This is my first shot at trying to reproduce my absolute favorite sandwich from famous New Orleans eatery Cochon Butcher. Their Buckboard Bacon Melt is unbelievable; I’m not quite there, but even part-way there is pretty damned good, especially on a brisk day early in the sailing season. Early season also means the collards–one thing…
On the hook in Pelican Bay — a remarkably beautiful 85% protected anchorage on the southeast corner of Dauphin Island at the mouth of Mobile Bay — this was supposed to be dessert at dinner our first night. But the incredibly long and harrowing passage (getting INTO a narrow-inlet barrier island anchorage in a boat…
This is one of my best original concoctions to date, full stop. Truly delicious. We are in a strange and somewhat insulting weather pattern down here on the Gulf, with lows in the 40’s at night, but also hurricanes … kinda like having wrinkles and acne at the same time in life … just totally…
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…
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,…
Or as they call it colloquially, “Gumbo Z’herbes” or just green gumbo. Sure, it’s the Friday before Superbowl Sunday and we would normally be serving up a recipe for your game day snacking: something like our bourbon shrimp pops, crab stuffed mushroom caps, jalapeno poppers or — if the Saints were playing — oysters rocketfeller…