Recipes

Blueone

Well-Known Member
SILVER Sponsor
Jan 24, 2007
13,694
Lake Erie, Ohio
Boat Info
2004 420 Sundancer
Engines
Cummins 6CTA 450's
I think we need to add a Forum for recipes. Nothing better then boating and cooking. My daughter is in the process of moving back from Colorado and asked if I would do my wing recipe...she likes hot sauce.

I think it should be a forum not a thread... How do we make that happen if everyone is in agreement ?

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Here is my simple smoked fish dip recipe:
1. Start with some nice smoked fish. I use home made alder smoked chinook salmon or lake trout.
2. Flake the smoked fish in a bowl with a fork
3. Mix in a 50/50 mixture of sour cream and mayonnaise, a bit of lemon juice (maybe a teaspoon for a two cup mixture - don't use too much), about a teaspoon of the zest from the lemon, a bit of pepper and a shot of hot sauce. I don't measure but mix in enough that the texture is the way you like it.
4. Let it sit for an hour or more in the fridge.
4. Cut up a baguette into thin slices and dip/spread and eat.
 
Also like this idea a lot. We bbq on the boat all of the time. Even at the dock (kenyon built in electric grill), but my wife is allergic to shell fish, yes that means crab! and we live on the Chesapeake! We do bbq lots of tuna and rock fish how ever. Recipes to follow ...
 
Here is my simple smoked fish dip recipe:
1. Start with some nice smoked fish. I use home made alder smoked chinook salmon or lake trout.
2. Flake the smoked fish in a bowl with a fork
3. Mix in a 50/50 mixture of sour cream and mayonnaise, a bit of lemon juice (maybe a teaspoon for a two cup mixture - don't use too much), about a teaspoon of the zest from the lemon, a bit of pepper and a shot of hot sauce. I don't measure but mix in enough that the texture is the way you like it.
4. Let it sit for an hour or more in the fridge.
4. Cut up a baguette into thin slices and dip/spread and eat.
We do something similar, we use Salmon, (homemade only takes only 30-45 minutes to smoke), no hot sauce, but we add in capers, probably something else too, I’ll get the full details...
 
I think we need to add a Forum for recipes. Nothing better then boating and cooking. My daughter is in the process of moving back from Colorado and asked if I would do my wing recipe...she likes hot sauce.

I think it should be a forum not a thread... How do we make that happen if everyone is in agreement ?

View attachment 99616
Wings and Miller Lite! Doesn't get any better!
 
I mostly cook desserts. Funny part, at least to me, is most of my recipes came from my grandfather. He loved to cook and used it to relax why off duty.

id bee happy to share any that like sweets.

I also have my great grandmothers crab cake recipe. We have it on the boats when we all go out to party and spend the night.
 
We do something similar, we use Salmon, (homemade only takes only 30-45 minutes to smoke), no hot sauce, but we add in capers, probably something else too, I’ll get the full details...
Its great with king mackerel too. My recipe needs hot smoked style fish, not the cold smoked Atlantic salmon, although its probably good with that too.
 
Its great with king mackerel too. My recipe needs hot smoked style fish, not the cold smoked Atlantic salmon, although its probably good with that too.
Yes, ours is hot smoked as well, we usually just use a small charcoal grill, 5 briquettes and chunk of apple wood on one side, salmon on the other, sits there at 225 for 30 minutes and done.
 
I mostly cook desserts. Funny part, at least to me, is most of my recipes came from my grandfather. He loved to cook and used it to relax why off duty.

id bee happy to share any that like sweets.

I also have my great grandmothers crab cake recipe. We have it on the boats when we all go out to party and spend the night.
Share!!
 
We spend 60 day in the spring and 30 in the fall on the boat BBQ is probably used for 60% of our dinners. We can pack 30+ days of meat in the freezer on the boat. Costco is now selling meats in bulk but packaged in 2 to 3 people portions. The general rule we follow is no meat with bones except for chicken pieces. You can cook what ever you did on stove on a BBQ. Tin foil is a good thing to have. For vegetables after week 2 we have mostly squash type vegetable. If you cut them in two, remove the seeds, put maple syrup in the cavity and wrap them in foil and cook over low heat they turn out well.
 
CRAB CAKES

1/2 cup flour

1/2 cup pancake mix




1 egg

1 pound crabmeat

1 teaspoon prepared mustard

3 tablespoons mayonnaise

1 medium stalk celery, chopped fine

Tabasco and Worcestershire sauce to taste

Salt and pepper to taste

Oil for frying

Mix flour and pancake mix together in a bowl and set aside. In another bowl, beat egg; set aside. Mix remaining ingredients and make into crab cakes. Dip crab cakes into beaten egg, then into flour mixture. Fry in small amount of oil in frying pan until brown on both sides.
 
A sub forum would be nice, I really enjoy using the instapot on the boat to keep everything in one pot. One draw back of the 506 with really no open cockpit, grilling will have to be done on the bridge on the bar top with the sunroof open or down on the boarding plat form. One project will be installing a pedestal mount for a grill for sure as I don't think i'lll want to smoke up the enclosed bridge area. Look forward to trying out the recipes shared.
Carpe Diem
 
I do almost all cooking at home before we go. Prep and all. One of the boaters has a 39ec with a great grill setup. He throws the crab on the grill.
 
Just stumbled on this. Yes!! A CSR Cooking forum would be fantastic. Always looking for good eats during our 3 months of Summer.
 

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