I frequently have guests over for extended (3-4 hour) boating "parties". Anyone have any suggestions for boat friendly recipes for heavy hors d'oeuvres I could take along? Thanks so much for your help!
small cooler... Burger: I do this all of the time. Cook them medium well and put them at the bottom w/ wrap.
Put the buns and condiments on top with a variety pack of plastc ware.
On very top you can buy anywhere a slab of carry around ice. Tip If too large for the cooler let it unfreeze some....Actually you can transform them to fit like silly putty.
I like fruit and a variety of cheeses (kids like this too) I use grapes and stilton, smoked cheddar and a "flavored soft" cheese. If in a pinch we use a purchased cheeseball and summer sausage
I also make pasta salads (chicken) or purchased from deli.
We smoke chickens (and pull them) and alsohome-smoked salmon with capers, onions, sour cream and samll rye bread rounds
sandwiches (bagel breads and pitas make it different from weekday lunches)
we aslo start off the season with a small bottle of champagne
We also use this as an opportunity to clean out the pantry and take every open basg of chips and crackers!
Login using the form on the top of the page to post feedback (if you are a registered user). If you have not yet registered, click here to do so. It's FREE!.
