What is Your Favorite Dish to Make at Anchor?

[barnakiel]

Originally Posted by Seaworthy Lass

Sounds delicious! The 4 hrs of cooking (always a concern on board) can be reduced by using a pressure cooker (...)

Hey guys: slow down!

I mean: when you batch cook and freeze it, or when you pressure cook it (and then freeze it?) - you do end up with something quite different, eh? I mean - once you de-freeze it, it will no longer be the delicious thing one gets when cooking a small amount, from fresh ingredients.

I am also sceptical of cooking things for 4 hours - I have seen this attitude in many anglo-saxon recipes. 4 hours may mean you are not using enough heat or perhaps you are overcooking things. I do not know about meat, but I will say go for veg/beans/corn/lentils/pasta/rice dishes and spend the remaining 3+ hours enjoying you life and family!

Perhaps I am just too Italian - I love things to be al dente rather than pulp. Please bear with me then.

b.

[Khagan1227]

Originally Posted by barnakiel

Hey guys: slow down!

I mean: when you batch cook and freeze it, or when you pressure cook it (and then freeze it?) - you do end up with something quite different, eh? I mean - once you de-freeze it, it will no longer be the delicious thing one gets when cooking a small amount, from fresh ingredients.

I am also sceptical of cooking things for 4 hours - I have seen this attitude in many anglo-saxon recipes. 4 hours may mean you are not using enough heat or perhaps you are overcooking things. I do not know about meat, but I will say go for veg/beans/corn/lentils/pasta/rice dishes and spend the remaining 3+ hours enjoying you life and family!

Perhaps I am just too Italian - I love things to be al dente rather than pulp. Please bear with me then.

b.

You have never used a crock pot or had smoked BBQ?

[stevensc]

Paella for 6 In a 14” paella pan or large skillet

2-1/2 cups of med grain rice
5 cups chicken stock including 1 envelope Goya sazon con achiote
and a pinch of saffron if available
1 bags seasoning mix, the frozen mix of onions, bell pepper,
and celery (mostly onions)
3 - 4 cloves chopped garlic
1/2 lb pork cubed
1/2 lb chicken cubed
1/2 lb smoked sausage cubed
1/2 lb. shrimp peeled
1- 1 lb bag mussels, half in shell half shucked
Olive oil as needed
1/2- small. jar, roasted red pepper strips
1/2- small jar stuffed olives, whole or sliced
1/2 small jar capers
1- cans whole asparagus use about 8 spears
1 - cup petit pois canned or frozen
1 small can quartered artichoke hearts
1- 15 oz. can diced tomato
1 envelope "Goya sazon con achiote" seasoning for broth
Pinch saffron threads
All jar and can ingredients drained.
The 18"pan holds 3 cups of raw rice the 22" pan holds 4 cups

In a paella pan or large skillet saute the seasoning mix and garlic
in olive oil, when it softens a bit add the sausage saute,
when it starts to brown add the chicken and pork.
When these are about done add the olives,capers, diced tomatoes
cook for five minutes. Now add the artichoke hearts and half of the
petit pois, half of the pimento strips, and shrimp, cook till the
shrimp are just about done.
In a " traditional" paella at this point the raw rice is added stirred
in and the boiling broth including the Goya and saffron, is added, this
is brought to a simmer, adorned as below, then covered with tin foil to steam
for about 20 minutes or longer, till the rice is done, and no longer crunchy.
I find it difficult to get the rice to a good consistency on the
boat burner, so what I do sometimes on the boat is, cook the rice, beforehand, with the stock, Goya seasoning and a pinch of saffron threads if you have them.
Once the rice is cooked fluff it up well and fold it in to the sauteed items in the pan,
make a cross on top with the petit pois and a few of the asparagus, pimento strips and adorn with
some of the shrimp and mussels in their shell.
Cover to let it heat well and the bottom of the rice gets a bit crispy then serve.
You can add scallops with the shrimp or some extra large whole shrimp on top
If you like Sangria try this:

Sangria

Ingredients:
1.5 L Red wine Cabernet Sauvignon
1 cup Sugar or to taste
3-4 oz Brandy or rum (Optional)
2 large Lemon, sliced thin
2 large Orange sliced thin
2 cups Orange juice
2 red apple cubed

Mixing instructions:
Mix all the above in a large container, stir, and let sit
in the refrigerator for 18-24 hours. When you are ready
to serve it mix 1/2 of the above mix and 1/2 7 UP, Sprite or
plain soda water in a large glass with ice.
This is great for a hot afternoon`s paella or barbeque.
BUEN PROVECHO!
Steve W

[carstenb]

Lassie

I note you have a 47 footer so lots of storage space????

A pasta machine can be bought for say 50 bucks? Then spaghetti, fettucini lasagne become easy.

Barnakiel - my recipe for the sauce comes from an old italian grandmother of a girl friend I had when I was much, much younger.

Note it has no meat. When I make it everyone swears there must be meat in it since it is so rich. The slow simmering condenses the sauce and brings out hte onion/mushroom and spice flavors

And it does taste just as good defrosted

[barnakiel]

Originally Posted by carstenb

(...) When I make it everyone swears there must be meat in it since it is so rich. The slow simmering condenses the sauce and brings out hte onion/mushroom and spice flavors

And it does taste just as good defrosted

I do not buy the defrosted part (eh, the beauty of democracy ;-) BUT I will add my own (my Admiral's own) trick here:

If you want your food to 'taste like meat', you can add some 'pimenton de la Vera' ('de la Vera' part very important). It is smoke dried and will fool anyone who tries the dish into thinking that that you have added some smoked beacon.

Originally made in Extremadura, Spain, but available elsewhere.

I am a vegetarian. One that likes smoked beacon too ;-)

Cheers,
b.

[Seaworthy Lass]

Originally Posted by carstenb

......
A pasta machine can be bought for say 50 bucks? Then spaghetti, fettucini lasagne become easy.
......

I had been resisting accumulating appliances . A few good sharp knives, cutlery, graters, can opener, spatulas, ladle and a hand whisk may up my armoury. Oh, and an electric stick mixer for pureeing stuff. May reconsider about a pasta maker though. Fresh pasta is to die for and anything that can be made from ingredients that are readily available and don't need refrigeration is a huge bonus .

[carstenb]

Lassie,

I'm with you. I have a collection of sharp knives, a hand operated beater, but I also have an electric stick mixer (just makes almost everything easier ). But the pasta machine.............

Well homemade pasta is, as you correctly state, to die for. Well worth the minuscule effort required to make it. I have one, which I take apart and hide in the bottom of a drawer.

My admiral laughs at this - until I serve Spaghetti carbonate with homemade pasta. I sort of become a hero at that point.

If I really want to don my superman cape, I make vitello tonata. Here's the recipe:

toss a calf roast in the oven with celery, carrots and onions. Roast it until medium rare. Eat a lot of the roast for dinner. Save some of the onions/carrots/celery.

Next day take your stick mixer and puree the carrots, celery,onions, some capers. add some anchovy fillets, a gang of homemade (or store-bought) mayonnaise and some raw tuna fish (a can in oil or best of all - if you just happen to have caught a tuna........)

Blend all this throughly. Slice some thin slices of the roast and put on plate. Spread the tuna mixture over. Top off with some more capers and a couple of small dill pickles.

Now if you also make some sourdough bread, say ciabatta, serve this with it.

The only problem with the above recipe is that whenever I serve it, we go through minimum 2 bottles of wine......................

Maybe your willpower is stronger than ours - we have the backbone of a worm.

[Seaworthy Lass]

Originally Posted by carstenb

.......
If I really want to don my superman cape, I make vitello tonata. Here's the recipe:
......
Maybe your willpower is stronger than ours - we have the backbone of a worm.

You win superman. That sounds mouthwatering.
Prefer fresh tuna served simply though - either as sashimi, or marinaded and eaten raw or after barely kissing the pan.
Zero will power here as well

[Don1500]

Originally Posted by Seaworthy Lass

May reconsider about a pasta maker though. Fresh pasta is to die for and anything that can be made from ingredients that are readily available and don't need refrigeration is a huge bonus .

Ask yourself "What did they do before there were pasta makers?". Roll it out flat and cut it with a fork.

[Seaworthy Lass]

Originally Posted by Don1500

Ask yourself "What did they do before there were pasta makers?". Roll it out flat and cut it with a fork.

Getting all the sheets an even thickness after rolling them out is tricky (unless I get my digital calipers out LOL). With pasta of different thicknesses its hard to cook it all just perfectly "al dente". The crew may mutiny

[carstenb]

Lassie,
If you liked the two recipes above, then I have written a cookbook. PM me a mail address and I will send you an e-copy.


Anyone else wants one - let me know.

The title is "Slow Food - Made quickly and easily" Lots of Italian, french and nouvelle cuisine, some of these are dishes I've tasted at some of the best restaurants in the world (I used to be an executive - with an expense account), others I've either invented or tasted somewhere else.

[Don1500]

Originally Posted by Seaworthy Lass

Getting all the sheets an even thickness after rolling them out is tricky (unless I get my digital calipers out LOL). With pasta of different thicknesses its hard to cook it all just perfectly "al dente". The crew may mutiny

It's just that I've been to Italy and at a very good restaurant in Rome, around the corner from the Via Venito. I watched the matriarch of the family make the pasta. No machine allowed there and the spaghetti was perfect. It was a family owned place called Domino's.....no relation to the US company. Best food in Rome, and that's saying something.

[frank_f]

Originally Posted by carstenb

Lassie,
If you liked the two recipes above, then I have written a cookbook. PM me a mail address and I will send you an e-copy.


Anyone else wants one - let me know.

The title is "Slow Food - Made quickly and easily" Lots of Italian, french and nouvelle cuisine, some of these are dishes I've tasted at some of the best restaurants in the world (I used to be an executive - with an expense account), others I've either invented or tasted somewhere else.

I would like a copy. Is your book related to the Slow Food movement?

Thanks

[senormechanico]

1. Pancakes with strawberries, syrup and whipped cream or homemade jam served with strong freshly ground coffee.
Fresh cut Lilacs from our garden for a flower arrangement.
It doesn't get any better than that.

2. Popcorn with a nice Cabernet is always good for an afternoon snack, as is ice cream. The only problem with a small freezer is that as soon as you buy it, you have to divide it up into three containers to make it fit the freezer!

3. A snack of Oreo's and Milk. I was going to include a pic, but thought better of it.
You can find it if you look around.
Huffpo has it.

[annandmatt]

OK, here's the simplest, tastiest dish either at sea or on land!
I chicken fillet per person
I slice of ham per person
I jar of salsa (mild, medium or hot to taste)
Couple of slices of cheese per person.

Now- lay the ham on the chicken, salsa on the ham & cheese on top. Bake in a moderate oven (around 180-190 C) for around 30 mins, then serve with whatever! (baked spuds, chips, assorted veg or salad)

YUM