Top-Ranked Recipes

Keep things cooking with the finalists' dishes from the 2015 Galley Gourmet Recipe Contest.

Anne Mitchell took home the prize in our 2015 Galley Gourmet Recipe Contest with her CrazyFish’s Sundancer Salmon, but there were lots of other delicious submissions. Presented below are the top 5 finalists’ recipes, which earned high marks from Sea Ray and Nobilo Wines for creativity, ease of preparation and convenience. Enjoy one or try them all.

First Runner-Up: Broccoli/Artichoke Chicken Toss
Submitted by Joanie Giusto of Schaumburg, Illinois

Combine 2 c. fresh broccoli florets (or use 1 package frozen), chop 1 onion, drain 2 cans quartered artichoke hearts, and 1 lb. cooked chicken breast strips. Toss all ingredients in bowl with 1 c. seasoned breadcrumbs & 1/2 c. olive oil. Salt & pepper to taste.

This can be baked at 350 degrees for 30 minutes, or microwaved until broccoli is tender. I usually put in a baking dish, and cook on my Kenyon grill with the lid closed for 30 minutes, adding a little bit of water for steam. This recipe is so simple and easy to throw together in a hurry. You can add anything you want—cranberries, apples, nuts, any type of meat, more veggies…the list goes on! You can toss it all together at home and cook it on the boat also.

Second Runner-Up: Coconut Beef Satay
Submitted by Mark Adamski of Chicago, Illinois

Ingredients:
1 lb. of ground beef (I prefer 80/20 because fat gives it flavor, but you can use a leaner 96/4 if you’re watching the weight!)
1 Tbsp. soy sauce (low-sodium is fine, too)
1 Tbsp. molasses
1/2 c. shredded unsweetened coconut (shreds are a must; don’t get the grated/pulverized coconut)
2 Tbsp. grated fresh ginger (yes, it must be fresh; don’t use dried!)
1 Tbsp. agave syrup
2 tsp. fresh lime juice
2 tsp. garlic powder
1 tsp. of salt
1 tsp. turmeric
1 tsp. of ground black pepper
2 tsp. sesame oil
Peanut Sauce (for dipping; get this in the Thai section of the grocery store)

Pre-Cruise Preparation:
Step 1: Soak 20-25 bamboo skewers in water for at least 30 minutes. (This helps them to not burn when on the grill.)

Step 2: Combine all ingredients (except the Peanut Sauce) in a bowl, using your hands. Mix until well combined.

Step 3: Roll the meat onto a moistened bamboo skewer so it’s about 4-5″ long and 1/2″ around.

Step 4: Get your grill running hot. Put the satays on for 1-2 minutes on each side, so the outside is charred with nice grill lines, but you don’t want to cook them all the way through. Try to keep the “handle” of the skewer away from a direct flame so it doesn’t burn.

Step 5: Let the satays cool off and pack them into a plastic container. You can layer them using wax paper to keep separated.

Serving Time on the Sea:
Step 1: Put the satays on a plate and microwave on high for about 2 minutes. (Best to pull the satays out of the refrigerator and let them come up to room temperature before microwaving.)

Step 2: Put a few satays on a plate for each person, drizzle some thin lines of peanut sauce on top, add a slice of lime and serve from the galley!

Third Runner-Up: Almond Butter Cookie Dough Squares
Submitted by Maiah Miller of Carlsbad, California

Yields 8 treats

Ingredients:
2 full graham crackers
1 bar dark chocolate
2 Tbsp. almond butter
2 tsp. raw cane sugar
1/4 tsp. pure vanilla extract
1-1/2 Tbsp. flour
1/2 Tbsp. milk or nondairy milk
1 tsp. instant espresso (optional)

Directions:
1. For the “cookie dough”: In a small bowl, mix the almond butter, sugar, vanilla, flour and milk (and espresso granules, if desired).

2. For the squares: Break the graham crackers into fourths. (You’ll have eight little rectangles/squares of cracker). Place a dollop of cookie dough on one portion of graham cracker, then top with a square of rich dark chocolate.

3. Enjoy for a light dessert, and pair with your favorite Nobilo wine or coffee.

Fourth Runner-Up: Mango Salsa with Chips
Submitted by Tracy Henderson of San Antonio, Texas

Simply dice and combine:
2-3 ripe mangos
1 small white onion
1 medium green bell pepper
1 medium red bell pepper
1 can black beans (drained and rinsed)
Chopped cilantro (I add a ton, because I love it, but put in however much makes you happy!)
Juice of 2 limes (pick limes by looking at their skin: fewer dimples equals more juice)

You can make this the day of, or prepare the day before and let it marinate in the fridge overnight. Serve with relatively thick, salted tortilla chips. Simple but yummy!!

Fifth Runner up: Spot Prawns with Herbed Polenta Triangles
Submitted by Tina Hoban of Bellingham, Washington

Serves 4

AT HOME:
Polenta:
2 c. water
1/2 tsp. sea salt
3/4 c. polenta
1/2 tsp. dried marjoram
1 tsp. dried oregano
6 large basil leaves
1 Tbsp. butter
2 Tbsp. grated parmesan cheese

Bring the water and salt to a boil in a medium sized pan. Slowly stir in the cornmeal until smooth. Turn the heat to low. Add the marjoram and oregano. Stir occasionally for 20 minutes, or until the cornmeal is cooked. Remove from heat, stir in the butter, basil and parmesan. Spread the polenta evenly into an oiled 8×8″ baking dish. Refrigerate.

Once the polenta is cold, cut it into four 4″ squares. Cut each square in half diagonally to form two triangles. Wrap the polenta tightly until ready to use.

Red Pepper Cream Sauce:
1 large red bell pepper
4 cloves garlic, peeled
1 c. cream
1/2 tsp. sea salt

Remove the core from the red pepper and dice into 1″ pieces. Put the red pepper and the garlic into a small saucepan with a lid. Cover and cook over low heat for 30 minutes, or until the veggies are very soft. Puree the veggies in a blender or food processor until smooth. Add the cream and salt, and puree again until mixed. Cool the mixture, then pour into a container with a tight-fitting lid.

ONBOARD:
Prawns:
Olive oil
12 extra large spot prawns, peeled and deveined
1/2 c. fresh ricotta cheese
8 basil leaves, for garnish

In a small saucepan, reheat the red pepper cream sauce over low heat until very warm.

Heat a large skillet over medium-high heat. Add 2 Tbsp. of oil to the pan. Carefully add the polenta triangles and fry them until browned and crispy on each side. Transfer to a plate, and cover to keep warm.

Wipe out the skillet, and add enough olive oil to coat the pan. Add the prawns to the pan and cook until they are just cooked through. Do not overcook!

To serve:

Place two polenta triangles on each plate, so that they are overlapping. Pour some of the red pepper cream on the plate around the polenta. Arrange three prawns on each plate. Top the polenta with 2 Tbsp. of the fresh ricotta and decorate with the fresh basil.

For even more mouthwatering recipes, check out the Entertaining section at nobilowines.com, where New Zealand’s best chefs present artful ways to prepare a range of seafood and suggest the appropriate wine pairings for each. And stay tuned for details about the 2016 Galley Gourmet Contest, coming soon!

 

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