Galley Recipe of the Week
Pork With Ruby Orange Sauce
2-pound pork tenderloin (not marinated)
1 teaspoon each salt, pepper, powdered sage
1 tablespoon vegetable oil
1/3 cup cooking sherry
1/2 cup currant jelly
10-ounce can mandarin oranges, drained OR
Sections from two oranges, seeds removed
Rub tenderloin with a mixture of salt, pepper and sage and brown it in oil in a nonstick skillet. Add sherry. Cover and cook over low heat until pork tests done at 165 degrees. Stir jelly and sherry into pan juices. Stir in oranges to heat through.
Slice tenderloin and arrange on plates with steamed rice. Spoon oranges and sauce over meat and rice. Serves 4.
Pantry Recipe of the Week
Each week we post a recipe that calls for no fresh ingredients. I can meats myself in re-usable canning jars but excellent quality canned meats are also available from specialty suppliers. https://amzn.to/2ZIVf4g
If you’re on short water rations, use juices drained from the vegetables as all or part of the water measurements. The gravy mix should be the packet size that calls for two cups water.
2 tablespoons dried onion bits
1/4 cup dry red wine
3/4 cup water
28-ounce can of ground beef https://amzn.to/2ZIVf4g
½ teaspoon allspice
3/4 teaspoon ground nutmeg
1 tablespoon soy sauce
1 packet country gravy mix, stirred with 1 cup cold water
1 to 2 cans diced potatoes, drained
1 can mixed vegetables, drained
Dried parsley flakes.
Soak onion bits in wine 30 minutes. Put canned ground beef in a pan and break it up, adding onion bits and wine, water,soy sauce and spices. Bring to a boil, cover and reduce heat. Simmer 20 minutes. Stir in gravy mix and vegetables. Stir until sauce thickens. Season to taste. Sprinkle with dried parsley flakes.
Tips for the Galley Chef
* Freeze-dried eggs come in two types. One type is cooked. You add hot water and sit down to a meal of scrambled egs. These eggs are ready to eat but they are NOT what’s needed in recipes that rely on raw eggs such as custard. Know the difference.
* Bubble wrap is inexpensive to buy by the roll. Cut it in small pieces and tuck tufts of it between glass jars in the galley for a quieter ride, less breakage. When it’s grotty, throw it out.
* Do you use rubberized shelf lining? A similar material is sold in large pieces for anti-slip use under throw rugs. Get much more for the money and cut to fit. An 8-inch square of this material is also a good gripper for opening jars. PS. Line the bottom of the toolbox and tackle box with this material too.
* Are you a beach comber? Scallop or tellin shells make attractive little single servers for soft butter.
* An old sailor’s tip trick is to add a handful of crushed saltines to a batch of scrambled eggs just before serving.
Have you read all of the Yacht Yenta mysteries? They are a hoot. Start anywhere from January through April.
There are now four in the series, going on five. February Felony is Book Two. https://amzn.to/3aEcZQP
Skillet Meal of the Week
|Can alsp be served over pasta, grits, etc.|
1 cups flour
2 teaspoons salt
1 teaspoon white pepper
½ teaspoon dry mustard
2 pounds “salad” shrimp, thawed and drained
16-ounce package imitation crabmeat
2 sticks butter
4 cups milk
1 cup light cream
1 tablespoon Worcestershire Sauce
10-ounce can sliced mushrooms, drained
Small jar diced pimento, drained
½ cup dry sherry
1 package chow mein noodles
In a bag or bowl mix flour, salt, pepper and mustard. Thaw and drain seafood. Melt butter in a large pan and stir in flour mixture. Stirring constantly over low heat add milk, cream and Worcestershire. When sauce thickens, stir in seafood, mushrooms, pimento and sherry. Heat thoroughly.
Place chow mein noodles in 6 to 8 soup plates and cover with seafood mixture.