Lavender Cornish Game Hens

Yesterday’s salad was lovely, non?  Oui…and so, on to the main course: Cornish game hens baked with lavender.  I served them with very simply prepared french green beans, sauteed in a combination of equal amounts butter and olive oil, steamed until al dente (if you can apply that to vegetables), and salted and peppered to…

Jerk Chicken Pies

Meat pies are undoubtedly one of the most satisfying on-the-go meals when you’re cruising. We mentioned a similar recipe, Jamaican Meat Pies, last season. This is a slightly spicier take on those, using chicken instead of beef. But warning: they are time consuming to make, so plan ahead and be prepared. The right atmosphere will…

Italian Meatloaf Sandwiches

Meatloaf is a great make-ahead meal for a long cruise. It’s so easy to prepare and freezes well. And the meatloaf itself is filling and nourishing, whether you eat it plain or in a sandwich, hot or cold. This Italian Meatloaf was made and frozen the week before our cruise from Fernandina Beach to Charleston.…

Weavers’ Warm Potato Salad

The challenge this week was to create a special dinner aboard for Mother’s Day that would please both my mother, who loves her fresh fruits and vegetables, and her friend Gary who likes meat and potatoes and wonders why you would bother to eat vegetables when that is what meat eats.  Enter Captain Peter’s grandmother’s…

Shrimp Scampi on Angel Hair Pasta

Still humming tunes from the Swinging Medallions we headed north from Amelia Island to Charleston on Gary and Torie’s Hylas 54, Solitude. With an 80 ft mast, there was no dreaming of puttering up the Intercoastal. But fortunately, we were blessed with fairly calm seas under way, and were able to continue the 52nd Annual Fernandina Beach Shrimp Festival celebration,…

Baked Salmon Provençal

Spring…finally! And thoughts turn to Provence. Le printemps dans le Sud de la France. And this salmon recipe has it. Asparagus, Herbs de Provence, a little truffle salt. Although salmon is not the typical Mediterranean poisson, it’s versatile and works great with this, and most any fish recipe.

Davy Jones’ Clam Dip

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…

Spinach, Pear & Gorgonzola Salad

This is a great salad any time of year. It can stand on its own as a meal with all your necessary food groups…bacon, spinach greens, walnuts, pears, pomegranate seeds and gorgonzola. Did I get your attentions now? Yum!

Caramelized Parsnips

When was the last time someone served you parsnips? Good chance, never. Parsnips are a forgotten vegetable of the 1950’s farmhouse. Before that, a European Renaissance staple. Needless to say, there’s nothing “nouvelle cuisine” about parsnips. But this Galley Pirate is trying to rejuvenate the parsnip’s reputation. They have a distinct aroma and flavor unlike…

Parade of Lights Buffet

Scroll down to see amateur videos of this year’s parade of lights! Every year on the second Saturday in December, the Eastport Yacht Club sponsors the Annapolis Parade of Lights, with sailboats bedecked and pirates a-reveling! Many participants like to warm up (or close down, or both) with hors d’oeuvres and cocktails aboard, your Galley…