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Galley Recipe of the Week
Batter-Spiced Catch of the Day
Hot and tangy, this recipe really wakes up bland fish. Whatever your morning catch-- fresh or salt water, large or small fillets, spice it up with an all-day marinade. When cruising, part of the fun is to sample local hot sauces.
6 to 8 generous servings of fresh-caught fish
½ cup well-shaken buttermilk
1/4 cup your favorite hot sauce
2 cups flour
2 teaspoons salt
½ teaspoon garlic powder
Vegetable oil for frying
Mix hot sauce and buttermilk in a plastic bag. Add fish and marinate in the reefer, turning occasionally, for 8 to 12 hours.
Mix flour, salt and garlic powder and spread on a paper plate as needed. Heat 1 ½ inches of oil in a deep skillet until it shimmers. Shake off buttermilk, dredge fish in flour mixture and fry fish in hot oil until crispy. Discard leftover marinade.
Pass additional hot sauce and complete the meal with corn muffins and salad.
Cook’s note: buttermilk is best but you can also use a small can (2/3 cup) of evaporated milk whisked with a tablespoon of vinegar or lemon juice and the hot sauce.
Pantry Recipe of the Week
Each week we present a recipe made entirely from stowed ingredients. Galley-tested by author Janet Groene.
Caramelized Chicken-Onion Soup
With patience you can turn bland canned breast of chicken into a rich, brown, meaty soup. Liquids drained from the chicken and vegetables may be used as part of the water measurement.
12- to 16-ounce jar or can of whole, small onions, also called Holland onions
10-ounce can chunk white meat chicken
2 tablespoons vegetable oil
1 teaspoon granular garlic
8 cups water*
15-ounce can diced carrots or 2 cups reconstituted carrots
6 teaspoons powdered chicken bouillon or chicken soup base
1 teaspoon celery seed
3/4 cup small pasta such as dilatini, orzo, small shells or macaroni
Drain onions, cut in half and drain cut side down on paper towels. Drain chicken and vegetables.
In a soup pot or saucepan, heat oil and sizzle chicken and onions, stirring constantly, until they are a rich, caramelized brown color with a syrupy glaze. Don’t rush this step. You want to caramelize the onions’ natural sugar without burning them.
Add water to liquids to make 8 cups and add to chicken mixture with the garlic, soup base and vegetables. Bring to a boil and add pasta. Cover and simmer over low burner until pasta and vegetables are tender. Serves 4.
Cook’s note: this is a recipe that is easy to tweak or bulk up. to feed more sailors by increasing almost any of the ingredients. You might double up on the chicken or add color with a can of diced tomatoes, half a cup of freeze-dried green peas and/or a sprinkling of dried parsley.
Tips for the Galley Chef
* Mix up brownie batter and put half in a greased pan. Cover completely with a layer of graham crackers. Using 2 spoons, place a teaspoon of marshmallow cream on each cracker. Press a few chocolate chips into each blob of marshmallow cream. Top with another layer of crackers and press gently to spread marshmallow cream. Carefully add remaining batter. Bake as directed. Let cool at least 10 to 15 minutes before cutting. Use a sawtooth knife.
* How much is enough when you provision the boat for two people and three months? Four people and a one-week charter? A family of two adults and two children on a one-week vacation? Survival Food Handbook (Kindle or paperback) is written for sailors and campers. It’s filled with facts, hacks, precautions, substitutes, lists and useful information on feeding your family with shelf-staple foods in emergencies of many kinds.
* Make a faux liver pate by mixing two tablespoons of sherry and some freshly ground pepper into an 8-ounce tube of liverwurst. Pack into a bowl or crock Chill and serve as a spread.
* Here’s an easy way to serve sweetcorn. Put a couple of inches of water in a pan that’s wide enough to dip an ear of corn. Melt a stick of butter in the water. It will float to the top. Using tongs, quickly dip cooked corn in the pan. It will emerge coated with butter. Serve at once or roll in seasoned salt first. .
SKILLET MEAL OF THE WEEK
Warm ‘n Sweet Bulgur
½ cup bulgur
3/4 cup boiling water
2 to 3 thick bacon slices, chopped
1 cup seedless grapes, halved
½ cup sliced celery
½ cup coarsely chopped pecans
2 or 3 firs scallions, sliced
2 tablespoons raspberry vinegar
1 tablespoon olive oil
1 tablespoon maple flavor pancake syrup
Put bulgar in a bowl, add boiling water, cover and let stand 30 minutes. Drain any water that hasn’t been absorbed.
Fry out bacon until crisp and drain on paper toweling. Spoon off all but 2-3 tablespoons of bacon fat. Quickly stir-fry grapes, celery, pecans and scallions to coat with flavor. Fold in bulgur and bacon bits and heat through.
Combine vinegar, oil and syrup fold into bulgur mixture. Serves 2 as a main dish, 4 as a side dish.
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