TravelTalkOnline Forums People Talk Recipes Cooking on Vacation?

So all you Expert Cooks, my question is this:

Steak and baked potato are easy enough with minimum ingredients, utensils, etc... how about other dishes that are delish & simple enough to do (on vacation) without having to buy too much stuff (and have left over) or requiring too many 'gadgets'?

<img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" /> Thanks!

I am by NO means an expert cook, but I do look forward to seeing some ideas from some people who are! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" /> We basically cook steaks, burgers, marinated chicken breasts, nothing hard at all. One thing that might be a good idea would be the Barefoot Contessa roasted shrimp. All you need it shrimp, olive oil, salt and pepper, and buy store bought cocktail sauce. Easy and delicious!

The first time we stayed in our timeshare, I tried to buy different ingredients and cook "exotic" meals (using things I couldn't get here). That just didn't work, so now I just cook the same kind of things I cook here at home, only simpler. Pasta dishes are easy, and I always try to plan more than one meal out of an ingredient, especially since I'm only cooking for two. I do bring a decent knife from home, but otherwise make do with the utensils in the timeshare. The hardest thing for me is using an electric stove and cooking with pots that aren't as heavy as I'm used to at home; I usually burn a couple of things <img src="http://www.traveltalkonline.com/forums/images/graemlins/Blush.gif" alt="" />.

Pan-searing a boneless, skinless chicken breast is really easy, and you can make a nice pan sauce with some butter, white wine, and capers. If you make extra chicken, then you can cut it up and mix it with cooked pasta, diced tomato (canned if you can't find fresh), garlic, capers, and artichoke hearts (canned again). Or add some kalamata olives instead of the capers. Add a salad and a baguette and you have a delicious meal.

Emily,

We haven't done it in years but I used to pack a small cooler with a frozen lasagne, frozen home made chicken cordon bleu, and sometimes sauce w/meatballs and sausage - all things easily made at home and frozen and that travelled well in a closely packed cooler. They're easy to heat and serve and don't require much effort beyond a salad and some of that yummy island bread. As far as making things on the island, we might cook a turkey breast or a ham early in our trip and do a lot of different things with them. Over two weeks I really don't want to eat out every night and these things have worked for us over the years when there was the whole family and for for just the two of us, too.

Have to agree with the pasta idea. It goes with so many things that you can use whatever looks good in the meat section for an easy, and good dinner. Pasta is also good for a quick lunch if you do have leftovers.
I'd just base it on what looks good for the main dish, and go from there. A good salad and a baguette goes with just about everything for your sides. If you did want to cook something local, I'd try a side dish first. Maybe a fruit or veggie that you can't get at home. What ever you do, get some Etna ice cream-it's the best!!!

Deb always makes Chicken Salad with walnuts, onions & grapes when we go to SXM...
Great for lunches on a baguette or a dinner salad at home over lettuce leaves with Cottage Chheese...
Easy to make...

Emily, I'm one of those people who LOVE to cook so if I don't cook I'm lost. So, when I'm in SXM I have to have a large dinner pahty! One of the favs is a Limoncello Shrimp dish over pasta. It's so easy and Limoncello is so reasonable that whatever is leftover, put in the freezer and drink later for after dinner! Also, I bring my Contadina Tomato Paste w/herbs with me because that's not available. Another night I'll make a Baked Ziti or whatever else is available. Or I'll just toss a couple of boneless,floured chicken breasts in the pan, saute in butter (love the French or NZ butter), add a couple of smooshed garlic cloves & minced shallot....cook 'til soft, then toss in a couple of swigs of white wine (save remaining for drinking w/dinner). Let the chix get the full body of the wine sauce and pour over pasta or rice. Voila! Inexpensive and yummy at 1/3 cost of dining out. Now, if you don't like to cook....then that's another story....
I bring a few ingredients from home so I won't have to go out and spend a fortune. I'll bring a Ziplock w/flour, seasoned w/onion powder, garlic powder which I'll use w/chicken or shrimp. I don't want a 5 lb. bag of flour wasted.
Also, Contadina Tomato Paste w/herbs so I don't have to bring any dried herbs.
Add a can full of red wine to that and you're good to go w/sauce for 2! Also, I bring Pam because it's hard to find and most of the pans are French and don't have the 'non-stick' finish.
BTW, Knorrs has some pretty tasty packets of sauce available which you could bring along. They have a Rosa which if you add a hit of vodka you've got a vodka sauce...and you can drink the rest!! Do you see a pattern here? <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />
I hate waste. Hey, you've got it....then you'll have to drink it!
Also, I've brought a packet of T Taste of Thai's Spicy Peanut Bake. Now, that's fabulous! You put Chicken breasts in a Ziplock....add the Spicy Peanut Bake and shake....voila! instant delicious! Put in the oven 40 min. and put over rice. Leftovers are great on a salad!
So...aren't you glad you asked?? <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />
Go and enjoy!!

<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Thanks ya'll! I really appreciate your taking time to share your thoughts!

The knife thing is bothering me - we have a close MIA connection and plan to do carry-on only .. guess we can stop and buy one, it may be worth it... Blows the idea of taking frozen food too... Surely I can fit some (flat) spices in tho.

GaKaye, I'm with you on the strange pan thing and burning stuff - wish we could take our fav pan. oh well, I'm willing to sacrifice (a little anyway).

Carol, I already want to try Barefoot Contessa's recipe tonight - no need to be on vacation for good shrimp!

Contessa, I love good food, I love to eat. So I married Bob, who loves to shop and cook!! And, luckily, after 25 years, he still loves to fix whatever I want! I'll just print this and give it to him. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Keep the ideas comin'! I always wonder the folks next door are eating - it always smells so good!

Wow, thanks for all these great ideas, everyone!! I think I'll use a few of them at home, never mind waiting for vacation. Contessa, is the Limoncello Shrimp recipe posted somewhere?

Emily, I thought about bringing spices, and never have. I usually just buy an Italian Seasoning blend, or Herbes de Provence, a head of garlic, and fresh herbs if I can find them. And unlike other posters, I base my meal on what fresh veggies I can find, as they are harder to come by than meats or seafood. Whatever staples I have left over I leave for our maid, who I hope is able to make use of them.

You're right! I've seen tons of fresh herbs at the Marigot market place - this time I'll BUY!
and I meant to ask which market the best fresh veggies might be found.... ??

I really haven't had a lot of luck with fresh veggies, which I understand are all imported from the same source. Apparently, from what I've read here, the veggies at the roadside stands are from the same source as those at Le Grand Marche. However, there is a Rastafarian farm on the road to Marigot that grows and sells their vegetables. We haven't shopped there yet, but hope to this next trip.

I've found decent veggies at the Fresh Market in Madame Estates, as well as both Grand Marche stores. It just depends on timing. What I have found is that nothing lasts as long there as it does here at home, so I generally don't buy more than I can use in a couple of days.

BINGO!!!!!

I posted the recipe for Shrimp Limoncello a while ago but will re-post. It's yummy!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

I love pork tenderloin...when on vacation or camping I cover it in olive oil, shake garlic powder and pepper on it and grill it...or you could roast it if no grill is available. The leftovers make great sandwiches or a decent pork fried rice.

Speaking of pork tenderloin, this is my favorite recipe....

Pork Tenderloin Surprise Package

Ingredients for 6 servings


12 thick-cut slices bacon
1 1/2 lbs pork tenderloin, cut into 6 slices about 1 1/2 thick
1 medium-size onion, cut into 6 slcies about 1/4 inch thick
1 large tomato, cut into 6 slices about 1/2 inch thick ( I don't like cooked tomatoes, so I get some big mushroom caps and slice them and use in place of the tomato)
1 medium-size yellow, green, or red bell pepper, cut in 6 pieces
Last but not least (are ya ready for this) 6 slices provolone cheese

For each package, cross 2 bacon slices and place a pork slice in center where bacon slices cross. Sprinkle meat with salt and pepper. Top pork with an onion slice, a tomato slice(or mushroom), and a bell pepper piece. Bring bacon slices around stack and secure on top with wooden or metal pick. Make sure if your using a wooden pick to soak it in water to keep it from burning in the cooking process. Repeat to assemble remaining packages.

Arrange packages in center of cooking grate. Use the indirect cooking method with a drip pan under the bundles. Cook until an instant-read thermometer inserted in the thickest part of meat registers 160 degrees F. This takes about 40 to 50 minutes for medium. About 5 minutes before meat is done, top each package with a slice of cheese.

Makes 6 servings.

This is one of my all time favorite things to grill

Contessa, will let you cook and I will tend bar. I am now hungry.

We will probably bring down rib eyes this year, and who knows what else. Will be there 18 nights and will not eat out all the time, sometimes it is just nice to relax back at where ever we are staying.

Cheers,
Todd

I'll be making this for dinner tomorrow night. Thanks.

Todd, that's a deal! I LOVE to cook....and drink!! Wine makes me cook faster and better! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

So Contessa...you going down in November?

No, Annie, or I'd cook for you, too! We're going to Sicily end of Oct. into November. That's enough travel for that month!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> We'll be returning in Feb. So, if you're there, we'll get in touch!!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Contessa...have a great trip to Sicily! Never been to SXM in February...maybe I'll break down and go next year and then I could celebrate my 29th birthday there! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

I thought we were going to celebrate your 29th birthday in November Annie! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> How many birthdays do you have in ONE YEAR? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Elizabeth...my actual birthday is in February but we will celebrate it in November and then again next April/May! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Sounds like a plan Annie! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Banana.gif" alt="" /> Really looking forward to it!!

Any reason to have a celebration...right! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
But then again...when do we need an reason! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

Brad,

Looking forward to trying this. Thank you!

Hey! My birthday IS in November! Of course it's before we get to SXM, but who cares!

We will celebrate it!!!!!!!

Guess we will have to stock up on fireworks with all those birthdays coming up! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" /> CELEBRATION!! Perhaps a case of wine is in order too! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />