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post #11 of 50 Old 06-09-2008
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Cream cheese with salsa on it is pretty good. Use wheat thins or some other "sturdy" cracker.
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post #12 of 50 Old 06-09-2008
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Shrimp cocktail and toss the tails overboard. Lots of horse radish in the sauce helps.
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post #13 of 50 Old 06-09-2008
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I will no doubt get a lot of sneers for this... but come on!! I have kids, ok!! We really have to have things that kids like. Sorry! Before giving my list, let me say that when I find T37chef... we are going to his boat for snacks (he just doesn't know it yet!)

Here goes Eryka:

1) The choclate chip teddy grahms (SP!????). They come in the brown box and do not absorb moisture quickly.

2) Popcorn. THis is GREAT for cold watches or to munch in the cockpit underway.

3) Fruity snacks. They are fairly healthy and have a lot of sugar.

4) We keep blocks of cheese. They keep pretty well as long as they are not opened. We also keep those water crackers... real thin crackers with no taste and always seems stale (you can tell I love them). Anyways, moisture doesn't do anything to them either since they already taste stale.

5) CD's Guacamole recipe. I should charge for this. T37chef is going to take it now and make a million bucks. Oh well, here goes:

Ingredients:

3-4 avocados. Not those big ones (forget what they are called), the smaller ones that almost look black. You should be able to squeeze them and they are relatively soft... not too soft or they will be brown. Keep them in the fridge when aboard as they will ripe quickly at that point.

1-2 tomatoes. The best ones are actually a little firm, because of the texture and the relaly ripe ones put a lot of water in the guac. So somewhere between ripe and really ripe. I generally use half the amount of tomatoes as avocados... but this will vary depending on size, etc. You will need to experiment.

1/2-1 white onion. Texas sweet onions are the best... but I guess any will do.

Two large tablspoons of chopped garlic. The one that comes in teh glass container... already chopped up, has a blue lid. I don't use fresh.

Salt.

Instructions:

First core the avocados and mash them in a bowl. Then cut up the tomatoes - not too fine. I like mine about 1/8 squares. Add them. Do the same with the onion... cut up but not too fine. Add garlic and salt to taste (I find it takes a LOT of salt... right to the point the guac tastes sweet; too much and it tastes terrible). It is our favorite dish for late afternoon. It does not keep, so invite over friends. Serve with tostado chips. Make sure you are tasting it with the salted tostado chips.... or you might over add the salt.

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post #14 of 50 Old 06-09-2008 Thread Starter
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Some great ideas here - thanx all & keep 'em coming - I'm getting hungry just reading this!
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post #15 of 50 Old 06-09-2008
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Guacamole

Quote:
Originally Posted by Cruisingdad View Post
I will no doubt get a lot of sneers for this... but come on!! I have kids, ok!! We really have to have things that kids like. Sorry! Before giving my list, let me say that when I find T37chef... we are going to his boat for snacks (he just doesn't know it yet!)

Here goes Eryka:

1) The choclate chip teddy grahms (SP!????). They come in the brown box and do not absorb moisture quickly.

2) Popcorn. THis is GREAT for cold watches or to munch in the cockpit underway.

3) Fruity snacks. They are fairly healthy and have a lot of sugar.

4) We keep blocks of cheese. They keep pretty well as long as they are not opened. We also keep those water crackers... real thin crackers with no taste and always seems stale (you can tell I love them). Anyways, moisture doesn't do anything to them either since they already taste stale.

5) CD's Guacamole recipe. I should charge for this. T37chef is going to take it now and make a million bucks. Oh well, here goes:

Ingredients:

3-4 avocados. Not those big ones (forget what they are called), the smaller ones that almost look black. You should be able to squeeze them and they are relatively soft... not too soft or they will be brown. Keep them in the fridge when aboard as they will ripe quickly at that point.

1-2 tomatoes. The best ones are actually a little firm, because of the texture and the relaly ripe ones put a lot of water in the guac. So somewhere between ripe and really ripe. I generally use half the amount of tomatoes as avocados... but this will vary depending on size, etc. You will need to experiment.

1/2-1 white onion. Texas sweet onions are the best... but I guess any will do.

Two large tablspoons of chopped garlic. The one that comes in teh glass container... already chopped up, has a blue lid. I don't use fresh.

Salt.

Instructions:

First core the avocados and mash them in a bowl. Then cut up the tomatoes - not too fine. I like mine about 1/8 squares. Add them. Do the same with the onion... cut up but not too fine. Add garlic and salt to taste (I find it takes a LOT of salt... right to the point the guac tastes sweet; too much and it tastes terrible). It is our favorite dish for late afternoon. It does not keep, so invite over friends. Serve with tostado chips. Make sure you are tasting it with the salted tostado chips.... or you might over add the salt.
Try tomatillas in lieu of the tomatoes and a little lime juice and your guacamole will be "over the top". Mmmmm, going to go make some now.
John
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post #16 of 50 Old 06-09-2008
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"Try tomatillas in lieu of the tomatoes and a little lime juice and your guacamole will be "over the top". Mmmmm, going to go make some now.
John"



Add a dash of cumin and pepper!
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post #17 of 50 Old 06-09-2008
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CD...soon I'll be buying that Discovery 55 with my millions...nice recipe, oh yea...me likes the red mators better than the tomatillos for Guac, if at all!

BTW...Hass Avocados is what you were looking for?

TIP for prepping the avocados: after removing the pit and skin, press the avocados through something like this, easy, all done


Cheers,
Shawn

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Last edited by T37Chef; 06-09-2008 at 07:45 PM.
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post #18 of 50 Old 06-09-2008
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Quote:
Originally Posted by T37Chef View Post
CD...soon I'll be buying that Discovery 55 with my millions...nice recipe, oh yea...me likes the red mators better than the tomatillos for Guac, if at all!

BTW...Hass Avocados is what you were looking for?

TIP for prepping the avocados: after removing the pit and skin, press the avocados through something like this, easy, all done

remember to press plastic wrap down onto the diced avocados..(some folks put the pit in w/ their guac to keep fresh..never understood the science behind that)

By three methods we may learn wisdom: first, by reflection, which is noblest,second is by imitation, which is easiest,third is by experience, which is the bitterest.






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post #19 of 50 Old 06-10-2008
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Another cream cheese one... Block of cream cheese, cocktail sauce (heavy on the horseradish - make it yourself with ketchup and horseradish) and a can of those little shrimp. Mix the cocktail sauce and mini shrimp together, server over the cream cheese with triscuits. We do the hummus and pita thing all the time...

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post #20 of 50 Old 06-10-2008
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Quote:
Originally Posted by T37Chef View Post
CD...soon I'll be buying that Discovery 55 with my millions...nice recipe, oh yea...me likes the red mators better than the tomatillos for Guac, if at all!

BTW...Hass Avocados is what you were looking for?

TIP for prepping the avocados: after removing the pit and skin, press the avocados through something like this, easy, all done

Interesting, thanks T37. Never seen one of those before.

- CD

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