Recipes and daily menus from the CCGS Jean Goodwill
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 …
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
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 …
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 …
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.
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 …
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. …
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
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 …
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 …
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.
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 …
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 …
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
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. …
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 …
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
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 …
I am going to open a new section to add recipes from the Keigan /Spears wedding. Hopefully this will make things easier to find.
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
