Marco to Baltimore - April 2010
M/V Solipsys
(Cook's Log)
Chef Dirty Ben
Menu
BREAKFAST
Startting out light. Bagels, Yogurt, Banana, Strawberry Cream Cheese. Easy prep. Heated bagels in pan. Brownies from Lorraine (Deluxe)!
LUNCH
Deli salad. Deli meats, cheese, carrots, onion, celery, Sun Chips, Apple, Oranges
DINNER
Beef Stroganoff (sort of). Started with a 2.4 lb London Broil. Seared, cut into small pieces. Saved 1/2 for Philly Cheese Steaks later in the week. Cooked up some onions, carrots, green peppers. Made a roux with flour and butter (yes remembered the flour this trip). Rice. Yellow Tail Merlot.
NOTES- Salt in an unopened container from previous trip has solidified.
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BREAKFAST
Cereal with milk.
LUNCH
Veggie Pita (1/2) Cucumber, red onion, olives, green peppers, cream cheese, gouda slice. Potato salad. Pear, Plum
DINNER
Stir fry Chicken - Broccoli, Onion, Celery, Onion, Carrots, Water Chestnuts. Bun (rice noodles). Sunomono - Cucumber salad - Cuke, shredded carrots, red onion, sauce of vinegar and sugar.
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BREAKFAST
At the dock. Scambled eggs, Mini Bacon Weave, Apple, Orange.
LUNCH
Chicken Salad. Left over chicken from last night's dinner. Made a dressing out of mayo and A1. Tomatoes, Green Peppers, Chips. I happened to be making lunch during the worst of the seas. So my presentation was a little compromised. Oh well.
DINNER
Philly Cheese Steaks, Potatoes, Cole Slaw. Second half of the London Broil. Sauted some onions and green peppers. Made a cheese sauce (instead of Cheez Whiz); butter, flour, milk, parm, cayenne, paprika. Nice with ice cold Heinekins.
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BREAKFAST
At the dock. Yogurt, breakfast bars, fruit
LUNCH
I had prepped deli wraps thinking that we would be hitting rough seas throughout the day. However, it was not meant to be. I was able to put together some pita pizzas. One with a tomato sauce that I made from some paste, one with the left over parm cheese sauce from last night's dinner. Italian sausage, peppers, onions, olives, garlic, etc. Finished the dishes just as the seas got a little heavy.
DINNER
Never made this before, but it came out pretty good. Ham and Lima Bean Stew. Tomato sauce, paste, onion, dash of sugar. Cut up a Smithfield ham steak. Put the ham and about two cups of frozen lima beans in the sauce. Made some pseudo cheese garlic toast (I use a pot lid on the pan to get an oven-like affect. Used the same affect to melt the cheese on the pita pizzas).
NOTE: Mid=trip provisioning. Three apples, orange, two bags of salad, 1/2 lb of deli meats, milk,.
Coming up, Jimmy making the cafe con leche. He's been doing it the entire trip. Very good.
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BREAKFAST
Cereal, milk, fruit
LUNCH
Those prepped deli wraps came in handy today. Seas were a little bangy so it only took a few minutes to put the wraps together, slice up some carrots and throw on some chips.
DINNER
Linguini Frutti di Mare - Mad a fish stock with celery, carrots, onions, water, a TBS of white wine and about twelve shrimp shells and tails. Added a can of Progresso clam soup. Made up a roux to thicken slightly. Sauteed shrimp and snapper filet. Added the sauce. Added linguine that I had cooked earlier. Plated and topped with a sprinkling of parmesan cheese and chopped parsley. Very savory.
As a side, I made some Garlic Broccoli.
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BREAKFAST
Pancakes, bacon, banana
LUNCH
Deli Salad, cole slaw, apples.
DINNER
New Orleans Night!
To the background music of Pete Foun tain, Dr. John, Willie Lyon Smith, Muddy Waters and others, here's what we had...
Chicken and Sausage Gumbo - Seasoned chicken breast with cajun spices. Browned chicken breast and sausage. Out of the pan.. Roux, add onions, green peppers and celery. Cut up the meat and add back. Add two cups of water. 30 minutes later... gumbo!
Red Beans and Rice - Sweated some onion, green pepper, garlic and a ham hock. Added two cans (rinsed) red kidney beans. Added 1 cup water Smashed some of the beans with a potato masher. Thickened up nicely. Minute rice.
Collard Greens - Can of Glory Seasoned Collard Greens. Very good alternative to making up a fresh mess of greens.
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BREAKFAST
Oatmeal, Apple, Breakfast Bar
LUNCH
Grilled chicken salad, bean salad
DINNER
Fish Tacos - Cut up the snapper that Lorraine sent with us, dried it, soaked it in milk, dredged it in flour, coated it with bread crumbs. Fried in cannola oil. Made a sauce out of mayo, lime, chili, paprika and cayenne. Sides of tomato, scallions, cheese. Browned some potatoes in spices, poured on a can of peas. Taquila and beer seemed to be the appropriate beverage.
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BREAKFAST
Cereal, milk
LUNCH
Deli Wraps, carrots, chips, pickles
DINNER
Outback with Bob, Carol, Roland and Bonnie. Compliments of Bob. Thanks Bob.
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OVERALL
Provisioning went extremely well. Barely any left overs in the fridge. Total grocery costs for the trip $260. Prepped 24 meals. Avg. per meal $10.92 Avg per person, per meal $3.64
Cook's Entries
Chicken and sausage before they become gumbo
Red Beans acookin'
Fish Tacos - Mayo Lime Sauce
Mexican Potatoes and Peas