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The classic traveler bread, “tack’ was sailor slang for food, as in supplies. We call fishing gear tackle from the same reasoning. Classically baked six times, hard tack was very hard, very dry, and could survive for years so long as it was kept dry. This version isn’t cooked quite as long or often (twice … Continue reading
Fritters are an incredibly versatile food. Fried bread of one form or another exists in almost every culture in thousands of variations. This version is more ‘desserty’ then most. A nice treat that pairs well with cream (or ice cream). Makes 12 fritters Ingredients: 1 1/2 cups ripe fruit (mango, papaya, pineapple, plantain, guava, or … Continue reading
Another dish that typifies the Seventeenth (and earlier) century taste for savory. The mixing of eggs and fruits might seem odd to modern palates, but once you accept the idea, this will likely become a breakfast favorite. Ingredients: 24 egg yolks 12 egg whites ½ lb. Apples Currants ½ lb. Sugar salt 1 cup … Continue reading
Another recipe that while tropical, probably isn’t very piraty. These cookies are, however, amazingly good. Makes: 15 cookies. Ingredients: 1/2 stick butter 1/2 cup powdered sugar 1 egg 1/2 cup all-purpose flower 1/2 teaspoon baking powder pinch salt 1/2 cup sweetened coconut flakes 1 1/2 tsp dark rum Directions: Butter a cookie sheet and preheat … Continue reading
A decedent dessert that has basis in historical fact. Storing thing in alcohol to preserve them has roots in antiquity. Which is probably why even today, we refer to intoxication as ‘being pickled’. Ingredients: 1-2 bunches ripe grapes (use large table grapes, like Hanepoot, Flame, or even Concorde) 1 bottle brandy Powdered (superfine) sugar … Continue reading
Banana Boat by Jacob Dahlstrup. Makes: 8-12 fritters Ingredients: 1 egg, beaten 4 Tbsp sugar 1/2 cup all-purpose flour 4-5 ripe bananas, mashed 1/4 cup powdered sugar 1 tsp cinnamon pinch of salt Directions: Mix egg, sugar, flour and salt. Mix in mashed bananas. Add 1/4 inch oil to skillet, and heat to … Continue reading
An African dish, brought over by slaves, that likely gave rise to Jamaican Jerk recipes. Makes: about 10 tsire Ingredients: 1 lb top round or sirloin steak, preferably a long, thick cut 1/2 cup smooth, unsweetened peanut butter (125 grams) 1/2 teaspoon ground red pepper 1/2 teaspoon salt 1/2 teaspoon ground powdered ginger … Continue reading
This makes for a striking centerpiece to a meal, with the fruit showing through the skin of the hen. With a bit of effort, you can arrange them into patterns. The sweet-savory mix makes for an interesting taste that is not common today. Makes: 1 hen Ingredients: 1 large hen 1 cup of … Continue reading
Sancocho is a very Caribbean stew, generally served as a main course. Once you have managed the basics, it quickly becomes a ‘anything at hand’ stew, as tasty with beef or goat as with chicken or lamb. This is a very basic stew found everywhere in the Caribbean, with every family having their own variation. … Continue reading
A suckling pig with an orange in its mouth was traditionally served at wedding receptions. The wedding feast was a splendid occasion held at the home of the bride. Ingredients: 1 whole suckling pig. Consult a butcher shop or your local ethnic market. Stuffing: 500 ml(2 cups) minced meat 25 ml (2 tablespoons) minced ham 7 … Continue reading
Pirate Cookin' 