COOKING ONBOARD
By Robbie Johnson Robbie Johnson lives aboard a steel Tahiti Ketch and is the author of Gourmet Underway – A Sailor’s Cookbook. Order his book at www.gourmetunderway.com.
Down-Island Okra & Rice
Kidney Bean Hash for Two Sailors Aboard a small sailboat making an offshore passage, there is frequently a call for a quickie meal requiring no refrigerated ingredients and one that will satisfy the hunger of the moment until there is a more convenient time to be more creative in the galley. This hash can be prepared with any one of a number of different kinds of beans including pinto and black (turtle) beans, but I favor the light red kidney bean for this one. INGREDIENTS: 2 tablespoons olive oil (doesn’t have to be virgin) 1 medium yellow (Spanish) onion, chopped 1 sweet green pepper (bell), seeded then chopped (or ½ green and ½ red pepper) 2-3 small red potatoes, diced and boiled with skins on 1 can (15-oz.) kidney beans (I pressure-cook my own. It’s cheaper) ½ cup water 1 small clove of garlic, minced (or dash of garlic powder) 3-4 drops of Tabasco sauce (or small jalapeno seeded and diced) Dash of Mrs. Dash or Spike seasoning Salt and freshly-ground black pepper to taste PREPARATION: (1) In a large skillet, heat the olive oil over medium heat, then sauté the onion about 3-4 minutes until it’s soft. Add the green and red peppers and sauté for about 1 minute, then mix in the diced/cooked potatoes and continue cooking for another 10 minutes, turning all with a spatula every 2 minutes or so. (2) While the potato mixture is cooking, rinse the canned beans well to remove the thick liquid, then mash 1/2 to 2/3 of the beans with a potato masher or fork. Mix the beans into the mixture in the frying pan, add 1/2 cup water or broth, and cover. Cook over medium heat for another 5 minutes. Season to taste. Serve hot and enjoy.
News & Views for Southern Sailors
There’s no telling how long this classic Caribbean dish has been around, or what island can claim it as its own, but one thing for sure, this is a mighty satisfying side dish for any grilled fish or chicken meal. If you time it right, you can finish your grilling at the same time the okra/rice dish is done, and bring the complete meal to the table in about an hour of cooking. Johnnycake or hot jalapenos/cheese corn bread makes a great complement. For those history buffs out there, you might like to know that okra was cultivated by the Egyptians as far back as the 12th century B.C., and from there migrated to North Africa and the Middle East. Called gumbo by the African slaves who brought it to the Caribbean during the 1700s, it was prized as a thickener for soups and is now an essential ingredient for Creole gumbo dishes. When shopping native markets, the smaller, tender pods are to be preferred over the larger, hard ones. INGREDIENTS: 2 cans (14 oz. ea.) stewed tomatoes 4 cups water or chicken stock 4 tablespoons olive oil 1 onion, diced 2 cloves garlic, chopped 1/2 cup celery, diced 1/2 cup bacon or salt pork (fat back), diced 2 cups sliced okra, cut into 1/4-inch rounds 1/4 cup flat-leaf parsley, chopped 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme) Salt and freshly-ground black pepper to taste Hot sauce to taste (I like Tabasco® with this dish) 2 cups long grain white rice PREPARATION: (1) Drain the liquid in the tomatoes into a small bowl and add enough water (chicken stock is better) to equal 4 cups. (2) Using my cast-iron Dutch oven, I heat the oil over mediumhigh heat, then add the garlic, onion, celery and bacon or salt pork, sautéing for about 5 minutes. (3) Now, add the okra and cook, stirring frequently until lightly browned. Next, stir in the tomatoes and cook until they caramelize. (4) Then, add the parsley and thyme, followed by the salt, pepper and hot sauce. (5) Finally, add the tomato liquid/stock mixture along with the rice. Bring it all to a boil, then reduce heat to a low simmer and cook covered until the water is absorbed (about 45 minutes). Serves 4.
SOUTHWINDS January 2011
43