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Pirate Pat's Burning Skillet

Recipe of the Week!
Eat like the Pirates Do!
 (anti-acid not included)

 

Steak Clementine

Recipe 00410  © Pirate Bill "Turtle" Patterson - used with permission

 

Pirates love to eat in general,  and love to eat meat specifically.  What follows is a simple yet flavorful preparation for grilled steak that I have named Clementine in honor of the woman that created the sauce,  Clementine Paddleford.  

Ms. Paddleford was raised in the great state of Kansas on a cattle ranch.  She went on to become one of America's great food writers for the New York Times and was syndicated throughout the country. She was not only one of America's earliest woman food writers, but her column "How America Eats" became a kind of template for a great many food writers that followed.

What follows is the essence of simplicity and enhances the natural flavor of grilled beef without obscuring it.

You will need the following:

  1. Begin by cooking your steaks, employing any method you desire.  
  2. As the steaks are cooking mash the garlic into paste on the wood platter.  
  3. Next, using the back of a fork, incorporate the butter, then the mustard and finally the tomato paste. (If you buy the tomato paste that comes in toothpaste type tubes you won't have the leftover that you would by using even the smallest tin can)
  4. Now you can add a few drops of Worchestershire sauce, a pinch of salt and pepper and a healthy toss of paprika. 
  5. Continue to mash and work with the fork until the whole mess is homogenous and spread out over the platter.
  6. When your steaks are finished cooking plop them down on the platter and slather them about on both sides. 
  7. Let them "rest" in the sauce for 2 or 3 minutes. 
  8. By the time you've opened the wine and found two clean wine glasses the steaks are ready. 

This sauce is so totally birching' that you may wish that you made much more than you need for the steaks alone cause it is dynamite on potatoes.

XOXOXO TURTLE

 

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