Food and Wine

[Scuba Scott]

Here is a chance to share some of your favorite food and wine choices on the boat or at home. I enjoy a good red wine and tonight being so close to the V-Day I had some nice T-Bone's on the grill and opened a bottle I had saved for a long time, in my long time standards. Lori and I shared a bottle of Russell Creek Merlot 2002. It was sooooooo nice I had to tell my new boating friends. I don't consider myself a wine snob at all. My wine budget is usually below $20 and best when it hovers between $10 and $15. This was an exception and I wish I had a case of this wine. It was a big full bodied wine with a very nice old french oak taste that stayed with you. What is your choice of wine and food?

[Go Aweigh2452]

If it is wine, then I prefer a nice Merlot... Mirassou winery in CA...

Our all time favorite winery is Gugliemo winery in Morgan Hill, CA...

http://www.guglielmowinery.com/PR-merlot.htm

But I have been known to drink just about any merlot at any price...

In reality, I am a scotch drinker... single malt... I use to belong to the scotch malt whiskey society and got my scotch on a monthly basis... I dropped that due to costs... and lightning up on drinking http://www.smwsa.com/

[Play N Hookie II]

One of my favorite boat foods is seafood kebabs. Sea Scallops, U-15 prawns and halibut cheeks with garlic-basil butter. As far as wine goes, I prefer a nice bold Cab. I am good with any middle of the road but I do enjoy Beauleau Vineyards and Kendall Jackson. Mostly I drink beer on the boat.

[tolly28]

My favorite boat food is just about anything...

For wine, I really like Michael David "Seven Deadly Zins". Not too picky, but I like reds.

Beer drinker too. Big fan of a good hoppy IPA, but have to admit I like a Coors light every now and then too (if it's ice cold...).

I've been known to enjoy at G&T as well...

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[Nehalennia]

Scott,
Sounds like a nice night. Nothing better than a great slab 'o beast on a plate and a nice beverage to enjoy with it.

Nice pour there Steve.

I enjoy a Merlot if I'm drinking wine. I'm more of a beer guy too. Especially on the boat over anything else. Get it cold. Kokanee and Molson are my favorites.
I rarely drink wine or the hard stuff, but do like good vodka, Sapphire gin, and Candian Whiskeys(Crown Royal or Pendleton).

[Apperloo]

An old Super-Tuscan for me and a good filet
but have been known to dig into a J'lohr or any good Cab-sav for everyday stuff, although some of the BC Merlots are really comming on
A good 12+ year old scotch or rum -neat to finish off............

[Scuba Scott]

J'lohr Cab-sav is on our top 10 list of good dinner wine. Our first choice is a cab-sav but we have found some really good blends. If you like a different bold tast you need to try Plungerhead Zin. On a hot day in the boat I go with an ice cold beer. At this time my beer of choice is Kona Fire Rock. Alaska Amber is good also. We enjoyed some great shrimp last season fresh from the trap to the garlic fry pan.

[Scuba Scott]

This is a must have with fresh salmon. Place salmon skin side down on a water soaked cedar plank. Spread blue cheese salad dressing over top with spoon. Cook with lid down until salmon is almost cooked. Crumble fresh blue cheese over the top for the last 15 minutes allowing to caramelize topping.

[Scuba Scott]

Sorry,

I posted the wrong picture.

[SomeSailor]

Wow... those both look great!

[Randygh]

I don't drink anymore and the Admiral doesn't because of her V-fib episode. Prior to her V-fib she would rarely have a small glass of vino, but she said it made her heart flutter. (It's been 2 years this week since she went into cardiac arrest. We've definitely enjoyed God's blessings and look forward to boating this spring and summer)

It seems when we're cooking on the boat, everything tastes better. I'm not picky about food. I love fresh seafood. Salmon, scallops, prawns. We thoroughly pig-out on fresh dungeness crab. I'm like Todd. I also really like a nice thick slab of cow BBQed.

[Play N Hookie II]

Blue cheese salmon is now on my list. Thanks for sharing.

[Go Aweigh2452]

Since my Admiral is a blue cheese fan-addict, we'll have to check the blue cheese salmon also...

[Nehalennia]

I also cook salmon on the cedar board. It's the only way to go in my opinion. ONe way I cook it is I take 2 tbsp wasabi powder in 1 1/2 cup soy sauce. Lay the fish skin side up in a baking dish to marinate about 30-45 mins. Soak the cedar plank for 2 hours min. Place the plank on the grill , then put salmon skin side down on the plank.Cover the top of the salmon with a handful or two of brown sugar. Keep the grill around 400 for 40 minutes. Check periodically to keep the plank edges wet. Kings and larger filets take about 50 minutes.

This is making me hungry.

[Go Aweigh2452]

I also cook salmon on the cedar board. It's the only way to go in my opinion. ONe way I cook it is I take 2 tbsp wasabi powder in 1 1/2 cup soy sauce. Lay the fish skin side up in a baking dish to marinate about 30-45 mins. Soak the cedar plank for 2 hours min. Place the plank on the grill , then put salmon skin side down on the plank.Cover the top of the salmon with a handful or two of brown sugar. Keep the grill around 400 for 40 minutes. Check periodically to keep the plank edges wet. Kings and larger filets take about 50 minutes.

This is making me hungry.

I have made Todd's Salmon recipe and it rocks...

[Nehalennia]

Thanks Big Guy!

[tolly28]

If you have a good piece of salmon, you shouldn't need to do much at all to it... Just don't overcook it...

[Nehalennia]

If you have a good piece of salmon, you shouldn't need to do much at all to it... Just don't overcook it...

.....or see the firing squad!. I agree.

[Scuba Scott]

I agree that a good salmon with butter brown sugar and lemon slices is great. I do not always do the blue cheese salmon. I will also try the Wasabi, sounds good.

[Tedster]

In my fifties I have become quite the cook/chef so I take on beef, pork, chicken, pasta, and seafood with gusto and afraid of nothing. As far as wine Malbec is my first choice from Chile/Portugal/Spain. Or a good old Zin works too, and I find them from $6 to $12 all the time.
Your blue cheese salmon is my next quest, thanks!

[Tedster]

This is a must have with fresh salmon. Place salmon skin side down on a water soaked cedar plank. Spread blue cheese salad dressing over top with spoon. Cook with lid down until salmon is almost cooked. Crumble fresh blue cheese over the top for the last 15 minutes allowing to caramelize topping.

Oh my, oh my, oh my Scott! I tried your recipe today and I have never had a better tasting piece of Salmon in my life. I cooked it mostly like you said but did it a bit different. Started with a great fillet, put a piece of foil on a broiler, then a coating of blue cheese, then the salmon that I had a dry rub on all day, then another coat of blue cheese. Put it in the oven at 350 for awhile, then when it looked 1/2 cooked I added the blue cheese crumbles and broiled it at 500 until it looked toasted. Then I switched it back to bake at 350 until totally done. It made the most moist, awesome tasting salmon ever. This is better than resturant!

[bradvo]

Looks Like I will need to stop at the store for salmon and some blu cheese dressing and cheese crumbs :-)

[Tedster]

Looks Like I will need to stop at the store for salmon and some blu cheese dressing and cheese crumbs :-)

Brad you won't regret it!

[tolly28]

Must not like the taste of salmon?

[Tedster]

Must not like the taste of salmon?

Actually you do taste the salmon very well!

[Scuba Scott]

Glad you like it. It is very easy to do and it turns out great every time. I like to use Light House Blue Cheese Dressing.

[Tedster]

Glad you like it. It is very easy to do and it turns out great every time. I like to use Light House Blue Cheese Dressing.

Yes Scott that is the best part, very easy and also very good! I plan to wow many guests with this one!

[bradvo]

Hey scuba Scott, thanks for the recipe. I bought everything on the way home last night and cooked it up, did not have a plank but used the Bar B Q with the Blu Cheese dressing over the salmon until close to being done, then pull off and coated with the blu cheese crumbs then put in oven under broil to brown up the topping. It was yummy :icon_smile:, I knew I would like it cause I make my salmon for the most part with a coating of mayo and lemon slices on it.


Still have to try Todd's recipe sometime, it sounds delicious as well.

If you guys are interested in a lower calorie salmon dinner McCormicks makes a great dry Salmon rub to coat your fish with. Ya can usually find it next to there steak and chicken rubs.

[Scuba Scott]

Glad it is catching on. I will have to share some more. Had steamers and oysters on the half shell last weekend..

[Tedster]

We should have a guys recipe column!

[Papa Charlie]

My mouth is watering. All these recipes sound fantastic. One of my favorite ways to have salmon is blackened with seasonings.

[Scuba Scott]

Looking forward to getting out and enjoying the good life this season. Garlic shrimp and fresh crab.

[jwishart]

Looking forward to getting out and enjoying the good life this season. Garlic shrimp and fresh crab.

Looks like the party is at your place this year. :iconbiggrin: