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Sauteed Lean Pork W/wine and Onions
Number of Servings: 4
Added By: Tom and Barbara
My Yacht Name: Perspective
Yacht Manufacturer: Island Packet
Ingredients: 1 pork tenderloin (about 1 pound)
1 Tbl all-purpose flour
Salt and pepper to taste
1 Tbl olive oil
1 Spanish onion, halved lengthwise and thinly sliced
1/2 t thyme leaves
1/3 C white wine or dry vermouth
Directions: Cut the pork crosswise in 8 pieces and flatten each piece with your hand to about 1 inch thick. Combine the flour, salt, and pepper on a piece of wax paper; lightly coat the pork with the mixture. In a large nonstick skillet over medium-high heat, heat the oil. Add the pork and cook until browned on both sides, about 5 minutes. Remove to a plate. Add the onion to the skillet and cook, stirring occasionally to scrape up browned bits on the bottom of the pan, until golden brown, about 7 minutes. Lower the heat if it is browning too quickly. Return the pork and any juices to the pan and spoon some of the onion over the top. Sprinkle with the thyme, salt, and pepper and pour the wine over the top. Cover and cook over low heat until the pork is slightly pink in the center, about 10 minutes. Serves 4.
Cerdo Del Sol
Number of Servings: 4
Added By: Don & Rebecca Roman
My Yacht Name: Andante
Yacht Manufacturer: Island Packet 38
Ingredients: 1 pork tenderloin
1 Tbl olive oil
1/2 cup chopped red onion
1 cup Florida orange juice
1/2 cup low sodium soy sauce
2 Tbl clover honey
2 Tbl white wine vinegar
1/2 t, thyme, crushed
1/4 t. salt
some pepper
Directions: Marinate the pork tenderloin in the above ingredients all afternoon. Grill to your desired level.
Comments: Serve with couscous* flavored with orange juice and thyme. Make extra marinade and add some butter or cornstarch as a sauce. *See couscous recipe
Crab Casserole
Number of Servings: 4
Added By: Susan Noonan
My Yacht Name: Sabbatical
Yacht Manufacturer: Island Packet 35
Ingredients: 1 Lb. crab meat
1 box chicken Stove Top stuffing mix
1 onion
1 cup mayo
2 cups milk
Directions: Mix crab and stuffing and seasoning packet. Add chopped onion and mayo. Slowly stir in milk. Place into greased 2 qt. casserole or cake pan. Bake for 30 minutes at 325.
Comments: Optional add celery and green pepper.
Sinfully Simple Shrimp
Number of Servings: 4
Added By: Robin Wood Kurowski
My Yacht Name: Gratitude Yachting
Yacht Manufacturer: Island Packet
Ingredients: 2 OZ Cream Cheese
1 OZ Bleu Cheese
1/4 Cup Butter
1 LB Peeled Shrimp
Tabasco or your favorite hot sauce Salt & Pepper
Directions: Heat cream cheese, bleu cheese and butter in a skillet until melted, stirring constantly. Add the shrimp. Cook for 3 to 5 minutes or until shrimp turn pink, stirring constantly. Add tabasco, salt and pepper to your liking. Serve over pasta or rice
White Clam Sauce with Linguini
Number of Servings: 6
Added By: Paul A Jones
My Yacht Name: Ad Astra
Yacht Manufacturer: Island Packet 37
Ingredients: 1 envelope Sanalac Nonfat Dry Milk 2- 6.5 oz cans minced clams in juice 1- 8oz bottle clam juice
water
1 tsp garlic minced
3 tblsp butter
1/4 c all-purpose flour
2 tblsp Parmesan cheese, grated
2 tblsp parsley, chopped
1/2 tsp chicken bouillon
1/4 tsp salt
1/8 tsp white pepper
1/2 pound linguini, cooked and drained
Directions: In a 1-quart measuring cup, whisk together Sanalac, juice from clams, bottled clam juice and enough water to make 1 quart. Mix well; set aside. In large heavy saucepan, saute garlic in butter for 30 seconds. Stir in flour and cook over low heat, stirring constantly for 3 minutes. Gradually whisk in Sanalac mixture and bring to a boil; simmer 5 minutes, stirring constantly. Add clams and remaining ingredients except linguini; heat through. Serve over linguini. Makes 4 cups clam sauce.
Comments: We used Sanalac Nonfad dry milk to drink since fresh milk was rarely available. This is a low fat, tasty pasta dish that was quick and easy to make.
Shrimp in Red Sauce
Number of Servings: 4
Added By: Andrew Gantt
My Yacht Name: Mary Cabell
Yacht Manufacturer: Island Packet
Ingredients: 2 T vegetable or peanut oil
1 pound fresh shrimp, shelled and deveined 1 garlic clove, minced
2 t grated fresh gingerroot
3 T catsup
1 T soy sauce
1 T dry sherry
1 t sugar
Dash of hot pepper sauce
Directions: 1. Heat a wok or skillet over high heat. Add the oil. Stir-fry the shrimp until they are pink, about 2 minutes. 2. Add all the remaining ingredients and heat to boiling. Serve immediately.
Comments: Whenever guests eat this, they want to know what is in the sauce. It comes from a cookbook called "The One-Burner Cookbook" by Mary Beth Jung, Macmillan, 1986. It has lots of good recipes suitable for a galley.
Chicken with Artichokes
Number of Servings: 4
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 2 chicken breasts, boneless, skinless, halved
1/4 C olive oil
1/2 C mayo
1 can artichoke hearts, chopped
1/2 C Parmesan cheese
chopped fresh or dried parsley
Directions: Preheat oven to 350 degrees. Heat oil in skillet and sear breasts on both sides until browned and partially cooked. Place chicken in baking dish. Mix the remaining ingredients and spread evenly over chicken. Bake 20 minutes.
Fish Court Bullion (Cajun Style)
Number of Servings: 4
Added By: Arthur M. Richard
My Yacht Name: Lagniappe
Yacht Manufacturer: Island Packer 32
Ingredients: 2 lb. Fish (any kind)
3 Tbl. Veg. Oil
2 cup Chopped Onions
1 cup Chopped Celery
1/2 cup Chopped Bell Pepper
1 can Tomatos
1 Lemon or Lime
3 Tbl Lee & Perrins Sauce
1 Tbl Natures Seasonings
1/2 tsp. Tobasco Sauce
1 tsp. Garlic Powder
1 cup Rice
Directions: In a large pot, heat oil and saute chopped vegetables until clear. Add tomato and one can of water. Add juice of lemon/lime and the remaining ingredients except Rice. Bring to a boil, then reduce heat and simmer for at least 30 minutes. 20 minutes before serving, add the fish and make the Rice with 2 cups of water. Serve Court Bullion over Rice.
Comments: This is an old Cajun method of preparing very large Redfish (which were considered inedible cooked any other way). It works with any kind of fish even the oily kind. The dish is not hot since adding the Tobasco at the beginning allows the "fire" to cook away leaving the flavor. Real Cajuns never add Tobasco to cooked food. This recipe serves 4 ordinary people or 2 hungry Cajuns. Bon Appitite!
Marinated Flank Steak
Number of Servings: 6
Added By: Sharon Gabor
My Yacht Name: Galleons Lap
Yacht Manufacturer: Island Packet
Ingredients: 1 1/2 C. salad oil
3/4 C. soy
1/4 C. Worcestershire
2 T dry mustard
2 t salt
1/2 C. red wine vinegar
2 cloves chopped garlic
1/3 C. lemon juice
1 1/2 T dry parsley flakes
2 - 2.5 lb. flank steak
Directions: This makes enough for 4 flank steaks and will keep refrigerated for several months.
Mix all ingredients together. Place flank steak into a zip lock back with marinade. Let this soak overnight.
Grill 4-5 minutes per side
Slice and serve.
Grill 4-5 minutes per side
Slice and serve.
Comments: This is one of the best marinades and it will turn flank steak into a real treat!
Spinach & Mushroom Enchiladas
Number of Servings: 4
Added By: Paul A Jones
My Yacht Name: Ad Astra
Yacht Manufacturer: Island Packet 37
Ingredients: 10 oz fresh spinach, chopped
2 cups fresh mushrooms, sliced
1 whole onion chopped
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
salt to taste
1 can black beans, rinsed and drained 2 cups salsa
12 corn tortillas
2 cans enchilada sauce
2 cups cheddar or cojack cheese, grated
1/2 cup olives, chopped or sliced 1/2 cup green onions, chopped
Directions: Saute onions, garlic, mushrooms, spinach, cumin, chili powder, and salt. Mix with mashed beans and salsa. Drench tortillas in enchilada sauce, roll with filling, and place in greased baking dish. Top with remaining sauce, cheese, green onions, and olives. Cover with foil and bake at 350 degrees for 20 to 30 minutes. Serve with salsa and sour cream.
Comments: Substitute frozen spinach for fresh if you must.
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