Pirate Theme Party

No doubt cod was a staple pirate recipe. Pirates feasted on many types of seafood & the Caribbean is ripe with codfish. Try it out and check back at our pirate recipe blog often for more ideas.

1/4 lb. raw codfish, (Dried Salted Codfish)
1/4 lb. flour 1 medium sized onion
2 medium sized tomatoes
1 small clove garlic
1/2 teaspoon paprika
2 stalks escallion (or leeks)
1/4 teaspoon hot pepper
Wash codfish with lime or lemon juice, dry and dice or shred finely.
Chop very fine the onions, garlic, escallion or leeks, hot pepper and tomatoes, combine.
In a skillet using a small amount of oil, fry the chopped seasoning until thoroughly cooked.
Place the codfish in a mixing bowl and to this add the flour and sufficient cold water to make a batter similar to that of pancakes- quite thin, stirring until smooth.
Add the fried seasoning and the paprika.
Have a skillet well heated with oil for frying, using a moderate amount of oil.
Spoon the batter in the skillet as you would for pancakes, but use a knife to spread each fritter thin.
Fry until golden brown and crisp on both sides.
Drain on paper towels and keep in a dish in a warm oven until ready to serve.
These fritters will make an excellent cocktail snack, for which purpose use a small teaspoon to measure fritters when frying. Spear with toothpicks to serve.
NOTE: The fritters must be served hot.

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Certainly many pirates were familiar with the pirate recipe. Here are a few you can enjoy. Come back often to the pirate recipe blog for more information.

JAMAICAN SHRIMP
1 doz. Scotch Bonnet Pepper
2 bots. Hot Pepper Sauce
1 lb. Escallion
2-3 pkgs. Shrimp
Garlic
Thyme
Oil
Method
Place shrimp in bowl, and add scotch bonnet pepper or bottled pepper sauce, chopped scallion, thyme and garlic. Mix all seasonings into shrimp and allow to marinate in refrigerator over night or 6 - 8 hours.
To cook place oil in frying pan and allow oil to get hot. Add shrimp and cook just until tender.
Remove from heat and peel the shrimp. Ready to serve.

CREOLE FISH
4 or 5 fish steaks
1 small onion
1 tablespoon seasoned paste
2 medium ripe tomatoes
3 or 4 tablespoons butter or margarine
Vinegar or lime juice
Salt
Marinate fish and rub with seasoned mixture. Sprinkle with a little salt. Slice onions. Melt butter in a frying pan and fry onions lightly. Remove onions from pan. Put in fish and cover pan tightly so that the fish cooks in steam. When one side is done (4 minutes). Just before serving pour a little lime juice or vinegar over each piece of fish. Note: Fish cooked in this way takes only 10 to 15 minutes and there is no extra sauce to be made.

Pirates patrolled the area of Haiti, and were sure to pick up a nice pirate recipe. Haitians from the northern part of Haiti cook with cashews, and this is a local recipe
Yield: 6 servings
Ingredients:
• 1 cup cashews
• 1 hen (or small chicken), cut in 8 to 10 pieces
• 1 lime
• 3 tablespoons pikliz, or to taste
• 4 garlic cloves, minced
• 1 onion, chopped
• 1 shallot, sliced thin
• 1 scallion, chopped
• ½ green bell pepper
• ½ red bell pepper
• 1 parsley or cilantro sprig
• 1 thyme sprig
• 2 to 3 whole cloves
• ½ tablespoon salt, or to taste
• ¼ tablespoon black pepper, or to taste
• 2 tablespoons tomato paste
• 1 cup sos ti-mailis
Method:
In small pot, boil cashews in 2 cups water over low heat for 1 hour and put aside. While the cashews are cooking, clean hen with lime, rinse with water and drain. Marinate hen with pikliz, garlic onion, shallot, scallion, and green and red pepper. Put marinated hen in large pot and parsley or cilantro, thyme, cloves, salt, and pepper. Cook over medium heat, covered for 45 minutes, stirring occasionally. The juices will evaporate allowing the meat to start browning.

Dissolve tomato paste in 1 cup water and stir into the chicken 1/4 cup at a time and cover until it evaporates. Do this 4 times (until you use up the cup of dissolved tomato paste). The idea is that you want the meat to become brown on all sides. This process takes 40 minutes.
Alternatively, you can put the hen in the oven for 45 minutes to 1 hour at 350ºF until meat is brown. Add sos ti-malis to the hen. Add cashews and cook, covered, for another 20 minutes. When it is cooked, see if it needs a zing; if so, add another tablespoon of pikliz, or more salt and pepper to taste.
Tune in here for another pirate recipe.

Have you ever wondered where a ships cook could find a good pirate recipe? Well the pirate recipe was filled with Caribbean dishes. Where these recipes originated is a good story. Caribbean cuisine is actually a combination of dishes and styles from many different places, including Africa, Amsterdam, France, Spain, and North America. The Caribbean islands were first discovered by Columbus who was working for the Spanish crown, thus the obvious influence of Spanish cuisine. The natives, or Indians, as Columbus had termed them, had their own food preferences, and it was not long before they started incorporating Spanish style into their cooking.

The French had taken a large portion of territory in the Louisiana region and frequently traded in the Caribbean islands. Their cooking style meshed with the Indians and the Spanish. Amsterdam was also a naval power in the area, so that is where you find their influence. Lastly, and perhaps most sadly, was the African influence. The Caribbean islands were the hub of trade in the world. That trade revolved around sugar, rum and unfortunately slaves. Many different peoples and many different cultures combined to create an exotic and unique cuisine style that is enjoyed to this day. For this and any other pirate recipe, visit this blog daily.

Arrgghhh! Hungry Mateys? Need a good pirate recipe? Look no further. This dish will surely fill your happy bellies and is guaranteed to be a hit! It is not too difficult to make, and comes on a skewer, so you won’t have to use that fancy silverware. Be sure to come back here for our next pirate recipe.
• 2 (20 oz) cans pineapple chunks, undrained
• 1/2 cup brown sugar, firmly packed
• 2/3 cup cider vinegar
• 2/3 cup catsup
• 1/4 cup soy sauce
• 2 tsp ground ginger
• 1 1/2 tsp liquid smoke
• 3 lbs boneless sirloin tip roast, cut into 1 1/2″ cubes
• 1/2 lb fresh mushroom caps
• 2 small onions, quartered
• 2 medium size green peppers, cut into 1″ pieces
Drain pineapple, reserving juice. Combine pineapple juice and next 6 ingredients, mixing well; pour into a large shallow dish. Add meat; cover and marinate overnight in refrigerator.
Drain meat, reserving marinade. Pour marinade into a saucepan; bring to a boil. Add mushrooms; reduce heat and simmer, uncovered, for 10 minutes. Drain, reserving marinade. Set mushrooms aside.
Using 6 - 8 skewers, alternate pieces of meat, pineapple chunks, mushrooms, onions and green peppers. Grill kabobs over medium hot coals for 10-15 minutes, or until desired degree of doneness, brushing frequently with marinade.

Chicken is an ingredient in all kinds of recipes, including the pirate recipe. I found this one in a dusty, old pirate recipe book. This is called “Pirate Chicken and Rice.”
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 teaspoons of salt
1 teaspoon dried oregano leaves
1/2 teaspoon ground coriander
1/4 teaspoon pepper
2 cups water
1 (16 ounce) can stewed tomatoes (with liquid)
1 medium onion, chopped
1 clove garlic, crushed
1 cup uncooked regular rice
1 (10 ounce) package frozen green peas
1 medium green bell pepper, chopped
1/2 cup cubed fully cooked smoked ham (about 2 ounces)
1/3 cup pitted small green olives
1 tablespoon capers
Grated Parmesan cheese
Place chicken in 12-inch skillet or Dutch oven. Sprinkle with salt, oregano, coriander and pepper. Add water, tomatoes, onion and garlic. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
Stir rice into liquid. Cover and simmer until thickest pieces of chicken are done, about 20 minutes. Rinse frozen peas under running cold water to separate; drain. Add peas, green pepper, ham, olives, capers and 1 tablespoon caper liquid to chicken. Cover and simmer 5 minutes.
Serve with Parmesan cheese.
Yields 8 servings.

A pirate recipe can be hard to come by. I have had the good fortune of actually seeing flying fish! During many trips into the Pacific, South China, and Indian Oceans, I have witnessed these amazing creatures fly with ease. The fish can jump out of the water by many feet, and then fly with ease until they land back in the water. If you are lucky, one of them may fly right into the boat. Try this delicious pirate recipe!

FLYING FISH (Fried)
INGREDIENTS:
1 egg beaten
-salt to taste
-seasoned flour
-oil for frying
-hot pepper to taste
-fine dry bread crumbs
3 cloves of garlic minced
1 teaspoon of parsley, minced
1 packet filleted flying fish
1 teaspoon of onion powder
-chive and thyme minced
METHOD:
First soak the fish into water with the
lime juice then Rinse and drain it well.
Next season the fish with garlic, onion,
chive, thyme, parsley, salt & pepper and
Place the seasoning between the seams.
Now mix the beaten egg with a little bit
of water. Coat the fish in the seasoned
flour and dip right in the egg mixture,
finally coat with dry crumbs.
Fry in the hot oil for 5 minutes on each
side turning 1 time until it is browned.
Drain on paper towels and serve with the
hops.