Friday, May 22, 2020

Make-Sense Meals for Boating, Cruising, Sailing, Liveaboards

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Galley Recipe of the Week

Onion Drop Biscuits
    A big basket of hot rolls is a must for hard working crew. This recipe mixes in micro-seconds and bakes in under 15 minutes.

4 cups biscuit mix
½ cup milk
14- to 16-ounce carton  sour cream-based  French onion dip
    Set the oven for 450 degrees. Mix ingredients to form a thick dough and drop by the heaping tablespoon onto greased or lined cookie sheets. When they are toasty brown in 10-12 minutes, pile them into a napkin-lined basket and keep warm or reheat. Makes 12 to 15 biscuits. 

Tips for the Galley Cook

* You control the heat factor when you make your own hot pepper oil and. Heat peanut oil to about 350 degrees F. (Peanut oil has a higher smoke point than many other oils.) Stir in 2 to 4 tablespoons dried pepper flakes per cup of oil. Cool 24 hours, strain.

*Make a more colorful succotash by combining a drained can of whole kernel corn with a can of drained and rinsed kidney beans. Heat, butter, season to taste.

* Use your coffee grinder or blender to pulverize dried mushrooms. Sprinkle this powder very sparingly into soups and stews.

* If a rust stain develops on a Formica counter, try removing it with a rubber eraser.
* Aussies? Brits? Kiwis? Yachties around the English speaking world are getting a hoot out of Farley Halladay’s cozy mysteries on Kindle, Nook and other ebook formats. She’s a ketch widow, now on shore, who operates an online charterboat booking agency. She  revisits favorite cruising areas in her mind’s eye and takes you there too.  Lightweight reading, armchair travel, laughs and tears.

Latest in the series is April Avenger

Pantry Recipe of the Week

    No fresh foods? No problem. Whether you’re a weekender or voyager, keep a good supply of provisions in the pantry including the sailor’s oldest friend, canned corned beef.  This recipe is easily doubled or tripled for a larger crew. 

“Pulled” Bully Beef

    In the southern U.S. “pulled” pork is a favorite barbecue treat. Pork is cooked until it falls apart, then it’s shredded using two forks. 


12-ounce can corned beef
1 can or jar salsa (mild, medium or hot, 10 to 12 ounces)
1 chipotle pepper in adobo sauce, finely chopped
1/4 teaspoon ground cumin

Suggested base: bread, baked potato, biscuits,  tortilla chips, rice, pasta, couscous, cooked quinoa, cooked noodles or crisp Chinese noodles

    Scrape any obvious fat off corned beef. Put corned beef in a saucepan or pressure cooker with salsa, chipotle pepper and cumin and heat through. Break up beef into shreds. Spoon over a starch base. Serves 4 to 6.

Galley Recipe of the Week
Stern Grill Citrus Steaks

    This makes a complete meal when steaks are topped with a zesty black bean sauce and sliced avocado. Add buttered rolls and bring out a bowl of easy-peel tangerines for dessert.

 4 boneless steaks, 6 to 8 ounces each
1/4 cup orange juice concentrate
1 teaspoon seasoned salt
2 cans, 15 ounces each, black beans
8-ounce can whole kernel corn, drained
1 cup mild or medium salsa
Large, ripe avocado, diced
Medium green or red sweet pepper, seeded and sliced
Chopped cilantro or parsley (optional)

    Mix orange concentrate and season salt in a plastic bag, add steaks and refrigerate two hours, turning occasionally. To proceed, grill steaks and discard bag and marinade. While steaks are cooking, combine beans,  corn and salt in a saucepan to heat.
    Spoon warm bean sauce over hot steaks and top with wedges of avocado and pepper. Sprinkle with minced cilantro or parsley if you have some. Serves 4.

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