Schooner Ellida Shore Dinner Recipes

NEW ENGLAND BOILED DINNER

Steps:

• Place the corned beef and broth in a Dutch oven. Add the pickling spices and garlic and bring to a boil over high heat. Reduce heat to low, cover, and simmer until the beef is cooked, about 3 to 3 1/2 hours.
• Add the potatoes, carrots and turnips to the pot and cook until the meat and vegetables are tender, about 30 to 45 minutes. Meanwhile, cook the beets in a separate saucepan of boiling, salted water for 30 to 45 minutes (this prevents the beets from discoloring the other vegetables).
• Remove the beef and all of the vegetables from their broth and arrange on a heated serving platter. Pass the mustard and horseradish, if desired.

SCHOONER ELLIDA SHORE DINNER

Steps:

• In a very large pot with heavy lid, layer leeks, kielbasa, baby red potatoes, and parsley. Cover completely with white wine. Add garlic pepper. Add live lobsters. Top with corn on the cob and finally mussels or steamer clams. Cover tightly and cook over a propane cooker on the beach, or on a stovetop over high heat. Watch for steam starting to escape from the pot. When it does, set timer for 20 to 25 minutes. When done, you should smell the kielbasa and the mussels should be open completely. Lobsters should be bright red in color. Lift out dinner ingredients onto bed of seaweed or large platters. Serve in large bowls with melted butter on the side.

TURKEY AND OKRA SKILLET DINNER

Steps:

• Cook the bacon in a large nonstick skillet over medium heat until slightly crisp, about 6 minutes. Meanwhile, toss the turkey in a bowl with the flour, thyme, 1/2 teaspoon salt, and pepper to taste.
• Increase the heat to medium high and add 1 tablespoon olive oil to the skillet. When the oil is hot, add the turkey in one layer and cook, turning once, until lightly browned on both sides but not cooked through, 2 to 3 minutes. Transfer the turkey and bacon to a bowl.
• Heat the remaining 1/2 tablespoon olive oil in the pan, then add the okra and a pinch of salt and cook, stirring, 3 minutes. Add the chicken broth, 1/2 cup water, the corn and tomatoes and bring to a simmer; cook, stirring occasionally, until the okra is tender and the tomatoes begin to fall apart, 3 to 5 minutes. Return the turkey and bacon to the pan and simmer until the turkey is just cooked through, about 1 more minute. Stir in the lemon juice and season with salt and pepper.

ON THE GRILL VEGGIE DINNER

Steps:

• 1. Coat a 12 x 10 x 2-1/2 inch foil pan with cooking spray. Layer potato slices in bottom of pan. Top potatoes with veggie burgers.
• 2. Mix together melted margarine with remaining ingredients. Pour over burgers and potatoes. Place pan on gas or charcoal grill, 4-6 inches above coals. Cover grill; cook about 25 minutes or until potatoes are tender.
• ON THE GRILL:
• Preheat grill
• Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F.
• Note: Oven method: Instead of placing on grill, heat burgers and vegetables in a covered pan at 400 degrees F oven for about 30 minutes or until potatoes are tender.
• Any Morningstar Farms veggie burger may be substituted for Morningstar Farms® Grillers Prime® Veggie Burgers.
• ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
• This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

QUICK MARINARA

Steps:

• In a large saucepan heat the oil over a medium heat. Add the garlic and cook until golden brown, about 1 minute. Add the tomatoes, tomato paste, oregano and bay leaf and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Stir in the basil and season with salt and pepper.

MOJO MOULIES

Steps:

• In the stockpot, sweat the garlic, leeks, and salt in the olive oil until softened over medium-low heat. Place the mussels in the colander and spray them with cold water to remove any excess dirt or grit. Remove any beards with a pair of needle-nose pliers.
• Add the chopped tomato and the wine to the stockpot and turn the heat to medium high, and bring to a simmer. Insert the colander of mussels into the stockpot and cover. After 3 minutes, check to see if the mussels have opened. If some are still closed, cover the pot, and cook for an additional 30 seconds. Discard any unopened mussels.
• Place the mussels in a serving bowl. Remove 10 mussels from their shells and add them to the stockpot. Using a stick blender or a bar blender, puree the mussels until the liquid is of a sauce-like consistency.
• Pour the sauce over the mussels and garnish with chopped parsley. Serve with a loaf of crusty bread.