Meals prepared from what you gather

[ianhlnd]

Jeeze, I post a couple pictures of some really good sailing related food, figuring I'd then have to post the recipes in detail- giving out my secret herbs and spices- and what happens, nobody cares, BUT, post a couple pics of butt floss and all kinds of hits. Is this the the depth of this forum? Well, maybe not so much after reading the physics as religion. (Sh_t, I couldn't half fighure that out, and the other half was bulls..t, I figured that part out)

I want to beef up that gallery to beat out Alex (Giulietta) the top gallery poster, and you know after him spending a couple weeks in Wyoming, we'll have a lot of pictures of roads to nowhere, and I'll never catch up. Thank god he's somewhere over the atlantic now and can't upload more

Actually, there were more hits of my boat sitting in the yard than there were of those delicious steamed Pacific mussels with shrimp, corn and broccoli, garlic butter sauce, and 6 day old french bread flattened and fried in butter and garlic.

So anyway, I don't have any idea where this thread is going, after a bistek au pouvre and two bottles of 2 buck chuck (we eat good on the blythe spirit, but drink cheap).

I guess my question is: When out, hanging on the hook, what's your favorite meal that you can make with what you can gather from the sea?

Mine is Giant Rock Scallops, sauteed in garlic and butter
steamed kelp with rice vinegar, steamed along with gooseneck barnacles and fresh fish strips, steamed potatos if I have them, and maybe a fried onion if they haven't gone bad.

What's yours?

[tdw]

Gui's favourite is the dreaded Drunk Chicken but given his current incontinentalance it's more a case of a Pissed Portagee.

A few of my favs are

Fresh fig wrapped in proscuitto. (entree or snack)

Moroccan Chicken with Cous Cous

Whole fish with garlic, ginger and chilli, , a slosh of mirren and a slosh of soya sauce, wrapped in foil and onto the bbq. Serve with boiled rice.

I also like to make up a batch of bearnaise butter (taragon and butter essentially) . You roll the butter up in clingwrap then just cut a sliver off when needed. BBQ your favourite cut of beef and finish off with a dab of the BB and a liberal amoutn of fresh ground black pepper.

BBQ some pork chops and serve with fresh fig and apple sauce.

Baby clam pasta. A fine pasta, say a Spaghettini works best but standard spaghtetti will suffice. Must be cooked al dente. All you do is steam the clams in white wine with chilli and parsley, add the pasta at the last minute but make sure you liberally coat the pasta with the sauce before serving. (even if you don't have the clams this is a great pasta, known as Pasta Aglio E Olio and it is scrumptious.)

For another entree or appetiser which is a bit similar to a bruschetta, take some stale bread (preferably a sour dough) and toast one side only. Pour over some extra virgin olive oil, rub in some garlic and very ripe tomato. Serve with a smoked ham (proscuitto will do but jamon is better). With the addition of a plate of fresh steamed king prawns (thats shrimp to you lot) and a nice crisp dry white wine you will be in seventh heaven.

and finally , although this one is a prepare in advance.

Liberally coat a piece of eyefillet in garlic and olive oil. Leave for 24 hours wrapped in cling wrap. BBQ meat for 15 seconds all round then wrap in foil and bake for 15 minutes. (you need to like rare beef for this one). Remove beef and let sit while you BBQ a thing called Pimiento Padrones. They are absolutely delicious Spanish green peppers. Not typically hot but about one in ten will take your head off. Adds a touch of the unpredictable to your meal. If you can find them serve with sauteed field mushrooms. There is an orange Spanish one that is an absolute ball tearer but I forget it's name.

Any of these can be easily prepared on board if you have the produce available. All my onboard cooking relies on a minimum number of pots and pans.

[tdw]

You stupid bloody Wombat.

Sorry Ian, I stopped reading and started typing before I got to the "from the sea line"

Please substitute seaweed for pasta, dugong for pork, cured penguin for ham, walrus fillet for beef and sperm whale oil for olive.

[sailingdog]

TDW-

I was wondering where in the world you'd be sailing that would have garlic, pork chops, chicken and all those other terrestrial ingredients available. I was beginning to think you'd gone over the edge...

[tdw]

Maybe not over but sailing pretty close to....

[captainchetco]

Fresh caught Mahi Mahi (Dorado) or Albacore Barbequed with garlic and basil, and nothing else.... Heaven.

[ianhlnd]

TDW: What the heck is eyefillet? sounds good but if it's fillet of eye? not so good.

Dorado is a staple down south. In baja they pute an adobe on it, called Dorado Adobado, have yet to find out what the adobado is. They sell a adobe powder in the markets here but not the same.

Stopped grilling on aluminum 'cause heard it led to . . to . . aaahh... you know . . . o yeah, alzheimers.

When's the pissed portagee supposed to be back? Haven't seen any new desert pictures.

[TrueBlue]

Originally Posted by ianhlnd

Stopped grilling on aluminum 'cause heard it led to . . to . . aaahh... you know . . . o yeah, alzheimers.

Sorry to break the news to you ianhlnd, but high aluminum levels do not cause Alzheimer's, but rather Alzheimer's causes high aluminum levels . . . according to conclusive research done years ago, busting this 20 year old myth.

Alzheimer's Society Factsheet

We love steamed clams and mussels gathered from our local waters, along with the wide variety of other sea foods, including New England lobster. During season we live on the stuff and have many recipes to share . . . later when I have more time.

I took a glance at your gallery shellfish photos - nice presentations. One thing that turned me off with the mussels though, was the appearance of barnacles and beards still clinging to the shells. Could be just my way of doing things, but I always scrape and pull this stuff off before cooking . . .

[Idiens]

Moules and frites, yes! A natonal dish.

[TrueBlue]

I had to look that one up . . . Yummm!



Brussels equivilent to fish 'n chips.