JimH wrote:
.........rec.boats chefs.

How about some time tested recipes? Seafood, comfort food,
appetizers..........all are welcome as it is my job to cook this weekend.
;-)


Chuck's Yacht Club Cook-Off First Prize Winning- But Not Very Cost
Effective- Pork 'N Beans

Start the night before, with a sack of dried beans. Don't bother to
measure anything, this is Pork 'N Beans, not rocket science.

Put the beans in hot water just long enough so they *start* to expand,
but don't let them get up to full size or anywhere nearly close. Toss
out the water, we certainly won't need any more water in this dish.

Open a bottle of Crown Royal. Pour enough onto the beans so that they
are completely covered. Take a shot or two, of course, to make sure
that the Crown Royal didn't "go bad"
while languishing in the bottle. Let the beans sit overnight in the
Crown Royal. At regular intervals, check to be sure there is still
enough Crown Royal in the pan to cover the beans, and take another shot
to make sure the Crown Royal hasn't gone bad.

By morning, the beans will be soft and tasty. Put a couple of fair
sized ham hocks in the oven, and roast the meat for an hour, or two, at
whatever temperature seems prudent as long as you don't overcook it and
make it too dry. Check the beans again, and make sure the Crown Royal
hasn't gone bad. But, don't do too much testing of the Crown Royal at
this stage, because we will be involved with sharp knives pretty soon
and there is no reason to
risk an injury. When the ham hocks are fairly well roasted but still
moist and juicy, take them out of the oven, cut the meat from the bone
and toss the meat into the pot with the Crown Royal soaked beans. Toss
the bones in as well, (although the bones will be picked out prior to
serving the finished dish to any sort of refined company).

Add a bottle of Brer Rabbit Molasses. Not the wimpy light brown diluted
stuff, the stuff that's black as road tar.

Slice up a slab of bacon. It's better to get unsliced bacon and cut
strips about 3 times as thick as you would find in the typical
pre-sliced package of bacon. Each strip should then be cut into
sections no more than about 3 inches long. Toss the bacon into a frying
pan and cook it until it's hot but not brittle or crispy. Put the fried
bacon into the pot with the beans and the molasses. Also toss in about
half the fat that collected in the pan when frying the bacon.

Put the sharp knife away, and do another quality control check on the
Crown Royal.

Stir the pot and evaluate the contents. You will want to have about as
much hamhock and bacon as you have beans. If the mixture looks too
watery at this point, add some extra dark brown sugar..

Cut up an onion and toss it into the pot. Cut up a garlic and do the
same.

Put the pot on the stove, and cook it at the lowest possible
temperature for 2-3 hours.
After the initial 2-3 hour cook up, sample a bit for flavor. If it
seems too bland add a bottle of tabasco sauce. If the tabasco sauce
then gives it too much bite, offset the tabasco sauce with a little
ketchup and some more brown sugar or molasses.

About this time there will be crowd of your friends gathering on the
dock to find out what that incredible smell wafting out of your galley
might be. Tell them nobody gets a taste until its done, but offer to
let them help you do another quality control check on the Crown Royal.

After about 4 hours, the beans should be done. Just in time for lunch.
If you want to "garnish" this dish, fry up a little more bacon and this
time let it get crispy. Add a good sized fistful of crumbled up crispy
bacon just before serving. Additional Crown Royal can be added at any
time, as long as you don't let the beans get "soupy".

This prize winning recipe has three of the four basic food groups;
sugar, fat, and alcohol.
I guess if I could figure out how to include some caffeine, it would be
a completely balanced meal.