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Old 28-08-2010, 20:53   #16
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annk- I like your suggestions-thanks!


mimsy- One very simple salad that has no perishable ingredients and won't heat up the cabin:

can of black olives
can of hearts of palm
can of artichoke hearts in oil

chop and toss with a balsamic vinagarette- (bottled dressing will do just fine)
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Old 28-08-2010, 21:00   #17
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I can make a decent salad dressing, so the salad ideas are great. I just thought it was really difficult to get produce in the Carribbean, Fruit yes, but vegetables I thought were a bit harder to come by?
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Old 28-08-2010, 21:43   #18
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I just thought it was really difficult to get produce in the Carribbean
Yes, I can only speak of the Bahamas, but that is why I try to find as many non-perishable "salads" as possible. Items such as lettuce and celery can be more difficult to find. Of course they can also put a dent in the provisioning budget-especially if I am trying to feed more than just the two of us.

Note: I found that finely chopped canned water chestnuts can make a good substitute for the "crunch" of celery in recipies such as tuna salad.

The coleslaw suggestion is good too. Cabbage will keep for weeks. My favorite is the oriental version with sesame oil dressing and toasted ramen noodles. It is a frequent item at potlucks.

But, Mimsy, what is wrong with brownies?! I think everybody loves brownies.
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Old 29-08-2010, 05:56   #19
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Brownies are great but keeping our oven on for the required time on the boat is HOT! I've only baked on the boat in the subtropics and I'm afraid once I get to the tropics, using the oven will cause my face to melt off. It probably wouldn't be so bad with a newer, more insulated oven but I am getting new chainplate bulkheads and new rigging- not a new oven.

Things that can be cooked on the stove for 15 minutes are much more Sweaty Betty friendly. The pressure cooker ideas are brilliant.
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Old 29-08-2010, 07:44   #20
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Anything with protein

Everyone brings rice dishes to potlucks. Bring anything with protein, preferably with a lot of broth/gravy to soak up all that rice that everyone else brings. And bring lots of it, as someone said, the good stuff goes first. Put the boat's name on the bottom of any dish you use with indelible magic marker and on tape on any spoon. Utensils grow legs.
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Old 29-08-2010, 08:15   #21
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Snip.. Put the boat's name on the bottom of any dish you use with indelible magic marker and on tape on any spoon. Utensils grow legs.
Your not wrong there. I've been amazed at how cooking utensils are coveted by cruising cooks, male or female. Best I not go any further with that, just make sure, as Hannah suggested, that you can identify your prized pressure cooker or wotever.

One other thing, if you are cruising 'of the beaten track 'and you have a pressure cooker, take a spare gasket for it.

P.
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Old 29-08-2010, 13:37   #22
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I'm not that good a cook either and after enough pot lucks you learn to pass on the rice dishes. I also carry limited amounts of condiments so it has to be reasonably easy to do, doesn't use up too many resources, or cost too much.

- spinach dip - hot/cold or you can add some artichoke hearts to the mix
- chips and salsa - I use flat bread that I season and toast in the oven
- sauteed mushrooms - canned mushrooms, a bit of butter, and some seasoning
- party mix/goldfish
- jalapeno cheese dip - monterrey cheese or anything you have around, jalapenos, cream cheese, mayo, garlic, onion, - requires some oven time but tastes great w pita chips
- mac & cheese w either ham or bacon - white 3-cheese can be a real treat after the yellow stuff
- bottle(s) of wine
- fresh fruit - melon, banana, papaya, mango, what ever's fresh and inexpensive
- ice
- selection of hot sauces
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Old 29-08-2010, 15:31   #23
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I disagree on the rice issue. See below.


Parsi Pilau (Spiced Rice, Parsi Style)

From The Complete Asian Cookbook, by Charmaine Solomon


I have made this numerous times for a cruisers potluck. The mild spices blend with most foods, most of the items I have on hand all the time, and it is always a hit. It makes a lot, too. Tasty served at room temperature.


2 ½ cups long grain rice (basmati is good for this dish, but any long grain rice is ok)
½ teaspoon saffron strands
2 tablespoons boiling water
2 tablespoons ghee (or a mixture of butter and oil)
4 cardamom pods, bruised
1 small cinnamon stick
4 whole cloves
10 black peppercorns
4 cups hot water
2 teaspoons salt
rind of 1 orange, finely grated
2 tablespoons sultanas (I use golden raisins but ordinary raisins will work just fine)
2 tablespoons blanched sliced almonds
2 tablespoons blanched halved pistachios

Wash rice and drain thoroughly. Soak saffron in boiling water for 10 minutes. Heat ghee in heavy saucepan and gently fry cardamom, cinnamon, cloves and peppercorns for 2 minutes. Add rice and continue stirring and frying for 3-4 minutes. Add hot water, salt, soaked saffron strands and liquid, and orange rind. Stir well and bring quickly to the boil, then turn heat very low, cover tightly and cook for 20 minutes. At end of this time stir rice, and scatter sultanas over the surface, replace lid and continue cooking for 5 minutes longer. Serve garnished with almonds and pistachios.

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Old 22-09-2010, 13:22   #24
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potluck

the most popular dish at one marina where we wintered by always brought by a single hander who had no idea how to cook. He soaked a box of prunes overnight in Cherry Heering. Made a great condiment and, as he said, "the gravy is wonderful."
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Old 05-10-2010, 07:56   #25
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Most of the pot lucks we end up at everybody brings their meat or main course and then somthing to share. Here are some ideas.

Slaw or salad
Salsa
Any type of vegetable caserole
Bread
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Old 05-10-2010, 08:25   #26
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An easy snack is a block or 1/2 block of cream cheese with sweet & sour chili sauce or chutney poured over top, served with crackers. Always a favorite.
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Old 05-10-2010, 08:26   #27
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Most of the pot lucks we end up at everybody brings their meat or main course and then somthing to share.
Yes, you'd be a bit pissed off if your contribution was a whole baked fish and other people's was 2 tomatos and a bit of limp lettice. LOL
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Old 05-10-2010, 09:36   #28
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I agree with the deviled eggs suggestions. They go fast, and if you make them just before serving, they don't need to be refrigerated. (Usually a hassle getting them in and out of a frige.) Also, uncooked eggs don't need to be refrigerated. Store them close to the hull, and turn the box upside down once a week. (This keeps the yolk away from contact with the shell.) We did this on a 28 day passage from Hawaii to Oregon, and the eggs stayed edible the whole time. (Side note: We didn't refrig mayonnaise either. Just use a squeaky clean utensil EACH time you dip into the jar after opening. We often filled a little jar and kept it in the fridge, so we could use easily.)
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Old 05-10-2010, 11:10   #29
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Most of the pot lucks we end up at everybody brings their meat or main course and then somthing to share. Here are some ideas...
Quote:
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Yes, you'd be a bit pissed off if your contribution was a whole baked fish and other people's was 2 tomatos and a bit of limp lettice. LOL
Methinks Bucky meant that folks bring their OWN main course, and everyone also brings a side dish to share.
If your sharing side dish were a whole baked fish, others might be impressed.
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Old 05-10-2010, 11:47   #30
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Methinks Bucky meant that folks bring their OWN main course,
Do Solo Sailors ever get invited? Do any of them (apart from me) cook well enough to be invited to a Pot Luck??

Do folks say stuff like: "Ohhhhh go invite Sunset Glory - Shes a GREAT cook! Oh theres Sea Life - he's on his own now - we don't need baked beans... Shhhhhhh"



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