Galley Recipe of the Week
Throw bite-size portions of meat, chicken or vegetables in a plastic bag with this marinade and you’re good to go.
3/4 cup vegetable oil
1/3 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard powder
1 teaspoon salt
1/4 cup red wine vinegar
1 teaspoon dried parsley flakes
3 tablespoons lemon or lime juice
4 pounds cubed meat, shrimp, poultry or vegetables
In a large, zip-top bag, mix all ingredients well. Zip to close. Refrigerate, changing positions occasionally, 8 to 48 hours. Using tongs, lift out as many pieces as needed each time. Thread pieces on skewers and grill. Discard remaining marinade or bring it to a full boil for 5 minutes to use it as a sauce.
Food safety note: when cooking pork or poultry, test it with an instant-read thermometer. Even though it’s marinated, it should not be under-cooked.
Tips for the Galley Chef
* My favorite “trays” for heavy weather serving are aluminum 9 X 13 X 2-inch cake pans. They stack for easy stowage. Each is large enough to hold a bowl of food, roll, coffee cup, side dish or two, silverware and napkin. Desert might be a packaged candy bar or Twinkie. From the galley I can hand them around to crew wherever they are wedged in.
* The best spoon rest is a folded, wet paper towel. It catches drips, wipes up the counter when all is done.
* Leftover coffee never goes to waste. It makes redeye gravy, flavors doughs and batters, makes iced coffee. Boil 1 cup coffee with 2 cups water and 3 cups sugar plus 2 teaspoons Mapleine to make pancake syrup with a caffeine kick.
* If you’ve opted for one of the new natural stove countertop materials in your galley, read maintenance directions. Periodic re-coating may be required. (Give me stainless steel counters any day.)
Pantry Recipe of the Week
This is this week’s recipe for emergencies when you’re out of fresh food. For a whole prepper cookbook of recipes and how-to’s for using shelf-stable foods, see Survival Food Handbook. This book uses only ordinary supermarket staples, not high-priced survival packs.
Risi E Bisi
2 tablespoons olive oil
16-ounce canned ham, drained and diced
2 tablespoons diced dried onion bits
2 cups rice
4 cups water
4 teaspoons low-sodium powdered chicken broth
½ cup Parmesan cheese
1 can small sweet peas, drained
Sizzle ham in hot oil to brown it. Stir in rice and onion bits to coat. Add water and bouillon. Bring to a boil. Cover, reduce heat and cook 15 minutes or until rice is tender. Stir in peas and Parmesan. Serves 6.
Cook’s note: If you’re on short water rations, use liquid from canned ham and canned peas as part of the water measure to cook rice. They contains salt, so be sure to use low-sodium chicken bouillon.
Pressure cooker method: Bring to full pressure for one minute, remove from heat. Let pressure return to normal. Stir in peas and Parm. Serve at once.
Skillet Meal of the Week
Whole Meal Potato Salad
4 pieces thick-sliced bacon, cut up
4 medium potatoes, scrubbed and sliced
Medium onion, diced
1 cup sour cream
1 tablespoon yellow mustard
2 to 4 hard-boiled eggs, cut up
1 bunch scallions, sliced
Grated Cheddar cheese
Cook bacon until it’s crispy, then stir in potatoes and onion to brown them. Cover and cook over low heat until potatoes are tender. Stir in eggs. In a bowl whisk sour cream and mustard. Stir into potatoes. Heat through, put on plates, sprinkle with sliced scallions and grated cheese. Serves 4.
Optional: If you cook this in an oven-proof skillet, sprinkle with cheese and put under the broiler to brown. Then sprinkle with scallions.