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Need appetizer to take on boat.

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marycarol Jun 6, 2009 12:34 PM

We are joining other boats for a "raft up" to watch sunset and share appetizers. These will be our dinner, so we try to bring heavy or substantial appetizers. I have taken cheese/salami/olive platters, shrimp, chicken salad w/crackers, in the past, but looking for something new. Thank you in advance....mary

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    fourunder RE: marycarol Jun 6, 2009 12:49 PM

    Shrimp Cocktail with a twist.....maybe with a mango & pineapple salsa.

    Seafood Cerviche....Scallops, Fish, Shrimp and Lobster

    1. Sam Fujisaka RE: marycarol Jun 6, 2009 01:15 PM

      carpaccio

      1. c oliver RE: marycarol Jun 6, 2009 01:36 PM

        Pimiento cheese sandwiches - just ask Veggo!

        7 Replies
        1. re: c oliver
          Veggo RE: c oliver Jun 7, 2009 06:07 PM

          Absolutely pimiento cheese sandwiches on a boat, a couple of them per person. Remember the time- tested pimiento cheese sandwich rule of thumb "one if by land, two if by sea".

          1. re: Veggo
            c oliver RE: Veggo Jun 7, 2009 06:18 PM

            Silly boy :)

            1. re: c oliver
              Veggo RE: c oliver Jun 7, 2009 06:26 PM

              Boy?? Yo no soy chico ni marinero. Soy capitan, soy capitan.

              1. re: Veggo
                c oliver RE: Veggo Jun 7, 2009 06:31 PM

                Capitan my hind foot!

                1. re: c oliver
                  LindaWhit RE: c oliver Jun 8, 2009 10:07 AM

                  You have 4 feet to call one of them "hind"?

                  1. re: LindaWhit
                    c oliver RE: LindaWhit Jun 8, 2009 10:59 AM

                    That was my ever so proper mother's substitute for ass, i.e., "Capitan, my ass." :)

                    1. re: c oliver
                      LindaWhit RE: c oliver Jun 8, 2009 11:45 AM

                      Ahhh. :-) My mother just said "ass". :-D

        2. n
          nemo RE: marycarol Jun 6, 2009 01:37 PM

          marycarol: This is VERY rich, but in small slices with a side of lemon-dressed greens, it might meet your requirements.

          http://ciaochowlinda.blogspot.com/200...

          I've only made this once, recently took it to an office meeting, got excellent reviews.

          NOTES: I think 3 sticks of butter is way too much. It puffs up, butter spills over into the sheet pan that hopefully you put underneath, and there's even a little dribble once the semi-cooled bundt is turned out on to a platter. I found myself dabbing the bundt with a paper napkin to sop up the extra melted butter. I would use half the butter next time.

          The ingredient list doesn't mention dill but the mixing instructions do. I guessed and added 2/3 t dried dill. It could have used more. And I think fresh dill weed would have been better than dried.

          1 Reply
          1. re: nemo
            n
            nemo RE: nemo Jun 7, 2009 10:02 AM

            I found the original NYT recipe. It calls for 1/3 cup chopped fresh dill.

          2. s
            Sam D. RE: marycarol Jun 6, 2009 02:31 PM

            What a delightful way to spend a late afternoon! Here are some suggestions.

            Baba Ganoush or Caponata

            Spinach-Artichoke Dip

            Dolmas

            Hummus

            Fresh fruit (melons,oranges, etc), peeled, cut and served on wooden skewers

            GHG's Healthy & Hearty Smoky Black Bean Dip
            http://chowhound.chow.com/topics/581527

            Em Bistro Eggplant Tapenade
            http://chowhound.chow.com/topics/297623

            Leek and Goat Cheese Tart
            http://chowhound.chow.com/topics/276145

            Mediterranean tuna salad sandwich
            http://articles.latimes.com/2004/aug/...

            Shrimp Salad Sandwich from Kimchee - couldn’t locate the Chowhound thread.
            Process 1 clove garlic, 4 anchovies (or sub capers), 1/2 cup packed fresh mint. Add 2-3 Tablespoons olive oil and 2 Tablespoons Fresh Lemon Juice. Process again. Add a dash of sea salt and coat dressing over 3/4 - 1 lb cooked shrimp. Serve it open-faced and scoop it onto toasted herbed sourdough with a tomato.

            Mushroom Almond Pate
            http://chowhound.chow.com/topics/317911

            Squid Salad by al@Fairfax
            http://chowhound.chow.com/topics/279828
            ^^This thread may give you additional ideas. It was based on comments and recipes from a Chowhounder picnic held in No. Calif.

            More Ideas:
            101 Simple Appetizers in 20 Minutes or Less from Mark Bittman
            http://www.nytimes.com/2007/12/19/din...

            1. NYchowcook RE: marycarol Jun 7, 2009 04:23 AM

              Vietnamese Spring rolls w/ dipping sauce.

              1 Reply
              1. re: NYchowcook
                m
                momoftwo RE: NYchowcook Jun 20, 2013 08:10 AM

                this was going to be my suggestion as well! yummy, light AND filling

              2. s
                ScarlettNola RE: marycarol Jun 7, 2009 05:55 PM

                I have a really simple recipe that y'all may like-spread one log of goat cheese in a pie pan or other small dish. Spread pesto sauce over goat cheese and bake at 350 until bubbly. Top with diced tomatos and serve with toasty french bread. Another simple suggestion that is easy to transport, but light are rosemary walnuts. Toss 3 tblspoons fresh rosemary and walnuts in a bowl. Heat 2 tablespoons of canola oil in a small skillet until warm. Add 1 teaspoon of cayenne pepper and stir until dissolved. Pour oil mixture over nut mixture, sprinkle on 2 tablespoons sugar and one teaspoon salt. Bake on an 20 ungreased baking sheet for about 20 minutes. You can store in a container for up to 2 weeks One taste and you will be hooked!

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                  lexpatti RE: marycarol Jun 7, 2009 06:17 PM

                  One nice big long muffellatta, sliced in small portion when you get there:
                  http://www.nolacuisine.com/2005/07/17...

                  5 Replies
                  1. re: lexpatti
                    chef chicklet RE: lexpatti Jun 8, 2009 09:27 AM

                    This gets my vote! Perfect for any outing really.

                    1. re: lexpatti
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                      fourunder RE: lexpatti Jun 8, 2009 10:11 AM

                      One nice big long muffellatta....
                      ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

                      I always thought a Muffuletta was round:::::----))))

                      1. re: fourunder
                        janetms383 RE: fourunder Jun 8, 2009 12:21 PM

                        Fourunder... I had the same thought!

                        1. re: fourunder
                          chef chicklet RE: fourunder Jun 8, 2009 01:26 PM

                          yeah me too, anyone know what kind of bread they use??? It has to be sturdy.

                          1. re: fourunder
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                            lexpatti RE: fourunder Jun 8, 2009 06:12 PM

                            yes, usually round Italian (and these fit good in coolers) then cut into small wedges but we have done many a muffulettas on a nice loaf too (cut into 3-4 inch minis)

                        2. m
                          marycarol RE: marycarol Jun 8, 2009 06:26 AM

                          Thank you ALL for your great ideas! I am going to keep these for our next trip. I had to make my app. early on Sunday and had the ingredients on hand, so went ahead with deviled eggs and chicken salad with baguette rounds and romaine leaves to spread it on. Others brought meatballs, ham/cheese/mustard/pickle roll-ups, fresh marinated grilled swordfish chunks w/toothpicks/, spiced nuts, oatmeal cookies.
                          Your ideas will be great and will carry me through many more "raft-ups". It was great too, we saw the sun set and the full moon rise, just beautiful. (We're in the FL Keys) Thank you again!

                          1. k
                            KiltedCook RE: marycarol Jun 8, 2009 09:30 AM

                            I just won a Boating TV recipe for "Best Boating Sandwich" with a BBG Shrimp & Chourico Po Boy. One long loaf of Cajun bread if you can get it, Italian, if you can't. About a pound of chourico sliced on the bias and sauteed to bring out the flavor. A pound of 16-20 shrimp dusted with Cajun spice and sauteed. Romaine lettuce leaves to line the hinge-sliced loaf and keep the bread from getting soaked and falling apart. Fill with the shrimp, sausage, black olives, onion, and dill pickles. Mayo and mustard to your choice.

                            1. ChefJune RE: marycarol Jun 8, 2009 10:06 AM

                              I think a great food to take on a boating party is Muffuletta. It is properly made on a large round Italian country loaf sliced horizontally and pretty well hollowed out. You then line the shell with marinated olive salad and layer various Italian cold cuts and sliced cheeses up to the top, lettuce and tomato (peppers, too, if you like) and reverse the cheeses and cold cuts to fill the scooped out lid.

                              After the top is back on the bread, wrap it tightly with plastic wrap and weight it down well (in the fridge) overnight or for at least several hours.

                              It travels well encased in the plastic wrap, and can be sliced into wedges (still wrapped) and served on the boat.

                              2 Replies
                              1. re: ChefJune
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                                fourunder RE: ChefJune Jun 8, 2009 10:20 AM

                                It is properly made on a large round Italian country loaf sliced horizontally and pretty well hollowed out....
                                ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

                                CJ,

                                How do you know where to make the first cut? :-)

                                btw.....I've always had my muffuletta's at parties quartered or cut into sixes depending on the size and type of bread used. here in the Northern New Jersey I have never seen a large round and flat loaf of bread normally made with the NOLA classic. Around here it is made quite frequently with a Ciabatta squarish type loaf of bread.,,,,horizontally cut...or is that perpendicular?

                                :-)

                                1. re: ChefJune
                                  chef chicklet RE: ChefJune Jun 8, 2009 01:29 PM

                                  mortadella, it has to have mortadella...and I saw no lettuce or tomato? Was it squished? Just about the best thing I ever ate.

                                2. Marilynaden RE: marycarol Jun 20, 2013 07:31 AM

                                  I have the best recipe for a boat.
                                  Roast Beef pea pods:

                                  Take Pea pods and boil until kind of soft. Cool
                                  Slice roast beef in long strips and roll up, wrap pea pod around beef and secure with a tooth pick.

                                  Serve w/ Woebers horseradish sauce.

                                  So easy, and people LOVE them, they look great too. And no carbs. Marilyn

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