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Galley Recipe of the Week
Master Recipe for Chili
Chili contests. Chili recipes. From vegetarian to venison, the world is awash in chili recipes. Let’s cut to the chase with one master chili recipe.
Worcestershire sauce? Bacon bits? Poblanos, serranos, chili powder, herbs? What kind of hot sauce? Toppings? Stockpot or slow cooker? Campfire, camp stove or RV range? Chili beans, kidney beans, black beans?
Here are the basics. The rest is up to you.
3 pounds ground meat (beef, pork, chicken, turkey, venison, buffalo, sausage, preferably two or more)
3 medium onions, diced
4 cloves garlic, minced
3 ribs celery, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 cans, 28 to 32 ounces each, diced tomatoes, undrained
4 cans, 15 ounces each, beans, preferably two or more types, undrained
In a large pot brown meat, gradually stirring in onion, garlic, celery and green and red peppers. Add tomatoes and your own secret ingredients. Cover and simmer long and slow while flavors blend. Stir in undrained beans and simmer some more. Serves 12 to15.
Are you prepared for a weather delay? A bridge that won’t open? A check that is delayed, leaving you broke in a strange port? An engine that won’t kick over?
Even on a day sail or a quick fishing trip, stuff happens. Food is the ultimate boating insurance. Janet Groene’s Survival Food Handbook is a guide to provisioning your boat with shelf-stable supplies from the supermarket. No pricey survival rations required.
Here’s a recipe made entirely from ordinary stowed ingredients. If your supermarket doesn't carry True Lemon, order it online.
Shrimp Linguine Alfredo
1 packet True Lemon lemon crystals
½ cup water
1 tablespoon dried diced onion bits
1 teaspoon dried garlic granules
2 to 3 cans shrimp, drained and picked over
12-ounce package linguine, cooked according to package directions
24-ounce jar Alfredo sauce, regular or lite
Small jar diced pimento
Dried parsley flakes (optional)
Mix lemon powder with water and soak dried onion and garlic granules 30 to 60 minutes. Drain and save the liquid. Add soaked onion and garlic to the boiling water when cooking the linguine.
Drain linguine and fold in Alfredo sauce. Stir in 1-2 tablespoons pimento and heat gently. Adjust seasonings, adding some of the reserved lemon water to taste. Sprinkle with parsley flakes. Serves 5 to 6.
Skillet Recipe of the Week
Hashed Brown Skilletopia
One skillet makes a big breakfast, lunch or supper.
1/3 cup milk or cream
1 teaspoon each salt, white pepper
16-ounce package hashed brown potatoes, thawed
2 tablespoons each butter and vegetable oil
8-ounce can peas and carrots, drained
Chopped scallions, chives or parsley OR
Shredded cheese OR
Real bacon bits OR
Salsa, ketchup or tomato sauce
Whisk eggs well with milk, salt and pepper. Melt butter and oil in a large, deep, nonstick skillet. Tilt to coat bottom and sides of skillet. Press potatoes into bottom and sides to form a crust. Use the back of a large, wet spoon to press into an even layer.
Cover and cook over medium heat until potatoes are beginning to brown on the bottom. Carefully pour in eggs and sprinkle with peas and carrots. Cover and cook just until eggs set but are still moist. Slides out onto a cutting board and serve in wedges. Serves 6.
Cook’s note: This is also good when made with frozen O’Brien potatoes, which include onions and red and green peppers.
Tips for the Boat Cook
* To make hush puppies, mix Jiffy corn bread batter according to package directions but use only enough milk to make a stiff dough. Stir in very finely chopped jalapeno and onion. Deep-fry in walnut-size blobs.
* Soothe seasick stomachs. Stir a sachet of dried ginger honey into hot water or tea.
* One of the most popular, space-saving spice blends is Italian seasoning. When you make your own you can fine-tune the mix to your own tastes. Here’s a start: 5 tablespoons each dried, crumbled oregano and dried, crumbled thyme; 2 tablespoons each dried basil and crumbled rosemary; 1 tablespoon each freshly ground peppercorns and rubbed sage. Optional: ½ teaspoon cayenne pepper. Keep cool and dry.
* Many classic meatloaf recipes call for a can of condensed cream of tomato soup. For a change, try the same recipe with another condensed soup such as chicken gumbo, alphabet, beef vegetable or creamy onion.
* Drain a jar of stem-on maraschino cherries. Save the syrup and fill the jar with gin, rum or bourbon. Refrigerate overnight. Drain off booze and mix it with the reserved syrup to spoon over ice cream or pound cake Pat cherries dry with paper towels, dip in melted chocolate and serve as an after-dinner lagniappe.
* Bacon burgers will be easier to serve and eat if you cut up the crisply cooked bacon and mix it with the ground beef. Every bite will burst with bacon goodness.