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!…
Venison is not easy to come by for most cruisers, but this is a recipe that can be made with any lean meat. Try it with extra lean ground beef, goat or buffalo. Since venison is particularly lean, wrapping the meatballs in bacon gives the meat extra flavor and depth. And as you can see from…
This is a versatile seafood appetizer for any party, casual or formal. Canned clams are readily available year-round so this dip can be served from New Year’s Eve to 4th of July. It’s easy to make, just be sure it sits for a few hours or overnight so all the flavors combine. And remind your…