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

[Chris Burti]

Love the menu...thanks!

We ascribe to your philosophy of preplanning. Even on extended cruises we
preplan our menu for each meal for each day. We also plan for 'nights out'
and always have a couple of contingency meals for the possibility of getting
stuck somewhere remote in bad weather. On our dinner cruises we plan the
menus and do all the prep we can at home.

You'll be very happy when you visit us as I have most of the 'essentials'
aboard. I have a set of high quality heavy bottom stainless cookware aboard,
I was fortunate to find an inexpensive knife set in a plastic 'notebook'
that holds a decent edge. As a woodworker, I am more insitant than most on
sharp cutting tools. Pepper and Sea salt grinders along with a few of my
favorite seasonings are always aboard.

Please describe the 'hotel pans' for me as I am unfamiliar with them. I have
enough table ware to handle a four course meal if the hors doeuvres are a
finger food. How much do you have on board and where do you stow it.

>From your description, I really need to learn more about presentation if I
want to elevate my culinary skills. Can you suggest a couple of other
squeeze bottle sauces for main course and dessert?

On Fri, Oct 17, 2008 at 9:06 PM, Chef Adam Weiner
<esquirecatering at rcn.com>wrote:

> 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
>
>
>
>


-- 
Chris Burti Farmville, NC