Friday, December 6, 2019

Maritime Meals, Menus for Boat Cooks






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 Love a good sea story? Farley Halladay and her husband operated a charter ketch out of St. Thomas, then he was killed. Farley now copes by running an online charterboat business, cooking, caregiving, cussing and crime solving. Newest in the Yacht Yenta cozy mystery e-book series is March Malice.




Galley Recipe of the Week

Green Goddess Seafood Sauce
    It’s a sensation on shrimp, scallops, crab cakes, fish prepared in every way from fried to poached, and even on sardine sandwiches. Turn a plain-jane galley meal into a gourmet sensation. 


 

    Use a sharp knife and cutting board or a food processor (used carefully so it doesn’t liquefy). The yogurt and sour cream both come in regular, low fat and nonfat. Your choice. I make a double batch and use it on salad greens too.

½  cup minced parsley, firmly packed
2 green onions or more to taste, finely minced
8-ounce carton lemon flavor yogurt
1 cup plain yogurt
1 teaspoon dried dillweed
1 teaspoon dried tarragon
½ teaspoon garlic powder
Salt, pepper to taste

    Finely chop parsley and green onion and fold in yogurt, sour cream, dillweed, taragon and garlic powder. Season to taste. Chill. Use as a sauce or dip with seafood, raw vegetables, chips. Makes about 3 cups.


Pantry Recipe of the Week

Haitian Bean Gravy
    Make this tasty pleasant dish  with almost any dried beans you have on hand (black, fava,  navy, great northern, pinto, etc.) Smaller beans tend to have more tender hulls for a finer gravy. To use fava beans, hull them after cooking.
     In wealthier Haitian homes the “gravy” is pureed in a blender and served over rice. In poorer homes it’s mashed by hand and served over cornmeal mush, also known there as polenta or cornmeal porridge.



4 cups drained canned or cooked, unseasoned beans
1 cup water
1 teaspoon chicken, ham or beef bouillon
1 tablespoon vegetable oil, lard, bacon fat or butter
4 cloves garlic, mashed
½ teaspoon ground cloves
Small onion, diced, or dried diced onion
A few grinds of fresh pepper
1/4 teaspoon ground cayenne pepper
1 tablespoon additional fat or oil (optional)

    In a pot, sizzle garlic in hot oil or fat, stirring in cloves, onion and pepper. Add beans, bouillon, cloves and water. Stir, bring to a boil and cover. Reduce heat and simmer until garlic is well cooked and flavors are blended. Mash or puree beans, adding liquid if necessary to make a thick gravy. Stir in fat or oil if desired and spoon over rice or whatever starch you have.
    .
Cook’s note: If you have an immersion blender on board (and I recommend one for compact size and many uses including mashing, chopping, whipping cream and pureeing), it’s ideal for pureeing this dish.


Cooking beans from scratch? Rule of thumb: depending on the bean, 1 cup dried beans swells to about 2 ½ cups cooked beans

Tips for the Galley Chef
   

    * Make sandwiches and add grated cheese. If weather changes and you need a hot meal, simply heat sandwiches until cheese melts and you have a completely different meal. To reheat in a skillet or oven, wrap in foil. To reheat in microwave, wrap in waxed paper.

    * Before stowing cans with pull tops, protect the thin area with waterproof tape. Just a drop of salt water can eat through the aluminum seal in a day or two.


    * Mix instant tea half and half with Tang. Add boiling water to make a bracing thermos drink for a cold night watch.

    * Use an insulated metal ice bucket as a fireless cooker. Bring potatoes to a boil in a pot, pre-heat bucket with a little boiling water, then place potatoes and hot liquid in bucket. Cover tightly and surround with cushions or towels. With a well-insulated bucket, potatoes should be ready mash in an hour.

    * Rib knit caps cost only a few dollars in discount stores. Keep a couple in the galley. They make a great tea cozy, insulator or a temporary catch-all sack for loose items. Easy to wash. 


     . See more galley recipes and boating news at https://farleyhalladay.blogspot.com

Bonus Dessert Recipe
Banana S’More Quesadillas

    Don’t overload the filling. The mashed banana helps hold things together until fillings melt into a delectible glue.


 

8 flour tortillas, 8 inches each
2 large bananas
Miniature chocolate chips
Miniature marshmallows
Cinnamon sugar (optional)


    Lay out tortillas. Spray one or more nonstick skillets.  Cut the two bananas into 8 pieces. Lightly mash and spread a piece of banana on half of each tortilla. Working one at a time (or use a couple of skillets) place a tortilla on the skillet over low heat, banana side up. Press some chocolate pieces and a few miniature marshmallows into the mashed banana.
    As soon as the tortilla is warm enough to be pliable,  fold it in half to cover the filling. Continue heating over low head until it’s golden on the bottom. Carefully flip the quesadilla and brown the other side while fillings melt. Cut each quesadilla in half. Makes 16 pieces. Serve or or two per person.  Sprinkle with cinnamon sugar if you wish. 

Cook's note: for a richer sweet, cook quesadillas in butter instead of pan spray.

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