From Calypso’s Galley II
Now that we are back in the US, we have some different factors at work in the galley. While we have greater access to some ingredients, they are not always practical to carry, keep or cook with in a boat’s galley.
Fresh basil would be great to have. But if you can get it, it doesn’t keep very long. And my thumb is too brown to grow it the way some cruisers do. So I keep several tubes of basil paste in the fridge, where they’ve kept for months.
We’ve also been dealing with some unexpectedly cold weather, as well as an ocean passage.
Last night at anchor, we had gusts in the 40+ knot range. Not a pleasant combination with cold temperatures.
The cypress and salt marsh lined shores of the Waccamaw River in South Carolina are beautiful. But 37 degrees in mid-April? Seriously?
A handful of new or adapted recipes have emerged.
What To Do With FRESH Fish
Thanks to Alexis and Berwick (M/V Moondance), we had some fresh caught mahi on hand. But we were in a marina the night I proposed to cook some of it, ruling out grilling. My philosophy with pristine fish is to do very little with it – it’s just wonderful by itself. So I quickly pan seared the mahi, drizzled a little Soy Vey Island Teriyaki on it, and served it alongside a salad of dark greens and boat-ripened tomatoes and balsamic vinaigrette.
If I’m inspired, I’ll make my own Dijon balsamic vinaigrette. My recipe is unconventional. The typical ratio is 3 parts of oil to 1 part vinegar. However, to reduce fat, I flip the ratio. To combat the sour-ness of the extra vinegar, I add a little Splenda. To make my vinaigrette:
3 tablespoons extra virgin olive oil
9 tablespoons balsamic vinegar
1 tablespoon coarse Dijon mustard
½ packet Splenda
Salt and pepper to taste
Whisk all ingredients together and serve over salad.
What to Do With FRESH Shrimp
We could hardly leave Charleston without laying our hands on some fresh shrimp – from a seafood market right near the City Marina. 10 years ago, I’d have cooked the shrimp in a pound of butter, but we try to be healthier these days! So I used them with my go-to Thai seafood recipe (which I’ve adapted for the boat from Running on MT’s Julie’s recipe).
Shrimp with Thai Red Curry
1 14.5 ounce can lite coconut milk
2 tablespoons Patak’s red curry paste
2 tablespoons fish sauce
2 packets Splenda
2 tablespoons basil paste (ideally, I’d use a bunch of chopped fresh basil)
¼ cup julienned sundried tomatoes (normally, I’d use cherry tomatoes….)
1 cup sugar snap peas (you can use snow peas, broccoli, etc.)
1 pound shell-on shrimp, peeled and deveined
Cooked brown rice noodles
In deep skillet or large saucepan, combine coconut milk, curry paste, fish sauce, Splenda and basil paste and bring to a simmer. Add basil paste, sundried tomatoes and sugar snap peas and simmer for about 3 minutes. Add shrimp and cook until just barely pink and no longer translucent. Serve over brown rice noodles.
What’s Better Than Chili When It’s Chilly?
We did an ocean passage from Cumberland Island, GA to Beaufort, SC. When doing a passage, you can’t count on calm seas. And regardless of the temperature inland, the wind and sea often combine to make things feel cooler. Chili is a great meal to prepare in advance because it keeps well and is easy to eat from a deep bowl. It’s also warming and satisfying.
In my case, I made a batch of turkey chili, which we ate not only on the passage, but have also served over tortilla chips with parmesan cheese as “nachos.” As cold as it was this morning, the very thought of having it for lunch today gave us something to look forward to.
Eva’s Turkey Chili
1.5 – 2 pounds ground turkey
2 tablespoons canola oil
1 large can of beans, including liquid (I like pintos because they look nice and toasty, but you can use navy or cannellini beans)
1 large onion, diced
1 yellow or orange bell pepper, diced (the color is for optics only; you can use red or green if you prefer)
1 teaspoon minced garlic
1 chicken bouillon cube
4 cups water
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon chili sauce (I like Goya’s picante sauce)
Salt and pepper to taste
In a Dutch oven, sauté onion, bell pepper and garlic in canola oil until the onion is translucent. Add ground turkey and sauté until it’s cooked through. Add water and bouillon cube and simmer until the bouillon dissolves. Add seasonings and continue to simmer until the ingredients are combined. Season with salt and pepper if necessary.
If the chili is too thick, add some water. If too thin, add a bit of flour dissolved in water and cook through.
Serve with garnishes that can include tortilla chips, white cheese (I used grated parmesan) and sour cream.