anyone have recipes that can be made in one pot? - Page 3 - SailNet Community
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post #21 of 40 Old 12-03-2009 Thread Starter
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T37Chef, does it matter if it's red, yellow, or green curry?

Charles Gladden
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Bald Head Island, NC
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post #22 of 40 Old 12-03-2009
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More ideas..

I suggest looking at crockpot recipies. While extended cooking might be problematic on the boat, you should get great ideas from those recipes.

Especially look at the "Fix It and Forget It" cookbook series (check it out on Amazon)...
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post #23 of 40 Old 12-03-2009
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Okay, a nice fall/winter soup

I did this one for a TV spot a couple of years ago, viewers posted they liked it a lot? Of course, you may need to adapt the recipe to your abilities and equipment, but you get the idea.

Chestnut Soup


Amount Ingredient Preparation

Some Olive Oil
8oz. Sweet Onions Sliced
8oz Leeks - white portion Sliced & Rinsed
8oz. Chanterelle Mushrooms Cleaned & Trimmed

6oz. Cognac

2qts. Chicken Stock
1# Chestnuts
4oz. Garlic Roasted

Bouquet Garni
· Thyme
· Parsley Sprigs
· Rosemary
· Celery Heart
8oz. Heavy Cream
Salt & White Pepper

Optional Soup Bowl Garnish:
      • Chestnut Puree Warmed
      • Chervil – for garnish Stem removed
      • Veal Glace Warmed
      • Leeks - green Portion Sliced, rinsed, Sautéed
      • Chanterelles – Whole Cleaned & Trimmed, Sautéed
Method:

For soup base: Heat a heavy gage pot. Sauté onions, leeks, and chanterelles with the olive oil until softened and lightly caramelized (reserve some for garnish). De-glaze with Cognac and reduce by 2/3. Add chicken stock, chestnuts, garlic, and Bouquet Garni. Simmer for at least 30 minutes to bring the flavors together. Puree smooth and strain though a fine sieve/chinois into another heavy gage pot and return to the heat. Add heavy cream and simmer for another 5-10 minutes. Season.
>>
For the soup garnish: Warm serving bowl. Make three quenelles with the chestnut puree. Drizzle veal glace over & around bowl. Place some of the chanterelles and leeks in the center of the bowl. Top puree with chervil leaves. At the table, pour hot soup over bowl for a grand presentation.

Cheers,
Shawn

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Last edited by T37Chef; 12-03-2009 at 10:57 AM.
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post #24 of 40 Old 12-03-2009
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Recipes

From Presto's website; Quick, easy and good!!

Coq Au Vin

1 (3-pound) chicken, cut up
1 onion, sliced
1 carrot, sliced
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices bacon
1/2 pound mushrooms, sliced
1 cup red wine
1 clove garlic, minced
2 teaspoons minced parsley
1 teaspoon chopped fresh basil OR 1/2 teaspoon dry basil
1 small bay leaf
1 (1-pound) can white onions, drained
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
1/4 cup brandy
Coat chicken, onion, and carrot in mixture of flour, salt, and pepper; set aside. Fry bacon in a 4- or 6-quart Presto® pressure cooker until crisp; remove, crumble, and set aside. Saute mushrooms in bacon drippings; remove and set aside. Brown chicken a few pieces at a time; set aside. Brown onions and carrots. Return all chicken to pressure cooker along with onions and carrots. Combine wine, garlic, parsley, basil, and bay leaf; pour over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm dish. Add mushrooms and canned onions to liquid and simmer until heated through; thicken if necessary. Add brandy and bacon; heat. Pour sauce over chicken and vegetables.
Makes 4 to 6 servings



Seach the internet for pressure cooker recipes or one pot meals. Here are some good sites I found.

preparation - Recipes - p2 - Recipezaar

Recipe Goldmine
pressure cooker recipes | recipe goldmine recipes

24 Pressure Cooker Recipes: Tasty Collection
24 Pressure Cooker Recipes: Tasty Collection : TipNut.com


Presto
Presto®: Pressure Cooking Recipes
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post #25 of 40 Old 12-03-2009
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Quote:
Originally Posted by closehauled14 View Post
T37Chef, does it matter if it's red, yellow, or green curry?
Ah, someone knows their curry Nope...use whichever you like. My favorite curries are Indian, using different bases such as yogurt, coconut milk, tomato, etc. And most curries, seafood aside, benefit from being made the day before

Cheers,
Shawn

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1982 Tartan 37C

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Last edited by T37Chef; 12-04-2009 at 12:00 AM.
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post #26 of 40 Old 12-03-2009 Thread Starter
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All of these recipes sound killer. Keep 'em coming. Hey, does anyone know anything about eastern afghani/western pakistani food. I had some kind of red curry w/ goat meat, and a side dish of rice (not sure what kind) w/rasins, and their local bread (we called it foot bread). If anyone could help me recreate that meal, I think I'd owe you a whole afternoon of beers.

Charles Gladden
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Bald Head Island, NC
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post #27 of 40 Old 12-03-2009
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A one-pot breakfast we enjoy aboard "Sunshine" is to take sausage links ,slice them , and brown them in a skillet. Then drain the grease. Add Ore-Ida potatoes O-brian [or your own hash-brown concoction] and stirfry til golden brown. Scramble eggs into the equation. Add cheddar[personal preference] cheese ,either grated or in small cubes. Continue cooking on a low heat until the cheese is melted. Serve topped with sour-cream and salsa.
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post #28 of 40 Old 12-03-2009
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I always have a few cans of white clam sauce onboard...of course, fresh clams are a no brainer if you can get them...for Linguini and clam sauce.
this is about a 15 minute meal..


Boiled Lobster, corn on the cob, and new potatoes if you want to splurge.
you can use the same pot for everything, just time it right..
Potatoes, then corn, then lobster.....

Here's a favorite seafood pasta:

Saute a few cloves of garlic in a little olive oil, add shallots, or a small onion minced, add sliced oyster mushrooms or other mild mushroom , Add fresh chopped plum tomatos ( canned will work ) add fresh chopped parsley, add about a 1/2 cup of white wine then fresh chopped spinach..when the spinach cooks down add...fresh clams, fresh mussels, scallops and cover and steam until the shellfish opens.

If the juice is too thin add a little corn starch mixed with water to thicken.

Serve over Angel hair pasta and with a good italian bread.

you can add any firm, mild fish to this......but the juice of the clams and mussels contributes much of the flavor here....I also don't subscribe to the theory that you can't used a fresh grated cheese on seafood...I do..
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Breakfast sounds realy good, and that seafood pasta sounds like it's to die for. The only problem with this thread is trying to decide what to make first.

Charles Gladden
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Bald Head Island, NC
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post #30 of 40 Old 12-03-2009
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I made a nice fish stew with ingredients I had on hand a few weeks ago. It went something like this:
- chopped tomatoes
- onions
- garlic
- other vegetables (i think i had a zuchini)
- fish of your choice (something with a firm flesh)
- lime juice
- herbs

Sautee the onions and garlic in olive oil. Then add the tomatoes, and other vegetables. Throw in some chunks of fish. I used cod. Add a little lime juice and dried herbs. I used a blend of herbs. I garnished it with some fresh cilantro.

It was delicious... next time I would drain a little of the liquid before added the fish, or possibly add some flour to thicken it.

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Western Long Island Sound
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