This is the day that the TV is the ‘center of attention’. Set your food out as a buffet; include snacks, nuts, and fresh vegetables with dips. This is the perfect day to invite friends and family to cheer on their favorite team. Being on a boat you don’t want to be running in and out of the galley between plays, so the key to this menu is that it can be prepared ahead of time, so you can enjoy the game too!
Make it more festive by decorating with team banners, streamers and plates and napkins in your teams’ colors. Fill a big tub or cooler with ice and an assortment of beers and soft drinks.
SPICY PULLED PORK IN TART
CHERRY SAUCE WITH COLESLAW
Preparation time: 15 mins. Cooking time: 8 hours on low (or 4 hours on high). Serves: 10.
3 lbs boneless pork shoulder
roast, well trimmed
1/2 cup coarsely chopped
dried tart cherries
1 lg. onion, peeled and sliced
1/2 cup of your favorite
1/3 cup apple cider vinegar
1/4 cup packed brown sugar
1/4 cup strong brewed coffee
1 tsp crushed red pepper
1/2 tsp freshly ground black pepper
1/2 tsp ground cayenne pepper
1/2 tsp cinnamon
1 tsp garlic powder
1 tsp sea salt
10 of your favorite sandwich rolls
or hamburger buns
Coleslaw recipe (below)
Place pork, cherries and onion in slow cooker. Mix remaining ingredients except rolls and Coleslaw in medium bowl until blended. Pour over pork. Cover. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker. Shred pork, using 2 forks. Return pork to slow cooker. Mix, and heat with sauce before serving. Serve on sandwich rolls with Coleslaw.
Tip: For best results, do not remove cover during cooking.
Note: The actual length of time may vary according to individual slow cooker.
GO TEAM COLESLAW
Preparation time: 20 mins. Chilling time: 1 hour or more. Serves: 10.
1 large cabbage, thinly sliced
1/2 lb carrots, shredded or cut in small cubes
2 apples, chopped in small cubes
1/3 cup oil
3 Tbsp mayonnaise, or to taste
2 Tbsp cider vinegar
1/2 tsp sugar
1 tsp dried oregano
Sea salt to taste
Freshly ground pepper to taste
Mix oil, mayonnaise, vinegar, sugar, oregano, salt and pepper. Toss lightly with cabbage mixture.
HALF TIME PASTA SALAD
Preparation time: 20 mins. Chilling time: 30 mins. or more. Serves: 10.
8 oz packaged large bow tie or campanelle pasta
8 cups mesclun or other spring greens
1 cup grape or cherry tomatoes, halved lengthwise
1/2 cup crumbled Gorgonzola or blue cheese
3 Tbsp olive oil
3 Tbsp Balsamic vinegar
5 spring onions, chopped
Sea salt and freshly ground black pepper, to taste
Garnish: 1/3 cup pine nuts, lightly toasted
Cook pasta according to package directions. Drain, rinse with cold water, and drain again. In a large salad bowl, combine cooked pasta, mesclun or other spring greens, tomatoes, and cheese. Drizzle with olive oil and vinegar, tossing to coat. Season to taste with salt and freshly ground pepper. Sprinkle with pine nuts.
WINNING CHOCOLATE-ORANGE BROWNIES
Preparation time: 20 mins. Cooking time: 18 mins. Makes: 24 brownies.
1/2 cup boiling water
6 Tbsp unsweetened
1-1/4 cups packed
dark brown sugar
3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp salt
1 cup walnuts, toasted and chopped
2 large eggs
1-1/4 sticks butter, melted and cooled
1 Tbsp orange zest
(finely grated orange peel)
Garnish optional: 4 tsp
Cointreau and whipped cream
Preheat oven to 350°f. Lightly spray the bottom of a 9x9x2 inch metal baking pan with cooking oil, then line with foil or parchment paper. Lightly spray foil or paper and sides of pan. Whisk 1/2 cup boiling water and cocoa powder in a small bowl until blended. In a separate bowl, whisk sugar, flour, baking soda, baking powder, and salt. Stir in walnuts. Whisk eggs in a large bowl and then add butter, orange peel, and vanilla. Stir until combined. Add the cocoa mixture into egg mixture. Add flour mixture, stir until just combined. Pour into prepared pan. Bake until brownies pull away from sides of pan about 25 minutes or until tester comes out with a few moist crumbs. Let brownies cool completely in pan on a rack. Garnish by spraying or sprinkling Cointreau over brownies. Cut into 24 squares or what size you like and serve with a dollop of whipped cream.
Capt. Jan Robinson holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. Her Ship to Shore Cookbook Collection is available at your local marine or bookstore. Or visit www.shiptoshoreINC.com email [email protected] or call 1-800-338-6072 and mention All at Sea to receive a discount.