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…

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…

Perfectly Spatchcocked

I was recently at a party where someone asked me “What is the benefit to…what is it you call…where you cut the chicken in half and flatten it?” Ah yes! Spatchcocking. One of my favorite words and definitely my favorite way to roast a bird. So much that I even spatchcocked yesterday’s Thanksgiving turkey! You can…

Stuffed Flank Steak

This marinated, rolled flank steak is packed with flavor and makes a great presentation for guests. It can be baked in a hot oven or grilled with indirect heat. Stuffing ingredients can vary widely. Tonight I used mushrooms, shallots and red bell peppers. I added blue cheese to only 2/3 of it as we had one guest who…believe…

Turkey Tetrazzini

So…my cooking/writing/photographer/blogging hero, Ree Drummond, jumped the gun on Turkey Tetrazzini last week. She just had to beat Galley Pirates to the punch. ; ) But our recipes are very different so check ’em both out and let us know your thoughts! This is my skipper’s favorite leftover turkey meal. It’s an easy galley meal. If…

Roast Turkey with Oyster Stuffing

Oysters are a tradition on the Chesapeake. But what used to be the most valuable fishery in the Bay is now a mere fraction of the size.  Many volunteers…kids, schools, locals…have been pitching in recently to help seed oyster “gardens” to boost the populations. So in appreciation of our most precious bivalve, my co-pirate and…