Calaveritas

Happy Dia de Los Muertos, Skallywags!  We decided on a slight twist to the traditional cookie for the Mexican holiday, adding cardamom to the mix and … well … eye patches to a few of the mateys, because how can you have a bunch of skulls and not a few eye patches on Galley Pirates. …

The Great New Orleans Ferdie Po’ Boy

These are so over-the-top you don’t even find them at every po’ boy restaurant in New Orleans.  Pioneered by Mother’s Restaurant, this classic is variously interpreted as a roast beef po’ boy with ham and cheese or a ham and cheese po ‘boy with roast beef debris.  Mother’s didn’t have cheese — it was just…

Chicken Tostadas With Homemade Refried Beans

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…

Reuben Flatbread

Do you want something super yummy and super easy to take to your next football party? Something filling, great with beer, and no one else will be bringing? Well, you’ve got to try this “Reuben without the sandwich.” A flatbread piled high with pastrami, sauerkraut and Swiss cheese. If you buy a pre-made pizza crust,…

Watercress Salad with Mango & Avocado

This colorful salad is the perfect combination of sweet and peppery, tangy and mild ingredients. When choosing your mango and avocado for this salad make sure they are not overly ripe. You’ll want everything to hold up being tossed around in the dressing and watercress.

Ahi Poke

Poke (pronounced poh-keh) originated from native Hawaiian fishermen, Lawai’a, who would slice up small reef fish and serve them raw, seasoned with whatever was on hand like sea salt, candlenuts and seaweed. So as Alex’s bachelor party set off to be the Lawai’a of the Atlantic…a little “under the weather” from bachelor party festivities and…

Piña Colada

An army of Koa warriors is infiltrating our saloon armed with Piña Coladas. That’s the way I like to fight! And since we’re boat people we’re going to make this recipe simple, no power tools.

Blueberry Grunt

A Fungy, a Grunt and a Cobbler. This is not the beginning of a joke or a scene from Wizard of Oz. They are all similar dishes of poached fruit with a dumpling-like topping simmered into a gooey, puffy dessert. Their roots are maritime Canada and New England; ground zero: Nova Scotia. And the preferred…

Smokey Sloppy Sliders

If any of you have spent time in Iowa you might be familiar with the traditionally popular Maid-Rites. These little “Sloppy Joes,” or as they call them “loose meat sandwiches,” are what kids grew up on in Iowa. Predating McDonald’s by almost 30 years, I’m guessing they were the vision of what fast food sandwiches…

Caprese Pasta Salad

It’s tomato season!! They’re ripe and fresh off the vine in every market. Plum tomatoes, heirloom tomatoes, grape tomatoes…you name it. So off to Graul’s I go to get a pound of local tomatoes in a variety of colors. I’m going to mix my favorite Caprese Salad with a little pasta to create a satisfying…