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Old 09-05-2012, 13:52   #1
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What is Your Favorite Dish to Make at Anchor?

Something with ingredients available anywhere but special enough for guests. I looked around but it has been a couple years since the question was asked.

Here is Baked Ratatouille
4 strips bacon, cut into 2-inch pieces
1 cup sliced onion
1 can (14.5 oz) tomatoes undrained
1/3 cup tomato paste
1/4 cup olive oil
1 large garlic clove, minced
1 tsp salt
1 tsp Italian seasoning
1 large eggplant (about 1 pound), peeled and cubed
4 medium zucchini, sliced
1 large green pepper, cut into strips
8 oz shredded monterey jack cheese

In large skillet, cook bacon and onion until crisp; drain.
Stir in garlic, tomatoes, paste, oil, garlic and seasonings.


Spread half into greased 13/9 pan. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Add Cheese last 10 minutes.

Bake 375 degrees for 35 min. I bake this in the grill using a double pan to prevent burning.
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Old 09-05-2012, 14:39   #2
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Re: What is your Favorite Dish to make at anchor?

Simple Grilled fresh fish/seafood on the bar-b-q- just a little olive oil,lemon and some organo- fast, easy and hard to beat
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Old 09-05-2012, 14:45   #3
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Re: What is your Favorite Dish to make at anchor?

Something chinese fried in oil.. like tofu chicken. Besides at anchor calm seas do even better..
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Old 10-05-2012, 01:35   #4
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Re: What is your Favorite Dish to make at anchor?

Freshly baked bread - love the process and it's very special for guests. Then you just put some dips on the table, including olive oil, balsamic vinegar, and whatever else looks nice in the fridge.

Or what Ram said - bbq-ed fish (if prepared well...) is always a hit.
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Old 10-05-2012, 03:16   #5
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Anything on the grill, especially if fresh caught..

...some spicy salsas or ceviche on the table...

...something cold with alcohol in it to wash it all down
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Old 11-05-2012, 10:49   #6
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Re: What is your Favorite Dish to make at anchor?

really? No one cooks real meals? 3 years of salads and grilled fish could get old.
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Old 11-05-2012, 11:00   #7
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Re: What is your Favorite Dish to make at anchor?

would get old IFF one doesnt have access to FRESH ingredients---there are tacos of fish and shrimp, there are combinations of fish or meats and rice and veggies-- chicken and/or shrimpies in cream sauces--- sooo many things i love to cook....
when friends give me fresh caught tuna, i cook mangos, coconut milk, onions, poblano chile and garlic into a sauce, add some serrano chile, minced for heat, and cook it untill it is deelishus, then poach my fresh tuna in that, serve over rice--
rice is cooked with veggies in it, mexican style, for a complete meal.
in summer, i eat out for less than i can buy foods for. will not heat my interior with cooking in summer. summer is over 110 degrees F here.....
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Old 11-05-2012, 11:02   #8
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Re: What is your Favorite Dish to make at anchor?

Is there a way to delete an entire thread?
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Old 11-05-2012, 11:08   #9
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AH ok so you are looking for actual recipes.....I keep stacks of my favourites in my iPad. Here is a yummy one. Sticking with fish tho as we can eat it 7 days a week without getting tired of it.


Roasted monkfish with black olive sauce and lemon mash.

Ingredients

sea salt
zest of 2 lemons, plus a little juice
a sprig of fresh rosemary, leaves picked
4 x 200g/7oz monkfish fillets - or any firm white fish
olive oil
2 bunches of rocket, washed and drained


FOR THE OLIVE SAUcE
2 large handfuls of good black olives, stoned and very roughly chopped
a fresh red chilli, deseeded and finely chopped
a small handful of fresh herbs (basil, marjoram and parsley), finely chopped
1 celery heart, yellow leaves chopped
1 clove of garlic, peeled and finely chopped
juice of 1 lemon
freshly ground black pepper
a couple of glugs of extra virgin olive oil
balsamic vinegar

FOR THE LEMON MASH:
1kg/2lb 3oz floury potatoes
sea salt and freshly ground black pepper
extra virgin olive oil
milk
juice of 1 lemon

Instructions
Monkfish is a lovely meaty fish to cook. However, it does contain a lot of milky juices. This can sometimes be a pain because they tend to come out during cooking, so instead of roasting, grilling or frying, you end up almost boiling the fish in its own juices. So what I tend to do to stop this is season the fish with salt about an hour before cooking. This draws out any excess moisture – then I just pat it dry and get cooking. If you want to grill your monkfish, ask your fishmonger to butterfly the fillets for you.
In a pestle and mortar or Flavour Shaker, smash up 2 tablespoons of salt with the lemon zest and rosemary and rub this all over the fish fillets. Put the fillets in a dish in the fridge and let them sit there for an hour.

Now make your black olive sauce by mixing all the ingredients except the vinegar together. You want the sauce to have the consistency of a coarse salsa. Then carefully balance the flavours with the vinegar to taste.

If you’re roasting your monkfish, preheat your oven to 220C/425F/gas 7 just before the fish comes out of the fridge. Pat the fish dry with some kitchen paper and then pat it with a little olive oil.

Peel and halve your potatoes. Put them into a pot of salted, boiling water and cook until tender. Then drain and mash up with 6 tablespoons of olive oil and a good swig of milk. Season to taste with salt, pepper and lemon juice. If you want to get your mash really smooth and creamy you can use a spatula to push the potato through a sieve once or twice. It doesn’t make it taste any better but it will make it silky smooth, shiny and lovely. Just depends if you can be bothered, really. If it needs thinning with a little extra milk, feel free.

To roast the monkfish, heat a large ovenproof frying pan, add a splash of olive oil and fry the fillets in the pan for 2 minutes. Then turn them over and put the pan in your preheated oven for 6 to 8 minutes, depending on the thickness of the fillets.

To grill, place the the butterflied fillets on a hot griddle pan and cook for about 3 minutes on each side, depending on the thickness. Whichever way you cook it serve the fish and the juices with a good dollop of the mashed potato, the black olive sauce and a little rocket dressed with the extra virgin olive oil, lemon juice and salt and pepper.

Really, really good.
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Old 11-05-2012, 11:09   #10
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Re: What is your Favorite Dish to make at anchor?

Fish tacos, shrimp tacos, tacos al pastor, carne asada tacos, tri-tip tacos, shredded beef tacos, guacamole tacos, bean tacos, potato tacos, lobster tacos, veggie tacos, chicken tacos. Next there's burritos and then enchiladas and tortas, sopes, and tostadas. Soups, too. Albondigas, pozole, menudo, caldo de res, and don't forget chile rellenos. Also a plate of anything off of the BBQ with beans and rice and tortillas.
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Old 11-05-2012, 11:12   #11
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Here is my dead favourite, like zee I can eat Mexican any day of the week three times a day....Need a pressure cooker but you can use your grill to heat the pressure cooker so keeps you out of a hot galley

Carnitas

INGREDIENTS

For 8 people ()

1 Orange, halved with skin on
2 Bay Leaves
6 Cloves, Garlic
2 teaspoon(s) Ground oregano
1 tablespoon(s) Ground Cumin
1 teaspoon(s) Ground Cloves
2 Coursely Chopped Onion
1 Bunch Cilantro, chopped
20 Corn Tortillas
5 Limes, sliced into quarters
1 Onion, thinly sliced
1 1/2 liter(s) Chicken Stock
1 kilo(s) Pork Shoulder or Butt


DIRECTIONS

Start by cutting the excess fat off the pork meat
Cut the pork pieces into pieces that are a few inches wide
Place all the meat in pressure cooker
Add chicken stock to cover it by about 5 cm, then add the orange, garlic, pepper, bay leaves, oregano, cumin and the clove.
Cover pressure cooker and bring up to 15psi to cook for 45 minutes to 1 hour.
While cooking make your Mexican salsas (listed above in the ingredients) for this dish
Once done cooking let the pressure cooker cool naturally, but if hungry you can do a cold water release
Drain the meat and place on a separate plate - Save all the liquid!!!
Turn on grill to highest setting
Either leave as it is or fork split into shredded pork - i fork split mine even though this is not traditional
Place in pork roasting tray and spread evenly
Fill roasting tray with the juice from the pressure cooker so that it is about halfway up the meat but not covering! It is important that the top of the pork is exposed so that it can get crunchy.
Put try in top shelf of grill and let it roast until the top bit gets really crunchy, usually about 10-15 minnutes.
Take out the tray and mix up all the shredded pork and repeat.
I usually do this up to 3 times to get it crunchy. Dont let all the liquid evaporate or it will all get dry, the trick is to have juicy bits and crunchy bits. Top up the liquid if necessary.

ASSEMBLE

Place carnitas on a corn tortilla
Garnish each with cilantro and onion, your salsas, and a wedge of lime, and serve!
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Old 11-05-2012, 11:16   #12
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Re: What is your Favorite Dish to make at anchor?

janice--why would ye wanna ditch such fun????
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Old 11-05-2012, 12:52   #13
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Re: What is your Favorite Dish to make at anchor?

Quote:
Originally Posted by Janice View Post
really? No one cooks real meals? 3 years of salads and grilled fish could get old.
Once you drop anchor after a long sail, you want to relax and make something not very labour-consuming or something that will provide mental and physical rest for you while making. I think that's very different from having a lot of time to prepare a nice meal while at anchor... Similar to the difference between doing a quick, relaxing, but enjoyable meal at home after a full day out or preparing a nice dinner party, no?

And you always need more time to make a meal on the boat because of space and awkward storage locations unless you've custom designed a full kitchen at the expense of other spaces.

Maybe try rephrasing your original question for better clarity?
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Old 11-05-2012, 13:10   #14
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Re: What is your Favorite Dish to make at anchor?

Grilled fish and salad doesn't get old-- but it keeps you from getting old. High in protein, high in good cholesterol, low in calories.

Raw fish is good too, either sashimi or in a ceviche. I make bluefish or striped bass as follows: fillet fish, marinate raw fillets in balsamic vinegar, olive oil, lemon juice and oregano in a clear plastic tupperware container with the cover on. Leave in the sun for 3 hours. Eat.

Another easy and healthy meal is a salade nicoise with some good warm bread and a passable Bordeaux.

.
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Old 12-05-2012, 01:52   #15
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Re: What is your Favorite Dish to make at anchor?

I cook anything that we fancy on that particular day. We are full time anchorites - we never tie up to a quay or go into a marina. The most challenging meal to cook at anchor is a full Indian Restaurant style curry: poppadoms with mango chutney, onion salad and mint raita; onion bhajis; pilau rice with chicken tikka balti, beef rogan, saag aloo, mushroom bhaji and naan bread. Yes I have done it on board for six, it takes all day due to the lack of space but is very rewarding (and tasty!).
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