Houseboat Recipes. The best of the best.

I was playing blog-tag this morning (a technical term for giving someone advice through their own blog, I may have made that up), and thought that this question was worth re-posting.

A Man a Can a Microwave- one of the Captain's favorites

A Man a Can a Microwave- one of the Captain's favorites

Taken from : http://bit.ly/diN1J8 “I am looking for some advice on planning a unique menu. My family is renting a houseboat for a weekend to celebrate my mom’s 60th birthday; there will be about 10 people on the boat. I am in charge of the food and I’m having difficulty trying to plan a menu for the weekend. The kitchen is essentially what you would expect in a small apartment.
The kitchen has an oven, a refrigerator/freezer, a sink and a range. There is also a grill on the deck. Ideally I would love to be able to prep the ingredients beforehand and do as little cooking as possible on the actual boat.

Typically I would turn to burgers and brats on the grill, but I would like to make it a little nicer as it is such an important day for my mother. I really want to make it special, but I also don’t want to get bogged down in the kitchen as I would not be able to enjoy time with my family.

I am turning to you and the Kitchn community for help, does anyone have any ideas?”

My Response: I know this will sound slightly self-indulgent as I work for a houseboat resort company, but most of our customers do a sort of collaboration of meals. I’ve got Monday, you’ve got Tuesday, etc. Depending on the type of boat you are going on, make sure that it has the appliances you need for cooking what you are planning and please remember that most boats don’t have condiments, spices, etc, so you’ll need to remember that.

Grilled Chicken with Pappy's Seasoning -Houseboats.com

Grilled Chicken with Pappy's Seasoning -Houseboats.com

The best food I’ve had on a houseboat was actually a marinated chicken that has been pounded flat and soaked in a Pappy’s(sp) seasoning and Coors beer. As another cooking tip for boating, remember that food tastes different on the water due to humidity level and pressure changes, so a fine wine is okay, but will taste completely different on a boat.
I hope that was helpful.

Here are a few great recipes from Shasta Lake houseboaters:

The Blue Squealer Burger
J. Senger
Mission Viejo, California

Blue Squeeler Burger-Houseboats.com

Blue Squeeler Burger-Houseboats.com

1 1/2 lbs ground beef
1/2 lb raw bacon, chopped
3/4 cup crumbled blue cheese
1/2 cup green onions, chopped
2 TB Worcestershire sauce
1 1/2 tsp steak grill seasoning mix
6 hamburger buns
2 cups shredded romaine or other lettuce
1/2 cup creamy blue cheese dressing

1. Preheat the grill to medium-high heat.
2. In a large bowl, combine ground beef, bacon, blue cheese, green onions, Worcestershire sauce and steak seasoning and mix well with hands.
3. Shape the mixture into 6 equal-sized patties.
4. Grill for 8 to 12 minutes, or until cooked to medium-well or well-done, turning halfway through the grilling.
5. Serve patties on toasted hamburger buns with shredded lettuce and creamy blue cheese dressing. Favorite burger toppings can be substituted for the blue cheese dressing.

Serves 6

Chicken Romano -Houseboating Favorite

Chicken Romano -Houseboating Favorite

Easy Breaded Romano Chicken

K. Salstrom
Lincoln, California

1 cube butter, melted
1 1/2 cups Italian Breadcrumbs
3/4 cup shredded Romano Cheese
1/2 tsp garlic powder
salt & pepper to taste
4 large boneless chicken breasts

1. Preheat oven to 350 degrees.
2. Place melted butter in a bowl.
3. In a separate bowl mix together breadcrumbs, Romano cheese, garlic powder, salt and pepper.
4. Dip each chicken breast first in the butter, then in the breadcrumb mixture.
5. Place coated chicken breasts in a 9″ x 13″ casserole dish.
6. Sprinkle remaining breadcrumb mixture over the chicken.
7. Bake at 350 degrees for one hour.

Serves 4

Chili Cheese Melts

M. Young
Redding, California

1 cube butter, softened
1 4 oz. can diced green chilies, drained
1 cup mayonnaise
1/2 lb jack cheese, grated
1 sourdough baguette, thinly sliced

1. In medium bowl, mix butter, chilies, mayonnaise and cheese.
2. Spread mixture onto bread slices.
3. Place on a cookie sheet and broil until bubbly. Very yummy!

Serves 20

Fruit Crisp

S. Crowley
Millbrae, California

1 cup flour
3 cups dry oatmeal
1 1/2 cups brown sugar
½ tsp. salt
3 tsp. cinnamon
1 cup margarine or butter, melted
Enough apples or peaches (sliced) to fill a 9″ X 13″ pan

At home before the trip, mix thoroughly in zipper plastic bag: flour, oatmeal, brown sugar, salt and cinnamon.

On the houseboat:
1. Preheat oven to 350 degrees
2. Add melted butter to the bag and mix well. Mixture should be crumbly.
3. Slice fruit.
4. Place sliced fruit in a 9″ X 13″ pan and top with oatmeal mixture.
5. Bake 1 hour at 350 degrees.

During the summer time, we usually do this in the morning when the weather is cool and sit around the front deck preparing the fruit and chatting. This is a fun time and then the oven is not heating up the houseboat in the afternoon when the weather is hot.

Serves 12- 15.
Leftovers are great for breakfast.

As you venture off this summer on a houseboat or anywhere where unique cuisine makes an appearance, feel free to share it, we’d love to hear about it.

the Captain