Best AT SEA Recipes

[Tami]

I was wondering what everyone prepares when they are going to be at sea? What are some of your "at sea" menus?

[Ed and Sarah Haveman]

Hi Tami- I prepared pasta salad to eat right of the the container or a chicken salad to put on bread.. something made ahead to be place in a cooler in the cockpit if it gets too rought to go below..
sorry, no menus' but it always worked for overnight or multi day passages.

[Mary]

Most of our cruising has been done with journeys of 1-5 days. We find that we eat very little when underway so food preparation at sea is not a major issue aboard Camryka. We simply stock up on lots of beverages, favorite snack foods, fruits, yogurt, and sandwich makings. If the passage is to be several days long, I prepare pasta or rice salads that inlcude vegetables as well as chicken or shrimp. Chinese Chicken Salad and Rice and Vegetable Shrimp Salad are favorites (see recipes below.)

When we crossed the Atlantic, a journey of 26 days from Canaries to Guadeloupe, we gave much thought to advance meal preparation. We were crew for friends Francie and Jim on their C&C 48' sailboat, Galadriel. With four of us to feed for an indeterminate number of days, we stocked the boat well past her waterline limit while in Gibraltar and then added fresh vegetables and dairy products just before departing Santa Cruz. We dubbed one space as the Candy Locker. Francie and I both panicked at the idea that we might, mid-passage, have an overwhelming craving for who-knows-what. So the locker was stuffed with every who-knows-what sort of sweets we could buy. Galadriel was blessed with a rather spacious freezer, far larger than we have aboard Camryka, so we prepared 10 meals, a total of 40 servings, for rough seas days. Half the fun was searching cookbooks for recipes that included both meat and vegetable. We froze these meals in disposable foil loaf-size pans which had the advantage of being easily labeled, easily stacked in the freezer, and easy to defrost and pop in the oven. As it turned out, our passage was exceptionally calm, leaving us to motor for 1,000 of the 3,000 miles on nearly flat seas. Morning, noon, and evening, we prepared ordinary meals, the sort one would prepare anywhere, from onboard provisions, saving the frozen meals for dreaded unruly weather. We especially enjoyed fresh dorado fillets from the two big guys Jim landed. Half way across the Pond, we realized we needed to eat our frozen meals even though conditions remained calm. We dined on Zuchinni Stuffed with Herbed Ground Pork, Meatloaf Rolled with Broccoli, Steak and Green Bean Casserole, etc. We often added a salad, even in the last few days. Grated chayote squash and carrots makes a wonderful coleslaw (made just like cabbage coleslaw) and those 2 vegetables stayed fresh for the entire 26 day journey with no refrigeration.


CHINESE CHICKEN SALAD

2 Tbsp. sesame seeds
4 chicken breasts, cooked, chopped (or use rotisserie chicken) or 1 lb. shrimp, cooked, cleaned, chopped
1 small head cabbage, chopped
1 small onion, minced
1/2 cup slivered almonds
1 package chicken or shrimp flavored Top Ramen Noodles, broken up
2 Tbsp. sugar
1/4 tsp. freshly ground black pepper
1/2 tsp. salt
1/3 cup olive oil
2 Tbsp. sesame oil
Flavor packet from noodles

Combine sesame seeds, chicken or shrimp, onions, almonds, and noodles in a large plastic bowl with tight fitting lid. In a cup, combine sugar, pepper, salt , olive and sesame oils, and seasoning packet from noodles. Whisk to mix and then pour over salad mixture. Mix well, cover, and chill before serving. Keeps for 3-5 days if well-refrigerated.


RICE AND VEGETABLE SHRIMP SALAD -- WITH OPTIONS

1 Tbsp. dijon mustard
4 Tbsp. red wine vinegar
1 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
minced parsley or chives
1/4 cup olive oil
1 lb. shrimp, cleaned, cooked, chopped
4 cups rice, cooked and still hot
1/2 red pepper, cut in thin strips
1/2 green pepper, cut in thin strips
3 small green onion, chopped
1/2 cup raisins
1/4 cups black olives, chopped
2 Tbsp. fresh parsley, chopped
1/4 cup fresh dill, chopped

In a small bowl, whisk together the dijon mustard, red wine vinegar, sugar, salt, freshly ground black pepper, minced parsley or chives, and olive oil. Set aside. In a large plastic bowl with tight fitting lid, mix remaining ingredients then pour vinaigrette over top. Cover and chill at least 4 hours before serving. Will keep 3-5 days if well-refrigerated.

OPTIONS:
You can vary this recipe to your heart's content. Use dried herbs instead of fresh, regular onion instead of green onions, green olives instead of black. You can add diced raw broccoli, celery, chayote, carrots, or other vegetables you have on hand. You can make the salad with chicken instead of shrimp or leave out the meat entirely. Chopped pineapple or grapes make a nice addition. If you're like me, you'll likely not make this salad the same way twice. (Double the recipe for a dandy potluck contribution.)

[garrett stone]

american chili with red kidney beans-easy to reheat and keeps as long as you can keep ahead of the mould of coarse i would be single handing

[Joseph Alves Jr.]

I think that my biggest favorite on board recipes that's fast and easy is to get pot and put some water in it and throw in some whole onions, potatoes, summer squash, string beans, franks and chourico or linguica and season with salt and pepper. We love this with fresh tomatoes, and cucumber.
Another easy recipe is to sauté some onions in a fry pan and add cut up hot dogs or linguica or both, then add fresh cooked and drained green beans, mix it, add salt and pepper and put the cover on it for a while. This goes good with tomato and cucumber and thick sliced bread. I think I'll omit the bread because I'm on a diet!

[jarell fams]

Chilli on rice or pasta http://www.foodnetwork.com/recipes/kathleen-daelemans/chili-on-rice...

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[Joseph Alves Jr.]

I found a recipe on this site for fried batter dipped conks with Coconut and cocktail sauce that is absolutely delicious.  I plan on making some of this on board next year.  Many thanks for that recipe.

 

Most of the time I go on overnighters out on the bays and I bring left over food from home to heat up in my Stanley Ovenette stove-top oven.   Occasionally I'll bring a frozen chicken pot pie and heat it up with some French fries to go with it.   A little cranberry sauce goes great with this meal.  Outside of that, I bring soup to go with my daily noon sandwich or I grill up some hot dogs on my Burton Stove-Top Grill to go with some some potato chips. 

 Last year I started baking pizzas on the boat while under autopilot.  I use a Pita Pocket for the crust along with Marinara Sauce, Mozzarella and American cheese with a Linguica topping. 

In the morning I'll have a bowl of cereal or maybe I'll heat up a Belgian Waffle brought from home. 

 

The sailing season has ended in my neck of the woods and the boat is under the tarp for the long winter sleep but I'm still using my kayak on mild days to cross the Taunton River and go beach combing with Penelope Pitbull.   I pack my bug out bag with the stuff I need for a shore lunch by a campfire and we hide the kayak and go exploring the shoreline for lost washed up treasures.

I cooked a Hobo sandwich over the coals the other day to go with my Portuguese soup.  I've also cooked bannock on a stick over the coals on these shore lunches.  I found about 60 golf balls the other day as we walked that shore but it's not unusual to find fishing plugs, boat hooks, fenders and mooring balls with pick up sticks.   I even found a yard cart one day.  You never know what you're going to find.   Penny sits in the kayak nice and still as we make the 400 foot river crossing.    I always try to pick a mild windless day with a low tide during the day.   

Joe