4 adults for 1 week in July at Maho Bay would like to cook most of our meals. Any hints or recipes for dinner?
Are you staying in the tents? What kind of cooking facilities will you have access to? Grill, stove?
Are you planning on taking food with you?
Will try to help with a little more info.
If you have a grill there you can have a great time cooking pretty much anything from meats to veggies and I'd suggest you go see Ruth at St John Spice for some culinary inspiration. She has a great selection of local spices and seasonings. Cheers!
steak - on the grill
BBQ chick (marinated in jerk sauce first) - on the grill, with potato salad and green salad on the side
lamb cubes you bring from home, already marinating in shish kebab seasonings - on the grill
a bag of frozen shrimp from home, cooked with butter, tequila, lime juice, garlic and crushed red pepper, with sauce poured over angel hair pasta and topped with grated Asiago cheese- cooked in a big fry pan on the grill
tuna steaks that have been marinating in oil/vinegar/seasonings - on the grill, with cole slaw and mango slices on the side
burgers stuffed w/bleu cheese, diced potatoes cooked in a little foil packet with dots of butter, diced onion and garlic- all on the grill
pork tenderloin marinated in a mix of grainy mustard and either maple syrup or molasses - on the grill
Gee, I'm hungry, wish I was going w/you!
Go to Uncle Joes BBQ for takeout one night. They give you way too much food. The next day or so, get onion, peppers, celery, garlic, tarragon, thyme, rice, butter, flour, seasonings of your liking, and shrimp from Starfish. Peel the shrimp and saute the shells with peppercorns and a couple of sprigs of tarragon. Dump in a small stock pot with water to cover and boil for 45-60 minutes. Drain and keep fish stock in low boil in pot on stove. Make a roux with the flour and butter and stir until it gets red to reddish brown. Pull from heat and stir in veggies and 1/2 your seasonings for about three minutes. Make enough rice for two finished cups. Stir the roux mixture slowly into the stock in rounded tablespoons full. Saute the P&D shrimp until almost done, then toss in the leftover Uncle Joes chicken and rib meat until warm. Mix with the sauce and serve over rice. Add a salad of mixed herbs and micro greens and a loaf of warm french bread.
I think they just have little camping stoves there, but they are sufficient to whip up small meals.
I like the foil or paper-wrapped meals to keep things simple when on vacay.
There are hibachis placed throughout the tent sites as well.
Thank you for all your help. We are staying in the tents, were there 30 yrs ago, haven't been since. We will not have a Jeep so we'll be carrying everything in.
I'd like to take things in zip-loc bags that I just add hot water and stir fry veggies!
Thanks for all your ideas -
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