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By Robbie Johnson

Party Time! M

y last “Cooking Aboard” article in the August issue, titled “Party Time Snacks,” must have been a direct hit on the taste buds of a lot of fellow sailors because I received more e-mails in response to it than any previous article with the exception of the August 2010 article presenting a Cubanstyle black beans, rice and pork stew recipe. I guess that just confirms my long-held belief that sailors live for a party and a good time. In response to requests for more unique-tasting and easy to prepare party-time favorites, I have put together for this issue a selection that includes a really great sauce, a very unusual potato salad that will rock a beach party, and the ubiquitous grilled chicken wings that are always great appetizers, but this time sauced with a fantastic Asian-style sauce. Give them a try the next time you are in the partying mode and you want your sailor buddies to remember who you are! The sauce is a tasty one that is perfect for smearing over a freshly-grilled fish filet or chicken to break the monotony of store-bought sauces:

I TOMATILLO-MUSHROOM SAUCE Skillet Ingredients: 1 large yellow (Spanish) onion 1 small garlic clove, minced finely 2 tsp. canola oil 1 lb. fresh button mushrooms, sliced 3 fresh Serrano chile peppers, seeded, roasted and cut in strips Blender Ingredients (Purée): 8 medium-sized tomatillos, halved 2 small garlic cloves 3/4 tsp. cumin Preparation: (1) In a medium-sized skillet, heat oil then cook onions and garlic until tender, then add mushrooms and chile peppers, and cook until mushrooms turn golden. (2) Meanwhile, purée tomatillos, garlic and cumin in a blender. (3) Add tomatillo mixture to mushrooms mixture, cook uncovered over low heat for about 15 minutes. Salt to taste. Serves 4 as a topping for grilled fish or chicken. I POTATO SALAD & SAUERKRAUT W/GRAINY MUSTARD This is a party-sized recipe and should satisfy the appetites of about 10 sailors. It can be made a day ahead of time if kept chilled. Bring it back to room temperature for serving. Ingredients: 3 lbs. small red creamer potatoes, unpeeled and halved 2 cups sauerkraut, drained and chopped 1 cup celery, thinly sliced 1 cup onions, chopped 1 cup mayonnaise 1/4 cup grainy mustard 1/4 cup sugar Preparation: (1) Cover potatoes with water in a large pot, add a little salt for seasoning and simmer until just tender (about 20 minutes), then drain in a colander. (2) Stir together the remaining ingredients, mix well and add 3/4 teaspoon salt, and 1/2 teaspoon ground black pepper. Allow mixture to cool and toss with dressing. Chill. News & Views for Southern Sailors

I SAUCY GRILLED CHICKEN WINGS Chicken wings are a never-fail-to-please party item. These are made special by a really delicious Asian-style barbecue sauce. This recipe will handle 4 to 6 partying sailors, but you’ll probably end up wishing you had fixed more! It’s easy to double up the recipe for these late-arriving sailors, but be sure to make extra sauce, too! Ingredients: 2 lbs. chicken wings (chop off and discard wing tips) Kosher salt and freshly ground black pepper Canola oil for the grill Asian-style barbecue sauce (see next recipe) Preparation: Season the wings with the salt and pepper. Rub the grill grate with the oil to prevent the wings sticking. Cook over a mediumhot heat, flipping the wings every couple of minutes until browned and crisp and cooked through (about 20 minutes). As wings are done, remove from grill and place in a large bowl. Stir the sauce and toss with the wings. Serve immediately. I ASIAN-STYLE BARBECUE SAUCE Ingredients: 1/4 cup tomato ketchup 2 tbsp. soy sauce or Tamari sauce 1 tbsp. light brown sugar 1 tbsp. rice vinegar 1/4 tsp. crushed red pepper flakes 4 scallions, white and green parts, trimmed and thinly sliced Preparation: In a medium-sized bowl, whisk together all ingredients but hold out about half of the scallions to sprinkle on the wings after tossing. Party time, y’all!

Robbie Johnson lives aboard a steel Tahiti Ketch and is the author of Gourmet Underway – A Sailor’s Cookbook. Order his book at SOUTHWINDS October 2011