On a delivery from Fort Lauderdale to Chicago on a 68 Sea Ray, we
found ourselves delayed near Paducah, Kentucky. The Upper Mississippi River was
above flood stage and we needed to wait a week for the river to come down and
debris to clear. Even after the river falls to normal levels, a look-out on the
bow is required to look out for “lunkers;” logs bobbing up and down at the
surface. The Mississippi/Illinois river portion can be most perilous.
While sitting at Green Turtle Bay Marina it is easy to borrow the courtesy car and dine ashore blowing the per diem budget on restaurant faire so I try to come up with creative ways to stretch the provisions onboard to keep the crew satisfied. This months’ recipe uses items normally found aboard and is simple to prepare.
1 lb ground sirloin
½ tsp. salt½ tsp. black pepper
1 tbsp. Worcestershire sauce
2 tbsp. butter
1 onion chopped
½ bell pepper, chopped
1 small serrano pepper, chopped
8 slices of Provolone or Muenster cheese
8 slices white bread
PREPARATION:
Brown the ground beef in a skillet. Be sure to not break up the meat to
find leaving pea sized or larger chunks. Add salt, pepper and Worcestershire
sauce mix well. One cooked, remove meat from skillet. Next, in the same skillet
add butter, bell pepper, serrano and onion. Cook until browned and caramelized.
Return meat to skillet and mix well. (If you like mushroom, now would be the
time to add them to the mix). Add cheese and as it melts, mix well. Serve on
lightly toasted bread. Serve with your favorite sides. Enjoy, JW.
