Tremendous Tapas

Winter 2009

A day of clear sailing and great fishing inspires appy smorg

This is an article from WaveLength Magazine, available in print in North America and globally on the web.

To view a copy of the entire magazine online, click here: WINTER 2009 WAVELENGTH MAGAZINE

by Hilary Masson

One special day last winter was the ultimate day of kayak sailing. The group I was guiding was sailing south along the Baja coastline with each person using a sail on their boat. Harnessing the light wind seems so natural in the Sea of Cortez, especially with that light, steady northwest wind which is so common throughout the winter.

We were having a ball, laughing and enjoying our speedy progress. For a while we even had a group of dolphins cruising with us. We finished the paddle to our campsite in half the normal time, set up camp and went fishing on a protected reef nearby. Trolling with a hand line turned out to be quite effective, as we caught a wahoo tuna. This fish is thin and long similar to a barracuda, but with a distinctly tuna-like face. These are rare fish to catch, especially from a kayak, so we headed back to camp excited and inspired to create a paddle meal to remember.

Fresh ceviche was in order, and an array of other appetizers for grazing. I love having a meal that is comprised of a few different appetizers, like tapas. So here are my four favorite appies to use on a paddling trip, inspired by a windy day of paddling, sailing and fishing in the Baja. Relax while the appies are finished and then you can start to think about options for a late dinner.

The avocado relish is a great topping to spoon onto fresh seafood, tacos or tostadas. The most standard picnic lunch items like sandwiches and wraps can be reinvented by adding a caprese salad. The best use of fresh-caught seafood in warm climates is by making ceviche, a lime-marinated salad. Change up the presentation from the normal stainless-steel bowls by carving cucumber shot glasses and serving the ceviche inside this edible bowl. This will impress any ceviche connoisseur!

Another appetizer that will inspire awe after a long and active day paddling is this dates, bacon and cheese recipe. You’ll see why I call them Hot Dates.

Try these four unique appetizers while on your next winter paddling trip, and enjoy.

Avocado Relish Brochette:

• 2 ripe avocados, diced into 2 cm cubes • 1 cup corn kernels
• 1/4 cup cilantro leaves, finely chopped • 1/4 cup diced red onion
• 2 tbsp freshly squeezed lime juice • Salt & pepper to taste
• 1 tsp white wine vinegar, or apple cider vinegar
• 1 loaf or bread, or baguette • 1 garlic clove
Take a baguette and slice it so it cam be toasted on a griddle or frying pan. Then rub a garlic clove over one side of the hot bread. Scoop one tablespoon of avocado relish on each slice of bread. These brushettas are perfect finger food, and a simple appie to whip up from contents in your kayak. Try using this relish on top of pan-fried fish or inside a fish taco.

Caprese Salad with Basil Vinaigrette:

• 3 tomatoes, sliced in rounds
• 1 container bocconcini cheese (semi-soft unripe mozzarella)
• 4 sprigs fresh basil (wrap this in moist paper towel then store in a zip lock for easy kayak transport)
Basil Vinaigrette:
• 1 shallot, finely chopped • 3 springs fresh basil
• 1 tablespoon balsamic vinegar • 2 tablespoons olive oil
• 1 teaspoon lemon juice • Sprinkle of chili powder
Layer the tomato slices with basil leaves then the bocconcini slices. Drizzle with dressing, and serve. Salt to taste.

Ceviche in Cucumber Shot Glasses:

• 2 fillets fish
• 10 key limes, freshly squeezed
• 2 tbsps freshly squeezed orange juice
• 1/4 cup diced red onion
• 1 tomato, diced
• 1 avocado diced
• 1/2 cup jicama, grated
• 1/2 cup fresh cilantro, finely chopped
• 1 chili serrano, finely chopped
• 4 cucumbers
• 1 tsp salt
• 1 tsp pepper
Chop fish into tiny cubes, combine the lemon juice, orange juice and red onion in a bowl and leave the fish marinating for 15 minutes while preparing the rest of the ingredients. When the fish is ‘cooked’ in the lime juice and the flesh turns white, mix in the chopped veggies. Cut the end off each cucumber and hollow out the insides, then decorate the outer skin by slicing or peeling designs. The insides of the cucumbers can be diced and added to the ceviche salad. Add the salt at the very end; if added too early it will stop the cooking process with the lime juice. Toss the salad, then scoop into the cucumber shot glasses. Extra cucumber containers can be filled with tequila, lime and salt as edible shot glasses.

Hot Dates!

• 12 large pitted Medjool dates (in Baja we have local date palms which produce dates during winter months)
• 4 ounce chunk Italian Parmegiano-Reggiano cheese (in Baja I substitute this for locally made, salty, goat cheese), sliced in pencil thin slices
• 6 slices of Bacon, cut in half
Stuff dates with the slices of parmegiano, then wrap with bacon. Secure with toothpick. Bake in the Outback Oven, Dutch oven or frying pan with a lid for 20 minutes, or until the bacon is crispy and fully cooked. Remove from heat and let cool, then enjoy your hot date!

Hilary Masson is a guide and part owner of Baja Kayak Adventure Tours Ltd. Visit www.bajakayakadventures.com.