Orzo With Peas and Shrimp

Boy, I really need to come up with a zippier title for this post before it goes out…note to self.  Because honestly, this is an absolute STAPLE dish.  When it is TOO hot in the galley to spend more time than you have to, nothing truly exciting on offer as far as ingredients, and —…

Spinach Lasagna Rollups

  Our apologies to all you followers! The recipe picture is no longer appearing in your weekly emails.  Aaargh…the problems that can come with site upgrades. We’ll resolve it some day. But in the mean time, do check out the new RECIPE page that has a much easier way of finding those great recipes. And…

Seared Scallops with Herbed Linguini

A perfectly seared scallop has always been a challenge for me. You too? No matter how much I think the scallops are completely dry (that’s the key to searing almost anything) they still end up being “sautéd” and not seared. Well I think I’m finally getting this down and thought I’d share my success story…

Calamari (Kalamarakia Tiganita)

Headed south from Baltimore, it was a beautiful, but unfortunately, no-breeze kind of a day. Engine on, the waters were mostly calm except for the hold-on-to-your-beer power boat wakes that knock you everywhere. We were still loving Mediterranean food, dining the evening before in Little Italy. Fresh pasta, mussels, Pino Grigio…the works. Everything but Calamari.…

Empanadas the Easy Way

This weekend Upward Wing had a nautical stay-cation. Let’s just posit that Swan did not craft its bluewater 40-footer with a 7’8″ keel with Lake Pontchartrain in mind. New Orleans’ lake is enormous in area, but about 12′ maximum depth across the whole thing.  It’s a gigantic saucer, and piles up quickly.  It doesn’t take…

Bourbon-Glazed Ham and Collards

Happy Easter Sunday, fellow-scallywags!  Religious predilections aside, I feel that Easter — like Thanksgiving — has a message we can all embrace.  Redemption, renewal, new energy, new life…it’s hard not to like the message, no?  And if you’re a sailor in higher latitudes, you get your boat back.  This year, in the New Orleans area, we had beautiful 80-degree sunny skies with 18…

Kuku Paka – East African Chicken

  This is an East African dish with Indian origins. Not surprisingly as the Indian culture permeates many of the cities of Kenya and the east coast of Africa. According to my sources, Kuku means “chicken” in Swahili and Paka is the Punjabi word for “delicious.” And delicious this is! Any dish with ginger, garlic, coconut and curry has…

Seared Filets with Gorgonzola Mushroom Sauce

The photo shown in this email alert is not food, you notice. You get enough food shots from us every Friday, so we thought we’d change things up a bit. Yes, this is BVI, where a magical sauce was prepared. Not bad. I’ll take it. It’s been off-season for this Chesapeake Bay pirate, and who knows what that Louisiana…

Crawfish Pies on Da Bayoh

Jamba-LIE, Crawfish Pie, Me-Oh My-Oh…Son of a gun, Gon’ have big fun, on da bay-oh!  Sing it with me, Pirates!  And a happy, maritimey Mardi Gras to you all.  Con gracias to el Nino, New Orleans is about to have her second-warmest Mardi Gras on record.  That calls for a sail on the lake!  And a…

Asian Shrimp

Galley Pirates are taking you back to the USVI for one last meal aboard SV Solitude. The Food Center in St. Thomas was simply a pirate’s paradise. (I keep using that word when referring to the USVI, don’t I? Hmm. Wonder why.) That’s where I found goat meat, and these wonderful shrimp in the glass…