SeaKnots

What are your favorite galley recipes? The ones that are easy enough for the small quarters on the boat but delicious enough to be your favorite?

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KEY WEST SHRIMP 1 3/4 lbs unpeeled large raw shrimp

3 (12 ounce) cans beer
2 tablespoons Old Bay Seasoning or crab boil seasoning (use powdered crab boil, not liquid)

Key Lime Mustard
3/4 cup fat-free mayonnaise (buy sm. jars for one time use)
1/4 cup Dijon mustard
1/4 cup key lime juice (fresh or bottled)
1/4 teaspoon fresh ground pepper
Directions
1To make Key Lime Mustard: add all ingredients to a small bowl; stir well to combine; refrigerate until ready to serve.
2To make shrimp: rinse and drain shrimp.
3Add beer and Old Bay seasoning to a large pot; bring to a boil; add shrimp.
4Cook 3-5 minutes or until shrimp turn pink.
5Drain shrimp Serve immediately with Key Lime Mustard.
CRAB & LOBSTER STUFFED MUSHROOMS
INGREDIENTS
3/4 cup melted butter, divided
1 pound fresh mushrooms, stems removed
1 cup crushed seasoned croutons
1 cup shredded mozzarella cheese
1 (6 ounce) can crabmeat, drained
1 pound lobster tail, cleaned and chopped
3 tablespoons minced garlic
1/4 cup shredded mozzarella cheese (optional)
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!
You're killing me, Terri! lol
Me?? How so? You a starv'n sailor???
SCALLOP CEVICHE
1 pound bay scallops, quartered
1 cup (about 12 whole) cherry tomatoes, roughly chopped
2 green or red serrano chiles, seeded and minced (about 1/2 teaspoon)
3/4 cup chopped fresh cilantro, plus additional for garnish
1 cup finely diced red onion (1/2 medium red onion)
1 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
Salt to taste
3 tablespoons finely shredded unsweetened coconut flakes
print a shopping list for this recipe

Preparation1. Combine all the ingredients in a nonreactive bowl and stir to mix well. Cover and refrigerate for at least 2 hours, and up to 16.

2. Spoon the ceviche into small (4-ounce) glasses and garnish with cilantro.

Cook’s note:
Just what is a nonreactive bowl anyway? A nonreactive bowl is made from a nonreactive material, such as glaze-free ceramics, glass, stainless steel, or plastic (but we are trying to retire our plastics, right, unless made from recycled plastic). Reactive materials are aluminum and unlined copper, which react to foods with high acid content, like tomatoes. Have you ever wrapped a tomato in aluminum foil and looked it at the next day? The acid burns right through the aluminum, which gives the tomato a metallic taste. (It's best not to try leaving tomatoes in one of your good copper bowls.)
CRAB CAKES
1/2 stick (1/4 cup) unsalted butter, melted and cooled
4 large eggs, beaten lightly
6 tablespoons sour cream
1/4 cup minced fresh parsley leaves (preferably flat-leafed)
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon cayenne, or to taste
2 pounds lump crab meat, picked over
2 cups fine fresh bread crumbs
1/3 cup cornmeal
1/2 cup vegetable oil


Tartar Sauce as an accompaniment
lemon wedges as an accompaniment

PreparationIn a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight.

In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200°F. oven. Serve the crab cakes with the tartar sauce and the lemon wedges.
GROAN...
WHAT????
might not be a favorite but it works in a messy seaway..lol----i cal it sloppy beans...uses one pan....
2 cans field peas with snaps OR seasoned field peas and 1 can cut green beans
garlic, creole seasoning, mortons natures seasonings.....
1 can underwood deviled ham
tsp caldo de tomate powder
pour field peas into pan using all liquor of the beans. add drained green beans. add devilled ham. add seasonings to taste...cook--may add onion as well--if ye still have one..LOL
make a pan oif rice--i use calrose medium grain--makes sticky oriental style rice--
serve together.
is easy and quick and cooks well in rough water.....
That sounds good & I know when your feet are airborne in the galley more often than on the sole, quick is good.
Another one that sounds almost to wierd to post here but is really good is chili made from.... 2 cans chili, 1 can baked beans, 1 can niblet corn, 1 can coconut milk, 1 can of chopped tomatoes, hot sauce (to taste), garlic powder, chili powder. Really is good, just made some the other night. I usually don't tell people what's in it cause they'll say.. OMG! lol Usually make a pan of corn bread to go with.
SANTA FE CLAM CHOWDER
2 tablespoons extra-virgin olive oil
4 ounces Spanish chorizo * or andouille sausage, cut into 1/3-inch dice
12 ounces white-skinned potatoes, peeled, cut into 1/2-inch cubes
1 medium onion, chopped
1 celery stalk, chopped
1/3 cup canned diced green chilies
1 large jalapeño chili, seeded, chopped
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 cup canned crushed tomatoes with added puree
1 cup frozen white corn kernels
3 8-ounce bottles clam juice


24 littleneck clams, scrubbed
6 tablespoons chopped fresh cilantro


PreparationHeat oil in heavy large pot over medium-high heat. Add chorizo; sauté until fat is rendered, about 3 minutes. Add next 6 ingredients; sauté until onion begins to soften, about 5 minutes. Mix in oregano and cumin, then tomatoes, corn, and bottled clam juice. Bring to boil. Reduce heat to medium-low. Cover and simmer until potatoes are almost tender, about 12 minutes. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Bring to simmer before continuing.)

Add clams to mixture in pot; cover and cook over medium-high heat until clams open and potatoes are tender, about 7 minutes (discard any clams that do not open). Mix in 4 tablespoons cilantro. Season to taste with salt and pepper. Divide clams among 6 shallow soup bowls. Ladle chowder over. Sprinkle with remaining cilantro and serve.

* A smoked-pork link sausage flavored with garlic and spices, but milder than Mexican chorizo. Spanish chorizo is available at Spanish markets and specialty foods stores

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