Invaders, and Privateers
July 10th, 2004, at the Redstone
Knitting Mill, Penncraft Village, PA
Head cook: Troy Lamey
The lunch menu is based on foods known to be included in ships' stores
(with the exception of tomatoes in the Bacalao). The feast menu is based
on foods known to have discovered in the New World and/or introduced by
the Spanish and Portugese (rice, pork, pumpkin and avocado).
Salt Cod (Bacalao) | Salt
Cod with Prunes | Salt Pork Soup
Hard Tack | Eggs | Fruit
Chocolatl | Fruit | Black Bean Soup | Salamagundy
Maize Cakes | Corn Pudding | Red Beans and Rice | Roast Turkey w/ Avocado
Tortillas | Pumpkin and Potatoes | Lima Beans and Corn
Roast Pork cooked as Boar | Yams and Bananas
Wash the cod, changing the water
three or four times. Soak it overnight in water to cover. Drain.
Cut the fish into 2-inch pieces.
Place the pieces in cold water to cover, bring to boil, and drain well.
Chop the onions and garlic and
fry them, along with the drained pimentos, in olive oil.
When the vegetables are tender,
stir in the tomato sauce, parsley and wine. Cover and simmer over very
low heat for 30 minutes.
Place the cod in the sauce and
simmer, uncovered, 30 to 45 minutes, or until the fish flakes easily.
- Salt cod
- Olive oil
- Tomato sauce
- Dry White Wine
Salt Cod with Prunes
Thinly chop the onion and the
celery, including the leaves. Heat the oil in a skillet, add the onion
and celery and sauté quickly. Add the soaked salt cod fillets,
the dried prunes and the pine nuts. Let simmer until the oil begins to
emulsify, taking care not to stir too often so as not to break up the
fillets. (If necessary, add water. The final result should be very
liquid.) Adjust for taste and serve over 2-day old, toasted bread
- Prepared Salt Cod
- Dried Prunes
- Pine Nuts
- Dried Bread
Salt Pork Soup
Put salt pork into a pot, cover
with water. Bring to a boil; simmer for 1 hour 30 minutes and reserve,
in cooking water. Peel and slice carrots, set aside. Peel onion; prick
onion with clove; set aside. Mince kale; blanch for 10 minutes, then
drain and reserve. When salt pork has boiled for 1 hour 30 minutes, add
reserved carrot slices and pricked onion. Fifteen  minutes later,
add reserved drained kale. Peel and dice potatoes; add to mixture and
cook 30 minutes more. Drain and slice salt pork; set aside. Very thinly
slice 6 slices of bread; arrange into small individual bowls. Pour
broth, with vegetables, over bread. Top with reserved salt pork slices.
- Salt pork
- Day-old bread
Mix all to form thick dough.
Spread thinly on greased baking sheet. Prick with a fork. Bake until
hard, cool. Bake again until completely dry and hard.
- Bitter Chocolate
- Bitter Chocolate
Grate chocolate, mix with boiling water to create a paste, add
remaining ingredients, stir with more boiling water to create a drink.
Whisk until foamy.
Make simple syrup with water and
Cut Pineapple on bias, hollow out, removing core, chunk fruit. Peel,
core and chunk remaining fruit.
Coat the fruit with simple syrup. Freeze fruit chunks 45 minutes. Fill
hollow pineapple. Serve.
Black Bean Soup
Soak Black beans overnight. If
using canned beans, drain and rinse. Sauté ¾ of the
onion, all the celery and peppers for 10 minutes, adding garlic for the
last 3 minutes. Bring beans to boil in water to cover, reduce heat to
simmer, 4 hours for dried beans, ½ hour for canned. Add onion
mixture and cilantro last 10 minutes. Remove ½ beans and puree.
Drain the rest of the beans, reserving liquid. Combine puree and beans,
adding just enough reserved liquid to thin to a medium thick soup.
Garnish with tomato and diced onion.
- Black Beans
- Cuban Peppers, minced
- Tomato, seeded and diced
- Cilantro, chopped
- Onion, diced
- Garlic, minced
- Celery, diced
Bring cider vinegar and pickling
spice to a boil. Pickle fish and turtle meat in liquid overnight,
drain. Slice hearts of palm on bias, slice eggs, shred cabbage. Mix all
ingredients except eggs and spiced wine. Mix spiced wine with olive oil
and dress salad. Garnish with egg slices.
- Pickled Onion
- Turtle Meat
- Hearts of Palm
- Spiced Wine
- Black Olives
- Boiled Eggs
- Spring Mix
- Cider Vinegar
- Pickling Spice
- Olive Oil
Mix according to package
directions. Pour onto hot griddle and cook as pancakes.
- Corn Bread mix
Combine corn, cream of coconut
and ½ of the milk in a blender. Pass through a medium strainer,
add the rest of the milk, vanilla beans and bring to a boil. Reduce to
a simmer, add cinnamon and cook 10 minutes. Beat the egg yolks until
foamy, then temper. Add to corn mixture and cook until thickened.
Remove vanilla bean and serve. You can use corn starch as a thickener.
- Creamed Corn
- Egg Yolks
- Vanilla Beans
- Cream of Coconut
Red Beans and Rices
Soak dried beans overnight, or
drain and rinse canned beans. Cook beans 4 hours or until soft,
½ hour for canned beans. Cook rice according to package
directions. Sauté onion and peppers in butter until soft. Add
cumin, paprika and cayenne, cooking 1 minute, and then add to cooked
beans. Ring plate with rice, heap beans in the center, garnish with
- Red Beans
- Wild Rice mix (or any
- Onion, diced
- Sweet Green and Red Peppers
Roast Turkey with Avocado
Mix mayonnaise, Dijon and lime
juice, set aside. Rub Turkey with salt and pepper, roast until internal
temperature reaches 175 degrees, cool. Halve and pit avocados, put in
acidulated water (water and lime juice). Dice turkey, drain avocados,
mix. Drizzle lime mustard sauce over all. Garnish.
- Turkey Meat
- Dijon Mustard
- Lime Juice
Pumpkin and Potatoes
Cut top and bottom from pumpkin,
remove seeds and slice. Rub with butter, sprinkle with salt and pepper
and roast until slightly firm. Cut potatoes, toss with olive oil and
salt and pepper, roast until slightly firm. Sauté peppers until
soft, adding green onion last 1 minute. Mix all, garnish with cilantro.
- Red Bell Pepper
- Green Onion
- Olive Oil
Lima Beans and Corn
Cook lima beans in water,
butter, pepper and vanilla bean until tender. Cook corn in water and
butter. Drain all, remove vanilla bean and toss together.
- Lima Beans
- Vanilla Bean
Roast Pork, cooked as Boar
Marinate pork in all remaining
ingredients overnight. Braise until tender.
- Pork Roast
- Red Wine
- Red Wine Vinegar
- Juniper Berries
- Bay Leaves
Yams and Bananas
Peel yams and bananas, cut into
chunks. Sprinkle with sugar and cinnamon, bake until yams are soft.
Make glaze with confectioner’s sugar and water, drizzle over yams.
- Green Bananas
- Confectioner’s Sugar