Recipes from the 2010 Chesapeake Sailnet Rendezvous

[eryka]

Can't remember who I promised this to.

Marinade for grilled veggies:
1/3 cup EACH: olive oil, salad oil, wine vinegar
2 cloves garlic, crushed
1 tsp Dijon mustard
1 tsp dry basil
1 tsp oregano
1/2 tsp marjoram
1/2 tsp rosemary
1/4 tsp black pepper

Whisk all ingredients together. Put veggies in a large ziploc bag and let marinate several hours or overnight. Makes enough for about 2 lbs of mushrooms OR 3 lbs of new potatoes OR similar amount of mixed veggies.

To make individual skewers of mixed veggies, you will need to pre-cook the harder ones so everything grills at the same time. Suggested veggies: zucchini, cut crosswise into 1-inch pieces; carrots cut on an angle into 1/2 inch pieces (pre-boil for about 4 minutes & drain first); red or green bell peppers cut into 1-inch squares; onion, cut in wedges and layers separated; whole mushrooms; new potatoes (pre-boil about 10 minutes & drain, cut in 1/2 if they're big). Thread on skewers and grill 10-15 minutes.

[eryka]

Chef - since you asked, the grill baskets were from Bed Bath & Beyond, Non-Stick Oil Rubbed Bronze Barbecue Kabob Baskets (Set of 4) - Bed Bath & Beyond

[Bermudahigh]

Thanks for the tour and your veggies!
Key Lime Pie:

Key Lime Pie: drink 4 cin and tonics, then...
8 oz of cream cheese at room temp
14 oz can of sweetened condensed milk
1/3 - 1/2 cup of (nellies) key lime juice

beat cream cheese til smooth
blend in milk and lime juice
pour into pie crust and refrigerate at least an hour before serving. on super hot days, i freeze it, then serve.

pie crust: 14 ginger snaps, 1 cup chopped pecans, blend in a processor/blender, then add 1/2 stick of melted butter (salted or un) press into a pie pan then bake at 350 for 10 minutes, cool and fill........njoy.
thanks again for chefs/ms chefs. nice to meet and greet.
njoy, joe/boatless.
__________________
joe s, ocean city nj
BOATLESS

[eryka]

Joe, that recipe is dangerous! No, I'm not even talking about the 4 cin-and-tonics part. It's waaay too temptingly tasty to be that easy. Can't wait to try it, but I hope I don't get too good at it or I'll weigh 500 pounds by the time you guys see me at the next Sailnet gathering.

[wwilson]

Cowboy Caviar

1 can (15 oz.) black beans – rinsed and drained
1 can (4 oz.) can chopped black olives – drained
This last time I couldn’t find chopped ones so I got 2 cans of the sliced and chopped them.
1 small onion, finely chopped
1 clove garlic, finely chopped
2 Tbs. vegetable oil
2 Tbs. lime juice
¼ tsp. salt
¼ tsp. crushed red pepper
¼ tsp. ground cumin
1/8 tsp. ground black pepper
8 oz. package cream cheese, softened
milk or cream – just a few tablespoons
green onions, sliced
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o Mix all the ingredients in a bowl (except the cream cheese, milk and onion).
o Cover and refrigerate for 2 or more hours.
o Blend enough milk with the cream cheese to make it a little thicker than sour cream – just so the chips won’t break when dipping.
o Spread cheese mixture onto a platter or shallow dish and spoon the bean mix over the top.
o Sprinkle green onion on top.
o Serve with tortilla chips.
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Sally – s/v Virginia Dare

(now it's time a Cinzano & Tonic or two)

[eryka]

I so enjoyed this, went to get a bottle for myself and found Cinzano makes a whole line of drinks ... which did we have last weekend?

[wwilson]

Originally Posted by eryka

I so enjoyed this, went to get a bottle for myself and found Cinzano makes a whole line of drinks ... which did we have last weekend?

Hi eryka,
It is "The Original, Rosso, Vermouth" you will see those words on a label, front of bottle, near the bottom.

Fill glass half-full with ice cubes, pour half of that with Cinzano®, fill with tonic, garnish with a lemon or lime slice, Happy mixing.

[sailor50]

The cowboy caviar sound good!