Is it time for a drink? Here are some recipes for on the water or at the dock. Enjoy!
1C. Coconut milk (if using cream of coconut decrease to 2 Tbsp.)
1 ½ C chopped passion fruit (or canned nectar)
¼ C lime juice
¼ C sugar
Mix in blender; pour in glass filled with ice. This recipe can be made frozen by blending with 2Cups of Ice in blender. (makes 2 drinks) This drink can be for the adults by adding 2 shots of Malibu Rum.
1C coconut milk (if using cream of coconut decrease to 2 Tbsp)
½ C pineapple juice
½ C Papaya juice
¼ C lime juice
¼ C sugar
Mix in blender; pour in glass filled with ice. This recipe can be made frozen by blending with 2 Cups of ice in blender. (makes 2 drinks) This drink can be for the adults by adding a shot of Malibu Rum.
5 ounces tomato juice
½ oz. Lemon juice
3 dashes Tabasco sauce
pinch of celery salt
pinch of salt and pepper
Combine in glass filled with ice and stir. Strain in highball glass. Garnish with celery stalk. This drink can be for the adults by adding a shot of Vodka.
1 Tbsp. Grenadine
1/3 C pineapple juice
1/3 C orange juice
Place grenadine on the bottom of a Collins type glass (tall and straight). Add ice, and then layer slowly pineapple juice and then orange juice. Garnish with a slice of orange. A perfect "boat" drink!
This drink can be for the adults by adding a shot of Malibu Rum and a shot of Captain Morgan's Spiced Rum.
4 oz orange juice
3 oz cranberry juice
3 oz lemon lime soda
Fill a highball type glass with ice; add orange juice, cranberry juice and lemon lime soda. This drink can be for the adults by adding a shot of Vodka.
Now remember, don't drink and drive (or even float at sea). Drink responsibly.
4 Skinless Chicken Breast
4 Red Skin Potatoes, cleaned and chopped in large chunks
4 TBSP Olive Oil
1/2 C. Chopped Green, Red & Yellow Peppers
2 TBSP Garlic, minced
1 TBSP Parsley, chopped
4-6 TBSP Jam or Preserves (I like peach preserves)
1/2 of a Mango, peeled and chopped
4 TBSP Orange Juice
Place everything in a large foil bag and close tightly. Place on top rack
in grill over low heat for approximately 30 minutes, turning every 10
minutes. Be careful when opening bag, steam will burn!
Black & Blue Chicken
4 skinless chicken breasts
1 bottle of italian dressing
cajun or blackening spice
6 oz crumbled blue cheese
Soak chicken overnight in italian dressing (this will help keep your chicken
moist) . When ready to grill, rub chicken with cajun or blackening spice.
Place chicken on heated gill. Cook till done. Just before you take the
chicken off the grill, split chicken breast (careful not to cut all the way
through!) and place crumbled blue cheese in the split. Turn off heat and
close lid, allow the cheese to start to melt (2-4 minutes). You don't want
to wait too long because the cheese will melt out of the chicken! This
chicken is delicious served by itself or on top of a salad!
This is so simple and soooooo good! So go get a chicken and make it "Black
Sherry (1st Mate, Cook & Dishwasher!)
Pigs In A Bag!
You've heard of "Pigs in a Blanket" right? Well, here's our version in a
1 large Reynolds Foil Bag (or any brand)
1 lb. of Sausage (I use Hillshire Smoked Sausage Ring)
1 large Onion, chopped
1 large Green Pepper, chopped
4-5 Potatoes, chopped (leave the skins on)
2 TBSP. chopped Garlic
1 tsp. Crushed Red Peppers
For those of you who love hot peppers, you may also add them to this
recipe. I use 2-3 hot peppers, chopped
Pour 2-3 TBSP. of Olive Oil in bag and add everything else. Close bag and
place on a pre-heated grill. Turn bag often to prevent food from burning.
Grill for approx. 25 minutes over med. heat. Carefully open bag and serve
on platter. This recipe is quick, easy and taste great.
GRILLED SALMON IN A BAG
I love boating but I don't like to make a mess when I cook on my boat! Here's one of my own creations that will save the galley from become a dungeon!
1 salmon fillet (about 1 1/2lb)
3 TBSP. Balsamic Vinegar
1 1/2 TBSP. Chopped Garlic (I use the bottled chopped garlic on
hand at the boat, it's a lot easier and less mess)
1/2 tsp. Onion Powder
1/8 tsp. Garlic Salt (just a sprinkle will do!)
1 TBSP. Chopped Chives
2 TBSP. Mustard Seed
Olive Oil (this will very, depending upon your taste. I use about
1 large piece of foil or 1 med. foil bag
Place salmon fillet in foil bag. If you don't have the bag, a
large piece of foil will do just fine. In a bowl, mix vinegar,
garlic, onion powder, chives, mustard seed and olive oil. Drizzle
mixture over fillet. Top with black pepper and parsley. Wrap up
salmon tightly in foil bag or foil sheet. Place in a pre-heated
grill, med-low and turn the bag often. Grill for approximately
20-25 minutes or until done (grills do vary in temperatures). Take
off grill, be very careful, the foil bag is extremely hot!! Place
on tray and serve hot or cold.