Great boat recipe?

B

BoaterHomer

New member
After talking to some great cooks at the recent Lake Powell CBGT pot-luck dinner, I thought I'd post a request here for some of the wonderful "boat" recipes you've all come up with over the years. You know, the easy kind with 5 Ingredients or less (except for Chris who can use up to 10) :-) Recipes should probably include ingredients that can store well on a boat....probably no "Baked Alaska".

I'll post a few of my own when I have a better Internet connection....currently heading out of Bullfrog Bay.

I LOVE Lake Powell and enjoyed meeting all my new C-Brat friends!
 
Here's my favorite easy and difficult to spill (relative to a glass) boat cocktail - take one can of minute maid lemonade - take a sip and pour in a shot (or a bit more) of good gin. Just two ingredients. Does that count? :lol:

Sides:
But seriously, for me it's hard to beat a good side dish of potatoes and onions cooked in an aluminum foil pouch (either on the grill or on the stove). Potatoes and onions store well. To prepare, thinly slice them, add salt and pepper to taste and add a little olive oil. Wrap in foil and cook. Serve directly from the foil and throw the foil away. No mess. I do the same with yellow beets or sweet potatoes. With sweet potatoes, I like to add a little cayenne pepper for heat.

Rice also stores very well on a boat and with shore power or generator and a rice cooker it makes another good side dish.

Main courses:
On a boat it's pretty hard to beat most any kind of freshly caught fish. Again these can be cooked on or in aluminum foil. A small number of spices or sauces kept on board really help. For white fish, it like to use just a little garlic butter. For salmon, Tom Douglas salmon rub. I also almost always have some Try-Me Tiger Sauce on board for either the rice or the fish. Tortillas also store and travel well so fish tacos is a common treat on board with either salsa or Cholula sauce (I like the chipotle version).

Since I have a convection oven and grill on board, we have plenty of options for types of cooking. In the convection oven I made many fritatas this summer. I just took a 9" pan, coated it with olive oil and tossed in my thinly sliced onion and potatoes. I add in 4 whipped eggs, toss in the left over fish from the previous night's dinner and toss it in the oven to bake. Once it's set, I grate some cheese on top and stick in back in on broil for a minute or two. It's a great breakfast and the left overs (if there are any) keep well for lunch. I also do cinnamon rolls in there for breakfast or other canned pastries.

None of the above is super creative but the common thread is that they are easy and the ingredients store well.
 
Well I think this is great, but I doubt if anyone will agree with me. Mix hot instant oats (porridge) with a can of sardines in tomato sauce. Non-fattening, minimum cholestrial, yummy. My wife says it looks gross. Means more for me.

Martin.
 
Martin! No Canadian secrets for long life and happiness and wealth. You eat that you get all three! Here is one sundowner. 2 ice cubes, 1 1/2 oz capt morgan spice rum. 3/4 fill glass with pepsi top up with any juice found on board stir well. To be consumed when secured either docked or anchored. Makes 1 round of Kerri On Swampwater. Looks kinda murky. Umbrellas if you gottem live large. I like to slice carrots, onions, broccoli garlic zuccini etc what's in your cooler all together with cod or salmon and a bit of lemon and spice rum in tin foil toss on the barby. George
 
bridma":3lzs320b said:
Well I think this is great, but I doubt if anyone will agree with me. Mix hot instant oats (porridge) with a can of sardines in tomato sauce. Non-fattening, minimum cholestrial, yummy. My wife says it looks gross. Means more for me.

Martin.
Click to expand...

Martin-

Scandal-Navian MRE?

Add Vodka and blend to make a Viking Sunrise?

What would it register on a Breathalizer? 9.2 on the Richter Scale?

Bet you'd be arrested, but sent to the local SPCA Cathouse instead of the county jail……..

Might be a staple for those training for a Triathelon. Discontinue if fingers and toes develop webbing…

Prohibited in singles bars….

I'll put it on my Bucket List! ………NOT!

Joe. :teeth :thup
 
potter water":o0iy0vyo said:
I stand by our bag of Hershey Kisses and a bag of Doritos for pot luck contribution. Minimal cooking, maximum taste:):):)
Click to expand...

I am learning to be a minimalist - forget the Doritos! :wink:
 
I like oats and occasionally sardines but I have never heard of mixing them. Do you make the oats with hot water before adding the sardines? I might have to try this. Good thing it is not too expensive, because if I don't like it I don't think the cat will eat it.
 
Well now that I've heard you're newly engaged and I've re-read the title of this thread, here's my great boat recipe:

Ingredients:
2 nice people
1 C-Dory 23-Venture
Many millions of cups of water
1 sunny day

Preparation:
Place boat in the many millions of cups of water.
Add 2 people.
Mix in the sunny day (a cloudy day may be substituted if necessary).
Move the boat to a wonderful location
Relocate people to the V-berth.
Rock the boat. :wink:

Serves two. Enjoy!
 
Yep. Add the hot water first to the oats before mixing with the sardines. I also sprinkle in some dried raisins as well, but I did not mention that in the first post. Trying to keep to the minimalist thread of the subject. Of course, the raisins may put your cat off !

Martin.
 
One that we like is a fried striper fillet.

Prepare a rub of "Pride of the West" batter mix, and a creole or cajun seasoning. Go easy on the seasoning unless you like things good and spicy. My guess is that it's about a 12 to 1 mix. Drop the fillets a few at a time into the bag, shake to get good coverage, then place on a plate.

A good hot skillet, a decent oil, and leave it on long enough to get a golden brown look to each side. Place on a plate with paper towels to get excess oil off the fillet. Lemon or tartar sauce if you want, although we find it's fine just as it comes out of the skillet.
 
Mary...thanks for the special dispensation on the ingredient limit!

Orzo Salad

1 box Orzo pasta
1 jar Trader Joe's Sun Dried Tomatoes (Julienne Sliced)
1 jar Trader Joe's Artichoke Hearts (drained and cut in smaller pieces)
1 jar Trader Joe's Kalamata Olives (drained and cut in smaller pieces)
1 box Feta Cheese crumbles
finely sliced sweet basil leaves

Prepare the pasta and dump in everything else including the oil from the sun dried tomatoes. Mix well.
 
***

Pizza on the Boat Grill
(build it your way)

Package - usually two 6" Pizza Crusts
-cover each crust with pizza sauce
-add pepperoni pieces on top of sauce
-sprinkle different shredded cheeses over toppings

Preheat BBQ Grill to High Temperature

Turn back grill to Med/Low Temperature

Place pizza crusts on grill
-close lid to help melt cheese topping

Keep close eye on bottom of crust
-moving crust often to make sure bottom does not burn


ENJOY

***
 
Hey Casey. Does this mean an upgrade in your cooking skills from "I don't cook... I thaw"? Or getting ideas for long term travel cooking? George
 
George, Casey thaws and then cooks. He made me a fabulous salmon dinner with spicy salsa corn last night. Don't let him fool you with all that "I don't cook, I thaw" garbage...he's a man of many talents! :-)
 
I wrote this two days ago and hit submit but with such unreliable cell signal, apparently it didn't go. So I'll paste it again:

Still on Lake Powell (day 17) with almost no Internet so this will be short.

Thanks for the great replies. I plan to try them all ... Except maybe the sardine/ oatmeal/ tomato sauce/ raisin concoction (sorry Martin...I love all those ingredients separately but may agree with Andrea on this one!)

My personal favorites utilize our new little Magma grill and aluminum foil. We've been having fun making "foil packets" that cook up great and require very little cleanup. PERFECT for boat travel.

We have a wonderful Dometic freezer and for this trip stocked it with frozen wild-caught individually wrapped salmon filets (walmart), boneless skinless chicken breasts, steak, hamburger, and pork tenderloin, hotdogs, sugar snap peas, and regular peas. The basement (storage area under the dinette), has tuna, ramen noodles, corn, salsa, cheese dip, mixed nuts, sardines, peanut butter, jelly, instant oatmeal, ultra-pasturized milk (doesnt require refrigeration), raisins, spaghetti sauce, pasta and more.  The cooler (which we keep cold by freezing the "blue things", has cream cheese, milk, butter, eggs, pepper jack cheese, American cheese, cheese balls (handy and easy for pot-lucks),  lunch meat, and mayo. Early on it had lettuce and celery but they are long gone at this point. And of course we have bread, ritz crackers, and tortilla chips.

So we can have almost any meal we want. BUT we still love the quick and easy recipes with little to no cleanup.

(Glad I announced early on that this would be a short reply....whew!)

After all that, only have time for my VERY favorite boat meal:

Salmon and sugar snap peas

Salmon:
Spray sheet of heavy duty foil with Pam
Put on a sheet of heavy duty aluminum foil and wrap up tightly: 
      A handful of shredded carrots
       Salmon filet (thawed)
       Lowrey's sesame ginger marinade to cover salmon
       Black & Red (a mixture of black pepper and cayenne pepper...we put it on almost EVERYTHING)

Repeat for number of people you are serving (everyone gets their own little packet). Grill for 10 mins on high.

For sugar snaps peas,  just make a big foil packet with the thawed sugar snaps, seasoned salt and a little pat of butter if desired.  Throw those on the grill at the same time as salmon (also for 10 mins)

BE CAREFUL WHEN OPENING.

We serve with extra marinade on side.

This meal takes 5 mins prep and 10 mins on grill and almost no clean-up...AND tastes like a five star restaurant. 

Casey is making me his own variation tonight ... I'll report back.

Not sure how much longer we will be on the lake. It's absolutely perfect now: cooler in the mornings, but water still warm enough to swim, crowd is thinning nicely and it's just GORGEOUS. But Dangling Rope is down to only vanilla ice cream and our wine supply is dwindling, so we may actually think about heading to Wahweap one of these days. But not today...and not tomorrow.  Maybe when the vanilla ice cream and the wine runs out?  
 
I know Casey can cook. Seen him in action around a freezer and stove. Glad to hear from you Mary!! Meet you down the road a ways. Hang onto that guy he's a keeper! Park rangers are good at lots of stuff. George
 
Thanks George ... yea, Mary has certainly set-the-hook as we say.

As for "my" variation on dinner the other night - here's what I did.

Using a (Walmart) 4oz salmon fillet, I layed five Ritz cracker's on each piece of aluminum foil. The filet went on top of the crackers, then smeared-on (that's a professional chef term, I'll define if necessary...) a light layer of mayonaisse on the salmon. Spooned on a good row of kernal corn from a can I found in the 'basement, then a light layer of hot salsa over all of it. Wrapped it in the aluminum foil, sealed tightly, and put each packet on the little Magma grill (high heat) for :12.

Good eating ... for sure. (In fact I saw Mary 'eyeing my portion, so I decided to eat faster rather than have a confrontation.) :-)

Best,
Casey&Mary
 
I love this thread... and especially appreciate lists of food as it makes my shopping/planning and storing decisions for me. Congrats Casey and Mary!
 
Maybe I should start a thread for "grocery lists" for 2 week, 4 week, and 3 month boating trips! That will be next. :-)

Until then, here's another quick, easy, and good foil recipe with only three ingredients!

Salsa Chicken with Corn

On sheet of heavy duty foil sprayed with Pam:
1 boneless skinless chicken breast (thawed)
Half can of corn
Pour on some Spicy salsa (we think "Pace Hot Picante" is the best salsa you can buy)
Wrap up tightly and put on medium-high grill for 22 minutes. Take off of grill and let rest for five minutes. Open foil carefully. Enjoy.
 
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