Friday, September 8, 2017

Boating Meals for Fair Weather and Foul

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    I’m in Florida, where immediate prayers are cares are for those in the path of Irma.  Wishing you all safe harbor and a full pantry. To avoid plugging bilge pumps, remove paper labels from cans and re-label cans in grease pencil (not felt pen). 


Galley Recipe of the Week
Joie de Mer Cookies

OK, they are a cure for mal de mer, but we don’t want to use that term in a boating food story. Ginger is a time-honored treatment for tummies. Have tasty gingersnaps and ginger tea bags on hand for guests and susceptible crew. Bonus: crumbled gingersnaps are an essential ingredient in sauerbraten.

1 ½ sticks butter, softened
1 cup brown sugar
1/4 cup molasses
1 egg
2 1/4 cups flour, 2 teaspoons baking soda
Pinch salt
1 teaspoon each ground ginger, cinnamon
½ teaspoon ground cloves

    Use a big spoon or electric mixer to cream butter and sugar. Stir in molasses and egg. Put dry ingredients in a clean bag and jostle to mix, then dump it into the butter mixture. Stir to make a stiff dough and drop by teaspoons on a greased cookie sheet. Bake about 12 minutes at 350 degrees.

    See a new trail mix recipe every week at Create A Gorp. Always have a packet of food in the pocket of your storm coat or beach bag.

Pantry Recipe of the Week
    Emergency food supplies are a must on board any boat, any time. Stuff happens. My weekly Pantry Recipes require no fresh ingredients. They’re a lifeline in emergencies or a power outage.

Tortellini in Cream Sauce
    Did you know that tortellini comes in both refrigerated and dry, shelf-stable packages? Available plain and with various filllings, this pasta favorite is the ideal start to a main dish.   

12-ounce box or bag of dry, three-cheese tortellini
1 tablespoon garlic granules
1 teaspoon salt
1 tablespoon virgin olive oil
Small can or jar real bacon bits
14.5-ounce can of diced tomatoes with onion and pepper, drained
1 cup (or more to taste) canned cream such as Nestle
Freshly ground pepper
    Cook tortellini in boiling water with garlic granules. Drain and stir in olive oil, bacon bits, tomatoes and cream. Cover and heat gently until it’s heated through Pass the pepper mill. Serves 6.

Tips for the Boat Cook

    * Don’t cook acid foods in your cast iron skillet. They take on a metallic taste and can also eat the natural nonstick seasoning.

    * Mash a tablespoon or two of Cointreau or Triple Sec into a can of whole berry cranberry sauce. Stir in a half cup of chopped walnuts. Spoon over hot pork chops, chicken or ham steak. 

    * Keep shelf-stable jerky or hard sausage on hand. Put a little, finely cut up, in fish stew instead of bacon. 

    * Throw a old-fashioned lemon drop in the teapot and let it dissolve in the tea. 

    * Rule of thumb. To make vinaigrette use three parts oil to one part vinegar. 

    * Easiest dessert in the world. Go to the marina store for a bag of crushed ice. Fill glasses with ice. Dissolve a packet of Kool-Aid and 2 cups sugar in 3/4 cup water.  Make sno-cones. Provide straws.

Skillet Recipe of the Week
Frypan Brunswick Stew
    In the Old South, large kettles were filled with meats from the day’s hunt and vegetables from regional harvests. Today traditional Brunswick stew is still made with three meats.

Large onion, diced
1 tablespoon vegetable oil
16-ounce tub of barbecue pork
Small can chunk chicken
Small can chunk ham
14.5-ounce can diced tomatoes with celery, pepper and onion
14.5-ounce can diced potatoes, drained
14.5-ounce can whole kernel corn, drained
½ cup frozen or drained canned baby lima beans
1 can condensed cream of celery soup
½ soup can ketchup
Hot sauce

    In a large skillet, sizzle onion in hot oil until limp. Add  pork, chicken and ham and their juices and break them up. Add undrained tomatoes and drained potatoes, corn and limas. In a bowl whisk condensed soup and ketchup until smooth. Add to the pot.
    Simmer gently, stirring occasionally,  while flavors blend. Long and slow is best, but don’t let it burn. Serve in shallow soup plates. Pass the hot sauce. Serves 6.
    Cook’s note: Canned foods usually contain plenty of salt, so you may not need more.

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