Grits, Greens and Ham

When I saw this recipe on Serious Eats I immediately thought … “somebody visited the South.”  It’s such a quintessential southern dish, and yet … I had to correct a few regional inconsistencies: grits don’t call for hifalutin’ cheese like Parmesan, kale is not a thing in the land of collards, and I’ve never heard…

Black-and-Blue Beef Salad

If you are the type of pirate who gets a periodic craving for a good piece of beef but a warm steak loses its appeal in the summer heat, this recipe might be just your thing. “Black and blue” is the designation for a steak charred black on the outside but still raw on the…

Thai Mango and Sticky Rice

In March, just before we all went into lockdown, this pirate spent two weeks in northern Thailand eating her fill of delicious khao soi, som tam and khao niao mamuang every day.  Grateful to make it home before borders were closed, she nonetheless went into Thai food withdrawal, and the first dish she was compelled…

Crawfish and Asparagus Risotto

We hope you all are well.  Social distancing and self-isolation being a normal, periodic thing for sailors, the day to day of this challenge has been manageable for Upward Wing.  Grocery store shelves are a bit stark, but if you shop local, you can find a breath of spring and down here on da bayou,…

Pressure Cooker Beef Short Ribs

Sometimes a crew just  needs meat and potatoes, ya know?  And no better cut than short ribs for flavor, well marbled and bone-in, but that’s IF you have a good long time to braise them until they fall off the bone.  Tonight I did not have that time.  We had a great afternoon sail and…

Kolaches (aka TX breakfast hot dogs)

There was a time when your faithful Pirate had not heard of these wonderful one-handed breakfast treats.  I KNOW…Captain Peter was equally incredulous when I asked “what are these kolaches?” that I was reading about.  “YOU’VE NEVER HAD TEXAS BREAKFAST HOT DOGS?!?” was his response.  We met and married late, so we occasionally discover these…

Curried Chicken and Greens

Well.  After all my whimpering last week about how not-carefree the year had been, as I prepared my lucky peas for New Year’s Day, I turned the corner into the new year with a resolution to simply incorporate a little more paradise wherever I can.  So for a beautiful southern winter day and a late…

Peas, Greens, and Andouille Stew

One of the challenges of food blogging is how to select the photo that makes the food look best empirically vs. the photo that makes it look genuine in the context of your own reality (and, if you are remotely calibrated to your readership, their own).  I am going to be abruptly honest here: 2019 has…

Fatteh and Fatoush

End of summer special, here, from your southernmost Galley Pirate.  A little Levantine leavening for your Friday.  Fatteh is one of my favorite dishes at my favorite Lebanese restaurant, and just didn’t seem that daunting — the word actually means “crushed” or “crumbs” … imminently achievable standard in a galley — so I went looking…

The Great New Orleans Ferdie Po’ Boy

These are so over-the-top you don’t even find them at every po’ boy restaurant in New Orleans.  Pioneered by Mother’s Restaurant, this classic is variously interpreted as a roast beef po’ boy with ham and cheese or a ham and cheese po ‘boy with roast beef debris.  Mother’s didn’t have cheese — it was just…