Wrap and Roast Easy Boater Grill Recipes

Foil Grilled Potatoes

Well here is the vegetable and the dessert.  All you have to figure out is what kind of meat or fish to grill alongside these two delectable and easy dishes…

Cruising Taters: Prick white baking potato or sweet potato in several places. Wrap in foil and cook over medium heat, turning often, for about 50 minutes. Top with 1 of the following: baked beans, canned mixed bean salad, antipasto, salsa, chive butter, sour cream, herbed cream cheese.

 

 

 

 

 

 

 

Banana BoatsGooey Banana Boats: Make slit just through peel along concave side of banana. Gently lift flaps of skin and place 2 tbsp (25 mL) toppings inside. Choose from chocolate chips, mini marshmallows, caramel or chocolate sauce, dried fruit. Wrap loosely in foil and cook, slit side up, over medium high heat for 10 minutes or until banana is slightly softened and toppings are melted (if applicable).

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1 Pan Skillet Cookie with Dark Chocolate Chunks

1 Pan Skillet Cookie with Dark Chocolate Chunks

This huge, chocolatey cookie can be made in any galley and will keep the deck hands happy!  Mix up and bake a warm cookie, oozing with rivers of chocolate, all in one cast iron skillet.  First up, chop that chocolate bar. You can surely use chocolate chips if that’s all you have on hand, but I love the random and unequally-sized chocolate chunks strewn throughout the cookie. Also, using dark chocolate makes this healthy! Antioxidants my friends.

How To Pan Fry Fish

How To Pan Fry Fish

Pan frying fish is, perhaps, the most delicious way to cook any non-fatty fish. The coating protects the flesh from direct heat and helps keep the fish moist, while also providing a browned and crispy or crunchy crust. Yet, the method avoids the large amount of oil (not to mention the mess) required for deep frying. The steps here show how to do a full three-step coating, but the basic idea can also be used to simply coat the fish once with flour to improve browning for pan fried fish. Whether you catch and fillet your own fish or buy them from a fish monger or at a fish counter, always cook with only the highest quality, impeccably handled fish. Look for firm, uniformly textured flesh and a clean smell of ocean, river, or lake. Fish should never smell fishy or have soft spots or bruising.

Balsamic Beets and Goat’s Cheese Crostini

Balsamic Beets and Goat’s Cheese Crostini

When beets are roasted, their natural sweetness is heightened and concentrated. In this recipe, their flavour
is balanced by the sharp tang of goat’s cheese. We use the beautiful chèvres from the Salt Spring Island
Cheese Company. The pairing is served on crostini to create a hearty, hand-held appetizer. To reduce your
on-board preparation time, we suggest cooking the beets at home in advance.

Blue Pacific Mussels with White Wine

Blue Pacific Mussels with White Wine

This dish is best served with a green salad dressed with oil and Balsamic vinegar.

White Wine: Dry if possible. Chateau Screw Top is O.K. to mix with the nectar
Pasta; fresh if you’ve got it, dry if you haven’t. Linguini is traditional, but any pasta will do.
Butter if desired
Olive oil, cold pressed extra virgin if possible. Your local food coop or natural food store may have it in bulk for less than the big chain gets for lower quality oil. Extra virgin olive oil has more flavour.

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Pursuit S268 Sport CC

By Andy Adams

The Pursuit S 268 Sport centre console is a do-it-all kind of boat with a solid sense of style. Centre console designs have been developed for the southern blue water sport fishing enthusiasts (and this boat would raise fish with the best of them) but the Pursuit S 268 Sport centre console offers far more utility and enjoyment than just fishing.

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Destinations

Bayfield Marine Turns 40 with Big April Events

(l to r) Holly, Adam, Pat, Ron, Shelley

Ron and Pat Reder started out in October 1984 across the road from where they are right now on the Bayfield River in Bayfield ON. The store front was about 10 x 20 and the rest of that side of the building was a stock room, wood finishing room, then behind that was more back stock and the lunchroom. Expanding every few years for the store front, then moving over to this new building five years ago, this year with Adam, Shelley, and Holly are carrying on the business.

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