Friday, August 9, 2019

Boat Cooking Recipes and Hacks

Blog copyright Janet Groene, all rights reserved. To donate $5 a year as a voluntary subscription, use your PayPal account to janetgroene at yahool.com. Thank you. 












Galley Recipe of the Week
No-Bake Butter Rum Cookies

    It’s handy to have disposable plastic kitchen gloves for mixing and shaping these cookies.


 

½ cup vanilla frosting, your own or store-bought
2 tablespoons rum
1 teaspoon butter-rum flavoring
1 store-bought loaf size pound cake


About 1 cup graham cracker crumbs, pecan meal, powdered sugar, chocolate jimmies or grated coconut


Stir frosting in a large bowl with rum and flavoring until smooth. Crumble the cake into the bowl with your hands. Work frosting mixture into the cake until evenly moistened. With your hands, press dough tightly into golf ball-size balls and roll in crumbs, etc. to coat.  Arrange on a plate to dry. 



  

 

Lights out, Kindle on in your cozy boat bunk. Read January Justice a Yacht Yenta Mystery. Salty flavor, salty language, salty tears and a few laughs too.  https://amzn.to/2XqCl1y   The e-book is also available for Nook and other e-book formats. Don’t have a Kindle? Download the Kindle app free from Amazon and read Kindle books on your laptop or Android device. 







Pantry Recipe of the Week
    Whether you’re crossing a pond or the ocean,   cruising for the day or a lifetime, it’s wise to have at least some emergency food supplies on board your boat. Each week we present a delicious recipe that can be made with no fresh ingredients.


Tamale Casserole


15-ounce can of cream style corn
10-ounce can of chunk chicken with juice
Small can evaporated milk 
Small can mushroom stems and pieces, drained
1 teaspoon dried cilantro
16-ounce tube of shelf-stable polenta (watch use-by date)
16-ounce jar of salsa (mild, medium or hot)
½ cup grated hard cheese such as Parmesan
    Oven method: grease a 9 X 12-inch pan and mix corn, chicken, milk, cilantro and mushrooms in the bottom. Slice polenta into 8 pieces and arrange over chicken mixture. Dollop with salsa and sprinkle with cheese. Bake at 400 degrees 20-30 minutes or until bubbly. Serves 4.
    Stovetop method: Assemble as above in a dutch oven.  Cover tightly and cook over medium heat until heated through.


Survival Food Handbook is a guide to provisioning with affordable familiar supermarket staples.  Cans, packages, dehydrated and smoked foods that don’t need refrigeration are abundant, affordable and can save your life in an emergency.  http://amzn.to/1WdYqbe

Tips for the Galley Chef
   

*When a knife isn’t in your hand it should be securely stowed in a place where it can’t be turned into a flying missile in sudden lurch.

* A self-releasing ice cream scoop is a quick, easy and neat way to serve rice,  mashed potatoes, pasta salad and other sticky foods.

* Use a spaghetti claw to fish boiled eggs out of hot water. If the claw is fireproof it’s also a good way to handle hot briquettes.

*Dedicate a good set of stainless steel locking pliers to the galley. You’ll use them for handling hot items, holding slippery fish for scaling or skinning, opening bottles and jars and much more. 

 
Skillet Recipe of the Week
    One burner, one skillet, one great meal. Apple butter has an intense flavor that apple juice just can't match. 

 
Pork Steaks and Apples


½ cup apple butter
3/4 cup water
1/3 cup flour
Salt, pepper, thyme
4 lean, meaty pork steaks
2 tablespoons vegetable oil
2 large apples, cored and quartered
2 large potatoes, scrubbed and cut up
1/3 cup applejack or other apple liqueur

    Whisk apple butter and water together. Set aside.  Put flour on a paper plate and mix in seasonings. Dredge pork in flour mixture. Discard plate and unused flour. Brown pork steaks in hot oil. Arrange apples and potatoes around steaks. Cover, reduce heat and cook until apples and potatoes are tender and pork is done. Arrange pork, potatoes and apples on plates. De-glaze pan with applejack and pour sauce over plates. Serves 4.

   

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