Galley Recipe of the Week
Slow Cooker Brisket
Small bag of shredded cabbage for cole slaw
1 cup matchstick carrots
Large onion, peeled and cut in crescents
2-pound brisket of beef, trimmed of excess fat
2 teaspoons vegetable oil
1 teaspoon dried dillweed
2 cups beef broth, divided
1 cup heavy cream
1/3 cup flour
Grease cooker insert and put cabbage and onion in the bottom. In a large, nonstick skillet, brown brisket in hot oil. Sprinkle with salt, pepper and dillweed. Place brisket over the vegetables and drizzle with a cup of the broth.
Whisk the other cup of broth with the cream and flour and pour over brisket. Cover cooker and cook 5 ½ hours on High or 9 to 10 hours on Low.
Slice brisket and serve in buns or over rice, noodles or potatoes. Serves 6.
Dutch oven method: Brown brisket in hot oil in a Dutch oven and cover with remaining ingredients. Cover tightly and cook over low-medium heat 1 hour or until brisket is tender.
Tips for the Boat Cook
* The next time you make a fruit cobbler, drop small bits of cream cheese among the fruit for a rich, creamy surprise.
* Most greens are grown in sandy soil and rinsing alone may not dislodge the grit. Fill a large bowl with fresh water or clean sea water and plunge greens in by the handful several times. Sand will settle to the bottom. This is also the best way to clean leeks.
* When your white drinking water hose wears out, save a couple of feet to cut up and make protective sheaths for the ice pick, knives, saw blades, scissors. Slip it over ropes and cords as a chafe guard. Split and wrap over handles, like the bucket handle, for easier grip. Slip over the end of a funnel when you need a longer extension. Before using, soak pieces in a bleach solution to clean inside and out. Flat hose also makes a good replacement for broken webbing in outdoor chairs.
* Reduce steam in the cabin and cook faster with less fuel when you have a good cover for pans and skillets. Yet many pans don’t come with lids. Here’s one that fits all sizes.
Pantry Recipe of the Week
Each week we present a recipe that requires no fresh ingredients at all. Spare food and a filled pantry are insurance ashore and afloat. Sure as shootin', stuff happens.
Christmas Red ‘n Green Beans
3 cans whole green beans, drained
3 tablespoons olive oil
1 teaspoon mild curry powder
1/3 cup dry white wine
½ cup dried cranberries
½ cup broken walnuts
Drain green beans well. Heat olive oil and stir in curry until it’s fragrant. Stir in walnuts and cranberries to coat. Add wine and green beans. Cover and simmer until cranberries are plump. Serves 6.
Skillet Recipe of the Week
Fake “Beef” Burgundy
This stove-top recipe is ideal for a skillet, Dutch oven, saucepan, pressure cooker or slow cooker.
2 thick slices of bacon, cut up
2 large turkey thighs
½ teaspoon each salt, pepper and about 1/4 cup flour
1/4 cup olive oil
Medium onion, diced
2 large carrots, peeled and cut up
8 ounces sliced mushrooms
2 cups dry red wine
12 to 16 small purple potatoes, scrubbed
Fry out bacon until it’s crispy and set aside on paper towels, leaving fat in the pan. Discard turkey skin. Cut meat off turkey thighs and cut it in bite size. Shake in a bag with salt, pepper and flour.
Add olive oil to bacon fat and heat. Shake excess flour off turkey pieces and brown in the fat. Add onion, carrots and mushrooms to coat.
Add 2 cups wine, bring to a boil and add potatoes. Cover, reduce heat and cook until turkey and vegetables are tender. Stir in reserved bacon.
Serve in shallow soup bowls with chunks of French bread. Serves 4.