The Galley

BBQ for a Bunch

It’s that time of year—the leaves have fallen, the fireplace is lit, and what takes a big priority in my house…football Sundays. We love to have friends over and fill the house with noise and fun. But how do you enjoy it yourself without being chained to the kitchen? BBQ, baby! It’s food that can feed a crowd, is pretty hands-off to make, and pairs perfectly with paper plates and rolls of paper towels.

I recently put together this meal for the fantastic men and women at our winter boat yard as a thank-you for everything they do for us, hauling us in and out every year. They enjoyed it, I loved making it, and you know what… taking care of those who take care of us is the greatest reward. Now, are you ready to light up your smoker (or your crockpot, oven, or Instant Pot) for these saucy dishes? Kickoff is coming soon, so let’s goooooooooo!

Before we begin, let’s talk about the difference between a dry brine and a wet brine. I prefer a dry brine—a combination of spices that includes brown sugar and a variety of chili seasonings. Once mixed, store in an airtight container, and it will last for up to a year. If you’re not feeling ambitious, go ahead and buy a premade rub. I got one from Amazon that I really like; I’ll share the link below.

Dry brining is simply rubbing your preferred spice mixture all over the meat and letting it sit in the fridge uncovered for 24–48 hours. That being said, this technique is best for the smoker. If you’re using a crockpot or other method, brining doesn’t add much to the flavor.

A wet brine is a simple solution of one cup of salt to one gallon of water. Submerge the meat and let it sit in the refrigerator for 12–24 hours. Choose the method that best suits your cooking style.

The Cut of Meat: For pulled pork, you need a pork shoulder, also known as a Boston butt. This cut has a great balance of fat and lean muscle, contributing to tender, flavorful meat.

Ingredients

• Pork Shoulder

  The Rub
  1/2 cup smoked paprika
  1/3 cup dark brown sugar
  1/4 cup salt
  1/4 cup garlic powder
  2 tablespoons black pepper
  2 tablespoons chili powder
  2 tablespoons onion powder
  2 tablespoons chipotle chili pepper
  1 tablespoon cayenne pepper
  1 tablespoon cumin
  1 tablespoon dry mustard

Directions

1. Prepare your meat with a wet or dry brine. Allow it to sit for 12–24 hours.
2. Place in your chosen cooking apparatus.
3. Cook for:

• • • Smoker: 1.5 hours per pound
    • Crockpot: Low for 8–10 hours, High for 4–5 hours (add one cup of liquid, such as broth or water)
    • Instant Pot: 45 minutes, then 10–15 minutes of natural release

Once the meat is cooked, let it cool until you can pull it apart by hand or with two forks. Toss with your favorite BBQ sauce and enjoy!

The Sides

• Mac and cheese
• Baked beans
• Cornbread
• Rolls for sandwiches
• Coleslaw
• Wet naps!

The Cheat

Don’t have the time, inclination, or proper cookware or smoker to do this on your own? No problem. You can fast-track this process by purchasing pre-cooked, shredded pork at your local big-box store. It typically comes unsauced, so you can add your favorite BBQ flavors—go traditional, Hawaiian, or one of my all-time favorites, Mexican (Carnitas). This shortcut lets you enjoy the meal in the time it takes to heat it up in the microwave. No shame in the shortcut game! If it tastes good to you, that’s all that matters. You can also check out your local BBQ joints, many of which offer party packages that make your life even easier, even if you just get the sides from them.

• Costco: costco.com
• Chester’s: chestersbbq.com (for my local friends in Groton, CT)
• Gold Belly: goldbelly.com – Ships nationwide

Roasted Brussels Sprouts and Butternut Squash

As we move into the end of October, I am feeling all the nostalgia of Fall.  The leaves are coming down in beautiful colors, the early sunsets, football Sundays, and, best of all…comfort food! Bring on the braise, the roast, the soups.  I want it all.  The only problem is the weather has been remarkably warm, which means more boat time and less oven time.  To counteract this, I settled on a light, easy dish that incorporates all the flavors I crave while still staying light.  So here we go…

Ingredients

• Pork chops
• 1 pound Brussels sprouts, trimmed and halved
• 3 cups butternut squash, cubed
• 1 medium shallot, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup walnut halves
• 2 tablespoons maple syrup
• 1/2 cup dried cranberries
• 1 ounce goat cheese, crumbled (optional)

Directions

1. Preheat the Oven Preheat your oven to 400°F 
2. Prepare the Vegetables In a large mixing bowl, toss together 1 pound halved Brussels sprouts, 3 cups cubed butternut squash, and 1 sliced shallot with 1 tablespoon olive oil until everything is well coated. The olive oil helps the vegetables roast evenly, creating a beautiful caramelization.
3. Season and Roast Spread the vegetables in a single layer on a baking sheet, ensuring they are evenly spaced. This will allow them to roast rather than steam. Sprinkle with salt and pepper.  Roast for about 30 minutes, tossing halfway through to ensure even cooking. The vegetables are ready when they are tender and lightly caramelized.
4. Make the Maple Walnuts While the vegetables are roasting, heat a small skillet over medium-high heat. Add 1 cup walnut halves and 2 tablespoons maple syrup to the pan. Stir constantly for 2-4 minutes until the syrup thickens and coats the walnuts, turning them into sweet, sticky clusters. Once done, transfer the maple-coated walnuts to a plate to cool. They will harden slightly as they cool, creating a perfect crunchy texture.
5. Combine and Serve

Once the vegetables are finished roasting, remove them from the oven and immediately stir in 1/2 cup dried cranberries. The heat from the vegetables will slightly plump up the cranberries, enhancing their natural sweetness. Top the roasted vegetables with the maple walnuts, and if desired, add crumbled goat cheese for an extra layer of creamy tanginess. Serve the dish warm and enjoy the combination of fall flavors!

Tips:

*This time of year you can find the squash already peeled and cubed. Use these, just check the size of the cuts. You want the Brussels and the squash the same size to roast evenly and for consistency in the presentation. 

*Don’t want to glaze your own walnuts? Look for pre-glazed ones in your local supermarket. 

*Feel free to substitute your favorite cut of pork. A chop or a tenderloin would both work beautifully with this. Not a fan of pork? Chicken would work beautifully as would a hearty piece of salmon. 

*If you have leftovers, reheat the veggies in the oven to regain the dish’s crispness and texture.

Loaded Mashed Twice Baked Potato Casserole

Remember my blog post about my cruising club? They are dear friends we travel with during the summer, exploring all the great places I’ve shared with you. This past year, we decided that our time on the boats wasn’t enough, so we started having monthly dinners. We rotate hosting at each other’s homes, and, as you can imagine, we always end up talking about—well, boats! Shocking, right?

The host is responsible for the main dish, while the other couples bring the sides or dessert. This past week was extra special because one of the couples is heading off on their own adventure to a warmer climate. For their bon voyage dinner, I was tasked with making a side dish. I couldn’t decide between mashed potatoes or twice-baked potatoes. After a quick Google search, I found the perfect compromise: a Loaded Twice Baked Potato Casserole!

If you love potatoes as much as I do, you need to do two things:

1. Make this now.
2. Throw your diet out the window.

I promise, it’s worth it. Let’s dig in…

Ingredients

• 1 (5 lb) bag of russet potatoes
• 6 strips of bacon
• 1 pint of heavy cream
• ½ cup sour cream
• 1 stick of butter
• 2 cups cheddar cheese (plus extra for topping)
• 2 cups panko
• Salt and pepper to taste

Directions

1. Start by chopping the potatoes and boiling them until tender.
2. Mash them well. I prefer using a potato masher so there are still a few chunks.
3. Mix in the butter, sour cream, and heavy cream until creamy.
4. Season with salt and pepper, then stir in the cheddar cheese and bacon.
5. Place the mixture in a large baking dish, top with more cheese and bacon, and bake until hot, bubbly, and absolutely delicious!

Dessert

Dessert. Ugh. It is truly my nemesis. I can make a beautiful dessert charcuterie, assembling delicious bites of sweetness that others have made. I can actually make a mean crème brûlée, but put flour into the mix (pun intended here!), and it all goes off the rails. I believe there are two reasons for this. One is that I don’t like measuring and the precision that baking requires. Two, as I stated in another post, I am not a sweet eater. Give me a chip over a cookie any day (unless it’s Tate’s chocolate chip!). That being said, I live in a house of sweet tooths and wanted to step up my game and incorporate my homemade libations: Kahlúa and limoncello. The cake was surprisingly easy to make. And the affogato? Forget about it. Simple, elegant, and my favorite… just assembling. So, let’s get to it.

Limoncello Cake (recipe from olivesntyme.com)

Ingredients

• 2 cups (240 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1¼ cups granulated sugar
• 2 large lemons, zested
• 3 large eggs, room temperature
• ¾ cup olive oil
• ½ cup limoncello
• ¼ cup lemon juice
• ¼ cup sour cream, room temperature

Mascarpone Frosting

• 8 oz. mascarpone cheese
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 cup cold heavy whipping cream
• ¼ – ½ cup lemon curd

Directions

1. Preheat the oven to 350°F (177°C). Grease and line the bottom of a 9-inch (23 cm) springform or cake pan with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. In another large mixing bowl fitted with the whisk attachment, whisk the sugar and lemon zest together until they resemble wet sand.
4. On low speed, whisk the eggs into the lemon-sugar mixture until combined. Increase the speed to high and whip for 2-3 minutes. The mixture should become thick and light yellow in color.
5. On low speed, gradually stream in the olive oil, followed by the limoncello, lemon juice, and sour cream. Once combined, continue mixing for another minute. Scrape the sides and bottom of the bowl as needed.
6. On low speed, whisk in the dry ingredients until just incorporated.
7. Evenly pour the batter into the prepared pan. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The crust should be golden brown, and the top should bounce back when pressed.
8. Cool the cake in the pan for 15 minutes. Gently release the sides of the springform pan, remove the ring, and allow the cake to cool completely before frosting.

For the frosting:

1. Place a mixing bowl and whisk attachment in the fridge or freezer for 15-20 minutes before making the frosting.
2. On low speed, whisk the mascarpone cheese until smooth. Add the vanilla extract and powdered sugar, mixing until well combined.
3. Gradually add the heavy cream while whisking on low. Once incorporated, increase the speed to medium and whisk for 2-3 minutes, until the frosting is light and fluffy.
4. Once the cake is completely cool, top it with the mascarpone frosting. Use the back of a spoon to create decorative swirls. Drop dollops of lemon curd into the swirls, and gently swirl it into the frosting.

Affogato

Why is this dessert a home run for me? It takes only a few minutes to make—no measuring, no mess, it’s elegant, and best of all… delicious! If you want a dessert that impresses without the stress, this one is for you.

Ingredients

• Good vanilla bean ice cream or gelato
• Espresso
• Kahlúa

Directions

1. Place a scoop of ice cream in your favorite serving vessel (I prefer clear glass so you can see the beautiful layers of the dish).
2. Pour the espresso over the ice cream.
3. Top off with Kahlúa.

That’s it. Finito. Molto delizioso!

Pizza

Well, I’m not reinventing the wheel here, but I’m definitely putting some toppings on it. (See what I did there?) Let’s talk pizza. Pie. Slices. Whatever you call it, it doesn’t matter—it’s delicious! Since we’re talking about rafting up this week, I thought I’d share one of my favorite shareable meals with friends. I love this because everyone brings something different to the table—literally. You learn a lot about a person by their choice of toppings. Lol. Who’s the classic, the adventurer, and the one with no taste who always picks Hawaiian (yes, your sweet husband—I stand by the fact that pineapple does not belong on pizza!)? Let’s roll up our sleeves and dig in.

The bread vehicle
I’m a thin-crust girl. All I want is a sturdy, crispy shell to load my toppings on. Being celiac, the whole dough experience is lost on me, but I can get a delicious frozen cauliflower crust, and it’s perfect. Even the family loves it, though I tend not to share. They have their own options like store-bought dough, or for an even easier option when you don’t want to pull out the flour on the boat for rolling, grab the flatbreads. These packets make fantastic individual pizzas, are shelf-stable, and all you need is a quick grill before creating your masterpiece. Buon Appetito!

Cooking the crust
Don’t have a high-temperature pizza oven on board that could melt your fiberglass in seconds? Well, that’s probably a good thing! Let’s look at other options to keep the boat in one piece. I believe in pre-cooking the crust. When you’re limited, I use our flat top (check out the Blackstone mini griddle—we use it for almost everything). You can also use a cast-iron pan or grill over an open flame. Pre-cooking gives a great foundation for layers of ingredients without getting soggy.

Building your pie
Now the fun begins. Want a white pizza? Try a little alfredo as your base. Classic? Rao’s has an excellent pizza sauce if you don’t want to make your own. Want something sweet? Go for BBQ sauce. The possibilities are endless. Top with your favorite cheese, and you’re good to go!

Your base options

• Pizza dough
• Flatbread
• Frozen pizza shells

Favorite standbys

• Margherita
• Pepperoni
• Chicken and broccoli

Specialty pizzas

• Clam and bacon
• Chicken bacon ranch
• Buffalo chicken
• Philly cheesesteak
• Pulled pork
• Hawaiian (ugh… had to list this one because it’s the husband’s favorite, but you will NEVER see that slice coming near this girl’s mouth!)

Off the grid

• Breakfast pizza: Eggs, bacon, ham, cheese… throw it all on. Double the carbs and toss a few home fries or tater tots on there. You won’t be mad about it!
• Dessert pizza: Roll out cookie dough crust. If allergies permit, after baking, smear a thin layer of peanut butter to adhere the candy. Now top with whatever sweet treats float your boat. Go crazy and finish with a melted chocolate drizzle.

Charcuterie

It comes as no surprise to those who know me that I adore a charcuterie board. From the tastiest cheeses, meats, olives, and savory spreads to a dessert board filled with chocolate-covered strawberries, cookies, and even mini crème brûlées and mousses, your creations are only limited by your imagination, as they really can be a work of art. The best part of all is that there is very little prep involved. It really is about the assembly.

The Vessel
So, you ran to the market, stocked up on all the delicious offerings available, and came home with enough food to host a small wedding. It’s easy to do, believe me. Now what? Where will it all fit? The plating of the board starts with the board. You have so many options here. My go-to is my largest cutting board. Don’t worry if yours has seen better days. All it takes is some fresh greens, such as arugula or kale, to cover the bottom and add color. You can also use a cookie sheet or, my favorite for large gatherings, a craft paper table runner. Just lay it all out, and you will have a fantastic grazing table. It really is up to your individual preference and imagination.

The Offerings
Now, this is the fun part! There are so many ways to go with this. Here is a list of a few of my favorites:

• Antipasto

  • Cheeses
  • Olives
  • Breadsticks
  • Meats (Prosciutto, salami)
  • Tapenades
  • Crostinis

• Breakfast

  • Mini bagels
  • Mini muffins
  • Fruit
  • Mini quiches
  • Deviled eggs
  • Jellies and fruit spreads

• Dessert

  • Chocolate-covered strawberries
  • Tate’s cookies
  • Brownie bites
  • Assorted chocolates
  • Small jelly jars of M&M’s

• Movie Night or Kid’s Party

  • Popcorn
  • Swedish Fish
  • Twizzlers
  • Pudding cups

Be forewarned, though… after picking at all your favorite bites, you may not have room for anything else!

Jambalaya

Here is a go-to boat meal that can be made in advance and frozen (without the rice) for an easy cruising meal. When ready to eat, just defrost, reheat gently, and add a packet of microwave rice, and you are good to go. It’s a dish that just gets better the longer it sits.

Ingredients

• 3 green peppers, chopped
• 1 large onion, chopped
• 1 stalk of celery, chopped
• 1 jalapeño, diced
• 2 cloves of garlic, minced
• 1 large can of tomatoes, roughly chopped (I prefer San Marzano)
• 1 container of chicken broth
• Creole seasoning to taste
• 1 package of skinless, boneless chicken thighs
• 1 package of kielbasa (andouille sausage is traditional, but I like the lightness of kielbasa; chef’s choice!)
• 1 lb of medium shrimp, peeled, deveined, and tails removed
• 1/2 cup of long-grain rice

Directions

1. In a large sauté pan, cook the chicken and remove it to a holding plate when done.
2. Add more oil to the pan and sauté the peppers, onions, garlic, and celery until soft.
3. Add the chicken back into the pan along with the kielbasa, tomatoes, and chicken broth.
4. Season generously with your Creole seasoning, and add the shrimp. Let simmer until the shrimp is cooked through.
5. If you are eating immediately, add your rice now. If freezing, hold off on this step and add it once it is reheated.
6. Cook on low/medium heat until the rice is done. If needed, add more broth during the process.
7. Serve and enjoy with some cornbread as a delicious accompaniment.

This should make the instructions clearer and ensure that the steps are easy to follow. Enjoy your jambalaya!

Southwest Chicken Burger

Get ready to have one of your favorite burgers of all time. We are not going the classic route here—not an all-beef patty on a sesame bun version, but a chicken burger layered with delicious flavor, starting from the initial patty liberally seasoned to all the tasty toppings. The best part is that, as you know, I am a champion of doing the prep in advance, so all you have to do when you are hungry is throw these beauties on the grill and assemble them when ready. Now, let’s get started because I want to dig into mine before my crew of men in the house gets a hold of them. It’s survival of the fittest when it comes to this meal because they go that fast! Seriously. They are that good. Make extra because you will be craving another one the next day.

The Ingredients

The Burgers (serves 4)

• 1 lb of ground chicken
• 1/2 cup panko breadcrumbs
• 1-2 tablespoons of chipotle in adobo
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 slices of sharp cheddar cheese
• Hamburger buns of your choosing

The Sauce

• 1 cup of mayonnaise
• 2 teaspoons of chipotle with adobo
• Lime juice to taste

The Toppings

• 2 ears of fresh corn, grilled and kernels removed from the cob
• 1 avocado, lightly smashed
• Chopped red onion
• Cilantro to taste

Directions
Combine burger ingredients with a gentle hand so as not to over-pack the meat. Form the patties and let them set up in the fridge while you assemble the sauce and the toppings. When ready, rub your patties with oil and heat your cast iron pan or grill to medium-high heat. Cook burgers for 8-10 minutes per side until the internal temperature reaches 165°F.

Once at a safe temperature, pull them off and let them rest while you assemble the bun. I like to gently toast or grill mine until a slight crust forms on the inside. Now begin building. Spread the chipotle sauce on the lower buns. Be generous here. The burger and toppings need this beautiful sauce. Add your burger and finish by layering your onion, avocado, and corn. Finish by sprinkling a little salt and pepper and some chopped cilantro. If you are among the many who don’t care for this herb, feel free to substitute basil or go without. I find that fresh herbs help cut through the sauce and pair beautifully with the fresh corn. Top off with your other half of the bun and dig in. The only thing you will miss is more room in your stomach because you will want two of these.

Enjoy!

Libations

The weather is getting warmer, and visions of weekend boat relaxation dance happily in my mind. While I love talking about all the great food to be had, we cannot forget about making some delicious liquor concoctions. I make these now because they both have to sit for a bit before consumption, but with a little effort, you will be all set for the summer (and fall) to create a number of yummy cocktails on the cheap.

Limoncello and Kahlúa. I grew up with both of these homebrews being made. My father made Kahlúa. I don’t remember if it was for house consumption or gift giving but every year I now make a vat of it. It is seriously easy to make. I like to bottle it in mason jars, giving me an easy grab as a hospitality gift or to take on the boat for a mudslide or two. The rule with my recipients is that if you return the jar, you get a refill. Many jars have been left on my front porch. One year I did not make it and believe me…I heard about it! 

Limoncello was not something that was created in my home but my mother every year would go to her best friend’s house to zest a mountain of lemons to make this nectar. This memory came up while visiting this friend last year and I wanted to give it a go. To say it was a big hit is an understatement. It now must stay in my spring calendar. 

Now the Mocktail…. The mocktail is on the rise in many upscale establishments and frequently featured with great flourish. Owners are recognizing rest individually for a variety of reasons such as diet and sobriety, individuals are forgoing alcohol but still want a beautiful and delicious drink served in a nice piece of stemware instead of the Diet Coke and Shirley temple variations of the past. While exploring various options I chose to play around with this version for two reasons. It is delicious and the base can be made in bulk and frozen in cubes for easy preparation. 

So let’s start a little bootlegging. The process is easy…the wait is excruciating! 

What you will need:

The recipes 

Kahlúa 

• 6 cups of water
• 6 cups of sugar
• 1 cup cold brew ( 3/4 instant coffee and 2 cups of water will work too)
• 2 Vanilla beans ( or 3 tablespoons of vanilla extract. I prefer the beans for flavor as it sits. I get mine on Amazon) 
• 1 liter of Vodka 

Instructions:

• This is an easy two-step process. I am almost embarrassed to share it but here we go….
• Bring water to a simmer.
• When water is at a constant simmer slowly add the sugar and coffee, stirring frequently until you reach a syrup-like consistency.
• Remove from heat, and once cooled, add the vodka.
• Transfer into a large container and let sit for a week or so until all the flavors come together. 

That’s it. You have Kahlúa. You can bottle it in mason jars or pour it back into the vodka bottle for storage. 

Limoncello 

Ingredients:

• 5 lbs unwaxed lemons ( I get mine from Amazon for $20) 
• 4 cups of sugar 
• 4 cups of water
• 1 handle of over 100 proof of Vodka 

Instructions:

• With a potato peeler, remove skin from the lemons, being careful not to go down to the white.
• Place in a glass receptacle and pour in the vodka.
• Let sit for 1-3 weeks, swirling it every few days to keep things moving. It’s done when the lemon taste is predominant.
• With a fine strainer and a cheese cloth, strain the mixture, and then add the simple syrup to taste.
• Bottle and enjoy!

limoncello lasts longer in the freezer if you are not using it during the season. 

Watermelon Mockjito 

Ingredients:

(Play with quantities to taste. I like mine with a 4-1 ratio of club soda to ginger ale.)

• Seedless watermelon (cubed)
• Mint
• Club soda
• Ginger ale 

Instructions:

• In a blender purée watermelon 
• Muddle mint
• Club Soda 
• Ginger Ale 
• Garnish with mint and watermelon slices

Have a big watermelon? Freeze the purée in an ice cube tray for easy preparation of your next batch. It is great to have it on hand. I have added a cube to lemonade, and it is delicious.

Ahi Poke Bowls

Ready for a boat meal that checks all the boxes? Well, here it is… the Ahi Tuna Poke Bowl. This is a favorite because it is easy, cost-efficient, delicious, and exactly what you want to eat on a hot summer night. All of the ingredients, except the rice and avocado, can be prepared in advance. Fresh tuna should be eaten within the day of purchase. Now, let’s put it all together! This is how I build mine.

Ingredients:

• Sushi grade Ahi tuna diced into one-inch cubes (a pound of tuna should serve 4 people)
• 1/4 cup Soy sauce
• 2 Scallions diced
• Sesame oil (1 tbsp)
• Edamame (one bag steamed and shelled)
• English cucumber halved and sliced thin
• Thinly sliced radishes
• Avocado (one quarter per person)
• Cooked white rice (one cup per person)
• Sriracha Mayo (one cup of mayo to 3 tbs of sriracha with a squeeze of lemon. Adjust to personal taste. Sesame seeds and chopped green onions for garnish

Seafood Chowder

Yesterday we celebrated my sister’s birthday with the whole family. I asked her, beforehand, what she wanted me to make her and she quickly replied. My seafood chowder. Done! This is a perfect dish where you can prep everything ahead of time and just drop whatever fish and shellfish in right before serving and you are good to go. This is a fantastic boat meal because the base freezes beautifully and you then can purvey a local seafood market wherever you are and in a very short time you have a luxurious boat meal. Get creative and mix and match what is available and seasonal. Here is what I did today…

Ingredients (reprinted from Barefoot Contessa Cookbook)

• 3 tablespoons good olive oil
• 1 1/2 cups chopped yellow onions (2 small)
• 2 cups large-diced small white potatoes
• 2 cups chopped fennel (1 large bulb)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups good white wine
• 1 (28-ounce) can plum tomatoes, chopped
• 1 quart Seafood Stock, recipe follows, or store-bought fish stock
• 1 tablespoon chopped garlic (3 cloves)
• 1 teaspoon saffron threads
• 1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
• 1 pound each halibut and bass fillets, cut in large chunks
• 24 mussels, cleaned
• 3 tablespoons Pernod
• 1 teaspoon grated orange zest
• Toasted baguette slices, buttered and rubbed with garlic

Seafood Stock:

• 2 tablespoons good olive oil
• Shells from 1 pound large shrimp
• 2 cups chopped yellow onions (2 onions)
• 2 carrots, unpeeled and chopped
• 3 stalks celery, chopped
• 2 cloves of garlic, minced
• 1 1/2 quarts water
• 1/2 cup good white wine
• 1/3 cup tomato paste
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black
• 10 sprigs fresh thyme, including stems

Cobb Salad

We have been having some outstanding March days, making me want to put aside the heavy sauces and braised meat for a lighter meal that is easy to put on the table while everyone takes advantage of the weather and works on boats. All components of this dish can be made in advance and assembled more quickly than you can mix up your favorite libation to accompany it. I did not put down quantities of the ingredients as it can made for two people or a large group. Adjust as needed. 

Ingredients 

• Hard-boiled eggs

• Bacon

• Grilled chicken breast ( or go ahead and chest and grab a rotisserie. I won’t tell!)

• Red onion

• Cucumbers 

• Avocados

• Cherry Tomatoes 

• Romaine lettuce 

• Crumbled Blue Cheese

• Balsamic Dijon Dressing (see below)

Dressing 

• Three tablespoons of Balsamic Vinegar 

• One tablespoon of Dijon Mustard 

• One head of finely minced or grated garlic 

• 1/3 cup olive oil

• Salt and pepper to taste 

Put all ingredients in a mason jar with a lid and shake like crazy! 

Paella

Paella is a classic Spanish rice dish, and outside of being unbelievably delicious, I love it because it is a one-pan dish that is perfect for entertaining. You can play with your proteins. I use chicken thighs,  shrimp, scallops, mussels, and a smoky kielbasa, but many other options can be used. I have had it with calamari, lobster, and chorizo. Play with it and find your favorite combination that would goes with the traditional base of rice, peppers, tomatoes, and saffron. This can be made in a conventional skillet but I purchased a paella pan from Amazon that was very reasonably priced, and I love using it.

• 2 Peppers diced ( I mix my colors)
• 1 Onion diced
• 3 Tomatoes chopped
• 1 head garlic diced
• 3-4 boneless and skinless chicken thighs diced up
• 1/4 pound each of seafood (cooks choice but stay away from flaky fish)
• 2 cups of Bomba rice (Arborio rice can be substituted) * I purchase my Bomba from Amazon 1/4 cup of White wine
• 1 Bay leaf Smoked paprika
• Saffron
• Olive oil
• 5 cups Chicken broth
• Salt and pepper
• Parsley
• Lemon

Sauté the peppers and onion until they begin to get soften and then add the tomatoes and aromatics. Cook for a few minutes, add the white wine, and simmer for 10 minutes. Now, you are ready to add your chicken and rice. Combine all the base ingredients. After the base has been melded together, gently add the chicken broth. Give the pan a shake so the ingredients form a single layer, bring to a boil, and then reduce heat to a simmer. Now, the important part…. Do not stir it! You want the bottom to develop a crust. Cook uncovered for 15-20 minutes, shaking the pan once or twice, and then nestle in your seafood. Cover with a lid or tinfoil and cook until the shellfish opens. If you get close to the end and don’t feel like your rice is ready, add more broth. Finish with parsley and lemon. Enjoy!

Caramelized Onions and Roasted Garlic

Not an onion fan? Well this post is not for you because I am going to wax poetically about the caramelized onion. These deep golden-brown gems, with the consistency of a loose jam are truly a thing of beauty. Are they a labor of love? Absolutely. But great things take time and a certain technique to achieve perfection. They have to be babied for about an hour or so but well worth it.

Here’s what you will need….

• 6-8 Vidalia onions
• Whole garlic heads
• Fresh thyme
• Butter
• Olive Oil
• Salt
• A heavy bottom pot ( or two!)
• Sharp knife
• Tin Foil
• Tissues. There will be tears!

Ok, here we go…

The first thing you need to get started is a really sharp knife. Rough cut onions release an enzyme that reacts to the water in your eyes. The sharper the knife, the fewer enzymes released. Another eye relief strategy is to freeze your onions for 30 minutes before cutting. While both of these strategies help, you still may tear up but it’s worth it. I like to use this time to tell my boys how much I love them with tears running down my face. It never gets old (for me).

So let’s grab those onions and get started. Peel and cut onions in half. Once prepped using that sharp knife mentioned above – slice your onions as thinly as possible while concentrating on the consistency of the slice so when you are cooking, they all caramelize at the same time. While doing this add the butter to your pan and let it melt. I do a stick per pan and have never been mad about it. On a medium to low heat start your onions by tossing them in with the butter to coat and add a generous amount of salt. The salt will release the water from the onions to start the process. Now you are good to go. Simple right? Caramelizing is easy.

Some important steps…

Do not leave your onions unattended. Toss them every 15 minutes. 

Adjust your heat. These have to be cooked low and slow so take in the variables. Are you cooking with gas or electric, what kind of power does your stove top put out, what is the thickness of your pan. All of these things will dictate how often you need to babysit them.

When the onions have softened do not walk out of the kitchen. The last step of this process happens fast as the onions’ sugars form. You can go from being almost beautiful to destroyed in a matter of minutes. I speak from experience.

When done, spread out on a sheet pan to cool.

Now what?

What are you going to use this jammy goodness for? The possibilities are endless. You can go with traditional French onion soup, which is always a favorite, or you can play with them.

My favorite recipes using the onions.

Baked French onion meatball
halfbakedharvest.com/baked-french-onion-meatballs

Caramelized Onion Dip
howsweeteats.com/2021/04/caramelized-onion-dip

French onion chicken
themodernproper.com/french-onion-chicken