Tuesday 17th November 2020
November 17, 2020
Starting with our sailing, my guest in the eight o’clock hour is Guillermo Gasperi who is Panama’s sailing ambassador, and the founder of the Sea Masters Academy..
“Sea Masters Academy was established in 2015, becoming the first sailing academy to open in the Republic of Panama. Founded to provide excellent standards of education and service to its club members, and for the development of high-level sailors and sail racing experts. We envision the Bay of Panama spotted with beautiful, colorful sails and spinnakers… Sailing is a way of life!” Guillermo tells us all about the program and also his amazing accomplishments in the world of sailing.
Classic Hot Toddy
- 1½ ounce brown liquor such as brandy, whiskey or rum
- 1 tablespoon honey
- 2 tsp fresh lemon juice
- 1 cup hot water
- Lemon wedge, cinnamon stick and star anise, for garnish (optional)
Combine the first 3 ingredients into the bottom of a warmed mug and pour over hot water, until dissolved. If desired, garnish with the lemon, cinnamon stick or star anise. Twists: Use black tea or hot apple cider instead of hot water for a warm and comforting after dinner option
Sara’s Simply Delicious Mashed Potatoes
3 lbs Yellow flesh potatoes (about 2 med potatoes per person) peeled and cut into 1” cubes
1 cup heavy cream or milk
2 tbsp butter
Fresh parsley for garnish, if desired
Peel and cube potatoes and boil about 20 minutes, until fork tender, drain. While boiling, sarm cream in a small saucepan until hot, but not boiling. Add hot cream to drained potatoes and mash with a fork or potato masher until creamy but some small chunks remain for a little texture. Add butter and mix. Season with salt and white pepper. Garnish with fresh parsley, if desired.
Tip: Add 4 cloves of roasted garlic, if desire.
Easy one pan Green Beans with toasted almonds and lemon
I recommend the skinny green beans, also known as French green beans or Haricots verts)
2 oz sliced almonds
1 pound green beans, trimmed
1 tablespoon butter
1/2 fresh lemon, juiced
Salt and pepper
In a medium pan, toast almonds over medium heat. Remove from pan and add 1/2 inch water. Bring water to a boil, add beans and cover pan. Reduce heat. Cook beans 4 or 5 minutes until just tender yet still green. Drain beans and return pan to stovetop. Melt butter over moderate heat. Add lemon juice to butter (juice lemon half right side up to keep seeds with lemon, rather than in your beans). Add beans to lemon butter and coat evenly. Top with grated lemon zest, season with salt and pepper. Transfer green beans to dinner plates or serving plate and top with toasted almonds.