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Old 26-09-2010, 19:00   #16
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Yes, pizza on a boat is a real treat. I've made hundreds. To save gas and cabin heat I now, usually, cook the pizza in a large skillet on the stove. Make the crust on the thin side. On high heat cook one side, flip it over, quickly add toppings. Like you said, keep the toppings thin too. Maybe put a lid on for a little while. Just takes minutes.

I fly basil pesto halfway around the world just to keep this menu item going.
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Old 26-09-2010, 22:05   #17
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Made corned beef hash this morning...families' favorite breakfast...

Low country boil last night...corn on the cob, new potatoes, sausage, cabbage and add seafood to taste...use crab boil....I usually cook the cabbage separately as well as the seafood...the cabbage should only be in the water for a minute or so..

Am fond of Burre Noire for green veggies...brown a stick of butter until it is slightly nutty, add a little garlic or shallot, and either a little lemon or lime juice or even a little white wine...use to sauce veggie sides...'s good with cheese bread dipped in as well.

That last one courtesy of the great James Beard.
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