Bruschetta at Baltimore Harbor Light

I love the burst of energy that comes with Indian Summer.  The languid August heat breaks, winds pick up, and you sense that it all will end too soon, so grab as much of it as you can, while you can!  That goes double for summer crops.  Ripe summer tomatoes and bushes of fresh herbs…

Coconut Shrimp

This is not going to taste like the Coconut Shrimp you get at a restaurant. This recipe is a little lighter. It’s not deep fried so the flavor of the shrimp dominates, but with a light coating of coconut. Low in oils and low in calories, it’s a bit healthier too. This is one of our buddy…

Crab Stuffed Mushroom Caps

It’s crab season on the Chesapeake, and the numbers are looking good this year for the crab population! So Galley Pirates are offering up an array of recipes using our region’s local favorite. What I like about this Crab Stuffed Mushrooms recipe is that is uses no breading. No bread crumbs, no shredded cheese, no eggs. Instead it’s made…

Cross Street Ceviche

I’m going to bill this as “adventure cooking” — Upward Wing was in downtown Baltimore’s Inner Harbor this fall, and for sailors, anything downtown is adventurous!  While Captain Peter tended to land-job obligations, Pirate Kristin headed up Federal Hill to Cross Street market to figure out what to serve for dinner as they set sail…

Dolmades (Greek Stuffed Grape Leaves)

I remember years ago when we lived aboard our Panda 38 I would occasionally make elaborate five-course Greek dinners… a little Ouzo with olives, feta and tomatoes…moving on to appetizers of Spanakopita, Dolmades and sometimes pickled octopus salad…all washed down with Retsina. Then on to Avgolemono Soup and a main course of Skewered Lamb, Moussaka or Pastitsio; finishing…

Bacon & Blue Pinwheels with Dates

Recently there have been some requests for more “docktail” appetizers. We get that!! At the end of a hard day of working on your engine, lubing your winches, priming your fuel pumps, sanding your dorade boxes, unclogging the head…and sometimes…believe it or not…even sailing, a pirate’s favorite time of day is cocktail hour. So, yes! We’re pulling out a new appetizer…

Bourbon Shrimp Pops

If you’re looking for a unique and fun appetizer for tomorrow’s Parade of Lights…or for any “docktails” get-together, this Galley Pirate’s exclusive is sure to be a hit! Marinated in Knob Creek Bourbon, garlic, brown sugar and soy sauce…along with some Ghost Peppers…then skewered “ying-yang” style to form a POP…they will be the talk of…

Ceviche Verde

You simply cannot go cruising without a good ceviche recipe…it is the penance you do for having JUST killed a fish…the highest use of the freshest seafood.  The best ceviche I ever had was on a deep-sea fishing trip in Mexico; we landed a 300-pound tuna and ate it every way we could think of…