Beach Meal Planning 2012

Every year my family heads to the outer banks for a week at the beach, and I have to say, it's something I look forward to. Family is a gift, and I'm blessed to have such a great one that includes awesome parents, brothers, nieces, nephews, in-laws, uncles, aunts, cousins ... the list goes on. I love that we get to spend time together after all of these years, and I really hope this tradition of going together for a week is something that we hang onto for a long time.


Having so many people at the beach can also create some challenges. For the first few times we went, there was a little adjusting to "how do we do dinner" and it took a few times for folks to feel comfortable in going off and doing their own thing without worrying about extending the invite to the house. But, we've gotten into a stride, and things run pretty smooth - big family and all.


One of the things we did to help "plan but not over plan" was to come up with a fun way to share the burden in preparing a meal for the house. This helped to streamline shopping, assist with planning, and set the expectation that everyone didn't need to plan their meals for the whole week, nor did they have to feed everyone else for the whole week.


Anyone choosing to participate pairs up with someone (usually spouses pair up), and they decide what they would like to make for the house. It started out as dinner only, but we've expanded that to any meal during the day. When we arrive at the beach, there's usually a scrap piece of paper on the fridge that serves as the sign-up sheet. To go with the meal, each team also prepares a drink (extra points for the kids-version of the drink).


Last year, we did a charter boat (thanks to Big Brother Chris). Since we ended up with 9000lbs of Mahi, clearly a few of us were going to use it for the meal.

Here's me and Big Brother Jason drinking ... I mean fishing ...

 The bounty

Here's the winners. Dinner winner = giant fork. Drink winner = sign

The Contest Entries

Grandma and Grandpa – Paella

Chris and Melissa – Mahi Sandwiches
Jason – Chicken Gyros

Liz and Christian – Mahi Tacos and a TON of sauces, and condiments

Gyros from Alton Brown, Food Network; my brother just made the marinade with chicken (although he has made the ground meat in the past).

Fish Tacos with Black Beans, Cilantro Cream Sauce, and Chipotle Cream Sauce. I also made mango black beans, similar to Rachel Ray's version she paired with fish tacos. All you need is some garlic, and a jar of mango chutney.

At the end of the week, on the last night, the family voted for their favorites. This year we had a lot of awesome entries; and the fresh Mahi proved to be a fun challenge. Chris and I both tried to incorporate it on the fly into our meal. In the end, Jason won with his Gyro dish. As for the “drink winner” – that would be Christian, but I accepted the award on his behalf – I guess I get some points for forcing him to incorporate a splash of orange juice into the Top Secret recipe.

Here’s a look at the kid version though … modeled by my niece who will need to be sent to a convent when she’s 15.

This year, I have some intel on what my mom’s entry is going to be, and it’s pretty badass if I say so myself. Her pulled pork with spicy tangy vinegar sauce is pretty remarkable. Because of that, I think my strategy this year is to give a solid, yet functional meal because I’m not sure I can beat the pulled pork. So, that means I’m leaning toward a revisit on a vineyard favorite (assorted upgraded sandwiches) for their convenience, and practicality. I pretty much can make enough to last the week, and offer something for everyone on any given beach day (which is every day).

• Pepper Crusted Roast Beef with White Cheddar, Horseradish Sauce, Romaine Lettuce, Tomato and Red Onion. 
• Oven Roasted Turkey Breast with Provolone Cheese, Slow-Roasted Tomato Mayonnaise & Romaine Lettuce. For the Tomato Mayo sauce, mix 1/4 C mayo, 5-6 sundried tomatoes, and 4 roasted plum tomatoes (baked at 450 until they pop/blacken a bit).
• Grilled Vegetables Goat Cheese, Black Olive Tapenade, Roasted Red Peppers, Artichoke Hearts & Fresh Herbs with Balsamic Vinaigrette. To make, douse veggies (package from weggies with mushroom, zucchini, peppers, onion) in Weggies balsamic vinegarrete and bake at 450 until roasted. For the topping, mix artichoke hearts (can), whatever herbs you have (I did basil, chives, tarragon, thyme), and mix with weggies vinigarrete.
• Italian Meat -Prosciutto, Genoa Salami, Goat Cheese, Olive Tapenade, Roasted Red Peppers. Topping: Artichoke Hearts and Fresh Herbs with Balsamic Vinaigrette.
• Applewood Smoked Bacon with Roasted Tomato Mayonnaise, Roma Tomatoes, Romaine Lettuce

Sammies at the vineyard, sauces, veggies waiting for roasting, and sammies ready for transport

The only thing is that when we’re at the beach, at least three of us like to each seafood every day ... when in Rome … Because of that, I’m considering a low-key functional seafood entry like a shrimp cobb roll (Ina Garten never fails), lobster roll (TBD), Shrimp and Oyster Po Boy (Paula Deen), or linguini and clams (Giada).

Ina, Paula, and Giada at work. YUM!