Recipes and daily menus from the CCGS Jean Goodwill
This recipe came from the Japanese TV show the Iron Chef. this was Chef Chen Kenichi’s signature dish. It is spicy and sweet. You can substitute chicken, or firm tofu if you prefer. It has the things I look for in a recipe. Quick, easy, …
The last day of May. Monday the first day of our last week. There will be golf happening in the near future. In the meantime we have to finish out this hitch. Time to polish the the stainless and get ready to go. Lunch Onion …
We had this on our menu a few days ago. I made this at the request of one the the crew. Since then I have been asked for the recipe twice.
This recipe is basically a classic béchamel sauce with garlic and parmesan cheese added. A béchamel is one of the mother sauces in French cooking. It is the base for a wide range of sauces. Many béchamel recipes will call for nutmeg, but if you use it be very sparing with it as it will overpower the flavor of the sauce. For this reason I usually omit it from the recipe
Chicken Alfredo
2 cups milk
2 tablespoons butter
2 tablespoons flour
1/2 tsp salt
1 tsp crushed garlic
1/2 cup Parmesan cheese
3/4 lb chicken breast
Heat the milk. Bring almost to a simmer.
Add the garlic and the salt
In another pan melt the butter, then add the flour. Cook until it forms a roux. Stir constantly until it is cooked through. Slowly add the milk, whisk constantly
When all the milk is added and no lumps remain, taste for salt.
Stir in the parmesan cheese. Set aside
Cut the chicken breast into 1 inch wide strips.
Cook the chicken until just done.
Add the sauce to the chicken, simmer for 10 minutes at low-medium heat.
Stir gently so the chicken retains its’ shape.
Serve with the pasta of your choice
Only 3 more mornings to wake up on the CCGS Jean Goodwill this hitch. As much as the crew is family while at work, it will be good to get home. After Wednesday, the daily menu will not be a feature for the next 28 …
Not very much exotic on today’s menu. The Szechuan Shrimp is really good. The recipe is taken from the Japanese Iron Chef TV show. It is as accurate as I can get. It is not complicated, but very tasty. I will post it once I …
This is a classic Italian dessert. The main flavor is coffee soaked into ladyfingers and layered with a creamy mascarpone mixture
8 oz espresso
8 oz coffee
2 tblsp sugar
1 oz Kahlua
1 lb mascarpone cheese ( cream cheese)
1/2 cup granulated sugar
2 egg yolks
1/4 cup Grand Marnier
1 tbsp lemon juice
1 1/2 tsp vanilla extract
1 cup whipping cream
2 pkg small ladyfingers
1 tbsp unsweetened cocoa powder
chocolate decorations
1/2 cup raspberries
Directions
This is a vegetarian dish. Fragrant and highly spiced. Served over couscous it is a filling and nutritious meal. Moroccan Flavored Vegetable Stew 1 cup Diced carrots 1 cup Diced potato 1/2 Red pepper, diced 1 medium Onion diced 1 Zucchini diced 1 19 oz …
Our time here is growing shorter. This will be our last Friday for this hitch. We have our regular Friday fish and chips, to go with this, a change of pace with a vegetarian dish. Dinner will be another set set of dishes that do …
This is something I found in my files. They are good for a warm appetizer or a side for a steak
STUFFED MUSHROOM CAPS
16 oz Large mushrooms
1/2 cup diced bacon
2 cloves garlic
1/2 cup grated swiss cheese
2 oz butter
1 cup bread crumbs
The hitch is in the last week. I have the BBQ on the go for lunch and Pork Belly in the smoker for dinner. After the belly comes out of the smoker, I will rub it with brown sugar and slow roast it Lunch Creamy …
Today we are having an Indian meal and roasted pork butt for lunch. Dinner will be Pork Satay and Pad Thai with peanut sauce. For those that like plainer type food, we have baked cod and potatoes
Lunch
Potato Leek Soup
Choice of Salads and Crudité
Curry Chicken
Aloo Mater
Indian Fried Rice
Roast Pork
Mashed Potatoes
Dinner
Potato Leek Soup
Choice of Salads and Crudité
Pork Satay with Peanut sauce
Pad Thai
Baked Cod
Potatoes
Vegetables
Back in the smoker today. The ribs will spend about 4 hours under smoke, before they finish in the oven Lunch Chicken Rice Soup Choice of Salads and Crudité Beef Stroganoff Breaded Scallops Buttered Noodles French Fries Carrots Dinner Chicken Rice Soup Choice of Salads …
We had these beef kabobs on our Mediterranean menu yesterday. Today, I was asked for the recipe. That means I had to figure out what I did. Much of what I produce is without a recipe. Therefore when someone asks, I have to recreate what I did. The good thing is, I now have a written recipe.
This is my version of of kafta, it can also be called kofta, or a kabob. The first time I tried kafta was made by Ghazi Rawdah. Ghazi made it as a meatloaf. It is simpler for serving to do individual portions
Beef Kafta
1 lb ground beef
1 small onion grated
1 cup finely chopped parsley
1 1/2 tsp allspice
1 tsp cinnamon
1/2 tsp ground cloves
1 tsp cumin
1 tsp coriander
1 tsp paprika
1/2 tsp cayenne
1 1/2 salt
1 tbsp crushed garlic
1 tsp mint
Place everything in a bowl and mix thoroughly.
Shape into kabobs about the length of the palm of your hand.
They can be baked in the oven at 350 for 20 minutes or
they can be grilled on the BBQ.
Serve with a yogurt garlic sauce and pita
The start of another week. Congratulations to those that do not have to go to work today. We have been celebrating Queen Victoria’s birthday since 1845. That’s a pretty good run for a birthday party. Today we are having pan fried haddock, and perogies for …
Happy Turkey Day. Nothing different or strange on the menu today. I should not have anyone asking ” what is that”. But, I am used to people asking what I am cooking. Many of the things I cook are not familiar to most people. Lunch …
My mother called this one “Tory Pudding with Liberal Sauce”. It has a brown sugar butter sauce with a raisin dumpling.
Cottage Pudding
Step 1
1 cup brown sugar
2 cups boiling water
1 tbsp butter
Place in a buttered Dutch oven.
Step 2
1 cup flour
2 tsp baking powder
1/8 tsp salt
1/4 cup brown sugar
1/2 cup milk
1 cup raisins
Directions
Sift dry ingredients into a bowl. Add brown sugar, milk and raisins.
Mix Well, Drop by tablespoon into Dutch oven.
Bake at 350F for 30 minutes
This is portioned for individual servings, but if you double the recipe you can do it in a small casserole dish. Brownie Pudding Cake 5 ml Instant coffee powder (optional) 240 ml + 15 ml boiling water 180 all purpose flour 120 ml cocoa 80 …
This is a flavored couscous recipe with a slight North African flavor. Simple, but tasty. Couscous 2 1/2 cups couscous 1 tsp salt 2 tsp caster sugar 2 Tbsp sunflower oil 1/2 tsp ground cinnamon pinch of grated nutmeg 4 Tbsp lemon juice 2 Tbsp …
Good day, today for lunch we have an Egg Drop Soup. This is a simple chicken stock, lightly seasoned with ginger, soy thickened with corn starch, shreds of egg and garnished with green onion. Then we have a Mediterranean inspired meal.
Lunch
Egg Drop Soup
Choice of Salads and Crudité
Chicken Shawarma
Beef Kofta
Lemon Roast Potatoes
Tabbouleh, / Hummus / Falafel
Beef Fatayer, Spinach Fatayer
Dinner
Egg Drop Soup
Choice of Salads and Crudité
Char Siu Pork
Sweet and Sour Chicken
Fried Rice
Vegetable Stir Fry
Spring Rolls
This hitch is more than half done. We are on the 3rd fish Friday, with one more to go this time . Next hitch we should be on the way north looking for ice to break. On today’s menu we have a Lancastershire Hot Pot. …
These are found all over the south. They are usually served as a side dish with fried fish. Or just a side dish eaten as a snack. This recipe is better that most that I have tried in restaurants. I did not re-invent the wheel …
This is my standard BBQ rub. I will make a batch of this and store it so I always have some in stock. Today I rubbed a pork shoulder and fired up the smoker. The shoulder was in the smoker 4 hours. The next step will be to seal it and put it in the oven for 3 hours.
BBQ Rub
8 oz Chili powder
4 oz Paprika
4 oz Onion powder
4 oz Garlic powder
16 oz packed Brown Sugar
4 oz cumin
4 oz Dry mustard
6 oz Thyme leaves
Mix and store in a sealed container
The picture today is the Yorkshire puddings we are having with the Slow Roasted Striploin. For dinner we have pulled pork and Trout with almond butter. Lunch Scotch Broth Choice of Salads and Crudité Slow Roasted Beef Striploin with Yorkshire Pudding Chicken Alfredo Buttered Fettuccini …
For lunch today we are having a leg of lamb off the BBQ. I will turn the heat on high, when the grill is as hot as possible , I will place the butterflied leg on the grill. When the lamb chars on one side, …
Hungarian Goulash is a beef stew made with paprika and finished with sour cream. Like many traditional dishes there are many regional variations. I am not Hungarian, so I have no rule to follow, I just try to hit the high points.
I did work with a man whose wife was Hungarian and he insisted that it must have carrots. Ever since then, I use carrots. My preference of paprika is to use smoked paprika. I find it adds a bit of depth to the flavor.
I hope you enjoy.
Hungarian Goulash
1 lb lean diced beef
1 medium onion diced
1 red pepper diced
1 large carrot cut up
3 cloves garlic, crushed
1/4 cup paprika
1 tsp thyme
4 oz roux, (1/4 butter plus 1/4 cup plus 1 tbsp flour)
4 oz sour cream
4 cups beef stock
salt to taste
With a small amount of oil place the beef in a pot. Brown the beef at medium heat.
When the beef develops some color add the onion, carrot, pepperrs, garlic, thyme and paprika
Sweat the vegetables for a few minutes. Then add the beef stock.
Simmer until the beef is tender. Remove from the heat and stir in the roux. When the roux is stirred in return to the heat.
Check for salt. Bring back to a simmer for 10 minutes.
Remove from the heat and stir in the the sour cream..
Serve with mashed potatoes and a crusty bread
One of our choices today is etouffee. There are similarities between etouffee, gumbo and jambalaya. It seems that etouffee is thicker, gumbo is more likely a soup, that are both usually made with a brown roux. Jambalaya is has more tomatoes with the rice cooked …
Here is one version of pulled pork. I do several different styles, this is pretty basic. Some I smoke, some are a more Caribbean version that I do for Cuban sandwiches. Some are sweeter, some lean more to a vinegar flavor. It all depends on your personal tastes
Pulled Pork – version 1
The start of a new week, every day much the same as the next, except for the first and the last. Lunch Broccoli Soup Roast Pork Loin Honey Garlic Meatballs Mashed Potatoes Steamed Rice Roasted Cauliflower Dinner Chicken Wings with Assorted Sauces Smoked Haddock poached …
The weather is turning nicer and by the time the hitch is over, it will be time to go golfing. Lunch Thai Chicken and Rice Soup Choice of Salads and Crudité Baked Ham Haddock Stew Macaroni and Cheese Scallop Potatoes Buttered Sweet Corn Dinner Soup …
Today is Chinese for lunch, I do restaurant Chinese food. I am not familiar enough to do a proper Chinese meal. But, my stuff is better than most restaurants, (even if that is just my opinion). Vegetables should be crisp and bright. If meat is coated it should be crisp, but not not heavy. If not coated the meat should be tender and flavorful.
Dinner is burgers (I will put the burger in the smoker for a short time then finish the on the BBQ) and potato skins, or a lemon marinated chicken with couscous and Moroccan vegetables.
Lunch
Curried Carrot Soup
Choice of Salads and Crudité
Sweet and Sour Pork
Beef and Broccoli
Singapore Fried Noodles
Fried Rice
Egg Rolls
Dinner
Soup of the Day
BBQ Hamburgers
Lemon Chicken Breasts
Dressed Potato Skins
Couscous
Sliced Tomatoes/onions/pickles/
Moroccan Spiced Vegetables
I saw the second cook have a package of pitted dates on the counter today, so, this recipe is for Gord. This is another of my mother’s recipes. I am looking at her writing and am making some guesses (anyone that ever got a recipe …
This is another request. It is a simple soup with only the flavor of Portobello mushrooms and a bit of garlic. Portobello Mushroom Soup 3 large Portobello Mushrooms 1 medium Onion, large dice 1 tbsp crushed garlic 2 oz plus 1 tbsp butter 2 liters …
The second Fish and Chip day of the hitch with things going as expected. Todays menu is a bit on the light side for dinner (at least by my standards). But, there will be people working around the galley, so we have to work with it.
Lunch
Steak and Potato Soup
Choice of Salads and Crudité
Battered Haddock
Beef Stew
French Fries.
Green Peas / Coleslaw
Dinner
Soup of the Day
Choice of Salads and Crudité
Pizza
Assorted subs, sandwiches and wraps
This is another of the Filipino dishes that I do. I learned this from Noli Seurto. Noli was one of my cooks on the Helix Intrepid. Tocino is a sweet garlic pork that is very addictive. I refer to this as meat candy. It is …
For lunch today we have Striploin steak. One of the nice things about my galley is that the BBQ is just steps away. For dinner we are having Pork Tocino. Tocino is a Filipino dish that is sweet and garlicy (is that a real word?). …
Here is another family recipe. It is a bit of a strange one. Cooked mayonnaise sounds strange now, but it was something I grew up with. This was always a staple when we had lobster. It has a bit of a mustard bite that I find pleasant. It is also very good in potato salad or any salad that calls for mayonnaise
When I was going to cooking school, I never ran across a recipe for a cooked salad dressing anywhere. While taking a test a question appeared concerning cooked salad dressing. I knew the answer only because of this recipe.
Mary’s Cooked Salad Dressing
6 tbsp white sugar
1 tsp salt
2 tbsp dry mustard
3 tbsp flour
dash of paprika
1/2 cup warm vinegar
2 eggs
12 oz evaporated milk
2 tbsp butter
Directions
Mix the dry ingredients (sugar, dry mustard, salt, flour and paprika)
Add vinegar to the dry mixture, thicken over a low heat
Beat eggs and milk together
add the milk and egg mixture to the flour mixture slowly mix constantly to prevent lumps
Simmer for 5 minutes stirring constantly and butter and cool
Our soup today is a Portobello Mushroom. When you make a mushroom soup, if you want a lighter colored soup, scrape the gills from the underside of the mushroom, the soup will be lighter. If you wish to have a darker soup you can either …
These individual serving cakes were all the rage a few years ago, but you don’t see recipes for these cakes very often any more. They are a good option if you want a dessert that you can prep ahead of time, then finish at the …
Another day coming to us. It looks like the weather forecast is warmer and sunny towards the end of the week. Hopefully by the end of this hitch it will be prime golfing weather and we will be allowed to associate with others.
Lunch
Turkey Vegetable Soup
Choice of Salads and Crudité
Beef Sirloin Roast
Herb and Tomato Baked Chicken Supreme
Butter Roast Potatoes
Couscous with Sun-Dried Tomatoes
Asparagus
Dinner
Soup of the Day
Choice of Salads and Crudité
Donair with all the Traditional Fixings
Salt Cod Fish Cakes
Baked Beans
Fries
Vegetable Stir Fry
These are a simple traditional Welsh Cookie. They are cooked on a grill (a cast iron frying pan works well) or any flat hot surface. They are a bit like a shortbread, but a bit different as they have currents in them. Welsh Cakes 2 …
Another day on the good ship CCGS Jean Goodwill. Still in an alongsiside refit preparing for a 4 month Arctic voyage. Lunch Cream of Broccoli Soup Choice of Salads and Crudité Peppercorn Crusted Roast Pork Loin Indian Butter Chicken Basmati Rice Mashed Potatoes Roast Turnip …
This is a fairly simple chowder. It is just fish and potatoes enriched with butter and cream. I find people sometimes try to do too much to fish. If you have a good product you don’t want to hide it, You want to showcase it
Haddock Chowder
1 ½ cups diced Potatoes
12 oz Haddock
½ cup Diced onion
½ cup Diced celery
2 oz Butter
2 oz Flour
1 clove Garlic
4 oz Whipping cream
Salt and pepper to taste
Bay leaf
Lunch today is BBQ day. I have a smoker and I am not afraid to use it. We are doing ribs, chicken, beef, and even BBQ baked beans. Lunch Chunky Tomato Soup Selection of Salads and Crudité BBQ Pork Ribs Pulled Chicken Pork Burnt Ends …
I am not exactly sure what this is. I serve this an an individual dessert. It is a cross between a cheesecake, a ganache, and a chocolate pate. I had too much time and chocolate on my hands when I started making this. Deadly Chocolate …
This was posted back in March when not many people knew about this page.
Beef Tapa is a a sweet and spicy marinated beef dish. I learned to make this from the Filipino cooks working for me. Some of their dishes have become part of my regular rotation of meals. This dish only has a few ingredients and is simple to make. You can substitute pork or chicken for the beef if you prefer. You may also add a bit more sugar if you wish.
Beef Tapa
1, to 1 1/2 lbs (675g) boneless beef sliced thin to thumb sized pieces
1/2 cup (125ml) kikkoman soy sauce
4 oz (60ml) white vinegar
2 tbsp (30ml) crushed garlic
3 oz (45 ml) brown sugar
1 tblsp (15 ml) crushed chilies
1tblsp (15 ml) canola oil
Marinate all ingredients except for oil and sugar for at least 2 hours
Heat a pot with the oil and add the marinated beef. Cook until almost dry then add the sugar. Remove from the heat and serve with rice
The first Saturday of the hitch. I have already posted a couple of the recipes on todays menu. I hope all are staying home and staying safe. Lunch Potato Leek Soup Selection of Salads and Crudité Lasagna Louisiana BBQ Shrimp Lemon Rice Pilaf Baby Red …
I ran across this dish in New Orleans. The name confused me as it had nothing do with BBQ, but I had it in several restaurants and it was always the same. Always served with shrimp swimming in that lovely garlic cream with just a …
Our first Fish and Chip day of this hitch. We are having a vegetable stir, fried udon noodles and spring rolls to go with it. Nothing strange on the menu for Dinner.
Lunch
Beef Barley Soup
Choice of salads from the Salad Bar
Battered Cod
Vegetable Stir Fry/ Fried Udon Noodles
French Fries
Green Peas
Gravy
Dinner
Soup of the Day
Choice of salads from the Salad Bar
Grilled Pork Chops
Chicken Enchilada Casserole
Mashed Potatoes
Mexican Fried Rice
Balsamic Glazed Brussel Sprouts
Ragu alla Bolognese is more meat stew than a tomato sauce. This is not a a strictly traditional recipe, but rather it is my interpretation of the classic. It should have white wine not red. I will use bacon or pork belly instead of the …
Back in the saddle again. The star of today’s menu is a slow roast of beef. It was put in the oven at 132 F at 5 pm. Lunch is at 11:30. 18 hours is the oven. It will be a beautiful piece of beef …
This is a basic plain chicken and dumpling recipe.
I like to roast my chicken first to add a little depth of flavor to the stock. Many of the southern chicken and dumpling recipes do not do this. They just put the chicken in the pot and make the stock directly form the whole chicken. When, and if, you roast the chicken do not overcook it and dry it out.
I will usually finish my chicken and dumplings in the oven. The oven will give a even heat and you do not have to worry about burning the bottom of the pot. If you use the oven 335 F for an hour. When cooking, keep covered do not lift the lid.
Chicken and Dumplings
1 whole chicken
1 onion cut in 4 pieces
1 carrot cleaned and split
1 stalk of celery cut in 4 pieces
2 cloves garlic. Leave whole.
salt and pepper
1 tbsp thyme
2 liter water
1/2 cup butter
1/2 cup flour, plus 1 tbsp
Dumplings
2 cups flour
1 tbls baking powder
1 tsp salt
1/2 tbls sugar
½ cup butter melted
2/3 cup milk
2 tsp vinegar
1 egg
Put the chicken, onion, carrot, celery and garlic in a roasting pan and shake on on salt, pepper and the thyme.
Roast for 1 hour at 350 F
Take out and let cool until you can handle it.
Remove the meat from the chicken. Tear into fairly large pieces. Set aside.
Place the the roasted vegetables, chicken bones, skin and drippings from the roast pan in a pot and cover with 2 liters of water.
Put on medium heat and simmer for an hour. Strain the stock to remove the solid bits.
Make a roux by gently cooking the butter and flour until completely combined and the bottom of the pot is starting to sizzle.
Slowly add the stock to the roux, whisk constantly to avoid lumps. When the stock is fully incorporated add the chicken. Simmer at at low heat. Check for taste.
Dumplings
Mix the dry ingredients.
In a separate bowl mix the milk, vinegar, egg and melted butter. Then add to the dry ingredients. Mix until just mixed
With a spoon drop the dumplings in the simmering pot with the chicken.
Cover immediately and cook for 1 hour. Do not lift the lid to check.
Crew change day . Back to work for another 28 days. The Chief Cook signing off will have lunch prepared, so I am only responsible for dinner. If you see anything on our menu over the next 28 days that you would like the recipe …
This was another request, but I am not sure if this is the right recipe. I will make 3 different types of doughnuts. This type, a yeast risen doughnut and crullers. I know it is not the cruller he was asking for, so there is …
The pictured cookies are not ranger cookies. They are are frozen chocolate chip cookies, but they are the same size and shape as the ranger cookie should be.
The ranger cookies is a chewy crisp cookie. It freezes well raw if you want to form and freeze. If I am freezing them I will flattened the balls a bit first. The recipe makes a big batch, so freezing so is probably not a bad idea. Another option is to split the batter and put chocolate chips in one half and raisins in the remainder. Or use, neither and bake them as a crisp oatmeal cookie.
Chocolate Chip Ranger Cookies
1 cup Butter
1 cup sugar
1 cup Brown Sugar
2 Eggs
1 tbsp Vanilla
2 cups flour
1 tbsp Baking powder
2 tsp salt
2 cups Rice Krispies
2 cups Rolled Oats
1 cup coconut
1 cup Chocolate chips
Directions
Cream the butter and sugars, when completely creamed add the eggs on at a time. When fully incorporated and the vanilla
Mix in the flour, baking powder and salt
Add the rice krispies, oats, coconut, and chocolate chips. Mix well
This will be a thick heavy dough to mix.
Make balls (or use a scoop) about 1 inch round
Bake at 350 for 10 minutes, or until the bootom starts to brown and show color
Anyone that eats Greek salads in restaurants will think there is lettuce in a Greek salad. There is no lettuce in a Greek salad. they put it in because it is cheaper than the rest of the ingredients. If you live in Nova Scotia, my …
GREEK DRESSING 1 cup olive oil 2 1/2 oz red wine vinegar juice of 1 lemon 1 tblsp dijon mustard 1 clove garlic 3/4 tsp dried oregano 1/2 tsp sugar 1/2 tsp salt Directions Place all ingredients in a bowl and mix Slowly whisk in …
This is a version of the Brazilian soup called moqueca. Moqueca will have a more types of seafood and shellfish, it usually is a bit on the spicy side. This is the end the lobster recipes for a while, unless I make something that I think would interest you. Or I get a request.
Lobster Soup Brazilian Style
1 medium onion
2 cloves garlic
2 diced tomatoes
2 cups bell peppers red and green medium diced
bay leaf,
2 liters Fish stock
2 tbsp Lime juice
1 can Coconut milk
1 tbsp tabasco sauce
2 cups Lobster meat
cilantro (optional) or parsley
Directions
Sweat the onion, peppers and garlic in a small bit of oil for 1 minute.
Add the fish stock, tomatoes, bay leaf, and lime
Bring back to a simmer, then add the coconut milk and tabasco sauce
Reduce heat and add the lobster meat (and cilantro) or parsley
Taste for salt
