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TOPIC: Tastiest Dish On Board

Tastiest Dish On Board 17 Mar 2014 16:23 #26

  • boatworkfl
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JigStick wrote: Pan fried walleye cheeks. Little butter. Splash of lemon. Better than the best scallops. Wash it down with a cold beer. Dam you now my mouth is watering.

I was raised in Minneapolis, MN, I think walleye is one of the best fresh water fish to eat.

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Pat says: DO-IT-RIGHT THE FIRST TIME!

Bayliner 3870 "ALASKA33)
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Located in Seward, AK
Retired marine surveyor

Tastiest Dish On Board 17 Mar 2014 20:59 #27

  • signjojo
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Stuffed Turkey breast, baked potato and farmer fresh peaches and cream corn...........Only on Lake Ontario/Bay of Quinte B)




All cooked on board :)

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Sig and Joanne
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'97 Seadoo GTX

Tastiest Dish On Board 22 Mar 2014 03:53 #28

  • Pacrimrat
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Fresh Dungeness crab bisque.


Huevo's Rancheros


home/boat made salsa


Grilled shrimp


Cedar plank Halibut (Disclaimer, this photo is from home but we do the same on the boat)


And don't forget the sushi, (We found Nemo by the way)

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Tastiest Dish On Board 25 Apr 2014 05:43 #29

  • billsguns
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Pacrimrat wrote:
Fresh Dungeness crab bisque.


Huevo's Rancheros


home/boat made salsa


Grilled shrimp


Cedar plank Halibut (Disclaimer, this photo is from home but we do the same on the boat)


And don't forget the sushi, (We found Nemo by the way)


OK I want to have dinner with you. After a few nights together we would ave a weight problem. What a way to go

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Tastiest Dish On Board 28 Jun 2014 15:14 #30

  • CptCrunchie
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This is my wife and my fav whenever we drop anchor for the night.

Living in the PNW, crab and shrimp are in abundance. The night before, depending on which area we anchor in, I drop either a crab or prawn trap overboard. Without fail, in the morning I pull in fresh breakfast.

As soon as I wakeup, I put a small pot of sea water on to boil. For shrimp, I lop off the heads, twist the tip of tail off to remove the vein, and dip them briefly into the boiling water. For crab, I remove the carapace and drop the legs and claws into the boiling water for about 5 minutes. Once cooked, I remove the rest of the shells.

Then I replace the pot with a well buttered grill (or pan), and drop in fresh diced shallots and mushrooms (both keep well without refrigeration). Once caramelized, I smother with beaten eggs (you can add milk, cream or 'artificial milk') and stir while it cooks. Add in the shrimp or crab meat while the egg is still slightly runny, and gently stir until cooked. (I've also added various cheeses - especially fresh made mozzarella - when I add the meat, then cover it for two minutes to let it melt.)

The smell of this cooking first thing in the morning on our boat is one of my favorite experiences of dropping anchor for night in a secluded bay. Sitting on the stern, mist rising off the water, a bowl of this on my lap and a fresh brewed mug of java in my hand, what better way to start a day! YUMMMM!!!

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"B on D C", is a 1989 2459 Trophy Offshore HT, OMC 5.7L, Cobra OD, Yamaha 15hp kicker. Lots of toys! I'm no mechanic, just a blue water sailer and woodworker who loves deep sea fishing.
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Tastiest Dish On Board 10 Aug 2014 22:23 #31

  • Michellekw
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I make pastry and bake fruit pies from scratch. I also make baking powder biscuits...have made literally hundreds of those on board in the past few years!

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1991 57 Widebody Tollycraft "Solana"
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Tastiest Dish On Board 27 Jun 2015 15:48 #32

  • Hardy
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Grilled rib eye, grilled asparagus on our magma & caeser salad with homemade dressing is our go to meal... love, love, love it!

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Tripp & Grayce
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Tastiest Dish On Board 27 Jun 2015 21:21 #33

  • Jeffw
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One of our favorites too! We're currently in Sunset Aquatic Marina, Huntington Harbor. We may cruise over your way, where in LB are you?

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Jeff & Tara
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Lake Havasu City, AZ
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MMSI: 338094599
In memory of Shadow, the best boat dog ever. Rest in peace, girl. July 2, 2010

Tastiest Dish On Board 09 Oct 2015 02:24 #34

  • Peter W
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We spent the last weekend on the boat, and this was our lunch on arrival at Couran Cove Island Resort.

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Cheers

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Peter W
"Sajesar" MY 3988
RQYS - Marina, Manly
Brisbane, Australia

Tastiest Dish On Board 30 Jan 2016 14:50 #35

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Try this one out. Coconut, Curry, Chicken.

I use boneless, skinless chicken thighs. Cut these into small bite size pieces. Put in a skillet with two tlbs of butter. Cook until done, steering serval times and remove to a plate. Put one small chopped onion into the skillet for 1 to 2 minutes add some salt and pepper along with 1 tlb of curry powder. Stir for 1 to 2 minutes then add one can of coconut milk, 2 tlbs of honey and heat until all are well combined. Put the chicken back into the skillet. Put in some parsley. After sauce thickens, Spoon over rice and enjoy.

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Just love being on my 3870............Bill
1985 3870
Twin 130 Mits. not turbo charged
Name of boat is "Plenty Of Fish"
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North Myrtle Beach, SC

Tastiest Dish On Board 30 Jan 2016 16:35 #36

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2 chickin breast, 1 jar of salsa (mild), put in crockpot for 5 1/2 hrs on high. Then a side of rice or mashed potatos. Or use tortilla's and make burritos or tacos. Very tasty.

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Robert

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Previous boats

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Tastiest Dish On Board 30 Jan 2016 16:39 #37

  • Michellekw
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Sounds good! These posts are making me hungry.

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1991 57 Widebody Tollycraft "Solana"
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Michelle

Tastiest Dish On Board 30 Jan 2016 16:53 #38

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Living my life on the St. Croix River I agree with you. If the walleyes aren't biting, I don't go fishing. I have many acquaintances who only eat salt water fish who look at me with a blank stare and say there isn't any flavor to a walleye...I say more for me.
For the dude making a meal out of walleye cheeks, better count your fish. I think you are over your limit.

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Dan
Frostbite Falls, Minnesota
Claudia V. III
1988 - 3218
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