Friday, September 11, 2020

Meal Planning for Boating, Sailing, Living Aboard

Blog copyright Janet Groene 2020. To donate $5 a year as a voluntary subscription to these weekly posts use your PayPal account to janetgroene at yahoo.com



















FOR THE DECK GRILL...

Sherry Marinated Beef-a-Bobs
 

   Tenderize beef by baptizing it in this exotic mixture. Then thread it on skewers to grill on deck.

4 pounds lean beef cubes
1 tablespoon minced garlic
1 cup olive oil
2 cups sherry
1 tablespoon each onion powder, ground pepper, seasoned salt
1 tablespoon pickling spice or mustard seeds



 

    Put meat in a large plastic bag or non-metal container. Whisk oil and sherry together and mix in spices. Add to meat and marinate in the refrigerator 8 to 10 hours. Intensity of flavor depends on the kind of sherry and the length of time meat is marinated.

    To proceed, preheat grill to Hot or prepare coals. Drain meat and save marinade only if you want to boil it at least 10 minutes to serve as a sauce.   Do not use it without thorough cooking.
    Thread meat cubes on skewers alternately with bits of green pepper, tomato or whatever you like. Grill, turning several times, until done to your taste.

Tips for the Galley Cook

* Make a quick, healthful main dish salad. Cook a package of wild rice and rice mix, fluff with a fork and lightly  fold in 2 cups sliced fresh mushrooms, 1 cup each  diced sweet onion, red and green bell pepper and any more vegetables you wish. Toss lightly with vinaigrette to taste. Serve as is or on lettuce, now or chilled. 

* The old-fashioned way to lube sticky drawers and shelves was to rub with wax or soft soap. Now better, easier un-sticking in galley lockers, shelves, drawers is done with  this food grade lube. https://amzn.to/3broEUh

* Who has room to carry a salad spinner? Core and wash lettuce, wrap in a thirsty towel, put it in a string bag core side down and hang to drain. Wrap in a dry towel and chill.

Pantry Recipe of the Week
Each week we provide a recipe made only from ingredients you can stow today and bring out days or even years later. Gourmet, no. But you’ll be surprised at how good it tastes if you’re stranded somewhere, or your fridge fails mid-ocean, or you can't find a propane refill in this small port. 



 


Survival Food Handbook, published by International Marine,  is a guide to choosing and using ordinary staples to stock your boat.   https://amzn.to/2PvOBbx
 


Curry Seafood and Rice
    Cook your favorite rice your favorite way or use the precooked rices that now come in a pouch. Use any two cups of cooked seafood from cans or rehydrated dried foods according to package directions. The more variety, the better.

Small can pineapple tidbits
1 teaspoon dried onion flakes
2 tablespoons olive oil
1 ½ to 2 cups cooked rice
1 to 3 teaspoons mild curry paste ( to taste)
2 cups cooked or canned seafood
2 teaspoons rice  vinegar
Freeze-dry chives or parsley (optional)




    Soak dried onion in the pineapple with its juices. Set aside. Heat oil and stir-fry rice and curry paste. Stir in seafood, vinegar and onions. Heat through and serve  sprinkled with chives or parsley flakes. Serves 2 to 3.








 




Can Farley smuggle her sister out of Italy on board a freight boat? Can she nail the bastard who shot a blind man's dog? What happened to her ketch after her husband died? Solve crimes, cook and cope with Farley Halladay, the Yacht Yenta in this funny, poignant, salty new mystery series on Kindle. March Malice is Book 3 of a 5-book (so far) series.    https://amzn.to/30CJRY3



SKILLET MEAL OF THE WEEK

Breakfast Cornbread


    The extra fat and protein in this moist, tasty cornbread makes this a one-dish breakfast and gets your day off to a good start.    




2 sticks butter
4 eggs
12-ounce carton cottage cheese (1 ½ cups)
2 boxes Jiffy cornbread mix
6 to 8 links or patties cooked sausage, chopped (optional)
½ cup shredded cheese such as Cheddar (optional)

    Melt butter in a large skillet, swirl it around to coat the pan and set aside while you whisk eggs and cottage cheese. Stir in cornbread mix and butter poured from the skillet.

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