Paddlemeals: Over to Hil

October-November 2006

This is an article from WaveLength Magazine, available in print in North America and globally on the web.
To download a pdf copy of the magazine click here: > DOWNLOAD

by Debbie Leach

No, the title is not a typo. Over ten years of collecting and sharing Paddle Meals, I’ve connected with so many creative chefs who enjoy dining al fresco. Now, it’s time to hand over the column to someone else and Hilary Masson is an enthusiastic paddler and foodie who agreed to take over this space. Hil guides trips in Haida Gwaii and the Baja eight months a year, so has lots to offer from her ‘out of boat’ experiences.

Here’s a sampling of southern specialties that Hilary, her brother Ryan and Joel Lopez will be using with Baja Kayak Adventure clients this winter. They’re taking along a hand crank blender to expand their repertoire.

JOEL’S BREAKFAST QUESADILLAS
3 corn tortillas per paddler
half a pear per paddler, sliced very thinly and sprinkled with cinnamon and nutmeg
Queso fresco (or substitute goat cheese), sliced
Oil the griddle or fry pan and place over medium-high heat. Arrange slices of pear and cheese on half of each tortilla. Fold over the tortilla and heat until golden brown. Flip and heat the other side. Try to eat just one!

TROPICAL FRUIT SMOOTHIES
For 4 at a time
Combine in blender and whiz until smooth:
1 papaya—peeled, seeded and chopped into 1” squares
1 cup pineapple cubes—or half cup pineapple and half cup
banana slices
2 oranges, peeled and seeded, or 1 cup orange juice
1 cup yogurt
1 tbsp honey
squeeze of lime juice

COOL GAZPACHO
For 6 servings, combine:
7 large tomatoes, finely diced
1 red onion, finely diced
2 cloves garlic, peeled and finely chopped
1 large cucumber, finely diced
1 yellow, orange or red pepper, seeded, finely diced
1 tbsp. fresh lemon or lime juice
1 tsp. ground cumin
2 tbsp. fresh cilantro, chopped
hot sauce/salt and pepper to taste
Gazpacho should be chunky. If the soup is too thick, add some cold water. Serve, garnished with cilantro leaves.

Editor’s Note: Many thanks to Debbie for her years of service to WaveLength. And welcome, Hilary!