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Sailing With Style
American Sailing E-News November 2012
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Greetings!
Autumn has arrived, bringing with it an election, a furious hurricane, and an abrupt end to sailing season for much of the country. In this issue of Sailing with Style, we'll look at how Hurricane Sandy affected ASA schools, members, and the sailing community at large. In addition, we'll recap this year's St. Martin flotilla and look ahead to next year's flotilla adventure in the Whitsunday Islands of Australia!
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 |
ASA Update
Hurricane Sandy has affected millions of people in the Eastern United States and Caribbean, temporarily bringing daily life to a standstill. As the recovery efforts begin, we are glad to report that our sailing schools in the storm's path did a great job of preparing and have come through about as well as can be expected. To this point we have not heard of any injury, excessive damage, or loss of life within the ASA community. Some areas, particularly in New York and New Jersey, are still without power and we hope to get news from them as soon as possible.
ASA sends its best wishes to all affected, and we would also like to extend our condolences to those associated with the tall ship HMS Bounty, which was sunk by the hurricane. Most of the crew were rescued, thanks to the courageous efforts of the US Coast Guard, but the captain and one crewmember were lost.
If you would like to help, please consider donating to the American Red Cross Disaster Relief Fund. Get started by clicking here.
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Photo of the Month
for November 2012
Sailing in Grenada - ASA Grenada Flotilla 2012
By David Kory |
Check it Out!
Our New Coastal Cruising
Made Easy 103 Textbook
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
member savings coupons. Don't have a coupon?
Email Kathy to get one.
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FEATURED FLOTILLA!
Australia and the Great Barrier Reef March 19-31, 2013
Sail the incomparable Whitsunday Islands and visit some of the 74 tropical islands protected by the Great Barrier Reef. Hike tropical forests and relax on pristine white sand beaches with sparkling clear warm water, exotic wildlife, and abundant sea life. Add in a few nights in Brisbane on the mainland, and a bonus day and celebration in Fiji, and its the trip of a lifetime. Join us!
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 Nautical Trivia!
What is the origin of the phrase
"son of a gun?"
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Charter Tips! By Captain Roger Philips
Let's face it - when you charter, you are basically renting someone else's boat to sail in unfamiliar waters. It may be a great boat with every extra you could want, immaculate and well equipped. Or it may not. And even if the boat is everything you expected, will you know how to operate all the systems, let alone park her in a tight slip when the time comes?
Here are a few chartering tips that have made my charter experiences safer and more enjoyable:
- Most charter companies offer a thorough skipper checkout prior to your departure. If it isn't forthcoming, insist on it. Take your time and be very inquisitive during this process. Ask how to use all the equipment aboard, with special attention to stove, heads, holding tank, heater, a/c, radios, navigation equipment, radar, bow thruster, and windlass. Are there any unlabeled switches or knobs? Where is the owner's manual? Find out where the tools are stowed. You will be eager to get through this checkout, but minutes spent now can save hours of head scratching later in the cruise.
- Find out whom to contact in case of emergency or equipment failure. Does the charter company have a contract with Vessel Assist, Sea Tow or the like? Do they monitor a VHF channel or have after hours cell phone numbers? Of course if life or limb is in danger,
a mayday call on Channel 16 is in order. - Once you do depart the dock and are safely outside the harbor, take some time to get familiar with how your boat handles. Try a tight turn at slow speed in each direction. Note the turning radius - you might need to know this in a close encounter. Do a standing turn to starboard. Check out the bow thruster if you have one. Back the boat and do a figure-8 in the water. You may be backing into a slip later, and you will want to know about prop walk and backing characteristics well before then.
- And speaking of docking, if a marina assigns you a difficult dock, put pride aside and request shoreside docking assistance. Most marinas are very happy to put staff on the dock to help you land.
You will be sailing outside your home waters. Even if you return to the same area every year, your memory will have faded from twelve months of absence.
- Get familiar with your intended cruising ground well in advance of your trip. Invest in a cruising guide or two. Acquire paper charts of the area, or peruse charts free here. The more homework you do in advance, the less stressful your navigation will be underway.
- Appoint a Chief Navigation Officer. This is a tip I picked up from Roger van Dyken at San Juan Sailing. The CNO needs to be aware of the boat's position at all times, as does the skipper, so that two heads can prevent a dangerous or costly navigation error that one might miss in strange waters.
- If you will be sailing outside the Americas, Japan, South Korea or the Philippines, forget "red, right, returning." The rest of the world is on the IALA-A system, which reverses the colors of channel marks used in the Western Hemisphere.
- What anchoring system and scope are recommended for your intended cruising grounds? Your charter company should be able to make a recommendation that you can verify with your cruising guide.
- Get familiar with tides and currents where you are heading. Learn how to read the tide and current tables aboard. Especially if you are primarily a lake sailor, reference to these are critical in many cruising areas of the world. I determine optimal departure times from various ports I plan to visit by consulting online current tables, sometimes months in advance. That way, I can ride a favorable current to my next destination.
Some advance planning combined with a thorough checkout can enhance your charter experience and help dispel uncertainties encountered along the way. Enjoy your cruise!
Capt. Roger Philips is an ASA certified sailing instructor and licensed US Coast Guard captain. He teaches at the Newport Beach Sailing School and leads ASA flotillas on the Pacific west coast. His next flotilla in June 2013 is to Vancouver, BC, and the San Juan Islands.
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Saint Martin Flotilla Recap
By Ben Miller
ASA's first ever St. Martin flotilla was held from April 20-28, 2012. The Caribbean's Renaissance Islands are separated from one another by only a few sea-miles, but are worlds apart culturally and geographically. Comprised of bustling, half-French/half-Dutch St. Martin, the distinctly European flavor of St. Barths, and rural, English-owned Anguilla, a week of sailing these islands is not just a lesson in the art of relaxation, but also a study in the remarkably varied history of the West Indies. ST. MARTIN The trip began and ended on this island. The arrival is not for the faint of heart: 737s zoom in over a narrow strip of beach and then brake desperately on the world's shortest commercial runway. But from there, things slow down to the magical pace known as "island time." For many, the town of Grand Case, on the island's French side, was the highlight of the entire trip. At once lively and laid-back, Grand Case is a place where you can live well on any budget. Whether it's delicious $2 barbeque from one of the bars, or $80 bouillabaisse from a fine French restaurant, there's no doubt that Grand Case is one of the Caribbean's gastronomic capitols, and about as pleasant a place to hang out as one could imagine. ST. BARTHS Ten miles from St. Martin, this French island has become a magnet for the rich and famous. The high society influence shows in the refined town of Gustavia, where Cartier stores and fashion boutiques are common. But the flotilla also paid a visit to secluded Columbier Bay, a perfect crescent of floury sand, and had the beach to themselves. ANGUILLA After the relative bustle of St. Martin and St. Barths, Anguilla offers a quieter, less developed experience. One of the highlights of ASA's visit here was delivering hundreds of books to a local primary school, in conjunction with our friends at Hands Across the Sea. From a sailing perspective, the six-hour journey around the east end of Anguilla and back to St. Martin was one of the most challenging and exciting parts of the trip, capped off by a close encounter with a pair of whales just south of Scrub Island! The wind was great throughout the trip, and each sail, whether it be from one island to another, or just to the next bay over, provided a unique chance to hone skills in a setting whose beauty was second to none.
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THE SCUTTLEBUTT
Upcoming Events November 2012
November is packed full of holidays, and while the season for sailing is over for many people, there's much to look forward to. Spending time with family and friends should provide plenty of opportunities to plan ahead for that next sailing adventure! Know about some great sailing events
going on in your area in Dec/Jan 2013 Let us know!
Answer to trivia question
In historic sailing ships, women were occasionally smuggled aboard - and many naturally became pregnant in due course. Childbirth at sea traditionally happened between cannons on the gun deck, and the child was recorded in the ship's log as a son of a gun.
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by Captain Stacey Brooks, ASA Instructor and
Sea Dog Sailing School Owner
Celebrating Thanksgiving aboard? Lucky you!
Its one of the very best holidays of the year to gather friends and family or just your significant other and express thanks for all you have. The day can be very special aboard a boat together. However, as we all know, shopping for and preparing this delicious meal can be tedious, stressful and challenging on shore, so imagine how it will be on a boat?!
Below are some recipes that will help to make it more fun than stressful. When compiling these recipes we kept in mind storage issues, refrigeration limitations and small boat ovens.
So relax, enjoy your day with friends and family and be thankful that you are one of the few lucky people in the world experiencing this day aboard a boat!
First, let's talk about what meat you will serve. We all love turkey, and it although it seems strange not to indulge on Thanksgiving, it may not be practical (if you have a small or even normal size boat oven) or possible to cook a large turkey. Instead we can get some of that great flavor by making some Cornish hens instead. You can stuff them as well and make extra stuffing/dressing on the side too.
Secondly, we will give you an easy homemade bread recipe that anyone can make!
Third, the sides will be healthy and easy to make in any size kitchen/galley.
Fourth, never forget the best part - dessert! We will give you an easy but classic dessert recipe.
And finally, we will give you suggestions on wine pairings!
Happy cooking and Bon Appetit!  
Cornish Hens with Fruit, Walnuts, and Honey Apple Glaze
- 2 tart apples, such as Granny Smith, peeled, cored,
and diced - 2/3 cup dried apricots, cut into thin slices
- 2/3 cup raisins
- 1 cup walnuts, chopped
- 1/4 teaspoon cinnamon
- 2 tablespoons melted butter
- 1/4 cup apple juice
- 2 tablespoons honey
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 2 Cornish hens (about 1 1/4 pounds each), halved
- 1/4 teaspoon fresh-ground black pepper
Preparation:
- Heat the oven to 425�. In a roasting pan, combine the apples, apricots, raisins, walnuts, cinnamon, and butter. Spread the mixture over the bottom of the pan.
- In a small bowl, combine the apple juice, honey, thyme, and 1/4 teaspoon of the salt to make a glaze. Sprinkle the Cornish hens with the remaining 1/4 teaspoon salt and the pepper and set them breast-side down on top of the fruit-and-nut mixture. Brush the hens with some of the glaze and then cook for 10 minutes.
- Remove the roasting pan from the oven. Stir the fruit-and-nut mixture and turn the hens over. Brush them with more of the glaze, return the pan to the oven, and cook until just done, about 15 minutes longer. Glaze the hens one final time and serve them with the fruit-and-nut dressing.
Serve With Earthy wild rice or bulgar pilaf to balance the sweet fruit dressing here.
Suggested Pairing
The fruits and nuts in this dish will pair well with the rich texture and flavor of a Tokay Pinot Gris, a white from Alsace in France. A red wine with plenty of fruit flavor, such as a Grenache from California, would be another good match.
Corn Bread Stuffing with Country Sausage
- Country Corn Bread or boxed stuffing/dressing
- 4 medium poblano chiles
- 4 tablespoons unsalted butter
- 2 small onions, finely chopped
- 2 medium celery ribs, finely chopped
- 2 medium carrots, finely chopped
- 2 tablespoons minced garlic
- 1 pound coarsely ground country sausage meat or breakfast sausage without casings
- 1 tablespoon dried oregano, crumbled
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 1 cup turkey or chicken stock or canned low-sodium broth
Preparation:
- Butter a large gratin dish or a 9-by-13-inch baking dish. Break the Country Corn Bread into 1-inch pieces, spread the pieces on a baking sheet and let dry slightly, for at least 4 hours or overnight.
- Meanwhile, roast the poblanos over a gas flame or under the broiler, turning until charred all over. Transfer the poblanos to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core and seed the poblanos and cut them into 1/2-inch pieces.
- In a large deep skillet, melt the butter until foaming. Add the onions, celery, carrots and garlic and cook over moderately high heat, stirring, until softened, 8 to 10 minutes. Add the sausage, breaking it up, and cook until no pink remains, about 10 minutes. Stir in the oregano, salt, pepper and poblanos and transfer to a large bowl. Mix in the corn bread, then stir in the turkey stock. Spread the stuffing in the prepared gratin dish.
- Preheat the oven to 350�. Cover the stuffing with foil and bake for about 30 minutes, or until heated through. Uncover and bake for 15 to 20 minutes, or until the top is crisp and golden. Serve hot.
Make Ahead: The recipe can be prepared through Step 3 and refrigerated for up to 2 days. Let return to room temperature before baking.  
Shaved-Vegetable Salad
- 1/2 cup sliced almonds
- 1 small celery root, peeled and very thinly sliced crosswise
- 1 small golden beet, peeled and very thinly sliced crosswise
- 1 small red onion, very thinly sliced crosswise
- 2 medium carrots, very thinly sliced crosswise
- 6 radishes, very thinly sliced crosswise
- 1 garlic clove, mince
- 1/4 cup fresh lemon juice
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped dill
- Salt and freshly ground pepper
- 6 ounces feta cheese, sliced
Preparation:
- Preheat the oven to 350�. Spread the almonds in a pie plate and toast until golden, about 7 minutes. Let cool.
- In a large bowl, combine the celery root, beet, onion, carrots and radishes. In a small bowl, whisk the garlic with the lemon juice, oil and dill and season with salt and pepper. Add the dressing and feta to the sliced vegetables and toss well. Transfer to a platter, garnish with the almonds and serve.
Make Ahead: The toasted almonds, vegetables and dressing can be refrigerated separately overnight.
Suggested Pairing
Substantial Rh�ne-style whites from California tend to have rich, ripe fruit that's excellent with earthy root vegetables.
Mashed Potatoes with Crispy Shallots
- 6 pounds Yukon Gold potatoes, peeled and quartered (see Note)
- 4 peeled garlic cloves
- 2 cups canola oil
- 6 large shallots, thinly sliced (1 1/2 cups)
- 1 cup half-and-half
- 1 1/2 sticks (12 tablespoons) unsalted butter
- Kosher salt
Preparation:
- In a large pot, cover the quartered potatoes and garlic cloves with cold water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a fork, about 20 minutes.
- Meanwhile, in a medium skillet, heat the canola oil until shimmering. Add the shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden, about 15 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain.
- Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl. Just before serving, sprinkle the shallots with salt and garnish the potatoes with the shallots.
The mashed potatoes can be made earlier in the day and kept at room temperature; warm over moderate heat, stirring constantly. The fried shallots can be kept in an airtight container for up to 3 days; reheat in the oven if desired. Notes: Yukon Gold potatoes have yellow flesh and a naturally creamy texture, which makes them ideal for mashed potatoes. They're available at most supermarkets.
Creamy Onion Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 large white onions, thinly sliced (about 6 cups)
- 1/4 cup all-purpose flour
- 1 quart chicken stock or low-sodium broth
- 1 cup heavy cream
- Salt and freshly ground black pepper Preparation:
- In a large saucepan, melt the butter in the olive oil. Add the sliced white onions and stir to coat. Cover and cook over moderate heat until the onions are very soft but not browned, 10 to 12 minutes. Stir in the flour and cook for about 2 minutes. Add the chicken stock and cook, whisking frequently, until the gravy is thickened, 7 to 8 minutes. Stir in the heavy cream and simmer the onion gravy over moderate heat for about 5 minutes.
- Transfer the onion gravy to a blender and puree until smooth. Season with salt and black pepper. Return the onion gravy to the saucepan and simmer until it is reduced to 5 cups, about 5 minutes.
Make Ahead:
The onion gravy can be refrigerated for up to 4 days.
 
Green Bean Casserole with Goat Cheese, Almonds
and Smoked Paprika
- 4 tablespoons unsalted butter, plus more for greasing
- 2 1/2 pounds green beans
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 garlic clove, finely grated
- 5 ounces fresh goat cheese
- Kosher salt and freshly ground pepper
- 1/2 teaspoon piment�n de la Vera (smoked Spanish paprika)
- 3/4 cup almonds, coarsely chopped
Preparation:
- Preheat the oven to 350� and butter a shallow 9-by-13-inch ceramic baking dish. In a large pot of boiling salted water, blanch the green beans until crisp-tender, about 4 minutes. Drain and cool under running water. Pat dry and thinly slice on the diagonal. Pat dry again.
- In a medium saucepan, melt the 4 tablespoons of butter. Add the flour and whisk over moderate heat until lightly browned, about 4 minutes. Gradually whisk in the milk and garlic and bring to a boil. Reduce the heat to moderately low and simmer, whisking constantly, until thick, about 5 minutes. Remove from the heat and stir in the goat cheese. Season the sauce with salt, pepper and 1/4 teaspoon of the piment�n.
- In a large bowl, toss the green beans with the sauce. Spread the mixture into the prepared casserole and sprinkle the almonds and the remaining 1/4 teaspoon of piment�n over the top. Bake for 20 to 25 minutes, until bubbling and the almonds are lightly browned. Let the casserole stand for 10 minutes before serving.
Chocolate-Swirled Pumpkin Pie
- 4 large eggs
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- 1/4 teaspoon cloves
- Pinch of salt
- One 15-ounce can pumpkin puree
- All-Butter Pie Dough
- 1/2 cup heavy cream
- 3 ounces bittersweet chocolate, melted and cooled slightly
Preparation:
- Preheat the oven to 350�. On a lightly floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate. Trim the edge to 3/4 inch; fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 minutes.
- Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes longer. Let cool slightly.
- In a medium bowl, whisk the eggs, sugar, cornstarch, cinnamon, cloves and salt until smooth. Whisk in the pumpkin puree, then the cream. Transfer 1 cup of the filling to a bowl and whisk in the melted chocolate. Working near the oven, pour the rest of the pumpkin filling into the crust. Dollop the chocolate filling on top and swirl it in with a butter knife. Bake the pie for about 45 minutes, until the custard is set. Cover the crust with strips of foil if it browns too quickly. Cool the pie on a wire rack completely before serving.
Make Ahead: The pie can be refrigerated overnight. Serve chilled or at room temperature
Zucchini Bread
- 1 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/2 cup canola oil
- 2 large eggs, lightly beaten
- 1 cup sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 pound zucchini, coarsely shredded
Preparation:
- Preheat the oven to 375�. Butter an 8 1/2-by-4 1/2-inch loaf pan and coat it with sugar. In a large bowl, whisk the flour, cinnamon, salt, baking soda and baking powder. In a medium bowl, whisk the canola oil with the eggs, sugar and vanilla. Add the shredded zucchini. Stir the zucchini batter into the dry ingredients.
- Pour the zucchini bread batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Let the zucchini bread cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.
Make Ahead: The zucchini bread can be frozen for up to 2 months or refrigerated for up to 5 days.
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