Chef Brian Lumley and mixologists Pamela Wiznitzer and Chris Lowder just got off Eurodam’s Sip, Savor & Sail cruise, and while they were onboard they performed cooking demonstrations, mixology classes and hosted a Calypso Brunch in the Pinnacle Grill. Preparing Caribbean cuisine and crafty concoctions with flare, Lumley, Wiznitzer and Lowder entertained guests with their electric style and energetic personalities.
The Calypso Brunch in the Pinnacle Grill was a huge hit. On the menu was a delicious selection of Chef Lumley’s creations with regional flavors that celebrated Eurodam’s Caribbean itinerary: Quinoa Salad with Fresh Tomatoes, Herbs and White Wine Vinaigrette; Guinness Braised Short Ribs Scented with Curry and Brown Sugar, Buttered Egg Noodles; Seared Roasted Chicken Breast with Passion Tarragon Sauce, Herbed Basmati Rice Pilaf; and Coconut and Passion Fruit Sorbet with Rum Soaked Fruits.
Here is one of Chef Lumley’s recipes that was on the menu of the Calypso Brunch.
GUINNESS BRAISED SHORT RIBS
1/4 cup packed dark brown sugar
1 tablespoon paprika (not hot)
1 tablespoon curry powder (preferably Madras)
2 teaspoons ground cumin
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon dry mustard
4 to 4 1/4 lb beef short ribs, cut into 4-inch pieces
4 medium leeks (white and pale green parts only), chopped (2 cups)
3 tablespoons olive oil
4 medium carrots, chopped (2 cups)
3 celery ribs, chopped (1 1/2 cups)
2 Turkish bay leaves or 1 California
1/4 cup chopped garlic (5 to 6 large cloves)
1 3/4 cups beef broth (14 oz)
2 (12-oz) bottles stout such as Mackeson or Guinness
2 (14- to 15-oz) cans diced tomatoes
Special equipment: a wide 6-qt heavy nonreactive pot with a lid
Accompaniment: buttered egg noodles tossed with chopped fresh parsley
Put oven rack in lower third of oven and preheat oven to 375°F.
Stir together brown sugar, paprika, curry powder, cumin, pepper, salt and mustard in a small bowl until combined. Pat ribs dry and arrange in one layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chill, one hour.
Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander. Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about one minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about three minutes. Add garlic and cook, stirring, one minute.
Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.
Skim off excess fat from surface of sauce. Discard bay leaves.
Chef tips: Short ribs improve in flavor if braised one day ahead and cooled completely, uncovered, then chilled, covered. Reheat, covered, in a 350°F oven until hot, 1 to 1 1/2 hours.
There are still five Sip, Savor & Sail cruises this season for guests looking to become immersed in the cuisine and beverages of their cruise itinerary:
Maasdam’s April 7 10-day voyage in the Caribbean; Ryndam’s 12-day May 4 sailing in the Mediterranean; Westerdam’s May 2 seven-day Alaska departure; Statendam’s 12-day July 13 Alaska cruise; and the seven-day Aug. 16 Alaska cruise on Statendam.
Chef Brian Lumley is the creative visionary behind 689 By Brian Lumley, one of Jamaica’s most-loved restaurants. He was named Caribbean Chef of the Year.
Pamela Wiznitzer has a true passion and zest for the industry that is seen and tasted in every drink she serves and also transcends the bar. Since 2006, Wiznitzer has been working throughout New York City. She currently can be found shaking things up as the Creative Director of Seamstress on the upper east side in New York City.