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Marine News from the Great Lakes

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Thursday, November 1, 2018

Whether you’re docked at a marina, a yacht club, or even right outside on your private dock, we all have one thing in common – our love for boating! Captain Tom, the skippers, and I keep our Sundancer at a marina in the charming little town of Clayton, NY. Clayton is known for its unique restaurants, award-winning

by: Nicole Hartshorn

tags: Recipes

Monday, October 29, 2018

I go to Venice for the bar food. Not the art, which is fabulous, or the palazzos, which are majestic, but the cicchetti. These small bites reign supreme in the bàcari, Venetian bars. It’s where a Venetian goes to drink a spritz (between 6 and 8pm), a blend of Aperol or Campari and three-quarters Prosecco, topped up with a

by: Fiona Sims

tags: Recipes

Wednesday, August 22, 2018

I first made a version of these soon after I got my hands on Honey & Co’s debut cookbook. The Honeys, as I call them, are husband and wife team Itamar Srulovich and Sarit Packer, who run one of my favourite London restaurants, Honey & Co. With its whitewashed walls and Moorish tiled floor, it has a Levantine menu that

by: Fiona Sims

tags: Recipes

Monday, August 20, 2018

My name is Nicole Hartshorn, THE RIVER GAL. I am a wife, mother of two small children, and author of River Entertaining — Food and Drink Ideas for Boaters in the Thousand Islands. My husband, Captain Tom, our two children (the skippers), and I are avid boaters on the St. Lawrence River. For those of you who are not familiar

tags: Recipes

Friday, June 22, 2018

CAPTAIN’S CUCUMBER BITES Stock your galley with: 1 large cucumber 1 container of your favorite hummus 1 cup of freshly chopped chives 1 fresh lemon Instructions: Wash cucumber and cut into 1/4 inch slices; you should get about 20 slices or so. Lay cucumber slices flat on a serving platter and top each one with a tbsp of

by: Nicole Hartshorn

tags: Recipes

Thursday, May 31, 2018

This is as complicated as Sunday lunch gets on the boat. Instead of roasted potatoes, there are mashed garlicky beans lifted with fresh cilantro, and instead of a steak, succulent chops with an aromatic rub – and all without spending too long at the stove. Serves 4 Ingredients: 8 lamb loin chops 2 tbsp olive or rapeseed oil 4

by: Fiona Sims

tags: Recipes

Wednesday, March 28, 2018

This sweet treat is very simple and quick to make with ingredients you may already have in your pantry. They can be baked on a boat with a small oven or made ahead of time, stored and eaten on the boat straight from your storage container, but a little warm up is best! Apple Pie Taquitos Prep Time: 15 mins Cook Time: 15-20 mins

by: Joanna Cismaru at www.jocooks.com

tags: Recipes

Monday, March 26, 2018

Looking for a delicious and boat-friendly snack or appetizer? This Black Bean & Corn Salsa is ideal and it even qualifies as a healthy choice. It’s fast to make and even better when made a day or two ahead of time. Two added bonuses are that none of the ingredients need to be refrigerated and there’s nothing to spoil

by: Carolyn Shearlock, TheBoatGalley.com and co-author of The Boat Galley Cookbook

tags: Recipes

Wednesday, January 31, 2018

Ingredients 8 oz Chorizo, cooked 8 oz Monterey Jack Cheese, shredded (See Note) 8 oz Pepper Jack Cheese, shredded (See Note) 8 oz Cream Cheese, softened 1/2 Cup Milk 1/2 Cup Salsa 1/2 Cup Cilantro, finely diced Scallions for garnish Instructions Cook chorizo in a skillet on medium-high heat, drain and set aside. Spray a large

by: Rebecca Lopez, The Crafted Sparrow

tags: Recipes

Monday, January 29, 2018

Our first few weeks of cruising taught us the importance of happy hour for socializing with other boaters. We quickly discovered that it was imperative to have a bunch of recipes for easy-but-delicious appetizers, whether we were hosting new friends on our boat or wanted something to take when we went to theirs. We also learned that

by: Carolyn Shearlock

tags: Recipes