Let’s Talk Food: ‘The Love Boat’ turns 50

The television series “The Love Boat” was developed by producer Aaron Spelling in 1977 and filmed aboard the Pacific Princess. However, the first “Love Boat” originally sailed in 1965.

Company founder Stanley B. McDonald chartered the Princess Patricia and formed Princess Cruises, with the first cruise to Mexico on Dec. 3, 1965.

So, it was appropriate to celebrate the 50th anniversary on a Love Boat sailing to Mexico. Fortunately, their cookbook, “Courses, A Culinary Journey,” was available and I had to get one to add to my collection of hundreds of cookbooks.

“From the seven courses of the captain’s gala dinner to the courses traveled while visiting more than 250 ports of all around the world, ‘Courses, A Culinary Journey’ symbolizes Princess Cruises’ dedication and commitment to excellence in the culinary arts. This book is the fruition of an ensemble of experts representing 28 nationalities, who have exemplified the best of the best in food and beverage for more than 50 years.”

Tequila got its name from the city of Tequila, Mexico. It is made from the fermented distilled sap of the blue agave. The best tequilas are aged in oak for up to 3 years and is a popular addition to cooking as its dominant flavor is great with seafood and poultry.

Tequila Prawns Flamed with Mexican Tequila and Serrano Chiles over Dirty Rice

Serves: 6

36 jumbo tiger prawns

3 tablespoons olive oil

2 tablespoons serrano chiles, chopped

2 teaspoons garlic, chopped

1/2 cup white wine

1/4 cup tequila

1 cup tomato concasse

3/4 cup lime segments

1/4 cup cream

1 tablespoon butter

3 tablespoons cilantro, chopped

Salt and pepper, to taste

Rice:

1 tablespoon butter

1/4 cup onion, chopped

1 cup split grain rice

3 cups water, chicken or fish stock

1/2 cup tomato concasse

1/4 teaspoon turmeric

1/2 teaspoon cumin

1/2 bay leaf

1/4 cup cilantro leaves, rough cut

Salt and pepper to taste

12 green patty pan squashes

1 teaspoon butter

Salt and pepper

Fresh cilantro

Peel and de-vein the prawns. Heat the olive oil in a large saute pan and saute the prawns for two minutes, turning them over once. Add the chiles and garlic and saute two minutes more. Add the white wine and reduce until dry. Add the tequila and reduce, being careful as it might flame. Add the concasse and line segments and toss together. Add the cream and cook three minutes, allowing the tomatoes, lime and cream to form a light sauce. Stir in the butter and the cilantro and adjust the seasoning.

Meanwhile, melt the butter in a saucepan. Saute the onions until soft. Add the rice and saute for three to four minutes. Add the stock or water. Place the remainder of the ingredients into the pan, letting them settle on top of the rice, do not stir. Reduce the heat, cover the pan and cook for approximately 15 minutes. The rice should be soft and moist when cooked. Remove the bay leaf and adjust the seasoning before serving.

Saute the patty pans whole or cut into quarters in the butter until just tender, approximately four minutes, and season.

Arrange the prawns neatly on a bed of rice and top with the sauce of lime segments and tomato concasse. Serve with the sauteed patty pans and fresh cilantro leaves.

Small bites

Tomato concasse is peeled, seeded and finely chopped tomatoes. Here is a simple recipe:

Tomato Concasse

1/3 cup onion, chopped

2 cups tomatoes, peeled and chopped

1 clove garlic, minced

Salt to taste

White pepper to taste

Sugar to taste

1 teaspoon Italian seasoning

1/4 cup tomato juice

In a medium pot, combine all the ingredients. Simmer over medium heat for 10 minutes. The mixture should not be too dry; add tomato juice, a little at a time, if necessary.

• • •

Patty pan squash is a variety of summer squash. It is small, round and looks like it got flattened, shaped like a flying saucer. The edges are scalloped, so it also is called scallop squash, but it also is known as custard marrow, custard squash white squash or button squash.

Foodie bites

• This Saturday is Halloween. If you are having a Halloween party, it is time to let your imagination create some weird and eerie foods. Have fun and stay safe.

• I inadvertently did not mention in my column about WikiFresh that the owners are partners, attorney Peter Kubota, Jan DeLuz of the DeLuz family of Big Island Toyota and Jan’s son, Ian Whiteside. Congratulations to Ian, who recently got married in Florida and since returned with his bride.

• The 27th annual ACF Kona Kohala Chefs Association Benefit is slated for 5:30 p.m. Dec. 5 at the Courtyard King Kamehameha Beach Hotel. Order tickets online at www.konakohalachefs.org or charge the tickets by calling 329-2522. The Courtyard King Kamehameha Beach Hotel is offering a special event room rate of $135 per night. Call the hotel at 329-2911 and reference code CHKK for the special rate.

• The Hawaii Community College Culinary Program’s Cafeteria and Café is open Tuesday through Friday. There are great lunches for less than $7. Most importantly, it’s a great way to support the students.

Email me at audreywilson 808@gmail.com if you have questions.