Salty Pot Contest

2022 Salty Pot Winners

First Place
Appetizer: Bollocks to Boris
Yacht: Owl Moon
Chef: Anne Sandford - Little Ship Club

Note: The Salty Pot is now off to the UK!

Second Place
Appetizer: Frito Bean Salad
Yacht: Bay Tripper
Chef: Mary Ann Parsons

Third Place
Appetizer: Cherokee Casserole
Yacht: Tango
Chef: Cheryl Young


Our thanks to this year's Judges!
David Hornbach
Hank Recla
Arlene Kase

Breaking News!

The Salty Pot Reappears!

After a mysterious absence of two years, the (in)famous Salty Pot Award Trophy has again turned up at a Corinthian Annual Cruise!

AND

It has been transformed! Peggy D'Alessandro managed to find a way to bring back the copper luster to the Salty Pot after years of trying by many other recipients. It now glows… And it revealed a surprise.



A Bit of History

When the Salty Pot was finally polished. Very fine-line engravings were revealed. They trace back to the very first Salty Pot award - then called the Corinthian Gourmet Gam Award.

Inscriptions on the Salty Pot Award
Trophy

Corinthian Gourmet Gam Award

1988
Offshore Muffins
Brooke Davis

1989
Mystery Muffins
Ginny Martin

1990
Peanut Butter Bites
Shirley Shulimson

1992
Nutty Cheese Bars
Ellen Wenis

1993
Hot Clam Dip
Maureen Forster

1995
Sea Dogs Shrimp
Jan Hodnett

2003
Maharashtrian
Kolhapuri Kombdi Murgh
Helene de Neergaard
Sea Bounty
Tulinda Larsen

Note: Kolhapuri Murgh (Murgh = Chicken) is a spicy and mouth-watering chicken curry from the Indian state of Maharashtra…;

Recipes
1 Bollocks to Boris

Ingredients - makes approx 40 to Cheese Balls
2 blocks Feta cheese
1 block cream cheese
1 cup grated Parmesan cheese
1 medium red onion - very finely chopped
1/2 cup chopped fresh soft herbs - I used parsley and cilantro but chives or basil would work.
1 teasp cumin powder
S & P
1 lemon - zest and juice separate
Capers - pat dry from jar
1 cup pine nuts
1 cup walnut pieces
Cilantro to garnish

Dipping Sauce
1/4 cup mayonnaise
1/4 cup sour cream
1 to 2 teasp very finely chopped garlic and red chilli in chilli oil
Lemon juice to taste

Method
In a large bowl, crumble the Feta as finely as possible.
Add the Parmesan and cream cheese and mix. This takes a while if you are doing it by hand with a fork.
Add the onion, herbs, lemon zest, cumin, S&P and mix well.
Taste and add lemon juice, S&P and more cumin if needed.
Chill thoroughly.
Form teaspoons of the mix into balls and poke 2 or 3 carts into each ball. Reform into balls if they get a bit squashed at the add capers stage!
Chill thoroughly.
Roll each ball into the chopped nut mix and arrange on serving dish.
Garnish with sprigs of cilantro.
Mix all sauce ingredients together. Taste and adjust spice and seasoning as necessary. Serve in separate bowl.

2 Frito Bean Salad
2 - cans kidney beans - drained
2-3 tomatoes chopped
I - sweet onion chopped
1 - green pepper chopped
2 - cups grated cheddar cheese
1 - bag Fritos corn chips crushed
1 - bottle Catalina dressing
Toss all of the above.

3 Phillips Cherokee Casserole
1 # Ground Beef
1 Medium Onion, chopped
1 Can (16 oz) tomatoes
1 Can Mushroom Soup
1 C Minute Rice
1 T Olive Oil
1/2 Bay Leaf
1 t Garlic Salt
1/2 t Oregano
6 Large or 12 small green, pimento stuffed olives, sliced

Brown meat in oil; then add onions and cook until soft. Add the remaining ingredients, breaking up tomatoes when mixing. Simmer, uncovered, 5 minutes until rice is cooked. Serve with green salad and garlic bread.
That is a recipe from our Phillips family. They lived and worked amongst the Cherokee Indians in Oklahoma. My Great Grandfather Frank W. Phillips was made an Honorary Chief by their chief.
I modified it for the boat to make it easy. Of course I always do embellishments.