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Category: Pork

BRINED PORK CHOP with RICE (pressure cooker)

BRINED PORK CHOP with RICE (pressure cooker)

Not too many days left now before our dear R.E.D. is wrapped strapped and tarped for the winter months.  This doesn’t mean we can’t enjoy a few last meals onboard. Most of my galley has been emptied of cooking gear but I’ve kept my treasured pressure cook onboard for one last hurrah.  The list of ingredients for this meal was minimal: a couple of pork chops, tomaotes and peppers, a few seasonings and some rice. I brined the chops for…

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IRISH WHISKEY GRILLED BABY BACK RIBS

IRISH WHISKEY GRILLED BABY BACK RIBS

This one is far too good not to share.  You could use your own fave barbecue sauce but if you don’t mind simmering up this amazing mixture of tangy spicy rich thick sauce, please do feel free to use over and over and over again.  At the beginning of each season I make up a batch and bring it onboard.  Two cups of this sauce goes a long way, keeps well refrigerated and is great slapped on not only ribs…

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PORK and MUSHROOM STEW

PORK and MUSHROOM STEW

I am one scattered Galley Kat these days. It tends to happen to me each year around this time when schedules (holiday parties, and a rather large family gathering), obligations (finishing off the last of our Power and Sail courses and meetings) and what-I-would-rather-be-doing collide (my list is long). So I started making lists which helps somewhat. Shopping lists, what to cook and when lists, which all has to be planned within space available lists. And within all this planning…

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SWEET MEAD INFUSED PORK TENDERLOIN

SWEET MEAD INFUSED PORK TENDERLOIN

A sweet gift of Sweet Mead, a rich very sweet digestive or aperitif served chilled, prompted this next recipe. SWEET MEAD INFUSED PORK TENDERLOIN 1 pork tenderloin 2/3 cup sweet mead, divided 10-12 dried apricots oil sea salt & pepper Poke tenderloin liberally with a skewer or tooth pick. Place in a food bag with 1/3 cup mead, seal and refrigerate for 24 hours. Place 1/3 cup mead and apricots in a small saucepan and simmer until mead is reduced…

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PORK RAGU on CREAMY POLENTA

PORK RAGU on CREAMY POLENTA

Hearty belly-warming stews are a welcome meal after a chilly day out and about, Hiking, camping or on the water, there’s nothing like that rich thick flavour. What’s even better is not having to spend the hour or three cooking time that is usual to capture that rich Ragu flavour. Soooo…. I tried a little something new…. a Ragu made with pork tenderloin instead of a cut that requires more cooking time, and no fat or waste. …then to cut…

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PARMESAN-CRUSTED BRINED PORK CHOPS

PARMESAN-CRUSTED BRINED PORK CHOPS

I am SO over this cold weather!! Visions of summer on the water and back-of-the-boat grilling have even started to invade my dreams. I am choosing to disregard yet another day of snow fall and prepare something more in line with warmer days to come. After the success of brining pork chops I have vowed that never again will there be rock hard hunks of pork served in our galley. Brining is so easy and takes such little prep and/or…

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CAPTAIN COOKS – BABY BACK BEER RIBS

CAPTAIN COOKS – BABY BACK BEER RIBS

Our weather here in the Great White North, has been on a meteorological roller coaster lately. (actually, Montreal isn’t exactly so far North but it is great and white) Yesterday it was 0 ° C (32 ° F) and tonight it is supposed to dip down to -22 ° C (-7.6 ° F) Mother Nature is such a tease! Anyway, yesterday gave us some hope that grilling season isn’t too far far away. …and we are just going to ignore,…

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CAPTAIN COOKS GARLIC RUM PORK LOIN

CAPTAIN COOKS GARLIC RUM PORK LOIN

Captain is at it again… Something that involves a grill, a hunk of meat and a healthy splash of rum sounds like a real winner for boaters …or anyone for that matter… …gotta love his apron! A gift many years ago from my kids – suits him very well don’t you think? Oh and the cap?…well that’s just attitude. GARLIC RUM PORK LOIN 4 generous servings 6 cloves garlic, peeled and chopped 2 small onions, roughly chopped 1 small bunch…

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GRILLED PORK TENDERLOIN with PINEAPPLE SALSA and JASMINE RICE

GRILLED PORK TENDERLOIN with PINEAPPLE SALSA and JASMINE RICE

I keep wafting back and forth between craving summer barbecuing and cold weather comfort food. No doubt that I am in denial that soon we will no longer be aboard our little chalet on the water. Today I’m in a summer frame of mind, so fire up that grill Galley peeps…… MARINADE for PORK 1 pork tenderloin 1/4 cup soya sauce (I use Bragg Seasoning) 1/4 cup honey 1/4 cup dry sherry 1/8 cup rice wine vinegar 1/8 cup vegetable…

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HAM and SCALLOPED POTATO CASSEROLE

HAM and SCALLOPED POTATO CASSEROLE

WHEN EASTER HAS PASSED… All this talk about baked hams and scalloped potatoes has left me craving Easter food. Not those chocolate eggs but the real food of which childhood memories are made. I’m talking about rich creamy scalloped potatoes.. I don’t have my Mom’s recipe but I do remember that she used to also make the best new potatoes in a creamy parsley sauce. So I’m adding parsley. I’m not sure if she added cheese to her sauce –…

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