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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 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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PRESSURE COOKER ‘BAKED’ BEANS

PRESSURE COOKER ‘BAKED’ BEANS

Sometimes a bowl of baked beans and some bread make a great boat supper. I could just open a can or I could make them from scratch… …no oven and a slow cooker uses too much electricity… so I tried making them in my little 2 quart pressure cooker. They turned out very well and took no more than 45 minutes of cooking time. I tend to make things with a pinch of this and a dash of that so…

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STICKY GLAZED SPARE RIBS

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 for Pressure Cooker) 6 tbsp jelly (I used black current) 2 tbsp Honey or Agave…

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BRINED PORK CHOPS

BRINED PORK CHOPS

I’ve never been very successful in cooking pork chops. They usually turn out dry and hard, so I thought I would try brining. I have cooked juicy chickens with this method so why not other meats?   There is no particular formula No precise proportions Just start with the following: 1/4 cup sea salt 4 cups water The rest is your choice.   This time I used sliced garlic, bay leaves & fresh thyme.   Other options might be lemon…

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