If there is one thing most people can agree on is that a home cooked meal, especially by a loved one, not only fills our bellies with sustenance but offers a deep comfort that settles into our bones. Perhaps that is the reason that our 'Ma Coon's famous cinnamon rolls' have been one of the most memorable parts of our excursions and keep guests coming back for more.
Most that have tried them know that these gooey, cinnamony, sweet and sticky treats are addictive and go great with our Capt's blend coffee, but many don't know the rich history behind these decadent morning rolls. 'Ma Coon', or Jeannette Coon, was the wife of Capt Eldon Coon and the mother to Capt James, Capt Randy, and daughter Patty. As a family, these adventurous spirits started on a sailing adventure around the globe- starting in Aberdeen WA, and taking them to many exotic and remote locations in the South Pacific. For two years Jeannette was galley chef, ships doctor, laundress, and all over Mother hen who kept her brood full and content.
When they landed in the waters of Hawaii they had exhausted their funds to continue their travels and decided to live on land awhile after over two years on sea. Once settled on land in Maui, they started using their boat the TRILOGY to take 6 passengers aboard on snorkeling trips to Lanai-- teaching them how to snorkel, showing them the abundant sea life, sailing, and of course-feeding them.
From her infamous cinnamon rolls, to the Teriyaki chicken glaze, Jeannette made it all from scratch, and all from memory. After all, these were recipes that she knew by heart having cooked for her family her whole life. 40 years later, her recipes are still being used on all of our excursions and continue to keep bellies full, and hearts content.
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Ingredients
1/2 cup Apple Cider Vinegar
1/2 cup Rice Wine Vinegar
1 cup Water
3 oz. Pkg. Dry Blue Cheese Dressing
1 Tbs. Dry Italian Dressing [ Lawry's]
Instructions
At slow speed mix in blender until smooth, slowly add 1 and 3/4 Qt. Salad Oil. Yields 2 Qt.
Ingredients
1 T (Rounded) Chopped Fresh Garlic
1–1/2 T Chopped Fresh Ginger Root
1/3 C Brown Sugar
1 tsp Sesame Oil
1 C Kikkoman Soy Sauce*
1/4 C Pineapple Juice
*NOTE: For the chicken served aboard our boat excursions, we now use certified gluten-free soy sauce.
Instructions
Marinate in sauce at least 6 hours, or preferable overnight. If a more bland soy sauce is used, add 1/4 cup wine to the marinade. Sufficient for 2# of meat. Of course you'll need Capt. Coon's Honey/Pineapple Glaze!!
Ingredients
3/4 C Honey
1/2 C Dijon Mustard
1 C Pineapple Juice
2 T Cornstarch
Instructions
In a 2 quart saucepan on grill rack over hot coals, or over medium-high heat on stove, bring honey, mustard, pineapple juice to a boil. In cup, blend cornstarch with 1/4 cup water until smooth. Add to honey mixture, stirring constantly, until thickened. We recommend boiling chicken in teriyaki sauce until cooked and then grilling for about 10 minutes over the coals. Brush on glaze as you grill. Enjoy and think about us!
Ingredients
Buns:
2 T Yeast
1–1/2 C Water
1/2 C Cane or Granulated Sugar
1 tsp Kosher Salt
2 Fresh Eggs
3/4 C Vegetable or Soybean Oil
5 C Flour
1/2 C Butter (for spreading)
Icing:
1/4 C Butter
2 T Condensed Canned Milk
3/4 C Powdered Sugar
1/4 tsp Lemon Extract
Filling: Cinnamon and Brown Cane Sugar to taste
Instructions:
Mix yeast into warm water (body temperature). Add salt & sugar. In another bowl blend eggs & oil together. Add to yeast and water along with 1 cup of the flour. Let mixture rest until it bubbles (about 5 min.) Melt butter for icing and for spreading. Set butter aside to cool slightly. Add rest of flour, stirring in gradually, and kneading on floured board about 15 min. or until elastic and not sticky. Let rise in greased bowl until doubled. Punch down and roll into rectangle about 3/8 inches thick. Spread with melted butter, sprinkle with cinnamon and brown sugar to taste. Roll up lengthwise. Make roll as tight as possible. Cut into one-inch pieces. Place in greased pan so that rolls just touch each other. Let rise until doubled. Bake approximately 20 minutes at 350 degrees. Sprinkle with nuts and put on icing. Yields two dozen.
The only missing ingredients are that Maui sunrise, clean salt air, and the Captain's corny jokes! Enjoy!
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No Hawaiian style BBQ would be complete without some of Trilogy's famous Stir Fried Noodles—also known as "Hawkers Noodles".
Ingredients:
8 lbs. chow mein noodles
1/3 cup oil
1-2 tbs ginger and garlic Shredded carrots, cabbage, green peppers, green beans (usually equal to the weight of noodles)
6 tbs sesame oil
4 tbs soy sauce
4 tbs oyster sauce
2 tablespoons salt
2 tablespoons sugar
White pepper (5 shakes)
Instructions:
Heat wok and pour in oil . When oil is close to smoking, add ginger and garlic. Allow to brown lightly. Add vegetables (shredded carrots, cabbage, green peppers, green beans of desired amount, which is usually equal to the weight of noodles. Saute. Immediately add sesame oil, soy sauce and, oyster sauce. Toss vigorously and add salt and sugar to taste. Add 5 shakes of white pepper. Using wet chow mein noodles, separate the noodles loosely by hand and then toss in wok with vegetables. Add desired amount of beansprouts and green onions and toss. Serves 20 people. Note: If you use dry noodles instead of wet noodles, you must steam them first and do this before you begin heating the wok. Enjoy and think of us here at Trilogy!
Ingredients:
2 cloves Garlic
1/2 C White Onions
1/2 C Cilantro
1/2 Jalapeno Pepper
Instructions:
Add all ingredients to 16 oz. Diced Tomatoes Season with Salt, Pepper Add 1 tsp. Lemon JuiceOne minced pineapple (optional)
Mince finely (food processor works great).
Makes enough for a snack for 6, or first quarter of the Super Bowl for 2. Enjoy!
Have you ever made of the Trilogy recipes at home? Tell us a story about a time you took the recipes home with you, or if there are any personal variations you have that have added an extra kick to your meal!
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