4th of July Cruise Line Recipes

On July 4th, many people get together to grill in the backyard, or spend time in beaches and local parks. There are usually also fireworks, parades & parties. Of course 2020 has been quite different. If you are going out, please take any precautions recommended by local authorities including wearing a mask if needed.

If you are staying home, here are some cruise line recipes to try.

Guy Fieri’s the Ringer Burger – Carnival Cruise Lines

The minute we board a Carnival Cruise ship, we head to the pool deck to have one of these amazing burgers! Now you can make them at home.

Ingredients:

Buy these ingredients and you’ll be almost Guy Fieri in no-time:

• 5 oz ground beef (80/20 blend)
• ½ oz cheese sauce (e.g. Velveeta)
• ½ oz thinly-sliced sweet onion
• 1½ oz finely-shaved iceberg lettuce
• 1 slice of American cheddar cheese
• 1 thin slice beefsteak tomato
• 3 paper-thin slices of kosher dill pickle
• 2 tbsp “Donkey Sauce” (recipe below)
• 1 large crispy onion ring
• 1 tbsp Guy Fieri Bourbon Brown Sugar BBQ Sauce (available in stores)
• kosher salt, for seasoning

Here’s where Guy would normally make a joke about buns. We don’t know any bun jokes, so we’ll just give you the ingredients:

• 1 soft hamburger bun, split in half
• 2 tbsp unsalted butter
• ¼ tsp garlic paste

Make the Donkey Sauce with these things (yields about 1 cup):

• 1 cup mayonnaise
• ¼ cup roasted garlic
• 1 tsp yellow mustard
• 4 dashes Worcestershire sauce
• ¼ tsp kosher salt
• 4 pinches ground black pepper

Making the burger:

1. Heat a flat-top grill or cast iron pan over very high heat. Form the ground beef into a tight ball and season with salt. Place hamburger ball on grill to sear for 45 seconds, then flatten with a heavy spatula to about ⅓ inch thickness.
2. Cook for 90 seconds to develop a crust on the first side of the bottom. Flip over and cook on the second side for one minute to develop another crust. Add cheese sauce to the top of the hamburger and top the cheese sauce with a slice of cheese. (This is where it gets good.)
3. Combine the garlic and melted butter. Brush the inside of bun halves with the mixture and toast on the grill or pan for 3-4 seconds, until golden and crisp. Flip and toast for 3-4 seconds so the outsides are also lightly toasted.

Making the sauce:

1. Combine ingredients together in a bowl and mix well.
2. That’s it — you just made Donkey Sauce!

Put it all together:

1. Smear Donkey Sauce on the sliced side of both bun halves.
2. Layer the base with pickle slices and the burger patty.
3. Top burger with crispy onion ring, BBQ sauce, sliced onions, tomato and lettuce.
4. Here’s the tough part: place the top half of the bun on top.
5. Fancy bonus! Nope, none this time. This just isn’t a fancy-folks recipe… it’s for everybody.

Chopped Pork Sandwich – Viking River Cruises

You’ve probably heard of the company Viking River Cruises, founded by Torstein Hagen in 1997, which earned a Guinness World Record for christening the most ships ever in a single day, a whopping 16. In fact, Viking has more river cruise vessels operating in Europe than any other company, with more than 50 in the fleet. They are now going to be entering the U.S. market by cruising the Great Lakes and the Mississippi River.

Ingredients

BBQ Sauce:

• 1½ C (338 g) ketchup
• ½ C (126 g) yellow mustard
• ½ C (120 g) dark brown sugar, packed
• 3 med cloves garlic, finely chopped
• 3 T (45 ml) apple cider vinegar
• 3 T (45 ml) Worcestershire
• 2 T (21½ g) Cajun seasoning
• ½ C (118¼ ml) water

Pulled Pork:

• 1 yellow onion, thinly sliced
• 4 med cloves garlic, crushed
• 2 C (473¼ ml) chicken stock or low sodium chicken broth
• 3 T (32¼ g) Cajun seasoning
• 1 T (15 g) dark brown sugar, packed
• 1 4½- to 5-lb (2- to 2¼-kg) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed

Coleslaw:

• ½ head red cabbage, finely shredded
• ½ head green cabbage, finely shredded
• 2 lg carrots, finely shredded
• ½ red onion, finely sliced
• ¾ C (172½ g) mayonnaise
• 3 T (45 ml) apple cider vinegar
• 2 T (24 g) sugar
• Salt and pepper to taste

Assembly:

• 15 soft hamburger buns

Directions

BBQ Sauce: Combine all ingredients in a small saucepan over medium. Bring to a boil, stirring until ingredients are completely incorporated; reduce heat to low and simmer gently until sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes. Remove from heat and let cool to room temperature. If not using right away, cover and refrigerate for up to two weeks.

Pulled Pork: Preheat oven to 275°F (135°C). Spread out onions and garlic in an even layer in a roasting pan; pour in chicken stock. Combine Cajun seasoning and brown sugar in a small bowl. Pat pork shoulder dry with paper towels, then rub all over with spice mixture. Set pork on top of onions and garlic and cover roasting pan with foil; transfer to oven and cook until pork is fork tender, 6 to 8 hours. Transfer pork to a cutting board to cool; strain cooking liquid through a fine-mesh sieve and reserve. If pork has a bone, remove and discard it. With two forks, shred meat into bite-size pieces, discarding any large pieces of fat; return shredded meat to roasting pan. Add 2 C BBQ Sauce and a bit of reserved cooking liquid if too dry.

Coleslaw: Combine red and green cabbage, carrot, and red onion in a large bowl. Whisk mayonnaise, vinegar, sugar, and salt and pepper together in a medium bowl, then add to cabbage mixture; mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.

Plating: Serve pulled pork on buns topped with coleslaw.

• Prep time: 20 minutes.
• Cook time: 6 hours 45 minutes-8 hours 45 minutes.
• Makes 15 servings.

Chicken Flatbread from Luminae – Celebrity Cruises

There’s a distinct difference when you travel the world with Celebrity Cruises. You’ll notice it on every cruise, on every ship, every time. The proof is in the details that create the foundation for your modern luxury experience. Extraordinary destinations. Culinary excellence. Intuitive service. Luxurious accommodations and stunning design. That’s what makes your vacation distinctly, extraordinarily, Celebrity. Here’s a video on making chicken flatbread from their unique Luminae restaurant onboard select ships.

Sesame Fried Chicken – Uniworld River Cruises

When you sail with Uniworld, all-inclusive luxury and culinary excellence make every day special, but it’s the details that truly make the difference: in-suite butlers, high-end amenities, lavish décor across every space and regionally inspired cuisine. It’s all carefully thought out to bring as much joie de vivre on to your ship as you experience on shore.

INGREDIENTS:

• 1 egg
• 7 oz (200 g) evaporated milk
• 3 1/4 lbs (1.5 kg) whole chicken, cut into 8 portions, plus the legs and wings
• 1 cup (750 ml) oil
• 1 cup (250 g) butter

Sesame Coating:

• 10 Tbsp (150 g) toasted sesame seeds
• 2 cups (250 g) flour
• 1 tsp (5 g) poultry seasoning
• 2 tsp (10 g) garlic powder
• 1 tsp (5 g) ground ginger
• 4 tsp (20 g) paprika
• 2 tsp (10 g) salt
• Freshly ground pepper to taste

Preparation:

1. Combine the coating ingredients to make a fine mixture.
2. Whisk together the whole egg with the milk.
3. Dip the chicken pieces in the liquid, then shake off excess and roll them in the sesame coating.
4. Heat the oil and butter together in a deep frying pan over medium-high heat, so that the chicken pieces sit in the pan with the oil mixture covering half the chicken. Start with the drumsticks and thighs first, as they take longer to cook. Try to turn each piece only once, as the coating is very delicate. Fry until golden brown on both sides, about 25–30 minutes total.

Apple-Glazed Baby Back Ribs – Holland America Line

Now with eight world-class celebrity chefs, the Holland America Cruise Line Culinary Council® brings their collective experience, passion and creativity to dining venues across our fleet.

YIELD:
4 servings

INGREDIENTS:
6 tablespoons packed light brown sugar, divided
1 tablespoon kosher salt
2 tablespoons paprika
1 tablespoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
2 (2-2 1/4 pound) racks baby back pork ribs
1 1/4 cups apple cider or unfiltered apple juice, divided
1/2 cup apple butter
1/4 cup apple brandy, brandy or dark rum
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
1 large onion, sliced

DIRECTIONS:
1. Combine 2 tablespoons of the sugar, the salt and spices in a small bowl. With a small, sharp knife, loosen the membrane from the underside of each rib rack. Use your fingers or a pair of pliers to pull off the membrane from the rack. (Alternatively, leave the membrane on the rack but carefully score it with a knife.)

2. Rub 1 tablespoon of seasoning mix into each side of each rack. Place the ribs in a large roasting pan, cover with plastic wrap, and let marinate in the fridge for at least 6 hours. (The ribs can be stored this way for up to 1 day.)

3. Heat the oven to 325°F. In a glass or ceramic bowl, whisk together 1/4 cup of the cider, the remaining 1/4 cup sugar, the apple butter, brandy, vinegar and mustard. Cover and refrigerate until ready to use.

4. Remove the ribs from the refrigerator and lift them up so you can scatter the onion slices under them. Pour the remaining 1 cup apple cider in the pan and arrange the ribs meat side down on the onions. Cover the pan with foil and roast the ribs until the meat is tender and begins to pull away from the bones, about 2 hours. Uncover; allow to cool at least 30 minutes and up to 2 hours.

5. Heat a grill to medium-high. Grill the ribs until heated through and slightly charred, about 5 minutes per side. Brush the ribs on all sides with the basting sauce, then grill the ribs about 3 minutes longer per side. Transfer the racks to a cutting board and cut between the bones to separate the ribs. Arrange on a platter and present any remaining sauce on the side.

Note: These ribs can also be finished under the broiler instead of the grill, making them a year-round treat!

Pecan Pie – Oceania Cruises

As part of its OceaniaNEXT program, an initiative to elevate every facet of the Oceania Cruises guest experience, guests can now savor “The Finest Cuisine at Sea,” which includes the addition of plant-based power foods and 200 new healthy menu selections. In addition to current gourmet offerings, plant-based choices will be available at breakfast, lunch, and dinner in The Grand Dining Room and Terrace Café.

Ingredients
1 prebaked pie crust (9 1/2 -inch)
1 cup Karo light corn syrup (12 oz)
¾ cup dark brown sugar (6 oz)
Pinch of salt
1/3 cup melted butter (3 oz)
½ tablespoon vanilla paste
4 whole eggs, slightly beaten
1 ½ cups whole pecans (7 oz)

Directions
Combine the corn syrup, brown sugar, salt, melted butter and vanilla and mix well. Fold in the slightly beaten eggs.

Evenly spread the pecans in the prebaked pie shell and pour the mix over it.

Bake the pie in preheated oven at 350°F for approximately 40 minutes or until a knife inserted in the middle of the pie comes out clean.

Cool and keep refrigerated until completely set and then cut 12 slices. Serve at room temperature. If you’d like to serve the pecan pie with whipped cream, try adding a splash of bourbon or espresso to the whipped cream.

Wiki Rum Punch – Norwegian Cruise Line

Ingredients:

• .5oz Bacardi Superior Rum
• 1oz Bacardi Gold Rum
• .25oz Passion Fruit Liqueur
• .75oz Simple Syrup
• 3 Dashes Bitters
• 1.25oz Pineapple Juice
• .75oz Fresh Lime Juice

Garnish:

• Pineapple Slice
• Burnt Orange
• Umbrella

Instructions:
Measure all ingredients and pour into cocktail shaker. Shake with ice. Strain into tiki mug filled with fresh ice and garnish.

The American – Disney Cruise Line

This popular specialty cocktail has been served on Disney Cruise ships for over 10 years!

• 1 ½ oz White Tequila
• ½ oz St Germain Elderflower
• Dash of Watermelon Syrup
• ¼ oz Agave Nectar
• ½ oz fresh lime juice
• Garnish- watermelon skewers

Pina Colada – Crystal Cruises

1 cup of ice
4 oz. Pineapple juice
1 ½ oz. Myers Rum
1 ½ oz. Coco-Lopez coconut cream
1 ½ oz. Half and half

Note: The piña colada is not a frozen drink the ice is there to chill and thicken only. Blend until you have a smooth-pouring cocktail. Enjoy!

Pinky’s Delight – Windstar Cruises

Ingredients & Procedure

• 1 oz Vodka
• .5 oz Malibu Rum
• .5 oz Peach Schnapps
• 2 oz Cranberry juice
• 2 oz Sour Mix
• Splash Grenadine

Pour all ingredients into mixing glass with ice and shake vigorously. Transfer in to the Poco Grande cocktail glass and splash of grenadine. Garnish with carved lime and celery leaves.

Grilled Curried Chicken Kebabs – Amazara Cruises

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