Ross!! I Am Calling You Out!!!! Cook-off!!!!

[Ross]

potato soup is just chowder without the clams.
Cut some bacon into small pieces and fry just crisp.
left out of the pan and add a chopped onion cook until the onion is transparent add one small potato cut into half inch dice per person and just enough water to cover(stock is better) cook until the potatoes are fork tender and add some whole kernal corn cook a few minutes more and add a cup of whole milk per person. salt and black pepper to taste. If your teeth are few and far between, work a potato masher in the pot before you serve the soup. DON"T let the soup boil after you add the milk.

 

[Peggie Hall HeadMistress]

If yr asking abt white bean soup, that would be navy bean

The US Senate dining room recipe for it is famous:



2 pounds dried navy beans
four quarts hot water
1 1/2 pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste
Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.


If you need to serve more than 8, google "Senate Bean Soup" for the 5 gallon recipe.

 

[Peggie Hall HeadMistress]

I just noticed that mine was the 122nd post to this thread

So there's really only one thing to do: publish the "Sailboatowners.com Cookbook!"

 

[Ross]

Re: I just noticed that mine was the 122nd post to this thre

No wonder we have an obesity problem in this country. Nancy and I make a meal on a pint of soup. We have only one store that I have found in Harford County that sells good, meaty smoked ham hocks. All the rest sell knuckles that are most all bone and skin.

 

[Ross]

Re: I just noticed that mine was the 122nd post to this thre

Here's a question sure to start a discussion. What is the best way to peel and cut up an onion?

 

[shemandr]

Could we devote a section of the Sailboat Owner's Cookbook to "One pot meals"? Or maybe the pressure cooker? Just give Zeehag and Ross their own chapters. And there's canning to cover. Even meatless recipees. Salads without fresh produce. Seafood on the Sea.
Librarians have told me that cookbooks always sell.

 

[Ross]

I will have to hold out for two pots. You can't make gravy and rice in just one pot. two burner stoves are basic. I can come up with several one pot meals but two pots is more than twice as good.

Edit to add: at the very least you need a Wok and a rice pot.

 

[zeehag]

peeling onions!!


cut off each end. score skin and peel off. cut onion in half lengthwise, place each half cut side down. slice length wise then cross wise to dice. wont get any in your eyes. fast down and dirty
] a la galloping gourmet.;.LOL
\also watched in gulfport as that was also done by a waffle house cook

 

[Ross]

Do that but don't cut the roots off first, it keeps all the pieces together.

 

[zeehag]

BEANS!!!!!!
pinto beans--about a pound--rinse and soak--BOIL x20 min then drain and add cold water to cover plus 2 inches.
onion--diced
cilantro cubes\ i used 4 cilantro cubes and 2 of chipotle--season to your taste
chipotle cubes] both by knorr--i find them in walmart in the food section
bacon fat--
caldo de tomate (knorr)
pozole/menudo spices-one LARGE pinch
oregano-pinch(small pinch)
bayleaf-1
GARLIC!!!!!!
once beans have first soaked then drained, add onion,bacon fat and spices. add water to cover plus 2 inches. start cooking......if this is a slow cook pot of beans, will help warm boat.....can be pressure cooker cooked for 10-15 min . when finished, there will be soup look to these. serve with rice or plain with tortillas or bread. second day-can make refritos-- mash em up for refried beans...into the fry pan and use (lard) for authentic refritos. add cheese---i use parmesan, use what ever cheese you might like best for htis.
we will make tamales at christmas..

cardiac diet beans dont have fat--except the first cooking for flavor. refried can be made sans fat.....just add grated cheese to top..
ham hocks may be substituted for fat..

 

[zeehag]

onion--cut top off first then carefully the bottom so still has a solid bit to hold it together...

 

[Ross]

Zeehag, many of the Knorr products you mention must be regional. I haven't seen them here. I can get fresh cilantro and chipotle in the produce section.

 

[zeehag]

Zeehag, many of the Knorr products you mention must be regional. I haven't seen them here. I can get fresh cilantro and chipotle in the produce section.

fresh is best--i find the cubes in kali, louisiana, fla, so far--in walmart. i prefer the fresh as fresh is less salty, just harder to keep on boat...

 

[Winkfish]

So there's really only one thing to do: publish the "Sailboatowners.com Cookbook!"

Peggy, a fishing forum I post on did just that. They have a separate forum topic on just recipes. It got so popular, the owner of the website did a cook book where any poster could submit a recipe, then anyone coold buy it, and i think the proceeds went to some charity, maybe a Katrina fund. It was great, and they sort of directed it, where, for example, "We have 15 gumbo recipes, we don't need any more. Need more shrimp dishes."

I think it would be cool here as well. Could even donate the proceeds, above costs, to a charity.

 

[Ross]

This would be a great place to encouage experimenting with recipes during the winter that would work well on the boat. Everthing that I can for the boat also gets eaten at home.
With an icebox we can only depend on fresh for a week at best.
We could have recipes that are marked as "works well canned". Meat loaf is only just alright after canning but I have been told that it is most pleasing after three weeks away from fresh provisions during cold weather.

 

[zeehag]

heeheehee--loookie what i started lol...
.how 'bout remoulade?-wink do you have some good ones of that???/ that was something i reallly loved with shrimps... yummmmmmm--
WHERE IS CLAUDE!!!!--i bet he has some good stuff to share...i need more noo orleeenz cookin....
and what is it that is in the muffalleta stuff??!! my body NEEDS some a dat......




(please please please!!!)

 

[Ross]

I have James Peterson on seafood cookery and on sauces. i just looked up his recipe for remoulade: 1 cup mayonaise, 2 tablespoons mustard, 1/4 cup drained and chopped capers, 2 Tablespoons mixed finely chopped parsley, fresh chervil, and fresh tarragon.
Does that sound familar?

 

[zeehag]

I have James Peterson on seafood cookery and on sauces. i just looked up his recipe for remoulade: 1 cup mayonaise, 2 tablespoons mustard, 1/4 cup drained and chopped capers, 2 Tablespoons mixed finely chopped parsley, fresh chervil, and fresh tarragon.
Does that sound familar?

there is also a kind without mayo also--has tomatoes,celery and stuff-- but the lady never gave me the recipe--i was wondering if that was particular to NOLA or to her-- i know in florida i found the mayo kind and is wonderful also-- i like both!! they are such a wonderful change from regular kali fare-- ty ross..

 

[Ross]

James Beard, James Peterson and the New York Times cookbook all show remoulade as a mayonaise based sauce with some variation. Beard adds a bit of anchovy paste and well chopped boiled eggs.
Between the three books there must be a hundred sauces to serve with seafood.

 

[Winkfish]

and what is it that is in the muffalleta stuff??!! my body NEEDS some a dat......

Are you thinking of olive salad (basically chopped up olives, pimentos, things like that)?

There are some recipes on my desk I just need to type in. Dang work gets in the way!