It’s that PUMPKIN TIME of year and we’re jumping on the hay bale wagon filled with pumpkins and straw to find the best pumpkin cake recipe. Not surprisingly we think we found it. Being made from almond flour and lots of eggs, this cake tastes more like a bread pudding than a traditional fluffy cake.…
I’ve seen many variations of these cute little mummies this time of year. They are typically filled with cheese, similar to our Jalapeńo Pirate Popper recipe. But for a sophisticated variation I’m stuffing these with a grilled salmon/chipotle pepper/cream cheese mixture. I thought you could safely say these were meant for a more “mature” crowd.…
Having drinks in the cockpit with friends we thought we knew, a “past life secret” slips out. Nancy and her mother had a pierogi business, Pirogi Priest, in her earlier days in Connecticut. They made each pierogi by hand to benefit a children’s charity started by a local Catholic priest, then sold their pierogis nationally.…
Happy Halloween! It’s that time of year again when Galley Pirates celebrates Día de Muertos, the Mexican holiday that honors the dead from Oct. 31–Nov. 2. Last year we brought you Chicken Mole, hauntingly spicy enough to raise the dead as they’re begging for beer. This year is the traditional Pan de Muerto or Bread of the Dead.…
It’s that time of year when we adults can turn ourselves into crazed adolescents without for a moment thinking we are acting immaturely. Yup. Halloween brings out the worst in us. Aargh! So why stop now? To help celebrate the season we are bringing you three sublime cocktails with added creepiness.
For a healthy and refreshing alternative to candied yams, try this combination of autumn vegetables which brings out the lighter side of sweet potatoes.