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Galley Recipe of the Week
Cruising sailors find okra in native markets in Africa, the Middle East, Greece, Turkey, India, the Caribbean, South America and the Southern U.S. It’s the perfect complement for native sausages wherever you find them. When buying unfamiliar sausages, know how they are prepared. Some require long boiling or grilling. Some are smoked or cooked and need little or no cooking.
Sand Dollar Skillet
12 to 16 ounces okra, trimmed and sliced in rounds
About ½ cup cornmeal
1/4 cup flour
1 teaspoon each salt, pepper
Oil for frying
12 to 16 ounces fully cooked sausage such as kielbasa, sliced
Put okra in a clean bag with the cornmeal, flour, salt and pepper. Shake well. Coat a large skillet generously with vegetable oil. Shake excess flour off okra slices, and fry in hot oil. When okra begins to brown, stir in sausage and keep stir-frying until everything is browned. Serves 4.
Optional: stir in a can of drained, rinsed, sliced potatoes or white beans with the sausage.
Did you know that the Yacht Yenta mysteries are laced with shortcut galley recipes from author Farley Halladay, a former charterboat cook? They are all part of the fun in these poignant, yet humorous “cozy” mysteries with saltwater flair. For Kindle, Nook, Google Play et al. June https://amzn.to/3hXvkhX
Tips for the Galley Chef
* Drain a can of sliced water chestnuts and pat dry. Using tongs, dip in batter one by one and fry in hot oil. Serve with soy sauce.
* Try using cola or cooled coffee in place of water when making a chocolate cake mix.
* *No bake cookies. Make rice crispy cookies and fold in 1 packet Jello, any flavor, to melted marshmallow before adding rice.
* To make a quick, protein-rich pancake “syrup” whisk one part peanut butter with 1 part Karo syrup (lite or dark) and milk or cream ad lib.
A JANET GROENE APPROVED PRODUCT
I don’t often accept products for field testing but this one passes muster on all levels. The RV Hose Storage Bag is, first of all, something every boater can use to keep things clean, dry, separate and easily retrieved from a storage compartment. Stow the bags in a stack or tuck them in to whatever compartments work for you.
Second, the set is rugged for years of use and that includes the easy drawstring closures and the three heavy duty labels for the drinking water bag, black water bag and electrical cord. Third is the attractive price at $39.95 for the set of three bags. See it at https://amzn.to/3B1Dxbd
Bags are also available separately for $16.95 if you don’t need the third “black water” hose bag but it’s just right for spare dock line or other coil. The size of the kit and bags is suitable for medium boats with medium size and length electric cords.
Pantry Recipe of the Week
No fresh foods are required in these recipes. See more about Janet’s Food Survival Handbook, https://amzn.to/2PvOBbx It’s about choosing, stowing and cooking with familiar pantry staples from the supermarket, not high-priced survival foods.
No fresh foods are required in these recipes. The book is for sailors and campers who have limited space, yet need emergency foods at the most unexpected times and places.
Provisioning a boat with canned foods isn’t just about having back-up or cruising on the cheap. While cruising the Bahamas we once met a Canadian yachtsman who had left home with cases–cases!–of pricey but utterly delicious and infinitely versatile canned Canadian lobster. How we loved invites to his boat! If you stock lobster on board, here’s a heavenly way to prepare it.
The recipe also works with cheaper canned seafood such as crabmeat, salmon or tuna but I can dream, can’t I?
2 cans, 6.5 ounces each, lobster meat
1/3 cup vegetable oil
1/4 cup flour
1 teaspoon each salt, sweet paprika
1/8 teaspoon cayenne pepper (optional)
Scant 2 cups canned cream or evaporated milk
1 cup crushed round buttery crackers
1/4 cup grated dry cheese such as Parmesan
Drain the lobster and put juice in a 2-cup measure. Heat oil, stirring in flour, paprika, salt and cayenne to make a pale roux. Add diluted canned cream or evaporated milk to fill the 2-cup measure. When flour mixture is well blended, slowly whisk in cream or milk over low heat to make a smooth sauce.
Break up lobster and stir into sauce to heat through. Crush crackers and mix with Parmesan. Spoon lobster onto plates (over rice if you wish) and top with crumb mixture. Serves 4.