Friday, September 13, 2019

Cooking Aboard A Boat

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Skillet Recipe of the Week
Chicken Salad Supper


 After that long trip to the marina you need a hot meal the first night on board. Here’s a quickie starting with chicken salad brought from the deli. Clean-up will be easier if you have a nonstick skillet.

Burrito-size (10 inches) flour tortilla
1 pint chicken salad
8-ounce pouch of steamed rice
1 can condensed cream of chicken soup
½ soup can milk or water
4 eggs 

    Grease a 10-inch skillet the size of the tortilla. Put tortilla in the pan.
    Spread chicken salad over the tortilla. Whisk eggs, soup and milk or water. Spread over chicken.   Cover and cook over low heat until tortilla is browned and topping “sets”.  Gently slide out of the pan to a cutting board and use a sharp knife or pizza wheel to cut in wedges. Serves  4.   

Tips for the Galley Chef

    * Beware “household tips” that tell you to pour a pile of salt on icky oven spills. It works but salt is highly corrosive. The floor in my friends’ supposedly stainless steel oven rusted through in only two years. Instead, get one of the new silicone oven mats. They catch pills, wipe clean and are reusable. This one can be cut to fit any galley oven, microwave or toaster oven.

    * Rule of thumb: to make two cups of  crumbs you need 28 graham cracker squares or 44 vanilla wafers. 

    * For a change, make meatloaf with 2 pounds of ground beef and a pound of bulk sweet Italian sausage. Walmart also sells ground bratwurst for a flavor change.

    * Do you use a generator or inverter? Note both the starting load (may be called starting wattage or surge load)  and running load/watts of electric appliances to make sure you don’t ask too much of the generator all at once.

    * Tame any tomato-based recipe (spaghetti sauce, soups, chili, stewed tomatoes) by stirring in a teaspoon of sugar just before serving. Somehow this works whether the food is a pint or a gallon.

Galley Recipe of the Week
Chicken ‘n Chips


Grab a rotisserie chicken on the way to the boat. This versatile  recipe can be served warm or at “room” temperature. Rotel comes in hot, mild or medium. Ingredient amounts can be jimmied around to add more vegetables, another can of tomatoes or more Fritos to taste.

1 rotisserie chicken, 3 to 4 pounds
Medium sweet onion such as Vidalia,  finely diced
3 ribs celery, finely diced
10-ounce can tomatoes with green chilies (e.g. Rotel)
16-ounce package grated Cheddar or Mexican blend cheese
About two cups corn chips such as Fritos

    Cut meat from the chicken in bite size.  Mix chicken, onion, celery, tomatoes and cheese. Just before serving, fold in Fritos and serve while they’re crisp.
    To serve warm, mix ingredients and heat gently until cheese melts. Just before serving, fold in Fritos and serve at once.
    Serves 6 to 8.

Bonus Recipe Salmon Rice Romanoff for Two
    Cook the rice from scratch or bring packets of ready-to-serve rice.

Both salmon and cooked rice now come in pouches

1 can or pouch  of salmon, drained
2 tablespoons butter
2 cups cooked rice
½ cup each small curd cottage cheese, sour cream, shredded sharp Cheddar
½ teaspoon onion powder

Tabasco sauce

    Remove any skin and bone from salmon. In a medium skillet or pan, melt butter and scatter chunks of salmon evenly on the bottom. Top with rice. In a bowl whisk cottage cheese, sour cream, cheese and onion powder.  Spoon over salmon.  Cover and heat through. Stir and spoon onto plates.  Pass the Tabasco. Serves 2.


Need a good Kindle book in your bunk tonight? Download February Felony, second in the Yacht Yenta mystery series featuring beached sailor Farley Halladay, a feisty and salt-cured widow, her online charterboat  business,  her Haitian friend with voodoo in her soul, and Cap Kowalski, the elderly ex-Navy SEAL she adopted  because he's her late husband’s mentor.  She also shares her galley recipes throughout the book.

Look for Farley Halladay's frequent Facebook posts with news of boating, sailing, cruising. 

Pantry Recipe of the Week
    It’s vegetarian, it’s colorful and it can be baked in an oven or atop the stove. Don’t add salt if using canned vegetables that are salted. It’s the dry mustard that wakes up the canned vegetables. 

Green ‘n Gold Casserole

4 eggs or equivalent
13-ounce can evaporated milk
1 teaspoon dry mustard
2 cans, 15 ounces each, cream-style corn
2 cans, 15 ounces each, cut green beans, drained
Small onion, finely chopped
Small jar diced chilies, well drained
Small jar diced pimentos, well drained
½ stick butter, melted
1 ½ cups dry bread crumbs
Freshly ground pepper

    Butter a deep, 10-inch skillet or dutch oven. Add water to evaporated milk to make 2 cups. Whisk eggs, milk and dry mustard well. Fold in corn, beans, onion, pimentos and chilies. Place in skillet, cover tightly and cook over low-medium heat until it’s set, as for custard.
    Melt butter and stir in crumbs until toasty. Place portions of the casserole on plates and sprinkle with toasted bread crumbs. Pass the pepper mill. Serves 6 as a main dish.

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