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Readers' Recipe Requests: Entrees
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Cocktails Entrees Desserts In-Port Eats & Drinks


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When we took your request for smoked salmon quesadillas to Crystal Cruises, we learned that this is also a favorite dish of the line's corporate executive chef, Gunter Lorenz.
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Ingredients
8 10-inch flour tortillas
8 oz smoked salmon
1 cup cream cheese, whipped
2 cups Monterey Jack cheese, shredded
2 tbsp chives, finely sliced
1 tbs olive oil
2 cups mesclun lettuce
2 tbs sour cream

Jicama-Grapefruit Salsa
2 ruby red grapefruit segments (reserve juice)
1 medium root jicama, peeled and diced
1 tbs Dijon mustard
3 tbs lime juice
1 small red onion, minced
1 Serrano chile, minced
2 tbs fresh cilantro, roughly chopped
2 tbs fresh mint, finely sliced
1 tbs olive oil
1 pinch cumin, ground
Smoked Salmon Quesadillas With Mexican Guacamole and Jicama-Grapefruit Salsa
Jicama is a root vegetable that resembles a turnip; it is often found in Mexican and Central American dishes. If you can't find jicama, subtitute water chestnuts, radish or a crisp white turnip.

Crystal calls for mashing up a homemade quacamole of two ripe Hass avocados (peeled, pitted and diced), two tomatoes (skinned, seeded and chopped), some finely minced onion and jalapeno, olive oil, lime juice, and salt and pepper to taste. If you wanted to just make the salsa, you could use your favorite store-bought variety of guacamole.

1. Make the salsa first; combine all ingredients, including grapefruit juice.

2. Let sit for at least 20 minutes, then taste and adjust the seasoning if necessary.

3. To prepare the quesadillas, spread one tortilla with cream cheese; sprinkle with chives and add a layer of smoked salmon.

4. Add shredded Monterey Jack and season with some cracked pepper. Top off with second tortilla round.

5. Repeat three more times to create four quesadillas.

6. Heat a nonstick skillet, large enough to fit a quesadilla, and lightly grease with some olive oil.

7. Place tortilla in pan, and fry slowly until cheese is melted and tortilla is crisp and lightly golden.

8. Repeat for remaining quesadillas.

9. Serve quesadillas with salsa and guacamole on the side.


"We ordered the macadamia nut hummus through room service on a Hawaiian NCL cruise. We thought it was very savvy for NCL to help promote a feel for the islands by using one of Hawaii's specialties in an onboard recipe -- and we were curious to see whether it would be any good. It was wonderful! We know there was a lot of garlic, but we are eager to find out what else was in this delicious spread. Hope you'll be able to find out and share." --Phyllis
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Ingredients
2 1/2 cups chickpeas
1/2 cup macadamia nuts
4 tsp cumin
4 garlic cloves
1/2 cup lemon juice
6 tsp tahini
8 tbsp olive oil

Pineapple Relish
1 lb pineapple, cut into 1/4-inch cubes
10 oz olive oil
2 garlic cloves, chopped
1 cup parsley, chopped
4 oz onion, finely diced
4 oz green bell pepper, finely diced
4 oz red bell pepper, finely diced
2 oz cucumber, finely diced
1 tbsp chili, finely diced
4 oz lime juice
Macadamia Nut Hummus With Roasted Pineapple Relish
NCL delivers this garlicky hummus and sweet-and-spicy relish to passengers' cabins with chips (Terra Chips offers a variety made from taro, a traditional Hawaiian root vegetable). We think both are also delicious dips for toasted pita triangles or crudites.

1. Place all hummus ingredients in a food processor and blend to a smooth paste; season to taste with salt and pepper. Set aside.

2. Prepare relish: Pour 4 ounces of the olive oil, garlic and 1/2 cup of the parsley onto pineapple cubes. Mix and spread evenly onto baking trays.

3. Roast at 400 degrees for 20 minutes. Cool, reserving juices.

4. Mix remaining 6 ounces of olive oil, 1/2 cup of parsley and all other ingredients in large bowl. Add chilled pineapple and juice; season to taste with salt and pepper.

5. Serve pineapple relish with macadamia nut hummus.


"On a recent trans-Atlantic on Norwegian Jewel, we were absolutely taken in by the chilled fruit soups that were available in the Garden Cafe. We had a different soup each day! The two we seem to remember are a banana soup and a pineapple soup. We just steered toward the chilled soup and helped ourselves, helped ourselves.... Once we have the recipe for one of them, I'm sure DW will be able to go from there for other flavors, depending on what fruit is available at the moment." -- Ask4Jay
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Ingredients
1/4 cup ripe bananas
1 3/4 cup banana ice cream
1/2 cup plus 2 tbsp buttermilk
1 3/4 tbsp honey
1 1/2 cups yogurt
1/3 cup fresh diced mango
Ice Chilled Banana Soup with Yogurt and Mango
Chilled soups are a favorite among Cruise Critic readers! This NCL recipe, for an icy banana soup that's really a smoothie in a bowl, yields 10 servings. A countertop or hand-held blender should do the trick.

1. Blend the ripe bananas in buttermilk and honey.

2. Add the ice cream and yogurt and blend smooth.

3. Add more honey for taste if needed.

4. Ladle into soup cups and top with diced mango; serve immediately.


"Carnival Destiny had a side dish that seemed like creamed peas, or green peas in a creamy sauce that was absolutely delicious. My family thought it was so good that we ordered additional entrees just for the peas. We would love to have the recipe!" -- Leslie Foster
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Ingredients
1 lb frozen green peas
6 oz heavy cream
3 cups half and half
1.5 oz parmesan cheese
1.5 oz swiss cheese, grated
1/2 cup chopped yellow onion
1 clove garlic, minced
Pea Stew
Leslie, Carnival's executive chef tells us it's pea stew you're after. This is another recipe we scaled down; the original required 16 pounds of peas, 3 pounds of cheese and 3 gallons of half and half!

1. Saute chopped onions and garlic in oil or butter.

2. Add cream and half and half.

3. Reduce to 1/4; add green peas, parmesan cheese and swiss cheese.

4. Continue cooking until mixture thickens. Salt and pepper to taste.


"Anyone have the pear vinaigrette recipe from the Pinnacle Grill? It was delicious and I forgot to pick up my copy from the chef on the Noordam. Would love to have the recipe." -- MAH
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Ingredients
4 pear slices canned in unsweetened juice, drained
1 tbsp fresh thyme, minced
1 tsp fresh ginger, minced
1/4 cup dijon mustard
1/5 tsp crushed red chile flakes
2/3 cup cider vinegar
1/2 cup sherry vinegar
1/4 cup brown sugar
1/4 cup minced shallots
1 tbsp kosher salt
1/2 tsp ground black pepper
2 cups light olive oil
Pear Vinaigrette
A meal at Holland America's Pinnacle Grill means fine decor, a romantic ambience and upscale dishes. This fruity salad dressing is a favorite. A note from the chefs: "Keep a little pear juice to blend your pears, this will give you a better consistency."

1. Blend first three ingredients in large blender or with burr mixer until pears are thoroughly pureed.

2. Add next eight ingredients through black pepper and blend until smooth.

3. With blender running, gradually add oil, emulsifying dressing.





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