My Admiral's calling on the other Admirals- Recipes/Food

N

Nehalennia II

New Member
Oct 6, 2006
1,200
Marysville, WA
Boat Info
sold '99 230OV
Engines
5.7 EFI w/Alpha one
Ok, Mighty Mo(Monica), my admiral is hailing the rest of the admirals for their food secrets, ideas and/or recipes. Keep in mind we're on the 230, but our ability to pack in small spaces is nearing NASA's efficiency. Whether it's the Admirals or the Polishers...what's your secret recipe or the delicacy which is your favorite or specialty?
My Admiral is looking for some tips and ideas and will be monitoring this thread/possibly chiming in.
Skol
Todd~Mo
PICT2792.jpg
 
If you have a grill, take large shrimp and a 1/4" strip of jalopeno, wrap them in bacon, baste with b-b que sauce, put on tooth picks or skewers and grill until the bacon is done (the shrimp does not get overcooked if you wrap them well). That and a couple of NY strips make for a great meal on the hook.

Skål,

Hans
 
This one really wows anyone who even mildly likes seafood. It also works really well on either the Magma grill (which I think you have?) using a pan or on a galley burner (for your soon to be new 260DA).
If you can use fresh Canadian scallops, they are the best.

Take large, clean sea scallops and skewer them with a sprig of Rosemary. It is best to do no more than 6 or so at a time.
Get a small amount of olive oil very hot in a pan (Magma or stove). Use just enough oil to coat the bottom of the pan.
Sear the scallops for about one minute each side, getting a nice brown crust on them.
Add just enough champagne to half cover the scallops and reduce the heat to low. (a really nice Domaine St Michelle Brut from Columbia valley is great)
While the scallops simmer for two minutes, drink a glass of the champage.
Add one tablespoon of butter for every 4 scallops and let the sauce get velvety.
Serve on a bed of greens or, if for a group at the dock just pile on a plate and serve as an appetizer. The Rosemary skewers make neat little handles.

This is a great first course anytime aboard! Enjoy.
 
Todd and Mo:

It looks like you have the main courses covered. Here's a slightly different take on cole slaw you can make ahead and pack in a zipper bag. The ranch dressing makes it less sweet, which is probably why I like it.

Saundra Slaw (named for my admiral wanna-be)

One bag cole slaw mix
2 carrots, peeled and grated
1-2 crowns of broccoli, broken up into little pieces, no bigger than the end of your thumb
Generous handful of raisins, or more to taste
Hidden Valley Ranch Dressing to taste.

Throw it all together the night before you leave, as it's much better after the flavors have had a chance to mix a bit. It keeps several days in the cooler.

Bon appetit!

Bill
 
Long story short – we slipped next to a lady that lives on their boat all summer. She was finishing a “boater’s cookbookâ€. We got to know her and taste several of her recipes, they were pretty good. We have not tried to cook any of them yet but will this summer, we now have the cookbook.

Here is a link to her site and the book.

http://sandiesgalley.com/
 
1. Buy a smoker. 20 hours before going to boat put rubbed butts in smoker at 200 degrees. Smoke 20 hours to internal of 200 degrees. Wrap butts in foil, place in foil serving trays, wrap in towels and put in a cooler.

2. During this time make a finishing spray up in a plastic sport spray bottle. White House apple vinegar, brown sugar, salt, cajun seasoning, red pepper. Throw bottle in the cooler as well.

3. A few hours later when on the hook pull the pork with forks or by hand in the foil tray. If want warmer, put the foil on your grill on low to reheat (if galley put in oven at 180 degrees). Spray meat with finishing sauce. Provide some quality bbq sauce to go with it (no kraft or KC crap) Hmmmm...

Enjoy.

If longer than a few hours, pull then refridge and reheat when wanted. Serve on buns and make the kids sit on the swim platform so the pork droppings are easy to clean up.
 
I do pulled pork too! Since I have a big barrel smoker, I do 3-4 whole butts at a time. I did my first of the season last weekend. It freezes beautifully in zip-bags, and can be warmed in a saucepan on the grill. Pile it on a cheap hamburger bun, add as much finishing sauce as you like and mmmmmm!

Goes very well with the slaw recipe I posted earlier.

Now don't shoot me RT, but there is an easier way to get almost the same thing. In the afternoon, soak 4-5 cups of wood chips (I use apple) in warm water. Tear off four pieces of heavy-duty foil, then double them over. Drain the wood chips and divide amongst the squares. Fold them over, crimp tight and poke several holes in the top. Prep the butt with rub. Build a fire on one side of your grill. If using gas, set to low on one side. Put a drip pan on the side opposite the heat, under the grate. Put the butt over the pan. Place one of the foil pouches directly on the lit burner. Smoke for 4-5 hours, trying to keep the temp low, around 200F. Replace the foil pouch with a new one every hour or so. Add charcoal as necessary.

when you're tired of playing with the grill, transfer the butt to a rimmed baking pan and cover tightly with foil. Put in a preheated 200F oven and go to bed. In the morning, the butt will be cooked through, meltingly tender and ready to shred and dress with the sauce of your choice.

Why do it this way? Well, if I have to tend a fire for 20 hours I drink WAY too much beer.......... :smt101 :smt101

Bill
 
Ahh... even easier is my way. I have experimented with tons of side smokers, smokey mountains etc, and have now gone the easy way with a SmokinTex www.smokintex.com



pro%20smoker%20-%20see%20through.jpg


I will put the butts I do in this machine against just about anyone's. I've have bbq "experts", ie fat guys that eat a lot of it, who argue that I am lying to them when I say I do it in there. I even have a running competition with a guy that competes (and wins) He does one and I do one and we let others do the judging... it's a toss up generally based upon fat content but flavor is on par. As a bonus I can also cold smoke salmon etc.

So, rub, toss it in. Foil it around 165. Pull it out later, no tending, no added chips. Two blocks of wood and I get a perfect ring, tasty bark and juicy, juicy pulled butt.

Best money I've spent in a long time.... taking .99 per lb meat and feading an army for $20 is great.
 
Nehalennia II said:
Ok, Mighty Mo(Monica), my admiral is hailing the rest of the admirals for their food secrets, ideas and/or recipes. Keep in mind we're on the 230, but our ability to pack in small spaces is nearing NASA's efficiency. Whether it's the Admirals or the Polishers...what's your secret recipe or the delicacy which is your favorite or specialty?
My Admiral is looking for some tips and ideas and will be monitoring this thread/possibly chiming in.
Skol
Todd~Mo
PICT2792.jpg
Click to expand...

Wher do I start...I cook as a hobby...

Vaca Frita (Fried Cow, a Cuban dish)

Take skirt steak, boil it until done..., put in fridge and let cool. Once cooled down pull apart by hand. In a non-reactive bowl mix several limes worth of lime juice (I use 5-6 limes) along with Garlic (finely pureed) after allowing this to marinate for 3-4 hours fry in Goya olive oil, and the last 5 minutes add finely sliced onion, salting when finish.

Mojito, (Cuban drink)

Add 1 cube of demera sugar 6 mint leaves...crush using a pestle bruising the mint leaves to release their oils. Add 1/2 of a crushed lime adding its juice, 1 and 1/2 jigger of white rum, and 1 cup of club soda

brazilian crazy rice

boil 6 cups of rice til done, once done refrigerate until ready to use chop 1/2 pack of bacon into small bits, and fry bacon rendering grease, adding 1 cups of cilantro, 1/2 cup of black raisins, 1/2 cub or yellow raisins, 1 cup of corn, 1 cup of garlic....sautee for 7 mins, then add cooked rice stirring and salting to taste.
 
Thanks everyone for all your imput. All these recipes sound great :cool:
The thing is I pretty much have the meat/chicken area covered (since Todd does the bbqing :smt038 ) I just do the marinating :smt015
but i do have a hard time coming up with sides that keep well and taste good. :huh:
I do usually prep a ceasar salad in a large ziploc and then have croutons and dressing in small bags.
A couple of times we have done asparagus with sesame oil on the grill or corn on the cobb.
I thinks it just a matter of time since I'll have alot more appliances to work with on my new boat :grin: microwave, stove , fridge :smt038
I wont even know where to start
Thanks for obliging folks
Mo :lol:
 
I dig this thread so allow me to indulge myself....

salmon with mango sauce...

season salmon with salt, crushed garlic, tarragon, lemon juice and pepper...allow to sit for an hour

puree 1 mango, 1 shallot, 1 tablespoon of ginger, 1/2 cup of water and 2 tablespoons of sherry....salt to taste.

You can panfry the salmon using butter, and then 5 mins before its done pour the mango sauce over the salmon, however I make aluminum foil boats and grill the salmon and then in the last 5 mins add the mango sauce
 
Sides that keep well... well I avoid mayo based anything even in coolers but suggest; pre grilled veggies then chilled as a salad, marinate in italian dressing prior to grilling then chill and dump in a ziplock can be used alone, or as sandwich topping etc.

Pasta salad - oil and balsamic vinegar based. boil a lb of pasta (something chucky w/ ridges) then chop in onion, green pepper, carrot, celery, mushroom tomatoes, garlic and then mix with the oil/vinegar mix of your choice. To keep it from turning into a mushy mess, best to keep the pasta all dente and add the bulk of the oil/vinegar seasoning just before use.

Another version is the spaghetti salad... basically same but w/ spags however it tends to be messier.

I'll think of more, these seem kind of obvious but figure a few of hte tips might help, ie the leaving the oil/vinegar until the end sort of thing.

Everyone has a different mess threshold for their boats so it is tough to put together a complete list. Bbq sauce on my boat makes me want to cry so 90% of the time we are a "snack only" vessel.
 
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