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Galley Recipe of the Week
Chinese Chicken in Foil
Prepare it on the grill or put the foil packets in the oven or a covered skillet. Either way, you eat out of the foil. No dishes to wash.
4 pieces of foil
4 thick slices from a sweet onion
2 teaspoons vegetable oil
1/2 cup creamy peanut butter
1/2 teaspoon ground ginger
2 tablespoons soy sauce
1 teaspoon powdered chicken bouillon
½ teaspoon powdered garlic
4 portions skinless, boneless chicken breast
Spray foil with nonstick spray. Center a slice of onion on each and drizzle lightly with vegetable oil. Sprinkle lightly with salt and pepper.
In a bowl mix peanut butter, soy sauce, bouillon and garlic. Pat chicken dry and spread with peanut butter mixture. Place chicken on the onion slice. Close foil tightly and cook over well started coals, turning packet often, until chicken tests done (170 degrees). Open foil carefully. Steam will be HOT. Serve with French bread to mop up juices.
Survival Food Handbook is a guide to provisioning your boat with supermarket supplies that can be stowed for weeks, even months. No pricey survival foods needed. Also tips on emergency problems such as cleaning up after a flood or fire, alternate cooking methods, water supply, what to do if the freezer fails and more.
Pantry Recipe of the Week
No fresh foods needed for these recipes unless, of course, you have them on hand anyway. Keep an ample pantry for emergencies and for those days when you want a quick, easy meal.
4 servings instant potato flakes
4 servings salt cod, soaked and shredded per package directions OR
4 servings canned fish such as tuna or salmon, drained
1 teaspoon dried dillweed
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
2/3 cup tinned cream
Add hot water to potato flakes until they are creamy. Fold in fish, dillweed and black pepper. Heat oil to shimmering in 10- or 12-inch skillet and spread potato mixture in any even layer. Cover and cook until mixture is browned on the bottom. Drizzle with cream and cook just to heat through. Serves 4.
Never be without a snack in your pocket. See easy recipes for homemade trail mixes and other nibbles at Create A Gorp.
Tips for the Galley Cook
* Make your own sweet, fruity tea. Stir ½ teaspoon of any fruit flavor gelatin dessert mix (regular or sugar free) into a mug of boiling water. Add a tea bag. Stir and steep.
* Assemble ingredients for each dish before lighting the stove, then fire up and focus on quick, safe cooking. It saves time, saves fuel, saves heat build-up in the boat in hot weather.
* You can’t have too many sizes and types of suction cup racks and pegs in the boat. Put them up, move them, remove them. When traveling to a charter boat I take a half dozen of the cheap ones. Use them anywhere, leave them behind.
* I like this heavy duty suction cup clothes peg to hold an apron or towel in the galley.
* This suction cup, swing-away towel rack is a lifesaver for drying towels, washcloths and lingerie. It folds flat when not in use. Warning: don’t rely on suction cup bins to hold heavy loads, especially underway.
Naughty or Nice Hot Toddy
Even in summer it can be chilly when you’re rafted up under the full moon for a party. Put this drink in your crock pot or large soup kettle and ladle it up naughty or nice.
2 quarts apple juice
2 quarts cranberry juice
1/4 cup brown sugar
2 teaspoons cinnamon
½ teaspoon ground cloves
Rum if desired
Bring to a boil, then reduce heat to keep it warm. Serve in small cups. If you like, add a tot of rum to the cup before adding the toddy. Makes one gallon.