Chiles en Nogada

Feliz Navidad?  I admit, I’ve had a poblano binge underway.  But I think the driving force behind my craving this week for Chiles en Nogada — a Mexican ceremonial dish created to mirror the colors of the Mexican flag — was the fact that (1) I categorically ban any Christmas decorating before Thanksgiving, but (2)…

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…

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…

Caribbean Curried Goat

We’re at the St. Thomas food market, USVI, and lo ‘n behold there is a SPECIAL on goat meat! Well this pirate is certainly not going to pass up a deal like this… $3.99 marked down from $5.99/lb.! The thought of it sent me back to Kenya in the late 70’s, the first time I had goat. It…

Oktoberfest Schnitzels – From Wiener to Jaeger

Oktoberfest is in the air and it’s got to be my favorite time of year! Maybe it’s because I delivered an Oktoberfest baby 24 years ago while living on our Panda 38. Or maybe it’s because the winds pick up, the heat dissipates and you can get in some great Bay sailing. Or just maybe it’s the beer.…

Pork Tamales in Banana Leaves

We have pressure cooker madness onboard our sailing vessel today.  Nothing illegal or sinister about this pressure cooker, but I have to admit these Tamales Wrapped in Banana Leaves are so good they should be outlawed! Pressure cooking is a go-to method onboard a sailboat, using less time and energy than conventional cooking. Plus you can lock down the…

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…

Greek Lamb Chops

Captain Peter and I haven’t made it across the Atlantic yet to cruise the coasts of Greece and Turkey, but it is high on our list.  Until then, we whip up a good Greek-inspired meal now and again to get in practice.  These lamb chops are a quick and delicious favorite, served with couscous and a…