December 5, 2013
Peanut Butter Marshmallow Fudge Candy
Ingredients1 (12 ounce) package semi-sweet chocolate chips1 cup chunky peanut butter4 cups mini marshmallows
November 29, 2013
Galley Guy-Approved Henry’s Fish House at the Toronto International Boat Show
If you can’t make it to Georgian Bay and can’t live without delectable breaded Pickerel and crispy fries, the Galley Guys want you to know that Henry’s Fish House returns to the Toronto International Boat Show to freshly prepare its world-famous fish dishes!A favourite destination for thousands of boating enthusiasts looking for a taste of summer – Henry’s original permanent location is on Frying Pan Island in Georgian Bay, open only in summer with access by boat or seaplane.
November 27, 2013
Hot Buttered Rum
How better to dive into a cold Canadian weekend than with this rich and warm rum drink that suits just about any occasion? 2/3 cup packed dark brown sugar1/2 cup (1 stick) unsalted butter, room temperature1/4 cup honey1/2 teaspoon ground cinnamon
November 22, 2013
Tastes Like Lasagna Soup
Looking for a great Grey Cup recipe that is sure to please but won’t take you away from the game? Give the Dean Brothers’ ‘Tastes Like Lasagna Soup’ a try. Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.
November 14, 2013
Warm Cranberry-Walnut Brie
Dip into the luscious melted cheese with trans fat–free 100 percent whole-grain or wheat crackers. Outstanding.Yield: 8 servings (serving size: about 1 ounce cheese mixture and 5 crackers)Ingredients 1 (8-ounce) round Brie cheese 2 tablespoons dried cranberries
November 8, 2013
Bacon Wrapped Jalapeno Popper Burgers
Cheese Covered, Bacon Wrapped Jalapeno Popper Burgers with Roasted Jalapeno MayonnaiseThese burgers have all of the flavours of jalapeno poppers with their jalapeno and cream cheese filling and their bacon wrapping and coat of melted cheddar cheese.Servings: makes 4 servingsPrep Time: 5 minutesCook Time: 20 minutes
November 4, 2013
Star light, star bright
Boating and astronomy can be a match made in the heavens. The inky black canvas above the boat is punctuated by sparkling pinpricks of brilliant light. As if on cue, a meteor blazes across the sky, its dramatic trail tracing its path.It’s a mid-August night at Beausoleil Island in southern Georgian Bay. The moon has already plummeted below the tree line on a cloudless night, setting the stage for the Perseid meteor show, an annual display easily observed from the deck of a boat at anchor.
November 1, 2013
Cranberry Goat Cheese Stuffed Chicken
Prepare this stuffed chicken breast recipe from beginning to on-the-table in 15 minutes!Ingredients 2 chicken breasts 1 tbsp Enzo Olive Oil 1 tsp fresh rosemary (chopped)
October 24, 2013
Sockeye Salmon Crostini
Our Sockeye Salmon Crostini appetizer showcases the velvety texture and bold flavour of sockeye salmon. It’ll be a hit with your guests.Yield: Serves 6 (serving size: 2 crostini)Total: 10 MinutesINGREDIENTS1 (6-ounce) fresh or frozen sustainable sockeye salmon fillet (such as Alaskan)
October 17, 2013
Crunchy Poppyseed Chicken Salad
An easy and healthful way to experience a satisfying blend of flavours and textures.What you need:12 ounce bag broccoli slaw1 large bell pepper, diced2 cups carrots, shredded1- 8 ounce can pineapple chunks, drained
October 11, 2013
Curried Cranberry Turkey Salad
This is a refreshing, English / Indian-inspired twist on leftover turkey — a nice change of pace after a traditional Thanksgiving dinner. Dried cranberries take the place of more traditional grapes and lend a little contrasting sweetness, and cilantro and lime play out the tropical theme. Using more yogurt than mayonnaise keeps the salad light. (Substitute lowfat Greek yogurt for regular lowfat yogurt to avoid the draining step.)Serves 2 to 4
October 11, 2013
Oar and Sail to Desolation
As a rower and dinghy sailor, I was pleased to discover a slim volume entitled Oar & Sail – An Odyssey of the West Coast by Dr. Kenneth Macrae Leighton. Leighton rowed and sailed his 14’ boat, sporting an unstayed standing lugs’l rig and a pair of nine-foot wooden oars, from Vancouver to Prince Rupert over two summer holidays. The first stage took him to Sonora Island, just north of Maurelle Island where we camp. Later, he launched at Port Hardy and completed the journey.
October 4, 2013
Jalapeño Poppers
The crunch of the pepper with the creamy filling and the smoky bacon over top makes this the ultimate boating recipe. If you are racking your brain trying to think of a great appetizer to take to your Thanksgiving feast then this is it. This appetizer offers a terrific assortment of textures and flavours and the taste is incredible.
September 27, 2013
Pumpkin Icebox Squares
Orange zest adds a fruity twist to a classic Fall treat, which we’ve topped with a seasonally spiced whipped cream. The squares can be made up to two days in advance and stored in a tightly covered pan in the refrigerator.Hands-on Time: 20 minutesTotal Time: 55 minutes plus overnight chilling timeServes: 24
September 18, 2013
Apple Pancakes with Cider Syrup Recipe
April Harmon of Greenville, Tennessee shares these tender pancakes filled with minced apple and raisin, and drizzled with apple cider syrup. “They’re wonderful in the summer or on a cool fall morning,” April notes.Ingredients 1/2 cup all-purpose flour 1/4 cup whole wheat flour 2 teaspoons sugar 1/4 teaspoon baking soda
September 11, 2013
A Dinner Menu: Steak Dry Rub, Avocado Salsa, and Chopped Broccoli Salad
This is a very flavourful and easy to prepare dinner that is also Paleo friendly for those of you who are into eating whole foods that are not processed. Steak Dry Rub, Avocado Salsa, Chopped Broccoli Salad
August 27, 2013
No Fuss No Muss Caramel Apples
Do you love caramel apples but hate trying to eat them? Try it this way! Hollow out your apples, (you can balance the apple halves in a muffin pan) fill will melted caramel, let the caramel harden and cut into slices! yummy!
August 20, 2013
A Summer’s Day on the Credit
Three boys, a homebuilt raft and a slow-moving river, launch a lifelong love of boats and the water. After owning our Spencer 35 sailboat for almost 30 years, Anne and I recently sold her with the intention of getting a roomier vessel for two teenage boys, an energetic terrier and us. Our old boat headed for a new life on Vancouver Island and seemed a good fit for the new owner. After helping deliver Sway to the island, I returned to the marina on the Fraser River where she had rested between our many cruises up and down this rainy coast.
August 20, 2013
There’s Nothing You Can Do That Can’t Be Done*, Old Bean
There is a moment, a special moment that boaters know, when the stillness is so perfect, and the sight of a breaking mist so fine it radiates as it fights the early morning sun to see which will rule the day. Ritual says that the first one up carefully fires up the kettle and waits ever so long for the whistle to blow – the come near signal. The whistle generates grunts and moans from mates hiding in bunks and berths as they search for just a few more minutes of sleep. Almost instantly, blankets and sheets and sleeping bags are pulled over heads to hide from the light, but the day has broken.
August 15, 2013
Black Bean and Artichoke Burritos
“A new flair on burritos, and actually they’re just as good fried up all together as a side dish, and then put into a tortilla. This was a tasty surprise.” — Victoria M.H. READY IN 40 minsOriginal recipe makes 8 burritos 1 (15 ounce) can black beans, drained and rinsed
August 15, 2013
Perfect Margarita Recipe
What to buy: All self-respecting margaritas are made with only 100 percent agave tequila (we like to use the high-quality Cuervo 1800, Patrón Silver, Herradura, or Don Julio) and Cointreau.INGREDIENTS Salt, for rimming the glass (optional) Ice 1 1/2 ounces tequila (blanco, 100 percent agave) 1 ounce freshly squeezed lime juice
August 9, 2013
The Ultimat Blueberry Martini
The Ultimat Blueberry Martini, along with The Patron Gold Cosmopolitan, will be featured cocktails at the pre-show party and at the Governors Ball during the 81st Academy Awards, and both are star-worthy cocktails. This one in particular is a fantastic mix of Ultimat, a very smooth, premium vodka, and fresh blueberries, which just happen to be in their prime this time of year.
August 2, 2013
EZ Cruisin’ One Pot Chicken Dinner
Here is a motto to make your cruisin’ lifestyle better; know your boat, know your mechanic and know your butcher! Plan your course and chart your meals. In my younger days, while I was in training to someday become the Galley Guy I appear to be now, I enjoyed learning how to cook at home. You’d think my wife would’ve been appreciative, but she never failed to point out that (when I was finished) there wouldn’t be a clean pot or utensil left in the entire house.
August 2, 2013
One Pot Skillet Paella
Another one dish recipe because we boaters LOVE simplicity when it comes to creating tasty but low maintenance meals onboard.This paella dish has great flavour, a terrific combination of textures and is easy to create. Enjoy!
August 1, 2013
Savoury One Pot Seafood Stew
This super-easy recipe is ideal for preparation in a galley because, as this post title suggests, it involves throwing everything into just one pot. LOVE that! And if you have a Le Creuset casserole pot or skillet then it is even more perfect for you:
July 16, 2013
Brothers in Boats
Knowing the inflatable trade spells success for the Keys brothers, in BC and back home in Ireland. This is a story about two brothers in two countries, and how the booming popularity of inflatable boats on a global scale has changed both of their lives. The brothers are Brendan and Ronan Keys, born and raised in the port of Drogheda, on the east coast of Ireland just north of Dublin. Today, Brendan’s home is Vancouver, where he is a partner in GA Checkpoint Yamaha, one of BC’s leading inflatable and outboard dealers, while Ronan operates Inland Inflatable Services, Ireland’s leading inflatable sales and service firm, in Sligo, on the country’s west coast.
July 16, 2013
Boating in the Biosphere
The 30,000 Islands of Georgian Bay is a boater’s dream destination with crystal clear waters, endless anchorages, amazing angling opportunities, outstanding scenery and diverse wildlife and vegetation. It is also a United Nations Educational Scientific and Cultural Organization (UNESCO) world biosphere reserve, a designation awarded in 2004 after seven years of intensive work by a collective of cottagers, boaters, residents, First Nations representatives and organizations with support from government agencies.
July 15, 2013
Passing the First Test
For an eager and experienced 14-year-old, passing the boater competency exam is just the first step in a lifetime of learning on the water. One of the toughest tests I have ever written wasn’t even at school. It was the pleasure craft competency exam. In contrast to the 30 minutes of studying I usually do for one of my grade eight exams, I spent weeks preparing for my boating exam. Every night during the weeks leading up to the exam, I would review a chapter in the study guide. I even took the guide to school with me to read when I had the chance.
July 12, 2013
Wrap and Roast Easy Boater Grill Recipes
Well here is the vegetable and the dessert. All you have to figure out is what kind of meat or fish to grill alongside these two delectable and easy dishes… Cruising Taters: Prick white baking potato or sweet potato in several places. Wrap in foil and cook over medium heat, turning often, for about 50 minutes. Top with 1 of the following: baked beans, canned mixed bean salad, antipasto, salsa, chive butter, sour cream, herbed cream cheese.
July 11, 2013
How To Pan Fry Fish
Pan frying fish is, perhaps, the most delicious way to cook any non-fatty fish. The coating protects the flesh from direct heat and helps keep the fish moist, while also providing a browned and crispy or crunchy crust. Yet, the method avoids the large amount of oil (not to mention the mess) required for deep frying. The steps here show how to do a full three-step coating, but the basic idea can also be used to simply coat the fish once with flour to improve browning for pan fried fish. Whether you catch and fillet your own fish or buy them from a fish monger or at a fish counter, always cook with only the highest quality, impeccably handled fish. Look for firm, uniformly textured flesh and a clean smell of ocean, river, or lake. Fish should never smell fishy or have soft spots or bruising.
July 8, 2013
Beer and Bacon Steamed Mussels
A hearty and easy one pot recipe for Entertaining On Board Portion size: 12 servings of 4 mussels each Serve with crusty bread for sopping up the juices. Choose a favourite local microbrew (wheat beer is best) for steaming, as well as serving alongside. This recipe doubles easily for a larger crowd.
June 28, 2013
1 Pan Skillet Cookie with Dark Chocolate Chunks
This huge, chocolatey cookie can be made in any galley and will keep the deck hands happy! Mix up and bake a warm cookie, oozing with rivers of chocolate, all in one cast iron skillet. First up, chop that chocolate bar. You can surely use chocolate chips if that’s all you have on hand, but I love the random and unequally-sized chocolate chunks strewn throughout the cookie. Also, using dark chocolate makes this healthy! Antioxidants my friends.
May 14, 2013
A Sparkling Sea
Whether you see it as fairy dust in the water or stars in the head, ocean bioluminescence is a fascinating phenomenon. I had my most recent exposure to the remarkable phenomenon called bioluminescence during our beautiful West Coast weather last autumn. It was a crisp, clear night and we were on a mooring buoy at Newcastle Island Marine Park in Nanaimo, when my husband spoke to my love of the night sky and offered to take me for a dinghy ride to see the stars.
May 9, 2013
Safe Handling and Storing of Fruits and Vegetables
You can reduce your risk of food-borne illness by following these safety tips when buying, storing, handling, and preparing fresh fruits and vegetables: Buying Fresh Fruits and Vegetables • Examine the produce carefully and avoid buying items that are bruised or damaged. • If buying pre-cut or ready-to-eat fruits and vegetables (e.g., cut melons, cut tomatoes, pre-washed salad), be sure they have been properly refrigerated (i.e., at 4°C or below). This means they should be displayed in a refrigerated container and should not just be sitting on top of ice.
May 9, 2013
Cooking Onboard With Added Safety
Cooking onboard can sometimes be a challenge. At Canadian Yachting we are impressed with the new SilKEN Induction 2 Burner Cooktop from Kenyon. This comes with special high-temperature Silicone mats. The biggest benefit is that induction heats the inside of the pot (and quickly) right through the Silicone mat. The mat holds the pot in place and is shaped to offer spill retention and quick heat dissipation.
May 9, 2013
The Big Chill – Portable Freezers Help Extend Your Cruise
Good food is an important part of the cruising experience for our crew – just as important as it is at home. When we traded our 27’ sailboat for a 32’ trawler, a big attraction of the new boat was its well-equipped galley, extensive stowage, and refrigeration. Hog heaven, if you will, compared to the tiny galley and icebox on the sailboat. But as we prepared for our first extended foray up the BC coast, we realized we needed one more component in our galley toolset: a freezer. We like our fish and seafood but we’re not avid fishers; a freezer would allow us to pack along our favourite “catch.” Same with meats, which are scarce and
May 9, 2013
Canadian Yachting’s Entertaining Onboard Recipes
Welcome to Canadian Yachting’s Entertaining Onboard Recipes. The offerings in this section are recipes that have been contributed by Canadian Yachting readers, staff writers and some featured product manufacturers. Please browse through and have a look at the great meals and appetizers you can make onboard while enjoying the company of family and friends on the water.
May 9, 2013
Grilled Pepper Salmon with Pineapple Salsa
You will need: Salsa Fresh pineapple Red pepper Cilantro Red pepper flakes Brown sugar
May 9, 2013
Grilled Lobster stuffed with scallops and shrimp and calamari with citrus butter
Grilled Lobster stuffed with scallops and shrimp and calamari with citrus butter 2 Lobsters 2 pounds each cut in half 8 Shrimp jumbo, peeled and de-veined 8 Sea Scallops Jumbo 4 Calamari tubes cut into ½ inch rings