What to cook?

[FlyWright]

I like to do a Paella on the round Magma grill.

Wanna trade for that paella recipe? I'd love to learn how to make paella.

 

[Benthic2]

I was recently invited to a dinner party where we all made our own calzones. The host had the dough and a whole slew of fillers and we all assembled our own. It was a good ice breaker to have us all passing this and that to each other. It makes for a more casual environment if your guests are preparing their own food....but it was nice...and different.

 

[Captain Paul]

Hey Paul, good to here from you. We have had that same meal with the bacon wrapped pork tenderloin, just not on our little trawler. My wife also makes a mean tomato pie to go with this .

Hey Marty, good to hear from you too. Gotta love a good tomato pie! That's one of my favorites. Add that to the list!

 

[menzies]

I was recently invited to a dinner party where we all made our own calzones. The host had the dough and a whole slew of fillers and we all assembled our own. It was a good ice breaker to have us all passing this and that to each other. It makes for a more casual environment if your guests are preparing their own food....but it was nice...and different.

We did that at a neighbors house.

During the evening it was interesting to see the hand prints on the arses of the ladies with dark pants!

 

[BandB]

The young girls who surround and overrun us at home talked us into a pizza oven on the patio and they love to occasionally make pizzas of every imaginable variety. They have fun but have to be the most expensive pizzas ever, without even counting the cost of the oven.

 

[FF]

"What do you like to serve?"

COLD BEER

 

[firstbase]

At this point in my newbie trawler career I think of one thing when planning a meal onboard - my teak decks. Last weekend we served raw tortillas and unpeeled bananas. They seem to like it but we were about 10 miles from land.

 

[RT Firefly]

Greetings,
Mr. fb. "...unpeeled bananas...?" Not superstitious at all?

 

[Steve]

Wanna trade for that paella recipe? I'd love to learn how to make paella.

Here it is: Paella for*4-6 In a 14-16” paella pan or large skillet
*
2-1/2 cups of raw med grain rice
5 cups chicken stock including 1 packet of Goya Sazon con Achiote
and a pinch of saffron if available
1 bag seasoning mix, the frozen (or chop fresh) mix of onions, bell pepper,
and celery (mostly onions)
3 - 4 cloves chopped garlic
1/2 lb pork cubed (bite size)
1/2 lb chicken cubed
1/2 lb smoked sausage cubed
1/2 lb. shrimp peeled
1- 1 lb bag mussels, half in shell half shucked (Optional)
Olive oil*as needed
1/2- small. jar, roasted red pepper strips
1/2- small jar stuffed olives, whole or sliced
1/2 small jar capers
1-*cans whole asparagus use about 8 spears*
1 - cup**petit pois canned or frozen
1 small*can quartered artichoke hearts
1- 15 oz. can diced tomato
1*envelope "Goya sazon con achiote" seasoning for broth
Pinch saffron threads
*All jar and can ingredients drained.

*
In a paella pan or large skillet saute the seasoning mix and garlic
in olive oil,*when it softens a bit add the sausage saute,
when it starts to brown add the chicken and pork.
When these are about done add the olives,capers, diced tomatoes
cook for five minutes. Now add the artichoke hearts and half of the
petit pois, half of the pimento strips,*and shrimp, cook till the
shrimp are just about done.

*****In a " traditional"*paella at this point the raw rice is added stirred
in and the boiling broth including the Goya and saffron,*is added,*this
is*brought to a simmer, adorned as below,*then covered with tin foil to steam
for about 20 minutes or longer, till the rice is done, and no longer crunchy.

I find it difficult to get the rice to a good consistency on the
boat burner, so what I do sometimes on the boat is, cook the rice, beforehand, with the stock, Goya seasoning and a pinch of saffron threads if you have them.
Once the rice is cooked fluff it up well and fold it in to the sauteed items in the pan, make a cross on top with the petit pois and a few of the asparagus, pimento strips*and adorn with some of the (cooked) shrimp and mussels in their shell.
Cover to let it heat well and the bottom of the rice gets a bit crispy then serve.

If you like Sangria try this:

Sangria *
Ingredients:
1.5 L Red wine, Cabernet Sauvignon
1/2 cup Sugar or to taste
3-4 oz* Brandy or rum (Optional)
2*large Lemon, sliced thin
2*large Orange sliced thin
2 cups Orange juice
2 red apple cubed
*
Mixing instructions:
Mix all the above in a large container, stir, and let sit
in the refrigerator for 18-24 hours. When you are ready
*to serve it mix 1/2 of the above mix and 1/2 7 UP, Sprite or
plain soda water in a large glass with ice.
This is great for a hot afternoon`s paella or barbeque.

 

[firstbase]

Greetings,
Mr. fb. "...unpeeled bananas...?" Not superstitious at all?

Not when my my teak decks are involved. People have to get in the dinghy to peel them. The fish love the peels and my decks look great!

 

[firstbase]

Mixing instructions:
Mix all the above in a large container, stir, and let sit
in the refrigerator for 18-24 hours. When you are ready
*to serve it mix 1/2 of the above mix and 1/2 7 UP, Sprite or
plain soda water in a large glass with ice.
This is great for a hot afternoon`s paella or barbeque.

Steve, do you cover the mix in the refrigerator or leave it open?

 

[theTopsail]

"What do you like to serve?"

COLD BEER

Always a crowd pleaser in my experience

 

[RT Firefly]

Greetings,
Mr. tT. "Always a crowd pleaser..." Depends on the crowd.

 

[Steve]

Steve, do you cover the mix in the refrigerator or leave it open?

Covered, I mix it in a jug that has a cover. Usually we put it into a pitcher for serving. Some recipies call for the carbonated drink to be mixed in beforehand but it tends to go flat unless you have a thirsty crowd to drink it fast.

 

[RT Firefly]

Greetings,
Mr. S. "...tends to go flat..." Sounds like a good excuse to buy one of these...
https://www.sodastreamusa.com/sparkling-water-makers-c1.aspx

 

[FlyWright]

Here it is: Paella for*4-6 In a 14-16” paella pan or large skillet
*
2-1/2 cups of raw med grain rice
5 cups chicken stock including 1 packet of Goya Sazon con Achiote
and a pinch of saffron if available
1 bag seasoning mix, the frozen (or chop fresh) mix of onions, bell pepper,
and celery (mostly onions)
3 - 4 cloves chopped garlic
1/2 lb pork cubed (bite size)
1/2 lb chicken cubed
1/2 lb smoked sausage cubed
1/2 lb. shrimp peeled
1- 1 lb bag mussels, half in shell half shucked (Optional)
Olive oil*as needed
1/2- small. jar, roasted red pepper strips
1/2- small jar stuffed olives, whole or sliced
1/2 small jar capers
1-*cans whole asparagus use about 8 spears*
1 - cup**petit pois canned or frozen
1 small*can quartered artichoke hearts
1- 15 oz. can diced tomato
1*envelope "Goya sazon con achiote" seasoning for broth
Pinch saffron threads
*All jar and can ingredients drained.

*
In a paella pan or large skillet saute the seasoning mix and garlic
in olive oil,*when it softens a bit add the sausage saute,
when it starts to brown add the chicken and pork.
When these are about done add the olives,capers, diced tomatoes
cook for five minutes. Now add the artichoke hearts and half of the
petit pois, half of the pimento strips,*and shrimp, cook till the
shrimp are just about done.

*****In a " traditional"*paella at this point the raw rice is added stirred
in and the boiling broth including the Goya and saffron,*is added,*this
is*brought to a simmer, adorned as below,*then covered with tin foil to steam
for about 20 minutes or longer, till the rice is done, and no longer crunchy.

I find it difficult to get the rice to a good consistency on the
boat burner, so what I do sometimes on the boat is, cook the rice, beforehand, with the stock, Goya seasoning and a pinch of saffron threads if you have them.
Once the rice is cooked fluff it up well and fold it in to the sauteed items in the pan, make a cross on top with the petit pois and a few of the asparagus, pimento strips*and adorn with some of the (cooked) shrimp and mussels in their shell.
Cover to let it heat well and the bottom of the rice gets a bit crispy then serve.

If you like Sangria try this:

Sangria *
Ingredients:
1.5 L Red wine, Cabernet Sauvignon
1/2 cup Sugar or to taste
3-4 oz* Brandy or rum (Optional)
2*large Lemon, sliced thin
2*large Orange sliced thin
2 cups Orange juice
2 red apple cubed
*
Mixing instructions:
Mix all the above in a large container, stir, and let sit
in the refrigerator for 18-24 hours. When you are ready
*to serve it mix 1/2 of the above mix and 1/2 7 UP, Sprite or
plain soda water in a large glass with ice.
This is great for a hot afternoon`s paella or barbeque.

That sounds delicious! Thanks!

 

[The Other Gary]

This is a favorite dessert for cruisers when far from a grocery store because it is all dry or canned goods.



PINEAPPLE CAKE
...
1 BOX BETTY CROCKER ANGEL FOOD CAKE MIX

1 20 OZ CAN OF DOLE'S CRUSHED PINEAPPLE, WITH JUICE.

STIR TOGETHER IN BOWL, NO NEED USE MIXER, SPOON IS FINE, don't overmix.

IT'LL BEGIN TO GET A BIT "FROTHY"

POUR INTO A GREASED 9X13 PAN, BAKE IN PREHEATED 350 DEGREE OVEN FOR 30 MINUTES

AT 20 MINUTES ADD 6 PINEAPPLE RINGS TO THE TOP AND CONTINUE BAKING (CHERRIES ARE OPIONAL)



DURING THE LAST TEN MINUTES TAKE THE JUICE FROM THE SMALL CAN OF RINGS AND COMBINE WITH A TEASPOON OF CORNSTARCH AND A 1/3 CUP OF BROWN SUGAR. SIMMER UNTIL THICK AND DRIZZLE OVER THE FINISHED CAKE.