[C320-list] Cooking Aboard (from Blue Water Sailing articlelink)

[Chef Adam Weiner]

Don't focus on the menu.  Focus on the techniques.  (Kind of the same thing
I teach my students.)

By the way, remember that a number of different dishes are really better
then next day after the flavors blend:  cheesecake, gumbo, potato salad are
some examples right off the tip of my tongue.  Some things like baked
potatoes, French fries, rice, really aren't quite as good the next day.

Some things are easy (roast beef), some are labor and pot intensive such as
coq au vin (which tastes great the next day by the way.)

Use these sort of things in your planning.  What works ahead, what doesn't.

Remember, in a restaurant your dinner is not made from scratch when you
order it.  Planning, preparation and presentation are all involved.

Adam

-----Original Message-----
From: c320-list-bounces at lists.catalina320.com
[mailto:c320-list-bounces at lists.catalina320.com] On Behalf Of Barb & Bob
Uhlman
Sent: Friday, October 17, 2008 7:28 PM
To: C320-List at Catalina320.com
Subject: Re: [C320-list] Cooking Aboard (from Blue Water Sailing
articlelink)

Thank you so much for sharing; I will be thinking about your menu and tips.

Barb

-----Original Message-----
From: c320-list-bounces at lists.catalina320.com
[mailto:c320-list-bounces at lists.catalina320.com] On Behalf Of Chef Adam
Weiner
Sent: Friday, October 17, 2008 8:06 PM
To: C320-List at Catalina320.com
Subject: Re: [C320-list] Cooking Aboard (from Blue Water Sailing
articlelink)

Every charity cruise the menu is different.  Here is the menu for the last
one:


--Red Beans and Rice with Shrimp and Scallops 

--Mussels Provencal with Tequila in lieu of white wine 

--Warm Duck Salad with Blueberry Vinaigrette on Spring Mix, Argulua and
Belgium Endive 

--French Bread and Butter 

--Filet Migon roasted in the Pismo Tenderloin format with Roasted Root
Vegetables 

--Cherry Sour Cream Meringue Pie 

--White Wine

The trick to cooking on board is the same as in a professional kitchen
(please remember that I am a culinary arts instructor so I approach things a
differently then a home cook) is the three P's:  planning, preparation and
presentation.

Planning:  I don't just show up on the boat and say "Let me throw something
together."  All the details are worked out ahead of time.  Further, as part
of planning the boat is always stocked with some basics like a pepper
grinder, sea salt, gourmet mustards, dried fruit, etc.

Preparation:  If I can, I do the prep work (chopping vegetables, marinating,
baking, etc.) at home or at my school's kitchen.  The trick is to figure out
what you can do ahead of time without sacrificing quality.  For example,
above I washed the greens in a salad spinner at home and then stored them in
a container with a slightly damp paper towel above and below the day before.
The duck was de-boned cooked and combined with the seasonings and
blueberries at home, and a quick swirl in the sauté pan on the boat brought
it up to temperature.  For the Pismo tenderloin I julienned the root
vegetables at home and held them in water.

Presentation:  Important in everything you do.  Example, I used a squirt
bottle to do a zig zag pattern of a combination of wasabi and mustard on the
bottom of the plate then I lined up the roasted vegetables and then sliced
the filets and fanned them out on top of the vegetables.

Finally a few tricks:

Sharp knives are a must.  If you don't have really sharp ones and use a
honing skill every time you pull it off the rack then you are working to
hard and are far more likely to get hurt.  A non-honed knife is more likely
to slip.  I hold my knives on a magnetic rack mounted behind the stove.

Put a slightly damp towel under the cutting board so it does not slip, slide
or rock up and down on the counters.

Go to a restaurant supply store and buy some stainless (not aluminum) half
pans.  Smart and Final has them as well.  They fit perfectly in the oven and
you can pre-make a meal at home and put it in the hotel pan and bring to the
boat.  Then, buy some disposable aluminum hotel pans and for messy things
make them in the aluminum pans.  The disposable pans are flimsily so put
them inside the stainless for support.  Remember, aluminum can't take high
acidic items like lemons or tomatoes.

Have a cooking thermometer on the boat, and an oven thermometer in the oven
and a refrigerator thermometer in the reefer.

Okay, hope that gets you started.  Let me know if you need any other
information.

-----Original Message-----
From: c320-list-bounces at lists.catalina320.com
[mailto:c320-list-bounces at lists.catalina320.com] On Behalf Of Bryan Campbell
Sent: Friday, October 17, 2008 6:38 AM
To: C320-List at Catalina320.com
Subject: Re: [C320-list] Cooking Aboard (from Blue Water Sailing
articlelink)

You guys are making me hungry!

-----Original Message-----
From: c320-list-bounces at lists.catalina320.com
[mailto:c320-list-bounces at lists.catalina320.com]On Behalf Of Barbara
Uhlman
Sent: Friday, October 17, 2008 8:23 AM
To: C320-List at Catalina320.com
Subject: Re: [C320-list] Cooking Aboard (from Blue Water Sailing
articlelink)


I too am interested in your menu, recipes, tips, etc.  Thanks so much.
 
Barb
Whisper, #1158

--- On Fri, 10/17/08, Chris Burti <clburti at gmail.com> wrote:

From: Chris Burti <clburti at gmail.com>
Subject: [C320-list] Cooking Aboard (from Blue Water Sailing article link)
To: C320-List at catalina320.com
Date: Friday, October 17, 2008, 8:08 AM

Adam,
I am one of those oddballs that actually enjoys cooking real food on board.
We also, contribute an occasional dinner cruise and am looking for something
new to try. Please share your five course menu and any tips on what you do
to adapt to the limitations of the galley.

On Thu, Oct 16, 2008 at 8:46 PM, Chef Adam Weiner
<esquirecatering at rcn.com>wrote:

> David, you bring up a great point in that some people can do things that
> others can't in the same conditions.
>
> I donate about eight times a year for charity auctions a day or evening on
> San Francisco Bay with full gourmet meals.  Last Sunday I served a five
> course dinner which, to be immodest, was one of the best meals I have
> served
> on a charity cruise.
>
> One woman in the group repeatedly commented that she could not believe I
> was
> turning out course after course of food from such a small galley.  She
kept
> saying that her kitchen at home was 20 times that size and she
couldn't
> turn
> out food close too that.  After about the 10th time of her saying this I
> muttered under my breath:  "The size of the kitchen doesn't
determine the
> stature of a chef."  Some can sail a 320 comfortably anywhere, some
will
> have problems.
>
> By the way, regarding horror stories in SOUNDINGNGS, they seldom print
> something that says:  "A Catalina 320 sailed from San Francisco to
Honolulu
> arriving safely last week.  The trip took 19 days and other than a couple
> of
> sun burns the crew was fine and dandy.  Oh yes, there was nothing eventful
> about the trip.  Nothing broke, and except for a little routine
> maintenance,
> the crew had time to read, sleep, nap, and drink plenty of cold beer from
> the reefer."
>
> Picture what would have happened to the BLUEWATER article if he wrote that
> nothing of interest happened and it was a mundane, ho hum trip.  No one
> reads undramatic news. Just like today's news.  We hear about
foreclosures,
> we don't hear about the loans that are being paid off.
>
> Adam
>
> -----Original Message-----
> From: c320-list-bounces at lists.catalina320.com
> [mailto:c320-list-bounces at lists.catalina320.com] On Behalf Of David Nolte
> Sent: Thursday, October 16, 2008 4:30 PM
> To: C320-List at Catalina320.com
>  Subject: Re: [C320-list] Blue Water Sailing article link
>
> Allan et al,
>
> I talked to the people at BWS today and they will be posting the
> article on their website www.bwsailing.com around November 1st.
> Reprint rights for our site would be great for future reference.
>
> On the way back to my car from the Annapolis Powerboat show today
> there was a 320 moored just off the bridge to Eastport. Looked like a
> real cruiser - wind generator, radar, jerry cans on deck, etc., and a
> structure that allowed for the cockpit to be fully enclosed. Heading
> South I bet. Would love to have talked to them. I could not make out
> the name.
>
> I love reading books by and about people who have cruised
> extensively. Sometimes it sounds pretty easy. Then I read the monthly
> real life rescues and disaster stories in Soundings, which bring you
> back to earth. I have heard Jimmy Cornell speak several times. He has
> hundreds of thousands of miles under his belt, with no serious
> situations. As he preaches and writes - its all about not being in
> the wrong place at the wrong time, and your planning can go a long
> way towards achieving that.
>
> David Nolte
> Beach House #4
>
>
> On Oct 16, 2008, at 5:54 PM, Allan S. Field wrote:
>
> > Mike - I already did this, or at least have asked for permission to
> > do so.
> > Hope all is well with your downgrade (grin!). - Allan
> >
> > -----Original Message-----
> > From: c320-list-bounces at lists.catalina320.com
> > [mailto:c320-list-bounces at lists.catalina320.com] On Behalf Of
> > mike at brycesystems.com
> > Sent: Thursday, October 16, 2008 7:27 AM
> > To: C320-List at Catalina320.com
> > Subject: Re: [C320-list] Blue Water Sailing
> >
> > It is an excellent article. Suggest obtaining reprint rights for C320
> > website as it will be valuable for future owners too
> > Mike LaChance
> > ex-Commodore C320IA and occasional lurker
> > Sent from my Verizon Wireless BlackBerry
> >
> > -----Original Message-----
> > From: "Jon Vez" <jonvez at comcast.net>
> >
> > Date: Thu, 16 Oct 2008 07:23:06
> > To: <C320-List at Catalina320.com>
> > Subject: Re: [C320-list] Blue Water Sailing
> >
> >
> > I would also appreciate a copy Allan. jonvez at comcast.net
> >
> > Regards,
> >
> > Jon
> >
> > -----Original Message-----
> > From: c320-list-bounces at lists.catalina320.com
> > [mailto:c320-list-bounces at lists.catalina320.com] On Behalf Of Allan
> > S. Field
> > Sent: Wednesday, October 15, 2008 10:37 PM
> > To: Catalina Association List
> > Subject: [C320-list] Blue Water Sailing
> >
> > For anyone thinking of offshore sailing in a Catalina 320, you
> > might want to
> > take a look at an article in the November 2008 issue of Blue Water
> > Sailing
> > titled A Passage to the Islands.  Alessandra, a C320, was sailed
> > from St.
> > Simon's Island to St. Thomas, a 1,300 mile nonstop journey, by a
> > professional delivery crew.  The article is quite detailed
> > regarding the
> > 320's shortcomings for blue water sailing and ends with faint
> > praise: ."it
> > will certainly be a good boat for weekends sailing around the
> > islands.  That
> > is, after all, her intended purpose."
> >
> >
> >
> > I am going to scan the article for saving.  If anyone wants a copy,
> > let me
> > know.  I'll collect names  and send it out in about 2 weeks when
I
> > return
> > from a trip to Lake Tahoe.
> >
> >
> >
> > Allan S. Field
> >
> > Sea Shadow - #808
> >
> > Columbia, MD
> >
> >
> >
> >
>
> David Nolte
> Nettle NetR BOAT POOLR
>  800-962-9020
> www.nojellyfish.com
> dcnolte at mac.com
>
>
>
>


--
Chris Burti Farmville, NC