Friday, February 17, 2017

Cruising Cuisine for the Boat Cook

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Galley Recipe of the Week
Skillet Reubens
    One burner, one easy Reuben, four generous servings. Use a skillet the same size as the tortillas and everything bakes into one meaty, melty feast. 

8 ounces shredded Swiss cheese
12-ounce can of corned beef, broken up OR
12 ounces deli corned beef, cut up
14.5-ounce can of sauerkraut, rinsed and well drained
1/3 cup Thousand Island dressing
4 8-inch flour tortillas


    Put an 8-inch tortilla in a cold, greased 8-inch skillet. Top with some of the corned beef, some of the cheese and kraut, and a drizzle of dressing. Repeat, ending with a tortilla and a final sprinkling of shredded cheese.  Cover and cook over medium heat until heated through. Slide out of the skillet onto a cutting board and cut in quarters.  Serves 4. 


See this week's homemade trail mix recipe at http://www.createagorp.blogspot.com
Make a big batch, then package in snack bags so you'll always have a healthy snack in your pocket on board, in the dink or on the beach. 




Tips for the Galley Cook


    * When using your own or store-bought pizza dough, scatter a piece of parchment with sesame seeds, cornmeal or pecan meal. Then roll out dough on it. Baking parchment transfers easily to the baking sheet and is oven-safe to 400-420 degrees F.


    * Make finger food salads. Fill Bibb lettuce cups or endive spears with cole slaw, fruit salad or tossed salad. 


    * Brown portions of pork or chicken, then add a mixture of ½ cup pineapple juice and 2 tablespoons each Dijon mustard and honey. 


Cover and braise. When meat is done make a sauce with pan drippings. Whisk together 1 tablespoon cornstarch and 1 cup pineapple juice. Stir into pan juices over medium heat until thick. Nice on rice.

    * Keep mint tea, ginger tea and bouillon on board for mal de mer and minor tummy upsets. To make minty cocoa, brew a cup of mint tea, then stir in instant cocoa mix. 


    * Add a splash of white vinegar to potato water before draining them. They’ll look whiter.


See this weeks big-batch snack recipe, a gorp to package in individual packs for the pocket. Eat anywhere. See Create A Gorp.

Pantry Recipe of the Week
    Each week we present a recipe made entirely from shelf-stable ingredients. Add Survival Food Handbook to your library. It’s a guide to buying, stowing and preparing supermarket staples for cruising or emergencies.

Catch-All Cookies
 

1 stick of butter or butter-flavor shortening (½ cup)
1 ½ cups graham cracker crumbs
1 cup each chocolate chops, broken nuts,  peanut butter or butterscotch chips and shredded coconut.
13-ounce can sweetened condensed milk


    Melt butter or shortening in a nonstick skillet. Add crumbs and remaining ingredients in the order given. Drizzle condensed milk over all. Cover and bake over low burner until everything melts together. Cool in the pan, slide out onto a cutting board and cut in wedges. 


See more of Janet Groene's galley-easy recipes at http://www.campandrvcook.blogspot.com

Bonus Recipe
Blackbeard Shrimp Soup
    More than soup, this is a hearty one-pot supper. Small, frozen shrimp are sometimes called salad shrimp. Bok choy is two vegetables in one, dark green leaves and white, celery-like ribs.

16-ounce package small cooked shrimp
Medium bunch bok choy, cut in bite size
2 large carrots, peeled and chopped
4 cups water
4 chicken or fish bouillon cubes
1 can black beans, drained and rinsed
Freshly ground pepper to taste


    While shrimp thaws and drains, cook boy choy and carrots in water with bouillon. When they are tender stir in black beans and shrimp, heat through and season to taste. Serves 4 to 6.
   

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