Favorite Meals while swinging on the hook?

[jmunro123]

What are your favorite meals while anchored overnight. lets assume you have a grill. We are off next week and trying to prepare some decent meal for us adults and two kids.

I will be doing most of the cooking and we will be in some pretty isolated coves and bays.

 

[Presentation]

Soylent Green but it’s hard to find.

 

[wileecoyote]

Soylent Green but it’s hard to find.

I had to look up Soylent Green, I'm guessing your going back in the way back machine to pull that joke out of your hat. Thats a movie from 1973? Nothing more current?




Where we're going we don't need roads-Emmit Smith a.k.a Doc
Does anyone read forum signatures anymore? :huh:

I thought it was Dr. Emmett Brown? Yes I read sigs, and I think Emmitt Smith is just a terrible, illiterate excuse for a football commentator.

 

[Presentation]

Thats a movie from 1973? Nothing more current?

You got it!

Thats a movie from 1973? Nothing more current?
Where we're going we don't need roads-Emmit Smith a.k.a Doc
Does anyone read forum signatures anymore? :huh:

I thought it was Dr. Emmett Brown? Yes I read sigs, and I think Emmitt Smith is just a terrible, illiterate excuse for a football commentator.

You got me! Its fixed.

 

[fxsales]

Filet mignon with Blue cheese, roasted sweet potatos, and a premade ceasars salad. Potato rolls warmed on the edge of the grill....

 

[ChuckW]

Marinated steak tips (put them in the marinara in a zip-loc before you leave)
Broccoli roasted on the grill with olive oil and sea salt
Orzo with asparagus and cherry tomatoes

Key lime pie to top it off.

 

[wetpaint]

KISS...Keep it simple.......Little Neck clams on the grill for 6 minutes or until they open....drizzle with butter

 

[Lazy Daze]

Another KISS:

Lay out a sheet of foil, put a chicken breast on it, veggies, onions, anything else you desire. I usually add a little Italian salad dressing on the whole thing. Then close up the foil to make a packet. Keep the seam on the top. This can all be prepared a day in advance and just keep it on ice.

When you cook it, make sure to put the seam facing up. No need to flip it. It'll come out nice and juicy. No mess on your grill if you're careful with the foil packet.

jmunro123: good idea for a thread! I'm going to have to keep checking in on this one.

 

[wish2fish]

so you like to swing while your on the hook, is that the only time?

 

[Hampton]

Soylent Green is people!

We have been having Sushi on Fri nights. We start with a pre-packaged Asian Salad, then store bought Sushi.

For Saturdays, we have recently begun to share in pot lucks on the beach with our friends, but before that, we would have another pre-packaged salad and then I would grill chicken or filet mignon. We normally microwave a side vegetable ie corn on the cob, brocoli, or asparagus. I don't like to eat a whole lot while I'm on the boat. I'm kind of active on the beach, kitesurfing, dinghy rides, socializing. I don't like to stop to eat a big meal.

 

[VTSeaRay]

Another KISS:

Lay out a sheet of foil, put a chicken breast on it, veggies, onions, anything else you desire. I usually add a little Italian salad dressing on the whole thing. Then close up the foil to make a packet. Keep the seam on the top. This can all be prepared a day in advance and just keep it on ice.

When you cook it, make sure to put the seam facing up. No need to flip it. It'll come out nice and juicy. No mess on your grill if you're careful with the foil packet.

We made this, this past weekend at Camp, we add in a little chicken soup, mixed veggies, those little canned onions and canned potatoes, and seal it up. (a recipe we used to use in scouts)

Chicken comes out perfect (par boil it ahead of time to make cooking time shorter).

 

[Asureyez]

Okay you asked:

Chad's Infamous Tropical Ginger Shrimp:

I bring all my ingedients to the boat and can make this up below decks without cooking. I rarely ever cook below decks other than micro nuke.

Buy:

1/4 pound cooked shrimp PP for a meal, less for snack
1-Qt OJ
Powdered Ginger
Powdered Garlic
Powdered Cinnimon
Black Pepper
Tobasco or Crushed Red Pepper
Honey
Long thin Bamboo skewers
Pre cut pineapple wedges or fresh whole pineapple

Notes: Prepare about 1/4 pound peeled (tail on), deveined shrimp per person 20-28 count Salt Water shrimp for a meal 1/2 that amount for a snack.

Prepare or purchase fresh pineapple wedges about 1/3 inch thick and perhaps 1/2 wide at the outside. need about 25 pieces for a pound of shrimp.


Prep:

Make up Marinaide: (All measures are appox as I just eyeball it)

Rinse shrimp several times

Place shrimp in thick sealable plastic bag (I double bag mine)

In a large 16 oz disposable plastic cup pour 4-6 Oz of honey
Add 8 Oz OJ and stir until honey is diluted
Add teaspoon of ginger More if you like
1/2 tea spoon of Garlic More if you like
1/4 tea spoon cinnimon
Two dashs of Tobasco OR small pinch of Crushed Red Pepper
some black pepper not much.

Stir well and then pour over shrimp. If the shrimp are not covered add OJ to cover. Seal bag burping out all air and pop in the cooler. Allow to marinade for a few hours or a day.

Prepare to Grill

Make Up Skewers:

Pierce a shirmp through the tail shell going towards the curve.

The add a pinapple wedge pointing into the shrimp curve and slowly thread the pinapple and the head of the shrimp on to the skewer so you have an attractive looking combination of a shrimp wrapped around a pineapple wedge.

Skewer three to four shrimp per skewer, the larger the grill the more you can place on a skewer. I have a small kettle so three works best for me.

I make up my skewers just before cooking.

Since the shrimp were already cooked we are going to just want to heat well and carmalize the marinade. Your grill will be medium hot. When grilling do it covered and remove skewers when the surface of the shrimp and pinapple begin to brown, serve hot.

Prepare to be boarded by neighboring boats as the word spreads.:smt038

You can vary this by adding large chunks of blanched red onion, yellow, & red pepper.

 

[1stSeaRay]

Simple & delicious

Marinate boneless skinless chicken breast in soy sauce & garlic.

Grill on Boat, slice into finger size strips

Serve with:
Cheese
Fresh Fruit
Bread

 

[Nehalennia]

Shrimp and halibut skewers and bacon wrapped asparagas.

This last weekend we did pizza and salmon on a water soaked cedar board. No Pictures of the salmon.

I put cedar boards in the bottom of the cooler so they were soaking overnight and all day. You don't need to soak them that long, but I wanted to make sure they were good and wet. I melted butter, basted it on the fish, skin side down on the board. then sprinkler a little bit of wasabi powder on the fish and rebasted with butter to cover evenly. Then I took a couple of handfuls of brown sugar and spread a thin layer of that over the butter wasabi base. Cook on low for 40 minutes. Every 5 minutes or so I took a water bottle and sprinkled water on the exposed wood to keep the edges wet.

It turns our very moist and has a spicy sweet kick.

 

[Lazy Daze]

Todd, you had to go and post pictures! Thanks, now my mouth is watering!:smt101