Friday, November 1, 2019

Boat Cooking for Sailing and Cruising



The new Greenline 39 Solar



















GALLEY RECIPE OF THE WEEK
Crab Gravy
    Serve this elegant seafood sauce over baked potatoes, buttered  noodles, instant grits, toast,  biscuits, rice or whatever starch is at hand.

 

8-ounce brick of cream cheese
2 tablespoons milk or cream
8-ounce container  mayonnaise (1 cup)
2 cups lump crabmeat, drained and picked over
1/4 cup very finely chopped onion
Lemon wedges
Tabasco sauce

    Soften cream cheese to “room” temperature and stir with cream and mayonnaise. Heat gently in a double boiler or in a heavy pan over very low flame until it’s smooth and creamy.  Fold in crab and onion and heat, stirring until it’s heated through.  Spoon over the base of your choice and garnish with lemon wedges. Pass the Tabasco. Serves 4 to 6.

Tips for the Galley Chef

 


    * Swim noodles are very cheap and can be used for many things on board. Cut to use as spacers to cushion stowed items. Place long ones in legs and arms of sodden foul weather gear to dry faster. https://amzn.to/337lKPS

    * Did you know that the hole in a spaghetti claw is equal to the amount of spaghetti for one serving? 




    * A terra cotta wine cooler cools wine and doubles as vase, bread stick server and a utensil holder.  https://amzn.to/2WuYTet
  

  * White vinegar makes a good food quality cleaner for cutting boards. Spray, scrub, let stand 5 minutes, rinse.

 


    * The new Teflon oven liners are lifesavers.They are good to 500 degrees and last forever. Mine wipes clean after burned-on spills. https://amzn.to/2BWBSYw

 






PANTRY RECIPE OF THE WEEK
    A well-planned pantry is your best insurance policy. Becalmed? Broke and alone in a foreign port?  Reefer inop or ice gone? Stuff happens. Hard-to-find specialty canned goods such as canned white grapes add interest when you’re living on canned goods. I have a special bin filled with these oddball items so I can add variety to meals. 



    Survival Food Handbook is a guide to choosing and using ordinary supermarket staples to stock your boat or home for convenience, power outages and emergencies.  
 
https://amzn.to/2BCkacN
 

 

Chicken in a Vineyard

2 cans, 10-12 ounces each, chunk chicken
1 tablespoon vegetable oil
6-ounce box of rice and wild rice mix
15-ounce can of seedless white grapes or gooseberries
Water
1 chicken bouillon cube
2 tablespoons muscato or a liqueur such as DeKuyper’s Grape Pucker (optional)


 


    Drain grapes and save juice for rum punch. Drain the chicken into a two-cup measure and add water to fill the measure. Set aside. Sizzle chicken in hot oil until it browns. Stir in rice mix to coat well. Add water plus 1/4 cup water and the bouillon  to the pot, stir and bring to a boil. Cover, reduce heat and cook over low heat 20-30 minutes or until rice is tender.
    Fold in grapes and liqueur to heat through. Serves 4 to 6. 





Have you discovered the Yacht Yenta ebook series yet? Read cozy mysteries by Farley Halladay, a beached widow who has an online charterboat booking business. Readers see the worldwide life of boating while Farley copes, cooks and cusses from her Florida home base. The third book in the series, follows January Justice and February Felony. 


January Justice   https://amzn.to/2XqCl1y


February Felony  https://amzn.to/31J5d3D


March Malice  https://amzn.to/2BCkacN


SKILLET RECIPE OF THE WEEK

Squaw Corn Casserole
    Make this easy skillet meal different each time by using lean ground beef, pork, chicken or turkey, or the equivalent in vegetarian “meat” crumbles. It’s also good when made with bulk ground sausage or sliced smoked sausage, which adds mild, medium or hot spice to the flavor. 

 

12 to 16 ounces ground meat or meat substitute
1 tablespoon vegetable oil   
Medium onion, finely diced
15-ounce can whole kernel corn, well drained
3 eggs
1/4 cup milk
14.5-ounce can of cream-style corn
1 tablespoon prepared mustard
½ teaspoon dried thyme

1 cup bread crumbs
1/4 stick  butter

    Brown and break up meat in oil in a large skillet, gradually adding onion and whole kernel corn. In a bowl whisk eggs, milk, cream-style corn, thyme and mustard.  Pour over cooked meat, cover and cook over low heat until top layer is set, as for custard.
    In a small, nonstick skillet, melt butter and toast bread crumbs until golden brown. Sprinkle over finished skillet and serve at once. Serves 4 to 6. 
   

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