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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I'll start...

I am by no means a good cook, but I can get by when I have good recipes to use. I have been fortunate enough to learn from the best. My friend Daniel from Splendido is the Master Chef of the Galley. He is my idol. He has taught me so many great recipes that are easy enough to make on the boat. My all time favorite though is an appetizer.

What you'll need:
Sun dried tomato goat cheese/feta (you can buy this at any A&P), Pita bread and Olive Oil

- Slice the cheese into slivers, spread them out on a cookie sheet, sprinkle some olive oil on top of the cheese and cook them in the oven for about 15-20 minutes.
- In a frying pan on the stove put some olive oil in the pan and warm the pitas on both sides.
- Cut the pitas into small triangles after they were cooked.
- Place the cooked cheese on top of the cut pitas, sprinkle some olive oil on top and serve.

I like good Home Made Clam Chowder but if I don't have the fresh Clams I do this.
This makes 1/2 Gal of clam chowder and taste better after freezeing it or keep in the fridge up to 4 days.
2 cans of Cambel chunky clam chowder
1 Patato
1/2 yellow onion
4 slabs of Maple hikcory smoked Bacon
1/3 stick of butter
2 cans you fill Cambel with whole milk
2 table spoons of Garlic salt
1/2 teaspone of peper
3 cans of Diced Clams (not minced)

Cut bacon in 1/2 inch strips and onions, lightly sauta in frying pan with 1/8 inch butter stick
Cut potato in 1/2 inch cubes and place in boiling water for 4 min. (you don't want them soft)
Put two cans of Cambel in 2-1/2 quart pan with the 3 cans of clams and juice and 2 cans of whole milk.
add Garlic salt and pepper and remaining butter.
Cook the bacon just enough so it doesn't get hard and remains soft, onions will remain a little hard.
than add bacon and onion to the Cambel soup in the pot, lower temps to a simmer and steer often.
Done in about 30-45 min. stir often to prevent bottom sticking and milk curdling.
Made this for large crowds many times and always ran out.
New England Clam Chowder
Dice and fry up 1/4 lb of salt pork (Bacon can be used), once brown put aside to be used as garnish.
Fry 1/2 cup onion till soft, add 2 bottles of clam broth, 1 cup diced potatoes, 1/4 cup diced celery, 2 cans of clams (tuna fish size), 2 cans of evaporated milk...then slow boil till potatoes are soft.
Add salt & pepper to taste (Very little salt if you used salt pork.
Garnish with salt pork or bacon and parsley and enjoy!
A delightful meal at sea……….
by Lou Letson

Everyone should have a passion or two in life. If you are lucky you may have many. If you are even luckier you may be able to combine two or more.
Before someone starts thinking of a ménage au trois perhaps I should explain that I am talking about my passions for boating and good food.

Last summer I crewed on a friend’s boat from Fort Lauderdale to the Chesapeake Bay. This was a large yacht with a well equipped and provisioned galley. The boat was an elegant yacht and meals were superlative. Food aboard were far from hard biscuits and water.

This salad was first created aboard this boat of the same name, on the way to Hampton Virginia, which is to be the new homeport. It was one of those things that just came together from ingredients on hand and leftovers from earlier meals on board.
AS you will see the boat was well provisioned.
Captain Jack came aboard in Ft. Lauderdale with a fresh avocado that he had been given earlier in the day. The cold salmon had been cooked and a couple of fillets were left from a couple of days earlier. The recipe below assumes that you are starting with uncooked salmon.

Jubilee Salad

The Salad (for 4)
Salmon fillets 12-16 oz.
Capers 1 TBSP
Olive oil 2 TBSP
Sauté the capers in oil until they darken, then remove capers from pan and reserve.
Sear the salmon fillets in the seasoned oil for 1 to 3 minutes per side depending on the thickness.
Place the cooked fillets in an air tight container and chill for 3 hours or over night.
Lettuce mixture of Romaine & Iceberg 4 cups
torn into bite size and crisped in cold water
Tomatoes cut into wedges 2 medium
Eggs hard boiled and cut into wedges 2
The Dressing
Avacado, ripe, coarsely mashed with a fork I large or 2 small
Shallots, finely minced 2-3 TBSP
Lime juice 2-3 TBSP
Sour Cream ½ cup
Mayonnaise ½ cup
Salt & Pepper to taste
Stir all ingredients together, taste for salt & pepper;
Cover and chill in refrigerator for one hour or more

To serve:
Place drained lettuce on 4 cold plates.
Break Salmon into bite size chunks and divide among the plates.
Add tomato & egg wedges and reserved capers.
Spoon on the dressing.

I recommend a crisp white wine such as Pinot Grigio.
Well you got my taste buds going..sounds like you had a great trip...may i add you as friend?....Lola
Sorry to be so late replying. Sure, glad to be your friend in Alabama
Sounds great Lou, I am going to try this one.
Ahoy, fellow sailing chefs!

If you happen to be anchored in a civilized spot with nearby stores, here are a couple of easy-to-make dips that will make you famous in your own time:

The first is one of my favorites because it can not only be used as a dip, but as a spread atop grilled steaks, or turned into omelets, or spread onto toasted cheese and tomato sandwiches.

AVOCADO DIP w/BASIL & MINT (makes 2 cups)

4 soft and very ripe avocados, peeled, pitted and mashed with a fork
2 tablespoons heavy cream
1 teaspoon Tabasco sauce (or your fresh jalapeno if you want more heat)
1 tablespoon fresh mint leaves, chopped finely
2 tablespoons fresh basil leaves, finely chopped
1/4 teaspoon cayenne pepper (to taste)
Juice and grated zest of 2 fresh limes

Preparation: Couldn't be simpler. Just combine all ingredients in a mixing bowl and mash/mix together. Transfer to a serving bowl and chill if you like. Best not to leave in cooler or fridge for more than an hour since avocado will begin to darken.

The second dip is quite famous and you will see variations of it in many cookbooks. Legend has it that it was created by a San Francisco chef for his hotel back in the 1950s. It is a sure winner when served with sliced cucumbers, carrots, broccoli, cauliflower, or sweet (Bell) peppers.

Golden Gate Goddess Dip (makes about 1 1/2 cups)

1 scallion (use both white and green parts), coarsely chopped
3 oz. softened cream cheese
2 anchovy fillets
1/2 cup mayonnaise
1 tablespoon tarragon vinegar
2 tablespoons fresh tarragon
1/3 cup fresh parsley, chopped
Salt to taste

Preparation: Again, so very simple. Just combine all ingredients except the salt, add a tablespoon oif water, and process in your food processor (I use my immersion blender set to medium speed) and process until smooth. Finally, add salt and chill for at least an hour in your cooler before serving.

Bon appetit,

Passage-making sailors are always looking for easy-to-prepare recipes, especially those that call for ingredients ready at hand. At the time, my guest and I were slowly daysailing down the Atlantic coast of Panama toward the Canal after a month of hanging out at Bocas del Toro, just south of the Panama/Costa Rica border.

What makes the memory so special is that we traded a 15-pound yellow fin tuna that we had snagged earlier in the day while trolling, and traded it for a plump, free-range chicken and a handful of fresh parsley from the truck garden of an enterprising Chinese storekeeper in a tiny coastal village named La Esperanza. We both parted feeling we had the better end of the deal. Here's the recipe:

Lemon Chicken Paillard (Serves 2 hungry sailors)

We cut the breasts free from the carcass, removing any bones, and put them between a couple of sheets of Saran Wrap and beat them gently with a meat mallet until they doubled in size. Then, we sprinkled a pinch of dried basil, salt and pepper to season and dusted the breasts on both sides with white flour, patting firmly.

In a skillet over medium heat, when the oil was good and hot, we sautéed the breasts on both sides until a golden brown, then put them on a platter and covered with the skillet top to keep warm. Next, we wiped the skillet clean and melted 2 tablespoons of butter, added one-fourth of a cup of chopped green onions (scallions) and one teaspoon of the fresh parsley we had just gotten from the Chinaman. Once the butter started to brown, we added two tablespoons of freshly squeezed lemon juice, stirred it all together, then poured it over the warm chicken and served it with steamed Basmati rice. Washed down with a cold Panama beer, it was fantatic!


Mmmmm - sounds wonderful! Thanks for sharing.
This is so easy but looks great and is always a hit at potlucks. Plus you can make it ahead and heat it up and it's finger food so it's easy to eat during passages.


1 Pillsbury French Loaf or home-made bread dough
Whatever fillings you want


Find the seam in the Pillsbury French Loaf and unroll dough (this is easier to do if the dough is well chilled) or roll dough to a 11"x13" rectangle. Do not roll dough too thin.

Then just layer desired ingredients. Your are going to flip this over so make sure that the ingredients you want at the top, like cheese, should be the first layer. Place ingredients in the middle of the dough with enough dough on edges to fold over ingredients. Don't over stuff. Fold over sides and ends and flip the stromboli over. Brush top with olive oil or butter and sprinkle with grated Parmesan. Cut ventilation slits in top of stromboli and bake at 350F until crust is brown and cheese is bubbling through slits. Slice and serve Here are some examples with ingredients in the order I layer them:
Italian Stromboli
Cheese (Parmesan, Cheddar, Mozarella)
Vegetables (Mushroom, Onion, Green Pepper)
Meat (Pepperoni, Hamburgur in you favorite sauce)

Chicken Alfredo

Cheese(Mozarella, Parmesan)
Vegetables (Broccoli or Asparagus),
Meat (Chicken or Shrimp in Alredo Sauce)

The possibilities are endless, Mexican, Vagetarian
This dish goes back to a period when my family was watching our pennies carefully. I've adapted it for the boat and adjusted for a pressure cooker. We call it "meadle" from meat and noodles.

The proportions should be adjusted to taste but aren't critical and can be modified based on price and availability of ingredients.

Dice some onions, figuring about a third to a half onion per person. Similarly mince garlic figuring one clove per person unless I coming -- use more. Coarsely chop bell pepper (1/2 per person). Feel free to add other veggies that are about to go bad; use your judgment on the mixing of tastes.

Over high heat brown ground meat (could be beef, lamb, even chicken or turkey) using oil in the bottom of a pressure cooker. Figure 1/4# of meat per person if you can find/afford it, otherwise make up for it with things you can get. When browned, dump in the onions, garlic, and other veggies. Add tomatoes -- diced fresh, stewed cans, whatever you have or can get. I usually use diced from cans so I can save fresh tomatoes for salads and sandwiches. Add water or chicken or beef broth to just cover the ingredients. Add elbow macaroni (or your favorite small pasta) figuring 1/4 - 1 cup per person depending on hunger and quantity of other ingredients.

Close pressure cooker and bring to 15psi, reduce heat and cook for 20 minutes. Use natural release (I usually cheat and dump the rest of the pressure after 10 minutes). On a transatlantic voyage this dish was the favorite. The stuff disappeared.


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