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Party for a Pirate – Maple Nut, Devils Eggs, Steak au Poivre

Ahoy, maties.

Sunday be me day for being with family and friends, cooking, eating heartily, and drinking strong coffee, fine wine, and dark beer. Telling lies in all earnestness. And laughing at all the cleverness. Could I be in the company of Pirates? Maybe. Are these Pirate food recipes? Definitely.

Here we are cooking breakfast and dinner for a typical Sunday…  healthy comfort food with some excellent weekend food recipes for you to keep.

Working Ahead

The first step is always noting what is in the freezer, pantry, and fridge. Stuff that you brought home on sale are patiently waiting to be joyfully shared with folks and festivities. Fulfilling their destiny.

Second is deciding what to cook. So, next, research recipes in cookbooks and online. From them, deciding what kinds of vegetables, herbs and spices that you want.

Make it different and perhaps better every time, right? That’s part of the adventure. Then out to gather provisions.

Sunday morning, set out all ingredients to warm up to room temperature. This makes them easier to work with, and it’s easier for the foods to blend together. Review the preparation steps of each recipe to see what needs to be prepared ahead – chop veg, make stock, marinate meats, etc.

Now you’re ready for the heat, the aromas floating throughout the house, the tastings, the sizzle.

BTW: You may reap benefits by first reading the Notes section at the end.

Healthy Breakfast – Maple Nut Pancakes

Walking into my kitchen on a Sunday morning is just the best feeling for me. Another whole day of promise of adventure.

First things first – Cafe au Lait. Chickory Coffee in the cupboard and milk in the fridge. And voila, we begin! The aroma foretells the gift of ambrosia. 1/2 C coffee, 1/2 C hot milk. And my kitchen comes magically alive yet again. Ooohhh, electric.

Whipping up Maple Nut Pancakes is always a joy for me. Ever since a little kid, I’ve loved the taste of maple and

Weekend Food Recipes

Weekend Food Recipes – Maple Nut Pancakes

black walnuts. Remember Walnut Crush candy bars? Loved them.

My Grandma had several black walnut trees planted along the street. We children were assigned to pick them up, husk them, crack them and pry out the nutmeats. The aroma was intense, our hands were stained that black-green, and the results were worth it. Mom and Grandma made cookies, rolls, and cakes with them that I still experience in my memory.

Maple Nut Pancakes

Ingredients

  • 2/3 C Wheat Flour
  • 1 T Baking Powder
  • 1/4 tsp Salt
  • 1/3 C Coconut Flour
  • 1/2 tsp Baking Soda
  • 3 T Maple Syrup
  • 2 Eggs
  • 1 C Coconut Milk
  • 1/4 C Coconut Oil, melted (melts at 76 degrees)
  • 1 tsp Vanilla
  • 1/2 C Black Walnuts

Procedure

  1. Sift the dry (top 5) ingredients into a large glass bowl.
  2. Whisk the Eggs in another glass bowl, then whisk in the Maple Syrup.
  3. Whisk in Coconut Milk and Coconut Oil, then stir in the Vanilla.
  4. Add liquid mix to dry mix and combine gently with a spatula just until moist.
  5. Gently fold in the Black Walnuts.
  6. Let it rest for about 10 minutes, while the cast iron skillet/griddle warms up – It sizzles when you dash water on it.
  7. With a 1/3 C measuring cup, scoop up some batter and pat it down on the hot surface. Cook until bubbles form on the top and the bottom is brown (3 minutes?). Flip and cook until the bottom is browned (2 minutes?).
  8. Serve 2 with Butter, Maple Syrup, and a Fried Egg with a strip of Fried Bacon…. and another cup of Cafe au Lait.

Results: The intense walnut with the sweet maple and smoky bacon tastes and soft, crunchy, and chewy textures of this warm healthy breakfast are so satisfying to me. The magic is delivered again.

Healthy Sunday Dinner – Comfort Food Recipes

You can never have enough comfort food recipes. What’s better than this healthy Sunday dinner of The Devil’s Deviled Eggs, Steak au Poive, and Mushrooms Sauteed in Butter on a warm Sunday afternoon?

The Devil’s Deviled Eggs

These are different. Spicy hot. Adjust the Hot Pepper Sauce to taste. Not your Mama’s Deviled Eggs.

Ingredients

  • 6 fresh eggs
  • 2 T Hot Pepper Sauce (Red, Jalapeno, Cajun, Habanero)
  • Pinch pink Himalayan salt
  • 1/4 C Mayonnaise
  • Freshly ground Black Pepper to taste

Procedure

  1. Place eggs in a 2 qt sauce pan, cover with water, bring to a boil, then turn off heat.
  2. After eggs sit in hot water for 10 minutes, leave them in the pan near the sink. Let them sit for another 10 minutes. Pour cold tap water into a glass bowl.
  3. Drop an egg into the cold water for 1 minute. Remove the egg, crush and remove the shell, then rinse it and set it on a tray.
  4. Repeat with the other eggs. Then slice them in half on the long equator (top to bottom).
  5. Gently remove the yolks and put them into a small glass bowl. Smash them fine, no lumps. Add all ingredients and stir.
  6. Drop teaspoons of yolk mixture into each egg white. Chill.

Baby Bellas Braised in Butter

These are so satisfying. Always a perfect complement to a sizzling steak. Go slow when cooking these.

Ingredients – per person

  • 4-6 oz fresh Baby Bella, sliced
  • 1 T Garlic, chopped
  • 2 T Butter
  • Black Pepper to taste, freshly ground
  • Pink Himalayan Salt to Taste
  • 1/4 tsp Thyme

Procedure

  1. Heat a saucepan on Medium, then add the butter and melt.
  2. Add the Mushrooms and saute until they start to soften and there is liquid in the pan.
  3. Turn heat to Low, add the other stuff, and simmer covered, stir occasionally, until the mushrooms are done (check after 10 minutes). There still may be liquid in the pan. Let the Mushrooms simmer un covered until they reabsorb the liquid.

Pieces of Eight Steak au Poive

Steak au Poive

Weekend Food Recipes – Steak au Poive

For several decades now, this has been a consistent favorite of all.  Many au Poive recipes include a cream sauce. This foregoes that and the results are perfect. Let’s you get right down to the eating.

Ingredients – per person

  • 1 10 oz Rib Eye Steak
  • Freshly ground black pepper to taste
  • Pink Himalayan Salt
  • 1 tsp Unsalted Butter
  • 1 tsp Worcestershire Sauce
  • Green Olives
  • Blue Cheese
  • 1 strip Smoky Bacon
  • 3 Green Onions, tops and end trimmed

Procedure

  1. Take the Steak out of the fridge. Dry both sides. Cover both sides with freshly ground black pepper and pat it in with your fingers. Let sit for 1/2 hour or so.
  2. Heat a Cast Iron Skillet on Med-High. Sprinkle salt in the skillet and heat it a bit.
  3. Sear Steak for 1 minute per side, then turn heat to Med (cover if you want to) and cook until done to personal preference.
  4. When done spread each Steak with Butter, and drizzle Worcestershire on top.
  5. Let Steak rest on a warm platter covered with foil in an oven on Low for 10 minutes to let the juices reabsorb.
  6. Meanwhile, cook the Bacon in the skillet on Med-High.
  7. Serve the Steak with the Mushrooms and Bacon and with a Salad of Green Onions, Green Olives, Blue Cheese, Devil’s Eggs (if any are left), and a hefty Red Wine.

Discourse

Kudos to the wine of the day: 2016 Kepe Tempranillo/Bobal. This Spanish red blend starts with an inviting dark fruit nose. Its taste is dry with dark fruit, some pepper, and earth. A dark red wine that is great with meaty meals.

The cheese is a Gorgonzola of raw cow and goat milk.

Given that, there is little dairy in my diet, except for cheese and heavy cream for specific recipes. Dairy is replaced with coconut oil, water, milk, and flour, as you noticed. Besides, it gives a more tropical flavor to the dishes, something Pirates will appreciate.

Also, notice that there is no potato and no bread because those kinds of carbs are not good for me. However, there are alternatives that this site will explore from time to time. Sprouted grains bread, non-grain pasta, sweet potatoes, parsnips, turnips, etc.

This is healthy comfort food because most of my ingredients, herbs, and spices are Organic, Whole Grains, Non-GMO, no growth hormones, no preservatives, few additives, minimally processed, no corn syrup, no nitrates. I use Pink Himalayan Salt. For the pots and pans and utensils, I use glass, silicon, stainless steel, and cast iron instead of plastic and non-stick coatings.

This is pirate food because these recipes are comprised of the same kinds of things Pirates ate: meat (fresh, salted, dried), bacon, nuts, eggs, bread, vegetables, highly spiced, fermented, pickled.

Also, note the slow-cook technique. Slow cook recipes give the food’s flavors time to mingle, absorb each other’s flavors, ‘marry’ as it were. The result is more nutrition staying with the food and cleaner, more complex flavors.

Discourse

This is healthy comfort food… most satisfying food. There’s nothing like tastes of these pancakes with strong coffee in the morning; the snap of these devil’s eggs, the earth of the garlic and butter mushrooms, and the elegant, awesome rib eye with just a little spice of its own.

Easy enough to prepare. Something a little different. Complex, subtle, with a wide range of tastes and textures that makes dining such a joy.

By all means, cook these for your Sunday and save these for your Weekend Food Recipes list and let me know how it goes. Leave a comment about your thoughts or some feedback on your meal or feel free to ask a question about the food or preparation.

Cooking for Pirates, where every meal is a party to a Pirate.

8 Comments

  1. I definitely agree that Sunday is definitely the grub day. It is the day I put all my energy in the kitchen and I spend all that time with my family. We ten to catch up on our entire weeks’ activity and release all the tension and recite all the jokes. Just like you, I always think ahead and make preparations about the ingredients I will need to prepare dinner on a Sunday. 

    Similarly, I ensure that I prepare a really nice, probably not the healthiest breakfast, pancakes, lots of syrup, eggs, sausages and lots of fruits. At least that’s a little healthy and no green tea on a Sunday, definitely chocolate tea. I also love your pancake recipe and will need to try making it one Sunday morning. Overall, I really enjoyed the article and appreciate the time you placed in giving use those awesome recipe ideas.

    • Thank you for the comment. It seems like our Sundays are similar. 

      There are diets, but they say to have a ‘cheat’ day… one that we can eat chocolate and pasta. 🙂

      Let me know how the recipes turned out… They are little parts of me. Good things that I have created.

  2. Wow, I didn’t even know there was such a thing as healthy comfort food! I’m definitely trying the pancakes. I’ve wanted to learn how to for a while and yesterday I bought a special pan for it. 

    Now, I’m not sure if it would be still healthy, but what if I add some bitter chocolate, as well?

    • Oh, certainly almost everything I make is healthy comfort food. There are Paleo and KETO diets that are what I’d call healthy comfort food. Especially if everything is clean, unprocessed, organic non-GMO ingredients.

      And certainly on the dark chocolate, too. Along with rich organic coffee. Mmmmm.

      Red wine, eggs, dark chocolate, organic coffee, butter, and red meat… they’re all healthy now.

      You’ll love the pancakes. With the chocolate, you could probably use regular walnuts. They’re easier to find.

      I appreciate your time in staying a while to leave a comment, Jenny.

      Cooking for Pirates, me hearties, yo ho.

      Pirate Mike

  3. Thanks for your article and the recipe. I am a food lover. I like to taste different type of foods with a different recipe. I like the naming of your foods, that’s very interesting.  The foods sound so tasty and healthy as well. I might try these. I enjoyed reading your article. Keep it up. 

    • Thank you for your comment, Fahim.

      Pirates do love food, yes?

      Let me if you do like these foods. And stop on back by for more.

      Enjoy your day.

      Pirate Mike

  4. Hi Pirate Mike, what a fun and delectable article! Ahoy Matie, you had my mouth watering through the whole thing. I know this sounds strange to say but I have never before thought of putting any kind of nuts in pancakes, but what a great idea that is, especially black walnuts. I will definitely be trying these this coming weekend.

    I am a vegetarian but I shall fix my husband the whole delicious comfort-food breakfast, complete with fried egg and smokey bacon. He is also a fan of deviled eggs so I can’t wait to try out the Devil’s deviled eggs on him.

    I’m not familiar with Pink Himalayan Salt. Where can I get that and how is it different from table salt?

    I love the idea of healthy comfort food. Thanks for these great Pirate recipes!

    Sue

    • Thanks so much for your great comment.

      Excellent breakfast. You’re supposed to do this once a week.

      It does my heart good when people share my recipes. Cooking is such a tactile and family activity to me.

      The pink color comes from trace minerals, which table salt does not have. Himalayan salt comes from the base of the mountains. It’s saltier than table salt, so you can use less and attain the same level of salt. I use it for these reasons. Also, because I buy almost no processed foods and cook most of my food myself I need salt in my diet. I do buy canned or organic tomatoes, beans, broth, etc., but with no salt added. Because most of my food is from scratch I know the level of salt and the kind of salt are healthy.

      I get it at Kroger, it’s a large grocery store chain all over the South. You can find it online, too.

      Careful with the Devil’s Deviled Eggs, they are spicy. They are not ‘your mama’s’ deviled eggs.

      You know, I do believe most people have a bit of the fire of the Pirate in them.

      Thank you, stop back by. Thar be more great stuff. 

      Pirate Mike

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