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Whats your favorite Dish when Anchored out.

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Douglas
Master Marine Consultant

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1595 Posts

Initially Posted - 05/13/2003 : 23:21:19

Just interseted in perhaps starting a cook book for the group. Looking for ideas for meals afloat. Best drink, best meal, Salad ? Here is one to start. Fresh cuaght Red Rock crab, Fresh oysters, Butter clams, A good wine, fresh french bread and good company.<img src="http://im1.shutterfly.com/procserv/47b2d906b3127cce9f65e7dece010000001610" border=0>

Doug&Ruth
Triska (Alberg 29)
Tacoma Wa.

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n/a
deleted

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Response Posted - 05/14/2003 : 08:25:03

Split Miami onion roll, lightly toast, spread a little mayo.
Add lettuce & a big slice of ripe Beefsteak or Big Boy tomato.
Add hot, 1/2 - 3/4" thick yellowfin tuna fillet just carved & grilled on stern grill with a little lemon butter & capers.
Not bad using fresh striped bass (rockfish to you Chesapeake denizens)either.

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luckystar
Navigator

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USA
236 Posts

Response Posted - 05/14/2003 : 11:18:21

We do Hobo dinners a lot in the summer time. You pack marinated cubed meat of your choice, carrots, potatoes, any other veggies you want in to an aluminum foil pocket. you can make up several at home before coming down to the boat, drop them on the grill when you get to anchor, butter some bread, pop a beer and sit back to watch the stars!

Patrick Burnett, Little Rock, AR
S/V Lucky Star #2707 1982 SK/SR 
<img src="http://www.proxycreative.com/clients/luckystar/luckystar_0602_sm.jpg" border=0> 
http://www.proxycreative.com/luckystar.html

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John Mason
Admiral

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USA
687 Posts

Response Posted - 05/14/2003 : 14:30:26

Hey, that's me (not looking my best, but I'm eatin' good!).

That would be a good addition to the website - a section with recipes suitable for cruising.

When cruising, I try to prep as much of the food at home before going. Then meal time isn't as much work. Like The Curry Chicken Soft Tacos recipe below, I'll cook up the curry chicken mixture at home and freeze it in a zip lock bag. Then on the boat, I can put the zip lock bag in a pot of boiling water or dump the chicken mixture into a fry pan and heat it quick, use a splatter screen on top of the fry pan to heat the tortillas on while the chicken is heating. Easy, good tasting meal.

Here are a few recipes I've found that are easy to do while cruising.

Quick Guacamole
2 ripe avocados, peeled, pitted and mashed
2-3 Tbsp salsa
1-2 Tbsp lemon or lime juice

Mix all ingredients together adjusting amount of salsa and lemon/lime juice to taste. Chill before serving if you wish. Serve with nachos or use as a dip for celery sticks and other veggies.
Galley Tip - Serving Later
If, after preparing the Guacamole, you aren't planning to serve it right away, save one of the avocado pits and place it in the bowl with the guacamole. It will prevent it from darkening. Remove before serving.

Ceviche Diferente
Ceviche diferente is my version of a Mexican favorite.
Freshly caught firm, white fish cut into small pieces
(about 1/2" cubes)
or
a mixture of fresh scallops and fresh shrimp,
cut into small pieces
juice of several fresh limes
1 medium onion, chopped
2 + tomatoes, chopped
2 cloves of garlic, minced
a handful of chopped cilantro
1 carrot, cut into very small cubes
a generous dollop of mayonnaise (about 2 tbsp.)
dash of soy sauce

Put the pieces of fish into a large zip-lock bag and squeeze enough lime juice to cover the fish (don't use the concentrated bottled lime juice, because it won't cook the fish). Seal the bag and mix by kneading a bit. Put into the cooler for at least an hour and allow the lime juice to do it's job on just the fish. The smaller the pieces, the quicker they'll be ready. The fish will be ready when the surface areas of all pieces look cooked. While this is happening, chop the other veggies and let them start to get cold too. When the fish is ready, pour out all of the lime juice and discard it. Add the chopped veggies and crushed garlic to the bag. Kneed to mix. Allow the flavors to develop for about another 30 minutes in the refrigerator. Add the mayo and just enough soy sauce for flavor... too much will discolor the ceviche. Serve with a saltine cracker such as Ritz instead of a tortilla chip.

Curried Chicken Soft Tacos
2 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
tortillas

Combine all ingredients except chicken 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 chopped tomatoes and cabbage if desired.

No-Cook Gazpacho
1 can chopped or whole tomatoes
1 cucumber, peeled & chopped
1 small white or yellow onion, chopped
Several green onions, chopped
A few stalks of celery, chopped very small
(save the leaves as garnish)
1 small green pepper, diced
2 cloves garlic, minced
1/4 cup red wine vinegar
12 oz V8 tomato juice
dash of hot sauce
salt & pepper

Mix all together, chill and top with croutons & celery leaves.

Cold Rice Salad
1 cup Mix of wild rice, long grain, etc.
1/4 cup raisins
1/8 cup slivered almonds or pine nuts
1 small carrot, peeled & grated
1/4 cup diced green pepper
A small amount of pimentos
Bacon bits to taste
1/4 cup sweet & sour sauce
1/4 cup mayonnaise.

Cook the rice according to package instructions. Allow to cool. Mix all ingredients together and chill.

John Mason
<img src="http://www.users.qwest.net/~jamason/ali.jpg" border=0>
pronounced "Ali Paroosa"
1982 - FK/SR #3290

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dave holtgrave
Captain

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USA
427 Posts

Response Posted - 05/14/2003 : 15:36:15

douglas!
how about this..
we sail on carlyle lake in southern illinois.a far cry from where most of you sail.
we spend alot of time in the florida panhandle and enjoy shrimp.
one day as we were anchored in cove 4 my wife said she thought i should try to catch some shrimp.
being between two corn fields i looked in the cockpit locker and all i could find was a fishing dip net.
for almost three hours i dangled off the bow catching river suckers,shad,flies and a few crawfish.
i was frustrated to let the lady of my life down.
i crawled back a sad hunter.
to my suprise she had cold shrimp, three cheeses,strawberries,apples french bread and garlic butter waiting in the cockpit.

who says us chicken farmers don't live good!
i still think about the suckers hanging in my dip net.

dave holtgrave
5722
sk/tr
carlyle lake, illinois

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triley
Captain

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USA
251 Posts

Response Posted - 05/14/2003 : 22:25:08

OK DAVE! You guys have great racing there on Carlyle - when we don't run into the picnic tables at high water- only kidding!

My best dinner was when we pulled up to an old classmate who had just come in with some hardshell lobsters in July in Cape Porpoise, Maine. We got them for less than 3 dollars a chicken lobster-- wanted to boil them, but discovered nabisco crackers, ketchup, butter, worcestershire sauce and did them up as baked stuffed lobster after taking out the tamale and mixing it up with the stuffing. I think Ritz crackers would have done better-hint,hint. Maybe a touch of crab meat!

Anyway--- about 20 minutes on the Magma made a wonderful meal, and as some of our crew were coming up from a swim at Stage Harbor, we served them up. Eat with a good pinot noir or with a good beer. A white wine hasn't got the depth!
Naturally, the lobsterman ate with us and he was the hit of the evening with his philosophical bent, except we couldn't figure out who was sober enough to get him home!

Bon apetit!

Tom

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RichardG
Admiral

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USA
990 Posts

Response Posted - 05/15/2003 : 01:14:28

My current favorite at-anchor meal (breakfast): steamed spiny lobsters (caught the night before) with melted butter, frozen waffles lightly toasted over the curtain burner, hot coffee and orange juice!

RichardG 81 C25 SR/FK "Sanity"

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jwilliams
Captain

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USA
357 Posts

Response Posted - 05/15/2003 : 01:36:57

Ok all youse gourmets...

Vienna Sausages and CheezIts washed down with Heinekin. Yumm.

Jim Williams
Hey Jude C25fk 2958

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dlucier
Master Marine Consultant

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Virgin Islands (United Kingdom)
7583 Posts

Response Posted - 05/15/2003 : 01:47:57

<BLOCKQUOTE id=quote>quote:<hr height=1 noshade id=quote>Whats your favorite Dish when Anchored out?<hr height=1 noshade id=quote></BLOCKQUOTE id=quote>

Trish! <img src=icon_smile_evil.gif border=0 align=middle>

<img src="http://www.catalina25-250.org/c25sm.gif" border=0>Don Lucier<img src="http://www.catalina25-250.org/c25sm.gif" border=0>
<img src="http://im1.shutterfly.com/procserv/47b2d904b3127cce9f7cd9ffdf1d0000003010" border=0>
North Star SR/FK

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lcharlot
Master Marine Consultant

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Antigua and Barbuda
1301 Posts

Response Posted - 05/15/2003 : 08:36:22

Breakfast Burritos:
In a large flour tortilla, wrap the following (quantities to suit your individual preference):
Refried Beans
Scrambled Eggs (or Egg Beaters for the cholesterol-conscious)
Meat - this can be Diced Ham, Sausage, Bacon, Chicken, or Beef
Hash Brown potatoes
Diced Tomatoes
Grated Cheese
(optional) Salsa

Warm in a microwave if available, or wrap in aluminum foil and steam in a pan of gently boiling water for 20 minutes or until cheese is melted. Breakfast burritos can be prepared and frozen at home, then brought to the boat and heated for serving, this saves having to clean extra cooking utensils on the boat.

Larry Charlot
Catalina 25 #1205 "Quiet Time"
Sacramento, CA

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Bruce Baker
Captain

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USA
402 Posts

Response Posted - 05/15/2003 : 16:27:27

Yesterday, I saw a cookbook called Recipes 1 2 3. It has recipes with three ingredients. Sounds perfect for cooking on a sailboat.

Bruce Baker
"Yee Ha"

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Derek Crawford
Master Marine Consultant

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USA
3324 Posts

Response Posted - 05/15/2003 : 18:06:37

Conversation on the boat at 9 a.m. "Isn't it a bit early for a beer, Tim?"
"I'll float a cornflake in it and call it breakfast"...<img src=icon_smile_wink.gif border=0 align=middle>
Derek

<img src="http://im1.shutterfly.com/procserv/47b3dc30b3127cce942c608d6f1e0000001010" border=0>
TRFK#2262"This Side Up"

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Ben - FL
Admiral

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880 Posts

Response Posted - 05/15/2003 : 21:46:53

I don't have a favorite dinner. Any fresh caught Spinny Lobster or fish is great. But after a long day sailing almost any meal is great. But I do like a good breakfast before the anchor is weighed. I make my own granola.
Granny's Granola
3 cups rolled oats. (I now use the whole box of Quaker multigrain oats)
1 cup soy flour
1 cup chopped nuts
1 cup cocoanut
1 cup wheat germ
1 cup honey
1 cup oil
1 cup raw sunflower seeds
1/2 cup sesame seeds
Mix dry ingrediants and then stir in the oil and then the honey. Bake at about 300 in large cake pan, stirring about every five minutes until toasted. Let it cool good before you store it. I've also made my own granola bars by stirring melted marshmellows into the mixture and baking.

One of my other favorites is oatmeal pancakes
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 generaly mix up the dry ingrediants at home and sometimes even use powdered buttermilk so all I have to do is add water & eggs. This breakfast will keep you going a long time.

Safe voyages,
Ben, FL s/v Chick-a-pea C250wk
<img src="http://www.members.aol.com:/benraye/pictures/fullsail.jpg" border=0>

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Ben
Master Marine Consultant

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USA
1234 Posts

Response Posted - 05/16/2003 : 09:40:54

Having not yet had the experience of sailing my C25, I can only look forward to many enjoyable meals aboard. Also, being on a small inland lake, the closest thing we'll have to lobsters or would be crawdads.

However, I do anticipate doing a lot of catfishing, and hopefully some catfish catching, so who knows? Maybe I'll have a nice catfish dinner...though it may end up being carp instead, you never know.

Catfish (or Carp) and a Guinness. Mmmmm...<img src=icon_smile_approve.gif border=0 align=middle>

Ben
Adventurous
#5553
C25 SR/SK

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Oscar
Master Marine Consultant

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USA
2030 Posts

Response Posted - 05/18/2003 : 22:16:10

Gotta weigh in on this one......

Seems no one is taking care of the vegeheads.......I have two MO's: first: cook it at home and freeze it.....then it serves the role of ice in the cooler, and all it takes is a few minutes on the (single) burner of the 250.

But, sometimes you don't have time, or for some other unforseen reason the plan changes. Also, I make sure there's always, always a way to cook a meal on board, just in case we get caught out with our pants down.......(no wind...little gas <img src=icon_smile_blush.gif border=0 align=middle>

This dish is easy, only requires one pot, one big spoon, bowl and a dinner spoon per head.....it can be cooked on one burner, and the (three) ingredients to make a number of different versions can be stored on board without refrigeration for an indefinite amount of time.

(all ingredients are available organically grown)

Boil brown rice, when almost done add beans......(canned) black, pinto, brown, white, garbanzo's, large and small, whatever you have and maybe all of them. When it's all up to temperature open a jar of salsa, your favorite, maybe roasted garlic, mild medium or 75mph stinkpotting hot......stir it in, and you're ready.

Oscar
<img src="http://www.woodenshoemusic.com/Images/familypics/LKforumshot.jpg" border=0>
Lady Kay 250 WB #618
In the driveway in Behtlehem, PA ready to go anytime.

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Champipple
Master Marine Consultant

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USA
6855 Posts

Response Posted - 05/20/2003 : 14:39:22

<BLOCKQUOTE id=quote>quote:<hr height=1 noshade id=quote>
Conversation on the boat at 9 a.m. "Isn't it a bit early for a beer, Tim?"
"I'll float a cornflake in it and call it breakfast"...<img src=icon_smile_wink.gif border=0 align=middle>
Derek

<img src="http://im1.shutterfly.com/procserv/47b3dc30b3127cce942c608d6f1e0000001010" border=0>
TRFK#2262"This Side Up"
<hr height=1 noshade id=quote></BLOCKQUOTE id=quote>

Derek - We would usually say -"Its noon somewhere!!"

D. Wolff - "The Flying Wasp" #401 sr/sk
Chief Measurer C-25/250 National Assn.
<img src="http://www.flags.com/dreamimages/Flags/measurer.jpg" border=0>

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Champipple
Master Marine Consultant

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USA
6855 Posts

Response Posted - 05/20/2003 : 14:41:47

Couple of Steaks - Marinated since the morning and thrown on the grill. Some sauteed Peppers and mushrooms in a red wine reduction sauce thrown on top along with a baked potato with butter and chives.

Finish it off with a cold beer

D. Wolff - "The Flying Wasp" #401 sr/sk
Chief Measurer C-25/250 National Assn.
<img src="http://www.flags.com/dreamimages/Flags/measurer.jpg" border=0>

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Douglas
Master Marine Consultant

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1595 Posts

Response Posted - 05/20/2003 : 14:53:11

<img src="http://im1.shutterfly.com/procserv/47b2d906b3127cce9f6611a02fe00000001610" border=0><img src="http://im1.shutterfly.com/procserv/47b2d823b3127cce9e4e9a9e98070000001610" border=0>
A picture is worth a thousand words

Doug&Ruth
Triska (Alberg 29)
Tacoma Wa.

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John Bixby
Navigator

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118 Posts

Response Posted - 05/22/2003 : 18:56:58

shrimp kabobs. Katie brings rosemary sticks for the plant in front of the house and uses it as skewers. Gives just a hint of rosemary in the kabob. UUUUUUUUUUMMMMMMMMMMM
john on ms achsa

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bsmudd
1st Mate

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61 Posts

Response Posted - 05/31/2003 : 20:43:28

My favorite is McDonald's carry out or pizza slices wrapped in tin foil. But I don't cook much

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Douglas
Master Marine Consultant

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1595 Posts

Response Posted - 06/01/2003 : 00:13:13

Memorial day meal on baord. Roasted new potatoes grilled mushrooms,BBQ steak <img src="http://im1.shutterfly.com/procserv/47b3db07b3127cce88c6bf8459660000001610" border=0>

Doug&Ruth
Triska (Alberg 29)
Tacoma Wa.

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cathluk
Admiral

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USA
513 Posts

Response Posted - 06/02/2003 : 08:01:12

Has anyone here tried to bake something in your Magma (or other) grill?

Cathy
"Blown Away"
'97 C250WK #253

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RichardG
Admiral

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USA
990 Posts

Response Posted - 06/02/2003 : 11:53:16

On second thought, my favorite is any local delicacy freshly caught from your C25/C250 or other watercraft from the waters you happen to be in at the time. -- e.g. spiny lobster, yellowtail (So. Cal.); Dungeness crab, salmon (Pac. NW); Maine lobster, stripped bass (NE); catfish, crawfish (central/southern states); etc, etc. all around the country.

Doug -- that looks good!

RichardG 81 C25 SR/FK "Sanity"

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n/a
deleted

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163 Posts

Response Posted - 06/03/2003 : 08:34:47

Reply to Cathy: Yes, you can bake in a kettle-style BBQ, but temerature control is a matter of experience. Try a can of buiscuits, put them in a pan, with a little space around them. Pre-heat BBQ with cover on, slip pan into BBQ, close cover, and turn down flame. Check after about 5 min to see how they're going, but don't open cover all the way or it'll lose all the heat. Good Luck<img src=icon_smile_big.gif border=0 align=middle>

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cathluk
Admiral

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USA
513 Posts

Response Posted - 06/03/2003 : 10:56:19

<BLOCKQUOTE id=quote>quote:<hr height=1 noshade id=quote>
Reply to Cathy: Yes, you can bake in a kettle-style BBQ, but temerature control is a matter of experience. Try a can of buiscuits, put them in a pan, with a little space around them. Pre-heat BBQ with cover on, slip pan into BBQ, close cover, and turn down flame. Check after about 5 min to see how they're going, but don't open cover all the way or it'll lose all the heat. Good Luck<img src=icon_smile_big.gif border=0 align=middle>

<hr height=1 noshade id=quote></BLOCKQUOTE id=quote>

Thanks - if it stops raining this weekend we'll try it!

Cathy
"Blown Away"
'97 C250WK #253

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