Captain Chris Yacht Services Captain Chris Yacht Services
   
CHANGER Reflects on Cruising Milestone   Efficiencies in Boating Education   Hurricane Isaac Delays Trawler Training aboard a Gulfstar 44 Trawler   Trawler Training with A Georgia Peach
 
About Us       Delivery       Training Onboard      Testimonials      Training Video's & Ship's Stores      YouTube Channel

Ask Captain Chris

Calendar

Seminars

Photo Log

Favorite Links

Galley Recipes

Maintenance

Newsletter

Home

Find us on
Facebook

Follow us on Facebook

37 Helmsman Trawler Training

Kadey-Krogen 48  Trawler Training in the St Lucie River, Stuart FL

Peek Into The Engine Room

Five Days Of Fun Learning Aboard Our Trawler In Florida

Krogen Express and TrawlerFest University Baltimore

What an Awsome Week of Training!

Trawler Training While the Saints Geaux Marching In! Beneteau Swift Trawler 42

Boating- How to Start Your Adventure!- Annapolis Seminar

Great Impressions from your Galley

Captain Chris Yacht Services
Sometimes you want to make a great impression. You know, WOW 'em!! It's really not so hard to do when you're on your boat. If you have a grill you expand your options but this simple meal can be made with an oven or a grill. And the side dish doesn't even require heat...enjoy!

BACON STUFFED TENDERLOIN STEAKS


Cook 8 slices of BACON.  Reserve 1 tbs drippings with bacon in skillet; set aside remaining drippings.  Add ¼ CUP CHOPPED onion TO SKILLET.  Add 1/2 cup CORNBREAD STUFING MIX and ¼ cup  WATER; mix well.  Remove from heat.  With a sharp knife, make a pocket in the side of each steak by slicing about halfway through steak.  Spoon stuffing into each steak.  Brush sides of steaks with reserved bacon drippings and sprinkle with STEAK SEASONING.  To grill, place steaks over med heat.  Cook 8 to 12 minutes, turning once.  To broil, place steaks on broiler pan and broil 4 to 6 away from heat for 8 to 12 minutes, turning once. 

BLACK BEAN SALAD


Combine 2 15oz. cans BLACK BEANS, drained and rinsed, ¾ cup crumbled FETA CHEESE, 1/3 cup minced RED ONIONS, 1/3 cup chopped MINT LEAVES, ¼ cup LEMON JUICE, 3 tbs. OLIVE OIL, ¼ tsp. SALT and ¼ tsp GROUND PEPER.  Cover and refrigerate for at least 30 minutes to blend flavors before serving.


Click here for more Galley Recipes

View other articles written by Captain Chris Yacht Services