Favorite meals while sailing... - Page 18 - SailNet Community
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post #171 of 190 Old 02-03-2013
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Re: Favorite meals while sailing...

Wing N Wing: In our case the rice would definitely end up undercooked!
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post #172 of 190 Old 02-03-2013
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Re: Favorite meals while sailing...

Hot dogs & beans all in one pot.
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post #173 of 190 Old 09-16-2013
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Re: Favorite meals while sailing...

Time to give this thread a bump! ...

Here is a recipe that I came up with, which is actually pretty quick to make and is really quite delicious.

The market is full of those lovely, sweet crunchy pears right now and on Sunday I felt inspired. I had a few Cornish hens in the freezer so ...

Roast Cornish hens with pear and prune stuffing

(Serves 4)

2 Cornish hens (about 700 grams/ 1 lb each)
2 tablespoons of butter
2 cloves of garlic, finely minced
Salt and pepper to taste
Splash of white wine

Stuffing:
1 cup of fresh breadcrumbs
1 pear, cut in cubes
6 prunes, sliced
A few Brazil nuts, almonds, walnuts or pecans, coarsley chopped
Half an onion, minced
3 tablespoons of butter
Sprig of rosemary
Salt and pepper

Wash and dry the Cornish hens. Rub with butter, salt and pepper, leaving a layer of butter on the skin. Sprinkle the minced garlic over them. Set aside on a buttered roasting pan. Add a splash of white wine to the roasting pan.

Preparing the stuffing:

Melt the butter in a skillet on low heat. Add the onion and cook until transparent. Add the bread crumbs and stir until they absorb the butter evenly and become fluffy (2 or 3 minutes). Add the rest of the ingredients, mix together and stuff the Cornish hens.

Cooking:

Preheat the oven to 200c (380f). Cover the roasting pan with aluminium foil, sealing it well, and cook for 25 minutes. Remove the foil, baste the Cornish hens and cook another 20 to 30 minutes until the skin is crispy. You can make a gravy by deglazing the roasting pan with a bit of stock and white wine, thickened with flour. This dish goes well with seasoned rice and fresh asparagus on the side.

Enjoy!
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post #174 of 190 Old 09-19-2013 Thread Starter
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Re: Favorite meals while sailing...

Sounds good, and timely for the Fall season
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post #175 of 190 Old 04-15-2016 Thread Starter
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Re: Favorite meals while sailing...

Few things please me more than a good Paella... one of my favorites and every time it's a little different. My two daughters not only love eating Paella... they love helping make it... those cruising with kids will appreciate the interaction and entertainment value helping cook can provide. My youngest Olivia (9) can peel and de-vein shrimp better and faster than most adults I know

Yum...

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Last edited by T37Chef; 04-15-2016 at 12:47 AM.
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post #176 of 190 Old 04-15-2016 Thread Starter
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Re: Favorite meals while sailing...

Another favorite hot summer day meal... Grilled Tandoori spiced Lamb Rib Chops with Indian Spiced Sweet Potato Stew.... Clearly those girls will chow down on some Lamb! Easy to make and the aroma is amazing. They plated this one with a little help from Daddy



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post #177 of 190 Old 04-15-2016
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Re: Favorite meals while sailing...

My son gave me a Christmas present of the Margarettaville Cookbook - Damned good recipes and I will definitely use a lot of them.

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post #178 of 190 Old 04-16-2016 Thread Starter
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Re: Favorite meals while sailing...

Here is a good raft up item for cocktails and hors-d'oeuvre, we served these when I worked at The Inn at Little Washington, Country Ham Biscuits. Easy and quick to make if you have a oven onboard. The ham keeps well, the biscuits are easy and fast, and the marscapone spread is versitil.
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post #179 of 190 Old 04-16-2016
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Re: Favorite meals while sailing...

Where is T37Chef??? Where is Andrew?? Time for new recipies!

We are at the end of summer here and the end of squid season. Along the coast here you can usually find small fishing boats where you can buy squid right off the boat. These are the small ones- very tender and delicious. The price is also pleasant- about 2 or 3 USD for 1 kilo. This is how I usually prepare them on the boat. It's a one-pot meal.

Quick squid "risotto" for 4 (It's "quick" because I use parboiled rice for this recipe instead of arborio)

Ingredients:

1lb (500g) frest squid, cleaned, skinned and cut in rings
4 or more large cloves garlic, minced
about 2 cups Stock (vegetable or other) for making rice (start with less than 2 cups, you can always add more during the cooking)
olive oil (good olive oil!)
half an onion, finely minced
pinch of spanish paprika
Saffron (as much as you can afford!!)
1 cup rice
salt and pepper
splash of white wine
parsley for garnish

I use a deep skillet with a good lid for this recipe, but a good saucepan also works.

In a deep skillet, sauté the squid and half the garlic in a bit of olive oil (very quickly) and set aside in a bowl (with any juice that came out). In the same skillet, add more olive oil and cook the onions and garlic on low heat until transparent. Add the uncooked rice and mix for a few minutes. Add the stock, paprika, saffron salt and pepper and some white wine and cook with the lid on until the rice is almost done. A few minutes before the rice is cooked, fold in the squid (and any juices) and cook for only another minute or two. Turn off the stove, set aside with the lid on and wait until the last of the stock has been absorbed by the rice. It should still be fairly "wet" though, but no liquid running on the plate from under the rice). Garnish with parsley. I usually serve this with a very cold Torontes white from Argentina (a cheap wine, but what the heck?- on the boat everything tastes great!). A nice salad on the side and what more can one ask for on a late summer's evening?

And with this recipe, I pass the torch to T37Chef!
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Last edited by copacabana; 04-16-2016 at 08:13 AM.
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post #180 of 190 Old 04-16-2016
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Re: Favorite meals while sailing...

Ha ha! I see T37Chef beat to it. He posted his recipe while I was writing mine. Glad to see the thread is alive once more!
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