It’s Columbus Day weekend, my favorite weekend of the year. We’re headed down to the 44th Annual United States Sailboat Show in Annapolis. I’m on a mission to purchase a pressure cooker. There is more than one booth selling pressure cookers, but only one booth that sells nothing BUT pressure cookers. With demos.
You may know this as Texas caviar, but we’re from Louisiana and frankly most blackeyed peas will claim to be from there as well, so we’ve renamed it. This is a great dip with corn chips, and you can toss any leftovers with torn romaine lettuce for one of the better salads you’ve ever tasted.
If you’ve ever cruised the Abacos, you probably have a similar collection of conch shells on board. Conch is a plentiful island treat that you don’t find in all places of the world. Markets in the islands are scarce, expensive and lightly provisioned so any opportunity to enjoy nature’s local bounty is welcome. Following is…
Pulled pork can be used in many ways beyond the main course. Leftovers are perfect in a variety of soups, salads and sandwiches. Here is an easy, yet flavorful, starter recipe of pulled pork with a cut of pork butt, shoulder or roast.
We once had a crew member, affectionately known an Pauly, join us in Nantucket for a trip south to Annapolis. Pauly came on board with seven bags of ginger snaps. Seven. In sailboat terms that’s about 3 square storage feet of ginger snaps. But I have to admit, all but one bag got consumed. Ginger…
And now…a favorite pirate cocktail using “medicinal” Ginger Beer and rum. Dark ‘n Stormy Here’s the quick and easy recipe: 2 ounces Gosling’s Rum 3 ounces Ginger Beer Lime wedge Pour over ice. Garnish with a lime. Watch the sun go down.