Your greatest meal aboard
- Thread starter Phil Herring
- Start date
It’s either my salmon corn husk or my baseball steak recipe.
The Salmon is a beach fire so like second.
The baseballs are marinated spiced rolled thin sheets of sirloin. Then rolled tied like a baseball. All softball size. The interior is basically a roulade. So sweet meats nasty mustard. (Keens). Cooking them on a boat BBQ special. If you only eat red meat on occasion they are a good fix.
The Salmon last time was a nice pink. Tail head gone. Rosemary garlic butter inside. Husk corn toss in pot on beach fire. Soak the corn husk wrap the salmon in it tied up throw it in the fire. Another pot rice of your choice.
The Salmon is a beach fire so like second.
The baseballs are marinated spiced rolled thin sheets of sirloin. Then rolled tied like a baseball. All softball size. The interior is basically a roulade. So sweet meats nasty mustard. (Keens). Cooking them on a boat BBQ special. If you only eat red meat on occasion they are a good fix.
The Salmon last time was a nice pink. Tail head gone. Rosemary garlic butter inside. Husk corn toss in pot on beach fire. Soak the corn husk wrap the salmon in it tied up throw it in the fire. Another pot rice of your choice.
Our most memorable meal was just last fall. Anchored in Garrison Bay on a foggy, rainy PNW afternoon. We rowed up to Westcott Bay Shellfish and treated ourselves to a plate of oysters, then on a whim bought a couple of pounds of clams. On the row back we discussed alternatives. Did we have perhaps a bit of bacon? Check. Onion? Check. Butter? Check. A potato? Check again and mate. A most excellent clam chowder emerged and just as quickly disappeared, the likes of which have not been seen since.
Too many to count but given the time of year, I must harken back to when we had a full Thanksgiving feast aboard with all of the trimmings.
The cheery and pumpkin pies were baked while crossing Roserio Straight in about 15-knots on a broad reach. The potatoes were boiled for mashing while running up Lopes Sound towards Spenser Spit while the turkey breast was in the oven. The veggies were prepared on the run from Spencer Spit to Obstruction State Park where we picked up a mooring. By the time I was secured and had everything put away on deck the feast was ready for enjoyment.
Perfection!
The cheery and pumpkin pies were baked while crossing Roserio Straight in about 15-knots on a broad reach. The potatoes were boiled for mashing while running up Lopes Sound towards Spenser Spit while the turkey breast was in the oven. The veggies were prepared on the run from Spencer Spit to Obstruction State Park where we picked up a mooring. By the time I was secured and had everything put away on deck the feast was ready for enjoyment.
Perfection!
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This reminded me of a series of great meals we had going up the east coast of Ireland. We were out of ice for our icebox. In every harbor we stopped, we asked everyone we met where we might be able to get ice. Wanting to be helpful, everyone suggested asking bartenders at the nearest pub. There were lots of pubs, but to the bartenders, ice was four or five cubes, not five or more kilos. This ended in Arklow, where the stone pier was lined with fishing boats. At the base of the pier was the processing plant. They didn't have ice, but they had ten-kilo blocks of frozen scallops for sale. Kept the icebox cold and we ate like kings for about a week.
Cooking in a cramped boat galley is like trying to hang wallpaper. We are not liveaboards, so we can usually schedule when we want to have a feast aboard and we'll cook it at home and freeze and refrigerate it to take aboard. At the boat we just have to heat it. The food turns out better, there is less hassle and more time to enjoy. There is always one exception and that is that I will grill the steaks on the rail grill. One advantage of the boat is that it can take you to the best seafood restaurants in the country.
When we purchased our current boat, as skipper, I gave full "galley" veto power to my wife on any boat we considered. If the galley did not come up to her standards, she could issue a veto and the boat would be off the list of consideration. That was 24-years ago, and we still have and love that boat after all these years.
FYI, her Title on the boat is The Galley Wench. A title she carries with pride and honor. We prefer to eat food prepared on board and almost never eat out. During our active sailing season, the galley as always stocked with staples in the pantry and perishables in the fridge and freezer. It is not uncommon to be out for a day sail and to have her hand up a plate full of fresh cookies or a bowl of soup. She loves to cook, and I love to eat anything she makes.
FYI, her Title on the boat is The Galley Wench. A title she carries with pride and honor. We prefer to eat food prepared on board and almost never eat out. During our active sailing season, the galley as always stocked with staples in the pantry and perishables in the fridge and freezer. It is not uncommon to be out for a day sail and to have her hand up a plate full of fresh cookies or a bowl of soup. She loves to cook, and I love to eat anything she makes.
The Galley Wench.The suspense is killing me!
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