Grits, Greens and Ham

When I saw this recipe on Serious Eats I immediately thought … “somebody visited the South.”  It’s such a quintessential southern dish, and yet … I had to correct a few regional inconsistencies: grits don’t call for hifalutin’ cheese like Parmesan, kale is not a thing in the land of collards, and I’ve never heard…

Peachy Pound Cake with Rum Glaze

I’m a little late with this post. Peaches are about to be replaced by persimmons in your supermarket, if they haven’t already. But this is a solid pound cake recipe, so substituting any firm tree fruit such as pears or apples will work well. And of course a rum glaze is oh-so yummy on pretty…

Maryland Steamed Crabs

It’s hard to imagine that after eight years of weekly recipes, many from Maryland, Galley Pirates have yet to post Maryland’s iconic classic, Steamed Crabs. This is largely due to the fact that crabs have been so scarce the past few years I usually have to buy them from Annapolis Seafood. Or from Dave’s crab…

Fresh Fettuccini (with Truffle Essence)

I love living on a dock where the evening cocktail conversation turns to “Have you cut your pasta yet?” That’s what happens when your skipper turns into Chef Boyardee and you live a few slips down from the Tiny Galley Chef.  Fresh pasta reigns on the C Dock! For my Skipper Doug it all started…

Southwestern Stuffed Avocados with Bacon

Every now and then you find perfectly ripe avocados. It doesn’t happen very often or at every grocery store, but I can usually count on it at the Annapolis Savemart. Finding avocados that were firm to the touch but gave just a little when squeezed (you know that feeling!) prompted me to buy 8 of…

Lemon Chess Pie

Chess Pie is a southern thing. The name assumably derives from verbal auto-correct. “It’s just pie” in the south comes out “Jes’ pa” which auto-corrects to “Chess pie.” It’s one of those pies that’s delicious, but unless you are familiar with it, you really have no idea what’s actually in it. The original Chess Pie and…

Šaltibarščiai (Lithuanian Cold Beet Soup)

Can you believe the color of this soup? I have never seen anything like it! I was looking for new ways to use beets and came across this most unusual Lithuanian soup. It’s pronounced shalt-eh-barsh-chay and is incredibly popular in Lithuania especially on hot summer days as it is served cold, usually with a side…

Crispy Tofu With Cashews and Blistered Snap Peas

My skipper has been pushing for more vegetarian meals these days so I’m trying to oblige. I found this recipe on one of the NYT Cooking daily emails a few weeks back. It’s a creation from Yewande Komolafe who grew up in Lagos and is now in New York. She also has a repertoire of…

Spanakopita

I can’t get enough Greek food and Spanakopita is one of my favorites. This recipe is the classic individual “triangle” pies. But it can also be made as one large pie by placing 6 or so sheets of buttered Phyllo dough on the bottom of a cake pan, layer on the filling, then 6 more…

Gazpacho Rápido!

We had dinner the other night with some friends we met on the World ARC (they spent two years circumnavigating so they could “stop and smell the roses” of New Zealand and South Africa…the way to do it, in my book!) and a discussion came up about gazpacho. I asked them their secrets; it seemed…