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.

1. Designer Silk Ties and Their Creators: Obtuse Critiques
   Here you will find a series of brief critiques about fashion designers and their designer tie creations. There are those who have haven risen to prominence, others emerging and those who have fallen f...
2. Amazing Kid Birthday Cakes - See For Yourself
   Amazing Kid Birthday Cakes - See For Yourself Would you like to see kid birthday cakes that are really amazing? How would you like to learn about cake designs and recipes that your birthday chil...
3. Dora The Explorer Cake - The Sweetest Thing In The Celebration
   The sweetest and the most special thing for a child's birthday party is the luscious cake... True that there can be plenty of presents but the center of attention for all the visitors is the catching...
4. All about Kids Birthday Cakes
   Do you know what is so special for a child's birthday celebration? It is the birthday cake. They love the moment of cutting the birthday cake. There can be so many gifts for the child, but the...

Thanks for visiting the pirate recipes blog. For anyone who has been to the Caribbean, there is a staple food there that you may not know about it. It is conch, and it is a native seafood that is easy to obtain and prepare. Conch can be rather tasty and was surely one of the pirates favorite pirate recipes. Check back at this blog often to get more ideas on how to host your next pirate theme party.

3 pounds conch, skinned, finely diced (cooked diced lobster may be used instead)
2 hot red peppers, finely chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
2 green peppers, finely chopped
1 small cucumber, peeled and finely diced
2 firm, ripe tomatoes, finely diced
1/2 cup fresh lime juice or lemon juice
Salt to taste.
The conch has to be prepared by using two large bowls of salt water. Wash conch thoroughly in first bowl. Dice finely and put into second bowl to soak for about 30 minutes; drain. Combine all ingredients in medium mixing bowl. Allow mixture to marinate 30 minutes to 1 hour in refrigerator. Serve cold on lettuce leaves.

Yields 8 to 10 servings

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.

Here is another installment for the pirate recipes blog. Come back to the pirate recipes blog often for updates.

MANGO SALAD
Ingredients
6-8 half ripe mangoes
1/2 cup currants
1/2 cup raisins
2 tablespoons finely chopped onion
1/2 teaspoon mixed powdered spices
2 cups vinegar
1 cup sugar
1/2 teaspoon white pepper
Salt to taste
1 tablespoon green ginger (grated)

Peel and dice the mango; cook with half the vinegar until soft. Strain through a coarse sieve. Boil the fruit, spices and seasonings in the rest of the vinegar. Combine mango pure with the sugar and add to the spices and seasoning mixture; allow to simmer and cook until thick. Cool and bottle.

AVACADO SALAD
Ingredients
2 avocado pears
1 tomato
1 head lettuce
Pepper and salt to taste
4 oz. peas or cooked beans
2 oz. grated cheese
Salad cream
2 hard boiled eggs
1 medium cucumber
2 tablespoons sour or sweet pickle
2 tablespoons lime juice
2 tablespoons chopped nuts

Wash lettuce and put in covered bowl in refrigerator to chill, strain peas from stock. Wash and slice cucumber and add salt to taste. Cut avocado pears lengthwise and peel off skin. Place avocados in bowl and sprinkle with lime juice.
Cover. Mix together pickle, cheese, peas and season for stuffing. Fill hollows of avocados. Place 2 wedges of tomatoes in each half. Arrange on a bed of lettuce. Lay cucumber slices of hard boiled eggs on dish around avocados. Dot with salad cream and sprinkle with chopped nuts.

Pirate recipes are primarily Caribbean creations. Most ports friendly to pirates were located in the Caribbean islands, so it is not hard to imagine that pirates developed a taste for this spicy cuisine. Fish was a constant fixture in pirate recipes. Almost any grilled fish recipe can be adapted to jerk cooking, even those with distinctive seasonings of their own. In this recipe, I started with my favorite recipe for grilled red snapper, which is seasoned with garlic, ginger, and soy sauce. I replaced the ginger with Jerk Rub and viola! Jerked Oriental Grilled Red Snapper. You can do the same with your favorite recipes.
Incidentally, a lot of Jamaican cooking borrows from the Orient for the simple reason that in our melting pot of cultures, many people of Oriental descent have settled here.
Yield: 4 - 6 servings
Ingredients:
• 4 scallions, diced
• 3 garlic cloves, diced
• 2 tablespoons jerk rub
• Zest of 2 lemons
• 2 red snappers (about 2 pounds each) gutted with heads left on
• ¼ cup lemon juice
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
Method:
Prepare a fire in the grill, and be sure to grease the grid itself. Mix the scallions, half the garlic, 1 tablespoon of the Jerk Rub, and the lemon zest in a bowl. Spread half of this mixture inside each of the snappers. Mix together the remaining garlic and 1 tablespoon Jerk Rub, as well as the lemon juice, soy sauce, and olive oil as a baste for the fish.
When the coals are white hot, place the fish on the grill. Baste several times during cooking. Grill the fish until just done, 8 to 10 minutes a side. Serve hot with rice.
For other pirate recipes, check back occasionally or purchase our ebook.

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.

Ever wonder what it would have been like to enjoy a good pirate meal? Other than rum, there were other pirate recipes used during the Golden Age of Piracy. Here are some more ideas for some pirate recipes.
Caribbean Honey-Spiced Chicken with Mango recipe
1/4 cup honey
1/4 cup fresh lemon juice
2 teaspoons freshly grated lemon peel
1 ripe mango, peeled and diced
1 small onion, peeled and quartered
2 fresh jalapeño peppers, halved and seeded
2 teaspoons paprika
2 teaspoons vegetable oil
1 1/2 teaspoons garlic salt.
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground pepper
½ teaspoon ground allspice
4 boneless skinless chicken breast halves
1 tablespoon vegetable oil
In a small bowl, combine honey, lemon juice and lemon peel; whisk until well-blended. Remove 1/4 cup of mixture to food processor container; set aside. Add mango to honey lemon mixture in bowl; toss to coat. Store in refrigerator.
Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375 degrees F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.
Yields 4 servings.