|Let's eat on the boat this weekend|
Galley Recipe of the Week
Salmon Steaks in Red Wine
Who says you have to have white wine with fish? Give a whole new complexion to salmon steaks with the blush of red wine.
4 salmon steaks
About 1/3 cup flour
Salt and pepper
1 tablespoon butter
1 tablespoon vegetable oil
Medium red onion, finely diced
½ cup dry red wine such as Burgundy
Dip salmon steaks lightly in a mixture of the flour, salt and pepper. Set aside. Discard excess flour mixture.
Melt butter and oil together in skillet, and sizzle red onion until it’s limp. Push onion aside and brown salmon on both sides, adding a little more butter or oil if needed. Pour red wine over salmon steaks, bring to a boil over high heat, and turn over salmon once or twice while wine boils away until a glaze is formed. Serves 4.
of the Week
10-ounce can of tuna
4-ounce can sliced mushrooms
1 tablespoon dried green pepper bits
1 tablespoon dried celery bits
2 tablespoons diced onion bits
1 tablespoon olive oil
½ teaspoon curry powder
10-ounce can of Campbell’s condensed Manhattan clam chowder
Drain the mushrooms into a small bowl and soak the dried vegetables in the liquid 10 to 15 minutes. Drain vegetables and discard liquid.
In a saucepan heat olive oil and stir in curry powder, then the mushrooms and soaked vegetables. Add tuna and stir-fry to break it up. Stir in condensed soup. Cover, reduce heat and simmer gently until dried vegetables are soft. Adjust seasonings. Thin to taste with water, tomato juice, white wine, bottled clam juice or broth. Spoon over the starch of
your choice such as rice or grits.
The perfect Father's Day gift for a dad who is a sailor or prepper. Survival Food Handbook is a guide to provisioning the boat for cruising or the emergency pantry at home with affordable, familiar, shelf-stable foods from the supermarket. No pricey doomsday foods needed. Survive refrigerator failure, stove failure, travel delays. Recover foods after a flood or fire. Bake bread without an oven.
Tips for the Boat Chef
* See more of Janet Groene’s galley-ready recipes at Camp And RV Cook. Each week the e-zine includes a Freeze-Ahead Recipe that is made in a big batch, then stowed in right-size portions. They’re ideal for single handers and couples.
* Inexpensive disposable paper bibs aren’t just for restaurants. Have some on hand for on-board dining in dirty weather.
* An over-sink prep station is a space stretcher but stains dig in until they just won’t come clean any more. Now I use disposable cutting mats on top. For food safety, use one for fruits and vegetables, another for meat. They cost less than $1 each and can be washed and reused multiple times before disposal.
* 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.
*Rubberized shelf lining is nonskid and a noise dampener. 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.
Skillet Meal of the Week
Lemon Chicken Skillet
4 meaty chicken thighs, skin on
1 tablespoon vegetable oil
1 pound tiny new potatoes, scrubbed and cut in half
1 teaspoon dried rosemary
Juice and zest from a medium lemon
2 cups thawed peas
Lightly salt and pepper chicken thighs. Bring oiled skillet to shimmering hot. Brown thighs, skin side down.
When chicken is nicely browned, turn it over. Arrange halved potatoes in the skillet, cut side down. Sprinkle all with rosemary and lemon. Add ½ cup water. Cover and cook over low-medium heat until potatoes are tender and chicken is done through. Remove chicken and potatoes to 4 plates and stir peas into pan juices until heated through. Spoon over plated food. Serves 4.