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.
This lunch aboard 50-foot trimaran Firefly in late October en route to San Diego from Newport Beach was an outrageously good riff on a Susan Spicer recipe, itself a twist on the traditional Italian sandwich created in New Orleans. When you are cruising down the California coast toward the start of the Baja Ha-Ha rally,…
Jamba-LIE, Crawfish Pie, Me-Oh My-Oh…Son of a gun, Gon’ have big fun, on da bay-oh! Sing it with me, Pirates! And a happy, maritimey Mardi Gras to you all. Con gracias to el Nino, New Orleans is about to have her second-warmest Mardi Gras on record. That calls for a sail on the lake! And a…
There is nothing like the New Orleans King Cake. Like its medieval French ancestor the Galette des Rois, it is traditionally served on Epiphany or Kings Day, after the 12th night of Christmas. But in that beautiful way that New Orleans takes delicate french things and makes them its decadent own, NoLA serves this giant…
A New Orleans Crawfish Boil on Chesapeake Bay Substitute Pirate Captain Peter here! It’s not often that I’ve had a loved one away for six months in a war zone. It was hopefully the only time my wife will be that person. What’s a New Orleans native to do to welcome her home? Throw a…