Cajun Catfish Courtbouillon

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…

Moroccan Mussels

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…

The Crab Quesadilla Blues

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…

Mardi Gras! Eggplant Bayou Teche

  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…

Blueline Tilefish with Tarragon Beurre Blanc

This is Lenny Rudow, editor of Spinsheet Publishing’s Rudow’s FishTalk with his beautiful Blueline Tilefish that he caught 50 miles off Ocean City, Maryland in 300+ feet of water. He’s a cute little bugger, isn’t he? (Ladies…I was talking about the fish…) with a clean shine and a comedic face. Totally unlike the face-only-a-mother-could-love Snakehead…

Poor Man’s Lobster

I’ve always looked suspiciously at menus with seafood items called “Krab Sticks” and “Imitation Lobster” knowing how incredibly processed and artificial the “seafood” must be. But then I came across this simple recipe that is very natural, totally unprocessed and absolutely delicious. So I took a successful stab at turning cod into lobster. Now if…

Snakehead Chả Cá Lã Vọng

What do you do with an invasive species? Eat it! Snakeheads (Frankenfish, or as National Geographic named them, “fishzilla“) are creepy, invasive fish that have been introduced into the Chesapeake and surrounding tributaries. They’re creepy not only because they are fierce predatory swimmers with rows of spiny teeth, but they can walk on land. They…

Coconut Rice with Fried Plantains and Shrimp

Happy Friday the 13th, a notoriously unlucky day. I’m hoping it’s not so bad for all us Galley Pirates out there as we prepare to make great meals in our little galleys. Hopefully your day will be no worse than mine was a while back, trying to find the right ingredients to make Coconut Rice.…

Shrimp Lardon on Fettuccini

Lardons, French salt pork similar to bacon or pancetta, are used as a seasoning for braised meat and all sorts of other things. Today, headed southwest underway to the coast of Columbia, we used them to season shrimp and vegetables, loading up a nice bed of vegetable fettuccini.

Coconut Grapefruit Mahi

The Mahi we caught on our westward sail through the Caribbean was the gift that kept on giving. The fish was the perfect size for 2 full meals plus ample leftover fish for tacos and such. We were under way today with about 24 hours to reach historic Santa Marta, Columbia, on a beautiful broad…