Sicilian Seared Tuna

I was recently asked to prepare a gluten free, sugar free meal on board Night Town. I’m surprised I haven’t needed to make a gluten-free meal before, but I was certainly up for the challenge. And in reality, it’s not a challenge at all. Fish, meat, vegetables, no breads…healthy for everyone! So it was great…

Spinach, Feta & Sun Dried Tomato Egg Cups

A grab-and-go breakfast is never overrated on a sailboat. These can be eaten under way with nothing more than a hand and a napkin. There’s no limit to what you can put in them. Add some bacon or sausage for your meat lovers. Plus they can be refrigerated or frozen ahead. Make a few dozen…

Cantaloupe Cocktail Hour

In Pirate Caroline’s anchorage, it’s Eastern Shore ‘Loupe season; in Pirate Kristin’s it’s not nearly so romantic.  We have four seasons here in southern Louisiana: football, Mardi Gras, crawfish, and hurricane; and we’ve just entered the latter one.  No storms yet — it’s early — but the heat and humidity make sailing a very catch-as-catch…

Prosciutto e Melone

  No, it’s not Friday. We’re just getting an early start to kick off Cantaloupe Weekend! Maryland’s Eastern Shore muskmelons are coming into full season about now and you might be lucky enough to get some, Maryland-grown or not, for your upcoming 4th of July dock party. Today I’m going to show you the Italian…

Cajun Catfish Courtbouillon

Happy National Catfish Day, Scallywags!  Okay, so a couple of introductory explanations.  First, here in Cajun country, it’s pronounced “Coo-BEE-yohn” with a silent “n” … which isn’t normal “en Francais.”  Second, it’s Cajun so it’s thick and highly spiced and stew like, as opposed to the french version which I am told is a delicate…

Jalapeño Pirate Poppers

  These knock-your-socks-off poppers came by way of fellow food lover, Alex. With roots in Ecuador and a family legacy of great cooking, she brought these stuffed jalapeños to a party in Baltimore a few weeks ago. I’ve had Jalapeño Poppers before but none with a kick like these! The secret? Well, it wasn’t the…

Roasted Tomatillo Salsa Verde

A good salsa verde recipe is a staple; absolutely critical to the functioning of a boat and its crew.  Maybe a small exaggeration, but I have a sister-in-law for whom it is one of the major food groups beside chips, gumbo, and pie.  It’s wholly different than a pico de gallo or other standard, red,…

Shrimp Tacos With Homemade Flour Tortillas

Ahhhhh, Memorial Day weekend.  Start of summer, and glorious galley adventures.  And what better on-board tribute to the day than to feed and float a recently retired Coast Guard Captain?  While Capt. Kevin and his son Brandon were our guests of honor for the day on Night Town, Doug is still the skipper…and requested SPICY. …

Coffee Flummery

This brilliant and storied dessert recipe comes courtesy of our friends Amy and Mark, and particularly Amy’s mother.  Even before we tried it, we seized upon it because of the name…it’s just fun to say, and the limerick possibilities are intriguing.  But it turns out to fill a critical gap for us on Upward Wing. …

Moroccan Mussels

If you want a great appetizer that is big on presentation but low on price, mussels are the way to go. Much less expensive than clams or oysters, mussels (one step above a barnacle in the bivalve food chain) are flavorful, quick to steam, and always look beautiful! Here is a new way to prepare…