Cooking aboard or outdoors

damn, now I'm hungry ;-)

 

Now you did it is right, James. My wifes favorite cuisines after mexican, are italian and chinese. She can't resist a new pasta recipe. Now I have to go out and buy the ingredients!

 

How to eat a 3 lb chicken.
Need two people in good accord. (no fighting over choice bits)
One roasted fryer chicken.
Mole poblano sauce.
Red chili sauce.
Green chili sauce.
Corn tortillas.
Ranch cheeze. (dry, crumbly white cheeze. similar to ricotta flavor)
Mixed green salad.
White steamed rice.
One half breast and one thigh meat shredded as filling for enchiladas.
Saute chicken filled folded tortillas, then stew a minute in sauces. Arrange 3 green sauced, 3 red sauced, and 3 mole sauced (brown) enchiladas in overlapping fan covering 1/3 of each dinner plate.
Crumble cheeze over enchiladas.
Pour mole in remaining space. Fill a taper sided cup with rice and invert as a volcanic island in mole lake. Arrange chicken pcs around Is.
I get half a breast and a thigh. Wife gets 2 wings and 2 drum sticks.
Salad served in bowls w/dressing of choice. We like blu cheeze best.
Dig in. Soon, mission accomplished.

 

Not bad...not bad at all

National Fisherman

http://www.nationalfisherman.com/recipe.asp

Eric Haynes’ Cod Cakes

2 pounds 8-oz cod fillets, fresh if available
4 ounces fresh bread crumbs
2 ounces onion, diced fine
1 ounces celery, diced fine
1 ounces red bell pepper, diced fine
1 ounces green bell pepper, diced fine
2 tablespoons Italian parsley, chopped
2 eggs
2 oz. heavy cream
2 tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon Tabasco
Cooking oil or clarified butter as needed

Heat oven 350. Sprinkle half the salt on cod fillets, place on a lightly greased pan and cook for 20 minutes, remove and cool slightly, drain any liquid and refrigerate until well chilled. This will help keep the fish flaky.

Chop bread crumbs with a knife but leave fairly coarse; use a food processor if you have one. Sauté the onions, celery, red and green bell peppers in a small amount of oil or clarified butter until slightly soft. Drain and cool.

In a bowl large enough for mixing, combine the cod fillet (do not break up first) bread crumbs, sautéed vegetables, parsley, eggs, heavy cream, lemon juice, Tabasco, salt, black pepper and mix well but still flaky. Cod is a very lean fish and the cream acts as a binder for the ingredients.

Form into eight 4-ounce balls and let set up for 10 minutes. In a sauté or fry pan, heat a small amount of cooking oil or clarified butter over medium heat, flatten and mold each ball into cake and gently place in the hot oil. Cook 3 to 4 minutes; turn gently and cook 3 to 4 more minutes until golden brown. The cakes firm up as they cook. Remove and drain on a paper towel. Serve with corn relish or tartar sauce.

Mixture will keep for several days refrigerated.

Corn relish

1 tablespoon olive oil
2 ears fresh corn, husked and cut off the cob
4 ounces red onion, diced
1 red chile pepper, minced
3 tablespoons lime juice
2 tablespoons honey
1/2 teaspoon celery seed
1/4 teaspoon cumin, ground
1/4 teaspoon coriander
1/4 teaspoon turmeric
1/4 teaspoon salt, kosher
1/4 teaspoon black pepper
1 tsp. parsley

Heat olive oil in a small sauce pan, add the corn and cook for 5 minutes, add the remaining ingredients except parsley and cook for 5 more minutes, add parsley and remove from heat, cool and serve with cod cakes or store in a glass jar for up to two weeks.

 

It's ridiculously hot here in Melbourne, so seared chicken on a bed of slaw with a chilli-lime mayo is about all I'm up for.

 

Did this thread die/ Was hoping to see more of your recipes, James

 

Scallops with Shrimp sauce: (just created this last night)

Bag of big sea scallops
Can of tiny shrimp
Olive oil
sun dried tomatoes in olive oil
Italian spices (comes in a bottle called same) plus extra basil and oregano
finely chopped onion (1 small)
Minced roasted garlic
Sea salt
Black pepper
White cooking wine
lemon juice
a bit of corn starch to thicken it up a tad
Your favorite pasta shape...I like bows.

Start Pasta cooking
Saute onions, salt, pepper, garlic, spices and tomatoes in the olive oil until the onions start to caramelize
Add Scallops and cook for about 3-4 minutes
Splash in 1/4 cup of wine and a couple tablespoons of lemon juice.
Cover and simmer for 4 or 5 minutes
dissolve the starch in a bit of warm water and add to the mix, let cook for a minute or so until things thicken up a bit.
Add shrimp with the juice and let cook for another minute or so.

Serve over pasta with garlic toast.

Edited to add: Sorry I don't have more precise measurements...I tend to cook by eye. nose and tastebuds and rarely measure things.

 

Edited to add: Sorry I don't have more precise measurements...I tend to cook by eye. nose and tastebuds and rarely measure things.

Almost all great cooks cook that way! Don't apologize. sounds delicious. My problem is in mexico scallops ain't scallops, its plugs of stingray punched out of the wings. Edible but has an offtaste after-taste I don't care for. thanks

 

Here's a link to a thread I started on gunandgame.com back when; it's a good read for outdoor foodies. We kept it going off and on for a couple of years, until I got bounced for being politically incorrect. But recipes don't care about politics....

It's about outdoor cooking in general -- everything from New England-style beanhole beans to Texas-style BBQ. But slow-smoking briskets take up a lot of it, along with grilling on the back porch.

Earl (ezearln) and Mike (Arkansas Hunter) both died unexpectedly a couple of years ago, and I treasure this thread as a link to my friendship with them. Some of the other contributors, along with me, were purged after the last Presidential elections for not being sufficiently 'conservative.' But again, there are no politics in the thread. It's strictly about food and friendship....

 

love brisket any way I can get it. Of course corned beef is classic. a favorite of mine and I don't have a recipe is boiled brisket hash. real black peppery, cooked down to a mass of strings. served on hamburger bun with coleslaw. Anybody got the actual recipe? It's slow boiled till it falls apart and tastes black peppery. think its got onions in it, not sure.

 

Tasty recipy's, can be made on propane, diesel and spiritus burners..

I'm now using this handy in or outdoor liquid double burner, buns fine but..
this spiritus liquid smells, whole thing is called a spiritus burner or what
cheap blue colored poisened alcohol that, if I may say so, stinks
works okay but would meta or ethanal not be better?
maybe with a color burn aditive or what is used instead of spiritus?

Not outdoors all the time but my fuel takes the joy out of coocking

 

I'm gonna try solar ovens made with the mylar windshield sun screens bent into a funnel. Saw it some youtube. Folds up and stows conveniently. Put 2 or 3 dutch ovens with the solar reflectors in the sun in the morning, and by noon could maybe have fresh bread, a pot roast and a casserole, no fuel cost, and only smells savory ones!

 

Oh sorry... I've been a little preoccupied with work. I/we've just commissioned and gone live with a new UHT dairy processing plant.

Something to wet the appetite from last weekend. Seared duck on braised cabbage and onion and potato mash with a green peppercorn and white wine dressing.

James.

 

Or... perhaps, a roasted chicken breast on a mash of potato and apple, dressed in apple cider and sage.

I actually did this on a transom mounted BBQ.

James.

 

And finally to torment you all, it might look classy, but it's still just meat and two veg...

James.