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  #81  
Old 04-22-2012
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Re: Favorite meals while sailing...

If you have a lid for your skillet you could always make the bread on the stove. I've done it in a pinch before. And if you add diced bacon and jalapenos...man...

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Originally Posted by MobiusALilBitTwisted View Post
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
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  #82  
Old 04-23-2012
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Re: Favorite meals while sailing...

I agree, good bump!
Seeya- you're definitely going to have to cook some of those oysters next time we get together.
I don't think you can have a better meal on the boat than something you just caught. For us that would be the local spot prawns (on skewers over the barbie marinated in a spicy sauce or with a tomato sauce with rice or quinoa or cold with a strong horseradish seafood sauce - do I sound like Bubba in Forest Gump?), or Dungeness crab (so many ways to prepare it- they're all good), or if we're really lucky fresh caught salmon, ling cod or red snapper! Ummmm, combine any of the above with Laurie's fresh whole grain bread (sprouted wheat is my personal fav) and a wine of your choice and I'm a happy sailor!


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  #83  
Old 04-23-2012
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Re: Favorite meals while sailing...

Damn that all looks great jrd22
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  #84  
Old 04-23-2012
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Re: Favorite meals while sailing...

"Wendys, McDonalds, Dairy Queen, Taco Bell, Col Sanders and if"
It is a most curious commentary on the WORLD how American junk food has become common all over, and yet, franchises from no other countries seem to have pentrated the US market, let alone most of the global market.
I'm terribly saddened to see the golden arches in places where I used to have to point and pray that whatever I was ordering, was actually intended as food.
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  #85  
Old 04-26-2012
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Re: Favorite meals while sailing...

Bump...

Hereís another recipe from Brazil (and Andrew, it doesnít have azeite de dendÍ!)

Frango assado com batata e batata doce (roast chicken with potatoes and sweet potatoes)

Serves 6

This recipe comes from the cook on our farm in the south of the state of S„o Paulo. Itís a variation on a simple roast chicken recipe common in Brazil. What makes this recipe so special is the tangy marinade made with good wine vinegar and fresh herbs.

Ingredients
1 large chicken, clean and trimmed of fat
2 or 3 small onions, peeled and whole
Potatoes, peeled and cut in quarters for roasting
Sweet potatoes, peeled and cut in large pieces for roasting
Salt and pepper to taste

Marinade:

1 cup good wine vinegar (red or white)
Splash of Worcester sauce
4 tablespoons olive oil
8 garlic cloves, crushed using a mortar and pestle
1 bay leaf
2 tablespoons of fresh basil, minced
2 tablespoons of fresh sweet marjoram, minced
ľ cup fresh parsley, finely chopped
ľ cup spring onion greens, finely chopped
Salt and pepper


Preparation:

Poke little holes in the chicken with a sharp, fine-tipped knife and marinade overnight, turning once or twice. Remove the chicken from the marinade, but keep the marinade for basting. Arrange the chicken, onions, potatoes and sweet potatoes on a roasting pan. Add half of the marinade, cover with foil and roast for 35 minutes in the oven at 175c (350f). Remove the foil and baste with the remaining marinade. Roast uncovered for another 15 to 25 minutes, or until cooked. There should be some liquid still on the bottom of the roasting pan. You may have to add a bit of water during the roasting if the pan starts to dry out. Serve the chicken and potatoes on a platter with the roasting juices.
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  #86  
Old 04-26-2012
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Sounds fantastic
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  #87  
Old 04-26-2012
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Re: Favorite meals while sailing...

Simple Rustic Penne

2-3 Tuscan sausage
6 pieces of bacon
3-4 cloves garlic
1 onion
1 red pepper
Olive oil
Italian spices (rosemary, thyme, oregano, etc.)
Balsamic vinegar

On burner 1, brown some Italian sausage cut into chunks. Set aside sausage when browned. In sausage pan cook 6 pieces of bacon. When crispy, set aside and chop coarse. On burner 2, boil water for pasta. Back on burner one, saute a bulb of garlic (chopped) a white onion (chopped) and a red pepper (chopped) with a little olive oil in the sausage/bacon pan. Season to taste with rosemary, thyme and oregano, if you've got it, and a dash of balsamic vinegar When the pasta is done, strain and put pasta in a serving bowl. Add the sausage and bacon to the pan of veggies just before removing from heat, and stir into the pasta. Serve with a baguette.

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  #88  
Old 04-26-2012
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Re: Favorite meals while sailing...

Two great tortilla ideas:

Tortillas keep for a long time in a Zip-Loc type bag and do not need refrigeration.

1. Spread peanut butter on a tortilla. Slice a banana on top. Roll up and enjoy. It's works as a great breakfast, lunch, or dessert! It's kind of like a peanut butter and jelly but more convenient.

2. Buy the seasoned foil tuna packs at any grocery store. Aldi has a larger pack containing two servings (makes two wraps--perfect for one hungry person). Their flavors include lemon-pepper and sweet and spicy (which isn't that spicy but is quite tasty). Spread tuna on tortilla, add a slice of cheese if you wish. Wrap and enjoy.

Either of these can be made in the morning. If I do make them ahead, then I keep them in a cooler. These are super easy!
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Old 04-27-2012
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Re: Favorite meals while sailing...

I do this at home in the oven, and it may work on a boat but I have to try it first:

Squirt fresh salmon planks with just a dash of lemon juice.
Coat with a very thin coating of mayo (or a mixture of egg and oil)
Top with finely diced white onion
Season with basil and oregano and a sprinkle of ground peccorino cheese

At home: Broil until edges are just brown and the fish flakes easily
At the boat: Wrap in foil and grill until same.

Serve with steamed asparagus and cous cous or wild rice.
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  #90  
Old 04-27-2012
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Re: Favorite meals while sailing...

Quote:
Originally Posted by BubbleheadMd View Post
Coat with a very thin coating of mayo (or a mixture of egg and oil)
Mayo IS a mixture of egg and oil.
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