Whenever I come across a bowl of Cream of Crab Soup in a restaurant…one that makes me drop my spoon and pause because it’s so good…. I try to reverse-engineer the ingredients. I know I could just query the chef, but that seems like cheating and no good chef is going to give away those…
Happy holidays to all of you out there! Many are hunkered down weathering flooding, many are shoveling a foot of snow. No matter what your weather conditions, hopefully you are within your bubble of loved ones now. Or are dreaming about 2021 when you hopefully can be.
Bonne Année, mes Cheres! In New Orleans — and, I’m told, much of the South — we eat black-eyed peas on New Year’s Day for luck in the coming year. This purportedly dates to the end of the Civil War, when Confederate soldiers and those remaining Southern citizens had little to eat, and felt pretty…
Chateaubriand. A quintessential, elegant holiday meal. One you wouldn’t necessarily think to make on a sailboat. Tonight was a special night though…the Eastport Yacht Club Parade of Lights. Our chef-guests Alyson and Jamie were bringing Focaccia Farcita, Brie and Cranberry Jalapeño Spread en Croute and Cranberry Wensleydale en croute…topped with a pastry mermaid and a galley pirate sword!…
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…