Ryan’s Blog Posts

CHALLENGE: 
Chilled boating meal

As previously mentioned in an earlier post boating is a large part of my family’s life. Part of spending so much time boating is needing to have a variety of meals that are ice chest-friendly and don’t need to be heated.

Not too long ago we had some family friends join us on a boating expedition with drinks and food. It was no surprise that the food fell to me to prepare. Knowing the love of Mexican food that this couple had, I decided to go Mexican.

Trying to figure out what kind of Mexican food would work under the confines of the boat was tricky though. What is easy to take that doesn’t need heat? Pico de gallo would fit the requirements. How to turn pico de gallo into a meal? Kabobs were my solution.

Take the chunky elements, throw them on a stick, and use the liquids as a marinade. Serve that wrapped in a little lunch meat and voilà — a simple boating meal that is fun and different.

 

 

Ingredients:

1 large onion, chopped

3 large Roma tomatoes, chopped

2 large red bell peppers, chopped

2 blocks Hatch green chili cheese, chopped

1 bunch cilantro, minced

3 garlic cloves, minced

2 cans El Pato tomato sauce

Lunch meat, sliced

8 bamboo skewers

Directions:

Take a skewer and layer bell pepper, onion, cheese and tomato repeating the process until full. Leave enough space on each end to handle. Repeat the process until all skewers are full or you run out of ingredients. 

Lay out skewers in shallow dish. Mix garlic, cilantro, and El Pato. Pour over skewers and let marinate for 1-2 hours.

Serve by pulling off a few pieces at a time and wrapping them in lunch meat.

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