Association Forum - Magma Tricks

Assn Members Area · Join

Home.

Association Forum

Ships Store

Cruising

Racing

Technical Tips

Photo Gallery - New

Boat Search - Updated

Manuals & Brochures

Swap Meet

Links

Officer Flag Line & Staff

Bylaws & Constitution

Members Area

Join the Association

Notice:
The advice given on this site is based upon individual or quoted experience, yours may differ.
The Officers, Staff and members of this site only provide information based upon the concept that anyone utilizing this information does so at their own risk and holds harmless all contributors to this site.

Association Forum

Username:	Password:
Save Password
Forgot your Password?

All Forums

Catalina/Capri 25/250 Sailor's Forums

General Sailing Forum

Magma Tricks

New Topic

Topic Locked

Printer Friendly

Author

Topic

Doug
Captain

Member Avatar

USA
457 Posts

Initially Posted - 07/25/2004 : 15:12:41

A couple of Magma tricks & recipes we tried the last couple of weeks:

Magma add ons:

Bought a 13” terra cotta planter base and a 14” (?) heavy aluminum non-stick skillet. Cut the handles off the skillet so it stores in the Magma itself.

The terra cotta piece worked like a pizza stone. I’d heat it up and then put a pie plate on it with cinnamon rolls or pizza dough in it. Used the rolls that come in the cans that pop open. After a little practice we made some decent rolls and pizzas.

The terra cotta piece also made a great hot pad when we needed to set a hot skillet on the table.

The big, heavy skillet on the magma made for quick and easy quesadlillas, grilled cheese sandwiches, nachos, scrambles, etc.

Other than a few steaks, we carried almost no raw meats on this trip. We pre-cooked, vacuum packed, and froze meats before we left. Spicy sausage with peppers. Seasoned chicken strips & cubes. Italian sausage. It was easy and fast to throw some pre-cooked sausage and egg mixture into the skillet to whip up breakfast wraps. Likewise, Tortillas, cheese, and pre-cooked spicy chicken in the big skillet delivered hearty quesadillas in minutes. Also used the pre-cooked meats for pizza and nachos. Pre-cooking reduced fuel, time, and clean up. I assume it’s also a little safer to store and handle pre-cooked meats.

Polenta Pie:

Works the same as a pizza, but the polenta can cook much longer & hotter without burning.

Polenta (Buy the pre made polenta in the tube. Does not need refrigeration.)
Olives
Pepperoni
Sausage (Pre cooked with peppers & onions)
Pizza sauce (or something like canned tomatoes with Italian seasoning)
Cheese
Butter or Olive oil

Heat the Magma. Put a little oil/ butter into the skillet. Slice the polenta into ½” pieces and put a layer on the bottom of the skillet. Sprinkle the polenta with the cooked sausage/ pepper mix, olives, pepperoni, mushrooms, or whatever. Spoon tomato sauce over the meat/ veggies/ polenta. Cover the whole thing with grated mozzarella cheese and put it in Magma. Cover and cook over medium, heat, rotating every now and then until the cheese is melted.

Doug - #1913 Noeta

Edited by - on

tinob
Master Marine Consultant

Members Avatar

USA
1883 Posts

Response Posted - 07/25/2004 : 16:54:12

Doug..
Sounds great...Great South Bay could use a talent such as yours...a floating resturant...of course getting around or through the health dept might not be worth the trouble...Long time passed when we had such a floating tratoria and it was very well received but then for some reason it faded.

When the kids were young we did pretty much as you described but used beach fires to cook on...Magma wasn't yet.

When all frozen eats were consumed we relied on our fishing and clamming skills to feed us...What memories! Thanks

Val on Calista # 3936
Patchogue, N.Y.

Edited by - on

Ben - FL
Admiral

Members Avatar

880 Posts

Response Posted - 07/25/2004 : 21:47:11

I had all but forgotten the beach breakfast at sunrise when I was a kid. Thanks for bringing back that bit of nostalgia. Lobster mini season is this coming Wednesday and Thursday here in Florida. God I was really hoping I could go off shore for a couple of days and catch some bugs and throw them right on the Magma. Here in North Florida they catch very large spiny lobsters. The only thing is that they are at seventy to one-hundred feet deep. The term "bear hug" is used to describe how they are caught. But looks like I will have to keep working. The Polenta Pie sounds so good I saved it to my recipes folder.

Edited by - on

Topic

New Topic

Topic Locked

Printer Friendly

Jump To:

Association Forum

Notice: The advice given on this site is based upon individual or quoted experience, yours may differ.
The Officers, Staff and members of this site only provide information based upon the concept that anyone utilizing this information does so at their own risk and holds harmless all contributors to this site.