Boating food what do you like ??

[Jackie J V]

We spend a lot of time on the boat (including right now weathering snow:smt021). Some times, we might be away from port for up to three weeks, so variety is important.

We do almost anything. A toaster oven is a great thing to add on your on board options as it means you can do almost anything of a reasonable size (i.e., not a turkey) that you could do at home in an oven.

We BBQ alot (fish, chicken, steak, pork).

We also do alot of barbequed asperagus. Versus the bacon that Nehalennia uses (love bacon), we wrap three spears of blanched asparagus in rosemary ham and insert a spear of gruyere cheese into the middle. It is deadly. Tastes like bacon, without being as greasy. We use Gruyere, because it has a higher melt point than most cheeses (i.e., won`t disappear into the grill).

Also, pasta and sauce, with frozen meatballs cooked in the toaster oven, is an easy thing to whip up in a pinch.

We also have a tradition of whipping up a full thanksgiving dinner every year. One year (about three years ago), I coordinated Thanksgiving dinner for 58 folks at the marina. Good times!

Paul

 

[Summer Fun II]

Clam Casino. :thumbsup:
Ingredients:

• 24 small clams in shell
• 1/4 cup butter, softened
• 1/4 cup chopped green onion
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped celery
• 1 tablespoon lemon juice
• 4 slices bacon, cooked until crisp and crumbled

HEY Todd !!!, Re-size your pics !!. 1,945px × 1,458px . :smt021

 

[wetpaint]

Those arn't marshmellows silly, they are mozzarella balls......you need to watch the food network

 

[ziekman@cox.net]

We like to find cheeses, breads, and cured meats from the local markets at the port we are visiting, and have that with a martini and a glass of wine, while watching the sunset.

 

[Aquarius]

Fish tacos....hmmmmm good for me.