Tag: Boat

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German Potato Salad

Really good. Adapted (just slightly) by LKD from Authentic German Potato Salad. Serves 4-6.

  • 24 oz. diced peeled potatoes
  • 4 slices bacon, chopped
  • 1 small onion, diced
  • 1/4 cup cider vinegar
  • 2 tablespoons water (use potato cooking water)
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley

Directions

  1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, reserving 2 Tbs. cooking water, and set aside to cool.
  2. Fry the bacon in a large deep skillet over medium-high heat until browned and crisp, turning as needed. Remove from the pan and set aside.
  3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, cooking water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
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Mediterranean Tuna Salad

Based on the Mediterranean tuna salad from L’Appetito’s Deli in the ALA HQ building in Chicago. Ingredients are approximate. Best made a day ahead to allow flavor to develop.

  • 2 cans Genovo tuna in olive oil, drained a bit
  • 1/4 c. finely chopped red onion
  • 3 Tbs. capers, rinsed and drained
  • 1 jar marinated artichoke hearts, drained and coarsely chopped
  • 12 Kalamata olives, pitted and halved
  • 10-12 sun-dried tomato halves, chopped (use the ones from Nature’s Best – soft and chewy, like dried apricots, with no oil)
  • 2 Tbs. fresh parsley, finely chopped
  • Fresh-squeezed lemon juice, to taste
  • Olive oil, to taste
  • Salt and pepper, to taste

 

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One-Pot Lemon Garlic Shrimp Pasta

Option: Reduce amount of butter, add some pasta water and dry white wine.

Servings: 4

  • 8 oz linguine
  • 2 Tbsp. olive oil
  • 5 Tbsp. unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 tsp crushed red pepper
  • 1¼ lbs large shrimp
  • Salt and pepper to taste
  • 8 oz. baby spinach (LD: use two salad boxes of spinach)
  • 2 Tbsp. parsley, chopped
  • 1 Tbsp. lemon juice
  • ¼ cup Parmesan, or more as desired
  1. In a large pot, boil salted water and add pasta. Cook, stirring frequently, until al dente (about 2 minutes from done).
  2. Drain and set aside pasta, reserving about 1/2 c. pasta water
  3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
  4. Toss in shrimp, salt and pepper to taste, stir to coat with oil, and immediately add 1/2 the spinach. Stir until distributed and beginning to wilt, then add 1/2 the pasta.
  5. Repeat with remaining spinach and pasta. Stir in  3 TBS butter, Parmesan, and parsley. Mix gently, stirring frequently, until butter is melted and pasta and shrimp are cooked. Add pasta water and/or white wine,  if needed. Mixture should be saucy, but not soupy.
  6. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
  7. Serve with plenty of Parmesan.

Adapted from Tasty on BuzzFeed (https://www.buzzfeed.com/robertbroadfoot/this-one-pot-lemon-garlic-shrimp-pasta-will-make-your-dreams?utm_term=.pn5rX24LY#.vgv46pnQR)

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Cornmeal Pancakes

From my well worn copy of Joy of Cooking. For just Jack and me, I make half a recipe (but use a whole egg). Usually make waffles, but pancakes are really good, too.

Note: If using powdered milk (I like Nido full-fat brand), increase boiling water to 1 1/2 cups, and add 2 Tbs. powdered milk to flour mixture.

  • 1 c. corn meal

Place it in a bowl and add:

  • 1 tsp. salt
  • 1 Tbs. sugar

Stir in slowly:

  • 1 C. boiling water

Cover and let stand 10 minutes. Beat together and add to the corn meal:

  • 1 egg
  • 1/2 c. milk (or 2 Tbs. powdered milk plus 1/2 C. water)
  • 2 Tbs. melted butter (I just add the unmelted butter after the boiling water)

Add and stir with a few swift strokes:

  • 1/2 c. flour
  • 2 tsp. double-acting baking powder
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No-Bake Cherry Crisp

Adapted by LKD from Cook’s Country recipe | June/July 2014. This turned our really well – very tasty and hard to tell from a traditional oven-baked crisp. I think this could be easily made on the boat stove. If there’s time, make the topping at home the day before and store in covered container until ready to use in Step 4. Top with ice cream or whipped cream (TJ’s has good aerosol whipped cream).

Serves 4

INGREDIENTS

TOPPING

  • 3/8 cup sliced almonds, divided
  • 1/3 cup all-purpose flour
  • 2 Tbs packed light brown sugar
  • 2 Tbs granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • Pinch of salt
  • 3 tablespoons unsalted butter, melted

FILLING

  • Scant 3 Tbs granulated sugar
  • 1 1/2 tsp cornstarch
  • 1 lb can tart pie cherries, drained, juice reserved
  • 1/4 teaspoon salt
  • 1/3 cup dried cherries
  • 1/2 teaspoon vanilla extract
  • Dribble of almond extract

INSTRUCTIONS

1. FOR THE TOPPING: Finely chop 1/8 c. of the almonds. Combine flour, brown sugar, granulated sugar, vanilla, cinnamon, salt, and chopped almonds in bowl. Stir in melted butter until mixture resembles wet sand and no dry flour remains.

2. Toast remaining 1/4 cup almonds in 10-inch nonstick skillet over medium-low heat until just beginning to brown, about 4 minutes. Add flour mixture and cook, stirring constantly, until lightly browned, 6 to 8 minutes; transfer to plate to cool. Wipe out skillet.

3. FOR THE FILLING: Combine 1 Tbs sugar with cornstarch in small bowl; set aside. Combine cherries, salt, remaining 2 Tbs sugar, and a little of the reserved cherry juice in now-empty skillet. Cover and cook over medium heat until cherries release their juice, about 7 minutes, stirring halfway through cooking. Uncover, stir in dried cherries, and simmer until cherries are very tender, about 3 minutes. Stir in vanilla and almond extract.

4. Stir in cornstarch mixture and simmer, stirring constantly, until thickened, 1 to 3 minutes. Remove skillet from heat and distribute topping evenly over filling. Return skillet to medium-low heat and cook until filling is bubbling around edges, about 3 minutes. Remove from heat; let cool for at least 30 minutes before serving.

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Curried Chicken and Rice Salad

Make ahead: cook rice and chicken.

Dressing

  • 2/3 c. mayo
  • Scant 1/2 c. plain yogurt
  • 1/2 c. raisins
  • 3T chutney
  • 1T curry powder (or a little more, to taste)
  • 1T lemon juice

Salad ingredients

  • 4 1/2 c. cubed, cooked chicken
  • 2c. cooked rice (I make Baked Brown Rice)
  • 1/4 c. sliced green onion
  • 1 banana, sliced (optional)
  • 1/4 c. peanuts
  • 1/4 c. coconut

Combine mayo, 2T raisins, chutney, curry, and lemon juice in blender until smooth. Combine chicken, rice, onion, and raisins. Mix in dressing. Chill. Garnish with banana, peanuts and coconut. Serves 6.

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Nor’easter Cocktail

Inspired by Char No. 4, and adapted by LKD from http://www.thekitchn.com/recipe-the-noreaster-cocktail-the-10-minute-happy-hour-200385. Equally lovely on a cold winter evening or a hot summer day. Serves 1.

  • 2 ounces bourbon (I prefer Knob Creek)
  • 1/2 ounce fresh lime juice
  • 1/2 ounce real maple syrup (skip this recipe altogether if all you have is Log Cabin, etc.)
  • Fresh ginger juice to taste (1/2″ knob of fresh ginger, grated on the Microplane and pressed through a fine-mesh strainer to extract juice)
  • Ginger beer (so far, I like Reed’s best – available at Trader Joe’s)

In a cocktail shaker filled with ice, combine the bourbon, lime juice, maple syrup, and ginger juice. Shake and strain into a rocks glass with ice. Top with ginger beer.

Recipe notes: If you don’t have ginger beer you can substitute ginger ale but the cocktail will be sweeter. Most ginger beer is non-alcoholic; Crabbies is about the only brand with alcohol. Either way is tasty.

 

Nor’easters for a crowd (Makes 1 gallon)

Base (48 oz.):

  • 32 oz. Bourbon
  • 8 oz. fresh lime juice
  • 8 oz. real maple syrup
  • Fresh ginger juice to taste (or use bottled organic ginger juice, available at Whole Foods)

Ginger beer (96 oz. = 8 12 oz. bottles of Reed’s)

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Bacon-Wrapped Dates

These are awesome, yet so simple and easy. It’s one of the few things I can make easily in the boat’s tiny toaster oven. A perfect addition to the appetizer/munchie repertoire.

  • 4 large Medjool dates with (try to get soft ones with pits; I buy from the bulk bin at Whole Foods)
  • 6 pecan halves, each cut in 1/2 (total 12 pieces)
  • 4 strips bacon, not too thin, preferably without nitrates or nitrites (I like TJ’s Applewood Smoked Bacon)
  • 12 toothpicks

Preheat oven to 325. Place a piece of foil in a shallow metal baking pan (the toaster oven one is perfect).

Cut dates horizontally into thirds, removing pit. Stuff a pecan piece into each date piece. Cut each bacon strip into thirds. Wrap each date piece in a bacon strip, being careful to cover the dates completely. Stick a toothpick in each to secure the bacon and make a convenient handle for serving. Place on foil and bake at 325 degrees for about 20 minutes, or until the bacon is done to your liking. Check often so you don’t overcook. Makes 12 pieces, enough for four servings (but we’ve never had any leftovers if it’s just the two of us).

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Always a Hit Shrimp Dip

  • 8oz. pkg. cream cheese, softened
  • 2 TBS. Hellman’s mayonnaise
  • 1 TBS. freshly squeezed lemon juice
  • 1 tsp. Worcestershire sauce (or to taste)
  • 1/2 tsp. hot sauce (or to taste – I used Sriracha)
  • 4oz. can tiny shrimp, drained
  • 1 bunch green onions, thinly sliced
  • 1 hard-boiled egg, chopped

Stir together cream cheese, mayo, lemon juice, Worcestershire sauce, and hot sauce until smooth. Stir in shrimp, green onions, and hard-boiled egg. (The shrimp will fall apart – that’s fine.) Cover and chill.

Best made a day ahead to develop flavors. Serve with pumpernickel breadsticks, whole-grain crackers (not sweet), or cocktail rye bread.