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Recipes from the Galley BLT Plus Print This RecipeWe find that Bacon Lettuce and Tomato sandwiches are possibly the perfect summertime lunch meal on the water. Always refreshing and enough sustinance to satisfy a ravenous crew. bacon lettuce tomato chicken breast (sliced)-optional baby swiss cheese or regular swiss-optional avacado slices-optional sprouts-optional Start out with a hearty bread, homegrown tomatoes, romaine lettuce and good bacon and end up with a masterpiece even if it's just a plain old BLT! We have tried the above ingredients in various combinations, but always starting with the BLT base. We don't even prep the ingredients at home, except for frying the bacon. We use squeeze mayonnaise or Miracle Whip, it packs better than the jars and keeps cleanup to a minimum. We like to serve them with tumbled carrots and Sun Chips. Chili (Snappy Chili) Print This Recipe 1 lb hamburger 1 medium onion (chopped) 1 large clove garlic (minced or crushed) 1 t chili powder 2 T La Victoria Ranchera (HOT) Salsa 2 dashes red (cayenne) pepper 1 T brown sugar 1 T olive oil 1 can tomato soup 3 cans red kidney beans (other beans can be used as well) 1/2 C water 1/2 t paprika Brown the hamburger and drain it. We even give it a couple rinses in water to remove the grease. Brown the onion in the olive oil. Combine all ingredients and simmer covered for a minimum of 30 minutes, longer is better! Serve with tortilla chips, a dollop of sour cream and a teaspoon of yellow or white corn meal. This is an unusual chili recipe in that it only has 1 t chili powder. It really resembles a Mexican dish in taste more so than a traditional chili recipe. This dish freezes very well. Corned Beef Sandwiches Print This Recipe corned beef rye bread swiss cheese hot mustard (see recipe) Start out with slices of corned beef (great use for leftover corned beef). Add regular swiss cheese (not baby swiss) you want a full bodied swiss and hot mustard. The sandwich can be grilled, so the cheese melts or can be eaten cold. I really prefer these grilled. Easy to put together as a lunch meal while boating, or this is just excellent served with German potato salad as an evening meal. Couscous (Kathy Cravens) Print This Recipe 2 T margarine 1/2 C chopped carrots 1/2 C sliced green onions (Optional) 1-1/2 C water 1-1/2 t chicken bouillon/base 1/2 t sugar 1/8 t red (cayenne) pepper 1 C raw couscous 1/4 C fresh parsley In a skillet, melt margarine. Saute carrots and onions until tender. Add water, bouillon, sugar and pepper, bring to a boil. Remove from heat, stir in couscous, cover, let stand 5 minutes. Add parsley. Cucumber Soup "Cold" (Judy Cravens) Print This Recipe 2 cucumbers 1/4 C parsley (chopped) 1/4 C celery leaves (chopped)(optional) 2 T dill 2 green onions 2 + 2 C buttermilk 2 C sour cream 2 T lemon juice salt pepper Peel seed and chop cucumbers. In a blender/food processor, puree the cucumber, parsley, celery leaves, dill, green onions and only 2 C of the buttermilk. In a bowl combine the above pureed ingredients and the remaining 2 C of buttermilk, the sour cream, lemon juice and salt and pepper to taste. It is best to make this dish the night before, so the flavors can meld and it can be served well chilled. We like to package it ahead in single serving containers. It is a good refreshing summertime accompaniment to sandwiches when you want to add something a little unusual to the menu. Ham Sandwiches Print This Recipe ham rye bread swiss cheese hot mustard (see recipe) Start out with liberal slices of a good quality baked ham (this is a great solution for leftover ham), not the shaved stuff from the supermarket. Add regular swiss cheese (not baby swiss) you want a full bodied swiss and hot mustard. The sandwich can be grilled, so the cheese melts or can be eaten as is. Very easy to put together as a lunch meal while boating, or this is very good served with German potato salad as an evening meal. Muffaletta (assembly) Print This Recipe See the companion Muffaletta Loaf and Olive Salad recipes. Ingredients 2 smaller muffaletta loaves (using single muffaletta loaf recipe) or large loaf Italian bread olive salad 1 lb salami (sliced) 3/4 lb provalone (sliced) 3-6 slices proscuitto ham On each of the muffaletta loaves that has been sliced horizontally, place two circles of salami, one around the outside of the loaf hanging off of the edge some, and a second circle closer to the center. Place a circle of provalone on top of the salami and top with the proscuitto. Mix the olive salad with a spoon and spread liberally on one side of the loaf. Muffaletta loaf (bread) Print This Recipe Makes one large Muffaletta loaf or 2 smaller ones. My preference is for the smaller loaves. Ingredients 1 C warm water 1 T sugar 1 pkg active dry yeast 3 C bread flour 1-1/2 t salt 2 T vegetable shortening 1 T sesame seeds Preparation In 2 C measure, stir in water, sugar and yeast. Alow to stand until foamy (5-10 minutes). In a mixing bowl, combine 3 C flour, salt and shortening. Work until dough forms a ball. Dough should be smooth and satiny. If it is too dry add more water. If it is too sticky add more flour (1 or 2 T at a time). Place dough in a large bowl that has been lightly oiled and cover with a damp towel. Allow to rise in a warm moist place for approximately 1-1/2 hours or until it has doubled in volume. Punch dough down and place on a lightly floured surface. Form dough into a single circular loaf 10" in diameter, or two smaller loaves. Keep in mind these loaves are for sandwiches, so they should not be as tall as a conventional round loaf of bread. Place loaf/loaves on a lightly greased baking sheet and sprinkle top with sesame seeds and gently press into the surface. Cover loaf/loaves loosely with plastic wrap. Let rise approximately 1 hour or until almost doubled. Place rack in center of oven and preheat to 425 degrees F. Put baking sheet containing loaf/loaves on center rack and bake for 10 minutes at 425 degrees F, then reduce temperature to 375 degrees F and bake for an additional 25 minutes for a single loaf or 15 minutes for the smaller loaves. The loaf is considered done when it sounds hollow when tapped on the bottom, although this test is a little impractical during baking. When the loaf is a nice light brown color, it should be done as well. Allow bread to cool before slicing horizontally in half. Mustard "Hot" (Jane Cravens) Print This Recipe This is a very simple mustard recipe passed down to me by my mother who got it from my grandmother, Jane Cravens. 1/2 C dry mustard (Coleman's) 1/2 C sugar 2-1/2 oz water 3 oz vinegar 1 beaten egg I think the trick to making this is ending up with a smooth finished product. Here's how I go about making it. Sift your mustard with a flour sifter to remove all of the lumps and mix with the sugar. Add the beaten egg and mix well with the mustard and sugar. Slowly add the water and vinegar, mixing the whole time. You should end up with mustard that has no lumps. Heat the mixture until it boils, stirring to prevent burning and those dreaded lumps. Once the mixture boils, the egg should be cooked. Continue to give it a stir every now and then as it cools. The mustard should have thickened considerably. Pour into a class jar with a tightly sealing lid and refrigerate. I don't know what the shelf life is, but we have kept it successfully in the frig for several months. Excellent on ham, summer sausage, and salami. Olive Salad for Muffalettas Print This Recipe Makes enough for 2 large Muffalettas or 4 smaller ones. Ingredients: 1/4 C pitted black olives 1/4 C pimento stuffed green olives 1/4 C marinated artichoke hearts 1/4 C roasted red peppers 1/4 C giardinera (pickled mixed vegetables) 1/8 C capers 2 anchovy filets (wash the salt off)(Don't omitt the anchovies, just because you don't like them. You can't taste them by themselves, but they do add to the complexity of the flavor.) 2 garlic cloves (pressed) 1/4 C fresh flat leaf parsley 1 T oregano 1 T black pepper (freshly ground) 2 T red wine vinegar 1/2 C extra virgin olive oil Tools required: garlic press food processor Preparation: Individually process the following to a chunky consistency (do not puree, they should still be somewhat identifiable): black olives, green olives, artichoke hearts, red peppers, giardinera, The following can be processed together to a pureed consistency: capers, anchovy filets,garlic cloves, parsley, oregano, black pepper, wine vinegar, olive oil Pour all of the ingedients together in a mixing bowl and mix together with a spoon. Pour into a tightly sealed jar and allow to stand at least overnight before using. Oyster Stew Print This Recipe 1 pint oysters 1/4 C + 2 T butter 1/2 t salt dash cayenne pepper 1/8 t freshly ground black pepper 1 t worcestershire (Lea & Perrins) 1-1/2 Q scalded milk 1/4 t paprika Heat oysters in their liquor. Add 1/4 C butter, seasonings and worcestershire. When edges of the oysters start to curl, add the milk. Bring just to boiling, stirring occassionally. Remove from heat at once. Cut 2 T butter into 6 pieces, place in heated soup bowls. Pour stew into bowls and sprinkle with paprika. Pasta Con Broccoli Print This Recipe 4 oz dry pasta shells 1 C heavy whipping cream (1/2 & 1/2 can be substituted) 2 T unsalted butter (margarine can be substituted) 4 oz tomato sauce 1 large garlic clove (minced or crushed) 2 C broccoli florets (approximately 2 heads) 1-1/2 C fresh sliced mushrooms fresh ground black pepper salt 3 T fresh parmasean cheese (grated) Cook shells in a large pot of boiling water until nearly done. Drain the shells. Stir cream, butter, tomato sauce, garlic and broccoli together in a pan with the drained shells. Simmer until the shells and broccoli are done. Stir in the mushrooms and remove from heat. Sprinkle with parmesean cheese and season with salt and pepper to taste. Allowing your guests to add parmesean at the table will simplify cleanup. If you prefer your broccoli a little more done, then it can be steamed separately and added to the other ingredients. Potato Casserole-Hot & Cheesy Print This Recipe 8 medium potatoes 1 medium onion 1 bell pepper 1/2 C black olives 1/2 lb bacon 1 lb cheddar cheese (grated) 3/4 C mayonaise 1 t salt 1 t pepper 1 t oregano Cut bacon into small pieces and cook until crisp. Cook potatoes and dice with skins on in 1" squares. Mince onion, bell pepper and olives. Shred/grate cheese if needed. While potatoes are hot, toss with remaining ingredients. Place into a greased casserole dish and bake 1 hour at 350 degrees. This is a very hearty dish and could be eaten as an entree' rather than a side dish. Red Beans & Rice Print This Recipe 2 Cans red kidney beans 1 C raw uncooked white rice 1-3/4 C water celery seed 1/2 C bell pepper (chopped) 1/2 C onion (chopped) 1 bay leaf (finely chopped to a powdery consistency) 1/2 t white pepper 1/2 t thyme 1/3 t fresh garlic (crushed) 1/3 t oregano 1/4 t red cayenne pepper pinch black pepper 1 t Tabasco sauce 2 links andouille sausage 2 strips bacon 1 T chicken bullion or equivalent chicken base Cook bacon until crisp, pour off 1/2 of the grease and put bacon to the side. Cook onions, peppers and garlic in remaining grease. Slice Andouille at a slight diagonal in pieces about 1/4" thick and cook in a skillet separate from the oninons and peppers until browned. Cook rice in 1-3/4 cups water until the water is absorbed, about 20 minutes. Combine all ingredients and continue to cook for about 1 hour. -------------------------------------------------------------------------or------------------------------------------------------------------------- Boil 1-3/4 cups water in a teakettle/coffepot and combine it with all ingredients including the uncooked rice and continue to cook for about 1 hour. Reuben Sandwiches Print This Recipe corned beef rye bread thousand island dressing sauerkraut-optional Start out with slices of corned beef (great use for leftover corned beef). Add regular swiss cheese (not baby swiss) you want a full bodied swiss, sauerkraut and thousand island dressing. Grill the sandwich until the cheese melts. . Probably a better evening meal than lunch. My favorite side is German potato salad! Shrimp Jambalaya (Kathy Cravens) Print This Recipe 2 T olive oil or salad oil 1 t celery seed or 1-1-2 C chopped celery 2 bell peppers (cut into 1/4" strips 2 onions (finely chopped) 2 cloves garlic (minced or crushed) 1/4 C chopped parsley 1/2 T thyme leaves (crushed) 1/2 lb cooked ham (julienne strips) 2-1/2 C chicken broth/bouillon/base 1-16 oz can of crushed or diced tomatoes 1 C raw uncooked rice 1 t sugar 1/4 t freshly ground black pepper 1 t hot pepper sauce 1 lb shrimp (shelled and deveined) 1 boneless skinless chicken breast (cooked and shredded) Optional In a 5 qt dutch oven, heat oil over medium high heat. Add celery, peppers, onions, garlic, parsley and thyme. Cook until tender. Stir in ham, broth, tomatoes, rice, sugar, pepper and hot sauce. Heat to boiling, stirring often. Reduce heat to low, cover and simmer 20 minutes. Stir in shrimp and cook uncovered 8-10 minutes or until rice is tender and the liquid is absorbed. In order to shorten overall cooking time, the shrimp can be boiled separately. If you do so, reserve the liquid and add to the bouillon/base for extra flavor, instead of using tap water. Adding this hot liquid will also speed up the cooking time of the rice. To speed up cooking time even more the rice can be boiled separately, but I feel the overall flavor will suffer. If the rice is cooked separately, the liquid used with the bullion/base will have to be reduced by approximately 2 cups. You may even want to cook the rice in the bouillon/base, but the rice won't absorb 2-1/2 C of liquid, or at least you won't want it to. A good rule of thumb is bring you rice to a boil, then cook covered on low for 20 minutes. Of course cooking ingredients separately, also means more cleanup. Serve with cornbread as a side and a bottle of hot sauce. This dish freezes surprisingly well! Spanish Rice Print This Recipe 6 slices bacon (optional) 1 C onion (chopped) 1/4 C bell pepper (chopped) 1 16 oz can of crushed or diced tomatoes 1/2 C chili sauce 1 t brown sugar 1/2 t worcestershire sauce dash of pepper 3/4 C raw (uncooked)rice 1-1/2 C water Dice the bacon and cook until crispy. Remove the bacon from the pan and pour out 1/2 or more of the grease. In the remaining grease, cook the onion and bell pepper until tender. Add the remaining ingredients and cook until the rice has absorbed the liquid. In order to save time the rice can be cooked separately or the rice can be cooked as directed above, but boiling water can be added rather than tap water. My wife Stacy, and I feel this dish is better than any we have ever had in a restaurant. She prefers it without bacon, but I on the other hand, feel that almost everything's better with bacon in it! White Chili (Doris Cravens) Print This Recipe Ingredients 3-16 oz Cans great northern white beans 4 C cooked chicken breast (shredded) 1 T olive oil 2 medium onions (chopped) 4 cloves garlic (pressed or minced) 2-4 oz Cans chopped mild green chilis 2 t ground cumin 1-1/2 t oregano 1/4 t red pepper (cayenne) 6 C chicken broth/bouillon/base 3 C grated monterey jack cheese sour cream (optional) Heat oil over medium high heat in dutch oven or other large pan. Add onion and saute until translucent, about 10 minutes. Stir in garlic, chiles, cumin, oregano and cayenne and saute 2 minutes. Add beans and liquid from beans, chicken stock and bring to a boil. Reduce heat, add chicken and cheese or the cheese can be brought to the table in a separate bowl so people can add it as they please. It simplifies cleanup to serve the cheese separately, you don't end up with a have a dutch oven covered in cheese. Season with salt and pepper. Try serving it with a dollop of sour cream on top and tortilla chips on the side. This freezes very well! |
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