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Recipes

SPAGHETTI AND MEATBALLS

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 Spaghetti and Meatballs
These old-world Italian meatballs in sauce are moist and tender and a great go-to Sunday dinner with the family served over angel hair pasta.
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 3 hours
Servings
people
Ingredients
For the sauce
For the meatballs
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 3 hours
Servings
people
Ingredients
For the sauce
For the meatballs
Instructions
For the sauce
  1. In a Dutch oven, cook onion, garlic and crushed red pepper over medium heat until onion is translucent. Stir in tomatoes, water, seasoning, cheese rind and 2 T parsley. Simmer covered for 2 hours, stirring occasionally.
For the meatballs
  1. (makes about 3 dozen 1 ½ inch meatballs) Preheat oven to 350 degrees. Combine all of the ingredients. Form into balls. Place on a parchment lined baking sheet and bake for 20 minutes. Gently put the meatballs in the simmering sauce and simmer for another 30 minutes. Serve over angel hair pasta.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

BRINE – THE BEST WAY TO IMPART MOISTURE AND FLAVOR

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Brining makes fish, poultry and pork moister by imparting liquid on a cellular level to the muscle tissue of the meat before cooking. This is done via the process of osmosis, by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking, preventing the meat from dehydrating – particularly useful for grilling chicken breasts. The salt is also desirable as a preservative. The flavor in the brine ends up flavoring the meat from the inside out so make sure you season your brine with flavors you want in the meat you’re cooking.

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 Brine - The Best Way To Impart Moisture and Flavor
Brining is a technique used to tenderize and flavor meats prior to cooking.
Prep Time 10 Minutes
Servings
Ingredients
Prep Time 10 Minutes
Servings
Ingredients
Instructions
  1. Place all the ingredients into a pot and heat just until boiling to dissolve the salt and sugar. Stir and let cool.
  2. Recipe Notes
  3. After this mixture cools, add flavors to this basic recipe to impart a taste that suits your individual palate. Anything goes. Some suggestions are: garlic cloves, peeled and crushed;a small onion, thinly sliced;1 lemon, thinly sliced;1 orange, thinly sliced;cloves
Recipe Notes

© Galley Chef All Rights Reserved

Drinks, Recipes

STRAWBERRY BASIL COCKTAIL

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This cocktail is so refreshing and delicious.  It’s a beautiful color and perfect for a summertime drink by the pool.

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 Strawberry Basil Cocktail
Sweet and sour, light and refreshing, the perfect summertime cocktail.
Course Cocktails
Cuisine American
Prep Time 3 minutes
Servings
Ingredients
For the sour mix
Course Cocktails
Cuisine American
Prep Time 3 minutes
Servings
Ingredients
For the sour mix
Instructions
  1. Muddle the strawberries and basil in the bottom of a shaker. Add the gin, sour mix and ice and shake. Strain mixture into a glass of ice. Garnish with lemon zest, strawberry and basil leaves.
Recipe Notes

Add a splash of soda water for an additional refreshing kick. You can also switch it up by using a few fresh mint leafs or a sprig of fresh rosemary instead of the basil. © Galley Chef All Rights Reserved

Recipes

BASIL MINT LEMON SORBET

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Basil Mint Lemon Sorbet

Course Dessert

Prep Time 10 minutes
Passive Time 20 minutes

Servings
people


Ingredients

Course Dessert

Prep Time 10 minutes
Passive Time 20 minutes

Servings
people


Ingredients


Instructions
  1. In a small saucepan, combine the water, sugar, lemon zest and lemon juice. Bring to a simmer and cook until the sugar is dissolved, about 10 minutes. Add the basil and mint and set aside to steep for 3 minutes. Strain syrup through a fine mesh sieve and set aside to cool. Transfer to the refrigerator until thoroughly chilled, then process in an ice cream machine. Transfer to a freezer-proof container with a lid and freeze until ready to serve.


Recipe Notes

© Galley Chef All Rights Reserved

Uncategorized

Turtles

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 Turtles
Chocolatey, chewy and delicious!
Course Dessert
Cuisine American
Servings
Ingredients
Course Dessert
Cuisine American
Servings
Ingredients
Instructions
  1. Line an 8 inch square baking pan with parchment paper, letting the ends hang over the sides. Spray evenly with cooking spray. Combine water, sugars and syrup in medium sauce pan. Bring to a boil over medium high heat and cook until it turns an amber color. Remove from heat.
  2. In a 2nd sauce pan, combine the cream, butter, vanilla, and kosher salt. Heat over medium heat. Once the mixture reaches a simmer, remove from heat and set aside. Slowly add the cream mixture to the sugar mixture. It will bubble violently so be careful. Turn the heat back on and continue cooking until the mixture reaches 245 degrees on a candy thermometer. If your mixture becomes any hotter the candy will be too firm, any cooler – it won’t set. Watch it closely. It takes about 12 minutes. Pour out the mixture into the prepared pan and pop in the fridge for an hour to cool.
  3. Meanwhile, line a sheet pan with parchment paper and lay 4 pecan halves in cross-shaped clusters as shown in the picture.
  4. Remove the caramel from the dish and cut into one inch squares. Shape the squares into a ball and press into the center of your pecan clusters. Put them back in the refrigerator and melt the chocolate in a double boiler. When the chocolate is ready, put a tablespoon of chocolate on top of the caramel, add a pecan half and sprinkle with salt. © Galley Chef All Rights Reserved