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Gazpacho
Number of Servings: 6
My Yacht Name: Galleons Lap
Yacht Manufacturer: Island Packet
Ingredients: 1 can recipe ready tomato 2 cucumbers 1-3 fresh ripe tomatoes if available 1 lg green pepper 5-6 green onions 1/4 c. red wine vinegar 3 c. tomato juice 1 1/2 c. beef broth or veggie bouillon Hot pepper sauce Worcestershire sauce Salt Fresh ground pepper
Directions: Peel, seed, and 1/4 inch dice fresh tomatoes & cukes. 1/4 inch dice peppers and scallions. Combine with canned tomatoes, vinegar, & tomato juice. Add broth to desired consistency. Season to taste. Chill. Serve cold.
Comments: Fresh tomatoes add a nice texture and flavor, but are not essential. Only use perfectly ripe, red, firm, flavorful tomotoes, or don't bother. Gazpacho is best very cold, so serve in chilled bowls, if possible. Garnish with thinly sliced cucumbers, if desired. Adjust seasonings to suit your taste. Fresh basil and/or parsley are nice additions. V8 can be substituted for tomato juice for a spicy twist, as well.
Boatyard Chili
Number of Servings: 4
Added By: Butch
My Yacht Name: MV Smartini
Yacht Manufacturer: Kristen
Ingredients: 1# grass fed ground beef, or bison 1# hot Italian sausage (Or, for a vegan treat, sub both meats with your favorite plant-based meat substitute.) 1 large can (approx. 30 oz.) tomato sauce 1 can Rotel Original (NOT drained) 1 can Rotel Habanero (NOT drained) 1 can kidney beans (NOT drained) 1 can garbanzo beans (NOT drained) 1 large white onion, chopped small 2 medium jalapenos, chopped small 2 packets McCormick's chili seasoning - 1 hot, 1 original 1 8 oz. package of white or Baby Bella mushrooms - sliced, but not chopped.
Directions: Put all canned items, plus the seasoning packets, plus the mushrooms, into a large pot on medium heat. Saute almost all of the chopped onions and jalapenos - save some for topping when you serve. When they start to soften, add them to the pot. Saute the meat, leaving the chunks a little larger than normal - about 1/2 the size that would fill a teaspoon. Simmer for at least 30 minutes. Serve with the chopped onions and jalapenos, and some shredded cheese if you like.
Comments: It's "Boatyard Chili" because we were hauled out in Ft. Pierce, FL for several weeks, and not familiar with the grocery store we were in. As we wandered around, we made up the recipe as we saw ingredients that looked good. Enjoy!
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