Lump Crab Loaded Nachos

There are few dishes that a Marylander won’t add crab to (although I have yet to see Crab Smoothies, but…) so Crab Nachos is definitely a no-brainer. With tons of cheese, sour cream and of course, Old Bay, these nachos are creamy and delicious. Yes, quintessential “Texas Meets Maryland!”

Prosciutto e Melone

  No, it’s not Friday. We’re just getting an early start to kick off Cantaloupe Weekend! Maryland’s Eastern Shore muskmelons are coming into full season about now and you might be lucky enough to get some, Maryland-grown or not, for your upcoming 4th of July dock party. Today I’m going to show you the Italian…

Jalapeño Pirate Poppers

  These knock-your-socks-off poppers came by way of fellow food lover, Alex. With roots in Ecuador and a family legacy of great cooking, she brought these stuffed jalapeños to a party in Baltimore a few weeks ago. I’ve had Jalapeño Poppers before but none with a kick like these! The secret? Well, it wasn’t the…

Clove Hitch Pizza Bites

It’s been a while since we practiced our knot tying. The last time Galley Pirates had a knot tying exercise was Bowline Pretzels. Well, we won’t stop there. One of my favorites knots that is oh-so-easy and oh-so-easy-to-forget is the clove hitch, another “Quick! Tie a line around that piling!” knot. It’s only two loops…

Fig, Sage & Brie Pinwheels

With Thanksgiving over, all the holiday parties are in full swing from now until January. And you’ve no doubt been invited to a few and asked to bring an appetizer. This is an easy to make crowd pleaser that can be assembled in a few minutes, given you have the right ingredients. My galley chef friend,…

Eggplanchetta

Most of my creations start with trying to duplicate something delicious that I ate at a restaurant. Of course I usually try to finagle the recipe out of them first. But try as I did, I was unsuccessful at La Posta in Panama City where we were greeted with champagne and little eggplant appetizers along…

Thai Laab Moo

Laab — or larb on many Americanized menus — is one of my favorite Thai dishes.  So imagine my surprise finding out while in Southeast Asia a few weeks back that it’s actually Laotian — the national dish of Laos, in fact.  I didn’t make it to Laos on this trip, so our intrepid readers…

Cornsicles (or Tamales-on-a-Stick)

Who knew you could make tamales cute?  Who knew you could make them with shrimp?  This recipe came from a cookbook of Native American recipes from the American southwest and we had them as appetizers for our Dia de los Muertos dinner.  Sure, they would have been cuter with actual popsicle sticks, but takeout chopsticks…

Mahi Sashimi

Day four of our off-shore excursion from St. Lucia to the Galápagos….we caught a fish. Gary set out lines and caught the quintessential Mahi; the exact picture you see in every Caribbean tourist guide. Not only did it give us three dinners but it gave him an important contribution to the Rally Control check-in: the…

Oysters Rocket Feller

Nothing says “Holiday Appetizer” more than oysters on the half shell, especially in the Atlantic region. This recipe is a variation of the traditional Oysters Rockefeller which originated at Antoine’s restaurant in New Orleans in 1899. It was created as a substitution for escargot, which apparently the French-descendent locals could not live without. To make…