Crew Mess
Beef Wellington is creative and easy
Release your creative side and show your special someone you love them with this easy seven-ingredient dinner. Ingredients: 4 tbsp black pepper 2 beef tenderloins, 2 inches thick 2…
Recipe for Strawberry Guava Scones
Strawberry Guava Scones When I first started my career in yachting, I was a sailing instructor in Seattle. I would embark up to six students on 40-foot sailboats for…
Crew Mess recipe: Pork tenderloin with cranberries and cinnamon
This month’s recipe is a holiday favorite that I picked up while living in the Pacific Northwest. This one-skillet recipe has been one of my favorites for decades. Ingredients: 4…
Cinnamon french toast the cheater’s way
Cinnamon French Toast – The Cheater’s Way Ingredients: Ready Dough, from the frozen foods section 1 stick butter, room temperature Ground cinnamon Sugar Flour Tin foil Buttered bread pan Raisins…
Recipe is easy for chicken and broccoli casserole
Twenty years ago, I assisted an owner deliver a 47-foot Chris Craft Constellation down the Arkansas and Mississippi rivers to Destin, Fla. In Vicksberg, Miss., I discovered an antebellum rooming…
Turtle Cheesecake with a twist
There are many ways to make cheesecake, but the base of it all is the crust. It is all too easy to buy a ready-made graham cracker crust. However, making…
Crew Mess: Chicken with Asiago Cheese
Chicken with Asiago Cheese Asiago cheese has a protected designation of origin (like champagne) and is produced in the alpine area of Italy in the town of Asiago, province of…
Crew Mess: Grilled steak and orzotto
I like ponzu. OK, there, I said it. I not only like it served with tuna tataki and Asian dumplings, but I also like to dip my sushi rolls in…
The Crew Mess: Ginger-Lime Stir Fry recipe
Recently, I was at my butcher and saw on sale something called “boneless sirloin flap steak.” The unflatteringly named cut is similar to skirt and flank in that it comes…
The Crew’s Mess: Chimichurri Beef Steak
When cooking for one’s self or one’s crewmates, simplicity is the rule. However, that doesn’t mean you have to sacrifice good quality and taste. I like to keep it friendly…
