Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for FloridaCruising.com. She blogs weekly at http://www.BoatCook.blogspot.com

Apple Cheese Side Dish

Are you constantly scrambling to find appealing, offbeat side dishes to complement meats from the grill? Let’s think fruit instead of vegetables. This sweet side dish harmonizes  with grilled brats, pork chops or chicken.
 

Using a pastry blender or two knives held scissors fashion, cut butter into flour and sugar mixture until it’s mealy. Fold in cheese. Put half the apples in a buttered casserole, cover with half the cheese mixture, add remaining apples and top with remaining cheese mixture. Bake 30 to 45 minutes, or until browned and bubbly, at 350 degrees.

Blue Water BBQ Chicken

Unlike sugary sauces that char before the chicken is done this recipe bastes and beautifies bone-in chicken parts. . This recipe is enough for 5 pounds of cut-up chicken.  Throw everything into the cooler before leaving for the boat this weekend and it will be ready to throw on the grill.
 

1 stick butter
3/4 cup flour
cup brown sugar
8-ounce package grated Cheddar cheese
2 cans pie-sliced apples (not apple pie filling)
 

2 cups white vinegar
1 cup vegetable oil
1/3 cup lemon juice
1 tablespoon each salt, pepper, paprika, Tabasco sauce

See more of Janet Groene’s galley-ready recipes at BoatCook.blogspot.com. 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 GalleyShop.blogspot.com Any other ideas? E-mail JanetGroene@yahoo.com and we’ll credit you and the name of your boat.

Bring everything to a boil, cool and chill. Put 5 pounds chicken parts in a large, zip-top bag and add cold marinade. Refrigerate several hours or overnight, turning so chicken is evenly flavored.   Grill chicken over medium heat, turning often and basting with additional sauce until it tests done (a minimum of 170 degrees at its thickest point). Discard remaining marinade or bring to a boil for five minutes to spoon over cooked chicken.

May 2011

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