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.
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…
We hope you all are well. Social distancing and self-isolation being a normal, periodic thing for sailors, the day to day of this challenge has been manageable for Upward Wing. Grocery store shelves are a bit stark, but if you shop local, you can find a breath of spring and down here on da bayou,…
Poke (pronounced poh-keh) originated from native Hawaiian fishermen, Lawai’a, who would slice up small reef fish and serve them raw, seasoned with whatever was on hand like sea salt, candlenuts and seaweed. So as Alex’s bachelor party set off to be the Lawai’a of the Atlantic…a little “under the weather” from bachelor party festivities and…
Creating what I call the Pescatarian version of Beef Wellington, this entree gives a spectacular presentation, but with surprisingly little effort. It requires no more than a baking sheet and some parchment to bake; a small bowl to mix herbs and butter. Then if you can fancy the puff pastry into the shape of a…
I was recently asked to prepare a gluten free, sugar free meal on board Night Town. I’m surprised I haven’t needed to make a gluten-free meal before, but I was certainly up for the challenge. And in reality, it’s not a challenge at all. Fish, meat, vegetables, no breads…healthy for everyone! So it was great…
Happy National Catfish Day, Scallywags! Okay, so a couple of introductory explanations. First, here in Cajun country, it’s pronounced “Coo-BEE-yohn” with a silent “n” … which isn’t normal “en Francais.” Second, it’s Cajun so it’s thick and highly spiced and stew like, as opposed to the french version which I am told is a delicate…
If you want a great appetizer that is big on presentation but low on price, mussels are the way to go. Much less expensive than clams or oysters, mussels (one step above a barnacle in the bivalve food chain) are flavorful, quick to steam, and always look beautiful! Here is a new way to prepare…
Lots of celebrations coming up this weekend…Kentucky Derby on Saturday (don’t forget your Mint Juleps!) and Cinco de Mayo on Sunday! From bourbon and fancy hats to Tequila and great music, this weekend has it all. So to help you celebrate Cinco de Mayo we’ve got a “Blues x 2” treat here for you… blue…
A pirate’s got to be flexible, change course with the wind, heave to and regroup. And that’s what we had to do this Mardi Gras season. Typically Louisiana-based Kristin would hold the Mardi Gras feast, to no one’s surprise. But her SV Upward Wing is on the hard. Unfortunately so is my SV Night…