A Weekend of Irish Weather: Steak and Stilton Pies and Soda Bread

May you always have walls for the winds,

a roof for the rain, tea beside the fire,

laughter to cheer you, those you love near you,

and all your heart might desire.

It felt like Ireland this past weekend, with all the wind, rain and hail, and it's still raining this Monday morning. However, rainy days are ideal days to spend in the kitchen, and that's what I did most of Saturday, preparing a small St. Patrick's Day dinner, and Sunday, making a pot of soup.

I had seen these English Steak and Stilton Pies in Saveur back in October, and they resurfaced in my brain on Saturday morning as an option for our St. Patrick's Day dinner. Although English in origin, the combination of beef, Stilton, and vegetables, all bathed in a rich stout and beef gravy, and topped with a buttery puff pastry crust, sounded comforting on a rainy St. Paddy's day. You could easily substitute lamb for the beef, and even add some potatoes, for a more traditional Irish dish.

I set up Trapper puppy's pen in the breakfast nook so he could see me, turned on some Irish music, poured a glass of Sparkling Shiraz, and started chopping and sauteing. Of course, Dooley was also there, sprawled out across the kitchen floor in his usual spot. Once everything was in the pot simmering, I had time to make a loaf of Irish Soda Bread.

You can use 6" pie tins per the recipe, ramekins or bowls. My only option was these lion's head bowls, and they worked just fine. You're also supposed to cut the pastry into rounds, but I cut the dough into squares, and just scrunched it up for a more rustic look. I also made a few adjustments to the recipe, adding a little more carrots and celery, and reducing the onions, rosemary, and cheese. The flavor of the cheese was still pronounced, but I think it would have been overbearing with the full 6 ounces. For the stout, I was able to snag the last bottle of Speedway Stout off the shelf.

Steak and Stilton Pies

Slightly adapted from Saveur

Makes 4 individual pies

Ingredients:

1/4 cup olive oil

1 1/2 pounds beef chuck, cut into 1" cubes

Kosher salt and freshly ground pepper

3 cloves garlic, finely chopped

2 medium yellow onions, sliced

3 ribs celery, thickly sliced

3 small carrots, thickly sliced

1 tablespoon minced rosemary

1 12-ounce bottle stout beer

1/4 cup cup flour

2 cups beef stock

2 teaspoons mustard powder

1 bay leaf

1 tablespoon unsalted butter

10 ounces mushrooms, quartered 

4 ounces English Stilton (or other blue cheese or Gorgonzola), crumbled

1 10-ounce package frozen peas

1 sheet puff pastry from 14-oz. package puff pastry, thawed

1 egg, lightly beaten

Preparation:

Heat oil in an 8-quart dutch oven over medium-high heat. Season beef with salt and pepper, cook until browned, 10–12 minutes, and transfer to a bowl. Add garlic, onions, celery, carrots, and rosemary to pan, and saute until soft, 10–12 minutes. Add beer, and allow to reduce until all the liquid is absorbed, 18–20 minutes. Add flour and stir until smooth. Return beef to pan, and add stock, mustard powder, and bay leaf. Bring to a simmer over medium-low heat, cover partially, and cook for 1½ hours.  Turn off head and set aside.

Heat butter in a 10″ skillet over high heat. Add mushrooms and saute until browned, about 8 minutes. Add mushrooms, peas and cheese to the beef filling.

Heat oven to 375° F. Divide beef filling among four ramekins or 6" pie tins (12 ounce capacity). Roll pastry into a 14" square; cut out four pieces. Brush ramekin or tin edges with egg, and place one piece of pastry over each.  Press to seal.  Cut a couple slits into pastry and brush with egg. Bake until browned, about 40 minutes.  Allow to cool 5-10 minutes and serve.

Irish Soda Bread and a few St. Paddy's Day decorations

Irish Soda Bread

Slightly adapted from Barefoot Contessa

Ingredients:

4 cups all-purpose flour (I used 2 cups all-purpose and 2 cups whole wheat)

4 tablespoons sugar

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice

1 1/2 cups cold buttermilk, shaken

1 large egg, lightly beaten

1 teaspoon grated orange zest

1 cup currants

1/2 cup Irish Whiskey (optional)

Preparation:

Preheat the oven to 375 degrees F. Line a baking sheet with a silicone mat or parchment paper.

In a microwave-safe bowl, combine the currants and whiskey and heat on high for 45 seconds. Set aside.

Combine the flours, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Drain the currants and mix into the dough. The dough will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared baking sheet and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

For a spur of the moment St. Patrick's Day dinner, this was just about perfect.  Now, PLEASE stop raining!

Reviving Traditions with Mario Batali's Porcini-Rubbed Prime Rib Roast

The Chew, starring Mario Batali, Michael Symon, Carla Hall, Clinton Kelly and Daphne Oz, celebrates and explores life through food -- from cooking and home entertaining to food trends, restaurants, holidays and more. It is broadcast live, weekdays, from New York City. In California, it airs at noon, so I've only been able to catch it a few times.

My mom happened to see the "Christmas Spectacular" episode, and told me about Mario Batali's Prime Rib Roast. Our Christmas Eve traditional dinner used to be prime rib, but we've celebrated at friends' homes the past several years. On Christmas morning, we realized we didn't have a plan for dinner. Mom reminded me again of Mario's Porcini-Rubbed 3-Rib Roast. I watched the video clip from The Chew, and couldn't get to the store fast enough! Thankfully, the butcher was able to accommodate our last-minute request, and I already had the ingredients for the rub. I came home, prepared the rub, slathered it all over the roast, and e-mailed a teaser photo to mom. 

Mario describes prime rib as America's greatest gift to the world - our beef is something special and we should celebrate it as the true centerpiece of the holiday table.  In Mario's recipe, the porcini mushroom powder makes the rub rich and delicious, equal parts of salt and sugar help create the wonderful caramelized crust, and the red pepper flakes provide a bit of spice.

The standing rib roast emerged from the oven smelling heavenly, with a beautiful, caramelized, spicy porcini-peppery crust, and perfectly pink throughout. Thank you, Mario, for reviving our Christmas tradition.

Mario Batali's Porcini-Rubbed Three-Bone Rib Roast
From The Chew, Christmas Spectacular Episode

Ingredients:

2 tablespoons sugar
2 tablespoons Kosher salt
2 tablespoons freshly ground black pepper
1 tablespoon hot red pepper flakes
¼ cup Porcini mushroom powder*
5 garlic cloves (minced)
¼ cup extra virgin olive oil
5-6 pound 3-rib standing rib roast (preferably cut from the loin or small-end)

*If you can’t find Porcini mushroom powder, simply grind dried Porcini mushrooms (about 3/4 ounces) in a coffee or spice grinder until they are powder.

Grind dried Porcini Mushrooms in a Coffee or Spice Grinder for powder

The ingredients for an amazing rub

In a small bowl, combine the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic, and olive oil. Stir well to form a thick paste.

Mix it up, and slather it on!

Rub the paste all over the roast, coating it evenly.

Now that's a nice piece of meat!

Wrap it tightly in plastic wrap and refrigerate for at least 12 hours (ours only managed about 5 hours). Remove the roast from the refrigerator, unwrap it, and let it stand at room temperature for about an hour before roasting.

Meanwhile, position a rack in the center of the oven and preheat the oven to 425 degrees F.

Place the roast on a rack in a roasting pan, rib side down and fat side up, and insert a meat thermometer in a thick part. Roast for 30 minutes. Reduce the oven temperature to 325 degrees F and continue to cook until the meat reaches an internal temperature of 125 degrees F (our 5 1/4 lb. roast took about another hour).  Remove the roast from the oven and allow to rest for 30 minutes before carving. During resting, the meat will continue to cook and will reach a final temperature of 135 degrees F (medium-rare).

Let it rest 30 minutes to allow the juices to distribute and the meat to finish cooking 

Using a long, sharp slicing knife or chef’s knife, cut the meat from the rib bones in one piece, following the contour of the bones.  Slice the meat across the grain into whatever thickness you prefer. 

See this Fine Cooking article, How to Buy and Carve a Prime Rib Roast.

Today, we thinly sliced the leftovers for sandwiches, with Swiss cheese, caramelized onions, and horseradish-mayo, and Dooley spent the afternoon happily feasting on prime rib bones.

Highlights of Gingerbread City 2011: Hit a Home Run for Epilepsy

Over 350 guests attended the Epilepsy Foundation of San Diego County’s Gingerbread City Gala on December 1 at The Grand Del Mar. Honorary Chairman Jeff Moorad, Vice Chairman and CEO of the San Diego Padres, was presented with the “Key to Gingerbread City." The theme, Hit a Home Run for Epilepsy, was an open-ended theme that challenged the gingerbread artists to create spectacular structures ranging from baseball inspirations to creative interpretations of the word "home."

Each year, the gingerbread-design competition and holiday gala attracts talented gingerbread artists, local celebrity chefs, and generous sponsors and patrons, who all join together in support of the mission to ensure that people with seizures are able to participate in all life experiences; and to prevent, control and cure epilepsy through services, education, advocacy and research.  We donated our photography services again this year.

Melody Morse won first prize in the Grand category for her Victorian Christmas.  She won last year's competition with The Tale of Despereaux Mouse World.

Victorian Christmas
Created by Melody Morse and Tiffany Morse

Melody's grandchildren inspired her this year, with their love of trains and all sorts of toys. Several of the elves resemble them - one with blond hair and blue eyes, the other brown hair and brown eyes. The theme was also influenced by Melody's love of all things Victorian, and the challenge to make something different. The string you see used throughout the structure - from the tiny baskets, horse's hair and bridle, cord for the cranberry garland, décor on the baseball, and all cords for the ornaments, was made using edible gourd strips. Rice paper dusted with corn starch was used to make the angel on the tree top, lining in the boxes, and the Christmas crackers. 

The names on the letters to Santa are a combination of names of family members. 

The fiber optic tree took a week to take apart, so she could use the internal structure. The interior trunk was covered with modeling chocolate, and the branches with dyed rice paper. The greenery on the tree was made using dyed Agar Agar, an algae noodle found at her favorite Asian food store. Soy wrappers were used to make the paper chain. The simplicity of the decorations on the Christmas tree reminded her of the way her parents decorated their trees growing up on their homestead in Alaska.

Most of the artists included some element of baseball, and it was fun to examine the structures closely to find those artistic touches.

Tiffany, Melody's daughter, carved several of the boxes using a wood burning tool and then a dremel tool. She also carved the train engine, rocking horse, lamb and toy soldier from a block of gingerbread using the same technique she employed last year for making Draco, her dragon.  She baked 1/4-inch of gingerbread at a time and then carved the large structure down to the shape and size she wanted.  

Victorian Christmas was purchased by Ron Kohn, the owner of Sprouts Farmers Market.  It will be displayed at Sprouts (Eastlake Parkway and 3rd Avenue locations, Chula Vista), and then donated to a library.

Veronica Centeno's Waterfall Home, a replica of Frank Lloyd Wright's Fallingwater in Pennsylvania, won Second Place in the Grand category.  

Waterfall Home
Veronica Centeno, Maria Gonzales, Hector Sanchez, Irene Fombon, San Ysidro Adult School

Fallingwater

Amanda Hamilton’s I’ll Be Home for Christmas won Third Place in the Grand category.  Amanda's husband, who serves in the US Navy, was able to come home this year for the holidays, and attended the Gala with Amanda.

I'll Be Home for Christmas
Amanda Hamilton, Shelly Ceciliano, Lulu's Sweet Art

The fourth Grand structure, Changing Seasons at Kylemore Abbey, was also stunning.  Kylemore Abbey is the oldest of the Irish Benedictine Abbeys. The Community of nuns, who have resided here since 1920, have a long history stretching back almost three hundred and forty years.

Changing Seasons at Kylemore Abbey
Moeve Rochford, Mary Margaret Rochford, Andrew Hertel, Sugar and Scribe Bakery

In the Petite category, Rancho Grande won first place.  The details were colorful and whimsical.

Rancho Grande
Imelda Guzman, Ana Flores, Nancy Wilson, San Ysidro Adult School

Enchanted Victorian Chalet was exquisitely decorated, and represented the ultimate, fairytale gingerbread house.

Enchanted Victorian Chalet
Kathleen Lange, Confectionery Chalet

The Golden Dream
Claudia Soto, Cecilia Rodriguez, Letticia Vazques, San Ysidro Adult School

San Diego Padres
Franciois Grosjean, The Grand Del Mar

The Grand Del Mar’s signature restaurant, Addison, features Relais & Châteaux Grand Chef William Bradley.  Chef Bradley was joined by several other distinguished chefs who offered delectable bites throughout the evening.

Fresh off winning Chef of the Fest at the San Diego Bay Wine & Food Festival, Chef Daniel Barron was well-equipped with an immersion circulator and liquid nitrogen for his creation:  Duck fat and butter poached local corvina, pumpkin custard, smoke almond fluid gel, crispy Maitake nitro, and crystallized micro Thai basil.

"Corvina-Almonds-Pumpkin"
Executive Chef Daniel Barron, Blue Point Coastal Cuisine

We were set up just outside the ballroom, with our camera and lights, and it was quite challenging running in and out with plates of food.  The chefs were very gracious in taking a little extra time to plate their dishes for the camera, and some even stepped away from their "kitchens" to run out the finishing touches and garnish.  

Chef Stephane Voitzwinkler presented this beautiful house cured salmon with local root vegetable salad.

House Cured "'Amed" Salmon
Executive Chef Stephane Voitzwinkler, Bertrand at Mister A's

Here are a few other favorite bites of the night...

Roasted Lamb Chop, Purple Mustard, Dried Cherry Spoonbread, Fried Leeks
Executive Chef Dennis Cortez, The Grand Del Mar

Seared Diver Scallop, Persimmon and Butternut Puree, Vanilla-Ginger Sauce
Executive Chef Steve Pickell, Cafe Champagne at Thornton Winery

Red Wine Risotto
Executive Chef William Bradley, The Grand Del Mar

Dark Chocolate Truffle Torte, Hazelnuts, Vanilla Bean Creme Anglaise, Gingerbread Ice Cream
The Grand Del Mar

We took many more photographs, available for viewing on There's a Newf in My Soup's Facebook page, in photo albums.  Next year, we hope to be on the other side of the camera with another gingerbread creation of our own!

Happy Holidays!

Sylvie's Turkey Breast Ballotine

For this year's Thanksgiving dinner, we traveled to a remote village close to the Mont St. Michel castle and dined in a historic stone manor with walls so thick that they trap all the aromas of the food being prepared in the kitchen. Well, not exactly, but that's how Chef Bernard Guillas describes his sister Sylvie's home in France, where she grows her own vegetables and raises chickens, ducks, turkeys, rabbits and sheep.

Sylvie's Turkey Breast Ballotine is featured in the Wings chapter of Flying Pans - Two Chefs, One World, the award-winning cookbook by Chefs Bernard Guillas and Ron Oliver.  It is also The Marine Room's featured recipe of the month. When we planned on just three of us for Thanksgiving dinner, I wanted a change from roasting an entire turkey with all the traditional sides. After spending an afternoon with Chef Bernard at Rancho La Puerta, I was inspired to prepare something from his cookbook.

Chefs Bernard and Ron have a passion for fine cuisine, travel, and life. Flying Pans takes you on a culinary voyage through forty countries, combining recipes with anecdotes, trivia, and stories. The recipes were photographed at San Diego's Macy's School of Cooking, and were all styled by the chefs themselves.

"The role of a chef is to create a feast for the senses...

 telling the tale of a region and its people via taste, texture, scent, and sight.

I am always striving to discover new styles of cuisine with original cultural roots."

 - Chef Bernard Guillas

Sylvie's Turkey Breast Ballotine

Sylvie's Turkey Breast Ballotine
Croissant Sausage Stuffing, Glazed Carrots, Cipollinis, Apple Cider Gravy
Minimally adapted from Flying Pans - Two Chefs, One World
The Marine Room's Featured Recipe for November 2011
Serves 8

Stuffing:

1 tablespoon unsalted butter
1 cup stemmed, diced oyster mushrooms (I substituted chanterelles)
2 cups minced leeks, white part only
1/4 cup chopped roasted hazelnuts
1/2 cup diced sun dried tart cherries
1 teaspoon chopped sage
1/2 cup chopped parsley
1 cup chicken stock
6 links hot Italian sausages, casings removed (about 3 cups)
8 large croissants, cubed
Sea salt and freshly ground pepper, to taste
1 4-pound boneless free range turkey breast
1 stick unsalted butter, diced
2 teaspoons chopped thyme

Preheat oven to 375°F. Melt butter in large skillet over medium heat. Add mushrooms, leeks, hazelnuts, cherries, sage and parsley. Season with salt and pepper. Cook 5 minutes without browning, stirring often. Transfer mixture to large mixing bowl. Add chicken stock. Fold in sausage and croissants.

Place turkey breast on cutting board. Butterfly-cut breast lengthwise to create pocket. Place two thirds of stuffing in center. Roll. Tie with butcher twine. Transfer remaining stuffing to baking dish. Cover.

Place turkey in roasting pan skin side up. Dot with butter. Season with thyme, salt and pepper. Bake 1 hour or until center of stuffing reaches 160 degrees, basting often. Bake reserved stuffing during last 30 minutes of cooking turkey. Transfer turkey to cutting board. Place roasting pan on stovetop over medium heat to make sauce.

Apple Cider Sauce:

2 tablespoons unsalted butter
1/2 cup chopped shallots
2 green apples, cored, chopped
4 leaves sage
2 tablespoons sifted flour
2 tablespoons balsamic vinegar
1 cup sparkling apple cider
2 cups chicken stock
Sea salt and freshly ground pepper, to taste

Add butter, shallots, apples and sage to roasting pan. Cook 5 minutes, stirring often. Stir in flour. Cook 1 minute, stirring constantly. Add balsamic and apple cider. Bring to boil. Add chicken stock. Bring to simmer. Reduce to sauce consistency. Strain through fine sieve. Season with salt and pepper.

Cranberry Relish:

1 cup dried cranberries
1 pound fresh cranberries
1 teaspoon grated ginger
1/2 cup freshly squeezed orange juice
2 tablespoons honey
1 tablespoon red wine vinegar
1 stick cinnamon
1/8 teaspoon freshly ground black pepper
Mint sprigs for garnish

Place all ingredients, except mint, in saucepan. Cook, over medium heat, stirring occasionally, until cranberries have popped and reduced to relish consistency, 6-8 minutes. Transfer to serving bowl, or individual serving ramekins. Serve at room temperature. Garnish with mint.

Vegetables and Presentation:

1/2 cup verjus (you can substitute ½ cup of Savignon Blanc plus 1 tablespoon apple cider vinegar)
1/2 pound young carrots, peeled, trimmed
1/2 pound cipollini onions, peeled
2 tablespoons butter
2 tablespoons honey
1 tablespoon minced mint
Sea salt and freshly ground black pepper, to taste

Add butter, verjus, honey, cipollini onions and carrots to large skillet over medium heat. Bring to simmer. Season with salt and pepper. Cover. Cook 2 minutes. Uncover. Cook until liquid is syrupy. Add mint. Toss. Adjust seasoning. Set aside.

Slice turkey breast into 1-inch thick slices. Place in center of warm serving plate. Garnish with carrots and cipollinis. Spoon sauce onto plate. Serve with cranberry relish.

Fresh ingredients for the Croissant-Sausage Stuffing

Chopped and ready to be sauteed

Large Croissants

Stuffed, rolled, tied, and ready for the oven

Some of the Cranberry Relish ingredients

Cranberry Relish

This may become a new Thanksgiving tradition in our home

Newfie Notes:

• I purchased a 4.5 lb. boneless turkey breast. When I unwrapped it, I discovered it was actually one full breast, or two half breasts. I decided to make two ballotines at that point, one from each half breast. Not knowing how to butterfly a turkey breast, I watched a few videos online. This one by Martha Stewart was helpful (but I still made John do it!)
• My turkey breasts took a bit longer than an hour, especially after opening the oven and basting often. Be sure to use an instant read thermometer to check the internal temperature, and remove from oven when the center of the stuffing reaches 160 degrees F. Allow to rest about 10 minutes before slicing.
• I bought day-old croissants for half price.
• Chanterelles are extremely expensive. The recipe calls for Oyster mushrooms.  I won't make that mistake again!
• I was unable to find verjus. As indicated above, Chef Bernard recommends substituting 1/2 cup of Savignon Blanc plus 1 tablespoon apple cider vinegar.
• The Apple Cider Sauce is out of this world!
• Don't wait until next Thanksgiving to try this recipe. It would be lovely for Christmas, or any special occasion.

Coronado Island Pirates Board the HMS Obsessed for a Halloween Sail

Ahoy, Mateys! Welcome to a recap of our 4th Annual Halloween Party. Last year's Villains on Trial theme was pretty amazing, but this year is going to be a tough act to follow. John spent endless hours researching, designing, and creating the pirate ship set, props, invitations, and our costumes. He added so many amazing artistic details. Although I bitched and moaned quite a bit during the process, I am so proud of my talented man. I talked him into leaving everything as is for another week or two, so we can enjoy it a bit longer and continue to chuckle at the aaarrrggghhs as people walk or ride by the house...

***

Legend be told, when the leaves begin to fall and a chill grips the air, in these parts, there be a ship only seen from a misty distance. The misfortunate who glimpsed her sails say she flies a banner of infamous pirate, Captain Juan Carlos Rodriguez Dominguez Christiania de Coronado. Ruthless, cutthroat privateer, bearing a Letter of Mark signed by the Queen of Spain herself. His ship, HMS Obsessed, sails the straights off Coronado, looking to pillage and plunder in the name of the Queen.

I heard tell from an old salty mariner, claims to have seen her late one hallowed eve. Overwhelming greed took hold the Captain and crew, as a shark to its prey. The Captain plotted course to steal the trident of Poseidon, Lord of the Sea. Slipping silently through the trade winds to the edge of the earth. Catching the deity in a dead calm of the doldrums, relieving him of his treasured trident.

Infuriated, the god whipped the seas into mountains of froth, a squall unlike any witnessed by man. He summonsed from the briny abyss the Kraken, so he could inflict bitter and merciless revenge. The crew fought valiantly to the last, an epic battle to save their ship and souls. As all weathered sailors know, their struggles were to be in vain. Victoriously, the monster sent ship, crew, and all, to the icy depths of Davey Jones’ Locker. Vengeful, the god damned all souls aboard to sail the water beyond the shores of Coronado for eternity.

In late October, when a frosty bluster blows a bitter mist from the sea, it pay you well to listen for the sounds of men on deck bringing canons to the ready. For Captain Juan Carlos Rodriguez Dominguez Christiania de Coronado and his crew of the damned come. An eternity of tortuous unsatisfied greed their compass. Enslaving those unsuspecting sailors to his eternally cursed crew, take what he may for their plunder.

***

The Captain, building the helm

The Captain, tying the rigging

Jumpin' Jenny

Pirate Party Invitation and Treasure Map

Awaiting the Arrival of the Crew
(Photo by Bob Younger)

OFFERINGS FROM THE BAR AND GALLEY

As the crew arrived, we offered Spiced Apple Martinis, made with 10 Cane Rum, Apple Cider, and Amaretto de Saronna.  Of course, the bar was stocked with wine, and several crew members contributed special bottles of wine, vodka and single malt scotch whisky.

Spiced Apple Martini

We had a bountiful selection of gruel, including Carmen's Keelhaul Mini Pork Tacos, Bradley's Creamy Hot Crab Dip (from White on Rice Couple), Bob's Ceviche, Mary's Meatloaf, assorted Jerky, Cheese, Bread, Crackers, Spreads, Dips and Chips, and Finger and Rat Cookies.

Chris & Julie came aboard with lovely Charcuterie Platters

Charcuterie

Chilled Shrimp with Remoulade worked well with the theme

 Mexican White Jumbo Prawns bathed in a mayonnaise, mustard and horseradish Creole sauce 

Shrimp Remoulade, John Besh's My New Orleans

Siren Nina graciously offered her Ahi Poke we all loved so much at one of our Concerts in the Park

Ahi Poke on Crispy Won-Tons

Essential to any pirate party is a big pot of Chicken and Smoked Sausage Gumbo.  After visiting New Orleans, hosting the Daring Cooks' Gumbo Challenge, and sampling several gumbos, I highly recommend this one from John Besh.  It can be made a day or two in advance, and warmed up just before the party.

Drew's Smoked Sausage and Chicken Gumbo
John Besh's My New Orleans

Kai's Beef, Bean and Vegetable Chili helped keep us warm on the high seas

Pirate Chili

For dessert, I prepared tartlet versions of Bobby Flay's Throwdown Pumpkin Pie and Saveur magazine's Chocolate Caramel Tart.  I've blogged about these in the past, and they are two of my most visited posts.

Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream
Bobby Flay's Throwdown

Chocolate Caramel Tartlets



THE CAPTAIN AND CREW OF THE HMS OBSESSED

Captain Juan Carlos Rodriguez Dominguez Christiania de Coronado
Lord Master of Pirates, King of the Seas

Mary Read and her Salty Dog, Dooley
(Photo courtesy of Bob Younger)

The Honorable Scurvy Dog
(Photo courtesy of Bob Younger)

Scott
(Photo by Bob Younger)

Hillari, Nina and Julie
(Photo by Bob Younger)

Julie and Chris
(Photo by Bob Younger)

Kai
(Photo by Bob Younger)

The Captain, Ginger and Ken
(Photo by Bob Younger)

Sarah
(Photo by Bob Younger)

Sandra and Bob

Pammy and Bradley
(Photo by Bob Younger)

Geoff
(Photo by Bob Younger)

Peter and Julie
(Photo by Bob Younger)

Mike and Ruth Ann
(Photo courtesy of Bob Younger)

Jim

Treasure Hunt for the Urchins
(Photo by Bob Younger)

The Captain accepts Brad's challenge to
'Errol Flynn Swing' through the party
(Photo by Bob Younger)

The wreck of the HMS Obsessed
(Photo courtesy of Bob Younger)

The Morning After