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Travelwriter Janet Groene lived full-time on the go for ten years, wintering under sail and summering in a 21-foot RV. See more of her shortcut recipes at https://campandrvcook.blogspot.com
GALLEY RECIPE OF THE WEEK
Chicken Propwash
Never leave port without a rotisserie chicken from the supermarket.. You’ll thank me later.
6 large potatoes, scrubbed and sliced
4 Large onions, peeled and cut up
3 tablespoons red, brown or black rice
28-ounce can diced tomatoes, undrained
Meat from a whole rotisserie chicken, cut up
1 tablespoon ras el hanout seasoning
1 ½ cups water, broth or tomato juice
3 young scallions, sliced
Layer ingredients in a large pot, starting and ending with a layer of potatoes. As you fill the pot, sprinkle lightly with rice here and there. Cover pot, bring to a boil, reduce heat and simmer over low-medium heat until vegetables and rice are very tender.
Ladle into shallow soup plates. Sprinkle with sliced scallions. Serves 6 to 8.
Combine 1 pound melted butter, 3 tablespoons anchovy paste and juice of one large lemon. Drizzle over any cooked seafood. (Especially good on brochettes of grilled shrimp.)
Save those expensive doomsday rations for real emergencies and use this book for short-term food emergencies. Then stock a stand-by pantry with supermarket staples that can be combined to make a few balanced meals.
This book is for sailors and campers who have limited storage space.
For tips on getting the most nutrition into your emergency food locker my Survival Food Handbook is a guide to stocking an emergency pantry with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples. http://amzn.to/1WdYqbe
Grasshopper Jiggle
This minty treat is especially refreshing after a seafood dinner. The gel is easily served with a spring-loaded ice cream scoop. I make this in a bowl with a cover to keep it from sloshing out in the reefer before it gels.
8-serving package lime gelatin dessert mix
1/3 cup white sugar
2 cups boiling water
1 1/3 cups cold water
3 tablespoons creme de menthe liqueur
Whipped cream or whipped topping
In a quart-size container, stir sugar into dessert mix and dissolve in 2 cups boiling water. Stir in cold water, then the creme de menthe. Chill until it sets. Serve in small bowls. Crown with whipped topping.
It’s back. The Bay Bridge Boat Show is scheduled for Safe Harbor Narrows Point Kent Narrows Annapolis, Maryland. See the show for boat boardings, tours, seminars and showings April 11-13. Don’t miss the area’s restaurants, nature park, hotels and bars. Then see the Annapolis Spring Sailboat Show at the city docks April 25-27. See a list of shows, boats and details at (www.) Annapolisboatshows.com
Tips for the Galley Chef
* Stir unflavored gelatin into canned chicken broth at the rate of about 1 teaspoon gelatin per 2 cups broth. Heat to dissolve. Flavor and texture will be richer.
* To make a large banana cake with yellow cake mix combine cake mix, 3 eggs, ½ cup each water and oil, 1 cup mashed bananas. Optional: add chopped nuts, 2 t. cinnamon.
* For a change from ground meat, cut up turkey or pork cutlets in bite size. Brown, then proceed to make chili, stew or ragout.
* Mix packaged French fried onions half and half with crushed cheese crackers or flavored potato chips. Just before serving, sprinkle on buttered baked potatoes or fold the mixture into drained vegetables.
Brazilian Black Bean Dinner
Make these pretty plated meals vegetarian or flavor them with meat fat and beef bouillon.
Step One:
1 can black beans, drained and rinsed
1 tablespoon flour
½ teaspoon each dried oregano and browning (e.g. Borvil or Gravy Master)
1/2 cup water (or more if needed)
In a pan, mash beans with flour, bouillon and oregano. Stir in t water. Heat, stirring until it forms a paste about like mashed potatoes. Cover pan and set aside.
Step Two:
2 tablespoons bacon fat, lard or vegetable oil
Medium onion, diced
2 to 3 diced Roma tomatoes
4 hard-cooked eggs, quartered
In a skillet, sizzle onion in hot fat or oil. Then stir in tomatoes to heat through. Spread the bottoms of four dinner plates with a layer of the warm bean puree. Dot with the onion- tomato mixture. Arrange a quartered egg on each plate.
SAVE-THE-SEA-COOK SAUCE
Doctors bury their mistakes. Galley cooks hide theirs under a fabulous sauce. Here’s a savory sauce to save fish that’s too dry, burgers that need a boost or omelets that need a raison d’être.
Small can crushed pineapple
2 teaspoons cornstarch
8-ounce can tomato sauce
½ teaspoon each onion powder, ground ginger, salt and pepper
Drain pineapple into a a small saucepan and stir with cornstarch. Over low heat, add pineapple and remaining ingredients. Stir until thick. Serve warm. Makes about 2 cups. .
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