PaNNTOA’s First Galley Chef Recipe Contest

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    Contest Rules:

    • You don’t need to be the original creator of the recipe. It just needs to be “galley tested” – that means a recipe other PANNTOA members can make aboard, with gear and ingredients often found in our Nordic Tug galleys.
    • Enter the contest & share your recipe with your fellow Panntoa members by posting it on the PANNTOA website, in our Members’ Forum under “General Chat.” A photo of your culinary creation is welcome, but not required. The contest deadline is April 30, but go ahead and send your entry right away – we’re eager to see (and try) your creation!
    • One recipe entry per Panntoa boat.

    Have fun and good luck!


    Here is my entry for the PaNNTOA recipe contest: my version of Crab Cakes:

    Sauté 1/2 minced onion and 1/2 cup chopped celery in a skillet.
    Add a chopped garlic clove. Set aside.
    Mix in a large bowl:
    2 c. crab
    1-2 eggs, mixed with a fork
    Dash dijon mustard
    1-2 Tbsp. lemon juice
    Dash of baking powder
    Stir in the onion, celery, and garlic.
    Add 1/4 c. flour, bread crumbs, and/or cracker crumbs to make mix workable.
    Using dollar-pancake size scoops of mixture, fry slowly in butter over medium heat, turning once.
    Makes 2 generous portions.

    David Kircher


    Dave Kircher

    Sparrow – NT32-288


    Hint :  Get a Crockpot™ 2-Quart Classic Slow Cooker (Walmart and Target, less than $10).


    The small crockpot is perfect for meals for two on board.  We put it in our galley sink to keep it secure when we are under way.  Uses very little power.




    2 garlic cloves, diced

    Small onion diced

    One can of beans (kidney or black)

    One can of mild green chilis

    One can of diced tomatoes (14.5 ounces)

    One can of tomato sauce (8 ounces)

    One tablespoon chili powder

    3/4 teaspoon cumin

    Salt and pepper to taste

    1/2 pound Ground turkey, chicken or beef



    Cook garlic, onion and meat in a fry pan.  Drain, if desired, and add to crockpot along with remaining ingredients. Cook on low for 4-6 hours.


    The little crockpot is also good for simmering sauces.  Get your favorite sauce (Marsala, curry, etc) add meat of your choice and cook on low for several hours.  You also can add potatoes, mushrooms, etc.  Serve on rice if you want.  The microwave rices are perfect for boating.

    Small crockpot


    Best waffles or pancakes

    Note:  this makes 2 huge waffles or about 12 small pancakes – so double for larger crowd

    1 egg

    1 to 1 and 1/2 cups buttermilk (do not substitute – this is the secret to great pancakes and waffles anywhere)

    3 tablespoons vegetable oil

    1 teaspoon baking powder

    1/2 teaspoon baking soda

    1/4 teaspoon salt (optional)

    3/4 cup finely chopped nuts (walnuts, pecans, or almonds – if you don’t want nuts add 1/4 more flour)

    3/4 cup whole wheat pastry flour (or finely grown whole wheat flour) – you can use white flour but whole wheat is better

    Beat egg slightly, add oil, and buttermilk and whisk or stir together; add salt, soda, and baking powder and stir; then add flour and nuts and stir – do not stir too much – just get out the lumps.

    Add more buttermilk if thinner pancakes desired. Cook as any other pancakes (medium high heat – water sizzles when you drop on pan – grease with butter or oil – cook one side until bubbles start to break, flip cook other side until done) or according to instructions if you have a waffle maker on your boat.  We love ours as waffles are much faster for a crowd than pancakes on a galley stove.

    Helen Clough

    Saint Somewhere


    Welsh Biscuits
    1 c + 2T sugar
    3 T baking powder
    1 1/2 t salt
    5 1/2 to 6 c flour
    1 c butter (2 sticks)
    2 eggs + milk to = 2 cups

    Mix dry ingredients

    Cut in butter
    Add eggs and milk and mix JUST until all ingredients are wet. This keeps them light and fluffy. (Overmixing makes hockey pucks)
    Drop by large spoonsful onto baking sheet.

    Can roll out dough in rectangle, sprinkle with cinnamon and sugar, roll up, and cut into slices.

    If you don’t have a rolling pin, a jar or pop can will do the job.
    Bake on ungreased cookie sheet like cookies.
    Bake 400° 13 minutes

    Enjoy with coffee, or these make excellent strawberry “shortcakes.”

    welsh biscuits


    • This reply was modified 2 years, 1 month ago by CaptainBRH.
    • This reply was modified 2 years, 1 month ago by CaptainBRH.
    • This reply was modified 2 years, 1 month ago by Sandra Piotrowski.

    Marinated Barbequed Salmon:
    Salmon (whole or filet) head and tail removed
    Mix a marinade of:
    Brown sugar (or Maple Syrup), your favorite whiskey or Scotch (magical ingrediant- up to 1/2 cup), vegetable oil, Soy sauce, and Salt/Pepper (adjust to taste)
    Pour marinade over salmon, refrigerate for hours or overnight
    Wrap in foilon medium heat, barbeque- turning occasionally.
    Serve with Salad and fresh bread.


    Naukati II Rustic Bread

    3 cups flour

    1  1/2 cup room temperature water

    1/4 teaspoon yeast

    1  1/2 teaspoon salt

    Add all ingredients to a large zip-lock bag, seal &  mix well.  Set bag in a warm location for 12-18 hours (I mix mine the night before). Two hours before baking time, mix the dough in the bag one more time and let it sit for one hour. Pre-heat the cast iron baking pot in the oven at 400 degrees for 15 minutes. Carefully empty the dough into the hot pot and return to the oven.

    Bake for 30 minutes, remove the lid and bake for 10 more minutes. Remove the bread from the pan to cool. Enjoy!

    Doug Ford

    Skillet Hashbrown Surprise

    This is a versatile recipe that I invented to use up stuff from the fridge. It is not elegant but very easy and satisfying. I prefer using a cast-iron skillet, but any will do. Non-stick would certainly be nice.

    ·      4.2 oz carton of dehydrated hashbrown potatoes (Golden Grill brand at Costco, Kroger or Amazon)
    ·      Some veggies (onion, mushrooms, peppers, whatever)
    ·      Some protein (sausage, ground meat, tofu, ham, bacon)
    ·      Some shredded cheese (cheddar or jack)
    ·      Eggs
    ·      Beer or wine

    ·      Drink the beer or wine (or both)
    ·      Rehydrate the hashbrowns as directed on carton
    ·      Sauté diced veggies till tender
    ·      Add protein and sauté till cooked
    ·      Dump all the hashbrowns on top of the veggies and cook. Stir / flip occasionally to crisp and heat through.
    ·      Cover with grated cheese.
    ·      Cover with a lid or foil or pop into oven to melt cheese.
    ·      Spray the back of a large spoon with Pam and put 4-6 indentations in the melted cheese.
    ·      Crack an egg into each well. Cover again until eggs are set.
    ·      Season and chow down.
    ·      Since you cooked, someone else has to clean up while you drink more wine or beer and watch the sunset.


    David Leon

    Joni & Dave

    Three Easy, Delicious Marinades:

    Flank Steak Marinade (from The Basics cookbook, Julie Russo & Sheila Lukins).

    I have been making this for decades, always a hit.

    Enough for 1-1/2# Flank Steak & can be doubled). We make on Saga or at home and vacuum seal marinated steaks & freeze to have ready.

    2T. Soy Sauce

    1T. minced fresh Ginger

    1T. slivered Lemon Zest (or grate with microplane)

    2t. Sesame Oil

    1 Garlic Clove, minced

    1t. Coarse Ground Black Pepper

    1t. Brown Sugar

    Stir all together, Pour over steak and rub into both sides. Refrigerate overnight.

    Grill approximately 5 minutes per side for medium rare. Slice very thin on the diagonal. Leftovers make great sandwich.


    Cilantro Garlic Marinate (from Cruising Cuisine cookbook, Kay Pastorius)

    This cookbook went up the Inside Passage with me al long time ago & I still cook from it.

    enough for 1-2 #s of seafood & keeps several weeks

    3T. fresh squeezed Lime Juice

    3T. White Wine Vinegar

    5 Garlic Cloves, finely chopped/minced

    4T. (1/4c) Cilantro, finely chopped/minced

    1t. Dijon Mustard

    1/4 c. Olive Oil

    Combine all ingredients. I use my small 3-4 cup Cuisinart food processor that I have onboard (or make ahead at home).

    Cold Marinated Shrimp with Cilantro and Garlic (serves 4-6)

    2 Onions, thinly sliced

    1/4c. Olive Oil

    2# Shrimp, shelled & deveined

    Salt & Pepper to taste

    1 Recipe Cilantro Garlic Marinade

    2T. minced Jalapeno en Escabech (pickled jalapenos) or minced fresh Jalapeno.

    1. Sauté onions in 2T of olive oil until soft. Add 2 more Tbls of oil & sauté shrimp until pink and barely cooked. Season with S/P.

    2. Pour marinade over cooked shrimp, stir to combine. Chill before serving.

    3. To Serve, garnish with Jalapenos en Escabeche  or substitute fresh, chopped seeded jalapenos.

    4. Variation: marinate raw shrimp in the marinade, then  grill on skewers.


    Macerated Strawberries 

    Great over ice cream, yogurt, cake or shortcake & really helps when you get those “not so great strawberries” and fabulous with our local ripe berries

    8 oz. Strawberries, tops removed, sliced

    About 1/3 bottle Red Wine

    1T. Honey

    1/2 t. Lemon Zest

    1/2t. freshly ground Black Pepper

    1/4c. sugar (or adjust based on sweetness of berries)

    small pinch of Salt

    Combine everything in a bowl and refrigerate for 2 hours.


    Happy Cruising and Cooking

    David Leon & Joni Hardcastle,




    David Leon

    Oops, I realize I submitted 3 marinade recipes in one post and rules say one only. Choose one.


    Mike Young

    Laura’s Dungeness Crab Enchiladas

    Laura Domela – Panntoa member of fame – just finished judging Panntoa’s Galley Chef Recipe Contest. She also generously shared one of her own recipes for other Panntoa members to enjoy:

    Laura's Crab Enchiladas


    A couple large handfuls of fresh crab (about a pound)
    Cream Cheese (6-8 oz)
    Shredded Mexican cheese blend, or jack cheese and/or cheddar cheese, your choice
    Chopped garlic (I use 4-5 cloves)
    Shallots (1-2 medium/large, diced)
    Fresh jalapeños (1-2 Tbsp or so chopped, and more sliced thin for garnish)
    Fresh spinach
    Tortillas, corn or flour
    Green enchilada sauce or salsa verde
    Tomatoes, sliced thin to garnish (optional)
    Olive oil for sautéing
    Sour cream (optional)
    Chopped fresh cilantro (optional)

    Chopped green onions (optional)



    Preheat oven to 350-375.


    Heat about a Tbsp or so of olive oil in a large, non stick frying pan over medium heat (this frying pan will hold all of your filling, including crab, in the end, to pick a big enough pan). When oil is hot, add diced shallots, chopped garlic, and chopped jalapeño. Sauté until translucent but not brown. Add a couple handfuls of fresh spinach until wilted. Add cream cheese and lower heat, stirring until it’s all melty. Then add crab and a handful or so of grated Mexican cheese. Stir to blend.

    Spray a glass or metal 9×13 pan with olive oil or other nonstick spray, and lay/arrange the tortillas in the pan like taco shells with the open side up. I usually end up using flour tortillas, because they’re the right size to fit across the width of the pan I normally use.  If you prefer corn tortillas, just layer them so the edges of the outermost tortillas are touching either side of the pan, width-wise.

    Start portioning out the crab/cheese/spinach filling into the tortillas until you’re satisfied they’re all filled somewhat equally. If you need more filling, add some fresh spinach before rolling up. I usually start at one end of the pan and roll the enchiladas so the opening of the tortilla lengthwise is on the bottom of the pan. Once you’re finished rolling, top with green enchilada sauce (jarred tomatillo salsa works fine too…but I find that red sauce a bit strong for the crab). I like to have enough sauce so that there’s sauce along the edges and in the cracks between the enchiladas, but it doesn’t have to totally cover the enchiladas. I use my spatula along the edges of the pan to sort of pull away so sauce gets down in there a little more. Top with a bit more grated cheese, and then add thin sliced tomatoes and thin sliced jalapeños for color/design. Bake at about 350-375 until the cheese is bubbly. Let rest a couple minutes, then serve. Top with sour cream and chopped cilantro and or sliced green onions.


    This recipe is forgiving and endlessly customizable. Omit jalapeños if you want it less spicy. Use cilantro in the filling AND as a garnish. Add shrimp if you don’t have enough crab. Cut back on the cheese and add more seafood. Tomatoes in the filling instead of on top. I’ve used the jars of Frontera Tomatillo Salsa instead of enchilada sauce and it works just as well.

    I came up with an earlier version of this recipe on our first trip to Alaska in 2015 when we were catching more crab than we knew what to do with. It’s been revised and improved over the years, and as you can tell, I still haven’t worked out the amounts, but like I said earlier, it’s fairly forgiving.

    If you make the full version and have leftovers, wrap a couple leftover portions in foil. They reheat nicely in the oven. (Honestly, they’re even pretty great cold in the morning for breakfast.)

    The photo above from our NT42 galley: a large pan of enchiladas for our flotilla group, plus two individual pans for the vegetarians on board (made with zucchini, spinach, and probably some beans). 🙂

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