This luscious sauce comes from Peter’s family, and is a vegetable-rich take on what is sometimes a creamier affair. It pairs beautifully with fresh shrimp either as a dip, or over a bed of lettuce as a salad. And the color is quite Christmas-ey for a dip. While the classic chef will probably insist upon…
It’s that time of year when hearty comfort food reigns. Pot roasts and potatoes, gravy, casseroles, roast chicken. And with these meals comes the classic “leftovers” dish…pot pie. No galley chef likes to keep leftovers in the ice box for too long. Stored food gets banged around, tipped over, leaks, and ultimately falls to the…
You MUST have a heuvos rancheros recipe for those mornings where you want something warm and filling, but not too challenging. Like when you will be weighing anchor on a foggy morning, or camping up north in autumn. This is an astoundingly good recipe, adapted from one of Emeril’s…I believe our most recent guests said…
Sailing into anchorage at dinner time––chopping onions with a breeze coming in the galley porthole–– is probably the most heavenly time in any galley chef’s day. Such was our sail into the West River while I prepared all the ingredients for tonight’s meal, Seared Tenderloins with Burgundy Mushroom Sauce. Passing by Sid and Sal’s Famous…
Saturday night at anchor in the West River. Caroline is breaking out the pressure cooker for moroccan chicken, so we have starter and sides duty. We’ll stay roughly in the region with tabouleh for a side (future post…nothing outrageously unique as a recipe, but one of my favorite summer sides — cool, with grain and…
The only time we’ve had left over crab cakes is, unfortunately, due to sea sickness. It starts with “Yes, I LOVE crab cakes!” to “No thanks, I’m not too hungry just right now” to “I think I’m going to go below and lie down for a bit.” At which point we intervene. But left over…