Raiders, Invaders, and Privateers
July 10th, 2004, at the Redstone Knitting Mill, Penncraft Village, PA
Head cook: Troy Lamey

The lunch menu is based on foods known to be included in ships' stores (with the exception of tomatoes in the Bacalao). The feast menu is based on foods known to have discovered in the New World and/or introduced by the Spanish and Portugese (rice, pork, pumpkin and avocado).


Salt Cod (Bacalao) | Salt Cod with Prunes | Salt Pork Soup

Hard Tack | Eggs | Fruit


1st Course

| Fruit | Black Bean Soup | Salamagundy

2nd Course

Maize Cakes
| Corn Pudding | Red Beans and Rice | Roast Turkey w/ Avocado

3rd Course

| Pumpkin and Potatoes | Lima Beans and Corn

Roast Pork cooked as Boar
| Yams and Bananas

  • Salt cod
  • Garlic
  • Olive oil
  • Parsley
  • Onions
  • Pimentos
  • Tomato sauce
  • Dry White Wine
Wash the cod, changing the water three or four times. Soak it overnight in water to cover. Drain.
Cut the fish into 2-inch pieces. Place the pieces in cold water to cover, bring to boil, and drain well.
Chop the onions and garlic and fry them, along with the drained pimentos, in olive oil.
When the vegetables are tender, stir in the tomato sauce, parsley and wine. Cover and simmer over very low heat for 30 minutes.
Place the cod in the sauce and simmer, uncovered, 30 to 45 minutes, or until the fish flakes easily.

Salt Cod with Prunes
  • Prepared Salt Cod
  • Onion
  • Celery
  • Dried Prunes
  • Pine Nuts
  • Dried Bread
Thinly chop the onion and the celery, including the leaves. Heat the oil in a skillet, add the onion and celery and sauté quickly. Add the soaked salt cod fillets, the dried prunes and the pine nuts. Let simmer until the oil begins to emulsify, taking care not to stir too often so as not to break up the fillets. (If necessary, add water. The final result should be very liquid.) Adjust for taste and serve over 2-day old, toasted bread slices.

Salt Pork Soup
  • Salt pork
  • Clove
  • Water
  • Kale
  • Carrots
  • Potatoes
  • Onion
  • Day-old bread
Put salt pork into a pot, cover with water. Bring to a boil; simmer for 1 hour 30 minutes and reserve, in cooking water. Peel and slice carrots, set aside. Peel onion; prick onion with clove; set aside. Mince kale; blanch for 10 minutes, then drain and reserve. When salt pork has boiled for 1 hour 30 minutes, add reserved carrot slices and pricked onion. Fifteen [15] minutes later, add reserved drained kale. Peel and dice potatoes; add to mixture and cook 30 minutes more. Drain and slice salt pork; set aside. Very thinly slice 6 slices of bread; arrange into small individual bowls. Pour broth, with vegetables, over bread. Top with reserved salt pork slices.

Hard Tack
  • Flour
  • Water
  • Salt
Mix all to form thick dough. Spread thinly on greased baking sheet. Prick with a fork. Bake until hard, cool. Bake again until completely dry and hard.


  • Bitter Chocolate
  • Water
  • Chiles
  • Aniseed                                  
  • Bitter Chocolate
  • Water
  • Vanilla
  • Sugar

Grate chocolate, mix with boiling water to create a paste, add remaining ingredients, stir with more boiling water to create a drink. Whisk until foamy.

  • Pineapple
  • Water
  • Mango
  • Sugar
  • Papaya
Make simple syrup with water and sugar.

Cut Pineapple on bias, hollow out, removing core, chunk fruit. Peel, core and chunk remaining fruit.

Coat the fruit with simple syrup. Freeze fruit chunks 45 minutes. Fill hollow pineapple. Serve.

Black Bean Soup
  • Black Beans
  • Cuban Peppers, minced
  • Tomato, seeded and diced
  • Cilantro, chopped
  • Onion, diced
  • Garlic, minced
  • Celery, diced
Soak Black beans overnight. If using canned beans, drain and rinse. Sauté ¾ of the onion, all the celery and peppers for 10 minutes, adding garlic for the last 3 minutes. Bring beans to boil in water to cover, reduce heat to simmer, 4 hours for dried beans, ½ hour for canned. Add onion mixture and cilantro last 10 minutes. Remove ½ beans and puree. Drain the rest of the beans, reserving liquid. Combine puree and beans, adding just enough reserved liquid to thin to a medium thick soup. Garnish with tomato and diced onion.

  • Fish
  • Pickled Onion
  • Turtle Meat
  • Cabbage
  • Hearts of Palm
  • Grapes
  • Spiced Wine
  • Black Olives
  • Boiled Eggs
  • Spring Mix
  • Cider Vinegar
  • Pickling Spice
  • Olive Oil
Bring cider vinegar and pickling spice to a boil. Pickle fish and turtle meat in liquid overnight, drain. Slice hearts of palm on bias, slice eggs, shred cabbage. Mix all ingredients except eggs and spiced wine. Mix spiced wine with olive oil and dress salad. Garnish with egg slices.

Maize Cakes
  • Corn Bread mix
  • Water
  • Eggs
Mix according to package directions. Pour onto hot griddle and cook as pancakes.

Corn Pudding
  • Creamed Corn
  • Milk
  • Sugar
  • Egg Yolks
  • Vanilla Beans
  • Cinnamon
  • Cream of Coconut
Combine corn, cream of coconut and ½ of the milk in a blender. Pass through a medium strainer, add the rest of the milk, vanilla beans and bring to a boil. Reduce to a simmer, add cinnamon and cook 10 minutes. Beat the egg yolks until foamy, then temper. Add to corn mixture and cook until thickened. Remove vanilla bean and serve. You can use corn starch as a thickener.

Red Beans and Rices
  • Red Beans
  • Wild Rice mix (or any mixture)
  • Onion, diced
  • Sweet Green and Red Peppers
  • Cayenne
  • Cumin
  • Butter
  • Paprika
Soak dried beans overnight, or drain and rinse canned beans. Cook beans 4 hours or until soft, ½ hour for canned beans. Cook rice according to package directions. Sauté onion and peppers in butter until soft. Add cumin, paprika and cayenne, cooking 1 minute, and then add to cooked beans. Ring plate with rice, heap beans in the center, garnish with pepper flower.

Roast Turkey with Avocado
  • Turkey Meat
  • Avocado
  • Mayonnaise
  • Dijon Mustard
  • Lime Juice
Mix mayonnaise, Dijon and lime juice, set aside. Rub Turkey with salt and pepper, roast until internal temperature reaches 175 degrees, cool. Halve and pit avocados, put in acidulated water (water and lime juice). Dice turkey, drain avocados, mix. Drizzle lime mustard sauce over all. Garnish.

Pumpkin and Potatoes
  • Pumpkin
  • Potato
  • Red Bell Pepper
  • Green Onion
  • Butter
  • Cilantro
  • Olive Oil
Cut top and bottom from pumpkin, remove seeds and slice. Rub with butter, sprinkle with salt and pepper and roast until slightly firm. Cut potatoes, toss with olive oil and salt and pepper, roast until slightly firm. Sauté peppers until soft, adding green onion last 1 minute. Mix all, garnish with cilantro.

Lima Beans and Corn
  • Lima Beans
  • Corn
  • Vanilla Bean
  • Butter
Cook lima beans in water, butter, pepper and vanilla bean until tender. Cook corn in water and butter. Drain all, remove vanilla bean and toss together.

Roast Pork, cooked as Boar
  • Pork Roast
  • Red Wine
  • Red Wine Vinegar
  • Juniper Berries
  • Garlic
  • Onion
  • Bay Leaves
  • Peppercorns
Marinate pork in all remaining ingredients overnight. Braise until tender.

Yams and Bananas
  • Yams
  • Green Bananas
  • Sugar
  • Cinnamon
  • Confectioner’s Sugar
  • Water
Peel yams and bananas, cut into chunks. Sprinkle with sugar and cinnamon, bake until yams are soft. Make glaze with confectioner’s sugar and water, drizzle over yams.

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