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…

Greek Pastitsio

  Pastitsio is a Greek dish traditionally made with tubular pasta. However it can be made with Ziti, Penne or Elbow Macaroni as well. Whenever I happen to find tubular pasta at a specialty grocer I get it, just so I can make Pastitsio. I like to call this the Greek version of lasagne, but it…

Braised Roast Beef

If you’re needed more in the cockpit than you are in the galley, here’s a versatile recipe that can be easily made under way and thrown into a multitude of yummy meals. I prepared this braised roast beef one evening while we were looking for anchorage. 10 minute prep time: brown the beef, toss the ingredients into a pot, set to…

Grilled Pork Tenderloin with Rum Cherry Glaze

While Pirate Caroline’s Wiki Chick’n last week looked delicious, and we have nothing against vegetables in their rightful place, we felt the need to balance all that excess nutritional virtue generated by the faux meat product with something unabashedly meaty. A few weeks back we anchored out together off our favorite Eastern Shore town of…

Mediterranean Stuffed Peppers

Stuffed peppers are one of my favorite fallback recipes because they’re not even really a recipe…they are “assembly instructions.”  Your ingredients are bell peppers, ground meat, prepared grain, aromatics and seasonings, and cheese…within each of those categories, you have an enormous range of choices, making this one of those “Lord have mercy what do I…

Pressure Cooker Corned Beef & Cabbage

The pressure cooker remains a favorite galley gadget for many sailors. And it is just perfect for your upcoming St. Patrick’s Day celebration of corned beef and cabbage. What would normally take at least 3 hours to cook, takes half the time; half the propane. And it’s easy, using salted, packaged meat and hearty vegetables…

Galley Gala Christmas Dinner

The year 2014 has been a full one for the Galley Pirates and their Captains.  Six months in southern Afghanistan for one, sending the last kid off to college for another, and in between finding as much time to sail and simply spend time with sailors–frequently around the dinner table–as possible.  Such a year calls…

Seared Tenderloins with Burgundy Mushroom Sauce

Sailing into anchorage at dinner time––chopping onions with a breeze coming in the galley porthole–– is probably the most heavenly time in any galley chef’s day. Such was our sail into the West River while I prepared all the ingredients for tonight’s meal, Seared Tenderloins with Burgundy Mushroom Sauce. Passing by Sid and Sal’s Famous…