There are no two ways about it, we love salmon. Catching it, eating it, we love this tasty gift from the sea.
Fortunately, thanks to generous Alaskan fisherman who took a liking to our boys, plus catching our own, we’ve been up to our ears in fresh salmon lately. So much so that we’ve been trying hard to find different recipes and ways of preparing it than we ever have.
To move away from our tried and true salmon dishes, we turned to our favorite cookbooks we have aboard: San Juan Classics and San Juan Classics II by Dawn Ashbach and Janice Veal. We made the following recipe on a “hot” summer day here in Alaska and it was perfectly enjoyed in the cockpit with a glass of chilled rosé (boxed, of course). How’s that for fancy! Continue reading From the Galley: Salmon Salad with Lemon-Dill Dressing→
Yes, you read the title right, we actually found some good dehydrated food — and it’s aptly named, Good To-Go foods.
Lets be honest for a minute, though, when most people think about eating dehydrated food, they don’t envision something that is going to taste even remotely delicious. But when friends Amanda and John Neal of Mahina Expeditions gave me a sample of Good To-Go’s Classic Marinara with Penne to try over the winter, I was shocked at how good it was and how well it fit into our meal planning while cruising.
Since then, we’ve tried four of their six meals aboard Yahtzee — Thai Curry, Smoked Three Bean Chili, Classic Marinara with Penne and Herbed Mushroom Risotto. (They have since come out with two more: Indian Vegetable Korma and Pad Thai.)
Over the past few months of cruising we’ve found that the pouches make great meals while underway, particularly when it’s cooler out. We simply boil water, pour it in the pouch, seal it up, let is stand for 20 minutes and we’re enjoying a hot and delicious meal in the cockpit.
As far as seafood goes, we love it all, but there’s nothing better on a summer’s evening than some fresh crab meat. During a recent stop in the Octopus Islands, we got four big ones and while cleaning and devouring the succulent meat in the cockpit, decided to save the rest for a few recipes.
We had some big mushrooms on hand and after digging through the cabinets to make sure we had all the right ingredients, we decided to go with this easy and delicious recipe. So, with crab season open in British Columbia, and open or nearly so throughout Washington, here’s a great recipe to give a try when you get a few fresh ones aboard.
Crab Stuffed Mushrooms
6 to 12 large mushrooms
1/4 cup butter
1 clove garlic, minced
4 green onions, minced
1 cup soft bread crumbs
1 tablespoon chopped fresh parsley
1 cup cooked crab meat (preferably fresh)
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons grated parmesan cheese (we used cheddar, which was delicious!)
Wash mushrooms; remove caps and set aside. Finely chop stems and set aside.
In a medium saucepan, melt butter over medium heat. Saute garlic, onion and mushroom stems until softened, about 5 minutes. Remove from heat and set aside.
Preheat oven to 425 degrees. Stir in bread crumbs, parsley and crab meat. Gently fold in mayonnaise, lemon juice, salt and pepper.
Stuff mushroom caps with crab mixture and place on greased baking pan. Garnish with cheese. Bake for 10 minutes or until golden. Serve hot.