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Dinner suggestions

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Brent
1st Mate

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USA
37 Posts

Initially Posted - 07/09/2005 : 12:00:27

Does anyone have some tried and true dinner menus for taking guests out sailing? I've been serving shrimp salad and corn salad in Chinese take-out containers, but I'm looking for new ideas. I highly recommend the take-out containers, they are perfect.

Brent
84 C25 SK/TR

Edited by - Brent on 07/09/2005 12:10:56

seastream
Navigator

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USA
242 Posts

Response Posted - 07/09/2005 : 23:52:42

YES! First, get yourself a small propane grille, like one of the Weber portables that'll take a one pound cylinder. Place it on one of the cockpit seats (minus cushion) and fire up. Works best in calm waters, not Perfect Storm conditions. Beforehand, take some boneless steak, chicken, or pork whatevers in Ziploc bag and marinate them in your choice of italian salad dressing or other preference. These go on the grille. Careful, low heat is better than high. Can always fix underdone, not overdone (closer to moo is better than shoe, as we say). Slice some potatoes thin, lay them on foil sprayed with Pam, sprinkle seasoning of your choice on them (S&P if nothing else), fold closed, put them on the grille, too. Prefer rice? Take foil (doubled over for strength), put enough minute rice & liquid (we use chicken broth in can) in foil, fold closed, goes on grille. Want peppers, onions, mushrooms, or other vegetables? Again, place in foil with a bit of Pam, fold closed, goes on grille. Dinner's usually done in about 15 mins. I can go on from here, but you get the idea. Better'n any eatery, at least 4X cheaper. We use paper plates, plastic utensils, with some exceptions. Haven't tried baking yet.

Bob

Edited by - on

seastream
Navigator

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USA
242 Posts

Response Posted - 07/09/2005 : 23:53:40

Forgot to add...turn these things frequently.

Edited by - on

britinusa
Web Editor

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USA
5404 Posts

Response Posted - 07/10/2005 : 00:29:41

Starters: Prepared slices of Mozzarella Cheese, and sliced tomatoes served with Crusty bread and an olive oil dip prepared with rosemary and ground pepper.

Main Course: One pot on the Pricess stove, frozen Bertoulli Chicken Fetuccine (1 bag feeds 2 folks) Easy to cook and tasty offshore food.

Desert: Banana Split (Banana, chocolate sauce from a bottle) and prepared strawberries.
If you are safe, then a little wine to wash it down.

Edited by - on

Bill Holcomb
Admiral

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USA
769 Posts

Response Posted - 07/10/2005 : 09:48:38

Hi Brent,

Find yourself a copy of "The Two Burner Gourmet" by Terry Searfoss. There are tons of recipes, plus great menus and shopping lists. I figure that with the two burner stove and the Magma BBQ I can cook just about anything on the boat that I can cook at home.

Bill Holcomb - C25 Snickerdoodle #4839

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ClamBeach
Master Marine Consultant

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3072 Posts

Response Posted - 07/10/2005 : 10:53:42

Hmmm... here's my standard fare, always a winner:

Ingredients:

1) Obtain appropriate number of 6 oz. cans Heinz 'beanie-weenie'.
Note: at least 2 per guest, (12 per guest of they are memebers of the C25 association)
Note: 2 The "pop top" packaging is greatly preferred. This gormet fare [sic] can be purchased at the bent can store for less than 25 cents apiece!

To prepare: Thoroughly wipe top of the cans to remove dust.

2) Procure (2) (or more) cold cases of your favorite sparkling hop-flavored beverage.
Note: Procure at least 1 cold case per guest if they are members of the C25 association.

Prepare by chilling to 40 degrees. Wipe top of cans if you purchased them at the bent can store.

Serving suggestion:

1) Offer the first cold case (or more) of favorite sparkling hop-flavored beverages to your guests. Repeat. Observe guests: When speech becomes slurred and guests demand food...

2) Serve each beanie-weenie portion with an elegant plastic spoon (note: white spoons provide a perfectly coordinated match with C25 decor) For a more festive atmosphere, substitute colored plastic spoons.... but watch out... hey, this party may get out of hand!

3) Accent the meal by offering the guests the second (additional) cold case(s) of your favorite hop-flavored sparkling beverage.

If performed in the above order, the guests will wolf down the beanie-weenie with great gusto and the chef will receive a standing ovation... provided the guests can stand up after consuming the hop-flavored sparkling beverages.

This will be a memorable occasion (for the designated driver anyway...so keep a camera handy). It is unlikely that the guests will remember anything at all.

P.S. Make sure the porta-can is empty before leaving the dock.

Edited by - on

britinusa
Web Editor

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USA
5404 Posts

Response Posted - 07/10/2005 : 12:08:50

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Don B
Captain

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USA
317 Posts

Response Posted - 07/10/2005 : 14:29:52

Uh, let's see...crackers, chips, pretzels...you guys are killing me! What time is dinner served!

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seastream
Navigator

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USA
242 Posts

Response Posted - 07/10/2005 : 16:57:55

Brent,
This is seastream's wife, aka the "Admirable Admiral".
Throw some beef or chicken or pork in a freezer safe ziploc bag. Add some teriyaki marinade. Toss the bag in the freezer. If you have an icebox on board as we do, your meat will thaw through out the day, and, as an added bonus, help keep the box cold. Use heavy duty foil, or double it for the rice. Use 1 1/2 cups minute rice and one 14 oz can of chicken broth. You can place some fresh veggies on top if you want. I usually use green beans. Make a foil pouch and place on the grill. The meat will cook in about the same amount of time as the rice. No need to turn the rice pouch over, but turn the meat so it won't be raw on the top! If you use beef, slice onions, peppers and 'shrooms ahead of time, spray foil with Pam or other cooking spray, and create another foil pouch. These will also store for a day or two in an icebox. They go on the grill with everything else, over the lowest part of the burner. If your portable gas grill is like ours, everything will be done in 15-20 minutes.
Remember, you are on water so if the grill catches on fire, toss it overboard (my husband recommends you save dinner first).

Doris

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thaind
Navigator

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Canada
145 Posts

Response Posted - 07/10/2005 : 22:52:31

I replaced my issue Curtainburner due to excellent advice gained from this website with a Hillerange two burner alcohol with oven.
Favorite day sailing recipe is one called "Chicken in the Gold". Roast chicken in oven or microwave on shore, quarter and cool.
Mix 1/2 cup honey with 1/2 cup prepared mustard and one teaspoon curry powder. Before serving coat chicken with sauce and
place under broiler or over BBQ for a few minutes. Sauce will become a marvelous crusty coating, but will burn if unwary. Coating is delicious, but I defy anyone to recognise ingredients other than honey.

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tcox
1st Mate

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USA
32 Posts

Response Posted - 07/11/2005 : 14:59:56

Brent,

If you are not wanting to cook on the boat, a light but fun dinner on a hot summer evening can be as simple as some cold cuts, or sliced summer sausage with assorted cheese cubes or cheese slices and crackers. Add some veggies and dip and your no-fuss dinner is complete. If you are looking for something more substantial, cold fried chicken with a pasta salad or three-bean salad and veggies and dip are great under the bimini. For something more elegant, crusty bread with olive oil dip, a little braunsweiger and crackers, pasta salad with diced salami, and chilled tiramisu for dessert, complemented by a glass of great wine, is easy as it is delicious. All of these typical "pic-nic" items can be prepared ahead of time and packed away in the cooler.

Great sailing and "bon appetite"!

Edited by - on

cathluk
Admiral

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USA
513 Posts

Response Posted - 07/11/2005 : 15:21:20

The prepared salad kits combined with seasoned chicken strips make a nice chicken ceasar salad. Just the thing on a hot evening.

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dlucier
Master Marine Consultant

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Virgin Islands (United Kingdom)
7583 Posts

Response Posted - 07/11/2005 : 15:35:56

The crew aboard North Star are given a daily ration of hard tack, dried meat, and grog. If available, they are also given fresh fruit to ward off the scurvy!

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John G-
Admiral

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793 Posts

Response Posted - 07/11/2005 : 16:03:34

<font size="2"> <font face="Comic Sans MS">
Here’s my version of the no cook meal.
Most of my meals at home seem to start with peppers, onions and garlic, my name ends in a vowel

, so I try to make extra during the week.
Either I broil them or cut them into large juliene and cook them in an iron skillet with olive oil and balsamic vinegar. This along with a humus of chickpeas or cannolli beans makes the base of great “wraps”. Some times I’ll poach chicken that I rip into large pieces or roast some other veggies like eggplant or zucchini.
Shmear the wraps with humus, add a layer of roasted peppers and onions then add the chicken or roasted veggies and roll up. Use a little humus on the end to “glue” it shut.
You can cut down on the oil in the humus by using non-fat yogurt to smooth out the mixture.
I make everything at home and package it separately. BTW when you poach the chicken save the water as it is great chicken broth that you can control the salt in. Just skim the fat and freeze.
I buy the large red and green flour tortillas for color, I find they carry and stow easily as they are flat.
I bring good black olives, some salami, soprasatta, (sorry vegetarians) a can of stuffed grapes leaves and some cheese. That, along with a cool white wine and all is well with the universe.

I've also done a Mexican verision with refried black beans and adding cumin and chilies to the vegie mixture. Use wine vinegar instead of balsamic.
The appetizers are guacamole, salsa and chips.
Great with cold beer.

</font id="size2"> </font id="Comic Sans MS">

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existentialsailor
Master Marine Consultant

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USA
1180 Posts

Response Posted - 07/11/2005 : 17:53:53

You're getting Gatorade and Cliff bars on my boat. Rum and cokes when we get back to the dock.

Seriously though, great suggestions.

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IndyJim
Navigator

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USA
130 Posts

Response Posted - 07/12/2005 : 00:17:55

Those are some outstanding dinner suggestions from some great chefs including Admiralty! I will undoubtedly be attempting some of these great nautical delights.

I have a buddy that almost always joins me aboard on long weekends or weeks aboard. His name is Dinty Moore. He hasn't let me down on provisions yet! A warm filling meal is only a can opener and a flame away!

When cruising, manning the helm around the clock, long about the 3rd or 4th day, beef jerky tastes like filet mignon and peanut butter and crackers tastes like caviar! Everything tastes better at sea!

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megrier
1st Mate

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USA
55 Posts

Response Posted - 07/12/2005 : 13:48:20

I use my Magma grill to make shish kebab! Try it, it really works great and we don't even use plates or silverware. Just put the kababs of your choice (steak or chiken with vegies) on the grill for 5 minutes on each side and eat with a paper towel as your plate.
Greg

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joegeiger
1st Mate

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USA
63 Posts

Response Posted - 07/12/2005 : 18:20:36

Another idea is to plan ahead and make it the night before. It could be anything... I love Thai curry with cocanut milk, veggies and rice. I usually cook it and the rice and throw them into separate single portion heavy duty baggies when they have cooled down a bit. Store them in the fridge (or freezer) and pack them into your cooler

When it's time to eat, pull out a single pot and fill it with enough water to cover the baggies. Bring it to a boil on the stove and drop in your baggies until the contents are hot.

Pour the contents onto a paper plate or bowl and eat with plastic dinnerware or chopsticks. When you have finished dinner, throw away the empty baggies and paper plates/bowls and pour the water in the pan over the side or down the drain when it has cooled. No mess. No clean up. And chics dig it!

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PamC
Navigator

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171 Posts

Response Posted - 08/01/2005 : 12:07:49

Great thread! New ideas! I found it while searching archives for ideas to modify my pop-top cover

I've always loved outdoor cooking but I find when I get out on the boat I go into some mental state that's somewhere between hypnosis & a time warp and before I know it it's time for dinner & I don't want to fix anything I packed. So I've started to prep several taste treats before I fall under the spell of "My Prozac". I usually always marinate a couple of boneless, skinless chicken breasts and a dozen large frozen shrimp in Johnny's Jamacian Mistake and then grill them up at home. I slice the chicken breasts into finger-food pieces. All of this goes into meal-sized portions in those reuseable ziploc bowls and keep them in the cooler. They are easy to pull out anytime, for lunch or if we need a little fuel while sailing. For dinner I can put the meat on top of some mixed greens I prep and pack in a zippered bag and you have a nice grilled chicken or shrimp salad. I always carry a supply of flavored rice & instant mashed potato packets too. You only need to add water & heat. This past weekend I was running short of time & I bought one of those rottiserie chickens from the deli at the supermarket. I just set it out on the table in the cockpit with a couple of deli salads and we tore into it like a couple of pirates. Lots of fun and we just dove in for a swim to clean up after dinner. Oh and don't forget the grapes! They are self-contained, provide you with moisture and you can freeze some to keep your white wine chilled without diluting it.

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