October 4, 2013
Jalapeño Poppers
The crunch of the pepper with the creamy filling and the smoky bacon over top makes this the ultimate boating recipe. If you are racking your brain trying to think of a great appetizer to take to your Thanksgiving feast then this is it. This appetizer offers a terrific assortment of textures and flavours and the taste is incredible.
September 27, 2013
Pumpkin Icebox Squares
Orange zest adds a fruity twist to a classic Fall treat, which we’ve topped with a seasonally spiced whipped cream. The squares can be made up to two days in advance and stored in a tightly covered pan in the refrigerator.Hands-on Time: 20 minutesTotal Time: 55 minutes plus overnight chilling timeServes: 24
September 18, 2013
Apple Pancakes with Cider Syrup Recipe
April Harmon of Greenville, Tennessee shares these tender pancakes filled with minced apple and raisin, and drizzled with apple cider syrup. “They’re wonderful in the summer or on a cool fall morning,” April notes.Ingredients 1/2 cup all-purpose flour 1/4 cup whole wheat flour 2 teaspoons sugar 1/4 teaspoon baking soda
September 11, 2013
A Dinner Menu: Steak Dry Rub, Avocado Salsa, and Chopped Broccoli Salad
This is a very flavourful and easy to prepare dinner that is also Paleo friendly for those of you who are into eating whole foods that are not processed. Steak Dry Rub, Avocado Salsa, Chopped Broccoli Salad
August 27, 2013
No Fuss No Muss Caramel Apples
Do you love caramel apples but hate trying to eat them? Try it this way! Hollow out your apples, (you can balance the apple halves in a muffin pan) fill will melted caramel, let the caramel harden and cut into slices! yummy!
August 15, 2013
Black Bean and Artichoke Burritos
“A new flair on burritos, and actually they’re just as good fried up all together as a side dish, and then put into a tortilla. This was a tasty surprise.” — Victoria M.H. READY IN 40 minsOriginal recipe makes 8 burritos 1 (15 ounce) can black beans, drained and rinsed
August 15, 2013
Perfect Margarita Recipe
What to buy: All self-respecting margaritas are made with only 100 percent agave tequila (we like to use the high-quality Cuervo 1800, Patrón Silver, Herradura, or Don Julio) and Cointreau.INGREDIENTS Salt, for rimming the glass (optional) Ice 1 1/2 ounces tequila (blanco, 100 percent agave) 1 ounce freshly squeezed lime juice
August 9, 2013
The Ultimat Blueberry Martini
The Ultimat Blueberry Martini, along with The Patron Gold Cosmopolitan, will be featured cocktails at the pre-show party and at the Governors Ball during the 81st Academy Awards, and both are star-worthy cocktails. This one in particular is a fantastic mix of Ultimat, a very smooth, premium vodka, and fresh blueberries, which just happen to be in their prime this time of year.
August 2, 2013
One Pot Skillet Paella
Another one dish recipe because we boaters LOVE simplicity when it comes to creating tasty but low maintenance meals onboard.This paella dish has great flavour, a terrific combination of textures and is easy to create. Enjoy!
August 1, 2013
Savoury One Pot Seafood Stew
This super-easy recipe is ideal for preparation in a galley because, as this post title suggests, it involves throwing everything into just one pot. LOVE that! And if you have a Le Creuset casserole pot or skillet then it is even more perfect for you:
July 12, 2013
Wrap and Roast Easy Boater Grill Recipes
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.
July 11, 2013
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.
July 8, 2013
Beer and Bacon Steamed Mussels
A hearty and easy one pot recipe for Entertaining On Board Portion size: 12 servings of 4 mussels each Serve with crusty bread for sopping up the juices. Choose a favourite local microbrew (wheat beer is best) for steaming, as well as serving alongside. This recipe doubles easily for a larger crowd.
June 28, 2013
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.
May 9, 2013
Safe Handling and Storing of Fruits and Vegetables
You can reduce your risk of food-borne illness by following these safety tips when buying, storing, handling, and preparing fresh fruits and vegetables: Buying Fresh Fruits and Vegetables • Examine the produce carefully and avoid buying items that are bruised or damaged. • If buying pre-cut or ready-to-eat fruits and vegetables (e.g., cut melons, cut tomatoes, pre-washed salad), be sure they have been properly refrigerated (i.e., at 4°C or below). This means they should be displayed in a refrigerated container and should not just be sitting on top of ice.
May 9, 2013
Cooking Onboard With Added Safety
Cooking onboard can sometimes be a challenge. At Canadian Yachting we are impressed with the new SilKEN Induction 2 Burner Cooktop from Kenyon. This comes with special high-temperature Silicone mats. The biggest benefit is that induction heats the inside of the pot (and quickly) right through the Silicone mat. The mat holds the pot in place and is shaped to offer spill retention and quick heat dissipation.
May 9, 2013
The Big Chill – Portable Freezers Help Extend Your Cruise
Good food is an important part of the cruising experience for our crew – just as important as it is at home. When we traded our 27’ sailboat for a 32’ trawler, a big attraction of the new boat was its well-equipped galley, extensive stowage, and refrigeration. Hog heaven, if you will, compared to the tiny galley and icebox on the sailboat. But as we prepared for our first extended foray up the BC coast, we realized we needed one more component in our galley toolset: a freezer. We like our fish and seafood but we’re not avid fishers; a freezer would allow us to pack along our favourite “catch.” Same with meats, which are scarce and
May 9, 2013
Canadian Yachting’s Entertaining Onboard Recipes
Welcome to Canadian Yachting’s Entertaining Onboard Recipes. The offerings in this section are recipes that have been contributed by Canadian Yachting readers, staff writers and some featured product manufacturers. Please browse through and have a look at the great meals and appetizers you can make onboard while enjoying the company of family and friends on the water.
May 9, 2013
Grilled Pepper Salmon with Pineapple Salsa
You will need: Salsa Fresh pineapple Red pepper Cilantro Red pepper flakes Brown sugar
May 9, 2013
Grilled Lobster stuffed with scallops and shrimp and calamari with citrus butter
Grilled Lobster stuffed with scallops and shrimp and calamari with citrus butter 2 Lobsters 2 pounds each cut in half 8 Shrimp jumbo, peeled and de-veined 8 Sea Scallops Jumbo 4 Calamari tubes cut into ½ inch rings
May 9, 2013
Saturna Cioppino with Calamari
This recipe is adapted from Seasonings: Flavours of the Southern Gulf Islands by Andrea and Spalding (Harbour Publishing 2012), who credit it to Chef Hubertus Surm of the Saturna Café. The base is easy to make and refrigerate overnight, then serve with fresh West Coast seafood. We enjoyed it first with halibut, spot prawns, scallops and mussels, then saved the leftover stew for a second meal with calamari (squid). Squid is delicious, quick to prepare, and will travel well frozen in your boat’s new portable freezer. Freezing and thawing also helps tenderize squid meat. We found this dish especially tasty the second night, when the flavours of stew and seafood had time to blend.
May 9, 2013
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.
May 9, 2013
Oysters with Chipotle Hot Sauce
Oysters with Chipotle Hot Sauce Shuck Oysters or steam them open, squeeze on a drop of fresh lemon or lime, dip in the sauce and gulp ‘em on down. The smoky flavour of the Chipotle peppers fits oysters perfectly. Chipotle hot sauce; Chipotle peppers have a wonderful smoky flavour. Mix (with the hand blender in a bowl) a small can of Chipotle Peppers with a can of unflavoured tomato paste. Add water and the juice of one lemon, to the desired thickness for a hot sauce. It’s still plenty hot and it keeps for a month in the refrigerator. For
May 9, 2013
Caribbean Tropical Shrimp
My name is Tatiana Zanardi, I’m Brazilian and I live in a sail catamaran called Ocean Eyes – a Voyage 43 2000 – with my husband Alcides Falanghe. We moved from Sao Paulo to the boat two years ago and we don’t regret one second of our decision. We have been sailing around Caribbean, from BVI till Aruba, stopping by almost all the islands in the Eastern Caribbean. When I have guests on board I like to serve this dish as the first one, to give them a taste of the Caribbean . They love it and in just a few minutes they are all relaxed and enjoying their vacations. The best place to serve it is in Bonaire, Dutch Caribbean, a paradise for divers and for everybody who loves nature.
May 9, 2013
Sheryl Shard’s Mexican Appetizer
I use this recipe a lot aboard Distant Shores since it is attractive, flavourful and easy to prepare at a moment’s notice from mostly canned and bottled goods that can be stored on board long-term. Adjust amounts slightly to suit the size and type of serving dish you choose to serve it in. I use a 6″ x 8″ x 2″ glass casserole dish (pictured) to show off the layers of ingredients. Everything is prepared in the dish you serve it in so preparation doesn’t mean a lot of dishes to wash up afterwards. Not only does this save water, it leaves you time to relax and enjoy your time on the boat.
May 8, 2013
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.