Friday, February 8, 2019

Easy Meals for the Boat Cook

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Galley Recipe
of the Week

Transom Grilled

Texas Shrimp

    Flavors of the Southwest hark back to old Spain. Use two skewers to make it easier to handle the kebabs. Better, still, use a grill basket. Don’t overcook! Sweet marinade chars easily.
24 jumbo shrimp
½ cup orange marmalade, preferably Seville style
1 chipotle chili in adobo, finely minced
2 teaspoons adobo sauce
½ teaspoon each powdered garlic, ground cumin, salt

    Oil grill or grill basket. Soak wood skewers. Allowing six jumbo shrimp per serving, thread shrimp on skewers. Whisk remaining ingredients until smooth. Dredge shrimp in marinade and grill 2 minutes, brushing with additional marinade. Turn, brush with more marinade and keep grilling and turning until shrimp are firm and pink. 

     Total cook time will be only 6 to 8 minutes. Discard leftover marinade.  
    Bring out deli coleslaw and buttered rolls and dig in!

Tips for the Galley Chef

*When a recipe says to raise yeast dough in a draft-free place, put the bowl in an ice chest with a bowl of hot water. I always carry an extra, foldable insulated container or two. They come in handy as extra pillows, take-out meals and food shopping in hot weather.

* The cheapest dish rag is a square of nylon net Buy it by the yard in fabric stores. Cut it up. Wad it up in your hand.   When dishes are done shake out the square of net in the wind and all water and food bits come loose. Net stows clean and dry. 

* Make easy pan coating for baking.  Stir 1 cup each flour, shortening and vegetable oil. Put in a container. Slip your hand in a sandwich bag, scoop up coating and paint it generously and evenly on pans. 

  * To measure 2/3 cup peanut butter, add 1/3 cup water to a one-cup measure. Add [peanut butter until cup is full. Drain off water. 

  * Channel your college days when you often had cold, leftover pizza for breakfast. Cut up about 3 cups leftover pizza, any flavor. Put in an oiled skillet. Beat 4 to 5 eggs with a cup of milk or light cream. Pour over pizza, cover and cook over low heat until it’s set. Sprinkle with cheese. 

.* When your white drinking water hose springs a leak, cut as many lengths as you need to make  protective sheaths for the ice pick, knives, saw blades, scissors. Slip hose  over ropes and cords  as a chafe guard. Split hose and wrap around  handles, such as the bucket bail,  for easier gtrip. Slip a length of hose  over the end of a funnel when you need a longer extension. When it gets grotty, soak in a bleach solution to clean inside and out. Scraps of flat hose also makes a good replacement for strapping such as broken webbing in deck chairs.

Pantry Recipe of the Week

Heavenly Peanut Butter Sauce
    Turn anything from fruit to cookies into a dessert when it’s smothered in this satiny peanut sauce. Turn to your pantry for all the ingredients.
1 cup sugar
Small can evaporated milk (2/3 cup)
2 tablespoons butter or butter-flavor shortening
2/3 cup marshmallow cream
1 teaspoon vanilla extract
2/3 cup peanut butter
    Stir milk and sugar over low heat, gradually adding other ingredients until sauce is smooth. Stir constantly and keep heat low. Serve warm over pudding, canned pears, cake, ice cream, what have you. Makes about two cups.

Skillet Meal of the Week

Budget Crab Salad for a Crowd

    Serve it warm or cold. Serve it as a salad in endive cups or green pepper halves. Scoop it up with chips. Make sandwiches. You'll need a big skillet or wok. One burner is all you need.

1 each red and green bell pepper, trimmed and finely chopped
2 tablespoons vegetable oil
Medium cauliflower, chopped
7-ounce can mushroom pieces, drained
2 cans (6 ounces each) sliced black olives, drained
10-ounce jar salad olives with pimento, drained
15-ounce jar tiny pickled onions, drained
16-ounce bottle ketchup
1/4 cup vinegar
12-ounce package shredded Alaska Surimi (imitation crab)
15-ounce can cut green beans, drained
10-ounce jar tiny sweet pickles, drained

    In a big skillet or wok, stir-fry  peppers in hot oil, gradually stirring in the cauliflower and mushrooms. When the cauliflower is crisp-tender, remove from heat and put in a large bowl;. Stir in olives, onions and ketchup. Put the vinegar in the ketchup bottle to swish it out and add to the mix. Stir in surimi, green beans and pickles. Serve now or chill.  Make about 12 cups.  

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