Galley Girl Cooks ~ Capt. O’Malley Beef & Beer
Published: Friday, February 11, 2011 7:00 am
We are one month closer to dazzling our envious guest with stunning dishes we've whipped up in our galleys. The pure pleasure of knowing they will be marveling at our expertise of serving up gourmet dishes that we made onboard is just too much fun! One of the best compliments I can hear is: "This is delicious! You made this on your boat?!" I love cooking and entertaining at our boat; and the more special I can make a guest feel with a gourmet dish, the more I enjoy making it. My love language is cooking great food for friends and family on board.
With this as our spring board, I'm looking forward to launching our 2011 boating season jam-packed with super dishes that will look and taste like you had it catered, but was as easy of setting out a paper plate of sliced cheese and crackers! As we start dusting, wiping down and stocking our galleys for our launch date, I'll challenge you to start thinking now about an extra special guest you can pencil into your boating itinerary to invite for a special day of boating, fellowship, great eats and a spectacular Great Lake sunset! No richer boating reward have I experienced than spending a day on the boat with a guest that has never had the privilege of boating. The only word that comes to mind is transforming.They show up a guest, in awe of the water and the boat; they leave a life-long friend ever grateful of the day they feel in love with the lake.
You set the date, I'll deliver the dish! Rich Blessings & Delicious Dishes to you!
Galley Girl Sue
P.S. ~ Hey is anybody out there?? I would love to hear from YOU! Give me a shout out with your special dishes that are Galley Fav's. If I use it in the article, I'll send you a fun thank you gift for your sharing! Email your galley-friendly recipes to [email protected].
Capt. O'Malley Beef & Beer
- 4 lbs. Corned Beef (Brisket or Round; your choice) – Pick a nice thick cut
- 2 bottles GUINNESS®EXTRA STOUT
- 1 large head Cabbage, outer leaves removed, head cut intowedges
- 1 lb. Carrots – Peeled and chopped into 2-3 inchpieces
- 2 large Spanish Onion; peeled and cut up
- 8-10 Small Red-Skinned Potatoes cut in half
- 1 bunch Fresh Parsley, washed and drained
- 2 Bay Leaves
- 1 Tsp Whole Mustard Seeds
- 2 Tsp Whole Peppercorns
- 3 Whole Fresh Garlic Cloves
- 1 Tsp Thyme (dried)
- ½ Tsp Allspice
- ¼ lb. Butter
Pour one Guinness into crock-pot. Layer some onions and a few carrots on bottom of pot. Put in your Corned Beef Roast. On top of roast place rest of onions, carrots, bay leaves, peppercorns, whole garlic cloves, thyme, mustard seed, all spice. Place potatoes on top. Pour in more Guinness to just cover meat; you may not need full bottle. Cover crock-pot cook on low for 8-10 hours.
Just before meat is ready, boil your cabbage in water, salt & pepper; until just tender. Remove and drain well. Toss cooked cabbage in salt, pepper and butter to taste.
When meat is tender, turn crock-pot off. Remove meat to platter, surround with your carrots and cabbage. Cover with tin foil to keep warm. Take cloves of garlic from crock-pot. Rub the inside of a serving bowl with the soft garlic to coat all over bowl. Now put your cooked potatoes and butter in the serving bowl, garnish with fresh cuttops of parsley. Toss potatoes in bowl to coat generously with thegarlic, butter and parsley. Yum! You are ready to serve up you St.Patty's Feast.
Add in a warm loaf of Irish Soda Bread and you are set!
**Don't miss our next issue; I'm sharing my Scrumptious Scones Recipe**