Cruiser Potluck

[Mimsy]

If you could recommend ONE dish to perfect in order to bring it to a cruiser potluck in the tropics what would it be? What's the first item to go- protein, savory side or dessert?

I'm always impressed by the culinary talents at our marina potlucks. I however, never impress anyone lol. I always bring brownies because that is the one thing I can make that doesn't suck. I I need to increase my repertoire. Scratch that- I need to have a repertoire!

[Janice]

Oh, what a great thread! You should also include that the items need to be available in the Caribbean as well.

Mine favorite dish to make is Caribbean Chilie...this is not like what we think of as chilie, I found it in my Caribbean cookbook.

It is a vry long recipe but I will shorten a bit:
2T oil
1 chopped onion
2 cloves garlic
saute
add 1 1/4 c white wine
1 1/4 c veg stock
1 tsp thyme
1/2 tsp gr cumin
3 Tbls soy sauce
1/2 hot chilie - seeded and chopped (or sauce)
1/2 tsp pumpkin pie spice
simmer 1/2 hr
add 1 cup red lentils
2 cups cooked red bean (or kidney)
2 tsp sugar
cook till lentils are tender

serve on cooked white rice with corn mixed in.

I make this in my pressure cooker and then add the rice/corn mixture around the outside edge and it presents nicely!

[dana-tenacity]

Learn to bake fresh bread!!!!!!

[Janice]

i agree that bread and fresh pizza, both made on the grill is welcomed by all.

[Bash]

If I have fresh ingredients, I make ceviche. If not, I make biscuits.

[Mimsy]

Perhaps I did not properly underscore the point. I need idiot proof recipes for alas, I am that idiot!

[rebel heart]

We always bring brownies too :-)

[fishwife]

In areas where there is no 'red tide' I go and gather as many different types of clams as I can find, wash them and bung the lot into my pressure cooker, throw in a lot of minced or squashed garlic, a couple of finely chopped onions and two or three tins of chopped tomatoes. If I've got it I add some chorizo sausage and a little smoked bacon. Cook the lot under pressure for ten minutes and serve with saffron rice. I leave it in the pressure cooker to travel and just take a big ladle with me.

P.

[Mimsy]

Thanks Fishwife. That sounds delicious and most importantly- doable for me!

[GordMay]

Devilled Eggs (eggs mimosa?) are fairly quick and very easy, especially for those with a smaller galley (no oven) and restricted larder (very small fridge).

[fishwife]

Originally Posted by Mimsy

Thanks Fishwife. That sounds delicious and most importantly- doable for me!

If you look for the small thin shelled clams that often have pinkish or purple bands, found in the intertidal area, a half hour looking can often yield 4 or five pounds of the delicious yummy creatures. I carry a small sized garden rake and a riddle to look for them but that's OTT for most people

P.

[Mike Vogdes]

CHICKEN SLOP !!!

Actually this is a chicken stir fry. Fast, easy, and very good.
You will need to adjust the ingredients to accommodate the crowd you are trying to feed. Figure 1/2 chicken breast per person.

boneless, skinless chicken breast
green and or red bell pepper
vidalia or yellow onion
carrots (cut on bias)
snow peas
garlic, to taste
Chef Paul Prudhomme's "Meat Magic" (spice section New Orleans/ Cajun style blended seasoning.)
olive oil, butter
your favorite rice (I like "Minute Rice" for this)

Rinse, and cut the chicken into bite size pieces, sprinkle liberally with Meat Magic and set aside to marinate.
Chop the vegetables (except snow peas) into
1-1/2" pieces and stir fry in olive oil and butter in a big fry pan or wok, don't add the snow peas and garlic until near the end, vegetables want to be al dente'. Dump the vegetables into a bowl and set aside.
In the same pan / wok, stir fry the chicken in olive oil and butter, (won't take long) then combine the vegetables with the chicken and stir fry together to finish. Season to taste with Meat Magic, serve over rice... Good stuff.

[Auspicious]

Originally Posted by Mimsy

If you could recommend ONE dish to perfect in order to bring it to a cruiser potluck in the tropics what would it be? What's the first item to go- protein, savory side or dessert?

I'm always impressed by the culinary talents at our marina potlucks. I however, never impress anyone lol. I always bring brownies because that is the one thing I can make that doesn't suck. I I need to increase my repertoire. Scratch that- I need to have a repertoire!

What seems to go fastest is the good stuff.

It's tough to learn to cook over the Internet, but there are a lot of resources ON the Internet. Look around and practice.

The deviled egg idea is good -- get an inexpensive pastry bag and you can be a whizz with just a little practice.

Homemade cole slaw is good. If your knife skills aren't up to scratch yet get a mandoline -- it's useful for lots of things and as long as you keep your fingers out of the way (easy) it's a great tool. Cabbage, carrot, onion, caraway seeds, and a vinaigrette dressing (don't you dare buy something in a bottle) and it will disappear.

Learn to roast a pork loin. Anyone can do it. Shred the leftovers and slop some bottled BBQ sauce and diced onions (sauteed) on it and call it pork chili. It will disappear.

Sliced cheese with crackers goes well.

If you have to dig deep in the pantry, slice olives, pepperocini, carrots, celery, and peppers. Dip can be salsa or ranch dressing. All but the peppers keep a long time and peppers freeze well.

Homemade mac & cheese -- stay away from the boxes. If you have a grater you can make outstanding mac & cheese from nearly any recipe on the Internet. Cheaper and better.

Look for cooking classes at places like Whole Foods where they teach you one thing in one lesson. It reduces the stress of learning.

[annk]

stuff that reminds folks of home always goes down well...

a good lasagna, but can cost a bit to prepare.

potato salad, important that it has bits of crispy bacon in it!

fresh strawberries dipped in plain chocolate, really easy to make and cheap in the Caribbean.

roasted tomatoes, easy in the oven sliced topped with basil olive oil and fresh ground black pepper. Roast until edges starting to char, possible on the barbie too.

pieces of pineapple, wrapped around with slice of bacon dredged in sugar. fix with cocktail stick and cook in oven about 20 mins till crispy, that one ALWAYS disappears fast!


take a look at www.foodspotting.com always lots of ideas there....

[imagine2frolic]

Pineapple, cantaloupe, diced, and soaked in lemon, or lime. Add a wee bit of salt, and some kind of chilipowder for a bit of a kick. It's fresh, easy, cool, and goes very fast.......i2f