Bacon and Beer MusselsA hearty and easy one pot recipe for Entertaining On Board
Portion size: 12 servings of 4 mussels each
Serve with crusty bread for sopping up the juices. Choose a favourite local microbrew (wheat beer is best) for steaming, as well as serving alongside. This recipe doubles easily for a larger crowd.

1 Pan Skillet CookieThis huge, chocolatey cookie can be made in any galley and will keep the deck hands happy!  Mix up and bake a warm cookie, oozing with rivers of chocolate, all in one cast iron skillet.  First up, chop that chocolate bar. You can surely use chocolate chips if that’s all you have on hand, but I love the random and unequally-sized chocolate chunks strewn throughout the cookie. Also, using dark chocolate makes this healthy! Antioxidants my friends.

Vegetables and FruitYou can reduce your risk of food-borne illness by following these safety tips when buying, storing, handling, and preparing fresh fruits and vegetables:

Buying Fresh Fruits and Vegetables
•    Examine the produce carefully and avoid buying items that are bruised or damaged.
•    If buying pre-cut or ready-to-eat fruits and vegetables (e.g., cut melons, cut tomatoes, pre-washed salad), be sure they have been properly refrigerated (i.e., at 4°C or below). This means they should be displayed in a refrigerated container and should not just be sitting on top of ice.

Kenyon Induction CooktopCooking onboard can sometimes be a challenge. At Canadian Yachting we are impressed with the new SilKEN Induction 2 Burner Cooktop from Kenyon. This comes with special high-temperature Silicone mats. The biggest benefit is that induction heats the inside of the pot (and quickly) right through the Silicone mat. The mat holds the pot in place and is shaped to offer spill retention and quick heat dissipation.

Engel Portable FreezerGood food is an important part of the cruising experience for our crew – just as important as it is at home. When we traded our 27’ sailboat for a 32’ trawler, a big attraction of the new boat was its well-equipped galley, extensive stowage, and refrigeration. Hog heaven, if you will, compared to the tiny galley and icebox on the sailboat.
But as we prepared for our first extended foray up the BC coast, we realized we needed one more component in our galley toolset: a freezer. We like our fish and seafood but we’re not avid fishers; a freezer would allow us to pack along our favourite “catch.” Same with meats, which are scarce and

Welcome to Canadian Yachting's Entertaining Onboard Recipes. The offerings in this section are recipes that have been contributed by Canadian Yachting readers, staff writers and some featured product manufacturers. Please browse through and have a look at the great meals and appetizers you can make onboard while enjoying the company of family and friends on the water.

Grilled SalmonYou will need:
Salsa
Fresh pineapple
Red pepper
Cilantro
Red pepper flakes
Brown sugar

Grilled Lobster Stuffed with ShrimpGrilled Lobster stuffed with scallops and shrimp and calamari with citrus butter

2    Lobsters 2 pounds each cut in half
8    Shrimp jumbo, peeled and de-veined
8    Sea Scallops Jumbo
4    Calamari tubes cut into ½ inch rings

cioppino-calamariThis recipe is adapted from Seasonings: Flavours of the Southern Gulf Islands by Andrea and Spalding (Harbour Publishing 2012), who credit it to Chef Hubertus Surm of the Saturna Café. The base is easy to make and refrigerate overnight, then serve with fresh West Coast seafood. We enjoyed it first with halibut, spot prawns, scallops and mussels, then saved the leftover stew for a second meal with calamari (squid). Squid is delicious, quick to prepare, and will travel well frozen in your boat’s new portable freezer. Freezing and thawing also helps tenderize squid meat. We found this dish especially tasty the second night, when the flavours of stew and seafood had time to blend.

Blue Pacific MusselsThis dish is best served with a green salad dressed with oil and Balsamic vinegar.

White Wine: Dry if possible. Chateau Screw Top is O.K. to mix with the nectar
Pasta; fresh if you’ve got it, dry if you haven’t. Linguini is traditional, but any pasta will do.
Butter if desired
Olive oil, cold pressed extra virgin if possible. Your local food coop or natural food store may have it in bulk for less than the big chain gets for lower quality oil. Extra virgin olive oil has more flavour.

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