Fetch some fruit, some seafood, or even a few potatoes to create these flavorful dishes.
By Janet Groene, F47166
November 2018
For generations, island cuisines were set apart by the sea, connected to the outside world only by shipping schedules and mail boats. Meals were centered on seafood and homegrown provender, such as Prince Edward Island’s famous potatoes or Key West’s tropical fruits.
Today, RV travelers often can find culinary magic on islands. To enter these set-apart worlds, cross that bridge when you come to it or splurge for a ferry ride. Ferries can be pricey when traveling in an RV, but the bonus is a voyage alight with seabirds, ocean scents, and the mix of fellow travelers you meet on board.
I added my own shortcuts to these island-inspired recipes to save time, water, and space in the RV galley. All of these islands have campgrounds. All can be reached in an RV via bridge, causeway, and/or ferry.
Key West Mango Salsa
Canned and frozen mangoes provide the flavor for this recipe, and they save the time and hassle of peeling. (Some people are allergic to mango skin.) If you’re lucky, you’ll be in the Keys when mangoes are falling from the trees like rain and homeowners are giving them away.
Key limes are small, yellow, and very juicy. Their flavor is different from green Persian limes. Either type is good here.
3 cups diced mango
1 medium-size sweet bell pepper, diced
1 medium-size sweet onion, diced
1 hefty handful fresh cilantro, minced
1 small can diced chilies, drained
1/3 cup fresh lime juice
¼ teaspoon sea salt
Assemble everything, adjust the seasonings, and then chill. Serve over meat from the grill. Makes about 3 ½ cups.
Jekyll Island Shrimp ’N’ Grits
Cameras always come out when travelers spot the colorful shrimp boat fleets on barrier islands in the southeastern United States. Shrimp and grits are a culinary staple. Sight-seeing, shopping, golf, and picture-book beaches bring travelers to places such as Georgia’s Jekyll Island and Florida’s Amelia Island. Both have excellent campgrounds.
For travelers on scenic Florida State Road A1A near Jacksonville, the St. Johns River Ferry (also known as the Mayport Ferry) is a special treat. For northbound motorists, the ferry is a shortcut to Amelia Island. It’s a quick ride, about a half mile, across the St. Johns River.
1 (16-ounce) package shelled, deveined shrimp
8 ounces bulk sausage
1 tablespoon flour
1 cup half-and-half
½ teaspoon (or more to taste) Old Bay Seasoning
White wine OR water OR chicken broth
2 cups cooked, stone-ground grits
Whipping cream
Lemon wedges
While the shrimp thaws and drains, fry out the sausage and break it up. Push the cooked meat aside and stir the flour into the fat. Gradually stir in the half-and-half and seasoning. When it thickens, fold in the shrimp. When the shrimp firms up and turns pink, thin the mixture to taste with white wine, water, or chicken broth.
Prepare the grits according to the package directions. Season to taste and stir in the whipping cream until the grits are creamy. Put grits in four plates and top with the shrimp mixture. Garnish with lemon wedges. Makes four servings.
Martha’s Vineyard Skillet Scallops
Hand-dredged scallops, fresh from Katama Bay and shucked for you, are a seasonal delicacy like no other. Whether you’re lucky enough to get scallops on Martha’s Vineyard, or you buy them elsewhere, coax out their flavor with this ultra-simple recipe.
12 ounces shucked, drained bay scallops
½ stick butter
2 tablespoons olive oil
1 tablespoon pink peppercorns
Fresh lemon juice
Cut a piece of parchment the same size as a skillet. Butter it lightly. Set it aside, well away from a live flame. Heat the butter and oil in the skillet with the peppercorns until the butter starts to brown.
Pat the scallops dry and sizzle them in the pan, shaking them gently without flipping them. After three minutes, turn over the scallops and cook them for one minute. Turn off the heat and drizzle the scallops lightly with lemon juice. Cover them with the buttered parchment to keep them warm until served. Makes three to four servings.
Cedar Key Seafood Quiche
Once a major seaport, Cedar Key in southwest Florida is today a little-known island with a flourishing fishing and aquaculture industry. It’s reached by a long, scenic causeway that seems to float over shining waters. Discover its state park campsites, quaint shops, nature paths, and historic sites. The quality and variety of the island’s seafood bring wholesale orders from all over the country.
Make this quiche with any cooked seafood or a combination. Keep it simple by leaving out the usual cheese or bacon. Let the seafood star in the show.
1 store-bought or homemade pastry crust
1 small jar diced pimiento, well drained
2 or 3 scallions, thinly sliced
1 to 1 1/2 cups shredded or chopped cooked clams, oysters, crabmeat, fish
1 cup milk
4 eggs
½ teaspoon salt
½ teaspoon crumbled, dried thyme
Set the oven to 350 degrees. Lightly toss together the pimiento, scallions, and seafood and scatter them over the crust. Whisk the milk, eggs, salt, and thyme and pour into the crust. Bake about 40 minutes or until the crust is golden and the quiche sets, as for custard. Let cool for five minutes. Cut in wedges. Makes six servings.
PEI Potato Strata
Layer everything in a skillet and cook it to toasty tenderness. Prince Edward Island potatoes are good from the earliest pearls to the last of the autumn harvest.
1 tablespoon packed brown sugar
1 tablespoon powdered chicken bouillon OR 1 teaspoon salt plus 1/2 teaspoon pepper
1 tablespoon butter
1 tablespoon vegetable oil
2 to 3 cups scrubbed, sliced potatoes
1 medium onion, sliced
1 small rutabaga or medium turnip, sliced
2 carrots, sliced
2 ribs celery, sliced
In a small cup, mix the brown sugar and the powdered bouillon or salt and pepper. Heat the butter and oil in a large skillet. Layer the vegetables, sprinkling each layer lightly with the brown sugar mixture. Cover and cook over medium heat until browned on the bottom and vegetables are tender. Makes four to six servings.
San Juan Islands Apple Crisp
The San Juan Islands are part of the state of Washington, which is known for its apples. Varieties include Red Delicious, Golden Delicious, Gala, Fuji, Granny Smith, Braeburn, Honeycrisp, Cripps Pink, and Cameo. The more varieties that go into your apple crisp, the better. Try for three or more in every recipe.
8 to 10 medium apples, peeled and cut up
½ cup sugar
1 tablespoon flour
1 teaspoon cinnamon
1 cup biscuit mix
1 cup minute oats
½ cup packed brown sugar
1 teaspoon cinnamon
½ cup chopped walnuts (optional)
1 stick butter, melted
As you peel and slice apples, put them in a plastic bag. Mix the sugar, flour, and cinnamon; add them to the bag; and shake to coat the apples. Dump the bag contents into a greased 9-inch-by-13-inch baking pan. Tamp the apples down with a flat object such as a pancake turner.
Mix the biscuit mix, oats, brown sugar, and the remaining teaspoon of cinnamon. Sprinkle the mixture (including the walnuts, if desired) over the apples. Drizzle with melted butter. Bake at 350 degrees for about 40 minutes or until the apples are tender and the topping is toasty. Makes six servings.
Island RVing
Before heading for an island in your RV, research ferry rates and RV size limits.
*Plan ahead. Research ferry rates, RV size limits, and hours (not just arrival and departure, but loading times for RVs). Campground reservations are essential, but understand cancellation policies in case the ferry is delayed by weather.
*Supplies are almost always priced at a premium on islands, so bring a well-stocked pantry.
*On most islands, roads are narrow and parking is very limited. Be aware of local alternatives such as bicycle paths, scooter rentals, or a sight-seeing trolley.
*Know your options. You might take a bridge one way, a ferry the other. Bridge tolls might be charged only one way.
Books For Cooks
Canadian publisher Robert Rose Inc. sets a gold standard in cookbooks. They are practical, sturdily bound for years of use, and lavishly illustrated. More than recipe books, they include information such as where to buy special equipment and products related to the topic. Two new books are especially useful to RV cooks.
Seriously Good Freezer Meals by Karrie Truman.
Seriously Good Freezer Meals is a comprehensive, 320-page guide to make-ahead dishes, which makes it ideal for RV trips. Author Karrie Truman answers seemingly every question, from preparing and freezing a dish to stowing and serving it. Her space-saving tips are invaluable, and the recipes are sublime. One of the book’s best features is the big-batch guide for every recipe. When you’re on a roll, make up to 30 servings. Then, freeze amounts suitable for your needs. She does the math for you. Amounts are given in U.S. and metric measurements.
150 Best Toaster Oven Recipes by Linda Stephen.
If you’re a fan of toaster ovens for RV camping, as I am, Linda Stephen’s 150 Best Toaster Oven Recipes is a winner. Taking up little more space than a two-slice toaster, a toaster oven roasts, toasts, bakes, and broils. It’s bulky to stow but lightweight to use inside the RV or outdoors. Recipes in the 224-page book are delicious and varied, a good reminder of what can be done without a big oven. Some of the recipes are unnecessarily fussy, such as a baked chili that is started in a skillet. However, most recipes are designed to save time and space. Try the Swedish chicken meatballs. They’re mixed in a bowl, then covered with a baked-on sauce that can be mixed in the same bowl.