Schooner Salad Recipes

SCHOONER ELLIDA SHORE DINNER

Steps:

• In a very large pot with heavy lid, layer leeks, kielbasa, baby red potatoes, and parsley. Cover completely with white wine. Add garlic pepper. Add live lobsters. Top with corn on the cob and finally mussels or steamer clams. Cover tightly and cook over a propane cooker on the beach, or on a stovetop over high heat. Watch for steam starting to escape from the pot. When it does, set timer for 20 to 25 minutes. When done, you should smell the kielbasa and the mussels should be open completely. Lobsters should be bright red in color. Lift out dinner ingredients onto bed of seaweed or large platters. Serve in large bowls with melted butter on the side.

SCHOONER SALAD

Steps:

• Preheat broiler. Broil fish until opaque, about 3 minutes per side. Let cool. Flake fish into pieces with fork. Transfer to bowl.
• Sprinkle lemon juice over. Add celery, pickle, tomato, mayonnaise and dill and toss. Season with salt and pepper. Cover and refrigerate until chilled. Serve salad on lettuce leaves.

SCHOONER ELLIDA SHORE DINNER

Steps:

• In a very large pot with heavy lid, layer leeks, kielbasa, baby red potatoes, and parsley. Cover completely with white wine. Add garlic pepper. Add live lobsters. Top with corn on the cob and finally mussels or steamer clams. Cover tightly and cook over a propane cooker on the beach, or on a stovetop over high heat. Watch for steam starting to escape from the pot. When it does, set timer for 20 to 25 minutes. When done, you should smell the kielbasa and the mussels should be open completely. Lobsters should be bright red in color. Lift out dinner ingredients onto bed of seaweed or large platters. Serve in large bowls with melted butter on the side.