The Two Pot Cook Off - Page 4 - SailNet Community

   Search Sailnet:

 forums  store  


Quick Menu
Forums           
Articles          
Galleries        
Boat Reviews  
Classifieds     
Search SailNet 
Boat Search (new)

Shop the
SailNet Store
Anchor Locker
Boatbuilding & Repair
Charts
Clothing
Electrical
Electronics
Engine
Hatches and Portlights
Interior And Galley
Maintenance
Marine Electronics
Navigation
Other Items
Plumbing and Pumps
Rigging
Safety
Sailing Hardware
Trailer & Watersports
Clearance Items

Advertise Here






Go Back   SailNet Community > Out There > Cruising & Liveaboard Forum > Provisioning
 Not a Member? 


Like Tree9Likes
Reply
 
LinkBack Thread Tools
  #31  
Old 09-04-2011
tdw's Avatar
tdw tdw is offline
Super Fuzzy Moderator
 
Join Date: Oct 2006
Location: Sydney Australia
Posts: 14,330
Thanks: 5
Thanked 67 Times in 62 Posts
Rep Power: 10
tdw is a jewel in the rough tdw is a jewel in the rough tdw is a jewel in the rough
Quote:
Originally Posted by Hartley18 View Post
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.

Rabbit is still sold with liver and kidneys intact. I often buy them, really very different to chicken and I've never fallen ill from eating rabbit (or chook for that matter). I often buy to cook on the boat or freeze for later use but I always pull out the liver and kidneys to have on toast for breakfast with scrambled eggs. mmmmm ..... . Thankfully "she who forgot the camera" loathes offal so I gets to wolf it down all by myself.
__________________
Andrew B

“Give a man a fire and he's warm for a day, but set fire to him and he's warm for the rest of his life.” Terry Pratchett
Reply With Quote Share with Facebook
  #32  
Old 09-04-2011
Classic30's Avatar
Once known as Hartley18
 
Join Date: Aug 2007
Location: Melbourne, Australia
Posts: 4,435
Thanks: 25
Thanked 35 Times in 35 Posts
Rep Power: 8
Classic30 will become famous soon enough Classic30 will become famous soon enough
Quote:
Originally Posted by tdw View Post
Rabbit is still sold with liver and kidneys intact. I often buy them, really very different to chicken and I've never fallen ill from eating rabbit (or chook for that matter). I often buy to cook on the boat or freeze for later use but I always pull out the liver and kidneys to have on toast for breakfast with scrambled eggs. mmmmm ..... .
Interesting!.. The stuff you learn on SailNet.

Quote:
Originally Posted by tdw View Post
Thankfully "she who forgot the camera" loathes offal so I gets to wolf it down all by myself.
Jeepers, TD! She ain't the only one!!!

PLEASE don't bring any along on October 1 or, by Heavens, the rest of us won't Wait... and you'll be the only one left on the boat.
__________________
-
"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"

Last edited by Classic30; 09-04-2011 at 10:30 PM.
Reply With Quote Share with Facebook
  #33  
Old 09-05-2011
tdw's Avatar
tdw tdw is offline
Super Fuzzy Moderator
 
Join Date: Oct 2006
Location: Sydney Australia
Posts: 14,330
Thanks: 5
Thanked 67 Times in 62 Posts
Rep Power: 10
tdw is a jewel in the rough tdw is a jewel in the rough tdw is a jewel in the rough
Quote:
Originally Posted by Hartley18 View Post
Interesting!.. The stuff you learn on SailNet.



Jeepers, TD! She ain't the only one!!!

PLEASE don't bring any along on October 1 or, by Heavens, the rest of us won't Wait... and you'll be the only one left on the boat.
OK OK, I'll leave the camera at home it they offend you so much.
__________________
Andrew B

“Give a man a fire and he's warm for a day, but set fire to him and he's warm for the rest of his life.” Terry Pratchett
Reply With Quote Share with Facebook
  #34  
Old 09-05-2011
bljones's Avatar
Senior Member
 
Join Date: Oct 2008
Location: South Coast Ontario
Posts: 8,128
Thanks: 32
Thanked 69 Times in 62 Posts
Rep Power: 7
bljones has a spectacular aura about bljones has a spectacular aura about
No pics, no prize, fuzzball.

Breakfast: Two-bite breakfast sandwiches:

__________________
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.
Reply With Quote Share with Facebook
  #35  
Old 09-07-2011
MacGyverRI's Avatar
Senior Member
 
Join Date: Nov 2007
Location: East Providence, R.I.
Posts: 360
Thanks: 0
Thanked 1 Time in 1 Post
Rep Power: 7
MacGyverRI is on a distinguished road
When you finish all those dinners, here's a really Decadent Dessert;
[B]

MacGyverRI's Chocolate Tiramisu layer cheesecake w/ Chocolate Ganache
(I actually won a contest w/ this)

It can also be done in a large pressure cooker, just use a spring-form pan that will fit in it.

Tools;
2, 9-10" spring form pans or bake 2 batches OR slice the whole thing in 1/2 (are you as good as me? lol)
Parchment paper to line the pans
good mixer w/ whisk or paddle

part 1;
2 1/2 lb. cream cheese (5 packs)
1/4 cup confectioners or raw cane Turbinado/Demara type sugar
1 pint half and half or whipping cream (NEVER use sour cream) save 3-4 Tbl. for Ganache
1-2 Tbl. vanilla
4 lg. eggs
5-8 oz. Ghirardelli (Hersheys or? as a last resort) pure ground chocolate powder (not the sweetened type)

mix all the above,
line pans w/ buttered parchment paper and split the mixture into 2 equal layers.
bake at 375 for 10-15 mins, reduce to 325 for 40-50 mins total baking time and toothpick comes out clean.


Part 2, Tiramisu Filling;
8 oz. Marscapone cheese OR 8 oz Ricotta cheese w/ 2 Tbl. ea. cream and confectioners sugar.

2-3 Tbl. instant coffee and 1-2 oz. Kahlua is also great

1/8 cup confectioners sugar (or to taste)
blend this in a food processor until very smooth.

NEXT, 1/2 filling goes on ea layer
cheesecake/filling/cheesecake/filling
Fridge this for 2-3 hrs. and make the Ganache when cheesecake is very cold


Fun Part;
1/2-3/4 lb. 60%+ cocoa butter chocolate (save a few squares for grating on top)
break it up and melt in double boiler w/ 3-4 tbls. cream
whisk this up well until very smooth then (Work quickly) pour it all over the cheesecake using a sm. spatula to spread it evenly on top and sides then quickly grate the blocks on top.

Fridge again for an hr. then it can be served.


Warning, you can gain weight just looking at it.....
__________________
Ken, East Prov., R.I. Bootlegger, PY26 Paceship

If you like my posts, or they were helpful, please click the "scales" icon on top right to add Rep points.
To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Reply With Quote Share with Facebook
  #36  
Old 09-07-2011
Senior Member
 
Join Date: Aug 2011
Location: East Stroudsburg, PA
Posts: 170
Thanks: 0
Thanked 0 Times in 0 Posts
Rep Power: 3
anthemj24 is on a distinguished road
Arroz con Pollo

6 pieces of chicken (preferably bone in)
½ cup of oil
1 medium onion finely minced
1 tbsp minced garlic
½ cup of Aji Amarillo
1 bush of fresh cilantro washed and blended with very little water
2 sweet peppers (red, yellow or orange) half minced, half for decoration
3 cups of rice
1 cup peas
½ cup corn
2 ½ cups of water
½ cup of beer
Salt
Pepper

Preparation:

Heat oil in a big pot, sautee garlic, add chicken, salt, pepper and cook until chicken turns a golden color. In the same pot with the chicken add onions, aji amarillo, the cilantro and the beer, stir and cook until the chicken is done and tender.

Once the chicken is done take it out and sit it on the side. Add into the pot rice, peas, corn and sweet pepper. Add the water, check and correct seasoning, stir and let the rice cook @ medium heat for approximately 20 minutes

Serve rice and chicken decorating it with with sweet peppers. Top it with creole sauce.
JimMcGee likes this.
Reply With Quote Share with Facebook
  #37  
Old 09-11-2011
MacGyverRI's Avatar
Senior Member
 
Join Date: Nov 2007
Location: East Providence, R.I.
Posts: 360
Thanks: 0
Thanked 1 Time in 1 Post
Rep Power: 7
MacGyverRI is on a distinguished road
What's Chook?
__________________
Ken, East Prov., R.I. Bootlegger, PY26 Paceship

If you like my posts, or they were helpful, please click the "scales" icon on top right to add Rep points.
To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Reply With Quote Share with Facebook
  #38  
Old 09-12-2011
tdw's Avatar
tdw tdw is offline
Super Fuzzy Moderator
 
Join Date: Oct 2006
Location: Sydney Australia
Posts: 14,330
Thanks: 5
Thanked 67 Times in 62 Posts
Rep Power: 10
tdw is a jewel in the rough tdw is a jewel in the rough tdw is a jewel in the rough
Quote:
Originally Posted by MacGyverRI View Post
What's Chook?







__________________
Andrew B

“Give a man a fire and he's warm for a day, but set fire to him and he's warm for the rest of his life.” Terry Pratchett

Last edited by tdw; 09-12-2011 at 12:45 AM.
Reply With Quote Share with Facebook
  #39  
Old 09-12-2011
MacGyverRI's Avatar
Senior Member
 
Join Date: Nov 2007
Location: East Providence, R.I.
Posts: 360
Thanks: 0
Thanked 1 Time in 1 Post
Rep Power: 7
MacGyverRI is on a distinguished road
Well, at least it's a "Rhode Island" chicken lol

"Rhody Red" is the breed in the pic.
__________________
Ken, East Prov., R.I. Bootlegger, PY26 Paceship

If you like my posts, or they were helpful, please click the "scales" icon on top right to add Rep points.
To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Reply With Quote Share with Facebook
  #40  
Old 10-13-2011
Senior Member
 
Join Date: Oct 2007
Location: Brazil
Posts: 886
Thanks: 2
Thanked 18 Times in 17 Posts
Rep Power: 7
copacabana is on a distinguished road
I thought I'd bump up this thread. Here's a recipe for a traditional Afro-Brazilian dish from Bahia, in the northeast of Brazil, taken from my upcoming book on Brazilian cuisine. It's a 2 pot meal if you make the rice in the second pot. BTW, the red palm oil can be found in Brazilian or African specialty shops. There's no substitute.


Xinxim de galinha (chicken cooked with shrimp, peanuts and cashews)

Serves 4 to 6

Ingredients:

1 chicken, cut in pieces
½ cup azeite de dendê (red palm oil)
200 grams (1/4 pound) fresh or dried shrimp (shell the fresh shrimp)
¼ cup finely crushed peanuts
¼ cup finely crushed cashews
¼ cup of puréed dried shrimp (can be made in a blender)
1 small green pepper, chopped
3 to 4 ripe tomatoes, chopped
l onion, finely chopped
3 cloves garlic, minced
1 or 2 hot peppers, minced (optional)
1 tablespoon fresh coriander, chopped
Salt and pepper to taste
Juice of one lime
2 tablespoons vegetable oil

Preparation:

Marinade the chicken pieces in the lime juice, garlic and salt and pepper for a minimum of 10 minutes. If you are using dried shrimp, let them sit for 30 minutes in a bowl of cold water to reconstitute and then strain.

In a large skillet, brown the onion in vegetable oil until soft. Add the chicken pieces and green pepper and cook on medium heat for 10 minutes. Add the tomatoes, peanuts and cashews, shrimp, coriander, hot peppers (optional), salt and pepper and azeite de dendê (red palm oil). Simmer until the chicken has finished cooking (about 20 minutes).

Serving suggestions: serve with white rice.
__________________
Vindö 50
Reply With Quote Share with Facebook
Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools

 
Posting Rules
You may post new threads
You may post replies
You may post attachments
You may edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On


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


All times are GMT -4. The time now is 02:06 AM.

Add to My Yahoo!         
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
SEO by vBSEO 3.6.1
(c) Marine.com LLC 2000-2012

The SailNet.com store is owned and operated by a company independent of the SailNet.com forum. You are now leaving the SailNet forum. Click OK to continue or Cancel to return to the SailNet forum.