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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ALMOND AND RASPBERRY TART
1 cup all purpose flour
1/3 cup sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup plus 2 tablespoons slivered almonds, toasted
2/3 cup plus 2 tablespoons seedless raspberry jam


2 1/2-pint baskets raspberries


PreparationPreheat oven to 375°F. Combine flour, sugar and salt in processor; blend 10 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Add egg and vanilla and almond extracts. Using on/off turns, process until moist clumps form. Gather dough into ball. Using floured fingertips, press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Press 1/2 cup almonds over bottom of crust; spread with 2/3 cup jam.

Bake tart until crust is golden at edges and jam is bubbling thickly, about 40 minutes. Cool completely on rack. Push up pan bottom to release tart.

Toss raspberries with remaining 2 tablespoons jam in bowl to coat. Top jam layer with berries. Sprinkle 2 tablespoons almonds around edge of tart.
COCONUT SHRIMP
3/4 cup panko (Japanese breadcrumbs)*
1/2 cup unsweetened shredded coconut**
2 teaspoons finely grated lime peel
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
18 uncooked large shrimp, peeled, deveined, tails left intact
Peanut oil (for frying)

PreparationLine baking sheet with parchment paper. Mix panko, coconut, lime peel, salt, and pepper in medium shallow bowl. Whisk eggs in another medium bowl to blend. Add shrimp to bowl with beaten eggs and toss to coat. Working with 1 shrimp at a time, remove shrimp from beaten eggs and turn to coat in panko mixture. Place shrimp on prepared baking sheet. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Pour enough peanut oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add shrimp to skillet and cook until golden and just opaque in center, about 2 minutes per side. Transfer to paper towels to drain. Arrange shrimp on platter and serve warm
the day before i die i will post my grandmother's recipe for the awesomest clam chowder i have ever eaten..lol..family recipe neither tomato nor creamy lol....i make fake fritters out of bisquik and corn and ...like dumplings only dropped into grease (olive oil)--add clams, add conch--season to taste--ye got a different kinda treat for boat..lol
This is a good dish to cook in the oven.

chicken and rice casserole

preheat over to 350 to 375 F.
grease 2 qt baking dish.
add:
1 c rice, 1 c chopped onion and 2 1/2 c water or chicken broth (I usually add 2 1/2 tsp boullion to the water)
sprinkle seasoning salt on top.

Please 4 pieces of chicken on top. I usually like the dark meat as won't get dry before the rice is cooked.

sprinkle favorite seasoning on top. Cover with lid or aluminum foil and bake for 1 to 1 1/2 hours until most of the liquid is absorbed. Feel free to cut in half and in a smaller container if serving 2.
salt n pepper n olive oil
And................................... lol... u need a galley slave i think
Ahoy, mates!

Sailboat galleys are kitchens in miniature, and the same goes for the size of the pantry/storage area for provisions. Long-distance cruisers soon find themselves using mostly fresh vegetables, spices,herbs and the occasional chicken or pork bought from the local native market. Most sailboats have either no refrigeration at all, or very small and not-very-dependable refrigerated areas. While these logistical limitations may seem intimidating in the beginning, the creative sailing chef soon discovers that there are literally thousands of stunning, delicious meals that can be prepared quickly and inexpensively. When I select recipes, I avoid any that require more than 25-30 minutes of cooking time, and I prefer to avoid using the oven because of the heat that it generates down below. I am an outspoken advocate of the pressure cooker, and the Chinese wok for fast nutritious cooking.

Here's a winner that has never failed to please my guests and crew. Note that there are few ingredients called for, and none of them exotic or difficult to find on a native market::

JAMAICAN "BOIL FISH" (also known as Hangover Stew for it post-party remedy qualities!)

Ingredients
2 lbs. grouper fillets (or any firm-fleshed white fish like red snapper or hogfish)
½ lb. salt pork (or thick-sliced bacon, diced)
1 large onion
3 large waxy potatoes, cleaned and diced (Russet or Idaho okay, too, but peeled)
3-5 fresh green jalapenos or Serrano peppers, seeded and chopped
2 limes, washed and quartered
Salt and freshly-ground black pepper to taste

Preparation
1. Cut grouper fillets into 2-inch pieces.
2. Heat a large saucepan over medium heat, then add salt pork and cook for about 8-10 minutes until crisp. Add onion and cook about 5-7 minutes until tender but before it browns, then add the boiling water, potatoes, lime quarters and chile peppers. Cook this mixture, stirring occasionally for about 10 minutes, then add the grouper and let it simmer in the stew for another 10 minutes.
3.Discard the limes, season with salt and pepper and serve hot with cornbread or Johnny cake.

Welcome to Jamaica, mon!
Ahoy, Mates!

While delivering a 40-foot steel ketch from the Panama Canal to San Francisco, the last leg 500 miles offshore from the latitude of Acapulco to San Diego was all uphill, wind-in-your-face, cold weather. The three of us were miserably wet, cold and exhausted because we had to have someone on deck around the clock to watch the heavy marine traffic making into San Diego, and do constant sail changing. This dynamite clam sauce and mushrooms over linguine, coupled with a brisk cup of hot Russian tea restored our spirits, and it was so easy to prepare. Hope you enjoy it as well.


CLAM SAUCE AND MUSHROOMS OVER LINGUINE

Ingredients
1 tablespoon olive oil
4-5 cloves garlic, chopped
½ lb. fresh mushrooms, sliced and chopped (I like baby portabellas!)
2-3 (6.5 ounce) cans chopped clams with juice (or ¾ to 1 lb. of fresh clams)
1 cup chicken broth (Swanson’s low sodium is my favorite)
1 tablespoon chopped fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 (16 ounce) package uncooked linguini pasta
1/2 cup unsalted butter

Preparation
(1) Start by bringing a large pot of slightly salted water to a boil, then add linguine pasta and cook over medium heat until al dente (about 8-10 minutes), drain and set aside covered.
(2) In a medium-sized sauce pan over medium heat, warm olive oil and stir in garlic and mushrooms; cook until tender (about 3-4 minutes), then add clam juice, chicken broth, basil, oregano, parsley and Worchestershire sauce. Turn up heat and bring to a boil, then quickly reduce heat and simmer for about 15 minutes.
(3) Now, stir chopped clams and butter into the sauce and simmer for another 15-20 minutes. Pour over the warm linguine and serve immediately. Compliment with garlic bread if you have it.

Fair winds and safe harbors to all of you,

Robbie Johnson, author
Gourmet Underway - A Sailor's Cookbook

coconut milk(canned)

mangos, peeled and seed removed

onion

garlic

pobano  chile,  skin removed and  diced

cilantro, lots, minced

mix above ingredients together  and   let them simmer  until mixed well and smooth.  add some  fresh tuna chunks--or  shrimp.   cook the  seafood in the  sauce until  just done-less than 5 minutes. serve   with mexican rice---white rice cooked with corn,  poblano chile, summer squash, red bell pepper, onion,cilantro and garic......and, of course ,  corn tortillas 

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