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jm
Captain

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Canada
290 Posts

Initially Posted - 05/31/2002 : 15:18:03

Now that my family and I are spending more time on the boat, what we prepare for meals (b-fast, lunch, dinner) tends to be somewhat repetitious and/or provisions seem to take over the limited galley space we do have.(standard coleman/igloo picnic cooler, Catalina icebox, some drawer space)

Personal preferences prevail - I'd be interested in what preparation, storage or recipe tricks anyone uses/has for the 2-3 day outing, considering the 'standard' icebox config, and cooking appliances on the Cat25

Many of our 'dinners' are pre-made/pre-cooked, bagged, and frozen at home, then 'warmed' up in the Origo stove.

Edited by - on

MarkTM
Navigator

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USA
178 Posts

Response Posted - 05/31/2002 : 16:33:35

jm,

Given that you are a C25 owner in Canada and I’m a C250 owner in Texas, our menus will reflect regional differences and our differing climates will require different storage solutions.

The C250 ships with a 48-quart Coleman cooler that fits in a space below the galley counter. Texas HEAT requires a much better cooler . . . we bought two Ultra-Cold Igloo 50 qt coolers. One fits under the galley counter and the other remains on the cabin sole. Even in 95º+ temps, these coolers keep ice for at least three or four days. We keep food in one and drinks in the other.

Either (but not both) lunch or dinner (dinner or supper, if you are from the South) is our big meal of the day. We are happy with something simple like bagels and fruit in the morning. Bagels are cut, spread with stick butter and then toasted face-down in a pan on the stovetop. We smear with our favorite toppings . . . usually just plain ‘ole Philadelphia Brand cream cheese. If we want something a bit more substantial, we fry and egg and serve between the toasted bagel halves. Fruit is cut up at home and put in large zip lock bags: a combo of cantaloupe, honeydew melon, green & red grapes, pineapple.

We try to keep our dinner or supper simple, as well. Most cooking is done on the Magma ‘Party-Sized’ gas grill. Our favorites (in order): 1) Texas-Style Shrimp Diablo with an ancho chile/honey glaze served with steamed rice and green salad; 2) beef & chicken fajitas, Spanish rice & green salad; 3) the ever popular (with the kids) grilled hamburgers and hotdogs; 4) grilled filet mignon with new potatos & onions (both steamed in tin foil on the grill) and, of course, green salad.

All require very little preparation (or clean-up) except the shrimp which we peel and de-vein at home. For those that don’t know, Shrimp Diablo is a pound of 16 cnt shrimp, each with a slice of jalapeno and then wrapped in lean bacon. We grill on bamboo skewers and add the glaze when almost ready. DELICIOUS! [Note: make the glaze yourself . . . buy ancho chile hot sauce, drain fluid, and mix in an equal measure of honey . . . puree until smooth.]

Fresh-cut deli meats and cheeses on French bread served with chips are our light meal staples.

Zip lock bags are our biggest asset in keeping our cold foods in good shape. In the heat of summer, cooking in the galley is discouraged.

Mark Melchior
C250wb "Lorelei" #384
[url="http://www.texassailor.com/"]<img src="http://www.texassailor.com/texas.gif " border=0>[/url]
(click flag to visit Central Texas Sailor)

Edited by - marktm on 05/31/2002 16:38:33

Edited by - on

RichardG
Admiral

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USA
990 Posts

Response Posted - 05/31/2002 : 17:20:52

Breakfast: Coffee, juice, toasted bagels with cream cheese (using a camp-type toaster on the curtain burner).

Lunch: Easy, snack type stuff -- no cooking allowed.

Dinner: Main dish -- Fresh caught fish grilled on the rail mounted propane barbeque with olive oil, lemon juice and fresh herbs is always my choice. A backup would be chicken breasts and/or steak (on a trip needing 3 dinners, I bring two such items which helps motivate me to "catch" the third; if unsuccessful, I open a can of something). Side dish -- barbequed corn on the cob with butter and salt. Salad -- the bags of already broken-up lettuce tastes and stores well on the boat. Desert -- Fresh fruit or ice cream (if a store is near).

Having only canned Spam aboard is a great motivator!

RichardG 81 C25 SR/FK "Sanity"

Edited by - on

Douglas
Master Marine Consultant

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1595 Posts

Response Posted - 05/31/2002 : 20:54:22

How about reading Lin Pardy's The Care and Feeding of the off shore crew. Or you can read any of the local sailing rags for good eats ideas. Im partial to anything I can catch fresh. Crab, shrimp,clam or fish. Try www.48north.com. There are lots of foods to cook you just cant get into a rut.

Doug&Ruth
Wind Lass
Tacoma Wa.

Edited by - on

Douglas
Master Marine Consultant

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1595 Posts

Response Posted - 06/01/2002 : 01:23:07

Heading out for the weekend. Destination Vashon Island. Food for two days. (Breakfast) Pancakes with fresh fruit, fresh coffe made in a french press. The pancake mix (add water only) can be devided into medium or large zip lock bag. Add water to the contents when ready zip it shut and mix. Pour from the bag into a none stick skillet.
(lunch) Tin of Hormel ham, fresh french bread, cheese and crakers. Sobie drinks.
(dinner) BBQ , shish-kabob made from steak,variuos pepers, onion, mushrooms,squash. Bag of European salad, Grilled onions. Mondavi Coastal California Merlot. Fresh Baguette.
Evening snacks Hot coco jiffy pop. Chocolate bar before bed to keep warm. Evening fun= Sunset walk and perhaps a board game and music not to mention star gazing.
(Breakfast) Eggs and Ham, hole grain toast, Fresh coffee, fresh fruit.
(Lunch) bagels cream cheese and smoked salmon, cheese and crakers,cold beer. Home before dinner take the wife out for mexican and a margaritta for being such a wonderfull mate.

Doug&Ruth
Wind Lass
Tacoma Wa.

Edited by - on

Doug
Captain

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USA
457 Posts

Response Posted - 06/01/2002 : 02:16:24

Breakfasts for the kids are usualy those little cereal boxes, maybe oatmeal for wife and I if I get around to it. Fresh fruit. Cofee in the French press.
Lunches are usually pre-made sandwiches or a collection of cheeses and breads. Sometimes it's just chips & salsa.
Dinners almost always are centered on the grill. This weekend it will be pork tenderlion, French bread, and a cabbage salad. We often take marinated meats in zip locks and grill them once we're there.
One more thing- you can wrap almost anything in a tortilla and call it a wrap. Tortillas will also survive for a long time without ice. On longer trips we do a lot of fajutas & wraps.

Doug - #1913 Noeta

Edited by - on

Bill Holcomb
Admiral

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USA
769 Posts

Response Posted - 06/01/2002 : 09:51:42

Hey JM,

If you want to do some interesting reading on the subject of cooking on a small boat, get The Two Burner Gourmet by Terry L. Searfoss. In this book the author describes various menu selections for one, two, and longer stays on a small boat. All are great ideas and host a whole range of foods.

On Snickerdoodle, we usually have a breakfast centered around hotcakes or beer-batter hotcakes; fruit, syrup, jam, scrambled eggs accompanying.

Lunch is generally more of a snack meal unless its cool weather. Then I often make my Grandmothers clam chowder recipe. mmmmmmmmm

Dinner runs the gammet from chicken to beef or pork to fish. Almost always cooked on the Magma BBQ on the stern rail. I cook these meats just like on the BBQ at home. Kathy will fix a salad and vegis or potatoes, and we're set.

Final note - The closest thing to "packaged" (freeze dried or otherwise) is the pancake mix. I like the "just add water" style so I can decide between adding water or beer. Of course, beer makes the cakes taste much like sour dough pancakes. Other "meals in a bag" don't make it to the boat.

Bill Holcomb - C25 Snickerdoodle #4839

Edited by - on

Douglas
Master Marine Consultant

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1595 Posts

Response Posted - 06/01/2002 : 12:42:38

Hi Bill I have that book and several others. Yep is a great book. Here is another idea. Cannon ball sized sour dough bread. Cut off the top hollow out the bread and fill it with Ivars clam chowder. Salad on the side and a glass of wine from San Juan island.

Doug&Ruth
Wind Lass
Tacoma Wa.

Edited by - on

Ben - FL
Admiral

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880 Posts

Response Posted - 06/02/2002 : 20:03:36

Hey All,

I always seem to take way too much food.
Douglas hit home with me on the pancakes. I have a recipe for oatmeal pancakes that I mix the dry ingredients in a ziplock bag before hand. It's a little hardier and gives you more energy on those rough days.

OATCAKES
Jeannine Raye

2 eggs
2-1/4 cups buttermilk
1/4 cup oil
1 cup rolled oats
1 cup whole wheat flour
1/4 cup wheat germ
1 tsp baking soda
1/2 tsp salt
1 Tbs honey
(recipe can be halved)

I saved a thread on "boat bread" and can post it if anyone is interested. One other thing that goes good on my voyages is precooked casseroles that just need heating up. If they are frozen solid before departing it can save you on ice. De-co cookies are good to have also if you are diving. During your surface interval for every cookie you eat you should move up the dive table one letter <img src=icon_smile_wink.gif border=0 align=middle>

Safe voyages,
Ben, FL s/v Chick-a-pea C250wk

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William Matley
1st Mate

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52 Posts

Response Posted - 06/02/2002 : 21:17:10

Lots of great food ideas have already been offered. One thing I can add is, I like to pre cook sausage, bacon, hamburger and keep it well drained and frozen in ziplock bags. Then when it's time to make something with these meats we just take what we need and save the rest for another meal.
We take as much food frozen as possible so that it will add to the cold of the cooler. We like to take a couple lobster tails and frozen shrimp to fix on the grill and we schedule our meals to use the food most likely to spoil, first.

Beef Stroganoff precooked and frozen works well when added our meat to fresh wide egg noodles.

The North Channel has many islands that abound with wild blueberries so we always look for a chance to make blueberry pancakes.

Good food keep's everyone happy, the fresh air and the sun make food taste even better.

Edited by - on

Douglas
Master Marine Consultant

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1595 Posts

Response Posted - 06/03/2002 : 01:49:58

Just another thought<img src="http://im1.shutterfly.com/procserv/47b2d823b3127cce9e4e9a9e98070000001410" border=0>

Doug&Ruth
Wind Lass
Tacoma Wa.

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cathluk
Admiral

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USA
513 Posts

Response Posted - 06/03/2002 : 08:00:32

On our C250 we have a cooler in the galley (better than the one that came with the boat, but not the 5 day one) and if its hot we keep a soft side cooler in the port locker with the day's drinks. The C250 (at least my 1997) has a single butane burner which is sufficient most of the time (although we are considering a Magma grill for a second burner & more cooking options - if they weren't so $@#^%^ overpriced we'd have one already).

When we're underway lunch is usually peanut butter & jelly or premade subs. In hot weather we frequently go with evening meals like chicken ceasar salad. In cooler weather when we don't mind cooking we find rice mixes with vegatables & chicken added to be easy and good. You can mix up the flavor using different mixes & spices -anything from italian to southwestern to teryaki. Tacos also works well on board and the leftover tortilla shells go great with the next night's southwestern rice & chicken. One of our favorite things is too cook pancakes for breakfast while at anchor. Omelettes also work well for any meal. Eggs store well in one of those coleman camping egg holders or you can break them ahead of time into some Tupperware for easy storage in the cooler.

I really like the idea of grilling your catch of the day although I'm not sure about the mess of cleaning fish on board. Here on the Chesapeake we have a couple friends who have a collapsable crab trap & catch crabs for dinner.

Has anyone baked anything in their Magma grill?

Cathy
"Blown Away"
'97 C250WK #253

Edited by - on

OJ
Master Marine Consultant

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USA
4382 Posts

Response Posted - 06/03/2002 : 09:56:24

Do I smell a Catalina 25/250 cookbook brewing here?

Edited by - on

cathluk
Admiral

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USA
513 Posts

Response Posted - 06/03/2002 : 11:01:55

Doug-

It looks like you use a regular grill on board rather than one of those expensive Magma or Force 10 ones. How do you secure it so it doesn't slide around as the boat rocks?

Cathy
"Blown Away"
'97 C250WK #253

Edited by - on

Douglas
Master Marine Consultant

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1595 Posts

Response Posted - 06/03/2002 : 12:24:02

I did use a small regular grill this time out but it was a one time deal. Ashes are hard to contain, lighting it is dangerous unless you want to cook on the dock. I usualy use a propane grill screwed onto a cookie sheet. Presently I have a Chefmaster on order. Its a stainless steel charcoal grill. Ill be converting it to propane as soon as it arives. Its 1/6 the cost of a magma.

Doug&Ruth
Wind Lass
Tacoma Wa.

Edited by - on

Todd Frye
Navigator

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USA
222 Posts

Response Posted - 06/05/2002 : 12:35:00

My daughter came back from girls camp with a great omelet idea. Break 2-3 eggs into zip lock (boilable) bag. Scramble with plastic fork. Add your favorite ingredients: black olives, cream cheese, chives, cubed ham, etc. Seal bag and boil for 5 min. Open bag and slide omlett onto plate. Clean-up...throw away bag and paper plate. Also, a few cartons of frozen OJ in the carton keeps your ice chest cold for days.

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jellyfish
Navigator

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USA
171 Posts

Response Posted - 06/05/2002 : 15:54:40

couldnt live without our magna grill, well worth every penny. try this one: 1/4 lb grouper, several new potatoes, onion, bell peppers, and squash. before leaving home nuke the new potatoes and squash for about 3mins(they take longer to cook) then take tin foil and make a dish out of it with lots of room to fold over. set your fish in the middle and surround with all the veggies. draw some butter on the stove with Tabasco and Tony's and lemon. pour this mixture on the fish. wrap it all up in the foil and store in the fridge. when ready to go sailing stick it in the cooler, when dinner time comes throw the whole package onto the grill and have a beer. dinner will be ready in 15-20 mins! enjoy! oh yea, if your not single handling the boat you better fix more than one!<img src=icon_smile_cool.gif border=0 align=middle>

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Leon Sisson
Master Marine Consultant

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USA
1893 Posts

Response Posted - 06/05/2002 : 22:02:37

These are all excellent ideas. My mouth is still watering from reading the most recent two ideas from Todd Frye and jellyfish. I'd sure like to see boat food tips become a permanent part of our website, similar to the Tech Tips section. What about rounding these up into a mini-cookbook, including the cooking equipment required for each dish, and submitting it to Catalina Mainsheet as our 25/250 owners' contribution one issue? I wouldn't be surprised if the other Catalina owners took it as a personal challenge to submit their best boat recipes too in later issues.

-- Leon Sisson

Edited by - on

Doug
Captain

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USA
457 Posts

Response Posted - 06/05/2002 : 22:43:37

Asian Cabbage salad-
1/2 head green, 1/2 head purple cabbage, shredded
couple of sliced green onions
toasted almonds or sunflower seeds
2 packs Ramen noodles

Dressing-
About a cup of olive oil, maybe with a dash of sesame.
3T vinegar
2T sugar
1t salt
1/2 pepper
the flavor packets from the Ramen
Mix the dressing together and let it sit. Then mix it all together.

This salad will last for days with little or no refrigeration. In fact, it always tastes best the day after you make it. Also works well wrapped in a tortila. It's a hearty salad that can be turned into a full meal by adding chopped cooked chicken (I use grilled terriyaki).

Doug - #1913 Noeta

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cathluk
Admiral

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USA
513 Posts

Response Posted - 06/06/2002 : 08:01:53

<BLOCKQUOTE id=quote>quote:<hr height=1 noshade id=quote>
What about rounding these up into a mini-cookbook, including the cooking equipment required for each dish, and submitting it to Catalina Mainsheet as our 25/250 owners' contribution one issue? I wouldn't be surprised if the other Catalina owners took it as a personal challenge to submit their best boat recipes too in later issues.

-- Leon Sisson
<hr height=1 noshade id=quote></BLOCKQUOTE id=quote>

What a great idea! Seems like a good off-season project (too busy sailing right now).

Cathy
"Blown Away"
'97 C250WK #253

Edited by - cathluk on 06/07/2002 08:24:12

Edited by - on

MarkTM
Navigator

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USA
178 Posts

Response Posted - 06/06/2002 : 17:29:08

I think it would be great to offer a "Galley Guide" on our web site. But, unfortunately, I don't have enough time to serve as Editor. If someone is willing to serve in this capacity and work with me to decide on the formating ground rules, I am willing to make sure the info gets posted.

Mark Melchior
C250wb "Lorelei" #384
[url="http://www.texassailor.com/"]<img src="http://www.texassailor.com/texas.gif " border=0>[/url]
(click flag to visit Central Texas Sailor)

Edited by - on

Tupelo Honey
1st Mate

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USA
45 Posts

Response Posted - 06/06/2002 : 18:35:56

i tie up and look for the nearest bar and grill.

Catalina 250WB
Long Island Sound
"Tupelo Honey"

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John Mason
Admiral

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USA
687 Posts

Response Posted - 06/07/2002 : 14:04:39

Doug, in your Asian Cabbage Salad are the ramen noodles cooked or crispy and crumbled up(raw)?

Mark, I could help with the "Galley Guide". I know HTML, but not Java or any of the other languages, so I don't know how much help I'd actually be. I think if the recipes were in PDF format at maybe 3" x 5" notecard size then people could print them out and take 'em with them.

John Mason - Ali Paroosa
1982 - FK/SR #3290

Edited by - on

John Mason
Admiral

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USA
687 Posts

Response Posted - 06/07/2002 : 14:46:15

I found this on a cruising website and tried it (very good). I made it up at home and froze it in a ziplock bag, then heated it up in a frypan on the boat. I covered the frypan with one of those splatter screens, put the tortillas on the screen and the frypan lid over them to warm while the chicken was heating. Chopped tomatoes and cabbage in ziplock bags. Pretty quick and easy.

Curried Chicken Soft Tacos
2 boneless chicken breasts or large thighs
4 cloves garlic, minced
1 small onion, chopped
1 tsp soy sauce
1 tsp olive oil
1/2 tsp sugar or honey
1 tsp+ curry powder
" cumin
" marjoram
" coriander
shredded cabbage
chopped tomatoes
tortillas

Combine all ingredients except chicken, tomatoes, cabbage and tortillas. Simmer until onions are well done and all flavors have had an opportunity to blend. While the curry is cooking, cut the chicken into bite-sized pieces. Add to the curry mixture and continue cooking until the chicken is done, but not overdone. It doesn't take long to cook in these small pieces. Spoon chicken curry mixture onto warmed tortillas and garnish with the chopped tomatoes and cabbage.

John Mason - Ali Paroosa
1982 - FK/SR #3290

Edited by - John Mason on 06/07/2002 14:48:21

Edited by - on

LOREN SOUERS
Navigator

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USA
100 Posts

Response Posted - 06/07/2002 : 15:22:24

C25-250 Friends:
This is fantastic! I love these ideas. I am printing them out right now and can't wait to give them to my "crew." We have a couple of boating cookbooks too, but your recipes are "customized" to the limited space aboard a C25-250.

Thanks for all the great ideas!

Loren, aboard
Nimue,
The Lady of the Lake

Edited by - on

Derek Crawford
Master Marine Consultant

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USA
3324 Posts

Response Posted - 06/07/2002 : 16:05:32

Tupolo Honey - I do even better! I amble to the Clubhouse at dinner time (bottle of wine in hand), look hungry, and the other regulars (aka "wharf rats") who are already grilling steak/chicken/shrimp/et al take pity on me and offer me their surplus! <img src=icon_smile_blush.gif border=0 align=middle>
Derek
P.S. I notice that Doug & Ruth have found the correct use of vegetables - to keep the chunks of meat apart on the skewer...

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