MacGregorSailors.com

Hi Guys and gals.

Thought i would start a new post on things to cook on one ring in a mac.

Two not to thick slices of frying steak.
Olive Oil.
Red Wine.
Two garlic cloves
Six Challotes
Some baby tomatoes.
Cucumber
One apple
some rocket salad.
a couple of fresh bread rolls

Heat some oil, crushed garlic and challottes & 1/4 bottle of red wine in a pan and add the steaks.
make a salad with the rocket, cucumber, tomotoes and chopped apples.
When cooked slice the steak and lay on a plate while simmering the oil etc in the pan.
Take the challotes from the pan and place on the steak with a little of the red wine & oil mixture.
Pour the rest of the mixture over the salad and toss before putting salad on plate.
Pour the remainder of the red wine into glass's.
with a couple of fresh rolls and a glass of red wine you have a lovely steak and salad for dinner and you only need one cooking ring and one pan.

Any further idea's on interesting one ring meals would be good to know.

Enjoy all.

Madguy

Dude,

First you NEED a grill!

Package of bratwurst, knockwurst, bangers or any larger grillable sausage.
1 can of baked beans.
1 can of mixed vegetables
bread or rolls
Good mustard

at least a 6 pack of good beer or ale.

Open a good beer for you and your mates. Peel the paper or plastic wrappers from the cans of beans and veggies. Open the cans leaving the tops attached and open a crack for ventilation. Fire up the grill. Put the cans of beans and veggies toward he back of the grill. Put the sausages toward the front of the grill. Open another beer for you and your mates.

Grill the sausages, turning often and moving often to minimize flareups for about 20 minutes. It is always a good idea to budget at least one extra sausage for Neptune/Poseidon or the occasional marauding seagull. I recommend cooking tongs for the sausages and oven mitts for the cans of beans and veggies but using pliers, screwdrivers or other tools and your mates new t-shirts for pot holders is always fun. It is always a good idea to count the fingers of whoever is doing the grilling to ensure you are actually getting a sausage and not a cheap imitation.

Open another beer for you and your mates. Chow Down and Enjoy!!

Theo

Well said!

2 64 ounce recycled plastic soft drink cups from any fast food joint.
1 8 ounce Coka Cola.
10 cubes of ice.
Rum of choice.

Put 5 cubes of ice and 4 ounces of Coke in each cup.
Fill to brim with rum.
Serves 2.
Forget cooking!

Theo wrote:Dude,

First you NEED a grill!

That's exactly what I was thinking when I read "frying steak".

Our magma grill is our primary cooking means. If it once walked. swam or flew, it gets grilled. That's a must!

And of course, EVERYTHING tastes better while floating.

--Russ

I was really thinking more along the lines of cooking on the one burner inside, rather than bbq's and things like that.

Any good susgestions out there?

Madguy

Rice cooks really well in a pot on the slow cooking spirt stove in the boat, but only as long as there are burgers and corn cobs sizzling away on the charcoal magma that hangs from the aft port stauntion

But seriously, havnt' done much on the spirit stove besides boil the canned vegies, scrambled eggs, fry up a bit of spam, make toast and coffe and stuff like that... I am going to get around to trying Dylan Winters (From http://www.keepturningleft.co.uk) method of heating up meat pies, sausage rolls etc as that seams like a nice simple way to make a good feed and simple is the way to go on the boat. Plenty more time for laying back with the pullpit as a backrest drinking a rum and coke and watching the sunset then

Mac26Mpaul wrote:
Plenty more time for laying back with the pullpit as a backrest drinking a rum and coke and watching the sunset then

Ahhhh, La Dolce Vita !!!


Frank L.

We (read that I) cook anything and everything that I cook at home, while on the boat. As long as it doesnt require a real oven (use the grill for that) or a microwave. Cabin cooking takes a little more planning and thoughtfulness but u can cook anything u can imagine, given the time and the will

Admiral does all the cleanup.


Allan

I do most the cooking here at home. I as well , tend...... to cook just about anything on the boat that I do at home...
Simpler, and with fewer courses and sauces. I rely on the grill a lot, as we only have a two burner stove.. and The Grill... just seems "Right" on the boat.
Grill Any Main coarse , meat chicken fish shell fish and a few minutes before its done you can grill fresh Veggies (you have tossed into a zip-lock and let sit for a few minutes with some Italian Dressing) and into one of those perforated pans and grill -em..
We do a lot of Asparagus that way and add some coarse ground , sea salt , and simply grill it.. takes about 8 minutes rolled a few times to evenly caramelize . Lots of substitutions, begin to get made, after a few days on the hook, with frozen and canned, for fresh...

We haven't used out stove for any real cooking. Great for making coffee and hot chocolate. We mostly use it to reheat stuff.
In the past we have prepared some stuff (like spaghetti) and kept it cold until ready to heat and serve.

My wife just got this book "The one pan galley gourmet".
Lots of good ideas in there.

Has anybody ever utilized a dutch oven over an origo single burner alcohol stove? This seems like a great way to expand the menu if the stove can generate enough heat to cook with.

John

It should work John..
A D.O. doesnt require a lot of flame / heat once it gets going..

jcasale wrote:Has anybody ever utilized a dutch oven over an origo single burner alcohol stove? This seems like a great way to expand the menu if the stove can generate enough heat to cook with.

John

My recollection is thatnsome fire extinguishers have an expiration date on them andsome don't.

The must be marked Coast Guard approved and the gauge has to be in the green if applicable too.

Original receipt sounds good,, but gota have a grill...