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Go Back   SailNet Community > Out There > Cruising & Liveaboard Forum > Provisioning
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  #21  
Old 08-08-2011
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In a pan, fry up 2 chicken breasts until nicely browned.

In a pot, make rice for 2 as normal, but substitute tomato juice for most of the water.

When the rice is mostly cooked, add in the chicken and spice to taste, then allow to finish cooking.

In the frying pan, add the frozen asparagus that you've been using as an icepack in your cooler. Fry until tender. Turn off burner, add slice(s) of cheese on top, pepper, and cover to melt cheese.

Serve with a nice white.

Last edited by PaulfromNWOnt; 08-08-2011 at 11:38 PM. Reason: missed part of a step
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  #22  
Old 08-08-2011
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2 pots

Penne Putenesca

In one pot boil up some penne (one cup per person)

In a frypan

Saute some garlic and anchovies in a 1/4 cup olive oil

Add some sliced roma tomatoes

Let simmer for about ten minutes

Add a tablespoon or two of capers, 1/4 teaspoon red pepper flakes, 1/2 cup of sliced olives.

Drain penne and add to sauce. Stir, serve and savour.
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  #23  
Old 08-09-2011
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Shrimp in Rum and Mint Sauce over Coconut Ginger Rice

Pot

1 teaspoon butter
minced garlic (1-3 cloves)
slivered ginger (about 1" piece slivered)
2 cups water
1 cup coconut milk
1 1/2 cups rice

Saute garlic and ginger in butter for about 1 minute. Add rice and stir to coat with butter. Add water and coconut milk, bring to a boil, reduce heat to simmer until done. (Roughly 20 minutes.)


Skillet

3 tablespoons unsalted butter
1 1/2 pounds shrimp, peeled and deveined
2 cloves garlic, minced
1 to 2 jalapeño or serrano chilies, seeded and minced
1/4 cup finely chopped fresh mint
4 scallions, trimmed and finely chopped (can substitute white, yellow, or green onions)
1/4 cup dark rum
2 to 3 tablespoons fresh lime juice
Salt and freshly ground black pepper, to taste

Melt the butter in a large frying pan over medium heat. Add the shrimp, garlic, and chilies and cook for 1 minute.

Stir in the mint, scallions, rum, lime juice, and salt and pepper. Bring the mixture to a boil and cook until the shrimp are done, about 1 minute. Remove the shrimp with a slotted spoon and transfer to a serving dish.

Boil the sauce over high heat until thick and syrupy, 2 to 3 minutes. Correct the seasonings, adding salt or lime juice to taste. Pour the sauce over the shrimp and serve at once over coconut ginger rice.
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  #24  
Old 08-18-2011
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I'm just gonna go for the KO in the dessert category, with one burner/pot/pan to spare: Cabo Crepes.

Dock Six Chronicles: Two-Burner Tastiness: Dessert

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Old 08-18-2011
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Bananas Foster

Peel bananas, cut in half and then again lengthwise.

Put a good dollop of butter in a frying pan with brown sugar and caramelize. Add bananas and heat, add some dark rum and flambe.

Serve over good vanilla ice cream (the last two boats I have been on had great freezers.)

I once did this for my wife, the only ice cream we could find was bubblegum. It worked.
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  #26  
Old 09-01-2011
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And, back to chicken. Chicken tournedos with capers, beans and taters.



Dock Six Chronicles: Two-Burner Meal of the Week #4
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Old 09-01-2011
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This week its going to be a rabbit casserole for the Womboat crew. I think I can get it done under the two pot rules, I'll report back on Monday.

Chook looks good Jones. I'm not absolutely convinced about the peanuts and wtf is Tea Clipper Sauce ?
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Old 09-01-2011
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Tea Clipper Sauce: Equal parts Worcestershire sauce and Soy Sauce, with brown sugar added to taste.
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  #29  
Old 09-04-2011
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So there it was .... one rabbit lovingly cooked and ready for its photo opportunity ..... but I digress,

This is best done is a deep skillet or saute pan. You could also use a deep casserole pot ... such as La Chassuer French oven kind of thing.

First up chop your rabbit into manageable pieces. Halved or quartered would do though I go for smaller. Onion, garlic, speck * into a generous dollop of olive oil. Let the flavours seep into the oil then remove the solids. Dust rabbit in flour and fry off in the oil. When brown, add a generous slosh of whatever takes your fancy. I used a Spanish Jerez (dry sherry) but white or even red wine will work just as well. Let this boil off for a minute then reduce to a simmer, adding stock (veal or chicken) to almost cover the meat, leave to simmer for half an hour, then throw in some small onions and a stalk of taragon. Season to taste.

Potatoes and carrots into a steamer , when almost done throw in a handful of beans.

Onions should be done by now so some butter and parsely over the veg , you are ready to serve.

Place a couple of pieces of rabbit on plate, some veg, a touch of the sauce, fresh ground pepper and a nice bottle of French sauvignon blanc. Ready for the pic, hand me the camera would you sweetheart .... what do mean you what camera .... sigh ....

Still and all it was quite delicious.

Of interest though ... do Americans eat rabbit ? You could easily substitite
chook.

* speck ... Speck - Wikipedia, the free encyclopedia
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  #30  
Old 09-04-2011
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I haven't had rabbit in years, TD. Isn't it off the menu? Wot, with mixametocious and calicivirus and all that??

I know at one point reputable butchers would sell the liver(?) with the rabbit so you could check it was safe to eat.. but chook is safer still.. and it tastes the same at KFC.
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