What are your best on board meals?

[temptress]

I know that there are a number of Club SeaRay contributors with tons of years of cruising experience. We all know how good hotdogs and a bag of chips can be on a hot summer day, but I am interested in your best cruising meals that don't include fast-food bags, sides of junk food, and don't require a professional chef to prepare.

Please post your best On-board meal that meets the following criteria:

-ingredients can be stored in a small cooler for 24 hours.
-can be prepared in a typical galley with a single burner stove and microwave
-feeds four adults.

Please include the time and methods for any pre-cruise required prep. Include also any cooking/grilling that can be done in advance for those who may not have an on-board grill.

I can't wait to see what you come up with! :smt001

 

[Spookeay]

Stickless Shish Kabob/Stirfry.

Meat quantity's can be less if your are not a hard core meat lover.....'

1/2 Pound Chicken breast diced to bite sizes
1/2 Pound Stake diced to bite sizes
1/2 Pound Large Steamed pealed & tailless shrimp

1 Yellow large Bell pepper
1 Red large Bell pepper
1 small pack of Medium whole Mushrooms
1 Purple Onion diced and cut.

2 6oz bottles of Duck Sauce
1 bottle of Worcestershire Sauce.
Salt & Pepper

Cook all the meats together at a medium to low heat covered in a cast iron skillet with 6oz of duck sauce and 3oz of Worcestershire sauce.
The idea is to keeping everything moist and not let any sear. After all the meats are done pour off all liquids.

Then add all the diced vegetables into the pan with the meat and add again 6 more Oz of the duck sauce and 3oz of Worcestershire sauce and simmer string occasionally. I like to add a 1/4 stick of butter when I put the vegetables in but for health reasons this may not be a option for you... I'm 37 Yo and 125 Lbs I can get away with it for now.....

Cook all this covered for about 10 min or till the bell peppers still have some crunch left to them.

You can add rice or chow main noodles or both if you like.

This is our favorite setting in the cove meal.

 

[blueeyeboatr]

Grilled Portobella Mushrooms stuffed with crabmeat
or lobster and steamed clams

 

[hack4alivin]

Stickless Shish kabob/stirfry.

1/2 Pound Chicken breast
1/2 Pound Stake bite size chopped
1/2 Pound Large pealed shrimp
1 Yellow Bell pepper
1 Red Bell pepper
Hole Mushrooms
1 Purple Onion
Duck Sauce
Worcestershire Sauce.
Salt & Pepper
Cook / low all the meat in a cast iron skillet with the duck sauce and Worcestershire keeping everything moist. After all the meats are done pour off all liquids.
Then add all the diced vegetables and add the rest of the duck sauce and Worcestershire sauce and simmer cover for about 10 min then serve. Add rice or chow main noodles if you so like.

This is our favirite cove seting meal

I’ve cooked beef Shish Kabobs on the grill before. That and a bottle of red wine while drifting and watching the sunset, nothing like it. But this meal here sound gooooooodddd.. Need to copy this one if you don’t mind

 

[wakeup 19]

World's End in Hull/Hingham Mass. there is a family that drives there little rowboat around selling Live Lobster for $5/lb. Throw them on the grill and your good for the night!:smt038

 

[Spookeay]

I’ve cooked beef Shish Kabobs on the grill before. That and a bottle of red wine while drifting and watching the sunset, nothing like it. But this meal here sound gooooooodddd.. Need to copy this one if you don’t mind

Sure have at it..... It's filling as heck.

Just dice everything into bite sizes, Veges and meats. this way it's fork food.... The duck sauce is what makes it, don't skip it...... You can add some of that red wine to the meats as they cook but not the vegetables. It makes it to sour to add the wine that late in the cooking. Enjoy,,,,,

 

[endless seas]

Our freezer on our 450 has about 500.00 of Omaha Steak Products.Ranging from twice backed potatoes to filet's,lobster bisque,fish,sausages and crab and vegetables.Might I add a very good bottle of Tequila in the freezer as well.
It's very easy to order from them and everything comes in a dry-iced cooler(easy to transfer).
Most of this is prepared on the grill which I enjoy cooking.
The pizza delivered to the boat when were at the slip is fun too!
The steamed crabs delivered to the boat when at the Inner Harbor is ....well..you know:smt101
Gotta Live....Gotta Boat....

Happy Holiday's....come on spring!

 

[Quint4]

I keep some big ziplock baggies and a few bottles of marinade on the boat at all times. throw some thick cut chops in the bag with the marinade all day and grill 'em with a few cold ones for dinner.....damn....come on Summer!

 

[Summer Fun II]

Being single :smt021. Ham with blue cheese on a roll with Nancy's hot mustard :smt038. Or go to the many restaurants we have here to eat :smt001.

 

[NorCal Boater]

Sometimes if we are just going for one night the Admiral goes to Trader Joe's and buys individual meals. They are fresh, not frozen. She has actually gotten pretty good at surprising me wiith really good meals cooked in the galley.

We boat all year here on the Delta and sometimes its a bit chilly for grilling. She will also prepare chili, stews and soups in advance at home that she brings in big zip lock bags.

In fact, we are having chili on board Saturday night. I guess I will need to have the hatches open at bedtime. :wow:

 

[drob]

Steak tips marinated in ceasar dressing. Throw them on the grill. For breakfast we will get Bisquick that you just need to add water. This is easy on the stove inside.

 

[wetpaint]

I prepack everything at home and keep everything simple....I also buy small things at my destination as that can be fun.....

Examples.........I buy the prepackaged pancakes.....Just add water......The tips were already marinated and I dug the clams myself....

 

[wetpaint]

Forgot to post pictures

http://cruisingwetpaint.blogspot.com/2009/09/headin-up-to-vineyard-haven-for-labor.html

 

[gsmallwood]

For dinner, a couple of steaks on the grill, with Captain Morgan helping me cook'em. For breakfeast, get out the small griddle and cook up some bacon and eggs and pancakes.

 

[CaptianWilly]

On our weekend trips to Lake Michigan, I generally throw out a couple lines trolling as we go. Inevitably we get a salmon or two to fillet and throw on the grill...a little blackening and some fresh veggies and the 'world is right'.
The smoke from the grill draws other boaters like flys! We usually have more than enough to share with anyone interested in tieing up and throwing a few down.
_______________
Bill & Becky
Ft Wayne IN
'89 230CC 5.7L Alpha 1

 

[Hampton]

Sushi with pre-packaged Asian Supreme salad on Fri nights - quick, easy, no clean up.
Lox and bagels with diced onion, capers, tomato, and caviar - at least one day per weekend.
We love Publix Ak King Crab in the microwave - easy, but can be very messy.
Otherwise, we do pot luck on the beach with our friends, our picnic table, and our grill - always too much food.
Sundays, breakfast is usually the grand slam - Waffles, Eggs, Bacon, Sausage, potatoes, fruit...
Anything caught fresh - preferably as Sashimi on Saltines.

 

[Henry Boyd]

I try to prepare as much as possible in advance and put it in either ziplocks, or vacuum it with the food saver. The vacuum bags really accelerate the marinating process, so stuff that is done in the morning is ready to grill by lunch. The food saver also works well with kabobs because the bags can be made to the length the food on the skewer. I also cut up steak tips like Spookeay suggest into fork sized pieces because a lot of our lunch meals when we are rafted up turn into a multi-boat buffet where finger food works better.

Some of the things we have done:

lamb chops (the small ones from a rack of lamb) marinated in either balsamic vinegar, or lemon EV Olive Oil and oregano. While the Magma grill is pretty good it does not generate enough heat for my liking, so the smaller chops work well in that they brown quickly, but are not well done.

We also like to do either fingerling, or baby red potatoes. The trick is microwave them first until they are almost cooked, put them in a zip lock with EVOO, salt, pepper, and a small bit of garlic while still hot and let them continue to cook in the bag. Because we are generator challenged, this usually gets done in the morning at home. At meal time pop them on the grill and brown up.

We do a similar thing with corn on the cob. Nuke it first, then wrap individually in aluminum foil with butter and salt pepper. At meal time, put the wrapped corn on the grill to brown up.

Henry

 

[Skuza]

Don't know how this fits in but the best "made meal" was taco's and nachos. Just something I guess you wouldn't figure to make on a boat? It was deelicious!

 

[HUMPH]

How about just catch some fish and grill 'em up nice & fresh! We are on boats right???

Also we just got a George foreman grill and it will do a lot and it doesn't need to be in the cabin. I don't like to cook where I sleep!

 

[offduty]

When in the Port Richey Florida area eat at "Hooters" on the water. Pull into their docks and enjoy the view. You may even see the Hooters 60 Sundancer.