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




Make up a batch or two of this sensational topping to serve over burgers or chops from the transom grill. I make this with thick-sliced, applewood smoked bacon.

1 pound bacon, cut up
2 large red onions, thinly sliced
1 tablespoon minced garlic
2 teaspoons mustard powder
cup each bourbon, vinegar and brown sugar
Pinch red pepper flakes (optional)

Fry out the bacon bits and remove to paper towels, leaving a little bacon fat to saut onions and garlic. When onions are limp, stir in the mustard, bourbon, vinegar, brown sugar and red pepper. Bring to a boil until it’s thick and syrupy. Fold in bacon bits. Refrigerate until needed. Serve warm or at “room” temperature. Makes about 3 cups.


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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