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From the galley

Cranberry-Pistachio White Chocolate Bark with Sea Salt

Ingredients

8 ounces premium white chocolate, finely chopped
1/3 cup dried cranberries, chopped and divided
1/3 cup roasted and salted pistachios, chopped and divided
1/4 teaspoon flaked sea salt

Preparation

1. Place chocolate in a microwave-safe bowl. Microwave at 20% power for 15 seconds; remove bowl from microwave and stir. Repeat process until most of the chocolate has melted and is smooth. Let stand, stirring occasionally, until all of the chocolate melts and is smooth.

2. Set aside 1 tablespoon each cranberries and pistachios.

3. Stir remaining cranberries and remaining pistachios into chocolate. Spread mixture onto parchment paper in an even (1/4-inch-thick) layer. Top evenly with reserved cranberries and pistachios, and sprinkle evenly with salt, pressing gently to adhere. Refrigerate 1 hour or until set. Break into bite-size pieces.

A coastal recipe perfect for the holidays. From The Galley: Cranberry-Pistachio White Chocolate Bark with Sea Salt.

Recipe Credit:

Cranberry-Pistachio White Chocolate Bark with Sea Salt Recipe

Pumpkin stuffing recipe

Just in time for Thanksgiving dinner, The Crew at Our Boat House shares our favorite holiday recipe with you- Homemade Pumpkin Stuffing. This recipe continues to be all anyone talks about around the dining table leading up to Thanksgivng. 

INGREDIENTS FOR THE STUFFING:

6 cups cubed pumpkin bread

1 cup chopped celery

1 cup butter or margarine

2 cups chopped red onion

2 cups sliced crimini mushrooms

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

1 1/2 teaspoons salt

1 teaspoon ground black pepper

6 tablespoons chicken broth

INGREDIENTS & DIRECTIONS FOR PUMPKIN BREAD:

1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup water

Preheat oven to 350°. Combine first eight ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. 
Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack. Yield: 1 loaf (16 slices).

DIRECTIONS FOR STUFFING :

Spread bread cubes on a baking sheet, and let dry overnight. Alternatively, heat in a 250 degrees F (120 degrees C) oven until dry, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart baking dish.
Melt butter in a large skillet over medium heat. Saute celery and onions for about 10 minutes. Add mushrooms, and continue cooking for about 8 minutes, or until tender. Season with rosemary, tarragon, chives, parsley, salt, and pepper. Fold in bread cubes, and add enough broth to moisten. Transfer to prepared dish, and cover with foil.
Bake in preheated oven for 40 minutes. Remove cover, and bake for 10 minutes, or until top is crisp.

Baja Fish Taco Recipe
Servings: 4
Total Time: 40 Minutes

Ingredients
For the Cabbage Slaw

5 cups (or one 10-ounce bag) shredded red cabbage
3 tablespoons minced red onion
1/2 cup fresh chopped cilantro

3 tablespoons cider vinegar
1-1/2 teaspoons vegetable oil
1/2 teaspoon salt

For the Chipotle Sauce

3/4 cup mayonnaise, best quality such as Hellmann's
2 tablespoons lime juice, from one lime
2-3 chipotle chiles in adobo sauce (canned), roughly chopped, plus 1-2 teaspoons sauce (see note below)
1 large garlic clove, roughly chopped

For the Beer Batter

1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup beer

For the Fish and Tortillas

1-1/2 pounds skinless cod, cut into 1-inch wide x 4-inch long strips
Vegetable oil, for frying
12 (6-inch) soft corn tortillas, warmed
Lime wedges, for serving

Instructions

Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside.
Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside.
Mix the flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
In a medium skillet, over medium heat, add enough oil to reach a depth of 1/2-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil.
Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.
Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges.
Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can.

A fish taco recipe you won't want to miss. Coastal cooking to spice up your dining room, try this Baja fish taco recipe.

PHOTO & RECIPE CREDIT:

Baja Fish Tacos

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