Friday, October 8, 2021

Sailboat Recipes for a Small Galley

Blog copyright Janet Groene 2021.


SERIOUS FOOD FOR SERIOUS CRUISING

 


 


Galley Recipe of the Week
Cajun Meatballs

    
    For a change, swap out grits for pasta and Creole seasoning for Italian.

 

 

2 pounds lean ground beef, turkey, pork or a mixture
½ cup dry bread crumbs
2 eggs
1 ½ cups mixed, chopped onion, celery and green pepper
1 tablespoon Creole or Cajun seasoning
2 tablespoons olive oil
28-ounce can crushed tomatoes
14-ounce can seasoned tomatoes such as Rotel
1/4 cup water (optional)
1 ½ tablespoons cornstarch (optional)
Grits, rice, polenta or cheese grits


    Mix meat, vegetables, eggs,  crumbs and seasoning well and form into small balls or patties.  Brown in hot oil in a large skillet. Add tomatoes, cover, and simmer until  with meatballs are done through. To thicken sauce if desired, whisk cornstarch and water and stir into sauce. Adjust seasoning in sauce . Serve sauce and meatballs over a starch. Serves 8 to 10. Leftovers freeze well. 

Pantry Recipe of the Week
    Each week we present a recipe made entirely from shelf-stable ingredients. This one is so easy you’ll find yourself making it time and again to spoon over coffee cake, bread or rice pudding, canned or fresh fruit and plain cakes and pies. If you can find it, butter-rum flavoring is very  versatile. Some markets also carry a vanilla-butter-rum blend. Brands vary,  so add it to taste. 

 

 World’s Easiest Rum Sauce
1 can sweetened condensed milk
1 ½ teaspoons vanilla extract
½ teaspoon plus 1/4 teaspoon butter-rum flavoring


    Whisk everything together and serve hot, warm or at room temperature.
    Cook’s note: This is also good with brandy flavoring.
    Serving suggestion: Spoon over plain cake, pudding, ice cream, baked apple . Stir into hot coffee, tea or cider with or without a shot of rum. Whisk into plain yogurt. Use to sweeten eggnog, smoothies, shakes.


 

A JANET GROENE APPROVED PRODUCT
    I don’t often accept products for field testing but this one passes muster on all levels. The RV Hose Storage Bag is, first of all, something every boater can use to keep things clean, dry, separate and easily retrieved from a storage compartment. Stow the bags in a stack or tuck them in to whatever compartments work for you.
    Second, the set is rugged for years of use and that includes the easy drawstring closures and the three heavy duty labels for the drinking water bag, black water bag and electrical cord. Third is the attractive price at $39.95 for the set of three bags. See it at https://amzn.to/3B1Dxbd
    Bags are also available separately for $16.95 if you don’t need the third “black water” hose bag but it’s just right for spare dock line or other coil. The size of the kit and bags is suitable for medium boats with medium size and length electric cords.
 

Tips for the Galley Cook
    
    * Too much fresh fruit on hand? Pack diced, firm, peeled pieces of fruit in glass or other non-reactive containers. Boil 1 cup white balsamic vinegar, 2 cups water, ½ cup sugar and 1 tablespoon pickling salt. (Do not use iodized salt.) Pour over fruit to cover. Lid tightly and refrigerate at least 8 hours and no more than 4 days. Use as a condiment.

  
    * Toss 2 cups of cauliflower “rice” with 2 tablespoons flour and ½ t. salt. Add 1  beaten egg. Fry as for pancakes. Serve with gravy or cheese sauce. 

    * No oven? Make giant cookies. Bring 1 cup each sugar and light corn syrup to a full boil. Remove from heat, stir in 1 ½ cups peanut butter, then fold in 10 cups cornflakes. Drop by the half cup on waxed paper to cool.

    * Make crumbs ahead of time at home from vanilla wafers, graham crackers, chocolate cookies, gingersnaps, pretzels, etc.  Bag in two-cup portions with 1/4 cup brown sugar. To make pie crust mash in 3/4 stick of butter, melted. Press into a 9 X 13-inch dish or pan. Chill. Add filling such as pudding, pie filling, lemon curd.  Chill.  Best served on the same day. 

 

SKILLET MEAL OF THE WEEK
Poppy Seed Chicken

1 rotisserie chicken about 4 pounds
2 tablespoons butter
Small can mushroom slices, well drained
1 can condensed cream of mushroom soup
½ cup whole milk or half and half
8-ounce carton “lite” sour cream
1 tablespoon poppy seeds
½ teaspoon each celery seed and ground pepper

1 sleeve round crackers (e.g. Ritz)
½ stick butter, melted
1 tablespoon poppy seeds

   In a large skillet, brown diced chicken in butter, gradually adding mushrooms. Add soup, milk and sour cream. Mix well, cover and heat through. In a small skillet, brown cracker crumbs in butter. Stir in remaining tablespoon of poppy seeds.  Just before serving, sprinkle over chicken mixture. Serves 6.

 


Salty widow Farley Halladay is on her own after her husband dies and she is forced to sell the ketch  in the Virgin Islands that was their home and charter business.  Follow her to Florida where she operates an online charterboat business and stays up to her neck in boating, cruising and the occasional murder. The six book e-book series begins with January Justice.  You’ll want to read them all  https://amzn.to/30DbksA Also available for Nook, Google Play and other e-book formats. 

 

 

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