Month: November 2022

Daily Menu, November 30, 2022

Daily Menu, November 30, 2022

We have reached the halfway point, time has been going quickly so far. The weather has been good (except when it is not). Lunch Fish Chowder Choice of Salads Sweet and Sour Chicken Char Siu Pork Belly Fried Rice Fried Wontons Stir Fried Vegetables Dinner 

The Meal

The Meal

If anyone is wondering how much 120 people (mostly young and athletic) can eat, it is a lot. I thought we had enough food for 150 to 175 people. I was wrong I had just enough for 120. There were a few things we ran 

Daily Menu, November 28, 2022

Daily Menu, November 28, 2022

Another Sunday in the books and another week started. Sunday was a much nicer day. The morning was beautiful with not a ripple on the water. It stayed nice all day. Being at anchor makes for an uneventful day, which is not a bad thing.

Lunch

Curry Sweet Potato Soup

Choice of Salads and Crudité

Pork Burnt Ends

Beef Stew / Biscuits

Roast Potatoes

Asparagus

Dinner

Curry Sweet Potato Soup

Choice of Salads and Crudité

Crispy Baked Halibut

Stromboli

Potatoes

Lemon Rice Pilaf

Vegetables

Daily Menu, November 27, 2022

Daily Menu, November 27, 2022

Yesterday was a good day to be at anchor in a sheltered place. There were 2 to 3 foot waves in the harbour, so it is a fair bet that it was a bit rough out on the open ocean. Lunch Cock-a-Leekie Soup Choice of 

Daily Menu, November 26, 2022

Daily Menu, November 26, 2022

Another day in, we went for a sail then we went somewhere to anchor. I heard the hook drop, but I am not sure where, and I don’t have the ambition or the need to leave my cabin to find out where we are. It 

Quick Marinated Vegetable Salad

Quick Marinated Vegetable Salad

This was what I did to use up the leftover vegetables. It is quick and easy and tasty. It can be served the next day, or placed in a bottle and put in the fridge and eaten over the next week. I make this slightly sweet, if it is too sweet for you, use less sugar. If you want a bit of heat, add crushed chilis or jalapenos. This is not an exact or precise recipe.

Cut vegetable

Onions

Peppers

Cucumbers

Carrots

Celery

Broccoli

Cauliflower

Use any assortment of the vegetables that you have. In the picture, couple bottles are a full mix and a couple are just carrots and cucumber sticks, with a couple jalapenos for a bit of bite.

2 cups white vinegar

2 cups white sugar

1/3 cup pickling spice.

Bring the vinegar, sugar and pickling spice to a boil. Pour over the vegetables.

If you are putting the vegetables in bottles fill the bottles with vegetables, then fill the bottles. Let cool then place in the refrigerator.

Daily Menu, November 25, 2022

Daily Menu, November 25, 2022

Second fish Friday of the trip. Not many left for me The end is in sight, only 10 more Fridays at work until I walk off the ship for the last time. Until then, I will do what I do. I only know one way 

Daily Menu, November 24, 2022

Daily Menu, November 24, 2022

So much for staying at anchor. I just got finished doing yesterdays post, and the anchor started being hauled. We went to pick up a sailboat and escorted it to Halifax. Everything went safely, and we dropped them off at the mouth of Halifax Harbour. 

Daily Menu, November 23, 2022

Daily Menu, November 23, 2022

We have a week in already. Things are going well so far. I hope we have a boring month. That will mean there have been no Search and Rescue calls, and there has been a problem free start to the lobster season

Lunch

Spicy Thai Chicken Soup

Choice of Salads and Crudité

Bacon Wrapped Meatloaf

Breaded Pan Fried Haddock

Mashed Potatoes

Rice

Green Peas

Gravy

Dinner

Spicy Thai Chicken Soup

Choice of Salads and Crudité

Swiss Steak

Battered Scallops

Potato Wedges

Buttered Pasta

Glazed Carrots

Daily Menu, November 22, 2022

Daily Menu, November 22, 2022

Yesterday was another day sitting on the hook. It is better here than being at sea beating about for no reason. The wind is forecasted to come up, so it is better to stay where we are. Lunch Ginger Squash Soup Choice of Salads and 

Daily Menu, November 21

Daily Menu, November 21

We spent Sunday at anchor in Shelburne Harbour. It is pretty quiet here. Not much on the go, except for a few fishing boats and the boats tending the fish cages. Lunch Ham and Pea Soup Choice of Salads and Crudité Pan Fried Halibut with 

Pork Burnt Ends

Pork Burnt Ends

This, apparently was a hit. We ran out fairly early. We started with a combined 14 or 15 pounds of pork combined (pork belly and pork tenderloin).

Pork Burnt Ends

1 Pork Belly (10 lbs)

Pork Tenderloin (5 lbs)

BBQ rub

BBQ sauce

The pork was rubbed with paprika, brown sugar and coarse salt. Rested overnight.

Smoked for 6 hours at 175F with a mix of apple wood and hickory

Diced and tossed with my BBQ rub then placed back in the smoker at 350 F until the pork started to render.

Drain the rendered fat, then tossed with my basic BBQ sauce, then smoked for about an hour.

I cannot be more precise about times as I had about 10 things on the go as the meal prep progressed. When it looked done, I removed it from the heat.

Savory Cornbread

Savory Cornbread

This is a savory version of cornbread that I served at the wedding. The onion and peppers add flavor and the corn adds texture. CORNBREAD 1 cup Corn Meal 1 cup all-purpose flour 2 to 4 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 large egg, beaten 

Daily Menu, November 20

Daily Menu, November 20

We made our way slowly down the coast to Shelburne. We are currently sitting at anchor. We will probably stay here until we are needed. Lunch. Beef Barley Soup Choice of Salads and Crudité Baked Ham Garlic Shrimp Scalloped Potatoes Fettuccini Butternut Squash Dinner Beef 

Daily Menu, November 19, 2022

Daily Menu, November 19, 2022

After a day of trials and tests in Bedford Basin, we have left the harbour. We are slowly making our way south to stand by for the start of lobster season. Hopefully the weather is fine and the fishers have a safe drop day.

One of the items on the menu today is slow cooked beef on a hoagie roll with beef jus. This brings me to a pet peeve, it is “au jus” or “with jus”, not with au jus. Au jus translated, is with juice, so if you say “with au jus” you are saying “with with juice”. This is the end of my minor rant. This being said, the jus we will be serving will be Jus lié, which means the jus (beef stock) has been thickened slightly with corn starch

Lunch

Tomato Tortellini Soup

Choice of Salads and Crudité

Slow Cooked Beef on a Hoagie Roll with Jus lié on the side

Curry Chicken

Chana Saag (chickpeas with spinach)

Rice

Butter Roast Potatoes

Green Peas

Dinner

Tomato Tortellini Soup

Choice of Salads and Crudité

Beef Rendang

Pan Fried Haddock Loins

Mashed Potatoes

Basmati Rice

Parmesan Roast Cauliflower

Daily Menu, November 18

Daily Menu, November 18

It is Friday, which, for my menu means Fish and Chips. For dinner we have buffalo style wings, These will be tossed in Hooters Sauce. That is a combination of hot sauce and butter The most recent rumor is that we will be sailing soon. 

Jerk Marinade

Jerk Marinade

This was the marinade that was made for chicken. A bit of this mixed with mayonnaise will make a very flavorful spread. 3 teaspoons allspice 1 tbsp whole allspice 3 cinnamon sticks 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg ½ teaspoon  ginger 1 teaspoon 

Daily Menu, November 17, 2022

Daily Menu, November 17, 2022

Finally back at it for another hitch. It rained a bit last night, I had to go move my car and got soaked through. Luckily it was fairly warm (for this time of the year).

Lunch

Chicken Rice Soup

Choice of Salads and Crudité

Slow Cooked Beef Sirloin.

Mushroom Risotto

Roast Potatoes

Roasted Root Vegetables

Gravy

Dinner

Chicken Rice Soup

Choice of Salads and Crudité

Pan Fried Atlantic Salmon

Stuffed Pork Tenderloin

Mashed Potatoes

Lemon infused Rice Pilaf

Glazed Carrots

<strong>Black Bean and Corn Salad</strong>

Black Bean and Corn Salad

This is another recipe from the wedding. The picture has a 5 bean mix, not all black bean, (it was what I had on hand) but it is pretty much the same except for the color of the salad. Black Bean and Corn Salad 2 

New Section

New Section

I am going to open a new section to add recipes from the Keigan /Spears wedding. Hopefully this will make things easier to find.

Macaroni and Cheese

Macaroni and Cheese

This is just macaroni and cheese. It is in no way classic cooking in a professional sense. It is classic home cooking. It uses cheese whiz, and process cheese slices. They both add color and smoothness to the sauce. The chicken stock is made from Knorr chicken soup base (powder), real chicken stock will not be salty enough to carry the flavor of the cheese. If you are not familiar with MacLaren’s Imperial Sharp Cheddar, you should check it out. I keep it in the refrigerator to add flavor to dishes. It is sharp enough that a little goes a long way

This makes a large batch, probably enough for 10 to 12 people or 6 teenagers. I only mixed half of the sauce and pasta for our supper. 2 of us only ate 1/3 of the dish. The remaining sauce was kept for another use. Same with the extra macaroni. The sauce can be used as a cheese sauce for vegetables such as broccoli and cauliflower, cheesy scallop potatoes, or as the sauce on Philly Cheese Steak

Macaroni and Cheese

2 cups chicken stock
2 cups milk
3/4 cup all-purpose flour
1/2 cup vegetable oil
8 cheese slices
1 cup cheez whiz
1/2 cup butter
3 oz (about 1/3 of tub) MacLarens Imperial Sharp Cheddar
450/500g dry macaroni noodles (about 4 to 5 cups dry)

2 cups grated old cheddar

Method

Cook the pasta in lightly salted water.

Bring the milk and chicken stock to a simmer over a medium heat
Mix the flour and oil until smooth and has no lumps.
When the liquid comes to a simmer, remove from the heat and whisk in the flour and oil
Place back on the heat and add the cheese slices, stir until melted.
Add the cheez whiz, stir until it is incorporated.
Dice the butter into smaller pieces, stir into the cheese sauce until fully mixed in. Taste for salt.
Remove from the heat
Mix the sauce and pasta in a baking dish, crumble the Imperial cheddar over the mac and cheese and stir in until just mixed. Don’t over mix, you want small nuggets of the sharp Imperial cheddar to remain
Sprinkle the grated cheese over the pasta
Bake at 350F until browned on top. About 30 minutes