The Galley

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Jamaican Pork Tenderloin

Ingredients:
  • Pork Tenderloin
  • Jamaican Jerk Marinade (purchased at The Spice Terminal at Reading Terminal Market)
There's the rub...
  • allspice
  • ground clove powder
  • garlic powder
  • ground ginger powder
  • ground cayenne pepper
  • sea salt
  • black pepper
Put the Pork Tenderloin in a ziplock bag and pour the the pre-made Jamaican jerk marinade.  Let sit for several hours in the refrigerator or even put in the freezer if not sure when you'll cook.  Blend the powder spices and set aside in a bag.  Just before cooking, rub the dry ingredients on the pork tenderloin and put on barbeque.  Cook using a meat thermometer to medium.

Good staple snacks to have on-board...
  • Marconi almonds--these are the Spanish tapas treat that everyone loves
  • Jamón Serrano
  • Chorizo--both this and the jamon do not need refrigeration
  • Hard Cheese--like a good Amsterdam gouda or Manchego (all of the above can be found at Downtown Cheese at the Reading Terminal Market
  • Can of olives stuffed with anchovies
  • Crackers--choose your favorite to go with the cheese, but always, always have saltines on-board to combat any queasiness
  • Beef jerky--you'd be amazed at how you can use this and like the above items, it does not need refrigeration.  Find the real thing though because the imitation commercial packets are horrid!  Find a good smoked meats supplier like the Amish stand I go to at Reading Terminal Market who sells four flavors by the bulk--original, terriaki, spicy, and sweet & sour..

Marinated Tuna


Ingredients:

  • Grated ginger root
  • Crushed garlic cloves
  • Wasabi paste
  • Sesame oil
  • Soy sauce
  • Juice of one lime



Preparation:

In small bowl, use fork to blend ginger, garlic, wasabi into a smooth paste.  Add small amount of sesame oil, stir.  Add soy sauce and lime juice.  Put ahi-grade tuna in ziplock bag with marinade.  Freeze until ready to grill.  (Freezing this allows grilling on high to sear the outside while keeping the inside sushi style.)  Serve with white sticky rice and sushinori seaweed wraps as well as soy and wasabi.


Insalata Caprese
Ingredients:
  • One small ripe tomato per person
  • Claudio’s fresh Mozzarella (available at either the 9th & Christian location or at Reading Terminal Market’s Downtown Cheese) I determine the cheese size to match my tomatoes--either the 1/2 pound or the the 1/4 pound balls.
  • Olive oil
  • Balsamic vinegar
  • Fresh basil leaves
  • Sea salt and fresh ground pepper to taste
  • Italian bread.  (If I'm lucky, I can get the Seeded Italian loaf at Metropolitan Bakery)
Presentation:  Slice tomatoes and mozzarella balls.  Alternating tomato and cheese, arrange on a serving plate or make small individual appetizer plates (depending on how you feel about dipping together and depending on everyone's reach to the plate!).  Drizzle with olive oil and small amount of balsamic vinegar.  Snip basil on top.  Serve with Italian bread for dipping.

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