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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.
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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
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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