The Gourmet Galley Wench/ The Savory Specialist

02/18/2024

02/13/2024

Freakin cool beans and chips! Ok ya’ll I up and running now

02/13/2024

What at first made me feel sad due to someone’s thoughtless action. However it quickly turned around I am so ecstatic!! Oh boy oh boy! Starting fresh with a new Kitchen Aid mixer and grinder attachments. I just need to save up for the pasta attachments. One of two deliveries today!

01/19/2024

Getting better everyday this week challenged my taunting restless left leg… I won…

04/14/2022

from Pat and Paul

Yummy😋! I made this last night for dinner; I felt like a surgeon removing the back! It was a 6 pound chicken, but it just relaxed, and laid flat on the sheet pan easily! I followed your "plan" and by the time it was beautifully brown, the smell amazing! It carved, easily, impressed the heck out of my husband, was so easy, and, best of all, was succulent and delicious! Paul loved it, remarked that it was so moist & flavorful it should be a regular on the menu. I loved how easy it was to make! Thank you for sharing! Pat

04/14/2022

02/22/2022

UPDATE: UNFORTUNATELY DUE TO UNFORSEEN CIRCUMSTANCES AN EMERGENCY Regarding our home in the states the demo today at Marina Bar&Grill is canceled.

02/22/2022

02/22/2022

The Gourmet Galley W***h presents: Chef Melanie Cady will be at The Marina Bar and Grill in La Cruz Huanacaxtle Tomorrow February 22nd starting at 3pm to 5pm for a hands-on demonstration Drawn and quartered chicken, slay the filet snapper and 45 degrees on the bias tenderlion and “Frenching” a rack of lamb. Cutting meat and filleting can be intimidating especially while on your journey cruising you will find yourself in place in parts of the world in which your instincts may face a challenge with meats and poultry presented in a far different way then the “norm” of pre-cut and prepped cuts ready at the time of purchase. One highlight of the demonstration will be the introduction of an 18th century Irish cooking method invention called “spatchcocking” an abbreviation of “dispatching the cock.” Chef Melanie’s enthusiasm and passion for the culinary arts is evident her hands-on cooking demonstrations are always reaching the goal of relatable enjoyment and packed with take aways as well as informative. SO why is it important to introduce the “spatchcocking”cooking method? This funny sounding concept in fact has significant relevance and impact for the average boat galley concern. By removing the backbone of a whole chicken it then able to lay down flat in which significantly speeds up its cooking time on a grill or in the oven. The “spatchcock” method allows for an advantage point of an uneven cooking environment with an end result of the exact cooking time where the thighs reach 170 F and the breast centered on a pan reaches 150F the optimal temp for both thighs and the breast. To find out more on the spatchcocking method and other techniques and knife skills come join us Feb. 22nd at 3-5pm at Marina Bar & Grill located in La Cruz next to the LaCruz fish market. what to bring to participate a cutting board, a chef knife, boning and a filet knife also a pair of scissors / food-shears. Cost of class is 250 pesos for materials and product goes home with you at the finale of the demonstration. Hands-on participation is limited to 15 however feel free to join and observe. (propina is always appreciated)

01/16/2022

We were so fortunate to have the wonderfully talented Melanie Cady, The Gourmet Galley W***h, come and give a galley presentation at the Club! Thank you, Melanie! We look forward to more in the future, hopefully!