Ratatouille, His-n-Hers

  The crew of Upward Wing are very compatible; few sources of friction; all maritime marital bliss.  I say this so that you will know I’m NOT complaining but…Captain Peter doesn’t eat eggplant.  This is something I can generally live with, but not during Indian summer when eggplant, summer squash, tomatoes, herbs and peppers are…

Crab Cake Sliders

With old friends in town, the plan was a late summer day sail on the Chesapeake serving Crab Cake Sliders for 7. But the day turned out being this… …so we bagged the sail but kept the sliders. Cozed up in a cabin with beer and sliders on a rainy day is not such a…

Nanaimo Bars

These absurdly delicious no-bake, almost fudge like cookie bars originate from a Canadian city on Vancouver Island, but this weekend aboard Upward Wing I made them decidedly Cajun by adding them as a “second verse”  of a local joke.  As it’s told, as a hurricane was approaching the bayou country* one Cajun turned to the…

Caveman Caprese

  Yep, still in our open-air galley here in New Orleans, doing as much as we can on the transom grill and otherwise up top until autumn weather kicks in.  Tonight we adapted a recipe from one of my favorite cookbooks — The Thrill of the Grill — into what I like to call a…

Grilled Peach Bourbon Julep

I looked it up: a “julep” is a genre of drink — the most famous but not only of which is the fabled mint julep — “consisting of a liquor (such as bourbon or brandy) and sugar poured over crushed ice and garnished with mint.”  This was a revelation when I made these delicious cocktails…

Pork Ranchero Breakfast Arepa

Arepas are my new addiction so be prepared to see a number of these recipes on Galley Pirates. They are super easy to make and can be served plain, stuffed with cheese, smothered in sauces or any way imaginable. My introduction to these savory fried corn cakes was in Santa Marta, Columbia, where they’re a…

Snakehead Chả Cá Lã Vọng

What do you do with an invasive species? Eat it! Snakeheads (Frankenfish, or as National Geographic named them, “fishzilla“) are creepy, invasive fish that have been introduced into the Chesapeake and surrounding tributaries. They’re creepy not only because they are fierce predatory swimmers with rows of spiny teeth, but they can walk on land. They…

Piñon Crusted Pork Medallions with Avocado Pear Salsa

True confessions. We dug this recipe out of the Galley Pirates drafts from January 2015! It’s not that this is a bad meal or anything, and it’s fairly boat friendly as well. It has just never made it to the top of the queue. Lost and forgotten, Piñon Pine Crusted Pork Medallions is finally being…