pontoon fishing – photo by Dot Coleman
On most Friday evenings during the summer, we enjoy pontoon’n with family and neighbors. Generally, the gals sit in the back on the comfy sofa (and close to liquid refreshments). After appetizers and dinner, the guys fish while pretending to NOT listen to the gals’ chatter. They give themselves away, however, with chuckles they try to hide. Although we have heard no complaints about any of our menus, I observe the guys seem to prefer non-fussy foods, especially those that can be categorized as finger food.
I asked Tom what he would take on a fishing trip if he were preparing the food. The menu below is based on his “hot wings and chips” response.
fishing is too much work
dining with a view
Menu Suggestions
- Thai Inspired Wings and Drummies
- No Muss, No Fuss Grilled Sweet Corn
- Cowboy-Up Beans
- Hearty bread
Thai Inspired Wings and Drummies
- 1 cup water
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 2 tablespoons peanut butter
- 1 tablespoon honey
- 3 tablespoons sweet chili sauce
- 1 tablespoon finely minced garlic
- 1 teaspoon of chili pepper flakes (optional)
- 12 large chicken wings or drummies
In a large skillet (cast iron works well), mix together the water, sugar, soy sauce, peanut butter, honey, chili sauce, and garlic until smooth and the sugar has dissolved. Place the wings/drummies into the sauce and cover. Cook on low for 30 minutes. Uncover and continue cooking on lowest heat until the sauce has thickened and caramelized (about 30 more minutes).
No Muss, No Fuss Grilled Sweet Corn
No Fuss- No Muss Grilled Corn
- 1 dozen ears of fresh, tender sweet corn (best if eaten the same day it is picked)
- 1 stick (½ cup) melted butter
- Sea salt
- Freshly ground pepper
- 3 tablespoons dill weed/pepper flakes or other seasoning of choice
- 12 sheets of aluminum foil (sufficient size to wrap corn ears and twist the ends)
Husk and remove silks from the sweet corn. Melt the butter and pour into a narrow, oblong dish so ears can be rolled in the melted butter. Place ears on foil and liberally coat with freshly ground sea salt, pepper, and dill weed (or other spices). Wrap the foil securely around the ears and grill on low for approximately 10 minutes. Turn several times during grilling. Open one foil packet to check that corn is tender. The foil wrapped corn will continue to cook even after taken off the grill so do not overcook as this will cause the corn to become tough.
Leave the foil on the corn until ready to serve as this will help retain heat and increase the flavors. The corn has a buttery, slightly nutty flavor and is drip free! You will not need to transport additional butter and spices which makes this an excellent picnic choice.
The recipe can easily be adjusted depending on the number of picnic guests. Allow at least two ears for each picnicker.