For most people, three “inspired” catered meals a day sounds like heaven, but for guests aboard a charter yacht that is what they can expect…all while casually dressed and tucked happily aboard a sumptuous yacht. In fact “Around the World in Seven Days” is what Captain/Chef Richard Cassarino promises you from the galley aboard his 57’ catamaran Priorities cruising the Caribbean and offering international cuisine coupled with great wines.

Captain Rich, raised in Connecticut, worked at a restaurant during his last two years of high school, where he was inspired to be a chef. While attending the College of Culinary Arts at Johnson & Wales University, Rich started working at Tarantinos Restaurant in Providence. In his senior year he heard Tarantinos, where he worked, was for sale and became the owner two months after graduating.

Renaming the restaurant Cassarino’s Ristorante, Rich operated his establishment for 18 years and it was consistently rated the “Best Italian Restaurant in Providence.” He sold Cassarino’s and now brings his superior culinary and entertaining skills to the charter yacht market on his yacht Priorities.

“To me, combining my two passions, sailing and cooking is a dream come true.” Rich said. The following are a couple of Rich’s favorite recipes.

PISTACHIO ENCRUSTED RACK OF LAMB

Preparation time: 15 minutes
Cooking time: 20 minutes
Resting time: 10 minutes
Serves: 4

3 Frenched New Zealand lamb racks.
Goat cheese, crumbled
1/4 cup crushed pistachio nuts
Salt and pepper
2 Tbsp. Butter
1 cup veal demi glace
1 cup Australian Shiraz wine
1 cup pomegranate juice.
2 oz. heavy cream
Garnish: Crumbled goat cheese and fresh Rosemary

Preheat oven to 350ºF and preheat grill to hot. Lightly grill the lamb racks on both sides to sear the meat and seal in the juices. Remove the lamb from the grill. Season the racks with salt and pepper. Lightly coat the meat side with goat cheese and then with the pistachios.

Place the lamb chops in oven for about 15 minutes (medium rare). Cook less time if you want the lamb rare or longer for medium. These are best served medium rare. While the lamb is in the oven melt the butter in a saucepan over high heat. Add the Shiraz and pomegranate juice and reduce by half. Add the demi glace and reduce a little more then add the heavy cream simmer two minutes and remove from the heat.

Remove the lamb racks from the oven and let them rest for five or ten minutes. Cut the lamb racks into 1/4's two bones each and place three pieces on the plate with all the bones in the center shaped like a teepee. Pour the sauce over the lamb and garnish with crumbled goat cheese and fresh Rosemary. Serve over a vegetable risotto.

CAJUN CRAB CAKES

Preparation time: 15 minutes
Cooking time: 6 minutes
Refrigeration time: 30 minutes
Serves: 4

1/4 cup mayonnaise
2 Tbsp. mustard
1 Tbsp. fresh chopped parsley
1 tsp Cajun seasoning
Pinch of black pepper
2 teaspoons chopped scallions
1 lb. large lump crab meat
4 slices of white bread no crust
1/2 cup bread crumbs
Garnish: Finely diced red bell pepper

In a bowl, mix mayonnaise, mustard, chopped parsley, Cajun seasoning, black pepper, and scallions. Crumble the white bread and add to the mayonnaise mixture. Gently fold in the crab meat (be careful not to break it up too much). You can add some bread crumbs to the mixture if it seems a little loose. Roll mixture into golf ball size pieces, flatten and coat with bread crumbs. Refrigerate for at least 30 minutes. In a hot frying pan add vegetable oil and cook crab cakes until golden brown.

CAJON AIOLI SAUCE

1/2 cup mayonnaise
2 tsps. chopped capers
2 drips of Tabasco
1 tsp. fresh lemon juice
Sprinkle of Cajun seasoning

Mix all ingredients together and place a dab of the aioli on the hot crab cake and garnish. Serve over mixed greens with fresh lemon.