What to eat on the boat

[Luvchesnmolly]

I am looking for suggestions on what to pack for day long boating trips. We own a lakehouse with another couple and it seems as if we always have the same things to eat and are having trouple coming up with new ideas. Some of what we noramlly have: chicken salad sandwiches, turkey-ranch pasta salad, boiled peanuts, watermelon, canteloupe, grapes, lunchables for the kids and of course chips, party mix, cookies. We are planning our adult only circumnavigation of the lake for July 12th and so far all we have decided on is pimento cheese and boiled peanuts. Any new ideas would be most welcome.

[scarlettdouble]

What about marinated shrimp in individual containers or roll-up style sandwiches?

[Missi]

We love wraps - our favorites are BLT or club wraps. I just make like I would for a sandwich, but roll it up in a wrap. Pasta salad, fresh broccoli, potato salad, or corn salad? Oh, and we LOVE Ina's Caesar Club Sandwich. It is SO good! It's at the FN site.

How about cold fried chicken with potato salad?

Also, brownies of some kind and fresh fruit. YUM!

[Luvchesnmolly]

Thanks so much ladies, your ideas are great. I am not a fan of seafood myself; but the rest of our crew LOVES it and the wrap sandwiches, cold fried chicken and potato salad sound wonderful and different.

Have a happy 4th!

[shannonmbp]

We love to take our boat out for evening cruises and have dinner on the water. I made these a few weeks ago when we, too, were tired of the usual:

Teriyaki Beef Bites
Serving Size: 8

1 pound beef tenderloin (or sirloin) cut into 1" cubes
1/4 cup honey
1/4 cup sherry
1/4 cup soy sauce
2 teaspoons lemon juice

Stir together liquid ingredients. Add meat and pour combined mixture into a plastic bag. Twist bag shut or otherwise secure. Place bag in bowl and marinate in refrigerator at least 1/2 hour (longer--up to overnight--for sirloin). Drain meat pieces. Place cubes on a 12" x 8" x 2" baking pan. Bake at 475° for 6 to 8 minutes. Serve with toothpicks.

Those are easily kept warm wrapped in foil in placed in a small cooler. They're also easy to pick up and eat and aren't messy.

I served this as a side with tortilla chips:

Texas Caviar with Avocado
Serving Size: 32

2 (15.5 ounce) cans black-eyed peas, drained and rinsed
2 tomatoes, chopped
1 medium sweet onion, chopped
1/2 cup chopped jalapeno peppers
8 fluid ounces Italian dressing
Cayenne pepper to taste
2 avocados, peeled, pitted, and chopped

In a large bowl, mix black-eyed peas, tomatoes, sweet onion, jalapeno peppers, Italian dressing, and cayenne pepper. Stir in the avocados just before serving.

I also served fresh pineapple in bite-size pieces along with strawberries and a fruit dip (the marshmallow cream/cream cheese dip).

We also recently did brats (prepared ahead and kept warm in a cooler), potato salad, and slaw.

[Luvchesnmolly]

Shannon,

Those recipes sound perfect for our Friday night adult only (yeah!!) dinner on the boat. Thank you so much for sharing!

I am sure there are many members who could use new ideas for meals/snacks on the boat. Keep the ideas coming! I will be sure to add them to our "Grey House" (our affectionate name for our lake house) cookbook.

[gingersnap]

This is a make ahead salad you might like. I loved it when a friend made it recently.

Susan's Orzo Salad

Serves 6

SALAD

1 1/2 c orzo
1/4 c olive oil
1 9oz. pkg frozen artichoke hearts (I'm wondering if the canned marinated or packed in water would do okay. Probably.)
1/2 c chicken broth
1/4 lb proscuitto, silvered (pancetta or a thin sliced good quality ham might work as a substitute, but Susan used the proscuitto)
1/2 c grated parmesan cheese
3 T fresh lemon juice
1/2 c chopped fresh parsley
4 green onions, sliced, (green and white parts)

DRESSING

1 egg yolk
2 T white wine vinegar
2 t Dijon mustard
1/2 c olive oil
salt and pepper to taste
4 fresh basil leaves, chopped

To prepare salad: In a medium saucepan, cook orzo in boiling salted water for 7-10 minutes to al dente stage. Drain, rinse with cold water and drain again. Toss with 1/4 cup olive oil and set aside. In a small saucepan, simmer artichoke hearts in chicken broth for 6-8 minutes until tender. Drain, slice hearts and add to orzo. Mix in proscuitto, parm. cheese, lemon juice, parsley and onions. Toss with dressing and chill at least 4 hours before serving. To serve, mix well and garish with chopped fresh basil.

To prepare dressing: Whisk together all ingredients and season to taste.

** Can be prepared 1-2 days in advance.