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 we sailed into Santa Marta, Columbia, we had no idea what fantastic food would be there to great us. And we didn’t have to go far to look for it. Street vendors were everywhere, selling arepas and empanadas from their mobile stands by the beaches and sidewalks. Unlike my co-pirate’s Easy Empanadas that use…
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…