It’s cold here. It’s cold everywhere (except that “F” state!) When the water is too cold for your reverse cycle heat to function, it’s time to break out the ceramic space heaters. And bake, roast, broil or braise. Now is when you want a warm oven to help heat your cabin. And a big pan…
The weather forecast called for 3 days of snow starting Sunday morning. I excitedly anticipated this by purchasing all the necessary ingredients for an all-day-long pot of Hungarian Goulash. This is one of those dishes that could be made far more efficiently in a pressure cooker, especially when you’re offshore. But when you’re snowed…
It’s a beautiful day on the Chesapeake, with the sun filling the cockpit and hinting of spring to come. I’m jumping the season a bit but will take full advantage of any nice day in January. So my thoughts turned to asparagus. And I had all the makings for a wonderful avgolemono…silky Greek lemon and…
Happy holidays to all of you out there! Many are hunkered down weathering flooding, many are shoveling a foot of snow. No matter what your weather conditions, hopefully you are within your bubble of loved ones now. Or are dreaming about 2021 when you hopefully can be.
You’ve heard me say it — Satsumas are one of my favorite parts of the holiday season. Ripening on southern trees between Thanksgiving and Christmas, they are thoroughly seasonal, but refreshingly light and fruity in between gravy-covered meals. Tonight, alongside a nice Satsuma mulled cider, we had lovely thick pork chops with a spicy Satsuma…
I’ve been making this recipe for years, but always with chicken, not with the wild game the recipe was intended for. So when my son-in-law presented me with Chukar, a partridge similar to grouse, I pulled this recipe out again. It’s from Finland where the willow ptarmigan, or willow grouse, is common. They are not…
Okra is a staple down here in Louisiana, and it’s super easy to grow — the plants are hearty and productive and if you harvest daily (which you must or you will have pods more suited to military than culinary applications) you will have a good pound a week from one plant. Of course, not…
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…
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…
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…