The Hold

Side or Appetizer

This category contains 21 posts

Quick Sausage

Sausage is another food-storage with murkey beginings. Needless to say, encased cured, dried meats store for a very long time, and can be used in a multitude of ways. This recipe is not really sausage, as the meat is not really cased, and the meat itself is not smoked. However, the flavor is right and … Continue reading

Pemmican

A Native American travel-food. It has a lot of protien, fat, carbohydrates and sugars in a very small package, and stores well. Consequently, if you are travelling far, it’s a pretty good choice. Naturally, European settlers quickly adopted it. Travelers of any sort, even on sea voyages, likely carried some with them. Serves: About 12 cakes Ingredients: 1 … Continue reading

Dandelion Salad

Growing up, I read about people eating dandelions, but whenever I tried one, they were bitter and inedible. As it turns out you need to pick young leaves before they flower. Rinsing well with water to remove some of the sap also helps. Dandelions were an important food source for Native Americans, and were known … Continue reading

Baked Beans

Baked beans is actually a Native American dish. Several of the northeastern tribes would bake their beans mixed with maple syrup and deer or bear fat. Often, they would dig bean holes and line them with hot rocks to bake (not unlike a clambake). European colonists would substitute molasses for maple, bacon for deer fat, but … Continue reading

Potato Dumplings

Every culture has some form of dumpling.. From African Fufu, German Spaetzle, or Chinese Jaioze. The cultivation of the potato in the sixteenth century found it moved to the center of western cooking. So naturally, one day somebody tried making potato dumplings. Dumplings are great because they are the ‘bland starch’ that goes with everything. … Continue reading

Hard Tack

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

Salt Cod and Akees

The Akee is a tree found all over Jamaica. Brought from Africa by Captain Bligh (of Mutiny on the Bounty fame) in 1778, it has become not only the national tree of Jamaica, but the virtual national dish. You can find Akees in cans at many ethnic markets.   Serves: 4   Ingredients: 3 slices … Continue reading

Codfish Cakes Stamp and Go

“Stamp and Go” of course refers to the method. Stamp them out and they are ready to go. I like it because it also hints at the style of work shanty. Of course, you can combine the two, and sing while making them!   Makes: 6-8 cakes.   Ingredients: 1 1/2 tsp baking powder 1 … Continue reading

Molded Rice

At first glance, not very piratey, this recipe is quite simple, tasty, and festive. Serves: 6 Ingredients: 1/2 cup Basmati or long-grain rice 2 small bell peppers, seeded and chopped into small bits (it looks nicer if they are all different colors) 1 scallion, tops only, finely snipped Salt & pepper to taste. Directions: Boil … Continue reading

Mashed Calabaza

Virtually unknown in European and American cooking, the Calabaza is a squash that was domesticated in prehistoric times in Central America, and still is a staple of their diet. The Spanish spread them through the Caribbean. This disk is quick and a nice side dish, good with poultry or pork. Serves: 3-5 Ingredients: 2 lb. … Continue reading