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 Nautical Living
9109 ST. RT. 250
Strasburg, Ohio 44680-0112
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Nautical Galley Recipes

Is it time for a drink? Here are some recipes for on the water or at the dock. Enjoy!

Pina Passion
  • 1C. Coconut milk (if using cream of coconut decrease to 2 Tbsp.)
  • 1 ½ C chopped passion fruit (or canned nectar)
  • ¼ C lime juice
  • ¼ C sugar
  • Mix in blender; pour in glass filled with ice. This recipe can be made frozen by blending with 2Cups of Ice in blender. (makes 2 drinks) This drink can be for the adults by adding 2 shots of Malibu Rum.
Tropical Forest
  • 1C coconut milk (if using cream of coconut decrease to 2 Tbsp)
  • ½ C pineapple juice
  • ½ C Papaya juice
  • ¼ C lime juice
  • ¼ C sugar
  • Mix in blender; pour in glass filled with ice. This recipe can be made frozen by blending with 2 Cups of ice in blender. (makes 2 drinks) This drink can be for the adults by adding a shot of Malibu Rum.
Sister Mary
  • 5 ounces tomato juice
  • ½ oz. Lemon juice
  • 3 dashes Tabasco sauce
  • pinch of celery salt
  • pinch of salt and pepper
  • Combine in glass filled with ice and stir. Strain in highball glass. Garnish with celery stalk. This drink can be for the adults by adding a shot of Vodka.
Sunset
  • 1 Tbsp. Grenadine
  • 1/3 C pineapple juice
  • 1/3 C orange juice
  • Place grenadine on the bottom of a Collins type glass (tall and straight). Add ice, and then layer slowly pineapple juice and then orange juice. Garnish with a slice of orange. A perfect "boat" drink!
  • This drink can be for the adults by adding a shot of Malibu Rum and a shot of Captain Morgan's Spiced Rum.
High Tide
  • 4 oz orange juice
  • 3 oz cranberry juice
  • 3 oz lemon lime soda
  • Fill a highball type glass with ice; add orange juice, cranberry juice and lemon lime soda. This drink can be for the adults by adding a shot of Vodka.
Now remember, don't drink and drive (or even float at sea). Drink responsibly.



Chick’N’Spuds
  • 4 Skinless Chicken Breast
  • 4 Red Skin Potatoes, cleaned and chopped in large chunks
  • 4 TBSP Olive Oil
  • 1/2 C. Chopped Green, Red & Yellow Peppers
  • 2 TBSP Garlic, minced
  • 1 TBSP Parsley, chopped
  • 4-6 TBSP Jam or Preserves (I like peach preserves)
  • 1/2 of a Mango, peeled and chopped
  • 4 TBSP Orange Juice
Place everything in a large foil bag and close tightly. Place on top rack in grill over low heat for approximately 30 minutes, turning every 10 minutes. Be careful when opening bag, steam will burn!

Enjoy!
Sherry



Black & Blue Chicken
  • 4 skinless chicken breasts
  • 1 bottle of italian dressing
  • cajun or blackening spice
  • 6 oz crumbled blue cheese
Soak chicken overnight in italian dressing (this will help keep your chicken moist) . When ready to grill, rub chicken with cajun or blackening spice. Place chicken on heated gill. Cook till done. Just before you take the chicken off the grill, split chicken breast (careful not to cut all the way through!) and place crumbled blue cheese in the split. Turn off heat and close lid, allow the cheese to start to melt (2-4 minutes). You don't want to wait too long because the cheese will melt out of the chicken! This chicken is delicious served by itself or on top of a salad!

This is so simple and soooooo good! So go get a chicken and make it "Black & Blue"!

Enjoy!
Sherry (1st Mate, Cook & Dishwasher!)



Pigs In A Bag!

You've heard of "Pigs in a Blanket" right? Well, here's our version in a Bag!!
  • 1 large Reynolds Foil Bag (or any brand)
  • 1 lb. of Sausage (I use Hillshire Smoked Sausage Ring)
  • 1 large Onion, chopped
  • 1 large Green Pepper, chopped
  • 4-5 Potatoes, chopped (leave the skins on)
  • Olive Oil
  • 2 TBSP. chopped Garlic
  • 1 tsp. Crushed Red Peppers
  • For those of you who love hot peppers, you may also add them to this recipe. I use 2-3 hot peppers, chopped
Pour 2-3 TBSP. of Olive Oil in bag and add everything else. Close bag and place on a pre-heated grill. Turn bag often to prevent food from burning. Grill for approx. 25 minutes over med. heat. Carefully open bag and serve on platter. This recipe is quick, easy and taste great.

Enjoy,
Sherry



GRILLED SALMON IN A BAG

I love boating but I don't like to make a mess when I cook on my boat! Here's one of my own creations that will save the galley from become a dungeon!
  • 1 salmon fillet (about 1 1/2lb)
  • 3 TBSP. Balsamic Vinegar
  • 1 1/2 TBSP. Chopped Garlic (I use the bottled chopped garlic on hand at the boat, it's a lot easier and less mess)
  • 1/2 tsp. Onion Powder
  • 1/8 tsp. Garlic Salt (just a sprinkle will do!)
  • 1 TBSP. Chopped Chives
  • 2 TBSP. Mustard Seed
  • Olive Oil (this will very, depending upon your taste. I use about 6-8 TBSP)
  • Black Pepper
  • Parsley
  • 1 large piece of foil or 1 med. foil bag
Place salmon fillet in foil bag. If you don't have the bag, a large piece of foil will do just fine. In a bowl, mix vinegar, garlic, onion powder, chives, mustard seed and olive oil. Drizzle mixture over fillet. Top with black pepper and parsley. Wrap up salmon tightly in foil bag or foil sheet. Place in a pre-heated grill, med-low and turn the bag often. Grill for approximately 20-25 minutes or until done (grills do vary in temperatures). Take off grill, be very careful, the foil bag is extremely hot!! Place on tray and serve hot or cold.

Enjoy,
Sherry (1st Mate, Cook and Dishwasher!)


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