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Aggressor Adventure Travel
Gourmet Galley
Gourmet Galley - Soups Salads & Sides
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

 




 


Grilled Salmon Salad
Salmon Salad

Chef Kingsley - Cayman Aggressor IV

Ingredients:
 Fresh Salmon Steak        Salad Greens of your choice
2 Whole Garlic Bulbs        Cherry Tomatoes
1 Tablespoon Olive Oil        Juice of 1 Lemon     
Pinch of Salt and Pepper

Dressing:

Juice of 1 Lemon                
Grated Lemon Zest
1 Tablespoon Honey
½ Tablespoon Chopped Thyme
2 Tablespoons Olive Oil
Salt & Pepper to taste.

Method:
Slice Garlic Bulbs in half, drizzle with olive oil and salt and pepper, for roasting at 350F.   
Grill Salmon Steak, remove and cut into smaller pieces.
Squeeze roasted garlic on top of the Salmon.
Whisk dressing ingredients in a bowl.
Place greens and tomatoes on plate, arrange Salmon pieces on top,  drizzle over dressing.

Easy – Serves 2.

Cream of Cauliflower Soup
Indo Aggressor

Ingredients: (Serves 4)
-­‐ 2 Tbsp (20 g) butter or olive oil
-­‐ 2 onions (200 g), sliced
-­‐ 1 rib (70 g) celery, sliced
-­‐ 1 small carrot (70 g), sliced
-­‐ 1 sprig fresh thyme (optional)
-­‐ 1 litre (approx. 4 cups) chicken stock
-­‐ 1 potato (150 g), peeled & sliced
-­‐ 14 oz (400 g) cauliflower, cut into florets
-­‐ 150 ml (approx. 1/3 cup) milk
-­‐ 1 ½ tsp salt

Direction:
1.) Heat butter or oil in a large saucepan and add onion, celery, carrot and thyme. Cook over medium heat until vegetables are softened.

2.) Add stock, bring to the boil and simmer on low heat until vegetables are tender. Add potatoes and cauliflower and continue simmering until tender. Take pan off the heat and cool till lukewarm. Fish out woody thyme stalk.

3.) Puree soup using a stick blender.
Garnish :
-­‐ Finely chopped parsley Or sliced spring onion
-­‐ Freshly-­‐ground black pepper
-­‐ Olive oil – to drizzle
-­‐ Crisp, fried julienne of leek Or crisp fried onion rings
Add milk and salt and re-­‐heat to boiling point. Serve hot, garnished with chopped parsley or spring onion and a dash of black pepper. Add a little swirl of olive oil to each bowl and top
with a little crisp leek or onion.

Hot Salad Nicoise
Hot Salad Nicoise

Chef Andy - Rock Islands Aggressor

This is a great Warm salad for dinner parties where once you have everything ready it only takes a few moments to make a great dish. I have used Yellow Fin Tuna in my Recipe because that is what they catch here in Palau, But you can substitute tuna for your choice of fish or meat, or even Tofu

Ingredients:
2lb new potatoes (I have used marble potatoes which were a mix color potato)
1lb French Beans or green Beans
6 boiled Eggs peeled & Quartered
½ Cup Black olives Kalamata are best
½ Cup Dices Shallots
1lb Cherry tomatoes halved
6 prices 8 oz Fresh Yellow fin Tuna, Salmon, Chicken or your Favorite Steak

For the dressing:
4 tbs Red Wine Vinegar
3tsp Dijon Mustard to make Dressing in A bowl add red wine vinegar & mustard
1Cup olive oil Whisk adding the olive oil slowly to make the dressing season with salt & Pepper

Method:
Boil New Potatoes in Salted water till tender, when cooled slice if big or half if smaller potatoes
Blanch Green beans in boiling Salted water for 4 min or until the beans are just cooked and refresh in iced water, Chilling the beans fast keeps the color and stops them from over cooking,And prep all other vegetables

To Cook and prepare the salad start by sautéeing the new potatoes in a hot pan with olive oil till a light golden brown then add in the Diced shallots, cook until soft. Add the Beans, Tomatoes, Olives till warm and then dress with the dressing

While you are making the salad you can grill the topping of your choice meat or fish, cook to your liking. Remember to rest the meat for 5 min so it is tender. Now you can build the salad

Using a nice plate or bowl plate spoon a mixture salad on the center and then top with your meat or fish and drizzle some dressing over the meat and enjoy.

Pejibaye Cream (Peach Palm Soup)
Chef Leo - Okeanos Aggressor

Ingredients:
18 Pejibayes, cooked, peeled and chopped
1 cup of cream
¼ cup pf butter
6 cups chicken broth
4 tsbp of flour
2 chopped onions
3 bay leaves
salt and pepper

Direction:
Melt the butter and saute the onions until caramelize
Mix the flour and add the chicken broth, then boil
Add chopped pejibayes, and simmer with the bay leaves and bundle of thyme for 10 min. Then remove them.
Blend the contents until smooth.
Simmer for 10 more minutes till it thickens , add salt and pepper to taste
garnish with fresh cilantro and serve hot.
Bon Appétit!

Shrimp Gumbo

2 pounds  Peeled and deveined shrimp (21-25)
1 1/2 gallons of chicken or shrimp stock
1 red pepper (large dice)
1 green pepper (large dice)
1 yellow pepper (large dice)
1 med. red onion (large dice)
2 stalks of celery (large dice)
4 cloves of garlic (minced)
4 pound Okra diced into 1/2 pieces and fried
1 tbsp cayenne pepper
4 tbsp Old Bay
3 tbsp dried thyme
4 tbsp Gumbo file
3/4 pounds brown roux
Tabasco T.T.
Salt and pepper T.T.

First melt 3/4 pound of butter and add enough flour making a heavy paste, brown over medium heat until a dark brown. Set aside.

Second, take your diced okra and dredge in flour, pan fry until cooked and golden brown, place on a paper towel, and set aside to the end.

In a large sauce pot, over medium heat, sweat the garlic, onions, peppers and celery until tender. Add the cayenne, dried thyme and Old Bay, continue to cook for another three to five minutes. Add the stock and bring to a boil. Once at a boil carefully add your roux, whisking the entire time, until the stock becomes thick. Continue to cook on low heat, the gumbo should be at a simmer. Add the shrimp, simmer until cooked. Finally, add the fried okra, gumbo file and adjust the seasoning with salt and pepper and Tabasco to taste. Serve with jasmine rice.

Garlic Soup with Variations
Chef Shea - Bahamas Aggressor
Garlic Soup

Ingredients:
3 large bulbs fresh garlic, broken up and skins left on
1 medium white onion, peeled and finely chopped
extra virgin olive oil
285 ml single cream
1 liter organic chicken or vegetable stock
1 large loaf ciabatta bread
2 tablespoons sherry or white wine vinegar
150 g whole blanched almonds, lightly toasted in the oven
sea salt
freshly ground black pepper
3 oranges, peeled and segmented
1 handful fresh coriander, leaves picked
1 handful fresh mint, leaves picked

Method:
Roast the garlic cloves in a preheated oven at 350ºF for around half an hour until soft to the touch. Meanwhile, take a large pot and slowly fry the white onion in 4 tablespoons of olive oil for about 10 minutes until really soft and translucent. Add the cream and the stock, bring back to the boil and simmer for 10 minutes, awaiting your garlic. Remove the garlic from the oven and allow to cool slightly before squeezing out all the sweet, golden paste. Whisk this into the soup. Discard the garlic skins.

Remove the crusts from your ciabatta, rip up the bread into small pieces and throw into the soup. Add the sherry vinegar, then allow the soup to simmer for 5 more minutes. Whiz it until smooth in your food processor with your toasted almonds. Season nicely to taste and serve in big bowls sprinkled with some orange segments, torn up coriander and mint, and drizzled with a good lug of extra virgin olive oil.

Try this: You can eat this cold in the summer – it's obviously going to be thick, which I think is a nice thing, but you can thin it with a little milk or stock if you want to.

And this: You may want to big up the sherry vinegar to give it that twang you get with a Spanish gazpacho soup.

Or this: There's a similar recipe from Spain where sliced white grapes are added to the soup – this contrasts really well with the garlic, so give it a go. A handful will do. Nice when eaten both hot and cold.

Tom Yum Khung
Chef Vinai - Thailand Aggressor
Thailand Aggressor’s Pastry Chef Vinai shares his recipe for the incredibly delicious Tom Yum Khung, a Thai spicy lemon grass soup with shrimp.

Ingredients:
200g Galingale (a type of Ginger)
4 pcs Lemon grass
8 Lime leafs
400g Shrimp
400g Mushrooms
6 Red onions
Chili (depends on how spicy you like it)
4 tbsp Fish sauce
6 pcs Lime juice
2 tsp sugar

Directions: Boil water and add Galingale, lemon grass, lime leafs, mushroom, red onion and chili. Cook for 10 minutes or until aroma gets rich. Add Lime juice, fish sauce and sugar then add shrimps and cook until shrimps are well cooked. Enjoy it!

Tortilla Soup
Tortilla SoupChef Vern Warnock - Kona Aggressor II

 Ingredients:
 1 lb cooked roast chicken thigh fillet (save chicken stock)
 4c chicken stock
 1 8 oz can elpato jalapeno salsa
 1 16 oz can tomato sauce
 1 16 oz can diced tomato
 1/2 c fine diced celery
 1/2 cup fine diced onion
 5 tbls cilantro
 8 oz tortilla chips

Roasted Brussels Sprouts
Chef Shea - Bahamas Aggressor
Here's another recipe that has been a favorite and if anyone can make brussels sprouts taste good, it is definitely Chef Shea!

Ingredients:
2-3 cups Brussels sprouts
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
2-3 Tbsp. honey
sea salt and freshly ground black pepper

Preheat the oven to 450F. Trim the stem ends of your Brussels sprouts and cut large ones in half. Toss in oil and add salt and pepper, then spread out on a rimmed baking sheet (lined with parchment or foil if you want to minimize cleanup). Roast for 20 minutes, or until tender and started to get charred. While they’re still warm, toss the Brussels sprouts in balsamic vinegar and honey and serve immediately.

Seaweed Pork Soup
Chef Phorn - Thailand Aggressor
Seaweed Soup

Ingredients:
2 lt water
2 pcs bouillon cubes
500g radish
1 carrot
200g minced pork
1 tbsp soy sauce
20g sea weed

Directions:
Boil water and add bouillon.
Add minced pork, radish, carrot, soy sauce and boil for 5 min.
Add sea weed before serving.
Enjoy!

Kabocha Pumpkin Soup
Pumpkin Soup

Chef Cameron Smay - Palau Aggressor II

3 Large Kabocha Pumpkins, halved and seeds cleaned out
5  14oz. cans of coconut milk
2 tblsp of madras curry powder
2 tsp of turmeric
Salt and Pepper to taste
Lime Juice
Fish Sauce (optional)

Place the pumpkins on a sheet pan lined with parchment paper cut side down.  Roast at 350 degrees for about 35-45 minutes until the top of the pumpkin is soft to the touch.  Take out and let cool to room temperature.   When cool, scoop out the pumpkin into a large sauce pan. Add curry, turmeric, coconut milk. Bring to a boil, then simmer for about 30 minutes.  Stir occasionally to prevent sticking to the bottom of the pan.  Take an immersion blender and blend until smooth.  Add salt and pepper then the lime juice and fish sauce if desired.  Add these ingredients slowly and taste again and again. Remember you can always add, but you can never take away.  This soup is super awesome, just like the chef that created it.

Snap Pea Stir Fry & Ginger Rice
Snap Pea Stir Fry

Chef Chris Mercier - Kona Aggressor

Snap Pea, Carrot Baby Yellow Bell Pepper Stir Fry
2 oz. Carrot
2 oz. Snap Peas
1 oz. Baby Yellow Bell Peppers
1 oz. Soy Sauce
1 tsp. Sesame Oil
1 tsp. Rice Vinegar
1 tsp. Brown Sugar

Instructions:
1.) Prepare Vegetables using a mandolin or cut by hand Asian cut.
2.) Mix remaining ingredients together keep separate from vegetables until later.
3.) Sauté vegetables in a hot pan or Wok cook until Al dente add sauce mixture about half way through. Remove and serve immediately.

Ginger Rice
1/2 cup Medium Grain Rice
1/2 cup Water
1/2 oz. Minced Ginger
1 Tbsp. Rice Vinegar                                                              (Entree pictured: Coconut Pineapple Opah)