Friday, October 16, 2020

Sailing with Janet Groene's Boat Cook

 Blog copyright Janet Groene 2020, all rights reserved.  To pay $5 a year as a voluntary subscription use PayPal to send to janetgroene at yahoo.com




Galley Recipe of the Week

Wined Up Beef

    Make delicious, meltingly tender beef with wine. Use  vermouth this time and  next time use sherry. And, of course  it’s always good with burgundy. Wines add a complex symphony of flavors to food, providing a shortcut  for the cook.  This recipe can also be made with lean pork chunks.

1 cup wine of your choice
2 cans condensed golden mushrooms soup
1 soup can light cream
2 teaspoons minced garlic

4 pounds lean beef for stew in bite size pieces
12-ounce package sliced mushrooms
1 packet onion soup mix



    Spray the inside of  a large, heavy  kettle or slow cooker with nonstick spray. Whisk wine, soup, cream and garlic in the kettle.  Add  meat, mushrooms and onion soup  mix. Mix very well. Cover and cook over low-medium heat, stirring only once or twice until meat is very tender. 

   When cooked on the stove top it may require more water during the long cooking time.  In a slow cooker, allow 3 to 4 hours on Low.  
    This is good on noodles, rice, mashed potatoes or a bed of mixed vegetables. Serves 10 to 12.

PANTRY RECIPE OF THE WEEK  

Caribbean Carrot Salad



 

    When circumstances send you to the pantry for emergency foods, here’s a refreshing salad you can make with no fresh ingredients. 

 

2 cans, 15 ounces each, julienne carrots, drained
1 packet Emergen-C  lemon-lime drink mix  OR

1/2 teaspoon lemon gelatin dessert mix
1 teaspoon sugar (optional)
8-ounce can crushed pineapple
1 cup shredded coconut
½ cups raisins
French dressing or other sweet salad dressing to taste

    Drain carrots well and toss with lemon juice, lemon flavor  and sugar.  Drain pineapple. Fold everything together with enough dressing to moisten. Serves 5 to 6.
    Cook’s note: For an adult meal, heat 1/4 cup rum to steaming and pour over raisins. Let soak until cool, then add to the salad.

SKILLET MEAL OF THE WEEK

Ham and Egg Skillet



    
About 1 dozen spears fresh asparagus, trimmed and cut up
2 tablespoons olive oil
1 cup diced onions and peppers
12-ounce package diced, fully cooked ham
2 cans condensed cream of chicken,, mushroom or celery soup
1 soup can light cream
1 tablespoon Worcestershire sauce
8 hard-cooked eggs, cut up

    Sizzle asparagus in hot oil over high heat, gradually stirring in vegetables and ham. Whisk soups and cream and add to skillet with eggs. Heat through and spoon over croutons, rice, pasta, baked potato, crisp chow mein noodles or toast. 



 

Sail vicariously with Farley Halladay,  the fictional widow who lived on a ketch until her husband was killed. Now operating an online charterboat booking company from her home in Florida, she takes readers on seagoing adventures worldwide. The cozy mystery series is peppered with  galley recipes, anecdotes and salty scenes based on the author’s real life experiences on sea and shore.  In Book 5 of the Yacht Yenta series, May Misfire, Farley returns to the ketch in St. Thomas where her husband died.  https://amzn.to/3gJPBF2

 
 


BONUS RECIPE

Note: Pepperpot is very highly flavored and can be fiery hot,  so you may want to go light at first on the seasonings and hot peppers. Cassareep is a cassava-based condiment used commonly in Caribbean cooking. https://amzn.to/310FaqB

3 pounds stewing beef cubes
Salt, pepper
1 tablespoon vegetable oil
Large onion, diced
2 tablespoons minced garlic
½ cup cassareep*
1 teaspoon each dried thyme, powdered ginger, orange zest
3 tablespoons dark brown sugar
1/4 teaspoon each ground gloves and ground allspice
2 tablespoons seeded, finely chopped hot peppers

* Or substitute 1/3 cup dark molasses plus 2 tablespoons each lime juice and vinegar

   Lightly salt and pepper beef and brown it in hot oil until it’s very dark, working in batches if necessary. Gradually stir in onion, garlic and cassareep to drench beef with flavor. Cover with water and add remaining ingredients, Cover, reduce heat and cook until beef is very tender.
    This can be served over a starch such as rice, or with chunks of bread. 

   In Jamaica Pepperpot may be served as a one-dish meal when  spinach or dasheen and diced sweet potatoes are added towards the end of the cooking time and cooked just until tender.
    To make it with dumplings, add two more cups of water or broth after meat is tender. Bring to a low boil. Mix 2 cups biscuit mix  with water or milk  to make a thick dough and drop by tablespoons on Pepperpot. Cook 10 minutes covered. Remove cover and cook 10 minutes more unovered.


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