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…

Hot Cross Buns for Easter

Happy Good Friday to you!  Lent is almost over (we should all have given up pandemics…) and the resurrection is upon us, so time for a warming, homey, traditional holiday recipe.  Hot cross buns are typically British.  A wonderful nautical bit of lore: The Widow’s Son pub in Bromley-by-Bow had a Royal Navy sailor hang…

Eggs Sardou

I alluded ever so vaguely to it two weeks ago … Caroline brushed up closer last week with making bread, because there is none to buy.  But this week we have to acknowledge full-on: things are a MESS for those not already sequestered in a floating home where non-cohabitants have at least an anchor line-and-chain’s…

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…

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…

Gingerbread Crew

If there is one thing the internet has done, it’s to bring home the fact that, with 6+ billion of us on this planet (most of us with smart phones), there is very little new under the sun.  That said, I just had the opportunity to wonder if I was the first person in the…

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…

Chicken Tostadas With Homemade Refried Beans

This is one of my go-to recipes for when I have leftover cooked chicken.  And refried beans are one of those things you could just eat from a can … in this version they are still mostly from a can, but soooo much tastier.  Here’s a fun story: I made the above platter of five tostadas for…

Cajun Catfish Courtbouillon

Happy National Catfish Day, Scallywags!  Okay, so a couple of introductory explanations.  First, here in Cajun country, it’s pronounced “Coo-BEE-yohn” with a silent “n” … which isn’t normal “en Francais.”  Second, it’s Cajun so it’s thick and highly spiced and stew like, as opposed to the french version which I am told is a delicate…