Caveman Caprese

  Yep, still in our open-air galley here in New Orleans, doing as much as we can on the transom grill and otherwise up top until autumn weather kicks in.  Tonight we adapted a recipe from one of my favorite cookbooks — The Thrill of the Grill — into what I like to call a…

Shrimp Lardon on Fettuccini

Lardons, French salt pork similar to bacon or pancetta, are used as a seasoning for braised meat and all sorts of other things. Today, headed southwest underway to the coast of Columbia, we used them to season shrimp and vegetables, loading up a nice bed of vegetable fettuccini.

Cajun Singapore Noodles

So by now you all know Pirate Caroline is spending the first two months of her 2018 lounging about a luxury yacht on the passage of a lifetime.  I, on the other hand, have two months full of business travel (and alas, I am not a professional sailor).  That said, some of my destinations have…

Pan-Pacific Kabobs

Interesting day today on Galley Pirates!  We were at anchor, making Asian kabobs two ways…but more importantly we were shooting video for kicks.  In spite of the distractions, these turned out SPLENDIDLY.  Caroline went with a teriyaki beef, and I did the typical “Polynesian” mix of shrimp, smoked sausage and pineapple. And the pirates ate well…ARRRRR…..…

Salt Plate Surf ‘n Turf

Have you heard of this new trend? Cooking on an enormous block of 600 million year old Himalayan pink salt? Seriously! At the price of pink salt, you wouldn’t think there was enough salt in all the Himalayas to be able to sell it in 25 lb slabs. But apparently there is. For now anyway.…