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…
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…
Ahhhhh, Memorial Day weekend. Start of summer, and glorious galley adventures. And what better on-board tribute to the day than to feed and float a recently retired Coast Guard Captain? While Capt. Kevin and his son Brandon were our guests of honor for the day on Night Town, Doug is still the skipper…and requested SPICY. …
This brilliant and storied dessert recipe comes courtesy of our friends Amy and Mark, and particularly Amy’s mother. Even before we tried it, we seized upon it because of the name…it’s just fun to say, and the limerick possibilities are intriguing. But it turns out to fill a critical gap for us on Upward Wing. …
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…
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…