Authentic Shore Lunch July 29 2014, 0 Comments
Have a Shore Lunch or Dinner anywhere! All you need is some heat, frying pan(s) and utensils, easy ingredients, and of course, an appetite. Here’s a fun and simple list of how to pull it off.
Apparatus and Tools
• Grill - Use a standard charcoal grill or put a grate over a fire pit. If you’re not up for this, just heat up your range top.
• A large frying pan. (Wrought iron is authentic and great for maintaining constant heat)
• Regular medium size frying pan
• Couple of Gallon plastic baggies
• Tongs or Pliers
• Oven Mitt or thick rag
• Paper Towels
• Roll of aluminum foil (Heavy Duty or double wrap regular foil)
• Can Opener (hand or electric)
• A couple of medium size bowls. (Paper or otherwise)
• Spatula, a knife, some larger spoons, plastic utensils and paper plates. (If you want to go woodsy, use metal camp plates and forks and spoons, Or, use some ceramic plates.)
Ingredients
The amounts of ingredients you need are in direct relationship to the number of folks you are serving and just how hungry they are. Hey, refrigerate the leftovers – they’re great!
• Fish – Nice size pieces or strips, but not too big or thick. (Example: 2 1/2” X 3” X 1”)
• Potatoes – Idaho or Reds, (skin on)
• Onions – White or Vidalia
• Baked Beans in cans
• Creamed Corn in cans
• Fish Breading or Batter (Purchase at a store, look-up on-line, or concoct your own)
• Plenty of olive oil and/or vegetable oil
• Salt and Pepper
• Mustard (Yellow)
• Tartar Sauce
• Spices of your choosing
• Hot Sauce
Prep
Do in the following order:
• Build your fire to get hot coals.
• Put grill on fire.
Potatoes
• Dice or slice raw potatoes and onions. Add green peppers if you want. Sprinkle with salt and pepper and any other spices
you may like. Heat frying pan on grill with oil in it. Put the potatoes with other ingredients into hot oil. Stir until potatoes are tender. Remove from heat and cover with aluminum foil until ready to serve. An alternative method: Put all into an aluminum foil-made boat and then cover with more foil. Place on the grill. Cook for at least 30-45 minutes. Remove and let sit without opening until ready to serve.
Bad Ass Beans
•Saute’ onions in a frying pan. Add can(s) of baked beans. Squirt in a bunch of yellow mustard and hot sauce to taste. Mix all together and cook until hot. Cover.
Note: if you just want regular baked beans then cut open tops 3/4 of the way around cans with a can opener. Bend up lids partially and set on grill until hot. Using tongs or pliers, grab lid and insert a spoon and occasionally stir. Remove when bubbling and close lid to keep hot. Reopen lid all the way with tongs or pliers and serve with a big spoon.
Creamed Corn
• Like canned baked beans, cut open tops 3/4 of the way around cans with a can opener. Bend up lids partially and set on grill until hot. Using tongs or pliers, grab lid and insert a spoon and occasionally stir. Remove when bubbling and close lid to keep hot. Reopen lids all the way with tongs or pliers and serve with a big spoon.
Fish
• Make sure fish pieces are not too damp. Dab each with a paper towel.
• Put a bunch (about 1” deep) of oil into the frying pan, place on grill, and get nice and hot.
• Place fish breading into a gallon plastic bag.
• Put a 1/2 dozen or so fillets into a plastic bag making sure to shake it really well. (You want the fish fillets fully coated with the breading).
• Place one fillet (as a test) into the hot oil. The oil should bubble vigorously around the fillet but not overly spatter. Depending on the thickness of the fillet, turn with a spatula after only a minute or two. After another minute or two, remove from the frying pan and place on a paper plate that is covered with a sheet of paper towel.
• Pat the top of the fillet with another paper towel (this removes excess grease) and season with salt and pepper to taste. Now that you have the timing just right, put remaining breaded fillets into the hot oil and repeat all of the steps described above.
• Once these fillets are cooked, cover loosely with aluminum foil. For more fish, follow all of the steps above.
Note: If average-sized fish fillets, we find men will eat 3-4 and women 2-3 pieces each.
Serving
(Either prepare each plate for folks or have them do their own.)
• Set out fish, uncover potatoes, put out bowl of baked beans (or cans) and creamed corn cans.
• Place all items liberally onto plates. Have tartar sauce, hot sauce, salt and pepper handy for those to add if they wish.
• Have paper towels and utensils handy to provide with plates of food.
• Sit down, talk, laugh and enjoy one of the best meals you could ever have!
Beverages
Shore lunches or dinners usually require a good frosty-cold beer. However, feel free to grab some red or white wine or other beverage of choice.
EXTRA! EXTRA!
Want dessert? Serve ice cream bars, make some S’mores or roast marshmallows on the grill.