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Pontoon Food: Easy-to-Serve Recipes for the Water or Deck

Pontoon Food: Easy-to-Serve Recipes for the Water or Deck

by Jon Davis, Erin Davis


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Summer never tasted so good!

You love those peaceful, relaxing pontoon rides around the lake: the beautiful scenery, the smell of fresh air, the gentle breeze cooling you on a warm summer day. Make each memorable trip last even longer; bring along treats, drinks, or even your next meal. Pontoon Food by Jon and Erin Davis is a collection of delicious, fun, and family-tested recipes with a focus on dishes that are easy to tote and even easier to serve. Find the basic ingredients at even the smallest of grocery stores. Prepare your food in advance, paying special attention to the authors' serving tips and tricks. Then prepare for what's sure to be your best day on the lake. The book features

  • 58 family-tested recipes specifically for enjoying on pontoons and other boats
  • A focus on dishes that are easy to tote and even easier to serve
  • Simple directions and ingredients that are easy to find at most grocery stores
  • Serving tips and tricks—perfect for a day on the water

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Product Details

ISBN-13: 9781591935650
Publisher: Adventure Publications, Incorporated
Publication date: 04/26/2016
Pages: 80
Product dimensions: 6.30(w) x 6.30(h) x 0.30(d)

About the Author

Jon Davis grew up on the Carolina coast and loves the water and all the varied cuisine that the Carolinas have to offer. He is a passionate home cook, and he applies the same appreciation and discovery of good food to his own cooking.Erin Davis grew up in Minnesota and, with its 10,000 lakes, water was never far away. One of her favorite places is the family cabin where pontoon rides and cabin guests were always part of the scene. She is a huge food enthusiast with a passion for outdoor activity, travel, learning about different cuisines and trying new foods.

Read an Excerpt

Marinated Shrimp Skewers (gf, df) Makes 8-10 skewers

Here's a fun way to enjoy shrimp: cool and tangy, with an Italian flair!


1/4 cup extra-virgin olive oil

1/2 red bell pepper

1/2 celery stalk, coarsely chopped

16 Kalamata olives, pitted

1 clove garlic

1 1/2 tablespoons lemon juice (about half a lemon)

Handful fresh parsley

Salt and pepper

1 pound shrimp, precooked


Combine olive oil, bell pepper, celery, olives, garlic, lemon juice, parsley, salt and pepper in a food processor; blend until smooth. Add shrimp to marinade and let sit in fridge for at least 30 minutes or up to 2 hours. Place shrimp on skewers. Serve cold.

Note:Do not prepare this the day ahead, as the shrimp will continue to cook in the lemon juice and will become tough.

Table of Contents

  • Skewers
  • Dips
  • Finger Foods
  • Sandwiches & Wraps
  • Sweets
  • Drinks
  • Index
  • About the Authors

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