The Two Pot Cook Off - Page 3 - SailNet Community
 9Likes
Reply
 
LinkBack Thread Tools
post #21 of 54 Old 08-08-2011
Senior Member
 
PaulfromNWOnt's Avatar
 
Join Date: Aug 2010
Location: Fort Frances, ON, CA
Posts: 342
Thanks: 0
Thanked 1 Time in 1 Post
Rep Power: 5
 
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
PaulfromNWOnt is offline  
Quote Quick Reply Share with Facebook
Sponsored Links
Advertisement
 
post #22 of 54 Old 08-08-2011
Senior Member
 
jackdale's Avatar
 
Join Date: Dec 2008
Location: Calgary, AB, Canada
Posts: 9,028
Thanks: 27
Thanked 59 Times in 56 Posts
Rep Power: 7
 
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.
JimMcGee likes this.

__________________
ISPA Yachtmaster Offshore Instructor Evaluator
Sail Canada Advanced Cruising Instructor
IYT Yachtmaster Coastal Instructor
ASA 201, 203, 204, 205, 206, 214
As I sail, I praise God, and care not. (Luke Foxe)
jackdale is offline  
Quote Quick Reply Share with Facebook
post #23 of 54 Old 08-09-2011
Senior Member
 
Allanbc's Avatar
 
Join Date: Apr 2007
Posts: 525
Thanks: 0
Thanked 1 Time in 1 Post
Rep Power: 9
 
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.
JimMcGee likes this.

"When in command, command." -- Admiral Nimitz

Difference between a power boater and a sailor out on the water: A power boater is going some place special, a sailor is already there.

s/v Zotz 1981 Pearson 365 Ketch Hull #375
Allanbc is offline  
Quote Quick Reply Share with Facebook
post #24 of 54 Old 08-18-2011
Senior Member
 
bljones's Avatar
 
Join Date: Oct 2008
Location: South Coast Ontario
Posts: 8,469
Thanks: 35
Thanked 90 Times in 80 Posts
Rep Power: 8
   
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


It's 5 o'clock somewhere:


To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
bljones is offline  
Quote Quick Reply Share with Facebook
post #25 of 54 Old 08-18-2011
Senior Member
 
jackdale's Avatar
 
Join Date: Dec 2008
Location: Calgary, AB, Canada
Posts: 9,028
Thanks: 27
Thanked 59 Times in 56 Posts
Rep Power: 7
 
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.

__________________
ISPA Yachtmaster Offshore Instructor Evaluator
Sail Canada Advanced Cruising Instructor
IYT Yachtmaster Coastal Instructor
ASA 201, 203, 204, 205, 206, 214
As I sail, I praise God, and care not. (Luke Foxe)
jackdale is offline  
Quote Quick Reply Share with Facebook
post #26 of 54 Old 09-01-2011
Senior Member
 
bljones's Avatar
 
Join Date: Oct 2008
Location: South Coast Ontario
Posts: 8,469
Thanks: 35
Thanked 90 Times in 80 Posts
Rep Power: 8
   
And, back to chicken. Chicken tournedos with capers, beans and taters.



Dock Six Chronicles: Two-Burner Meal of the Week #4

It's 5 o'clock somewhere:


To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
bljones is offline  
Quote Quick Reply Share with Facebook
post #27 of 54 Old 09-01-2011 Thread Starter
tdw
Super Fuzzy Moderator
 
tdw's Avatar
 
Join Date: Oct 2006
Location: Sydney Australia
Posts: 16,413
Thanks: 15
Thanked 103 Times in 97 Posts
Rep Power: 10
     
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 ?

Andrew B

“Life is a trick, and you get one chance to learn it.”
― Terry Pratchett, Nation

Malo 39 Classic
tdw is offline  
Quote Quick Reply Share with Facebook
post #28 of 54 Old 09-01-2011
Senior Member
 
bljones's Avatar
 
Join Date: Oct 2008
Location: South Coast Ontario
Posts: 8,469
Thanks: 35
Thanked 90 Times in 80 Posts
Rep Power: 8
   
Tea Clipper Sauce: Equal parts Worcestershire sauce and Soy Sauce, with brown sugar added to taste.

It's 5 o'clock somewhere:


To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
bljones is offline  
Quote Quick Reply Share with Facebook
post #29 of 54 Old 09-04-2011 Thread Starter
tdw
Super Fuzzy Moderator
 
tdw's Avatar
 
Join Date: Oct 2006
Location: Sydney Australia
Posts: 16,413
Thanks: 15
Thanked 103 Times in 97 Posts
Rep Power: 10
     
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
JimMcGee likes this.

Andrew B

“Life is a trick, and you get one chance to learn it.”
― Terry Pratchett, Nation

Malo 39 Classic
tdw is offline  
Quote Quick Reply Share with Facebook
post #30 of 54 Old 09-04-2011
Once known as Hartley18
 
Classic30's Avatar
 
Join Date: Aug 2007
Location: Melbourne, Australia
Posts: 4,794
Thanks: 45
Thanked 65 Times in 65 Posts
Rep Power: 9
   
Dock
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.

-
"Honestly, I don't know why seamen persist in getting wrecked in some of the outlandish places they do, when they can do it in a nice place like Fiji." -- John Caldwell, "Desperate Voyage"
Classic30 is offline  
Quote Quick Reply Share with Facebook
Reply

Quick Reply
Message:
Options

Register Now



In order to be able to post messages on the SailNet Community forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
Please note: After entering 3 characters a list of Usernames already in use will appear and the list will disappear once a valid Username is entered.


User Name:
Password
Please enter a password for your user account. Note that passwords are case-sensitive.

Password:


Confirm Password:
Email Address
Please enter a valid email address for yourself.

Email Address:
OR

Log-in









Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.




Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page



Similar Threads
Thread Thread Starter Forum Replies Last Post
MARINE COOK STOVES DUNCANBABY General Discussion (sailing related) 4 12-09-2012 03:07 PM
First time galley cook debrad7 herSailNet 20 01-24-2009 11:32 AM
Cook for 76 ft. Sailing Ketch Ladyf Crew Wanted/Available 4 02-25-2003 07:54 AM
CREW/COOK Needed eanjax Crew Wanted/Available 3 01-20-2001 08:50 AM
Crew/Cook Available johnbashew Crew Wanted/Available 0 01-10-2001 02:11 PM

Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On
Trackbacks are On
Pingbacks are On
Refbacks are On

 
For the best viewing experience please update your browser to Google Chrome