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In the past I have gotten my sailing fix by racing but my work schedule is too unpredictable to be a reliable crew, nowadays. I have just joined a meetup group. Basically a group of online strangers that invite people out on their boat. One big reason people are there is the sailing, probably more important is the Potluck meals.
I hope my sailing skills gets me invited back but want to make sure my food contribution also stands out to insure I am a guest they want to return.
Please share your prepared cockpit feasts for sharing with guests. Finger foods are best.
In the past I have gotten my sailing fix by racing but my work schedule is too unpredictable to be a reliable crew, nowadays. I have just joined a meetup group. Basically a group of online strangers that invite people out on their boat. One big reason people are there is the sailing, probably more important is the Potluck meals.
I hope my sailing skills gets me invited back but want to make sure my food contribution also stands out to insure I am a guest they want to return.
Please share your prepared cockpit feasts for sharing with guests. Finger foods are best.
I have input but need to know more about the situation, is this a during sailing meal, snacks, after sail meal, and does it involve cooking or pack in/pack out?
So far all meals have been eaten under sail.
Today I am going to grill chicken skewers that have been marinating over night and serve with a satay sauce. I am going too grill some chicken breasts at the same time for Sundays curried chicken salad.
Deviled eggs (using one of those deviled egg containers works best of course, and they can be made ahead of time. I make two batches: the standard recipe and one that's different. My eggs with a bit of sun dried tomato, capers and a thin ribbon of prosciutto on top is always a hit.)
A good, soft buttery Brie and good crackers
Guacamole and chips (I take all the ingredients and prepare on board)
We make the Deviled Eggs but slice the white part crossways instead of lengthwise and use the original foam egg container as the transport/serving dish. Works great and no dishes to clean up.
Smoke the ribs at home prior, wrap in tinfoil and reheat on the grill...just before serving, toss a couple lobster tails on the barbie long enough for the butter to melt in the tin can...
Often our afternoon snack in the summer is home made ahi tuna & asparagus sushimi, mango and chessie crab sushi. We make the rice ahead of time and carry an ample supply of pickled ginger and wasabi on board at all times. This with chilled plum wine and 7 up shooters make a great snack underway. We can be heard yelling WASABI and then quenching with a shooter on hot summer days/
My wife is a trained Chef. Unfortunately she is not a big sailor. I am trying to change that by getting her on the right boat in the right location. I think a weekend on the hook in a remote anchorage may do the trick.
She is contemplating starting a food truck, I have offered to test out here recipes while sailing.
Cookies, brownies and Rice Krispies treats are easy.
My wife often makes homemade pimento cheese sandwiches - she adds some cayenne pepper instead of that sickingly sweet stuff at the grocery store. If you quarter those, they are easy to eat while underway. Same goes for cheese straws and they are pretty easy to find in a grocery store.
I have a friend whose wife always takes stuffed grape leaves.
I invited a good friend to join us for a day sail last year; I got behind schedule and appointed her steward for the trip.
This was her answer:
Moment of Zen
Sailapalooza Event - Saturday, September 17, 2011
Appetizers
Sweet and Spicy Almonds
Smoked Salmon with Cream Cheese, Capers and Red Onion
on Pumpernickel Bread
Paired with Ca'Donini Pinot Grigio and a Selection of Ice-Cold Beer
Lunch
Fresh Mozzarella with Pesto and Tomato Served on a Crusty Baguette
with a Side of Chinese Coleslaw
Paired with Mojitos featuring our Home-Grown Mint
Dessert
Sabayon with Fresh Seasonal Berries
Paired with Juvé Y Camps Brute Nature Cava
But she sent out a .pdf file with fonts and formatting that made it suitable for framing.
The Chinese Coleslaw was fabulous and nothing like you'd expect from the name. She gets the job this year, too!
Purchase a 16 oz. tub of the fresh salsa sold on the produce isle of most grocery stores. (Yea, yea, I know it's cheating and it's dead easy to make great salsa with truly fresh ingredients but this is fast and easy.) Mix the salsa with two ripe, chopped avocados. Or, use one avocado and half the salsa, save the rest for later.
Alternatively you may add diced Swiss cheese to the muck.... Holy Guacamoli!
I'm on a 22 footer, and if we're underway we're heeled over. Favorite snack? Whatever you can hold with your teeth long enough to use your hand to ease / haul the sheet - because the other hand is on the tiller! Especially if you had to cap your gatorade and chuck it aside to tack, then secure the jib sheet and pick your drink back up off the cockpit sole when it rolls past your foot. Cup holders... must get cup holders....
I'm really digging the cream cheese / salsa thing posted above. That's going to be my next one to try for sure. (as soon as I heave out the anchor, anyway)
This is dirt simple and good after the hook is down.
Fresh Jersey corn bought at a farm on the way to the boat. Husk and throw on the Magma.
When you pull the corn off, throw on a slab of good quality tuna brushed with a little olive oil and some salt and cracked pepper, sear one side, flip and sear the other. Slice thin and top with a wasabi cream sauce (just some wasabi whisked into cream).
Wash down with dark & stormies and watch the sun set (only Goslings and Barritts please).
Quick, easy and very little cleanup.
And I too want to sail on Chef's boat! How big is your cockpit?
Tiny 35 C&C but we can stow you in the dinghy on davits, maybe we can meet up in Myers Hole next yearon our way to the LI Sound or back from it Jim.
Our philospohy is we sail well, we eat well, we drink well....we sleep well. Then we wake up and do it again, Just because we are on a sailboat doesnt mean we give up fresh food and creative dishes. We enjoy our grill the most. Seafoood on the grill is great, I like your corn idea, especially Jersey Silver Queen. We keep some apple and cherry wood chips on the boat too. Soak a small handfull in water for 10 minues and once the grill is hot throw them on. Gives you food amazing flavor
Our last club raft up we had 6 boats anchored off of a Sundeer 62. Myself and all the first mates made multiple sushi/ sashimi platters. It was a blast. Some of them had never even eaten it before.
Right now we are doing a lot of fruit grilling. grilled Golden Pineapple rings, grilled peach quarters, grilled quartered apples, and grilled plums. Grill them first lightly....dipp them in rum and throw them for 30 seconds on the grill till they flash and the alcohol burns off. Eat plain or put over vanilla ice cream
Our philospohy is we sail well, we eat well, we drink well....we sleep well. Then we wake up and do it again, Just because we are on a sailboat doesnt mean we give up fresh food and creative dishes.
RobGallagher beat me to it, but +1 on doing the corn in the husk. That is one of the only things I miss about living in Jersey, the fresh corn, they don't know how to grow it right over here in Pennsy. I have never soaked it in sea water, when I am in a rush I don't even soak it, though I prefer to, but it still comes out great!
The cream cheese with hot pepper jelly is great (and mentioned above).
A good variation is to spread goat cheese on a good cracker and put a dollop of hot pepper jelly on top. Lay them out on a platter and they disappear. Sweet, spicy and savory. Slug it down with your fav drink. Sugar, fat, salt and alcohol are the four basic food groups aboard our vessel !!
For cheater deviled eggs..... hard boil and cut lengthwise, leave the yolk in, apply a small dollop of sour cream and another of salsa on top of the exposed yolk. Hit them with a little cayenne or tabasco if you dig it.
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