SEA SALT GALLEY KAT

BACON BRAISED CABBAGE with BLOOD ORANGE VINEGAR

As cabbage keeps better than lettuce onboard, I have been working on some recipes using cabbage to add to my galley repertoire. Our favourite so far is Japanese Pancakes… Braised cabbage is also an easy addition to a grilled supper and I find that a sprinkle of vinegar adds so much to the flavour, which brings me to the reason for this post… Recently we […]

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STICKY GLAZED SPARE RIBS

“Nothing conveys our interdependence more compellingly than the food we eat. It builds our physical resilience, brings us joy, and strengthens our bonds with family and friends.” In honour of International Women’s Day here is a recipe by renowned chef Hugh Fearnley-Whittingstall from the cookbook “Share“ (100% of the publisher’s profits of this wonderful cookbook go to Women for Women) Sticky Glazed Spare Ribs (modified […]

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CORNED BEEF, CABBAGE & POTATO HASH

As we move closer to boating season I am starting to imagine more vividly returning to our little home on the water… We have a plan this year to remain onboard for six months, one month of which will be spent cruising what I call the Little Loop or what is more commonly referred to as the Golden Triangle. Meals for a good part of […]

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SAUSAGE & SHRIMP MARDI GRAS GUMBO

“Fat Tuesday” for the ‘dirt people’… SAUSAGE & SHRIMP MARDI GRAS GUMBO 2-3 links of Andouille or Louisianna sausage cut into 1″ pieces several ‘swirls’ of olive oil 2/3 cups chopped onion 1 cup chopped sweet peppers (red/green/orange for colour variety) 1 cup chopped celery 2 cups chopped okra 1 Bay leaf Cajun seasoning Sea salt & Pepper 2 x 14 oz can of fire […]

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PRESERVED LEMON & SPRING VEGETABLE RISOTTO w/ GRILLED PASTIS SHRIMP

Those jars of Preserved Lemons are now ready to test… …Champagne chilled… …Table set ready for our guests… Preserved Lemon and Spring Vegetable Risotto 2 cups Arborio rice 6-8 cups chicken stock 2-3 tbsp olive oil 1 small fennel bulb, chopped 4 garlic cloves, minced 1/2 cup onion, chopped 1/2 cup fresh lemon juice 1/2 cup *Pastis 1 bunch fresh asparagus, cut in 2″ pieces […]

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MOROCCAN CHICKEN TAGINE

Here’s another really tasty and easy pressure cooker dinner. …a mild combination of spices… …juicy bits of browned chicken… …stewed in the pressure cooker for a mere 8 minutes… …an addition of chick peas and almonds and it’s all done…       MOROCCAN CHICKEN TAGINE 5 boneless chicken thighs cut into 1″ pieces 1 tbsp Moroccan spice (1/2 tsp. cayenne 1/2 tsp. turmeric, 2 […]

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SAZERAC for MARDI GRAS

It’s kind of cool that the Captain (French) and I (Irish) can celebrate something from each of our cultures in the same month. So with Mardi Gras approaching this week, I thought I would concoct an appropriate cocktail for the celebration of ‘Fat Tuesday’ In researching, I found that Sazerac is a cocktail specifically tied to the French Quarter of New Orleans, specifically Bourbon Street […]

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CRAB & SHRIMP NACHOS

Happy Hour heaven and dreaming of boating season… I have to start getting away from winter comfort foods and start planning being on the water again… making use of what we have provisioned… barbecuing… sunsets at anchor… (insert huge sigh here) This will definitely be one of my first meals to prepare after a day of sailing… CRAB & SHRIMP NACHOS (prepared with limited fresh […]

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QUICK TUNA MELTS

This is one of our favourites and now that I have found a very good bread option, I will definitely be adding it to my galley repertoire…. QUICK TUNA MELT makes10-12 melts Boston Brown Bread, sliced (recipe here) 1 tin tuna 1/4 cup onion, chopped 1 small jalapeno, chopped 1/4 cup sliced black olives 2-3 tbsp mayonnaise 1 tbsp Gourmet Garden chili paste tomato slices several […]

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BOSTON BROWN BREAD

My bread quest continues… This time a dense nutrient-packed creation… …the batter fits perfectly in the Omnia pan… …Voilà! BREAD!!!… BOSTON BROWN BREAD (stove top version) 2 cups whole wheat flour 1 cup white flour 2/3 cups brown sugar (firmly packed) 2 tsp baking soda 1 tsp sea salt 1/4 cup molasses 2 cups butter milk Whisk flour, sugar, soda & salt together to blend. […]

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