Recipes and daily menus from the CCGS Jean Goodwill
On the move again. We took on groceries in Mulgrave, then let go the lines and headed out. Rumor has it we are headed toward the Strait of Belle Isle. On today’s menu there is a chicken curry, this is a different version of curry. …
This version has a tomato based sauce, the main ingredients are much the same. It is relatively mild in regards to heat. It is easy to add more heat, not so easy to take it away. Chicken Curry 1 whole chicken 3 to 4 lbs …
We made it to Mulgrave. It was a bit bumpy on the way here. Not bad, but enough to ruin some peoples sleep. We are here for Friday, then we are off on another mission.
The hitch has passed the halfway point, it is all downhill from here.
Lunch
Curry Squash Soup
Choice of Salads and Crudité
Battered Haddock
Beef Stroganoff
Fries
Buttered Noodles
Vegetables
Dinner
Curry Squash Soup
Choice of Salads and Crudité
Baked Chicken
Chili
Fresh Fried Corn Tortilla Chips with Pico de Gallo
Baby Red Potatoes
Mexican Fried Rice
Sweet Corn
The Jean Goodwill has left Sydney. Our current destination is Mulgrave. I am not sure when we are supposed to get there, but we have stores scheduled for Friday. Our scheduled task continues to be Search and Rescue, so we could be called away at …
Lunch Potsticker Soup Choice of Salads and Crudité Slow Roasted Beef Sirloin Fish Taco with Fresh Chunky Guacamole and Pico de Gallo Butter Roasted Potatoes Roast Squash Gravy Dinner Potsticker Soup Choice of Salads and Crudité Roast Pork Cabbage Roll Casserole Cullen Skink Mashed Potatoes …
We are heading toward Sydney, the ship should arrive sometime Tuesday morning. The trip is moving along, there have been a couple minor calls but thankfully nothing more serious than a boat broken down and needed a tow.
Lunch
Turkey Rice Soup
Choice of Salads and Crudité
Sweet and Sour Pork
Beef and Broccoli
Singapore Noodles
Egg Rolls
Fried Rice
Dinner
Turkey Rice Soup
Choice of Salads and Crudité
Pork Tocino
Pan Fried Haddock
Mashed Potatoes
Squash in Coconut Milk
Green Peas
Lunch Steak and Potato Soup Choice of Salads and Crudité Spaghetti and Meat Sauce Battered Shrimp Sweet Potato Fries Stir Fried Vegetable Medley Focaccia Dinner Steak and Potato Soup Choice of Salads and Crudité BBQ Baby Back Ribs Chicken and Peppers Roast Potatoes Buttered Green …
Happy Easter. We are still north of Shippagan. We are going to leave here around 7 am. Heading toward Sydney, we have to change some crew Wednesday. Lunch Seafood Chowder Choice of Salads and Crudité Roast Turkey Octoberfest Sausage and Sauerkraut Mashed Potatoes Roast Turnips …
We dropped our tow early, very early on the 15th. We jogged alone slowly and dropped anchor somewhere north of Shippagan, New Brunswick
Lunch
Vegetable Soup
Choice of Salads and Crudité
Southern Fried Chicken
Salmon garnished with Buttered Leeks
Mashed Potatoes
Brown Rice
Roasted Cauliflower
Gravy
Dinner
Vegetable Soup
Choice of Salads and Crudité
Chicken Shawarma
Beef Kofta
Falafel
Tabouli
Lemon Roast Potatoes
It was a nice day of sailing, yesterday, smooth and hardly a ripple on the water. We had to go get a fishing boat that lost power. We took him under tow about 5pm, I am not sure when we let go. I was asleep. …
When I was young I would watch my Aunt Marion make coleslaw in her restaurant. When she made it it would be chopped finer and this would just be the first stage before mixing it and adding mayonnaise. I liked it better without the mayo. …
We made it to Cape Breton Wednesday morning. We dropped anchor and stayed there most of the day enjoying the view of the snowcapped hills. Later in the day we were tasked to go to Newfoundland to cover a search and rescue duties.
Lunch
Chicken Leek Soup
Choice of Salads and Crudité
Grilled Striploin Steak
Tortellini with Sausage and Feta
Baked Potatoes
Corn on the Cob
Caramelized onions
Dinner
Chicken Leek Soup
Choice of Salads and Crudité
Roast Chicken
Curry Lamb
Mashed Potatoes
Peas and Carrots
Rice with Almonds and Raisins
Gravy
This finishes up our first week. The seas have been smooth so far. We can hope they stay that way, I don’t mind rough weather, but my legs are not as stable as they once were. We did not stay in Shelburne long. We are …
It was a very nice day yesterday. We dropped anchor in Shelburne Harbour. We stayed there for the day, then picked up about 7 pm. I don’t know what our plan is, and I am too lazy to go find out. We have old maritime …
This is usually served with curry or butter chicken. A bit of oil in the pan and brushed on top of the dough will speed up the cooking. It is fairly quick process to cook a batch of naan. If you use 2 pans at the same time, it goes very quickly/
Naan Bread
2 1/2 cups all purpose flour
1 tbsp dry active yeast
1 cups warm water
1 tbsp oil
1/4 cup yogurt
1 tbsp sugar
1 tsp salt
Directions
Mix the yeast, sugar and warm water in a bowl. Let the yeast rise (5 minutes),add the olive oil and yogurt
In a larger bowl mix flour and the salt. Combine the flour and the yeast mixture. Mix until it forms a ball, add more flour if needed. The dough should have a soft, elastic feel to it. Knead the dough for 3 to 4 minutes. (it is easier if you use a mixer).
Cover and let rise until it doubles in size. Knead again for 2 or 3 minutes until the dough is smooth and stretchy. Back in the bowl, cover and place it the refrigerator for a couple hours until it raises.
Remove from the refrigerator and divide into balls. Shape and let rest for 5 minutes.
Flour the table and roll the dough until thin (about the thickness of pie crust).
Heat a large frying pan or flat grill top to 375F, oil the pan and fry the bread. When brown spots appear on the bottom flip and fry the other side.
Repeat until all the dough if fried.
We let go and are at sea. Jogging along slowly, and rolling slightly makes for a good sleep. Lunch Pea Soup Choice of Salads and Crudité Butter Chicken Bratwurst Sausage Braised Cabbage Boiled Potatoes Rice Fresh Nan Bread Dinner Pea Soup Choice of Salads and …
From the Galley of the CCGS Jean Goodwill I have been doing this for a bit more than a year now. I have come to understand that I have a hard time writing recipes, and have an even harder job to remember to take pictures …
We are officially on Search and Rescue duty. We are on 30 minute standby as of noon Saturday. Sometime today we should let go our lines and leave our home port.
Lunch
Chicken Noodle Soup
Choice of Salads and Crudité
Baked Ham
Shrimp Etouffee
Macaroni and Cheese
Smashed Potatoes
Creamed Corn
Dinner
Chicken Noodle Soup
Choice of Salads and Crudité
Shepherd’s Pie
Pork with Asparagus
Penne Carbonara
Brown Rice
Dollar Fried Potatoes
Vegetables
We are fueled up and ready. The latest rumor has us leaving Sunday, heading toward Shelburne. \ Lunch Haddock Chowder Choice of Salads and Crudité Maple Baked Salmon Hungarian Goulash Mashed Potatoes Buttered Egg Noodles Sautéed Zucchini with Cherry Tomatoes Dinner Haddock Chowder Choice of …
It will take a couple days, but we will be back in the swing of things soon. We should be sailing on the weekend. Not sure where we are going, but we will be back on search and rescue duty. Lunch Curry Sweet Potato Soup …
Back in the saddle again. I have a new second cook. I will miss Gord, he has been with me since we joined the ship out of drydock in Quebec.
Today we have a slow roasted Beef Prime Rib as the headliner. We also have a Thai Chicken Soup and a few other choices.
Lunch
Spicy Thai Chicken Soup
Choice of Salads and Crudité
Slow Roasted Beef Prime Rib
Haddock baked in milk and butter
Roast Potatoes
Lemon Quinoa
Glazed Turnips and Carrots
Yorkshire Pudding
Gravy
Dinner
Spicy Thai Chicken Soup
Choice of Salads and Crudité
Bacon Wrapped Pork Tenderloin
Aunt Yvonne’s Curry Chicken
Stir Fried Vegetable Medlay
Smashed Baby Red Potatoes
Curried Fried Rice
We are back on the Jean Goodwill for another trip. When this trip is over it will be golfing season again. Dinner Soup of the day Choice of Salads and Crudité Pan Fried Haddock Chicken with Peppers Mashed Potatoes Buttered Rotini Pasta Broccoli
This makes a cake into a simmering showpiece. It is easy, but looks very impressive. The picture is my first attempt, so it isn’t as good as I would like it, but for a first attempt, I was happy. Mirror Glaze 1 filled and smoothly …
Lemon Meringue Torte
A Torte is dessert made of several layers held together with whipped creams or buttercream icing. This cake is made from several components, baked at different times then put together when cooled, The mousse is very lemony and sharp to offset the sweetness of the meringues, this torte is made of the following.
Lemon cake
Meringues
Cherry jam
Lemon cream
Mirror glaze
Lemon cake
1 Lemon cake mix
1/2 cup water
3/4 cup oil
1 oz lemon juice
3 eggs
PREHEAT oven to 350°F
Grease sides and bottom of pan and flour lightly.
Blend cake mix, water, oil, lemon juice and eggs in a large bowl at low speed until moistened (about 30 seconds).
Beat at medium speed for 2 minutes.
Pour batter in 10 inch pan and bake immediately
Bake time 30 minutes or until done.
Cool, then cut in 3 layers. Set the bottom layers aside. Then take the top layer to make a crumbs. Bake the crumb at 250 until dry. Set aside
Meringues
6 egg whites
1 tbsp lemoncello or lemon flavoring
1/2 tsp cream of tartar
2 tsp baking powder
2 cups white sugar
1 cup dry lemon cake crumbs
Beat the egg whites, lemoncello, cream of tartar, and baking powder until soft peaks form. Gradually add the sugar until stiff
Fold in the cake crumbs
Line 2 baking sheets with parchment paper, spray with cooking spray.
On both sheets spread the meringue in 10 inch circles
Bake at 300F for 45 minutes until dry.
Cool and set aside.
Lemon Mousse
1 pkg Sheriffs lemon pie filling
2 egg yolks
1/3 cup cold water
1/2 cup lemon juice
3 cups whipped cream or whipped topping (whipped topping will have a better shelf life)
In a saucepan with 2 slightly beaten egg yolks, add 1/3 cup (83 mL) cold water, stir, then add pouch contents, and whisk until smooth. Add 1/2 cup lemon juice
Add in 1 1/2 cups (500 mL) hot water and mix well.
Cook over medium high heat, stirring continuously (approx. 15 min). When bubbles first break the surface, continue to boil and stir for 30 seconds. Cool, then fold into the whipped cream
Cherry jam
1 cup chopped pitted dark cherries (I use frozen cherries)
1 cup sugar
1 oz lemon juice
1 oz kirsch
Place the cherries, sugar, lemon juice, and kirsch in a pot. Bring to a simmer, cook until it starts to thicken. Remove from the heat and cool.
Assemble the cake
Bottom layer, lemon cake, spoon some cherry jam over the cake, spread thinly.cover with lemon mousse, add one of the meringues, more cherry jam and add a layer of lemon mousse .
Add the second meringue and cover with lemon mousse, Take the last slice of lemon cake spread some of the cherry jam on the bottom and add to the stack. The cake is now assembled. Take the remaining lemon mousse and coat the outside of the torte with the remaining lemon mousse to form a smooth crumb coat. If using the mirror glaze make the crumb coat thin.
Decorate with buttercream icing, piped whipped cream or coat with a mirror glaze
If using a mirror glaze place the torte in the freezer at least 2 hours until very cold.
Mirror Glaze
1 filled and smoothly frosted 8, 9 or 10 inch cake
3 envelopes powdered gelatine
1 cup water, divided
1 ½ cups granulated sugar
10 oz. sweetened condensed milk
12 oz. white chocolate, chopped
2 oz whipping cream
Food colouring in 3 to 4 contrasting colours
Place the smoothly frosted cake in the freezer until very cold and firm, at least 2 hours. Meanwhile, set up your glazing station by placing a wire rack over a rimmed sheet pan. Set aside.
Sprinkle the gelatine into a small bowl and stir in half of the water, ½ cup. Set aside for 5 to 10 minutes for gelatin to bloom. Meanwhile, stir together the remaining ½ cup water, sugar and condensed milk in a saucepan. Bring to a simmer over medium heat. Once the mixture is hot, remove from the heat and whisk in the bloomed gelatine until it melts.
Place the chopped white chocolate and whipping cream in a large, heat-safe bowl. Pour the milk and gelatin mixture over the top of the chocolate. Gently stir until the white chocolate melts. Use an immersion blender to make sure the mixture is completely smooth. Keep the device submerged in the glaze to prevent air bubbles. Strain the mixture back into the saucepan using a fine-mesh sieve to make sure the glaze is smooth and to remove any air bubbles.
Divide the mixture into 3 to 4 bowls. Add a few drops of different gel food colouring to each and gently stir until the desired colours are achieved. There is no need to divided the colours evenly – create a larger base colour with a few smaller portions of accent colours.
Add the base colour to a spouted cup or large measuring cup. Pour in the remaining colours and gently stir a little (stirring too much will muddle the colours together). Allow the mirror glaze to cool below 92F when tested with a candy thermometre – pouring the glaze at the correct temperature is crucial to the cake’s success. If the glaze drops below 92 F, gently reheat in the microwave, 10 seconds at a time, and stir until the correct temperature.
As the glaze cools, place the chilled cake on the wire rack. Once the glaze hits 92 F, pour it over the top of the prepared cake. Starting in the center, swirl the glaze around the cake. Make sure the glaze pours over each side of the cake as well. Immediately pop any obvious air bubbles with a toothpick. Allow the glaze to set for about 20 minutes before serving (the chilled cake with help the glaze set quickly). Cut the cake with a sharp knife and clean it between slices, and then serve
This is an easy dish to do. You can do the pork ahead of time and reheat it in the sauce. If you are wondering why flour and corn starch. I find the flour alone will get soft and fall off the pork, The corn …
This was the first recipe that I posted here a year ago. I finally remembered to take a picture when I made them. They are a like a cross between a biscuit and an oatcake, (a very thick oatcake). I came across this recipe quite …
Yvonne was not my aunt, I never met Aunt Yvonne, but according to my friend Gord, this tastes just like the curry that his Aunt Yvonne would make when he was young.
This is a mild curry, feel free to add more chilis to spice it up a bit. When making this, I like to use chicken with the bone in as it has more flavor. I usually remove most of the chicken shin as it will come off during cooking. I save the skin, wing tips and excess bones to make a stock at another time.
Chicken Curry
1 whole chicken 3 to 4 lbs
1 onion medium dice
1 bell pepper medium dice
2 carrots, split, sliced
1 stalk celery sliced
1/4 cup grated fresh ginger
3 cloves crushed garlic
2 tblsp curry powder (madras curry if possible)
1 tblsp cumin
1 tblsp garam masala
1 tsp turmeric
2 tblsp tamarind paste (substitute lemon juice if necessary)
1/2 cup water
2 tblsp flour
1 cup chicken stock
salt
optional crushed chili for additional heat
Directions
Cut the chicken into smaller pieces (12) (split wings(4), leg(2) thighs (2),
breast cut in 2(4), trim excess skin to discard or save for stock)
Rub the chicken pieces with a tsp of salt and the grated ginger. Set aside while prepping the vegetables.
Cover the bottom of a pan with a small amount of oil. Bring to a medium heat.
Place the chicken in the hot pan, cook until starting to brown, add in the garlic and curry powder, Stir until the chicken is coated, add the vegetables, then add the cumin, garam masala, and tumeric.
Once the spices are mixed in, add the tamarind paste and water, cover and simmer for 30 minutes.
When the chicken is cooked though, add the flour stir to coat the chicken, then add the chicken stock. Simmer at a low heat with the lid off until sauce thickens.
Check for salt
The day is finally here. We should be on the bus by 11. It is a 4 to 5 hour drive back to the Coast Guard base. In meantime, I still have to feed the incoming crew and make sure our crew has traveling snacks …
The last full day this hitch is here. We are tied up in Sydney, by the big fiddle. It will be good to get home. I don’t have anything planned on my time off. It is too early in the year to go golfing and …
Time is getting very short. We will tie up in Sydney Monday, then take a bus back to the Coast Guard base in Halifax.
For lunch we have a few old favorites, Potsticker soup is one I make at least once every time I am home, Shepherd’s Pie is popular on the ship, and everyone likes wings.
Lunch
Potsticker Soup
Choice of Salads and Crudité
Shepherd’s Pie
Chicken Wings
Sliced Fried Potatoes
Baked Butternut Squash
Dinner
Potsticker Soup
Choice of Salads and Crudité
Poached Salmon
Chicken with Tomatoes and Herbs
Mashed Potatoes
Steamed Rice
Macaroni and Cheese
Green Beans with Almonds
We reached Charlottetown late Saturday afternoon. We broke the ice away from the dock, then pulled away. We will stay parked in the ice until morning, then we will escort the ship out of the ice. Once clear of the ice we will proceed to …
We are on the way to Charlottetown. The time is ticking down to the end of our time here. We have to do a galley clean-up, finish the last few days, then go home. Lunch Seafood Chowder Choice of Salads and Crudité Southern Fried Chicken …
Pakoras are spiced chickpea fitters. They can be made from a variety of vegetables. This recipe is relatively mildly spiced. They can be pan fried or dropped in oil.
3 cups Chickpea flour
1 cup water
1 tsp lemon juice
1 tsp salt
1/2 tsp tumeric
1 tsp curry powder
1 tsp garam masala
1 tsp cumin
1/2 tsp coriander
1 large onion thinly sliced
Directions
Mix the chickpea flour, salt, tumeric,curry powder,garam masala, cumin and coriander,
Mix in the water, and lemon juice. It should be a thick batter.
Fold in the sliced onions. Mix until fully coated.
Drop by the spoonful into hot oil. Do not worry about making a compact ball.
Another day closer to crew change. We are sitting at anchor in Ingonish bay. From where we sit we can see the Keltic Lodge and the Cape Smokey Ski Hill. We are waiting on a tanker to escort to Charlottetown. After that we will be …
This recipe is very simple, but another one of my favorites. The original recipe is probably Mario Batali’s. I saw Mario on television quite while ago and he made something similar to this. I didn’t take notes or write anything down, but I remembered the …
We went to Pictou to help a small tug tow a barge out through the ice, but the little tug did not have enough power to make it. They had to turn around. We are back under way heading toward Sydney once again
Lunch
Broccoli Soup
Choice of Salads and Crudité
Slow Roasted Beef Striploin
Italian Sausage and Peppers
Roast Potatoes
Turnips and Carrots
Buttered Penne Rigate
Dinner
Broccoli Soup
Choice of Salads and Crudité
Spaghetti and Meat Sauce
Crispy Chicken Breast Sandwich
French Fries
Vegetables
Focaccia
We are off on another job, this time to Pictou. We should be there about 10 in the morning. After lunch we will have less than a week left. Lunch Chicken Noodle Soup Choice of Salads and Crudité Bacon Wrapped Meatloaf Chicken Caesar Wrap Mashed …
It is the first of March, that means crew change is in sight. Only 8 more mornings left. We found some ice, but we are out of it now. We are heading back to our Search and Rescue tasking off northern Cape Breton Lunch Ham …
We escorted a ship into Charlottetown on Sunday. It has been a long time since I was in this harbour. I have visited by land, but not on the water. We will wait outside the harbour for the night, then provide an escort once the ship has offloaded.
For lunch we have chicken rendang, this recipe is similar to beef rendang, it just take a bit less cooking.
Lunch
Honey Ginger Squash Soup
Choice of Salads and crudité
Chicken Rendang
Baked Cod Loins
Potatoes
Brown Rice
Steamed Broccoli
Dinner
Honey Ginger Squash Soup
Choice of Salads and crudité
Szechuan Shrimp
Cabbage Roll Casserole
Rice
Tortellini with tomato Sauce
Glazed Carrots
We are on the move, we passed the northern tip of Cape Breton just before midnight. We are heading toward the Northumberland Strait for an escort. After that, we will probably be back on standby. Lunch Mushroom Soup Choice of Salads and Crudité Baked Ham …
We have finished our maintenance and are due to be operational again. There is no ice to speak of, so we are back to Search and Rescue standby. For lunch we have an Indian meal. One of the items is Butter Chicken which has turned …
We are in the midst of our scheduled 2 day maintenance plan, so my regularly scheduled Friday Fish and Chip menu is scrapped. Instead we are doing a beef dip, I slow roasted a piece of beef of 16 hours, when I slice it, it should melt in your mouth. Another sandwich, will be a salmon salad sandwich made from poached salmon, leeks and a light dressing.
Meanwhile. I am hoping my friends in the Ukraine are staying safe.
Lunch
Egg Drop Soup
Choice of Salads and Crudité
Chicken Noodle Casserole
Salmon Salad Sandwich
Beef Dip with an onion Jus
Roast Potato
Pan Roasted kernel Corn
Dinner
Egg Drop Soup
Choice of Salads and Crudité
Pork Tocino
Pan fried Haddock
Mashed Potatoes
Fried Rice
Vegetable Medley
We have to improvise a bit today. Our galley power is shut down today while they do some maintenance. Lunch will be off the BBQ, with some salads. Friday will also be limited, but Saturday we should be back in operation. I may be a …
This is the midpoint of our hitch, after lunch we will have more time behind us than we have in front. We will be tied up in Sydney by Wednesday noon. We have a couple of days of scheduled maintenance to do. After that, we …
We are back to the Sydney area, after a bit of a rough day yesterday.
Lunch
Squash and Coconut Milk Stew
Choice of Salads and Crudité
Chicken Satay
Pad Thai
Satay Sauce
Poached Salmon
Potatoes
Sautéed Green Beans with Almonds
Dinner
Squash and Coconut Milk Stew
Choice of Salads and Crudité
Spaghetti and Meatballs
Focaccia
Coconut Shrimp
Fried Rice
Vegetable Medley
I am a bit late getting this posted. We went for a little trip and we lost service for a bit. It was a bit rough this morning Lunch Turkey Rice Soup Choice of Salads and Crudité Philly Steak Sandwich Chicken Alfredo Buttered Penne Noodles …
We are jogging along off the northern tip of Cape Breton. There is snow on the hills in the distance making it look very wintery. The seas are calm, so the ship isn’t rolling making for easy working conditions Today is Turkey day, with dressing. …
We had a bit of wind and rain yesterday, but hopefully today will be better.
Our menu today is a Chinese meal for lunch and Burgers for dinner. As well as the posted menu, there is always the possibility of unadvertised specials
Lunch
Tomato Spinach Soup
Choice of Salads and Crudité
Ginger Beef and Broccoli
Dry Garlic Ribs
Sweet and Sour Chicken
Fried Rice
Egg Rolls
Dinner
Tomato Soup
Choice of Salads and Crudité
Hamburgers with cheese, tomatoes, bacon, lettuce, and onions
Paella
Homemade Onion Rings
Potatoes Wedges
We are still in Sydney, we moved but only a couple hundred meters down the dock. We are supposed to be in Halifax next week, but as always things can change. Lunch Mushroom Soup Choice of Salads and Crudité Breaded Haddock Beef Rendang French Fries …
We are back tied up in Sydney. It has been a cold day, -8 to -10c all day. Unless things change (always a possibility) we are here for a few days. On our menu today, we have Stromboli. Stromboli is similar to calzone, stromboli is …
At a time like this, most of us that go to sea are thinking of the Villa de Pitanxo. the Spanish ship that went down off the coast of Newfoundland.
We are now back in Sydney Harbour, we left Ingonish just after noon. We are here until we have a reason to leave or are tasked with a mission.
The picture posted here from the opposite direction of a picture I took from the top of Cape Smokey when we took a trip around the Cabot Trail this past fall
Destination Cape Smokey – Cape Smokey Ski At Cape Smokeyhttps://capesmokey.ca
Lunch
Chicken Leek Soup
Choice of salads and Crudité
Roast Chicken
Mashed Potatoes
Peas and Carrots
Dressing and Gravy
Perogies with sides
Bacon, sausage, fried onions, shredded cheese and sour cream
Dinner
Chicken Leek Soup
Choice of salads and Crudité
Swedish Meatballs
Pan Fried Trout
Smashed Potatoes
Brussel Sprouts
We are laying off Ingonish, we can almost see the Keltic Lodge, but the snow is pretty heavy at times. Lunch Vegetable Beef Soup Choice of Salads and Crudité Chicken Shawarma Beef Kofta Falafel Tabbouleh Salad Lemon Roast Potatoes Dinner Vegetable Beef Soup Choice of …
Happy Valentines Day. We are once again headed toward Sydney to be on SAR standby. On today’s menu I have Cuban sandwich. It is made with ham, roast pork, swiss cheese pickle and mustard. Although it is called a Cuban sandwich it is believed to …
Like most of the recipes I post, this is popular with the crew and I have been asked for my recipe several times. I have not gotten around to writing it down before now. For those who asked, here it is.
This chicken and rice soup is made with Thai red curry paste and coconut milk. You could make your own spice paste using lemongrass, galangal, cilantro, chilies shallots, and fish sauce, but for most of us it is an unnecessary step. The red curry paste is a staple in my pantry at home. I use it for soup stir fries and a variety of Asian dishes as a background flavor
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1/2 diced red pepper
1/2 diced green pepper
1/4 cup grated ginger
2 cloves crushed garlic
1 tbsp red thai curry paste
1 cup diced chicken
1 cup cooked rice
4 cups chicken stock
2 cups coconut milk
1 oz lime juice
1/2 cup bias cut snow peas
Method
Cover the the bottom of a pot with a small amount of oil. Bring to a medium heat. Sweat the onion, celery, carrot ginger, and garlic
When the ingredients are heated though, add the red pepper, green pepper, and thai red curry paste, when the red curry paste is mixed in evenly, add the chicken stock and coconut milk.
Add the diced chicken and cooked rice.
Bring the soup to a simmer for 10 minutes, then add the snow peas and lime juice. Stir in, bring to temperature and serve.
This is our first Sunday of the hitch, we are settling into the routine and things are starting to smooth out. We have been to Halifax, got fuel, and now we are on Search and Rescue duty to the west of Halifax. Lunch Thai Chicken …
This another thing I am really fond of. The ribs have just enough marbling to add flavor and tenderness. I like these served with mashed potatoes. Ingredients Beef Short Ribs 1 large onion, sliced 1 clove garlic, smashed 1 tbsp tomato paste 1/2 cup red …
We have let go the lines and are proceeding to Halifax. The ocean is behaving, so we are sailing along smoothly. We are just in Halifax for a short time before we are back out to sea.
We have a few favorites on todays menu, they range from an old school favorite fishcakes and baked beans with brown bread, to meatloaf to Filipino beef tapa. And as always, if I have time and room, there could be unadvertised specials that could appear
As usual I try to give the crew a variety of types of choices so there is always something to different to try.
LUNCH
Vegetable soup
Choice of Salads and Crudité
Bacon Wrapped Meatloaf
Garlic Shrimp with cherry tomatoes and leeks
Mashed Potatoes
Pan seared Zucchini
Gravy
Dinner
Vegetable soup
Choice of Salads and Crudité
Salt Cod Fishcakes
Baked Beans with Oatmeal Brown Bread
Beef Tapa
Rice
Vegetable Medlay
It is our first Friday. Friday is always Fish and Chip day for me. I try to stay away from the fryer, but battered fish on Friday is a standard feature of my menus. Although I accidently made homemade onion rings yesterday, I had craving, …
I am back on the Jean Goodwill for another hitch. It was good to have time off, but I am not quite ready for retirement yet. I haven’t been posting much lately, but I have not been cooking much either. We are currently sitting alongside …
Jambalaya is a Cajun/ Creole dish that has many similarities to Spanish paella, it can contain a variety of proteins, chicken, sausage, ham, shrimp or combinations of any of them. As is the case with most Cajun dishes, this begins with the holy trinity, onions, bell peppers and celery. This is the Cajun equivalent of the French mirepoix.
This recipe calls for chicken breast, but I prefer chicken thigh or bone-in chicken for the extra flavor and richness that comes from the bones. Rice is usually in the dish, but if you prefer you can serve it on the side.
I have kept this very mild, feel free to use as much cayenne pepper as you like
Jambalaya
1 onion large dices
1 red bell pepper, large dice
1 green bell pepper, large dice
2 stalks celery diced
2 cloves garlic crushed
1 large carrot, split lengthways
1 lb chicken breast cut up
1 lb smoked sausage
8 oz chicken stock
1 oz lemon juice
28 oz can whole tomatoes
1 tsp chili powder
1 tsp thyme leaf
bay leaf
rice
Directions
Heat a small amount of oil in a large pot heat heat.
Sweat the onions, peppers bay leaf and celery, when the onion start to become translucent add the garlic, sausage, chili powder, thyme and carrots
Then add the chicken and cook until the chicken starts to turn color.
Pour in the chicken stock and bring to a simmer.
When it starts to simmer, add the tomatoes and lemon juice.
Simmer for 5 minutes
option
At this point add 1 cup uncooked rice, or cook rice to and serve the jambalaya over the top of the rice
