There is always work to be done on a boat and the days can get long. Be it because of rough seas or just too many other things to do sometimes you just want to get in the galley and get out. Something fast, simple, and delicious. What better than quesadillas?
Simple enough to cook on the high seas, quesadillas make fabulous boat food. There are infinite numbers of things you can do with this dish and the other night I decided to class dinner up a bit.
Truffles paid for one of the boats in the WARC 2012-13 round the world flotilla. Ruby, the gorgeous Amel 54 was owned by a French truffle importer. Now I knew the scrumptious fungus was highly prized, but a seller being able to afford a million+ dollar boat even surprised me. Since sailing in the same flotilla as the truffle yacht I’d had truffles on the brain.
Joining Umineko, I brought truffle salt for the pantry. The aromatic truffle-laden salt is delicious, and not terribly expensive or space-consuming. In other words, perfect for sailing. With a strong enough truffle scent to catch a whiff from across the room, it turns the simplest meal to gourmet fare.
These quesadillas are one of my favorites. The tangy cheddar blends perfectly with the sweet flavor of caramelized onion and the truffle salt’s deep earthy bass gives it a new dimension.
Ruby’s Queequeg Quesadillas
- ½ cup shredded cheddar cheese
- 2 flour tortillas
- 1 teaspoon truffle salt
- ¼ cup chopped olives
- ½ onion chopped
- 2 cloves garlic, minced
- 1 T butter
- Sautee garlic and onion in 1 tablespoon butter until golden brown and caramelized
- Heat a tortilla in an ungreased pan over medium flame
- Sprinkle ½ cup cheddar cheese (setting aside 2 tablespoons) evenly over tortilla
- Distribute onion/garlic mixture evenly over cheese
- Place remaining cheese over mixture
- Sprinkle truffle salt over remaining cheese
- Place second tortilla over the top
- Cook until cheese is almost completely melted and bottom tortilla is golden brown (about 5 minutes)
- Flip and cook until second side toasted.