Favorite meals while sailing... - Page 8 - SailNet Community

   Search Sailnet:

 forums  store  


Quick Menu
Forums           
Articles          
Galleries        
Boat Reviews  
Classifieds     
Search SailNet 
Boat Search (new)

Shop the
SailNet Store
Anchor Locker
Boatbuilding & Repair
Charts
Clothing
Electrical
Electronics
Engine
Hatches and Portlights
Interior And Galley
Maintenance
Marine Electronics
Navigation
Other Items
Plumbing and Pumps
Rigging
Safety
Sailing Hardware
Trailer & Watersports
Clearance Items

Advertise Here






Go Back   SailNet Community > General Interest > General Discussion (sailing related)
 Not a Member? 


Like Tree54Likes
Reply
 
LinkBack Thread Tools
  #71  
Old 07-14-2008
T37Chef's Avatar
Senior Member
 
Join Date: Oct 2006
Location: Maryland
Posts: 4,046
Thanks: 52
Thanked 26 Times in 25 Posts
Rep Power: 8
T37Chef will become famous soon enough
Quote:
Originally Posted by wdtracey View Post
French Cut Green Bean Cassarole, (we have all had it- Green beans, mushroom soup, and canned fried onion rings for the topping).
A classic, in our house this dish is reserved for Thanksgiving dinner only...its tradition
__________________
Shawn
Tartan 37 - S/V Windgeist

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.

Photo by Joe McCary
Reply With Quote Share with Facebook
  #72  
Old 04-22-2012
T37Chef's Avatar
Senior Member
 
Join Date: Oct 2006
Location: Maryland
Posts: 4,046
Thanks: 52
Thanked 26 Times in 25 Posts
Rep Power: 8
T37Chef will become famous soon enough
Re: Favorite meals while sailing...

bump
__________________
Shawn
Tartan 37 - S/V Windgeist

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.

Photo by Joe McCary
Reply With Quote Share with Facebook
  #73  
Old 04-22-2012
MobiusALilBitTwisted's Avatar
Senior Member
 
Join Date: Jun 2007
Location: in a truck
Posts: 180
Thanks: 3
Thanked 1 Time in 1 Post
Rep Power: 8
MobiusALilBitTwisted is on a distinguished road
Re: Favorite meals while sailing...

i read 8 pages for "Bump"














pork chops, in cream of mushroom soup, white rice field peas, would add corn bread but i don't have an oven on the boat, ?Glass of Iced Tea.



ps Than you T37Chef
__________________
MobiusALilBitTwisted
S/V
To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.

1985 Venture 25
Fl Gulf Coast

"Ouch!
My eyes are bleeding."
Bob Perry


GrahamO
"Möbius,You need another drink. You are starting to make sense".

Last edited by MobiusALilBitTwisted; 04-22-2012 at 04:18 PM.
Reply With Quote Share with Facebook
  #74  
Old 04-22-2012
Bilgewater's Avatar
Hmmm
 
Join Date: Jul 2008
Location: Campbell River, British Columbia
Posts: 514
Thanks: 0
Thanked 0 Times in 0 Posts
Rep Power: 7
Bilgewater is on a distinguished road
Re: Favourite meals while sailing...

Good bump.

Well, my favourite far beyond anything is BBQ wild oysters. I've experimented with many variations with different sauces and cheeses and various results but I always go back to my first and one other variation that are IM(NON-CHEF)HO delicious.

BBQ oysters - from the sea.

Step 1
Getting there...
Get in your skiff and get to the oyster patch.

Step 2
Gathering the oysters...these photos were taken in Desolation Sound







Step 3
The BBQ
Get-em on the BBQ. When they open, shuck-em trying your best to preserve the boiling juice in the shell.



Step 4
Add the hot sauce. Originally I was using Tabasco sauce which I still like the best but a very close 2nd and much more flavourful is "Por Qwan" Chilly Paste with sweet basil leaves which is available in Asian stores.



Step 5
Cook a bit longer and use a tool such as a knife or spoon and regularly push down on the oyster until it just begins to firm up (don't wait too long). Then carefully lay a slice of "Dubliner Irish Cheese" on each oyster, a squeeze of lime and close the lid until melted.

Step 5
The result...a meal fit for the discerning...serve with cheap white wine in a box.



I once served this to a very fussy friend of mine that thought the whole process was a bit repulsive and the finished product was slightly less than appealing. Some time later he remarked that this was likely the best thing he has ever eaten.
jrd22, T37Chef and copacabana like this.
__________________

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.

Impulse III
Truant Pilothouse
Reply With Quote Share with Facebook
  #75  
Old 04-22-2012
Senior Member
 
Join Date: Oct 2007
Location: Brazil
Posts: 886
Thanks: 2
Thanked 18 Times in 17 Posts
Rep Power: 7
copacabana is on a distinguished road
Re: Favorite meals while sailing...

Here's one from my upcoming book on Brazilian cuisine. It's a great recipe that we make aboard when we can buy frest shrimp from a fishing boat (which is most of the year). If you don't have a food processor or blender aboard you can use a potato masher.


Bobo de Camarăo (shrimp and manioc stew)

In the northeast of Brazil, any dish thickened with puréed manioc is called a “bobó”. The most popular bobó is made with shrimp, but you can make it with any seafood.

750 grams (1˝ pounds) of large shrimp
750 grams (1˝ pounds) of manioc (cassava), peeled and cut in pieces
˝ red pepper, chopped
˝ green pepper, chopped
3 ripe tomatoes, peeled and cup into small cubes.
1 onion, chopped
2 cloves garlic, minced
˝ cup azeite de dendę (red palm oil)
2 tablespoons vegetable oil
1 cup coconut milk
1 liter of water
Juice of 1 lime
1 tablespoon fresh coriander, chopped
1 tablespoon fresh pimenta do cheiro peppers (or other type of hot pepper)
Salt and pepper to taste

Preparation:

Remove the heads, peel and de-vein the shrimp. Season with a little salt, pepper and lime juice and set aside in the fridge. Use the heads and shells to make the stock by simmering in 1 liter of water for 30 minutes. Strain to remove the heads and shells. In the same pot, add the pieces of manioc to the stock and cook until fork-tender (about 15 minutes). Blend the still-hot manioc pieces and some of the stock in a blender or food processor until you have a creamy paste. Set aside.

In a deep skillet, sauté the shrimp and garlic in the olive oil and set aside the shrimp. In the same olive oil, sauté the red and green peppers and onion until tender. Add the tomatoes and cook on medium heat for a few minutes. Add the pureed manioc and leftover stock until you have the consistency of a thick, creamy soup and simmer for 5 minutes until the flavours blend. Add the sautéed shrimp, coconut milk, azeite de dendę, hot peppers and coriander. Bring to a simmer and serve.

Serving suggestions: Serve the bobó in a ceramic pot with a dish of white rice and a simple farofa on the side.
T37Chef likes this.
__________________
Vindö 50
Reply With Quote Share with Facebook
  #76  
Old 04-22-2012
tdw's Avatar
tdw tdw is offline
Super Fuzzy Moderator
 
Join Date: Oct 2006
Location: Sydney Australia
Posts: 14,330
Thanks: 5
Thanked 67 Times in 62 Posts
Rep Power: 10
tdw is a jewel in the rough tdw is a jewel in the rough tdw is a jewel in the rough
Re: Favorite meals while sailing...

I keep seeing Brazilian recipes and they do set the old taste buds a flutter but you cannot buy Azeite de Dende in Australia.
__________________
Andrew B

“Give a man a fire and he's warm for a day, but set fire to him and he's warm for the rest of his life.” Terry Pratchett

Last edited by tdw; 04-22-2012 at 11:43 PM.
Reply With Quote Share with Facebook
  #77  
Old 04-22-2012
Senior Member
 
Join Date: Oct 2007
Location: Brazil
Posts: 886
Thanks: 2
Thanked 18 Times in 17 Posts
Rep Power: 7
copacabana is on a distinguished road
Re: Favorite meals while sailing...

See if you can find a Caribbean or African specialty shop and ask for (red) palm oil. It comes as a paste sometimes (halve it in the recipe) or liquid. It has a distinctive deep yellow/reddish colour. It shouldn't be too hard to find.

I'll try to post another recipe that doesn't have azeite de dende.
__________________
Vindö 50
Reply With Quote Share with Facebook
  #78  
Old 04-22-2012
tdw's Avatar
tdw tdw is offline
Super Fuzzy Moderator
 
Join Date: Oct 2006
Location: Sydney Australia
Posts: 14,330
Thanks: 5
Thanked 67 Times in 62 Posts
Rep Power: 10
tdw is a jewel in the rough tdw is a jewel in the rough tdw is a jewel in the rough
Re: Favorite meals while sailing...

Quote:
Originally Posted by copacabana View Post
See if you can find a Caribbean or African specialty shop and ask for (red) palm oil. It comes as a paste sometimes (halve it in the recipe) or liquid. It has a distinctive deep yellow/reddish colour. It shouldn't be too hard to find.

I'll try to post another recipe that doesn't have azeite de dende.
Is this it ?


Elaeis Organic - organic & ethical virgin red palm fruit oil 1lt
Elaeis Organic Virgin Red Palm Oil is processed up to 10 times faster than standard palm fruit oil to ensure the preservation of the oils natural goodness and quality. Expeller pressing, the chosen method of extraction used to protect the freshness and quality of edible oils, is used to extract the oil from the palm fruit.

Cheers

Andrew
__________________
Andrew B

“Give a man a fire and he's warm for a day, but set fire to him and he's warm for the rest of his life.” Terry Pratchett
Reply With Quote Share with Facebook
  #79  
Old 04-22-2012
Member
 
Join Date: Aug 2011
Location: Englewood, Ohio
Posts: 38
Thanks: 0
Thanked 0 Times in 0 Posts
Rep Power: 0
Tbrad is on a distinguished road
Wink Re: Favorite meals while sailing...

The glory of Europe?? Ya haven't got nuthin' on Englewood, Ohio. Why shucks, we've got Wendys, McDonalds, Dairy Queen, Taco Bell, Col Sanders and if you want to go whole hog you can even go to the local Ponderosa.
Reply With Quote Share with Facebook
  #80  
Old 04-22-2012
Senior Member
 
Join Date: Oct 2007
Location: Brazil
Posts: 886
Thanks: 2
Thanked 18 Times in 17 Posts
Rep Power: 7
copacabana is on a distinguished road
Re: Favorite meals while sailing...

Andrew, that looks to be the stuff. If it's very thick (like a paste), just cut the quantity in half in the recipe. Let me know how it turns out! I'll post a few more Brazilian recipies later.
__________________
Vindö 50
Reply With Quote Share with Facebook
Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools

 
Posting Rules
You may post new threads
You may post replies
You may post attachments
You may edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Off-Season Sailing Seminars Dobbs Davis Learning to Sail Articles 0 12-05-2001 07:00 PM
How Other Sailors Learned Mark Matthews Learning to Sail Articles 0 08-31-2001 08:00 PM
Great Books for Beginners Mark Matthews Gear and Maintenance Articles 0 01-27-2000 07:00 PM
Are the Kids on a Sabbatical? Micca Hutchins Learning to Sail Articles 0 04-04-1999 08:00 PM


All times are GMT -4. The time now is 11:53 AM.

Add to My Yahoo!         
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
SEO by vBSEO 3.6.1
(c) Marine.com LLC 2000-2012

The SailNet.com store is owned and operated by a company independent of the SailNet.com forum. You are now leaving the SailNet forum. Click OK to continue or Cancel to return to the SailNet forum.