Ahoy ye landlubbers!  If ye want t' join this here dinner ye'll need t' leave yer land legs at home 'n brave the briny deep!  We be settin' sail 'fore sundown so grab yer booty 'n board this here ship!

Barbados Punch:  Kim & AJ

We be sure me ship is filled wit' plenty o' grog before we be settin' sail for Barbados.  We be lucky to pillage these here lemons an' oranges so me don't end up a scurvy dog.  This here punch be keepin' us warm 'cause thar be a storm ahead!

This lass be lucky we don't maroon her o' better yet make her walk the plank for drinkin' her coconut when thar be plenty o' grog aboard!

 And these two mates be lackin' their sea legs and spillin' grog all o'er - best be swabbin' the deck!

Recipe:

https://www.thedrinkblog.com/barbados-punch/

Servings: 1

INGREDIENTS

• 1 TBS. GUAVA JELLY
• 1 TBS. SUGAR
• 2 OZ. WATER
• 2 OZ. COGNAC
• 1 OZ. RUM
• ½ LEMON
• 2 SLICES ORANGE
• GLASS TYPE: OLD-FASHIONED

INSTRUCTIONS

1. Squeeze the lemon into the shaker, then pour in the guava, sugar and add a splash of warm water (1 oz).
2. Mix to dissolve everything.
3. Add in the rest of the water, cognac and rum.
4. Shake.
5. Garnish with an orange slice.
6. Now it do be time to head for Tortuga!

Cannonballs:  Heather & Eric

Sail ho!  Thar be another ship we be chasing.  We be ready wit' our cannons (filed wit' mashed potatoes 'n gravy) - got a fire in the hole!

Blimey!  We be hit!  Fire on the poop deck!  We be lucky our scallywag Eric handsomely put th' fire out 'n stopped it from lootin' down this here ship

Recipe:

http://www.soyummyblog.com/single-post/2017/06/06/Gravy-Bombs

Ingredients

- Mashed Potatoes (3)

- 1/2 cup Grated Cheese

- 3 strips Chopped Bacon

- 3 tbsp Salt

- 3 tbsp Pepper

- 3 tbsp Butter

- 2 cups Gravy

- Parsley

- 3 Eggs

- 1 cup Flour

- 1 cup Breadcrumbs

Directions

1. Pour gravy into ice cube trays, sprinkle with parsley.
2. Freeze until solid.
3. Mix cheese, bacon, salt, pepper and butter into the mashed potatoes.
4. Place frozen gravy cube into mash potato and form a ball.
5. Dip the ball in flour, then egg, then breadcrumbs and fry at 350F until golden brown. Serve.

https://www.bettycrocker.com/recipes/bettys-best-mashed-potatoes/f8374114-214d-4f09-bfa1-96bcc43fbdd0

Ingredients

2

lb medium russet potatoes, peeled

1/3

to 1/2 cup milk 

1/4

cup butter or margarine, softened

1/2

teaspoon salt

Dash of pepper

Steps

• 1

  Place potatoes in 2-quart saucepan; and enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
• 2

  Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
• 3

  Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped fresh parsley or chives.

https://www.bettycrocker.com/recipes/no-drippings-gravy/574d05f8-d4dd-4db3-8a81-fa473da1b077

Ingredients

2

cups Progresso™ chicken broth (from 32-oz carton) or homemade turkey broth

2

teaspoons chicken bouillon granules

Dash of pepper

1/4

cup Gold Medal™ all-purpose flour

Browning sauce, if desired

1. In a 1-qt heavy saucepan, heat 1 1/2 cups of the broth, the bouillon granules and pepper over medium heat, stirring constantly, until bouillon granules are dissolved.

2. In a small bowl, stir remaining 1/2 cup broth and the flour, using wire whisk, until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook, stirring constantly, until thickened and bubbly. Stir in a few drops of browning sauce if a darker color is desired.