I’ve been making this recipe for years, but always with chicken, not with the wild game the recipe was intended for. So when my son-in-law presented me with Chukar, a partridge similar to grouse, I pulled this recipe out again. It’s from Finland where the willow ptarmigan, or willow grouse, is common. They are not…
Being locked up with little to do but cook and eat, I seem to be turning a blind eye to calories. Back in the day, when you could go to an Indian restaurant…any restaurant…I’d typically get Tandoori Grilled Salmon or Chicken Malai Kabab, nothing laden in heavy sauces. Watching calories, you know! But now I’m…
This pirate is not much of a sports fan. I like sports … just don’t have the time or bandwidth to follow them fanatically*. But Louisiana has this fabulous tradition of cooking the opposing team’s mascot — mostly a college football thing, they roast a Cochon de Lait when they play the Razorbacks, alligator when…
End of summer special, here, from your southernmost Galley Pirate. A little Levantine leavening for your Friday. Fatteh is one of my favorite dishes at my favorite Lebanese restaurant, and just didn’t seem that daunting — the word actually means “crushed” or “crumbs” … imminently achievable standard in a galley — so I went looking…
This is one of my go-to recipes for when I have leftover cooked chicken. And refried beans are one of those things you could just eat from a can … in this version they are still mostly from a can, but soooo much tastier. Here’s a fun story: I made the above platter of five tostadas for…
If you love the flavor of Jamaican Jerk Chicken but find it’s not terribly convenient to make or consume offshore, you need to try these great turkey balls made with traditional jerk ingredients. Meatballs, along with meat pies, are the perfect hardy cruising food…packed with protein, carbs and tummy-soothing spices. You can make ahead and…
Many people avoid duck breast because of: a.) its lack of availability; b.) the fatty consistency of its skin; c.) unfamiliarity with how to prepare it. Well, if you can get ahold of good duck breasts (I get mine at Graull’s) the preparation is honestly, very easy. The trick is rendering the fat to create…
I’ve always wanted to make Pheasant Under Glass…it sounds so incredibly elegant. But sailors don’t come across this grasslands delicacy very often. We’re mostly handed duck and goose and such. So when my future son-in-law greeted me with a hug and a vacuum sealed frozen package of meticulously cleaned pheasant I couldn’t have been more…
We thought you pirates out there might be tired of the traditional Thanksgiving turkey by now. I know co-pirate Kristin and I are. And knowing many of you are seafaring creatures, we thought waterfowl might be a nice alternative this Thanksgiving. So I went on a hunt for a duck….recipe, that is… and found this…
What prompted me to make a full-on Greek meal tonight was not just the unusually dry, mid-70’s, Grecian-like weather we were having. Or that I needed a dinner to feed five. It was actually due to an over abundance of cucumbers in the garden. The cucumbers that you think aren’t bearing fruit until you discover one…