Paddle Meals: Seafood Extravaganza

August-September 2002

This is an article from WaveLength Magazine, available in print in North America and globally on the web.
To download a pdf copy of the magazine click here: > DOWNLOAD

by Deb Leach with Kurt and Sandy Staples

"Join us for a dinner cruise" - Kurt and Sandy advertised in the Victoria Canoe and Kayak Club newsletter - 'and learn about cooking from a kayak. Was it over the vinyl glue fumes at a dry bag workshop that Kurt agreed to talk 'Paddle Meals'?

"Our favourite thing to cook on the beach is fresh seafood. Shellfish plus crab dunked in garlic butter for starters with an Australian Chardonnay. Followed by BBQ'd salmon, an array of sliced tomatoes, Bocconcini cheese and red onions along with foccaccia bread dipped in balsamic vinegar and olive oil."

Kurt is the sea kayak program director at the Club and a certified instructor; Sandy shops and prepares the meals. They've done countless trips through the small islands around Sidney, BC. After scavenging for seafood, they start a small fire below the tide line and set a BBQ grill on rocks about 6 inches above the coals to start cooking. As an Aries, Sandy doesn't use recipes, but shares some ideas and recommends Linda Daniel's Kayak Cookery.

ARTI APPI'S

In a small pot, mix together:

1 can artichokes,
drained 2 cloves garlic, chopped
3/4 cup Parmesan cheese
1/2 cup mayonnaise
1 tbsp lemon juice
Warm over a low heat and scoop with crackers.

SHELLFISH

Set mussels, oysters and clams on top of the grill, along with a small pan of garlic butter to melt. As each shell opens up pour in a touch of wine and simmer for a minute. OR Place a dry cast iron frying pan on the heat and add the shellls. When the juice they contain hits the pan it steams up and creates a smoky taste.

SALMON

Stuff with cooked rice that has been lightly sauteed with diced onion, celery and grated carrot with garlic, and lots of lemon slices. Wrap in foil and grill. Or grill on top of a cedar plank that has been soaked in water for a couple of hours. Check every 10 minutes or so.

VEGGIES

Coleslaw or Greek salad with feta cheese are good for longer trips. Experiment with a stir-fry of different hard vegetables - broccoli, caluiflower, peppers, carrots, turnip, parsnips or jicama. Drizzle new potatoes with olive oil, wrap in foil and throw in the coals - check after 20 minutes.

PADDLE MEAL TIPS

Tuna in a foil pouch is compact and needs no can opener. Check out cafeteria condiments in small pouches - for 'just enough' mayonnaise, soy sauce, mustard, etc.

© Deb will be paddling new waters as Health Promotion Director for the Canadian Forces in Esquimalt, BC.