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Care & Feeding of Weekend Crew

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Trust Me
1st Mate

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USA
71 Posts

Initially Posted - 05/02/2006 : 13:21:09

For those of you who do a weekend trips I was hoping to conduct a quick survey on what is your favorite easy to prepare meal (that excludes 12 packs, pints, other libations

) that you bring along?
Ron

5044 TR FK

Edited by - on

Frank Hopper
Past Commodore

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Pitcairn Island
6776 Posts

Response Posted - 05/02/2006 : 13:39:05

Peanutbutter, SlimFast, and honey, why take more?

Edited by - on

Champipple
Master Marine Consultant

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USA
6855 Posts

Response Posted - 05/02/2006 : 13:44:50

crock pot meals if you have A/C power. Stuff on the grill works too.

Edited by - on

britinusa
Web Editor

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USA
5404 Posts

Response Posted - 05/02/2006 : 14:00:25

The prepacked just heat to prepare meals are great, only down side is the excess sodium, they all seem to be carved our of a block of salt!

Paul

Edited by - on

PamC
Navigator

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171 Posts

Response Posted - 05/02/2006 : 15:03:36

We spend every weekend May or June til Oct. onboard. I usually take some Egg Beaters in the individual cups for ease of storage & add some canadian bacon or pancetta for breakfast with fruit. I prep as much stuff at home during the week as I can - salad greens, wash grapes, make pasta salad - so I've got something I can grab for quick lunches. Dinner is usually something we can throw on the grill. We also like to take a piece of foil, cut up peppers, mushrooms, squash etc. drizzle olive oil & balsamic vinegar, wrap it up and throw it on the grill while a steak, chicken or marinated prawns are grilling. When I don't have much time during the week I'll pick up one of those roasted chickens from the deli, we can pick at that all weekend and used it in salads too. My priorities are minimal cold storage needs and clean up. I also keep a container of raw almonds, dried cranberries and jerky handy in case we need something to munch while under sail.

I agree about the instant stuff being loaded with sodium, but we do keep some of the instant mashed potato packets on board. We top them with sauteed mushrooms & onions when we have steak

Gee, maybe I should go to lunch...

Edited by - on

cathluk
Admiral

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USA
513 Posts

Response Posted - 05/02/2006 : 15:32:21

Pam's got great advise. Anything on the grill is wonderful. You can easily prepare/season ahead of time & freeze so you need to do it grill it. Plus you keep the heat out of the boat in the summer. I like to cut up potatoes, green peppers, & onion with some spices & butter/oil - wrap well in foil & cook on the grill. It makes a great side dish for steak. Any leftovers get cooked up with the eggs the following morning for breakfast.

I always bring peanut butter & jelly on my week-long cruises.

I really like chicken caesar salad in the summer. 1 prepackaged salad kit with preseasoned chicken strips.

My favorite one-pot meal is a southwest chicken & rice dish. Take a package of lipton spanish rice & cook as directed. Partway through the cooking time add precooked southwest chicken strips & a small can of corn (drained). Finish cooking. You can eat it as is or put it on tortilla wraps with cheese & whatever else you like.

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stampeder
Master Marine Consultant

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1608 Posts

Response Posted - 05/02/2006 : 17:09:14

Breakfast:pancakes, scrambled eggs (egg beaters)and fruit. (a one pan meal)
Lunch: KD supreme - the kind with the cheeze in the foil pouch, no milk or butter req'd. My all time favorite outdoor meal

(one pot req'd)
Supper:Salads from the deli, instant mashed potatoes. Steaks on the Sea-B-Q.(No pots or pans req'd)

Emphasis on ease of preparation, least amount of clean-up. No breakables or things that spoil easily. Usually freeze the steaks beforehand. I buy a whole grain pancake mix that requires water only.
Use good quality paper plates such as Royal Chinette.

Edited by - on

dlucier
Master Marine Consultant

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Virgin Islands (United Kingdom)
7583 Posts

Response Posted - 05/02/2006 : 18:07:46

When spending just the day out on the water, we generally load up on fruits, lunch meats, beverages, and other picnic type items to minimize the workload.

As far as cruises go, the only way I can lure the family to a vacation at sea is to promise that we'll tie up at a marina that has power (for lighting, coffee pot, fans, and the microwave) and nearby restaurants because as the Admiral says, "Cooking, cleaning, and doing dishes is not my idea of a vacation!" This is why my stove has sat in my garage for the last four years...Small price to pay.

Edited by - on

existentialsailor
Master Marine Consultant

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USA
1180 Posts

Response Posted - 05/02/2006 : 18:13:11

Here's an idea...an Association cookbook, all you folks who obviously have great ideas, submit them and we build a 20 weekend cookbook that covers the majority of the season for the majority of people. Folks like me would LOVE to be able to buy something like this and the association could earn some money.

Whaddayathink?

Edited by - on

takokichi
Captain

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USA
321 Posts

Response Posted - 05/02/2006 : 18:46:03

Rick - here you go: Casco Bay Cruising Cook Book.

Weekend 1: Required ingredients - Rum, cola.

Weekend 2: Required ingredients - Rum, cola.

Weekend 3: Required ingredients - Rum, cola.

Weekend 4: Required ingredients - Rum, cola.

etc,

Edited by - on

djn
Master Marine Consultant

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USA
1561 Posts

Response Posted - 05/02/2006 : 19:33:43

Hi All, I got up at 4:30 this morning and took a 10 hour charter for Walleye on the Detroit river. We mopped up!!! But, the guide forgot the lunch and I (assuming we would be fed) did not bring any snacks. What a long day without food. But what a great day for Walleye. My freezer is packed with filays (SP). Cheers.

Edited by - on

Tom Potter
Master Marine Consultant

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USA
1913 Posts

Response Posted - 05/02/2006 : 19:41:57

Walleye Sushi anyone?

Edited by - Tom Potter on 05/02/2006 19:42:33

reuben
Navigator

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USA
202 Posts

Response Posted - 05/02/2006 : 21:15:06

One of our standbyes is the prepared-beforehand Hobo Meal -- lay down individual pieces of aluminum foil, then layer up cooked Rice a Roni, raw broccoli or carrot slices, and top with a chicken breast or steak (also precooked). Fold up tight & throw in the cooler. You can fit four of these on a Magma grill. Fifteen minutes or so and the steam from the rice and meat cooks the broc al dente. Voila, a superb hot meal! Freeze up a bunch well in advance, seize as many as you need before heading out and they slowly thaw for the first day or two of your cruise; also there's no cleanup except for your plates & flatware.

When cruising without the kids, we sometimes grill scallops or lobster tails followed by thick slices of buttered French bread also seared on the Magma. Asparagus steamed below on the princess. Behold Greatness.

Edited by - on

RichardG
Admiral

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USA
990 Posts

Response Posted - 05/02/2006 : 22:25:16

Breakfast -- Sausage, eggs (over-easy), sourdough toast and coffee cooked on the curtain burner. The sausage and eggs will roll/slide around a bit under way, but they're sure to cook evenly this way.

Lunch -- Italian sausage on toasted sourdough with good mustard and sauerkraut, again on the curtain burner.

Dinner -- Carne Asa barbequed on the rail (while toasting tortillas), plus rice and beans prepared on the curtain burner.

Mmmm!

Edited by - on

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