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Sailing With Style
American Sailing E-News
May 2012 


Greetings!

It's been a great spring so far, between flotillas, boat shows, and sailing season opening up across the country. That trend is set to continue in May! Take your Mom out sailing on the 13th, or the whole family for Memorial Day Weekend! And in between, ASA has you covered with this issue of Sailing With Style, and, as always, with our network of over 300 sailing schools, working hard every day to keep America sailing. 

Please enjoy, and email us with your suggestions

so that we can continue to improve it. We hope to see you at one of ASA's flotillas, member events, or regional boatshows soon!

 

Sincerely,


Charlie Nobles
Executive Director

Photo of the Month

   for May 2012            

         

Photo by Ben Miller

  Late afternoon looking over Gustavia Harbor, St. Barths
 on the ASA St. Martin Flotilla 2012


HOT OFF THE PRESS!   

            

    

ASA is proud to release Coastal Cruising Made Easy, which will serve as the new official textbook for the ASA's Basic Coastal Cruising Standard course, ASA 103.  Published in full color and containing striking world-class sailing photography from adventure
photographer Billy Black, Coastal Cruising Made Easy features include a water-resistant cover, an extensive glossary of sailing terms, and a unique and definitive layout of full two-page diagrams throughout the book. This easy to read teaching tool  
follows the critically acclaimed Sailing Made Easy, released in
2010, which has become the new industry standard in sailing education.

Click here to buy.  ASA members save 20% with your member savings coupon, Don't have a coupon email Kathy to get it. 




 

The Nautical Chef  

Pizza Party Aboard

By Captain  Stacey Brooks, ASA instructor and  

    Sea Dog Sailing School Owner      

  

We all love pizza! It can be easy, delicious, filling and always interesting! The dough and topping combinations are endless....

 

Aboard a boat though we are limited by the size of our galley size oven so its best to have some options when it comes to how we prepare our pizza!  

 

We have also added a simple homemade dough recipe!

The following recipes are tasty, easy and interesting! Enjoy!

     

Pizza Bianca with

Rosemary and Sea Salt

On the Grill

yield: Makes 8 servings

 

Pizza Bianca (or white pizza) is a classic Roman dish that's more like seasoned flatbread than your typical pizza. Easy on a boat because we throw it on the grill!

Ingredients:

  • 1 1/2 pounds fresh pizza dough or two 10-ounce purchased fully baked thin pizza crusts (such as Boboli)
  • Extra-virgin olive oil
  • 2 teaspoons minced fresh rosemary, divided
  • Sea salt  

 

Preparation

Prepare your boat barbecue/grill on (medium-high heat). Divide dough in half. Stretch and roll each piece to 10-inch round. Brush 1 side of each dough round or baked crust with oil, then sprinkle each with 1/2 teaspoon rosemary, sea salt, and pepper. Place on grill, seasoned side down. Brush tops with oil, then sprinkle each with 1/2 teaspoon rosemary, sea salt, and pepper. Grill until just golden, about 4 minutes per side for fresh dough and 2 minutes per side for baked crusts.  

 

 Three-Cheese Pizza with Pancetta and Mushrooms

yield: Makes 6 servings

Ingredients:

  • 1/2 cup purchased marinara sauce
  • 1 cup coarsely grated Fontina cheese
  • 1/2 cup finely grated Parmesan cheese
  • 1/3 cup coarsely grated mozzarella cheese
  • 2 ounces crimini (baby bella) mushrooms, thinly sliced
  • 2 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
  • Homemade pizza dough or make it easy - store bought

Preparation

Preheat galley stove on high or up to 475�F. Line 2 baking sheets with parchment. Divide dough in half. Roll out 1 half on lightly floured surface to 131/2x81/2-inch rectangle. Transfer to 1 baking sheet. Repeat with second half. Spread 1/4 cup marinara sauce over each pizza, leaving 1/2-inch border. Sprinkle cheeses over, then mushrooms and pancetta. Sprinkle with salt and generous amount of pepper.  

 

Bake pizzas until brown on bottom and cheese is melted, about 15 minutes. Cut each pizza crosswise into rectangles.  

 

No-Knead Pizza Dough

yield: Makes six 10"-12" pizzas

This dough is chewy, bubbly..........

Ingredients

  • 7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough
  • 4 teaspoons fine sea salt
  • 1/2 teaspoon active dry yeast

Preparation

Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72�F) in a draft- free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).  

 

Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.  

 

Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour.  

 

EASY TO DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2-3 hours before shaping.  

 

To make the pizzas:

During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500�F-550�F, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500�F-550�F. (You do not need to preheat the baking sheet.)  

 

Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"-12" disk.  

 

If using a pizza stone:
When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings.  

 

Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5-7 minutes.

Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas.  

 

If using a baking sheet:
Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a w

ork surface to slice. Repeat with remaining pizzas.   

 

 

Stuffed Sausage and Pepperoni Pizza Pie

This is easy, delicious and not only an adult favorite but a kids favorite too. The great thing is its super for leftovers on the boat and also for snacks the next day - or slice it up for dipping at your next cockpit cocktail hour!

yield: Serves 6

Ingredients:

  • 1 pound Italian sausage
  • 1 15-ounce package refrigerated ready pie crusts
  • 1 teaspoon all purpose flour
  • 1 8-ounce package sliced mozzarella
  • 2 cups purchased spaghetti sauce
  • 1 cup shredded Monterey Jack cheese (about 4 ounces)
  • 3 ounces thinly sliced pepperoni
  • 1/2 cup pimiento-stuffed olives, sliced

Preparation

Preheat galley oven to hot or up to 425�F. Fry sausage in heavy medium skillet over medium heat until cooked through, turning occasionally, Drain. Dice sausage.

Dust 1 side of 1 crust with 1 teaspoon flour. Gently transfer crust to 9-inch-diameter pie pan, floured side down. Press into pan. Arrange half of mozzarella over bottom of crust. Spread 1/2 cup spaghetti sauce over mozzarella. Sprinkle half of Jack cheese atop sauce. Drizzle 1/2 cup spaghetti sauce over cheese. Top with half of pepperoni and half of sausage. Repeat layering with remaining mozzarella, 1/2 cup spaghetti sauce, remaining Jack cheese, pepperoni and sausage. Sprinkle with olives and drizzle with remaining 1/2 cup spaghetti sauce. Top with remaining pie crust. Pinch edges of crust together to seal. Crimp edges to make decorative border. Bake until golden brown, about 40 minutes. Let pie stand 30 minutes before serving.

   

 

Captain Stacey is a professional sailor, American Sailing Association Instructor and ASA School Owner. She loves teaching students on her cruise to learn trips throughout the Caribbean as well as taking people around the world to other exciting sailing venues including the Mediterranean, Italy, Greece, Spain, New Zealand, France, Corsica, Croatia and Tahiti in the South Pacific. She is also an avid cook, travel writer, wine lover, snow skier, dog sledder, mountain biker and the list goes on. She resides in Breckenridge, Colorado, USA.

 




Make an ASA Flotilla part  

     of your 2012 Summer plans!        

  

Join ASA in the beautiful Saronic Gulf of the Greek Isles. Enjoy lively tavernas, shopping and relaxing in quiet bays with fellow sailors. 

            


This flotilla will visit the historic Canadian city of Victoria,
which boasts a spectacular harbor. Other stops include tranquil, seldom-visited Winter Cove in the Canadian Gulf Islands as well as Rosario on Orcas Island and Roche Harbor in the beautiful San Juan Islands of northwest Washington. Wildlife abounds in these areas and includes bald 
eagles and orca whales.   

Aegean Rally July 14-23 &  Aegean Regatta August 18-26, 2012   

 

Why not join the ASA this summer in the Greek Islands? Join
the crew of a 57ft racing ketch as she races around the Greek islands.  

2 regattas to choose from, each sailing in totally different  island groups. 

       

 
Croatia Flotilla  
Join us for one week or both as we cruise the blue waters of the Dalmatian coast from Split to Dubrovnik and back to Split.  Historic sites, gorgeous scenery, mouthwatering food and fantastic sailing will make this a vacation you will never forget.  
 


SAVE THE DATE
Catalina Newport Flotilla
October 13-20, 2012



  
Tour the warm blue waters of Southern California with dozens of dolphins in your bow wake. From bustling Marina del Rey, to the far-away feel of Catalina Island, and back to historic ports on the SoCal coast, this trip may encounter a combination of wildlife unique to this area (wild buffalo, migrating blue whales, California sea lions, and more!).  
Click here  for more info. 
 
 
!

asa logo


 
 

Don't miss out on all the fun!

We have sold out of our entire room
block but the hotel still has a few rooms available - first come first serve.  
  

CLICK HERE FOR THE DETAILS
 
BOOK NOW!
before it's too late    

For more information contact

Kathy Christensen * 310-822-7171 

 

   

  

   

 

 
 

Sailing Blogs We're

Enjoying This Month:

 
 



THE SCUTTLEBUTT 

Upcoming Events

May 2012 

  

   

They say that April showers bring May flowers, but will it also bring good conditions for sailing? This month's calendar says yes. From our Exuma Islands flotilla, to Memorial Day Weekend (the unofficial start of summer!), May is packed with good stuff.

 

 

May 13th:     

 

Happy Mother's Day 


May 20th:     

America's Cup World Series Racing Venice, Italy   

-Follow ASA Social Media for updates and
live video streams!
 

  

May 26th-28th:

Memorial Day Weekend

  



Know about some great sailing events
going on in your area in June/July 2012?

 Let us know! 

  

 

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NEW ASA MEMBER BENEFIT
Charter Savvy Magazine 

   

CharterSavvy is the new online magazine devoted to bareboat chartering, and you'll now receive each quarterly issue as part of your membership benefits.   

   

Each issue of CharterSavvy is filled to the brim with compelling stories and great photography of bareboating worldwide, with insider tips on everything from itineraries to the best local pubs, gear to take and not-to-miss sights.  You'll find features, departments and columns that will captivate, entertain and educate anyone interested in bareboat chartering.   

 

 CLICK HERE to check it out and activate  

your FREE subscription by entering your  

name and email address.

 

By the way, CharterSavvy is committed to protecting your privacy,  and will not share your email address with anyone.