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…
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…
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…
If you are the type of pirate who gets a periodic craving for a good piece of beef but a warm steak loses its appeal in the summer heat, this recipe might be just your thing. “Black and blue” is the designation for a steak charred black on the outside but still raw on the…
In these very strange times of isolation…working from home (if we can work at all), communicating through Zoom, wearing masks and suspicious of complete strangers whose smiles are covered…I think we are all leaning towards things that bring normalcy to our lives. Comfort. We reread our favorite books, binge watch our favorite programs, and of…
It’s that time of year when it’s still a little cold and the season is still a little boring, but pirates turn into leprechauns and unashamedly drink Jameson instead of Mount Gay. We Galley Pirates have had a good six seasons of St. Patrick’s Day recipes, and no two are alike. So next up is…
Sometimes a crew just needs meat and potatoes, ya know? And no better cut than short ribs for flavor, well marbled and bone-in, but that’s IF you have a good long time to braise them until they fall off the bone. Tonight I did not have that time. We had a great afternoon sail and…
I can’t believe I’m the Galley Pirate lucky enough to happen upon Shepherd’s Pie as dry blog-powder. This is the third of our series “Ace the Eleven Year OId Comes Aboard and GP Panics About What to Serve Him.” Ace is a camping aficionado, so I figured Shepherd’s Pie had to be in his repertoire. …
When you have the hankering for a steak but don’t have an available grill, Steak au Poivre, or better yet, Filet Mignon au Poivre is always a winner. It’s an elegant dinner that you can prepare in short order, perfect for that haiku cruise with your skipper. The image above shows a juicy medium rare…