TravelTalkOnline Forums People Talk Recipes Boat snacks?

We're going to be meeting some friends tomorrow evening, for a maybe 1 1/2 hour trip on their pontoon boat, around 5 ish, then dinner at their house. Was trying to think of some simple snacks (but not 'potato chips and dip simple" <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />) to bring along for the ride that don't need to stay warm or real cold. If it makes a difference, dinner is going to be chicken on the grill, a grilled watermelon salad and a baked brie en cote for dessert.

How about Bruschetta? Tastes good at room temp. Nothign in it that would spoil quickly.

Carol,
Just made some Jalapeno Poppers with Boursin cheese. You can bake them off then put them in a to go container.
Not spicy and great with cocktails!
Cheers
irina

Put into a ziploc bag:
- sun dried tomato halves
- olive oil
- a lot of crushed fresh garlic

When you want them, serve it on crusty bread or Triscuits.

Thanks for the suggestions! Keep them coming!

LOL You are having chicken later but in SXM we would always pick up a bucket of the Colonels for boat days......
My buddy's idea!
I used to take antipasto, pate, cheese, olives, pickles etc.
Cheers

Everybody loves this dip, so good and so easy. Serve with tortilla chips:

Tennessee Caviar
1 can of black beans
1 can black eyed peas
tomatoes
red onion
cilantro
cumin
salt
pepper
1 can shoe-peg corn (or just corn)
red pepper or yellow pepper
italian dressing - 1/2 bottle
mix, serve

Cut all veggies to bite size pieces, about the size of beans.

Best if made a couple of hours ahead of time and let chill.

Been making these for a while now... wonderful!

[color:"blue"]Bruschetta BLT'S[/color]

Chibatta rolls split and lightly toasted...
Schmear of Cream Cheese on each half of roll...
a Tomato based Bruschetta mixed with crumbled crispy bacon...
Shreaded lettuce...
put 4 toothpicks in each roll, and cut assembled sandwiches in 1/4'ers...
They are excellent!

Carol, This is Barefoot's recipe and they are delicious!
Cheese Straws:
2 sheets frozen puff pastry, defrosted overnite in fridge
Flour, for dusting
1 egg
1 tbsp water
1/2 cup fresh grated Parmesan cheese
1 cup fresh grated Gruyere cheese
1 tsp. minced thyme
1 tsp kosher salt
black pepper
Preheat oven to 375 degrees.
Roll out each sheet puff pastry on a floured board until it is 10 by 12 inches. Beat egg with the water and brush surface of pastry. Sprinkle each sheet with 1/4 cup of Parmesan, 1/2 cup of the Gruyere, 1/2 tsp. thyme, 1/2 tsp. of salt and pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper. Bake for 10 to 12 minutes until lightly browned and puffed. Turn each straw and bake another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temp. Note: turn straws with tongs, they will be slightly limp. 5 star recipe! and easy to transport, great with wine. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Carol, I know you like cheese, so you might enjoy this recipe. It is easy and can be made ahead of time and served when you need it.

Ingredients:



1 cup(s) all-purpose flour
2 tablespoon(s) yellow cornmeal
1 1/4 teaspoon(s) coarse salt
1/4 teaspoon(s) cayenne pepper
1 pinch(s) freshly grated nutmeg
2 tablespoon(s) very cold unsalted butter, cut into small pieces
1 cup(s) (2 1/2 ounces) finely grated Cheddar cheese
1/4 cup(s) milk
1 tablespoon(s) milk, combined with above

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Directions
1.Combine flour, cornmeal, salt, cayenne, and nutmeg in bowl of a food processor fitted with the metal blade; pulse to combine. Add butter, and pulse until mixture resembles coarse meal. Add cheese, and pulse until combined. With machine running, add milk. Process until dough comes together and is well combined.
2.Transfer dough to a clean work surface. Shape dough into a 1 3/4-inch-wide log. Wrap with 2 layers plastic wrap and refrigerate for at least 24 hours and up to 2 weeks or frozen for up to 4 weeks.
3.Preheat oven to 325 degrees F. Slice well-chilled log into 1/4-inch-thick slices. Transfer the slices to a parchment-lined baking sheet, and bake immediately, rotating sheet halfway through baking, until crackers are golden brown and firm in the center, 25 to 35 minutes. (Crackers should not get too dark around edges.) Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.

The above recipe was for [color:"blue"]Cheddar Poker Chips[/color].I am at the cottage and using a different computer and the recipe escaped when not signed in! <img src="http://www.traveltalkonline.com/forums/images/graemlins/cloud.gif" alt="" /> Time to go and have a refreshing drink! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

OK, thanks for the suggestions, but it seems the hosts are providing the boat snacks! We'll keep the ideas in mind though, for future trips!