|
Just because we're boating doesn't mean we're eating spam
and kraft dinner for our meals. In fact it's usually quite
gourmet!! Longer boating jaunts require some careful
planning for groceries and meals, but rest assured we do not
stint!!!
Limited cold storage space and large distances between
re-provisioning stops present their challenges, but you will
always be surprised what boaters can pull out of the larder
for impromptu appies on the lido deck or dock!
If you have a suggestion or recipe that you would like to
share we would love to here it. Click
to submit your
favorite.
Try one of these for something new:
Dave's BBQ Crab
PROSCUITTO, DATE & PESTO PIZZA
SMOKED SALMON PIZZA
GREEK SALAD PIZZA
Maple Pecan Brie
Humus Appetizer
Arlene's
Chipolte Shrimp Cups
Lorraine's Maple Pecan Brie
 One round brie or camembert cheese
Pure Maple Syrup
Pecans, or other nuts
Place cheese on tin foil or metal tray. Pour over maple syrup on top of the cheese, sprinkle with chopped pecans. Bake in oven at 350 degrees or low heat in barbecue for 10-15 minutes to warm up cheese. Remove and transfer to platter and serve with crackers or fresh breads.
Lorraine's Humus Appetizer
1 container Humus
Crackers
Take Humus and top 1 small tsp onto a cracker, top with sun dried tomatoes, black olives etc. as a garnish. For low cal use cucumbers.
Yvonne's PROSCUITTO, DATE & PESTO PIZZA
1 Boboli or packaged thin crust pizza
Topping:
125 grams cream cheese
2-4 tbsp basil pesto
3-4 slices proscuitto cut into strips
½ cup chopped dates (see note)
¼ cup chopped sun dried tomatoes
¼ cup scant toasted pine nuts
Note 1: chop the dates into ½ “or 1.5cm pieces.
Note 2: the best dates for this are the “medjool” dates. I have also used the pitted dates that are often available in the produce department of local grocery stores, but the medjool ones are really lovely!
Heat BBQ to high and try to burn off most of the grease if possible.
Turn it down to low and place crust on the grill & close the cover.
Toast for 3-5 minutes depending on your BBQ. Make sure it gets some of the grill marks and then flip it over and do the same to the top.
Take off the heat and place on a pizza pan or baking pan that fits your BBQ allowing at least 2cm or almost 1” inside the grill to let the heat circulate through the BBQ. In a pinch triple thickness foil works too!
Heat the cream cheese in the microwave to soften and spread over the crust. Top with the pesto sauce and then sprinkle the proscuitto, dates, sun dried tomatoes and pinenuts over the pesto.
Put the whole thing back in the BBQ, still on low, and toast till it is heated through, approximately 5 8 minutes. Watch closely to make sure the bottom isn't burning.
Take out, cool for a few minutes and then slice!
Arlene's
Chipolte Shrimp Cups
 36 wanton wrapper
Cooking Spray
1 1/2 cups (6 ounces) shredded
reduced fat sharp cheddar cheese
1 cup chopped cooked shrimp
1 cup chopped bottled roasted
red bell peppers
1 cup bottled chipotle salsa
1/2 cup chopped green onions
Preheat oven to 350 degrees. Fit one wonton wrapper into
each of 36 mini muffin cups coated with cooking spray,
pressing the wrappers into sides of cup. Bake at 350 degrees
for 7 minutes or until lightly browned. Keep wontons in
muffin cups.
Combine cheese and remaining ingredients and spoon about
1 tablespoon cheese mixture into each wonton cup. Bake at
350 degrees for 5 - 7 minutes or until cheese bubbles. Remove from muffin cups. Serve
immediately.
Variations: Use a solid cracker or dried bread round
instead of wonton wrapper. Can also be heated in microwave
for 30-45 seconds until cheese is melted. You can use any
favorite salsa you have instead of the smoky hot flavor of
the chipotle salsa or add chipotle peppers of fresh serrano
or jalapeno peppers if you cannot find chipotle peppers.
Yvonne's SMOKED SALMON PIZZA
1 Boboli or packaged thin crust pizza
Topping:
125 grams cream cheese (can add a sprinkle of dill if you like dill….)
3-5 slices of cold smoked salmon or lox cut into 1” or 2cm wide strips
Finely sliced “1/2 moons” of red onion
1-2 tablespoons of drained capers
Finely chopped fresh tomato or sun dried tomato (optional)
Pepper
Handful of cilantro leaves
Heat BBQ to high and try to burn off most of the grease if possible.
Turn it down to low and place crust on the grill & close the cover.
Toast for 3-5 minutes depending on your BBQ. Make sure it gets some of the grill marks and then flip it over and do the same to the top. Its really more important that the top is toasted as it gets baked again on the
pan.
Take off the heat and place on a pizza pan or baking pan that fits your BBQ allowing at least 2cm or almost 1” inside the grill to let the heat circulate through the BBQ. In a pinch triple thickness foil works too!
Heat cream cheese in the microwave to soften and if adding dill, do it now. Spread onto crust evenly, and then top with the salmon, onions, capers, and tomato if using. Grate some fresh black pepper on top.
Put the whole thing back in the BBQ, still on low, and toast till it is heated through, approximately 5 8 minutes. Watch closely to make sure the bottom isn't burning.
Take out, sprinkle with cilantro leaves, cool for a few minutes and then slice!
Yvonne's GREEK SALAD PIZZA
1 Boboli or packaged thin crust pizza
Topping:
¼ cup chopped red & yellow peppers
¼ cup chopped tomato
¼ cup chopped red onion
¼ cup sliced olives
Note: chopped to ¼” x ¼” or 1cm x 1cm
½ cup chopped or crumbled feta cheese
125 gr cream cheese
1 cup fresh spinach leaves, stemmed and chopped loosely.
Note: you can also use frozen chopped spinach that has been defrosted and squeezed dry.
3 tbsp sun dried tomato pesto (or finely chopped sun dried tomatoes and basil pesto mixed)
Dried oregano
Heat BBQ to high and try to burn off most of the grease if possible.
Turn it down to low and place crust on the grill & close the cover.
Toast for 3-5 minutes depending on your BBQ. Make sure it gets some of the grill marks and then flip it over and do the same to the top. Its really more important that the top is toasted as it gets baked again on the pan…
Take off the heat and place on a pizza pan or baking pan that fits your BBQ allowing at least 2cm or almost 1” inside the grill to let the heat circulate through the BBQ. In a pinch triple thickness foil works too!
Spread the sun dried tomato pesto on the crust. Soften the cream cheese in the microwave and spread over the pesto. Put the spinach leaves over the cream cheese and then toss the veggies and olives over that. Sprinkle the feta cheese and then lastly the dried oregano. Press the toppings into the cream cheese, lightly.
Put the whole thing back in the BBQ, still on low, and toast till it is heated through, approximately 5 8 minutes. Watch closely to make sure the bottom isn't burning.
Take out, cool for a few minutes and then slice!
|
Dave's BBQ Crab |
|
Ingredients:
All the crab
you can catch (within your legal limit of
course!)
Lawrys
Seasoning Salt
Clean your crab
as you usually would. Heat up the barbecue.
When its good and hot, reduce the heat to
medium and put the crab on, sprinkle
generously with the seasoning salt. Turn
frequently to prevent burning of the claw
tips and continue sprinkling with seasoning
salt. Crab is done in 8 to 10 minutes. Don't
overcook it or it will be difficult to get
out of the shell. Great on the dock in the
middle of summer! Enjoy!
|
|
|
