These simple recipes are geared to floating kitchens, but they will taste just as good on land.

-- Gretchen McKay

Pirate Punch

Rich Vargo gleaned the recipe for this powerful grog from a man from Nepal who worked at the Pirate Museum in Nassau, Bahamas.

• 1 ounce Bacardi O orange rum
• 1 ounce Bacardi Gold rum
• 1 ounce Captain Morgan rum
• 1 ounce raspberry-flavored rum
• 4 ounces orange juice
• 4 ounces pineapple juice
• Dash fresh lime juice
• Dash grenadine syrup

Fill a tall glass with ice cubes. Add liquor, juices and grenadine syrup. Shake. Enjoy.

Makes one drink.

-- Rich Vargo

Crabby Noodles

The key to this succulent dish is to not skimp on the seafood. Rich Vargo insists on colossal lump crab meat, which he purchases at Wholey's Fish Market in the Strip District.

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons chopped garlic
• 2/3 cup Alice White chardonnay, or other white wine
• 4 teaspoons Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon red pepper flakes
• 1 pound corkscrew pasta, cooked
• 1 pound canned crab meat
• 2 teaspoons fresh chopped parsley
• Salt and pepper

Heat oil and butter in large skillet over medium heat. Add garlic and cook until garlic browns. Add wine, Worcestershire sauce, lemon juice and red pepper. Bring to boil and cook for 4 minutes or until lightly reduced.

Add pasta, and stir until heated through.

Gently stir in crab meat and parsley. Add salt and pepper to taste.

Makes 4 servings.

-- Rich Vargo

Sticky Chicken

This quick chicken dish can be served with quinoa or another grain or atop a bun.

• 1/2 pound boneless chicken breast, cut into 1-inch cubes
• 1/4 cup peanut butter
• 1 tablespoon honey
• 2 tablespoons soy sauce
• 1/8 teaspoon garlic powder
• 1 tablespoon lemon juice
• 1/4 teaspoon cayenne pepper
• 2 medium onions, chopped
• 1 cup water
• 1 tablespoon ketchup
• Salt and pepper to taste

Combine all ingredients in a pan, and cook over medium flame until chicken is cooked.

-- "The One Pan Galley Gourmet" by Don Jacobson and John Roberts (McGraw Hill, $16.95)

Devonshire Cream

This dish is as simple as it is delicious.

• 1 1/2 pounds cream cheese
• 1 3/4 cups powdered sugar
• 1 cups sour cream
• 2 ounces Grand Marnier
• 1 cup whipped cream

Beat together cream cheese and powdered sugar until smooth. Add sour cream and Grand Marnier. Beat well. Fold whipped cream into cream cheese mixture. Serve in a bowl with fresh strawberries for dipping.

-- "The Gimbaled Gourmet Cookbook," by Kathy Farron

Hair-Raisin Curry Beef

• 1/2 cup boiling water
• 1/2 cup raisins
• 1 tablespoon olive oil
• 3/4 pound sirloin, cut into 1-inch cubes
• 1 medium onion,
• 1 medium green pepper, chopped
• 1/2 tablespoon curry powder
• 1/2 teaspoon salt
• 1/3 cup unsalted peanuts
• 1 beef bouillon cube

In a dish or small bowl, pour boiling water over raisins and set aside.

In a frying pan, add oil and brown meat and vegetables over medium heat. Drain oil. Add curry powder and mix well. Mix in salt and nuts.

Drain raisins, reserving juice, and add to meat mixture. To reserved raisin juice, add enough water to measure 1/2 cup. Add this and bouillon cube to meat mixture and simmer for 15 minutes. Serve over rice, if desired.

-- "The One Pan Galley Gourmet" by Don Jacobson and John Roberts (McGraw Hill, $16.95)

Memphis Chopped Coleslaw

PG tested

This sweet and tangy chopped slaw is great with any barbecued meat. Make it a day before your Fourth of July cookout, and keep it in the fridge until 15 minutes before serving.

• 1 medium head green cabbage, cored and chopped fine
• 1 jalapeno chile, seeded and minced
• 1 carrot, peeled and shredded
• 1 small onion, peeled and shredded
• Salt and pepper
• 2/3 cup packed light brown sugar
• 1/4 cup yellow mustard
• 1/4 cup chili sauce
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup cider vinegar
• 1 teaspoon celery seeds

Toss the cabbage, jalapeno, carrot and onion with 11/2 teaspoons salt in a colander set in a bowl. Let sit until wilted, about 1 hour. Rinse cabbage mixture with cold water; drain and dry well with paper towels. Transfer to a large bowl.

Bring remaining ingredients to a boil in a medium saucepan over medium heat. Pour the mixture over the cabbage and toss to coat. Cover and refrigerate at least 1 hour or up to 1 day. Season with salt and pepper to taste.

-- "Cook's Country Best Grilling Recipes" (America's Test Kitchen, $29.95)