing sugar

Directions:
Preheat oven to 180. Grease the baking dish, then place the apricots on it.
Combine on a bowl the other ingredients until a thick batter like consistency, then pour the apricots and bake for 45 min.
Remove from oven and leave to cool.
Serve either warm or cold with ice cream and some chocolate just for decoration

Chocolate Chip Cookie Pie
Chocolate Chip PieChef Cameron - Palau Aggressor II

Ingredients:
½ cup of melted butter
1 cup of white sugar
1 1/2 cups of dark brown sugar
3 eggs
2tsp of vanilla extract
3 cups of flour
1 ½ tsp of baking soda
1 ½ tsp of salt
2 ½ cups of chocolate chips

Procedure:
Place melted butter and both sugars in a mixer and mix on medium speed until smooth.  With the mixer running add the eggs one at a time very slowly until blended.  Add flour, salt, and baking soda and mix, then add chocolate chips.  Place batter right from the mixer into a 10x2 cake pan and bake at 350 degrees for 30-35 minutes until done. Let cool for at least an hour or maybe two.  Unmold then slice into wedges.  Plate with chocolate sauce, whipped cream, and a sprig of mint.  Enjoy!!!