Set Sail! Day 2 - Recipes on our Weekend Getaway

After a 2-hour sailing lesson with high winds (20 knots) on the high seas, Danny and I returned to our boat "Pelican" in the San Pedro Marina in California knowing that delicious meals awaited us.

"Pelican" - San Pedro Marina, California

Friday night dinner was "Stuffed Pork Chops with Feta Cheese and Prosciutto" - sides included roasted red potatoes with lemon, parsley, basil and butter and kale and spinach saute (recipe posted earlier this month). Serves 2.

The key to cooking for the boat is easy meals that you can prepare ahead of time to avoid all the cutting, chopping, etc. needed in a regular sized kitchen. Food can taste just as good with very few ingredients.


2 thick-cut pork chops
2 slices prosciutto
4 tablespoons crumbled feta cheese (store bought - I used tomato/basil)
Olive Oil
Sea Salt, Lemon Pepper


Slice each pork chop horizontally, split in half to the bone. Fold a slice of prosciutto in half and place inside each pork chop.  Add 2 tablespoons of feta cheese on top of prosciutto for each chop.  Secure with toothpicks.  Brush olive oil on each side, sprinkle with sea salt and lemon pepper.  On a hot grill - medium high heat - grill on each side for about 5-7 minutes. I put them in a sealed plastic container for easy transporting - once on boat I was ready to pull them out of our icebox and grill them.  

Lunch on Saturday before our sailing lesson was "Rosemary Chicken Salad Sandwiches" - using Rotisserie chicken, mayonnaise and fresh rosemary - grilled to perfection on the grill on french rolls. Serves 2.


1 rotisserie chicken, breast meat only, cut in small 1/2 inch cubes
1/4 cup mayonnaise
Salt, Pepper
1 tablespoon finely chopped fresh rosemary
1 stalk of celery, finely chopped
2 French rolls


In a bowl combine all of the above.  Refrigerate.  Grill French rolls and place a mound of chicken salad on inside of roll.  

For Saturday nights dinner I served "Steak Kebabs with Vegetables" and "Shrimp Kebabs with Fruit".  I used New York Strip boneless steaks and Colossal Tiger Shrimp.


Steak Kebabs


1 New York strip steak, boneless, cut into 2 inch cubes

Whole Button Mushrooms
Red Onion, quartered
Green Pepper, quartered 

Place on skewers and place in plastic container.  Drizzle with Marinade (recipe below) - refrigerate overnight before grilling.


1/4 cup olive oil
3 tablespoons red wine vinegar
1/2 lemon, juice only
1 tsp Steakhouse Grinder Seasoning (McCormick - found in your local grocery store)
Sea Salt, dash
Pepper, 1/2 tsp


Whisk ingredients together in a small bowl.  

On a hot grill place skewers and grill for 4-5 minutes on each side for medium rare.  


Shrimp Kebabs


8-10 colossal tiger shrimp, cleaned and deveined, tails on
1/2 can pineapple chunks
1 papaya, cut into 1" chunks


Place shrimp on skewers.  Place fruit on separate skewers.  Drizzle marinade (recipe below) on top of shrimp. Refrigerate overnight. Drizzle honey on fruit before grilling.


1 tablespoon of honey
1/2 lemon (juice only)
dash of salt and pepper
1 teaspoon Wasabi horseradish
1/4 cup canola oil or sesame oil
2 tablespoons rice wine vinegar


Combine ingredients in a small bowl - whisk thoroughly. 

Grill shrimp on medium heat for 2-3 minutes on each side - until shrimp turn pink. Fruit will take about 1 minute - do not overcook as fruit can become soggy and fall off skewer.

Kebabs were served with a simple salad of Roma tomato wedges, chopped yellow pepper and bite-sized pieces of romaine lettuce.  I made a simple salad dressing of olive oil, lemon juice, lemon pepper, sea salt and red wine vinegar. 


On Sunday we had a quick lunch before we headed back home - "Salmon Burgers." Using fresh salmon fillets, fresh dill, mayo and bread crumbs - on grilled whole wheat hamburger buns.  

1 1/2 lbs. salmon fillets, skinless and boneless, cut in 1/4" cubes
1/4 cup mayonnaise
1/3 cup bread crumbs
1 tablespoon fresh dill, chopped fine
1 tablespoon Italian parsley, coarsely chopped
1 teaspoon Sea Salt
1/2 teaspoon freshly ground black pepper
1 tablespoon lemon juice (fresh)
2 slices Gouda cheese
Whole Wheat Hamburger buns


In a small bowl combine chopped salmon, mayonnaise, bread crumbs, dill, parsley, salt and pepper and lemon juice.  Form into patties and refrigerate at least 6 hours. Grill on foil (sprayed with Pam) for 3-4 minutes on each side.  Top with Gouda cheese slice and serve on grilled whole wheat hamburger buns.  

Until our next great sea adventure - signing out from "Pelican"!