The sun finally came through today, just in time for USNA Commissioning Week! It’s Annapolis’ rite of spring so what better way to celebrate than to prepare a dish with a local spring favorite…asparagus. The Chesapeake Bay area, with it’s loamy and sandy soil, produces some superb asparagus. I’m running late this morning, so this “breakfast” actually turned into…
Does your mother worry about you? Does she think you’re bound for a Darwin Award with your crazy sailing adventures? Well, this Mother’s Day show her what incredible delights can come from that tiny sailboat galley of yours. The perfect Mother’s Day gift is not flowers or Sunday brunch at a crowded restaurant. It’s cream puffs!…
Venison is not easy to come by for most cruisers, but this is a recipe that can be made with any lean meat. Try it with extra lean ground beef, goat or buffalo. Since venison is particularly lean, wrapping the meatballs in bacon gives the meat extra flavor and depth. And as you can see from…
Continuing on with our India Night recipes we’re going to walk you through making fresh Naan, then on to Raita. Naan takes some skill and some time, so be patient.* Fortunately, Jamie, the baker of tonight’s two chefs, has what it takes. (He used to teach midshipmen how to sail. No need to elaborate on his patience and…
This is a wonderful galley-cooked sandwich, great for cruising –using mostly canned ingredients– or a day sail, like today. In prep time it’s quick and easy, not too much different than making crab cakes. But a heck of a lot cheaper!
Barbecue sauce and mayonnaise are two things that are SO worth making homemade — they are entirely different and so much better fresh than the store-bought stuff. Yes…of course…I have those on my shelves too because sometimes the perfect cannot be the enemy of the good. The mock hollandaise sauce in a later post is…