Stuffed peppers are one of my favorite fallback recipes because they’re not even really a recipe…they are “assembly instructions.” Your ingredients are bell peppers, ground meat, prepared grain, aromatics and seasonings, and cheese…within each of those categories, you have an enormous range of choices, making this one of those “Lord have mercy what do I…
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…
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…
After a great time at the Fernandina Beach Shrimp Festival and an easy sail up the coast, we find ourselves hunkered down in Charleston, due to an early surprise: the first named subtropical storm of the season…the earliest ever…Ana. With seas of 15 feet and gale force winds up to 60 knots on our nose,…
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,…
This super easy, hot and satisfying sandwich probably doesn’t need an explanation. We all know what goes in a Reuben, but do we ever think to actually make them? They’re Pub food, after all…to be made in one of those kitchens that Guy Fieri visits. But what’s good in a Diner or a Bar &…