I don't think I'll ever be a long distance blue water sailor. At the end of the day I'm very fond of being in a protected anchorage, pouring about three fingers of scotch, and preparing a wonderful meal, preferably on the grill mounted on the stern rail. My favorite is grilled salmon, Copper River Sockeye when it's available. The marinade consists of brown sugar, ketchup, and soy or worcestershire, sometimes all replaced by hoi sin sauce. The rest of the dinner is rice pilaf from a package by Near East, lightly sauteed snow peas, and fresh sourdough bread from our favorite bakery. Add a chilled chardonnay.... yum, it doesn't get any better than this! Or does it? Got a favorite boat dinner recipe you wanna share? Gary Wyngarden S/V Shibumi H335
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Gary, try this for the salmon next time
Marinate the salmon in a 50-50 mix of Jack Daniels and teriyaki sauce for about half an hour before putting it on the grill. That's about all J.D. is good for. Hey, don't forget the key lime pie, Blue Mountain coffee (black) and a wee dram or two of neat single-malt scotch at the end to round things out. Some pleasant company and a little jazz wouldn't hurt either. Peter H23 "Raven"
Marinate the salmon in a 50-50 mix of Jack Daniels and teriyaki sauce for about half an hour before putting it on the grill. That's about all J.D. is good for. Hey, don't forget the key lime pie, Blue Mountain coffee (black) and a wee dram or two of neat single-malt scotch at the end to round things out. Some pleasant company and a little jazz wouldn't hurt either. Peter H23 "Raven"
Now wait just a cotton pickin' minute, Peter...
Marinating salmon is about all Jack Daniels is good for??? Son, you are seriously malignin' the finest Tennessee sippin' whiskey on the planet. It's the sour mash equivilant of fine single malt whisky...and like single malt, should never be mixed with anything but MAYBE a little spring water. Using it in marinade is not only a sacrilege, it's a waste of money (and makes as much sense as using premium vodka in bloody mary's). Evan Williams green label or Early Times costs about half as much and will produce exactly the same results. We'll discuss the proper uses of single malts in the next class.
Marinating salmon is about all Jack Daniels is good for??? Son, you are seriously malignin' the finest Tennessee sippin' whiskey on the planet. It's the sour mash equivilant of fine single malt whisky...and like single malt, should never be mixed with anything but MAYBE a little spring water. Using it in marinade is not only a sacrilege, it's a waste of money (and makes as much sense as using premium vodka in bloody mary's). Evan Williams green label or Early Times costs about half as much and will produce exactly the same results. We'll discuss the proper uses of single malts in the next class.
Be sure to post in the Food Forum and Peter,
Gary: Be sure to post this in the food forum (Recipe Database) for future reference. And Peter, I have to disagree about JD (of course I haven't too many bottles that I did not like)
Gary: Be sure to post this in the food forum (Recipe Database) for future reference. And Peter, I have to disagree about JD (of course I haven't too many bottles that I did not like)
OK, OK, OK...
Sorry if I stepped on the toes of all you Jack D lovers out there by being a tad facetious. For the record, I used to drink Jack D when I was younger, but I also ran across a couple of other whiskies that I thought were smoother. George Dickel is one example. I don't know how it compared with J.D. from the standpoint of the true connoisseur, but that was my experience. By the way, I noticed nobody took offence to the REST of my menu...
Peter H23 "Raven"
Sorry if I stepped on the toes of all you Jack D lovers out there by being a tad facetious. For the record, I used to drink Jack D when I was younger, but I also ran across a couple of other whiskies that I thought were smoother. George Dickel is one example. I don't know how it compared with J.D. from the standpoint of the true connoisseur, but that was my experience. By the way, I noticed nobody took offence to the REST of my menu...
Peter H23 "Raven"Really not OK!
Peter: You are correct, Gentleman Jack is much better too! Be sure to post your marinate in the Recipe Database Too! I think I'm going to Costco and buy some salmon tonite. Maybe I should pick up a bottle of JD to drink, while I'm cookin'. <grin> Ahhhhh ,yes!
Peter: You are correct, Gentleman Jack is much better too! Be sure to post your marinate in the Recipe Database Too! I think I'm going to Costco and buy some salmon tonite. Maybe I should pick up a bottle of JD to drink, while I'm cookin'. <grin> Ahhhhh ,yes!
Grilling Steaks
I don't know sailing from Shinola, but I can cook like an SOB. Take New York Strips, ribeyes, T-bones, Porterhouse or sirloin, stab with fork repeatedly (both sides,) place in "Zip-Lock" bag with "Lowry's Teriyaki Marinade" and refrigerate overnight. Before grilling, sprinkle both sides with "Cavendar's Greek Seasoning" (7 or eight spices) and sear both sides to hold in juices. Please don't over-cook!
I don't know sailing from Shinola, but I can cook like an SOB. Take New York Strips, ribeyes, T-bones, Porterhouse or sirloin, stab with fork repeatedly (both sides,) place in "Zip-Lock" bag with "Lowry's Teriyaki Marinade" and refrigerate overnight. Before grilling, sprinkle both sides with "Cavendar's Greek Seasoning" (7 or eight spices) and sear both sides to hold in juices. Please don't over-cook!
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