You can't sail for long before you get hungry. There's just something about being on the water that get the digestive juices flowing. How do you scratch this itch? Some boats are built to accommodate elaborate meal preparation and dining. They have full ovens, stoves, microwaves, hot and cold pressure water, perhaps even refrigeration. At the other end of the scale a more modest boat may only have a styrofoam cooler filled with canned drinks and sandwiches. Most owners probably find themselves somewhere in the middle. How do you use these ammenities? Do you feel the need to cook while aboard or do you bring prepared foods with you when you cruise? If you cook, what do you cook? If you only take prepared foods, what are your favorites? Tell us how you deal with the hungries, then take the quick quiz on the homepage. (Topic and quiz provided by Warren Milberg)
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A full menu
When we sail, and especially when we overnight, we have a full menu available. Day sails usually involve sandwiches and snacks, fresh fruit, cheese, crackers, nuts, etc. On overnight trips we try to have a real meal, with appetizer, entre', and dessert. Breakfast is important, too, usually with omelet, toast, coffee, jelly, etc. We have a two-burner alcohol stove, and once the first mate got over the fear of an open flame, she can really work wonders in the galley.
When we sail, and especially when we overnight, we have a full menu available. Day sails usually involve sandwiches and snacks, fresh fruit, cheese, crackers, nuts, etc. On overnight trips we try to have a real meal, with appetizer, entre', and dessert. Breakfast is important, too, usually with omelet, toast, coffee, jelly, etc. We have a two-burner alcohol stove, and once the first mate got over the fear of an open flame, she can really work wonders in the galley.
Second Dreamboat
Sounds like they hang out on our boat. First Mate really likes cooking breakfast. Pancakes, eggs, toast (toasted in the fry pan). I enjoy cooking out on the grill while she pops the cork. Life is hard. Jim S/V Java
Sounds like they hang out on our boat. First Mate really likes cooking breakfast. Pancakes, eggs, toast (toasted in the fry pan). I enjoy cooking out on the grill while she pops the cork. Life is hard. Jim S/V Java
Boat Potatoes
When we overnight we cook a full meal, usually steak or chicken and "boat potatoes". The reason they are boat potatoes is that is the only place we fix them, tried it at home but not the same. The deal is that I fix them on the gas grill saving the wife from the heat of cooking below. Try this: slice one potatoe for each person; salt, pepper, lemon pepper, butter and just a little water. Tightly double wrap in foil and place on the grill for 10 mins on each side. Place the "package" below and cook your meat. I usually also cook some sort of veggies in foil as well. The veggies and potatoes finish cooking in the foil and it' all ready and hot at the same time. Best of luck Paul
When we overnight we cook a full meal, usually steak or chicken and "boat potatoes". The reason they are boat potatoes is that is the only place we fix them, tried it at home but not the same. The deal is that I fix them on the gas grill saving the wife from the heat of cooking below. Try this: slice one potatoe for each person; salt, pepper, lemon pepper, butter and just a little water. Tightly double wrap in foil and place on the grill for 10 mins on each side. Place the "package" below and cook your meat. I usually also cook some sort of veggies in foil as well. The veggies and potatoes finish cooking in the foil and it' all ready and hot at the same time. Best of luck Paul
Ahhh...dining aboard...
We have a Hillerange 3-burner with oven that runs on propane. While sailing we have the usual assortment of cheeses and fresh fruits. However, my particular favorite while underway is Chef Boyardee ravioli...cold, right out of the can. But, when we're hanging on the mooring, we usually do a regular meal. BBQ steak, ribs, etc. with homemade slaw or macaroni salad with jumbo shrimp. One of my favorites is baby back ribs in an oven cooking bag with homemade BBQ sauce. Wash it all down with Tortuga rum (choice of flavor) and a nice pot of perked coffee. All in the comfort of...
We have a Hillerange 3-burner with oven that runs on propane. While sailing we have the usual assortment of cheeses and fresh fruits. However, my particular favorite while underway is Chef Boyardee ravioli...cold, right out of the can. But, when we're hanging on the mooring, we usually do a regular meal. BBQ steak, ribs, etc. with homemade slaw or macaroni salad with jumbo shrimp. One of my favorites is baby back ribs in an oven cooking bag with homemade BBQ sauce. Wash it all down with Tortuga rum (choice of flavor) and a nice pot of perked coffee. All in the comfort of...
Meals on board are a big part of sailing
for us. Lucky for us we live about 8 min from our boat. We had dinner aboard last evening- herbed chicken breasts on the BBQ along with corn on the cob, Carmelized anise done in the electric fry pan. Bottle of chardonay. Nice.
for us. Lucky for us we live about 8 min from our boat. We had dinner aboard last evening- herbed chicken breasts on the BBQ along with corn on the cob, Carmelized anise done in the electric fry pan. Bottle of chardonay. Nice.
Hope for fresh fish
We have had a little luck trolling and have had fresh fish a few times this year. Tuna on the grill are great. Less than an hour from sea to plate...it can't get much fresher than that. Unless the sea is rough we can cook on our gimbaled alcohol stove. It's been surprising how easy it is to cook on a gimballed stove while sailing. Usually rice and vegetables. If there are no fish then it's meat or chicken cooked on the grill. We like fresh fruit and an assortment of chips,crackers ,salsa etc to snack on between meals. In the winter we keep cans of soup on board and they taste incredibly good when it's a little cold. Tom
We have had a little luck trolling and have had fresh fish a few times this year. Tuna on the grill are great. Less than an hour from sea to plate...it can't get much fresher than that. Unless the sea is rough we can cook on our gimbaled alcohol stove. It's been surprising how easy it is to cook on a gimballed stove while sailing. Usually rice and vegetables. If there are no fish then it's meat or chicken cooked on the grill. We like fresh fruit and an assortment of chips,crackers ,salsa etc to snack on between meals. In the winter we keep cans of soup on board and they taste incredibly good when it's a little cold. Tom
Eating and boat potatoes
When cruising, my usual is instant oatmeal, or pancakes for breakfast, then snack throughout the day. Chips, crackers, cheese, vienna sausages etc. Then a real meal for dinner. As for the "boat potatoes " they are awesome. Only difference with me is I add an onion. Deeeeeeelicious
When cruising, my usual is instant oatmeal, or pancakes for breakfast, then snack throughout the day. Chips, crackers, cheese, vienna sausages etc. Then a real meal for dinner. As for the "boat potatoes " they are awesome. Only difference with me is I add an onion. Deeeeeeelicious
Floating home
If I stay the night on the boat, a big breakfast is a must. I use the liquid egg beaters for convenience. Bacon, pancakes made with Meyers Dark Rum, and fresh peaches and orange juice is my favorite combo so far. I use my alcohol stove, oven, and BBQ a lot and love using it more than my kitchen at home. I only use the microwave for heating up tea. I'll cook anything from BBQ chicken to California Rolls in my galley. On the way to the boat, I'll pick up a baguette, cheese, and fruit for lunch and if I just want a sandwich for dinner. Ice cold pineapple juice and splash in coconut rum in the evening. For July 4th, several boats from the marina anchored together and we dingied between with food made at home and reheated on board for a pot-luck. Great eats, great time, 3 days of living like real cruisers.
If I stay the night on the boat, a big breakfast is a must. I use the liquid egg beaters for convenience. Bacon, pancakes made with Meyers Dark Rum, and fresh peaches and orange juice is my favorite combo so far. I use my alcohol stove, oven, and BBQ a lot and love using it more than my kitchen at home. I only use the microwave for heating up tea. I'll cook anything from BBQ chicken to California Rolls in my galley. On the way to the boat, I'll pick up a baguette, cheese, and fruit for lunch and if I just want a sandwich for dinner. Ice cold pineapple juice and splash in coconut rum in the evening. For July 4th, several boats from the marina anchored together and we dingied between with food made at home and reheated on board for a pot-luck. Great eats, great time, 3 days of living like real cruisers.
30 Degree Quesadillas
My wife cooks great quesadillas while healing, on our 2 burner propane gimballed stove. Now we just have to come up with a gimballed salsa holder. "Halipeno" 1995 35.5 Hunter.
My wife cooks great quesadillas while healing, on our 2 burner propane gimballed stove. Now we just have to come up with a gimballed salsa holder. "Halipeno" 1995 35.5 Hunter.
You can eat just about anything you want to, IF--
You do enough advance prep at home. We ate like kings for a couple of years out of just a cooler and nothing but a grill to cook on. I even managed to take a 5 course rack of lamb dinner for 4--including strawberry shortcake for dessert--on the plane with me from Atlanta to sail with friends on Bay...in a box that fit under the seat!
And the only thing we had to wash after dinner was our plates, flatware and wine glasses. ANY meat except fish can be marinated any time, and then wrapped in foil and frozen. Additionally, the already marinated pork loin and tenderloin roasts are wonderful on the grill. Medium heat, lid on, turn every 15 minutes (if they start to incinerate sooner, turn the heat down more!). Allow 20 min/lb. Salads: enough greens for 2-3 days can be torn, dried and put in a ziplock bag. Slice and put any additional "wet" salad stuff--tomatoes, cukes, etc--in a separate ziplock. Marinate 'em in salad dressing--enough extra to also coat the salad--if you don't want to bring it separately. When you're ready to eat it, dump everything into the bad with the greens, shake it up...voila--salad with no bowl to wash. Nuke baking potates a couple of days ahead of time, wrap in foil and put 'em in the fridge...they'll shrivel up when they get cold in the fridge, but 10-15 minutes on the grill and they're hot and plump again as if they'd just been done. Any veggies can be steamed in foil on a grill...just cut 'em up, season 'em, and put a couple of ice cubes in the foil pack to provide the water to make the steam. Corn on the cob can be cooked on a grill...butter it, wrap in foil, turn every 5 minutes. Takes about 20 minutes. Deviled eggs can be a bear to transport..so don't stuff 'em at home...put the hardboiled whites together and put 'em back into the egg carton...bring the stuffing separately...assemble onboard. Can be hard boiled and stuffing made 2-3 days ahead of time. Omelettes: chop up all the stuff you want to put in the eggs at home, bring in a ziplock or plastic container. Pasta: make "vats" of your sauces at once, freeze in containers that hold only as much as you'll need at time. I think you get the picture... Plan your meals. Do all the prep and pre-cook anything that won't suffer from being rewarmed as far ahead as possible (some things can be done days ahead, some only the day before) at home and bring only the amounts you need for each meal. Bring frozen the things that can be frozen...they'll keep the rest cool as they thaw, reducing your need for ice and/or how often the fridge motor has to run. If icebox or fridge space for food for several days is limited, keep your drinks in a cooler so you won't have open the fridge except for food. The less often the fridge is opened, the colder it stays without running the motor. Eat well! You deserve to!
You do enough advance prep at home. We ate like kings for a couple of years out of just a cooler and nothing but a grill to cook on. I even managed to take a 5 course rack of lamb dinner for 4--including strawberry shortcake for dessert--on the plane with me from Atlanta to sail with friends on Bay...in a box that fit under the seat!
And the only thing we had to wash after dinner was our plates, flatware and wine glasses. ANY meat except fish can be marinated any time, and then wrapped in foil and frozen. Additionally, the already marinated pork loin and tenderloin roasts are wonderful on the grill. Medium heat, lid on, turn every 15 minutes (if they start to incinerate sooner, turn the heat down more!). Allow 20 min/lb. Salads: enough greens for 2-3 days can be torn, dried and put in a ziplock bag. Slice and put any additional "wet" salad stuff--tomatoes, cukes, etc--in a separate ziplock. Marinate 'em in salad dressing--enough extra to also coat the salad--if you don't want to bring it separately. When you're ready to eat it, dump everything into the bad with the greens, shake it up...voila--salad with no bowl to wash. Nuke baking potates a couple of days ahead of time, wrap in foil and put 'em in the fridge...they'll shrivel up when they get cold in the fridge, but 10-15 minutes on the grill and they're hot and plump again as if they'd just been done. Any veggies can be steamed in foil on a grill...just cut 'em up, season 'em, and put a couple of ice cubes in the foil pack to provide the water to make the steam. Corn on the cob can be cooked on a grill...butter it, wrap in foil, turn every 5 minutes. Takes about 20 minutes. Deviled eggs can be a bear to transport..so don't stuff 'em at home...put the hardboiled whites together and put 'em back into the egg carton...bring the stuffing separately...assemble onboard. Can be hard boiled and stuffing made 2-3 days ahead of time. Omelettes: chop up all the stuff you want to put in the eggs at home, bring in a ziplock or plastic container. Pasta: make "vats" of your sauces at once, freeze in containers that hold only as much as you'll need at time. I think you get the picture... Plan your meals. Do all the prep and pre-cook anything that won't suffer from being rewarmed as far ahead as possible (some things can be done days ahead, some only the day before) at home and bring only the amounts you need for each meal. Bring frozen the things that can be frozen...they'll keep the rest cool as they thaw, reducing your need for ice and/or how often the fridge motor has to run. If icebox or fridge space for food for several days is limited, keep your drinks in a cooler so you won't have open the fridge except for food. The less often the fridge is opened, the colder it stays without running the motor. Eat well! You deserve to!MRE's, Hawaiian ice, and lemon packets
I'm still trying to figure out how to get a cooler out to the mooring on an unstable dinghy, so keeping stuff in the galley that doesn't require refrigeration seemed like a good idea. I found that the non-refrigerated MRE (army lingo for "meals ready to eat") packets they sell at ethnic food stores (Like Indian rice with lentils) make nice side dishes; crystallized lemon packets and powdered ice tea or Kool-aid give you something to drink on demand; Country Crock margarine apparently doesn't require refrigeration and can last the season in a protected locker; and the manual version of the Hawaiian Ice machine lets you make killer frozen margaritas with what cooler ice you have left...
I'm still trying to figure out how to get a cooler out to the mooring on an unstable dinghy, so keeping stuff in the galley that doesn't require refrigeration seemed like a good idea. I found that the non-refrigerated MRE (army lingo for "meals ready to eat") packets they sell at ethnic food stores (Like Indian rice with lentils) make nice side dishes; crystallized lemon packets and powdered ice tea or Kool-aid give you something to drink on demand; Country Crock margarine apparently doesn't require refrigeration and can last the season in a protected locker; and the manual version of the Hawaiian Ice machine lets you make killer frozen margaritas with what cooler ice you have left...
Living Large
Since we live aboard and are foodies we really have no other place to cook other than our floating home. At the dock or on the hook we eat well. Keep in mind on my 1986 I have replaced the alcohol stove with propaine and have both a gas and charcoal bbq. One of my uniques dishes is stuffed pork loin chops. Youo cut up a bunch of apples and pears, set aside. Lightly brown the pork chops on both sided, remove and cut a pouch into which you stuff the fruit and also some walnuts. place in pyrex pan, pour beef gravey over and put into preheated oven for 30 minutes or so. Serve with mashed potatoes and salad. Prime rib, whole turkeys and rack of lamb are favorites as well. Capiono is a reall easy crowd pleaser as well. In the winter time, we ususally have a crock meal at least once a week. David
Since we live aboard and are foodies we really have no other place to cook other than our floating home. At the dock or on the hook we eat well. Keep in mind on my 1986 I have replaced the alcohol stove with propaine and have both a gas and charcoal bbq. One of my uniques dishes is stuffed pork loin chops. Youo cut up a bunch of apples and pears, set aside. Lightly brown the pork chops on both sided, remove and cut a pouch into which you stuff the fruit and also some walnuts. place in pyrex pan, pour beef gravey over and put into preheated oven for 30 minutes or so. Serve with mashed potatoes and salad. Prime rib, whole turkeys and rack of lamb are favorites as well. Capiono is a reall easy crowd pleaser as well. In the winter time, we ususally have a crock meal at least once a week. David
Rich and Coolers on Unstable Dinghies
You wrote: "I'm still trying to figure out how to get a cooler out to the mooring on an unstable dinghy" I haven't had that pleasure, but it would seem to me that you could leave the cooler on the boat all the time and just bring the ice. Stu
You wrote: "I'm still trying to figure out how to get a cooler out to the mooring on an unstable dinghy" I haven't had that pleasure, but it would seem to me that you could leave the cooler on the boat all the time and just bring the ice. Stu
why cook??
breakfast and lunch only on the boat. Althought we are fully equipped, prefer to eat at one of the great seafood restaurants found in every port town. Only cook when on anchor and too far to dinghy
breakfast and lunch only on the boat. Althought we are fully equipped, prefer to eat at one of the great seafood restaurants found in every port town. Only cook when on anchor and too far to dinghy
Capiono....?
David, you need to explain this, what I assume is and Italian dish. Yes, my wife is Italian and I need Italian boat recipes to continue plying my wife with boat luxuries such as this(unless I totally missed it and it is a Mexican chicken dish. Oh, she likes those too.) thanks r.w.landau
David, you need to explain this, what I assume is and Italian dish. Yes, my wife is Italian and I need Italian boat recipes to continue plying my wife with boat luxuries such as this(unless I totally missed it and it is a Mexican chicken dish. Oh, she likes those too.) thanks r.w.landau
Cooking on Trinkka
I usually bring a frozen chicken pot pie and some french fries to go with it, or any left-over that I can heat up in my Stanley Ovenette, on my alcohol stove. My grilling is done on a round Stove-top grill that you add a little water to. I like my hot dogs grilled on this grill, and I haven't found anything to compare with it when it come to toast. Occasionally if I'm lucky enough to catch a Blue fish, I'll bake it in the oven sometimes with a stuffing. I made a clam chowders from scratch one day in the West Passage of Narraganset Bay, while the Trinkka was sailing with the aid of my autopilot. Sometimes, I make stuffed quahogs, but my all time favorite is Clams Casino. You get some cherry stones and steam them open. Discard the top shell and put the cherry Stones on a small cookie sheet and reserve a little of the broth with each meat. Add 1 inch slices of bacon on each one. Then, add a little ketchup, Worcestershire sauce, and hot sauce on it, and bake in the over at 350 degrees, for about 15 minutes. Warning! This recipe can be habit forming!
I usually bring a frozen chicken pot pie and some french fries to go with it, or any left-over that I can heat up in my Stanley Ovenette, on my alcohol stove. My grilling is done on a round Stove-top grill that you add a little water to. I like my hot dogs grilled on this grill, and I haven't found anything to compare with it when it come to toast. Occasionally if I'm lucky enough to catch a Blue fish, I'll bake it in the oven sometimes with a stuffing. I made a clam chowders from scratch one day in the West Passage of Narraganset Bay, while the Trinkka was sailing with the aid of my autopilot. Sometimes, I make stuffed quahogs, but my all time favorite is Clams Casino. You get some cherry stones and steam them open. Discard the top shell and put the cherry Stones on a small cookie sheet and reserve a little of the broth with each meat. Add 1 inch slices of bacon on each one. Then, add a little ketchup, Worcestershire sauce, and hot sauce on it, and bake in the over at 350 degrees, for about 15 minutes. Warning! This recipe can be habit forming!
Food Storage on my boat is an issue
I usually eat out at restaurants when I can. I don't mind grilling from my boat with my propaine grill, but after the first day of sailing I am afraid to keep meat that has been sitting in the cooler. I sometimes prepaire by planning meals and freezing any grilling meat but this doesn't always work. Cold storage in a cooler is tough (especially when you see cabin temps around 95 degrees during the day and low temps of 84 degrees). My H22 is well equipped with a microwave, grill, and one burner stove top. I think that I might add an electric burner plate to encourage cooking...but then again cold storage is more of an issue.
I usually eat out at restaurants when I can. I don't mind grilling from my boat with my propaine grill, but after the first day of sailing I am afraid to keep meat that has been sitting in the cooler. I sometimes prepaire by planning meals and freezing any grilling meat but this doesn't always work. Cold storage in a cooler is tough (especially when you see cabin temps around 95 degrees during the day and low temps of 84 degrees). My H22 is well equipped with a microwave, grill, and one burner stove top. I think that I might add an electric burner plate to encourage cooking...but then again cold storage is more of an issue.
About food
I have noticed that many of you talk about a cooler and ice. In about the same space a cooler takes up, you can sit one of the little office type fridges. You can get a small one pretty cheap, and they don't use a lot of power. I use a 4 cu.ft. from Home Depot, and run it off an inverter. Keep it turned up about half way and it doesn't run a lot. Wont' make ice, but keeps things cold. Can keep meat and veggies fresh for several days. The cost of ice will pay for it in a short while, and a small bag of ice in the freezer compt. will do for drinks.
I have noticed that many of you talk about a cooler and ice. In about the same space a cooler takes up, you can sit one of the little office type fridges. You can get a small one pretty cheap, and they don't use a lot of power. I use a 4 cu.ft. from Home Depot, and run it off an inverter. Keep it turned up about half way and it doesn't run a lot. Wont' make ice, but keeps things cold. Can keep meat and veggies fresh for several days. The cost of ice will pay for it in a short while, and a small bag of ice in the freezer compt. will do for drinks.
Eat well eat often!
Hot coffee every morning! Breakfast is usually light, muffins or bagels, OJ. Lunch is usually wraps (easier than sandwiches and bread gest crushed) cold cuts, sprouts, mayo, mustard. Dinner is the real deal, we cook on the BBQ grill most of the time. Typically steak, kabobs (chicken, shrimp, fish, lamb) or sausage. We make "cruiser packs" with veggies and potatoes wrapped in aluminum foil and cook them on the BBQ also. We keep some canned stuff like tomatoes and beans along with pasta for bad weather days. Oh and don't forget the wine with dinner!
Hot coffee every morning! Breakfast is usually light, muffins or bagels, OJ. Lunch is usually wraps (easier than sandwiches and bread gest crushed) cold cuts, sprouts, mayo, mustard. Dinner is the real deal, we cook on the BBQ grill most of the time. Typically steak, kabobs (chicken, shrimp, fish, lamb) or sausage. We make "cruiser packs" with veggies and potatoes wrapped in aluminum foil and cook them on the BBQ also. We keep some canned stuff like tomatoes and beans along with pasta for bad weather days. Oh and don't forget the wine with dinner!
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