Cordon Bleu Chicken Fingers

Or as our guest sailor today would call them, “Doigts de Poulet Cordon Bleu.”  Ace and his dad Wendell joined us today to see how fast we could cross Lake Pontchartrain, sailing to New Orleans and back.  Your Galley Pirate wasn’t quite sure what eleven year olds eat, and surveyed several scalleywags who reliably reported…

Personal Trifles

A trifle makes a spectacular presentation on any Easter buffet. But even this Galley Pirate, who typically puts form over function, doesn’t have that large glass pedestaled trifle bowl onboard. Not on a sailboat, no siree. That said, I’d love to hear from any Galley Pirate who does! But most sailors do have large plastic…

Spinach Strawberry Salad With Fried Chevre

After a sail across the lake from New Orleans this morning we tied up at the local bulkhead by the yacht club for lunch.  But why go to the yacht club FOR lunch when you can have this exquisite bistro lunch aboard within minutes?  So, while my skipper did an oil change on the diesel,…

White Chocolate, Pistachio and Strawberry Blondies

I am always looking for good dessert options that require neither complex equipment (there are actually some times when good old-fashioned winch-arm-power and manual beaters do not replace a stand-up or otherwise electric mixer) or a freezer (soooooo many good ice cream/sorbet/granita recipes!) — and these fit the bill.  They aren’t like the blondies you…

Fried Rice With Spring Vegetables

Fried rice is one of my favorite dishes to turn to when you aren’t quite sure what you have the fixings to make.  If you’ve got leftover rice and some kind of vegetables, plus the pantry staples, you’ve got a delicious one-bowl meal.  The key is having the rice really be old and cold (you…

Chilaquiles

…or, “how to eat chips and salsa for breakfast without explaining yourself.”  This is one of my captain’s favorite breakfasts, making it a real shame that this is the first time I’ve made it for him…and is our twelfth wedding anniversary!  I had never heard of it, so when he and his mom — who taught…

Mardi Gras! Eggplant Bayou Teche

  A pirate’s got to be flexible, change course with the wind, heave to and regroup. And that’s what we had to do this Mardi Gras season. Typically Louisiana-based Kristin would hold the Mardi Gras feast, to no one’s surprise. But her SV Upward Wing is on the hard. Unfortunately so is my SV Night…

Asian Grilled Shrimp Salad

This is one of those “well, duh” recipes — simple, but so very easy and satisfying that I’m just going to risk getting “duh”-ed at to remind you that you should make this a few times a month, particularly if you have easy access to good shrimp.  Proof that it’s easy?  We had it as…

Olde World Newfoundland Raspberry Pudding*

* with “New World” Screech Rum Sauce! A few years ago one of our very favorite followers, Mil York, sent us an autographed copy of this remarkable cookbook, “For Maids Who Brew and Bake, Rare and Excellent Recipes from 17th Century Newfoundland,”  by Sheilah Roberts. (Second Edition!) Mil grew up in Newfoundland and she has…

Chinese Hot & Sour Soup

Throw back to one year ago: World ARC 2018. I planned this meal in advance of this epic trip knowing we had lots of tofu on board. Tofu is a great protein to take cruising, as purchased in cans, it does not require refrigeration. And beautiful Torie, Admiral of beautiful SV Solitude, loves her tofu…