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…

Chimichurri Steak Tacos

Galley Pirates Truth Bomb* : we do not make a completely new and different meal every day of our lives.  When you are not looking, we — like other mere maritime mortals — repeat our favorites and go-to’s (go’s-to?) and standbys over and over again.  We do endeavor not to tire you all with repetition,…

Lemon Ginger Macaroons

If you like coconut and occasionally experience URGENT cravings for a fresh, warm, homemade cookie that require sating in “slice-n-bake” timeframe or less, then this is your recipe.  A handful of ingredients — most of which you probably have, and which are easy to keep on the shelf for just such emergencies — and about…

Serrano Ham-Wrapped Tuna Muffulettas

This lunch aboard 50-foot trimaran Firefly in late October en route to San Diego from Newport Beach was an outrageously good riff on a Susan Spicer recipe, itself a twist on the traditional Italian sandwich created in New Orleans.  When you are cruising down the California coast toward the start of the Baja Ha-Ha rally,…