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With the exception of the Clam Chowder all the recipes with my photo are dude friendly and can be made with a minimum of fuss.



Clam Chowder

Giant Ginger Cookies




Dark Fish Cacciatori



This is the first bread recipe that we have used that actually worked. It is easy to use and takes little time and effort. Great to make just before a dinghy ride, no kneading required:


3 ¼ cups all-purpose flour 1 ¼ oz quick rise yeast

1 ½ tbls sugar ½ tbsp salt

1 ½ cup warm water 1 tbsp oil

Oven 375 “ yield 1 loaf


In a large mixer bowl, combine ½ flour, yeast, sugar and salt. Mix well. Add warm water and oil to flour mixture, blend at low speed. Beat for 3 minutes then gradually add remaining flour to make a stiff batter.


Cover and let rise until almost doubled. This is when it is time to get out and explore for a bit (40 minutes or more is fine), or take the dog for a walk.

Stir down batter with a spoon, and place in grease pan. Cover and let rise until batter reaches top of pan, 20-30 minutes. Bake in preheated 375 oven for 35-40 minutes or until brown.


Clam Chowder:

My dad use to make the most fantastic chowder.   Generally it was made with Horseneck Clams or Washingtons that we dug from the mud around Dillion’s beach just south of Bodega Bay, California.

We haven’t been clamming for some time so the best that I can do on this recipe is to supplement what would have been pounds of clams for just a couple of cans.   Use as many clams as possible, it only improves the taste.


4 6oz cans of clams with all juice/liquid

1 quart or Half and Half

8oz of Philadelphia Cream Cheese

1/2 pound of Pancetta or bacon

1 Yellow Bell Pepper

1 Red Bell Pepper

1 Green Bell Pepper

1 Tbs of tyme

1 pound of red potatoes (say 4 – 6 spuds)

1 cube of butter


Prepare the peppers by dicing them, not to small

Cut the potatoes into little 1/2 cubes, or perhaps the size of the end of your pinky finger.    For the guys, this is best done while having a beer, listening to your style of cooking music and perhaps telling some tales to your children or lying to your wife about your culinary prowess.  The ladies can just have a glass of wine and perhaps lock themselves into the kitchen because there is nothing sexier than a woman cutting potatoes, and your man will be all over you.


Place the potatoes into a large pan, you will use this pan for all the ingredients so 1/2 gallon capacity is minimum, and add the liquid from the clams.    You should have just enough liquid to cover the potatoes, more is better.   If you happen to run short (potatoes not covered), you could add a small amount of water, or if you have it Clam juice from a jar.


The potatoes will need to cook, just simmering for about 30 minutes or until just tender (don’t over do it).


While the potatoes or simmering, Fry up the bacon and remove MOST of the fat. You will want the bacon on the soft side, but fully cooked. Add the peppers when the bacon is done and about 1/2 or more of the butter cube. Cook the peppers till just short of tender. Remember you are making chowder, not mush. The peppers and potatoes will have additional cook time in the pot with the clams later.


When the potatoes are ready you can add the bacon and peppers to the potatoes pot along with anything else that is on your counter from the above list of ingredients.    You may want to cut the Cream Cheese a bit thin when you drop it in, but if you didn’t you’ll be ok anyway.


Let the total mixture of clams, half and half etc, warm up to just short of boiling.   Stir the mixture occasionally to help the cream cheese melt and just to get the aroma going.   When the cheese has melted your biggest job is complete.  Taste and sample the mixture for consistency.    You should have a very thick chowder that will stand up on the spoon.   More or thyme may need to be added and perhaps a bit of black pepper to taste.


It doesn’t hurt to allow the chowder to sit for bit.   This gives you a chance to pickup and perhaps get that bread going before serving up some of the best chowder you have ever had.


billrpemodAwful Waffles


These waffles have more of a reputation stemming from my kids enjoyment and may or may not live up to all the hype they are given, but they are given a lot so they can’t be all bad.  Don’t let whipping the egg whites frighten you.

Separate 2 egg whites set them aside until you mix the batter below.

1 1/2 cup whole milk

1/2 cup canola or vegetable oil

1 3/4 cups flour

1 tbl spoon baking powder

Mix the ingredients then if your kids, wife or other is bugging you to hurry, give them the egg whites and a straw and tell them to whip them until they are actually white and fairly stiff.   When completed, fold into the batter with a fork; lightly.  Don’t use a mixer or you will damage all the fluffi-ness the whites will add.

Cook and enjoy, serves about 3 sometimes 4



Giant Ginger Cookies


This is Lisa’s terrific recipe for cookies that she make most often while underway.   If done correctly you will end up with cookies the size of saucers with a taste even bigger than that.


Use caution not to over cook as when you first take them out of the oven they will look a bit undercooked in the middle, leave them alone.   After cooling for about 15 minutes the cookies are fully cooked and just a bit chewy and soft.


4 ½ cups all purpose
4 teaspoons ground ginger
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
¼ teaspoon salt
1 ½ cups shortening
2 cups sugar
2 eggs
½ molasses
sugar to roll cookies in before baking

In medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl beat shortening with electric mixer on low speed for 30 seconds. Add the 2 cups sugar, beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

Shape into 2 inch balls using a ¼ cup measure or scoop. Roll ball in sugar. Place 2 ½ inches apart on ungreased cookie sheet.

Bake in 350 degree oven for 11-13 minutes. (I bake mine for 16 minutes in the boat oven)
Cool on cookie sheet 2 minutes. Transfer to wire rack and let cool.

These cookies will appear to be under done when you first take them out of the oven but once they cool they will be perfect chewy cookies.



Lisa discovered this recipe during the 2007 San Diego Fires.   We had attended a benefit pot-luck for some of the evacuated families and Lisa spoke with the lady who had brought this nice dessert and got her family recipe.
1-15oz small can of pumpkin
3 Eggs
1-small can of evaporated milk (I think it is about a 6 oz. can)
1- cup sugar
3-tsp pumpkin pie spice
Mix all together pour in 9×13 pan

1-box yellow cake mix
Sprinkle on pumpkin mix
Pour ¾ cup melted butter on mix
Cover with walnuts
Bake @ 350 for 1 hour



This is actually Lisa’s recipe.   I have included it here with my picture because it is so easy I know I could make it.  The key to the simplicity is that the entire mess is contained in a food processor or blender.   You will need a pasta roller or a lot of arm pressure using a standard roller but the results are great, there is no requirement for flour to be spread all over the kitchen, and for the most part you can wear your Sunday best and never have to worry about changing before the service.

In a blender or food processor:

1 egg
1 cup of flour
2 Tbls water
1/2 Tsp salt

Blend till the mixture turns into a ball.   Remove ball, it should not be sticky.  If it is add a tiny bit more flour, and blend again, then remove the ball.   Roll into your favorite shape.   Dry formed pasta for 30 minutes.  It is best to dry each strand, shell or elbow so that they don’t touch each other.

Boil water, add pasta and in 3 minutes it is done, remove and add pesto, butter or a nice wine sauce.


If I could only find and easy recipe for Beer or Rum I think I would be complete in this recipe section.

The addition of the cheese recipe pretty much completes the nutrition pyramid and also allows most guys to set them self up handily as a gourmet cook.

We were bored one weekend and ran across this on the internet, once again the simplicity was astounding and the ease to modify the recipe into something of your own choosing lent itself to this site.  Feel free to substitute the buttermilk for goat milk, soy milk or if you believe the Fualkers; “Cat’s milk”.   I don’t think it will make any difference (except for taste) to the cheese.

1 Qrt fresh local whole milk (or milk in a carton)
1 cup buttermilk (or cat’s milk if you like)
2 Tsp of lemon juice
Cheese cloth or fabric to strain the whey from the curds.
Salt and pepper to taste (or herbs, pementoes, dill, jalepenos etc)

In a large pan put the fresh milk over low heat and bring it to 175 degrees or until it starts to steam and get bubbles forming around the rim.   Stir regularly but not constantly.

When up to temperature, stir in buttermilk (or goat milk) and lemon juice and turn off heat.  Stir gently as the milk begins to curdle.

If your “curdleing” doesn’t happen within 30 seconds or so, add more lemon juice!

Once you have some good curdle and lots of watery yellow stuff (whey), let the mess stand for about 10 minutes.

After 10 minutes ladle the cheese mess into the cloth.   This would be a good time to add the salt, pepper or other tasty items to the cheese.

Firmly twist the cloth with the cheese inside into a ball and hang over the sink for 30 minutes.

Cool in a refrigerator and if you haven’t already added the Salt and pepper because you failed to read the paragraph above, add it now.   Go easy.   Refrigerate and enjoy.


Dark Fish Cacciatore

So this reciepe is inspired by the need to find some way to cook Mackeral or Skipjack tuna without having to gag on the extremely strong fish flavor. If you are a big fan of “Mackeral Naturale” this is not for you, but if like us you catch Skipjack and love the texture of it’s meat but which to tame it a bit, this is your receipe.

1 Skipjack or 2 mackerals filleted and cut into 1 ½” to 2” chunks
½ slice of Vidalia Onion
1 tomato
1 tsp Fennel seed
1 tbs Albahaca or Basil leaves, dried
1 cup milk
8 oz of Tomato sauce
1 ½ cups of dried rice
3 cups water
6 Ritz Crackers
1 tsp black pepper
1/2 cup of Olive oil

Fillet Skipjack, then generously remove the blood line and ribs. For us this leaves you with ½ the original portion of fillet, but you have 2 pieces instead of one, winning! Cut the fillet into 2” square chunks

In 1 cup of milk, soak the Skipjack chunks for ½ hour.

Crush the Ritz crackers in a plastic bag and add pepper and the soaked Skipjack, toss till completely covered Let sit for 5 minutes

Cook rice with water. If you can’t do this look it up, I am not Betty Crocker
While rice is cooking
Coursely chopped the ½” slice of Onion and add to ½ cup of heated Olive oil.
Add Skipjack with any left over Ritz crumbs and brown on all sides (takes about 5 – 10 minutes on Med heat) with onions.
Chop tomato into ½” chunks and add to Skipjack when it has browned. Continue on med heat for about 2 minutes to soften tomatoes
Turn heat down to simmer and add tomato sauce, Basil, Fennel seed, simmer for about 10 minutes.
Rice should be done and dinner is served in a rice bowl with Skipjack and sauce over rice.


It is evident by the food we have eaten where the least we can can say about the entree’ is “That was really good” that sauces make the meal.    I am including a section here on sauces that make our meals.   As usual we will keep them simple


Aji Salsa


Maybe not quite a sauce but when we use it we add it to just about anything, Spicy Chicken, tortilla chips, Fried Plantains.   The salsa is spicy for sure, but also has a nice cooling effect as well.


1/4 head of Romaine Lettuce

3 Jalapeno Chiles, roasted if possible over coal/propane

1/4 cup of Mayonnaise

3-4 Green onions

2 cups of Cilantro leaves, no stems please

5 – 6 cloves of garlic (love the one your with)

2 limes

pinch of salt


Roast peppers till slightly charred.  Remove stems only and toss in a blender.   Squeeze limes and add juice to blender as well as add everything else, Lettuce, Mayonnaise, green onions, cilantro, garlic and a pinch of salt.   Blend until it it liquifies.   This may take a start, stop, press down, start and repeat approach.   It will work, be patient perhaps 3 – 6 minutes of blending, pressing, blending, but eventually it will make a medium consistency  sauce/salsa.


Serve and enjoy…