Cajun Catfish Courtbouillon

Happy National Catfish Day, Scallywags!  Okay, so a couple of introductory explanations.  First, here in Cajun country, it’s pronounced “Coo-BEE-yohn” with a silent “n” … which isn’t normal “en Francais.”  Second, it’s Cajun so it’s thick and highly spiced and stew like, as opposed to the french version which I am told is a delicate…

Shrimp Tacos With Homemade Flour Tortillas

Ahhhhh, Memorial Day weekend.  Start of summer, and glorious galley adventures.  And what better on-board tribute to the day than to feed and float a recently retired Coast Guard Captain?  While Capt. Kevin and his son Brandon were our guests of honor for the day on Night Town, Doug is still the skipper…and requested SPICY. …

Coffee Flummery

This brilliant and storied dessert recipe comes courtesy of our friends Amy and Mark, and particularly Amy’s mother.  Even before we tried it, we seized upon it because of the name…it’s just fun to say, and the limerick possibilities are intriguing.  But it turns out to fill a critical gap for us on Upward Wing. …

German Apple Pancake

The thing about Easter is it’s always still a little chilly — spring, no doubt, but not necessarily warm.  Pirate Kristin grew up in Boston where you wore wooly tights under your frilly Easter dress, and not infrequently “got lucky” … colored eggs are easier to spot in the snow.  Even down here in the…

Cordon Bleu Chicken Fingers

Or as our guest sailor today would call them, “Doigts de Poulet Cordon Bleu.”  Ace and his dad Wendell joined us today to see how fast we could cross Lake Pontchartrain, sailing to New Orleans and back.  Your Galley Pirate wasn’t quite sure what eleven year olds eat, and surveyed several scalleywags who reliably reported…

Banh Mi Burritos

Do you ever have those gastronomical descision-making crises where every single ethnic food category seems like exactly what you’re craving?  Do I want Thai or Middle Eastern or Vietnamese or Mexican?  And then do you ever want said cravings to be available almost instantaneously?  And then … do you realize you’re on a boat somewhere…

Spinach Salad With Apples and Maple Vinaigrette

  This is a short-but-sweet recipe just meant to get the seasonal culinary juices flowing!  I served this recently with a bacon and sweet potato galette on an evening when we desperately wanted it to be autumn, but were still a couple of days early.  The combination gave us the satisfaction of seasonal flavors, but…

Ratatouille, His-n-Hers

  The crew of Upward Wing are very compatible; few sources of friction; all maritime marital bliss.  I say this so that you will know I’m NOT complaining but…Captain Peter doesn’t eat eggplant.  This is something I can generally live with, but not during Indian summer when eggplant, summer squash, tomatoes, herbs and peppers are…

Nanaimo Bars

These absurdly delicious no-bake, almost fudge like cookie bars originate from a Canadian city on Vancouver Island, but this weekend aboard Upward Wing I made them decidedly Cajun by adding them as a “second verse”  of a local joke.  As it’s told, as a hurricane was approaching the bayou country* one Cajun turned to the…

Caveman Caprese

  Yep, still in our open-air galley here in New Orleans, doing as much as we can on the transom grill and otherwise up top until autumn weather kicks in.  Tonight we adapted a recipe from one of my favorite cookbooks — The Thrill of the Grill — into what I like to call a…