Site Updated:
August 8, 2015

This Month's Recipe

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for

She blogs weekly at


Sassy Sailor Sauce

How about something different and more interesting to spoon over chicken cooked on your transom grill?  Lightly season chicken parts, grill them, then rely on this sauce to give them attitude.  This makes enough for about 12 pieces of chicken.

16-ounce jar roasted red peppers
1 cup finely chopped toasted pecans
2/3 cup bottled red wine vinaigrette salad dressing
2 teaspoons smoked paprika (or more to taste)

Drain peppers well and chop them.  Mix vinaigrette and paprika and add pecans and peppers. Adjust seasonings.  Serve hot or cold over cooked chicken parts.


See more of Janet Groene’s galley-ready recipes at

Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later.

Groene also rates galley gear and products at

Any other ideas? E-mail and we’ll credit you and the name of your boat. 

Twitter: @GroeneWriter  

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