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In the Kitchen with Charlene: Eat like a Pirate Day
Ahoy, Hesperians! September 19th is Talk Like a Pirate Day. We all decided, at the Hesperia Star, we would help celebrate that in my column. Talking like a pirate is dropping the “g,” so an example would be cookin’ instead of cooking; pudding is puddin’; “grub” is food, etc. Read on for some great pirate names and Caribbean food.
According to the Internet, my pirate name is Catherine Hagerty Red Eye, but Peter and Beau named me Galley Wench Charlene. Peter is Cap’n Jimmy the Brave; Beau is Buccaneer Arthur the Brown; Sharon is Privateer Fierce Heart, and Sheila is Bertha the Gold.
Happy Pirate Day to all of you!
Catherine Hagerty Red Eye’s Applesauce Muffins
1 cube butter
1 cup brown sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1 cup applesauce
1/2 cup pecan pieces
Cream butter and sugar together then beat in the egg. In a separate bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and cloves. Mix into creamed mixture. Stir in applesauce and pecans. Put in muffin pan and bake in a 350-degree oven for 17 to 20 minutes. Makes 12 muffins.
This next recipe comes from Beau Yarbrough. How wonder it is of Buccaneer Arthur the Brown to share with all of us. This has to be wonderful, because this pirate has been harassing me for over a month to be a pirate! Thank you for sharing Buccaneer from your Galley Wench.
Buccaneer Arthur the Brown’s Caribbean Black Beans
1 1/2 cups chopped onion
3 garlic cloves, pressed or minced
2 tablespoons olive oil
1 tablespoon freshly grated ginger root
1 teaspoon fresh thyme (or half dried)
1/2 teaspoon ground allspice
3 16-ounce cans drained, cooked back beans
3/4 cup orange juice
Salt and pepper to taste
Sauté onion and garlic in oil for five minutes, until the onions begin to soften.
Add ginger, thyme, allspice and sauté, stirring to prevent sticking, until the onions are very soft (about five more minutes).
Using a double-boiler, to prevent scorching, stir in onion, garlic and spice with beans and orange juice. Cook on low heat for about 15 minutes, stirring occasionally, until the mixture thickens slightly. Mash a few beans with the back of a spoon to thicken the mix.
Serve with rice, tropical drinks and summery music.
This next delicious recipe is from Denise and Kevin Booker. In fact, they made this for me. I also had their sweet potatoes, a special macaroni and cheese dish, and curry channa with potatoes. Their food was delicious! Denise and Kevin are at the Hesperia Civic Market on Wednesdays and also do catering. If you would like to find out more, call 760-983-6628. Denise, your pirate name is Cap’n Bertha.
Cap’n Bertha’s Trinidad Curry Chicken
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 teaspoon curry powder
3/4 cup chicken breast, cubed and seasoned
1/4 cup onion, chopped
1/2 cup potato, diced
1/2 cup of garbanzo beans
1/2 cup water
4 sprigs of thyme
1/4 cup coconut milk
In a frying pan, heat the oil and fry the garlic until golden brown. Add the curry powder, stir to mix thoroughly, and cook for one minute. Add the chicken and stir well to coat the meat in the curry mixture. Add the onion, potato, garbanzo beans and a quarter-cup stock, and stir-fry over medium heat until the potato is just cooked. Add ginger and coconut milk, and simmer gently, until the sauce thickens. Turn into a bowl and serve.
This next great recipe is from Shirley Maldonado. She works at the Hesperia Sheriffs office and is secretary for the Detective Division. Shirley has been there for eight years, and enjoys her job so much and all her co-workers. She has been so good helping me with great ideas for this month. Shirley even made the plank steak and baked potato for Gary and me. Her potatoes were so good too; just cover potato with butter and sprinkle with garlic seasonings and wrap in tin foil. Bake at 400 degrees until tender. Thank you so much Shirley! Your pirate name is Swashbuckler Flora the Rough.
Swashbuckler Flora the Rough’s Marinated “Plank” Steak
2 pound flank steak
Oranges - enough slices to cover both sides of steak
2 bunches green onions
1 large onion, sliced
2 lemons or one large
Salt, pepper and garlic salt
Season both sides of steak with salt, pepper and garlic salt. Squeeze juice from orange and place slices on top of steak. Squeeze juice from lemon and place slices on top of steak. Place one bunch of green onions, left whole, across steak. Flip the steak over and repeat steps of seasoning, orange, lemon and onion.
Take about four feet of heavy-duty foil and curl sides to make a four-inch lip. This is very important because the lip prevents the juices from spilling out. Place foil packet on oven rack; it cooks better on the rack instead of the pan. Place a drip pan on a separate rack, under foil packet, to catch drips.
Cook in a 400-degree oven, cooking slow and turning every hour. It takes approximately three to four hours for well done steak.
Take off orange and lemon peels; discard peels. If you don’t want the onion garnish, remove them. Serve on platter. Makes four to six servings, depending on portions. Enjoy Matey!
This month’s column was very interesting for me to put together. What do I know about pirates? Not much, but I know a lot more now! Thank you to everyone for the pictures, recipes and wonderful food.
Next month is my four-year anniversary with the Hesperia Star, and I’m working on my anniversary column now. Just to get you wondering a little - about 1,250 to 1,350 horses are involved. Oops! I meant horsepower, not horses. See you next month. Love, Charlene