Copyright Janet Groene, 2025. To ask about rates to reprint this content or to place your ad on all six Groene sites for one rate, email janetgroene@yahoo.com
For cruising liveaboards, daily life includes three meals a day plus snacks, Happy Hour (usually with company on board) and grab-and-go food for times when you can't leave the helm. Boat life means dishwashing, taking out the trash, budgeting for groceries, provisioning for the long haul.
We rarely splurge at chichi waterfront restaurants. Our galleys are tight. Our equipment is minimal, carefully chosen, usually a compromise. Our recipes take shortcuts to save time, water, fuel, space.
If you’re this kind of boater, read on.
GALLEY RECIPE OF THE WEEK
Cajun BBQ and Rice
Instant rice reconstitutes to one cup cooked rice per one cup uncooked while regular rice provides about 1 cup cooked rice from ½ cup raw rice. Instant is bulkier and costs more but saves time and fuel.
3 cups instant rice
3 cups water
1 beef or chicken bouillon cube
1 ½ teaspoons Cajun seasoning (such as Tony Chachere’s)
14 to 16-ounce tub shredded chicken or beef barbecue (such as Lloyd’s)
Small can diced chilies, drained
14.5-ounce can diced tomatoes with green peppers
Hot sauce
Bring water to a boil and stir in bouillon cube, seasoning and rice. Cover the pot, take it off the burner and let stand 7 to 10 minutes or until water is absorbed. Over low heat, stir in barbecue, chilies and tomatoes.. Cover and continue heating over low burner until it’s heated through. Stir and serve. Serves 4 to 6. Pass the hot sauce.
Discover the Yacht Yenta Cozy Mystery Series....
People are dying in Okecoochie County FL, but nobody can guess how the deaths are related. Meet Farley Halladay, a salt-cured sailboat widow who has an online charterboat booking business, dodges a wayward sister, cares for an old Navy SEAL veteran who was her husband’s mentor and wrangles a large circle of wacky friends. She cooks, copes and solves crimes in this unusual cozy mystery series. Check your favorite e-book seller for all formats or go to Kindle, https://amzn.to/3bB5XPh
Bonus points: Throughout the books, Farley shares shortcut recipes from the days when she was a charterboat cook.
Tips for the Galley Cook
* An oldie but goodie. My supermarket still carries Dream Whip in a box. It makes a creamy topping when and where it’s needed.
* How to make a quick, Polish-style Krupnik hot toddy? Stir 1 cup each honey and water with 2 teaspoons pumpkin pie spice. Bring to a boil. Remove from heat. Stir in 2 cups vodka. Serve hot in small cups or glasses.
*The next time a recipe calls for grated cheese, substitute smoked cheese for a change.
What to do with that okra you found in a native market? Make poppers. Leave stems and caps on. Plunge the whole pod in boiling water 3 minutes (no more!). When cool enough to handle grasp by the stem, dip in melted butter or your favorite dipping sauce and pop into your pie hole. Throw away stem and cap.
SPECIAL REPORT: New In-Line Water Filter
I have always recommended the use of water filters in RV’s and boats. We fill our tanks with different water on every trip. Although the water is “safe” according to federal standards, it can have “off” tastes, odors and even colors. They ruin your coffee, rice, ice cubes, laundry and the way your hair feels after a shampoo.
Now a new, in-line filter makes it easier than ever to install a slender, effective filter. Best of all at replacement time, the entire assembly is changed with only a few twists of the wrench. Almost anyone can do it. If you’ve every wrangled with installing or replacing bulky filter cartridges, you get the picture.
When I was asked to field-test the new Campbell In-Line Water Filter, I took one look and knew it was a winner. The installation in a cramped, under-sink cabinet was quick and trouble-free. The unit is even compact enough to use on pedestal sinks.
As for technical specifications, this model’s MicroGuard technology reduces bacteria and viruses 99.99%, cysts 99.95%, and “forever” chemicals such as PFAS by 95% according to the manufacturer’s internal testing. Heavy metals such as lead, copper and iron are found to be reduced more than 85% by a third party independent laboratory. Best of all, it’s made in the USA. I found the complete assembly in a handy blister pack at Walmart for $110. Prices may vary where you are.
SIDE DISH OF THE WEEK
Nutty Creamed Artichokes
Grab a can of artichoke hearts and whip up this buttery side dish to go with meat or fish from the grill. This recipe is easy to multiply to feed company or a crowd.
Large can artichoke hearts, drained
2 tablespoons cornstarch
Small can evaporated milk (2/3 cup)
1/3 cup water
½ teaspoon each salt and pepper
1/4 teaspoon ground nutmeg
1 tablespoon butter
½ cup toasted, salted pecan pieces
Cut artichokes in quarters and drain on paper towels, cut side down. In a saucepan, mix cornstarch and seasonings. Stir in milk and water over low/medium fire, stirring until it bubbles. Add butter. If it’s too thick, add a tablespoon or two of water, milk or light cream.
Fold in artichokes to heat through. Just before serving, sprinkle with pecans. Serves 4.
Cook’s note: to make this a meatless main dish, fold in cut up hard cooked eggs
LIFESAVER SAUCE OF THE WEEK
Turn a blah dessert into a party. Serve this kicky sauce over plain cookies or cake, pudding, toaster waffles, fresh or canned fruit or ice cream. Make it different each time by changing the liqueur. Try Cherry Heering, Triple Sec, Galliano, butterscotch schnapps, etc.
Booze ‘n Butter Sauce
1 stick butter (no substitutes)
1 cup packed light brown sugar
1 cup heavy cream
½ cup liqueur
Boil butter, sugar and cream together for 3-4 minutes, stirring to dissolve sugar. . Remove from heat and let cool 2 minutes. Stir in liqueur. Serve warm. Makes about 2 cups.
PANTRY RAID: WHEN THE FRESH STORES ARE GONE, REPLY ON:
SURVIVAL FOOD HANDBOOK is a guide to survival when you're Out There, the fish aren't biting and you're out of fresh food. It's written just for sailors and campers who have limited storage space.
Whether it's fridge failure, or you're broke, or quarantined or becalmed or weathered in, stuff happens. See provisioning information, lists, tips and recipes made solely with stowed foods from supermarkets. (This isn't about expensive doomsday rations you put in the bilge and forget about). Create a three-day standby pantry for your home, boat, cabin or camper with familiar, affordable staples.
Kindle or paperback, it's a great gift idea for yourself or a friend. https://amzn.to/3mIfryC
SEAFOOD SPECIAL OF THE WEEK
Tower of Tuna
4 meaty tuna steaks, 3 or 4 ounces each
Salt, lemon pepper, crumbled dried thyme
10-ounce package chopped spinach, thawed and squeezed dry
About 1 ½ cups sliced mushrooms
14-to-16 ounce jar Alfredo sauce
4 tablespoons dry white wine
Lay out four squares of foil and smear centers with shortening, butter or vegetable oil. Add a tuna steak. Lightly season with salt, lemon pepper and dried thyme.
Add a layer of chopped spinach, a little Alfredo sauce, a layer of mushrooms and another dollop of Alfredo sauce. As you work, bring up sides of foil slightly to keep the tower from topping over. Drizzle each with a tablespoon of white wine.
Bring four corners of the foil together and twist to form a sort of Hershey’s kiss. Place kiss, fish side down, in a 350-degree oven or over well-started coals on the grill. No turning needed. Check after 20 minutes.
Doneness will depend on thickness of the fish, the heat source and wind. When tuna is done to taste and vegetables tender, open foil carefully to avoid scalding steam. Eat out of the foil. Lemon wedges optional. Provide chunks of peasant bread to mop up juices. Serves 4.
Cook’s note: You may not need the entire package of spinach or the whole jar of Alfredo sauce. Make each “kiss” to order.
SEA SWEET OF THE WEEK
Cold Oven Cookies
No oven is needed to make these crunchy bar cookies. The down side is that cleanup will be messy, Make them when water is abundant. It helps to treat pans, spatula and bowls with nonstick spray. In exchange for your hard work you’ll have a good supply of more than 50 cookies, 1 ½ inches each.
1 cup each white sugar, dark corn syrup and peanut butter
5 cups ready-to-eat cereal such as Cheerios, cornflakes or Rice Krispies
Line a 9 X 13-inch container with nonstick foil. Spray the toil. Place cereal (with some nuts if you wish) in a large, greased bowl.
Bring sugar and syrup to a boil for a full minute, stirring nonstop. Stir in peanut butter. . Pour over the cereal and mix well. Pack tightly into the 9 X 13-inch pan. Cool completely. Turn out of the pan onto a cutting board and cut in squares. Keep cool and dry.
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