Scantlings

A place for sharing small galley fixings to the full blown BBQ delight. Be it fish,fowl or vegetarian let your inner culinary skills loose. Pam posted this one with Boat US for their book back in the 80's.

Over the years I've worked up a number of One Pot Wonders for fixing aboard a boat. Here's my favorite for breakfast:

The size frying pan depends on how many people are eating. For 4 people I use a 12" Griswald cast iron pan. For 1 person I use a 4" Griswald.

- Fry two pieces of bacon per person in the frying pan. When the bacon is finished remove it and put it aside for later. Leave the bacon grease in the pan.
- With the pan at the right temp for flying bacon, toss in a handful of baby spinach per person (IE: 1 person 1 handful, 2 people 2 handfuls) The bacon grease should be right on the edge of smoking when you toss in the spinach.
- Cover with a lid to steam the spinach until limp. (about 2 minutes)
- Remove lid and quickly break two eggs per person right on top of the spinach, recover the pan.
- Cook until the eggs are cooked the way you like 'em. (60 to 90 seconds for sunny side up soft)
- Place the cooked bacon around the pan and between the eggs to warm up, grate the cheese of your choice off the entire thing. Cover for 20-40 sec. to melt the cheese, longer if you really went hog wild with the cheese and made it look like nachos (not a bad thing).
- Grind pepper over the entire pan-full. Lift out eggs, spinach and bacon and place artfully on a plate for each person.
- Top with a dollop of sour cream or salsa if you like that sort of thing (I do).

Eat!

If in doubt, add more bacon.

BV

Substitute Greek yogurt instead of the sour cream.

No recipes right at the moment, but a handy trick I just learned.

We had 4 people for brunch, and we were working up a scratch Hollandaise for Eggs Benedict. We had official poaching capacity for 7 eggs: 4 silicone poaching cups and a dedicated 3-banger poaching pan. (Our 4-banger poaching pan lives on the boat). Following a tip I found on the Interwebs, I put a piece of plastic film in a cup, sprayed it with non-stick cooking spray, and cracked an egg into it. Did a quick tie-off with a twist-tie, then dropped it in the pan of simmering water from the Hollandaise double boiler. 4 minutes later, a perfect poached egg.

Second tip: put 1 part lime juice to 2 parts lemon juice in the Hollandaise, it adds a nice tang.

+100 to Ish for the addition of Lime juice.

If you can get 'em, try Myers Lemons. They have a taste to DIE FOR in hollandaise or bernaise sauce.

Try poaching your eggs in the left over wine from the night before. With lardons on good toast with some frise it can be fancy too....

Jamie wrote:Try poaching your eggs in the left over wine from the night before. With lardons on good toast with some frise it can be fancy too....

What is this "leftover wine" of which you speak?

Here's the recipe for the best sandwich ever invented:

The Shooter's Sandwich
http://www.theguardian.com/lifeandstyle ... s-sandwich

[quote="Blackbird"]Here's the recipe for the best sandwich ever invented:

The Shooter's Sandwich. That’s a wow sandwich and has a nautical bent at part 4 . Snip paste "Those fearing scurvy might add some chopped parsley too."

Ajax asked me earlier to post my recipe for greens. This is a very healthy and nutritionally complete meal and one of our mainstays on the boat.

In a large, deep skillet with a cover or a saucepan, start sautéing a chopped onion and some garlic in (good) olive oil and add a little pancetta, cut in 1/4" or so cubes. This works fine without the pancetta, if you want to go veg. Just add more garlic.

When the onions are yellowing, add a 15 oz can of chopped tomatoes and a little wine, if you have some sitting around, and bring to a boil.

Add a couple of "heads" of greens (large stems removed, rolled up and chopped into ribbons) and cover the pan. I like collards, which take a minimum of 40 min and can really use an hour or more, but kale and chard work fine and cook in 15-20 min. I have also mixed them, adding the collards early. Cook over medium heat until the greens collapse and then on medium-low, until the greens are tender. Adjust the liquid volume to taste by cooking uncovered or adding stock (I just use water and vegetable stock concentrate).

When the greens are done, add a drained and rinsed can of cannellini beans and season. We like smoked paprika and lots of black pepper. The amount of salt required depends on how much pancetta you use and how salty your stock is.

Serve over polenta with a nice, grated cheese. I like a Pecorino.

LarryHoward wrote:

Jamie wrote:Try poaching your eggs in the left over wine from the night before. With lardons on good toast with some frise it can be fancy too....

What is this "leftover wine" of which you speak?

Every once in a while some bozo (moi?) leave a glass or two in a forgotten bottle somewhere in the wreckage of my kitchen.

OM,

The Admiral makes various dishes with Pancetta and I love 'em all. She makes a similar dish which I've modified by using a pressure cooker. it allows me to keep most of the moisture in the pan and out of the boat's cabin. It also, due to higher heat under pressure, cooks the veggies a bit faster. My old skipper, Captn' Larson, cooked almost everything with a pressure cooker and had a 1/2" tube with a metal fitting on the end to cover the outlet for the thing and duct the moisture outside the boat, I hesitate to try that as failure could mean a big BANG when the pressure cooker blows up. That said, a lot of dishes take less time and deposit less moisture within the boat when pressure cooked. Just my 2cents.

B

BeauV wrote:OM,

The Admiral makes various dishes with Pancetta and I love 'em all. She makes a similar dish which I've modified by using a pressure cooker. it allows me to keep most of the moisture in the pan and out of the boat's cabin. It also, due to higher heat under pressure, cooks the veggies a bit faster. My old skipper, Captn' Larson, cooked almost everything with a pressure cooker and had a 1/2" tube with a metal fitting on the end to cover the outlet for the thing and duct the moisture outside the boat, I hesitate to try that as failure could mean a big BANG when the pressure cooker blows up. That said, a lot of dishes take less time and deposit less moisture within the boat when pressure cooked. Just my 2cents.

B

We use little bits of pork, etc, to flavor some dishes, but are about 9O% vegetarian, especially me. Tomorrow, however, our religion compels us to start the year with sauerkraut and I'm going to make a proper goulash.

We haven't done the pressure cooker yet, but it does look like a good thing.

Just got my traditional Black Eyed Peas and Pork simmering in the Lodge Pot. Big deal down here in the South but I'm skipping the collard leaves this year. The pea dish is sometimes known as 'Hoppin John' and is supposed to bring prosperity in the coming year.

http://blog.appliancefactory.com/wp-con ... d-peas.jpg

Southern United States

Throughout the South, New Year’s Day dinner is Hoppin’ John. The black-eyed pea is the focus of this rice dish, with a pork product such as bacon or fat back for added luck (and flavor). The peas symbolize coins and eating them is meant to bring great prosperity. But peas and pork are not enough. Leafy greens such as collards or turnips are eaten for their resemblance to money, and yellow cornbread is gobbled up to ensure gold is plentiful in the coming year.

Gotta make cornbread to go with!

Black Eyed Peas are already soaking. Ham is in the fridge waiting of the oven. Greens are in the bag waiting to be steamed and drenched in butter and bacon grease. But, my life-long favorite is the corn bread.

This is from memory, so I'm going to get it a little wrong. But, here's what my daughter is fix in'.


- Get a BIG ASS Cast Iron Frying Pan (one that is at least 12 to 14 inches across). This has to be cast iron, none of that stupid non-stick stuff, it needs a lid if you can find one. If all else fails you can use a cast iron dutch oven, but it'll be too small in diameter.

- Cook up a pound of bacon so it's nice-n-crispy but not blackened. Remove from he BACIFP and set aside. You can have a little one crumble it up when it's cool, and do let them steal a few bites; it's traditional to steal a bit. Leave all the bacon grease in the pan, put the lid on it and put it into an oven preheated to 375 deg.

- Mix up whatever your favorite corn bread recipe is. Go a little light on the butter/oil in whatever recipe you choose, you'll see why in a minute. Also, over the years recipes have increased the amount of sugar in corn bread, which I don't like. I you want it sweeter you pour maple syrup over it after it's cooked! You'll want enough batter to make a 2" thick layer in the BACIFP. Mix in the crumbled bacon (at least what's left of it after everyone stole some) to taste. I like to use it all. But I firmly believe that no dish can have too much bacon!

- Pull the hot pan (don't spill the grease) from the oven and pour the corn bread mix into it. The pan should be all the way up to 350 and the batter should spit and bitch a little about being poured into the hot oil. Wearing long sleeves and hot pad gloves helps avoid scaring.

- Return the spitting/bitching pot to the oven with the lid on it and let her bake for a few minutes ('bout 5). Then remove the lid now that the spiting/bitching is over with.

- Take it out once the toothpick you stick in the corn bread comes out clean. Try to let it cool before everyone starts stealing bits of it.

BeauV wrote:Black Eyed Peas are already soaking. Ham is in the fridge waiting of the oven. Greens are in the bag waiting to be steamed and drenched in butter and bacon grease. But, my life-long favorite is the corn bread.

This is from memory, so I'm going to get it a little wrong. But, here's what my daughter is fix in'.


- Get a BIG ASS Cast Iron Frying Pan (one that is at least 12 to 14 inches across). This has to be cast iron, none of that stupid non-stick stuff, it needs a lid if you can find one. If all else fails you can use a cast iron dutch oven, but it'll be too small in diameter.

- Cook up a pound of bacon so it's nice-n-crispy but not blackened. Remove from he BACIFP and set aside. You can have a little one crumble it up when it's cool, and do let them steal a few bites; it's traditional to steal a bit. Leave all the bacon grease in the pan, put the lid on it and put it into an oven preheated to 375 deg.

- Mix up whatever your favorite corn bread recipe is. Go a little light on the butter/oil in whatever recipe you choose, you'll see why in a minute. Also, over the years recipes have increased the amount of sugar in corn bread, which I don't like. I you want it sweeter you pour maple syrup over it after it's cooked! You'll want enough batter to make a 2" thick layer in the BACIFP. Mix in the crumbled bacon (at least what's left of it after everyone stole some) to taste. I like to use it all. But I firmly believe that no dish can have too much bacon!

- Pull the hot pan (don't spill the grease) from the oven and pour the corn bread mix into it. The pan should be all the way up to 350 and the batter should spit and bitch a little about being poured into the hot oil. Wearing long sleeves and hot pad gloves helps avoid scaring.

- Return the spitting/bitching pot to the oven with the lid on it and let her bake for a few minutes ('bout 5). Then remove the lid now that the spiting/bitching is over with.

- Take it out once the toothpick you stick in the corn bread comes out clean. Try to let it cool before everyone starts stealing bits of it.

Sounds yummy. Very similar method to cooking Yorkshire Pudding, except the YP has to go in cold.

I married a girl from Oklahoma so ham, black eyed peas, greens and cornbread it has been for us for 33 years I am not about to break the prosperity juju. Rasp, the Hoppin John recipe sounds good we will have to try it. Beau, I like your ideas on corn bread.

JoeP wrote:I married a girl from Oklahoma so ham, black eyed peas, greens and cornbread it has been for us for 33 years I am not about to break the prosperity juju. Rasp, the Hoppin John recipe sounds good we will have to try it. Beau, I like your ideas on corn bread.

I wouldn't vouch for the Hoppin John recipe that I posted, I just liked the graphic. I'll go look at the lineup of emptied cans in my recycle bin and write down what I did for this years batch. I've taken a couple of nibbles along the way and other that having to add just a bit of salt, it was spot on from the get go and I'm not sure if I can wait to dig in until tomorrow. I think I jumped the gun and was supposed to let the beans soak for NY Eve and do the cooking for NY dinner. That brings up another topic. What is the difference between 'dinner' and 'supper'?

Happy New Year All!

Rasp

Rasp wrote:

JoeP wrote:I married a girl from Oklahoma so ham, black eyed peas, greens and cornbread it has been for us for 33 years I am not about to break the prosperity juju. Rasp, the Hoppin John recipe sounds good we will have to try it. Beau, I like your ideas on corn bread.

I wouldn't vouch for the Hoppin John recipe that I posted, I just liked the graphic. I'll go look at the lineup of emptied cans in my recycle bin and write down what I did for this years batch. I've taken a couple of nibbles along the way and other that having to add just a bit of salt, it was spot on from the get go and I'm not sure if I can wait to dig in until tomorrow. I think I jumped the gun and was supposed to let the beans soak for NY Eve and do the cooking for NY dinner. That brings up another topic. What is the difference between 'dinner' and 'supper'?

Happy New Year All!

Rasp

Socks.

Ish wrote:

Rasp wrote:

JoeP wrote:I married a girl from Oklahoma so ham, black eyed peas, greens and cornbread it has been for us for 33 years I am not about to break the prosperity juju. Rasp, the Hoppin John recipe sounds good we will have to try it. Beau, I like your ideas on corn bread.

I wouldn't vouch for the Hoppin John recipe that I posted, I just liked the graphic. I'll go look at the lineup of emptied cans in my recycle bin and write down what I did for this years batch. I've taken a couple of nibbles along the way and other that having to add just a bit of salt, it was spot on from the get go and I'm not sure if I can wait to dig in until tomorrow. I think I jumped the gun and was supposed to let the beans soak for NY Eve and do the cooking for NY dinner. That brings up another topic. What is the difference between 'dinner' and 'supper'?

Happy New Year All!

Rasp

Socks.

Yeah, but which is which?

Jamie wrote:

Ish wrote:

Rasp wrote:

JoeP wrote:I married a girl from Oklahoma so ham, black eyed peas, greens and cornbread it has been for us for 33 years I am not about to break the prosperity juju. Rasp, the Hoppin John recipe sounds good we will have to try it. Beau, I like your ideas on corn bread.

I wouldn't vouch for the Hoppin John recipe that I posted, I just liked the graphic. I'll go look at the lineup of emptied cans in my recycle bin and write down what I did for this years batch. I've taken a couple of nibbles along the way and other that having to add just a bit of salt, it was spot on from the get go and I'm not sure if I can wait to dig in until tomorrow. I think I jumped the gun and was supposed to let the beans soak for NY Eve and do the cooking for NY dinner. That brings up another topic. What is the difference between 'dinner' and 'supper'?

Happy New Year All!

Rasp

Socks.

Yeah, but which is which?

[youtube]http://www.youtube.com/watch?v=aGeFf_rIAVQ[/youtube]

in rural areas, 'dinner' refers to the mid-day meal. 'Supper' is the evening meal.

Soñadora wrote:in rural areas, 'dinner' refers to the mid-day meal. 'Supper' is the evening meal.

We have a winner! Have a great New Year Rick.

Thanks Rasp. You too.

Here's a quick, delicious recipe:

you'll need -

Smoked Salmon
Mayonnaise

You can smoke your own salmon. There are many ways to do this. It's especially easy on a charcoal weber grill. Use indirect method. Soak woodchips in water (hickory is good, mesquite is better). Throw on hot coals. The more wood the better (she said).

Eat salmon with couscous and cornbread. Save some leftovers and put in fridge.

Once cooled off, mix with Mayonnaise as you would tuna fish. Add spices to taste (pepper, garlic powder, etc)

Fantastic on anything from just plain ol' wheat toast to pretzel rolls.

Sounds good Rick! I would add that applewood is great for grilling/smoking salmon as well.

Oooooo! I love food. I've never made this on a boat, but I'm sure it could be done.

Enough with the greens - gimme some cheesy gooey goodness!

Fontina Risotto with Scallops:

8 cups low-sodium chicken broth
5 tablespoons unsalted butter
1 medium onion, finely chopped
2 1/2 cups arborio rice
3 sprigs fresh thyme
1 cup dry white wine
Kosher salt
1 cup finely grated Parmigiano-Reggiano cheese
Freshly ground pepper
1 cup coarsely grated fontina cheese, plus more for garnish
1/4 cup roughly chopped fresh parsley
Sea Scallops (however many you want. I did 2 per serving, but was served with a filet as well. Pregnant lady craving comfort food surf and turf!)

Directions
Bring the broth to a simmer in a saucepan; keep warm.

Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.

Meanwhile, sear the scallops in a separate pan in either olive oil or more butter.

Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina. Divide among bowls; top with scallops, parsley and more fontina.

Vegemite, you know you want to.

Beeler's Bacon! WOW!! Just WOW!!! If you can get some, try it. I think I'm IN LOVE!!!

Both of my co-owners are cooks. One is the kind who is constantly invited to go offshore because he can make something good out of whatever ingredients in the conditions where some are losing their appetite. The other is a good cook, but sometimes struggles on a boat translating recipes from home into out little galley. Me, I assemble ingredients and apply heat, though I do get compliments.People are surprised that you can cook pasta right in the sauce (did I mention we really don't have a lot of water

Our galley has two burners, no oven, little counter space and we have a cooler, no true refrigerator or freezer. I'm always looking for recipes that work with our galley and that don't need fresh ingredients. Recipes that involve a can opener are great, if something creative happens beyond applying heat. I know many of you have left this style of camp cooking far behind, but I can tell this place likes good food and suspect that there are boat recipes out there that would give me something new.

To offer something up myself, in the summer I'll take cherry tomatoes along and some basil, and even if both are getting a little old you just cut up the tomatoes and the basil and put them in a container that seals along with a little chopped garlic, some olive oil, some salt and some hot pepper flakes. Do this at noon, and by supper you have a no cook sauce for pasta that tastes like summer.