Dear Kitchen,
I need to plan a meal for a trip to the Bahamas. I'll be staying on a boat, so ideally I will be flying with all the ingredients, and fresh seafood or meat are probably out of the question.
I need something that can pass customs, survive a 6 to 8 hour travel day, and impress a crowd of six people.
Any thoughts?
- Jen
Dear Jen,
Not even epicurious.com has these search parameters in their advanced search! I'm thinking you'll want to make a pasta salad (a bit al dente to keep it fresh tasting), and bring with you a nice hard cheese and a cured meat like salami or fish like sardines (not sure what the Bahamian customs agents will think of that, but one can always try!) You could use a pack of frozen corn or peas to keep things cool, and then if it isn't confiscated, throw that in. Don't feel pressure to create a perfectly garden-fresh Alice Waters type meal. This is not the time. Try to get a balance of flavors (salty from the meat, softer from the frozen vegetable), and keep it simple. If this is the sort of trip where you might be encountering fishermen, perhaps there's a chance to pick up something fresh from the sea?
Let us know how it goes!
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Wow... this question really caught my attention for this is the dilemma I face on my 20+ hours flights back home and don't want to eat airplane food. Of course, I just feed myself, not six!
Here are some combinations that have worked well for me (assuming all vegetarian, no re-heating possible, must pass security, not spill and make a mess):
Option 1:
Fresh salad made of thinly sliced green/red/yellow peppers, green squash, savoy, cabbage, red onions, carrots seasoned only with salt and pepper.
Stuff above into pita pockets when ready to eat.
If possible to take condiments, spread pita pocket with mayo or any other to taste.
Option 2:
Couscous with sauteed veges.
Recently I used broccoli (blanched for 5 mins)and green beans (blanched for 7 mins).
Saute above with large slices of onion, little garlic and sundried tomatoes (if you want some heat, some red chilli pepper).
Combine with couscous.
Option 3:
Both options above could use some 'wet', some 'crunch' and some 'sour.' Maybe crisps with salsa? Selection of olives and cheese with crackers?
Finally, you could try searching for picnic-friendly foods and then narrow them down for your specific purpose. Don't forget dessert (brownies, individual fruit tarts)!
Hope you have a great trip!
Deepa, that reminds me of cooking show host Bob Blumer of food tv, he has recipes for something he calls: Dinner with Altitude -
http://foodtv.ca/ontv/titledetails.aspx?titleid=80829
I thought the soba noodles (minus the shrimp, they can be added on site!) might work.
I'd choose to impress the crowd with a great baked dessert & take the pressure off on the rest of the meal!
Enjoy your trip.
These ideas are really inspiring - traveling or no. One more thing: one time my sister and a friend and I spent a day at a theme park here in Orlando (what can I say - they were visiting!) and we wanted to save money on food so I made chana masala (chickpeas, Indian style) the night before, packed it in a bag and we had that with fruit and cookies. It was the best "park" meal I've ever had! Since it's vegan you don't have to worry about it spoiling, it's as substantial as meat, good at room temp, and since it goes in a bag it's easy to store. Plus it tastes better the longer it sits. Click my name if you want to see the recipe I used...
You could pair that with a stack of soft flatbread, some of the salads mentioned above, then make a few layers of a plain yellow cake, wrap them separately, take a jar of jam and spread sun-warmed jam over the cake.
my vote is for food in cans, jars, & packages that are easily packable, won't spill, don't need refrigeration (although keep everything out of direct sunlight) & pass the customs test... some ideas: canned tomatoes with basil, package of dry toast, small bottle of olive oil, balsamic vinegar (when you get to your destination, break up the toasts, cover with the tomatoes, sprinkle on some olive oil & vinegar you have a version of panzella, italian bread soup), then afterwards a meal of tapas that layers the various canned items on more toasts accompanied by small salads (some are: canned corn with roasted peppers, canned beets with pickled onions) followed by cheese (like a small boxed wheel of brie) and dulce de leche (put a can of unopened evaporated milk in a pan, completely cover the can with water and, keeping the can covered with the water so it doesn't explode, simmer it for about 3 hours -- make this before you leave) for dessert. you can also include good dried salamis, olives, and wine of course! and pack a can opener!
All of these are great ideas which may be used for picnics of course!
Faith, totally agree that often the best food to be had at outdoor events etc. is tasty, healthy food you've cooked yourself! I've used that chickpea recipe too (good!), will think about taking it out, now you mention it.
I recently traveled from New England to Minneapolis with Chicken Marabella (from the Silver Pallette cookbook). I cooked 10 lbs of boneless chicken breasts for the recipe at home and froze it. Put it all in a small cooler that fit under my seat on the plane. When travel took longer than expected, I asked the flight attendants for ice and they were happy to help. My chicken was about 1/2 frozen upon arrival, about 10 hours after leaving home. Chicken marabella can be served at room temperature. I also brought the makings for cold seseme noodles with me..I had made the dressing for it at home. Cooked the noodes when I got to my destination, added the chopped vegies and was home free. Good luck.