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Go Back   SailNet Community > General Interest > General Discussion (sailing related) > Favorite meals while sailing...
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Thread: Favorite meals while sailing... Reply to Thread

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Topic Review (Newest First)
09-19-2013 08:11 AM
Re: Favorite meals while sailing...

Sounds good, and timely for the Fall season
09-16-2013 04:08 PM
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

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.


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.

02-03-2013 10:10 AM
Re: Favorite meals while sailing...

Hot dogs & beans all in one pot.
02-03-2013 08:37 AM
Re: Favorite meals while sailing...

Wing N Wing: In our case the rice would definitely end up undercooked!
02-02-2013 12:29 PM
Re: Favorite meals while sailing...

For those snacks underway, there's something about slices of pepperoni between ritz crackers of triscuits with a slice of sharp cheddar from the block -- so easy so good!
02-02-2013 12:10 PM
Re: Favorite meals while sailing...

The Real Deal.
02-02-2013 07:27 AM
Re: Favorite meals while sailing...

Originally Posted by smurphny View Post
That is great wingnwing! I keep a pressure cooker for making bread. Now it has another use that saves precious fresh water and alcohol. (although it can be cooked in salt water in a pinch) Pasta and sauce is one of my favorite, easy concoctions. Rice and just about anything edible is the other. I wonder about the pressure cooker and rice? There are obviously no chefs on board Philyria.
Rice? Super-easy: put 1 cup brown rice and 1-1/2 cups water in the pot. Bring to pressure. Pour yourself a glass of wine, turn heat under pressure cooker to its lowest possible setting, cook 20 min while drinking wine, turn off flame and allow pressure to drop on its own. Your wine and your rice should be finished at just about exactly the same time.
02-01-2013 07:28 PM
Re: Favorite meals while sailing...

Originally Posted by SVAuspicious View Post

Left to right: Carlos, me, George; photo credit to Anja
Photo somewhere West of Plymouth England enroute to Azores

Meadle a la Auspicious

Meadle is the name my Mom gave a stove-top casserole we often had when i was a child to help stretch meat. The proportions of pasta to meat are pretty forgiving and subject to adjustment based on how much of the other ingredients you have and how many people you are trying to feed. I adapted it for my pressure cooker. This recipe feeds me for two or three meals, sometimes four, depending on how hungry i am and what else i make.

1 cup uncooked pasta (any small pasta shape works well; I use elbow macaroni)
½ lb ground beef (i prefer lean)
2 cloves of garlic, minced or 1 tsp prepared crushed garlic
1 medium onion
3 or 4 small to medium tomatoes
½ to ¾ of a 15 oz can of stewed, crushed, or chopped tomatoes
1 small to medium bell pepper
1 tsp oregano
salt & pepper

I usually make meadle with elbow macaroni. rustle through your vegetables and pitch in whatever is about to go bad. hot peppers, carrots, celery, and cauliflower work well. mushrooms tend to disintegrate, but leftover cooked mushrooms or canned mushrooms added after cooking work well.

In a 4-quart or larger pressure cooker, brown ground beef over medium heat until it crumbles. Pour off the drippings. Stir in the rest of the ingredients. Add the pasta and just enough water (or stock) to barely cover the pasta. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 6-8 minutes. Remove from heat and use the natural release method (if you are patient ) before opening the lid. Transfer to a serving dish. You can sprinkle your choice of cheese over top (feta is great, parmesan is as well).

This dish keeps pretty well, and if sealed in bags with a vacuum sealer can be reheated in the bag in boiling water (even boiling sea water) so you won’t make another pot dirty.
SOunds good!
08-03-2012 08:39 PM
Re: Favorite meals while sailing...

Big Grouper sandwich
08-03-2012 12:46 PM
Re: Favorite meals while sailing...

hot dogs & beans
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