Cooking aboard or outdoors

And finally, classically French.

A frenched chicken maryland stuffed with herbs, roasted veggies and a thin lus lie.

 

I think we should place a following introductory sign to those who enter this thread:

Warning - do not watch these pics on an empty stomach

 

Slow cooker Chicken/Mushroom/(Walnut or Almond or Pecan) stew:

Chicken Breast chunks (large-ish)
1.5 stalks of Celery chopped in large chunks
Pint fresh sliced mushrooms
3/4 pint? of shelled nut meats
2 pkgs of chicken gravy powder
tbsp of powdered chicken bullion
1 cup white cooking wine
1/4-ish cup water
Poultry seasoning
Sea Salt
black pepper
20 or so peeled pearl onions
can of sweet peas
small bag of sugar snap pea pods
2 cans of whole baby potatoes
small 1+1/2 bags of yellow baby cut carrots (or orange...same same)
box or 2 of bow tie pasta

mix up gravy powder with wine, water, bullion until blended. Pour into cooker then add meat then other ingredients except for pasta. Mix to coat with liquid and seasonings. Sprinkle with salt and pepper. Cook on high for 90 minutes then turn down to low for another 6-7 hours. Stir a couple of times to combine flavors. Cook pasta separately after main stew is done and add to stew or serve stew over pasta.

Can be done in a Dutch Oven in a couple of hours or so on low

 

Slow cooker Beef stew:

3 lbs Lean Boneless Chuck chunks
2 pieces of your favorite flavor of bacon... with as little fat as possible (optional but recommended).
3 cans whole baby potatoes
1 Pint whole baby portabello mushrooms quartered or sliced
1 Bag Baby carrots
Chopped celery 1+ stalk
Pkgd beef stew seasoning mix
1 Cup of red cooking wine
1 Onion cut in large-ish chunks then separated
1 bag of cubed butternut squash or 1 whole one cut into 3/4" cubes
1 can of whole sweet corn
small bag of whole french or string beans cut in half
tbsp of beef bullion
meat tenderizer
Sea salt
Pepper


Mix Bullion and Stew mix with 75:25 wine and water, season with a bit of salt and pepper. Put in bottom of slow cooker or Dutch oven. Slice bacon into small 1/2" squares and Beef into large bite sized chunks, sprinkle with meat tenderizer and add to liquid to absorb a bit. Cut up what needs to be cut and add to the pot. Add all the rest of the ingredients, stirring to coat with a bit of liquid, adding salt and pepper as needed.
-Slow cooker- cook on high for 1.5 hours then turn to low for 6-7 more

-dutch oven- cook over lower to very low for 2-3 hours until veggies are tender but not mushy. Stir occasionally.

 

Next up will be a Pork with onion and sage stew then perhaps a fish or seafood stew... in a day or three.

 

Keep 'em coming; the first two look downright good.

 

Yum, get the food **** pic posted!

 

Getting all artsy-fartsy with a chicken salad.

Nothing to it. Some salad greens, red onion, a pink grapefruit, grilled chicken and an orange juice and vegetable oil dressing with a splash of red wine vinegar for zing. Chilli to taste and garnish.

 

All new and improved version 2.0 of the earlier chicken dish.

 

Seemingly simple, this plate was a real **** to turn out. Reminder to self... Never try and cook with filo in a lumpy sea state on a BBQ.

I'll perfect the recipe and post details then.

 

Not one for deserts, it's been VERY cold in Melbourne lately, so poaching pears in white wine, spices and sugar syrup is the perfectly plausible by-product of heating the cabin.

 

Decided to cook the pork whole-ish instead:

I took two pork tenderloins and sliced them like you would rotary peel a log for veneers... about 3/8" thick. I then re-wrapped it back with a couple of bacon slices inside...like a jelly roll and placed one on top (to finish off the pack). Then I put them in my electric roaster with baby white potatoes and yellow carrots and big chunks of yellow onion. I sprinkled the whole shebang with some rubbed sage and some powdered sage, along with sea salt, black pepper and some onion powder and poured some sherry over the meat and some white wine over the veggies surrounding it. I cooked this at 375 for about 1.5 hours but it should have been more. A few of the larger potatoes right alongside the meat didn't get done enough although the meat did??? I did up a couple of packages of pork gravy subbing most of the water with the juices from the pan and some more white wine...

Pretty darn good if I do say so my self.

 

Try boiling the potatoes for a short time before putting them in with the pork. They will be more done.

 

Wow, things are looking up... Just got a cheque in the mail this afternoon.

You'll be finding my recipes in the American Cruising Outpost magazine as well as the Australian Cruising Helmsman magazine.

Now I just have to add an English or a continental European magazine to sign up and I'll be the freakin celebrity chef of the seas.

 

Hey, that's a great news! Good luck James!