Recipes | El Gato Pub

Sea of Thieves The Cookbook

I really hope all aspiring pirate chefs enjoy this book and that the love and care I took writing and photographing it comes through. I adore this amazing little pirate game. The recipes have all the flavors of the Caribbean and the foods available in game.

Writing the official Sea of Thieves - The Cookbook has been one of proudest moments of my life. And being a "Best Selling Author" for the Official Godzilla Cookbook has me dreaming of what new recipes and adventures are on the horizon? I do post new Sea of Thieves inspired recipes from time to time...so watch this parchment.

Sea of Thieves - The Cookbook

Sea of Thieves Cooking Channel

NEW RECIPES

Merrick's menu

If you know the Festival of Fishing, then you know that the Hunter’s Call challenged us to collect the ingredients for Merrick’s Menu. While the reality is that these recipes are simply proteins…without an ounce of fruity, spicy or salty goodness, I figured these recipes sounded like something that could be created for all pirates who want to imagine Merrick’s Menu in their own galleys.

And actually taking waaayyy less time to prepare!

Pork Merrick

The first recipe, well, it’s surf and turf…not much to see here, snag a pork chop, brine it for several hours in your favorite salty sweet brine, and grill it alongside a nice (Pondie) salmon filet. And done!

The other two recipes required a little more thought:

Merricks Menu

Rolling diced devilfish

This recipe calls for two types of Devilfish, and while orange roughy is a dead ringer for devilfish, both tuna and yellowtail fight like hell when they’re on the line, so, I say, close enough! Let’s get dicing!

Ingredients

1/2 lb sushi grade tuna – diced
½ lb sushi grade yellowtail - diced
1 ripe mango – finely chopped
2 ripe medium avocados – Chopped
Black sesame seeds
2 tsp Tajin
Dash of salt and lime juice

How to:

Dice up the avocado, put in small bowl and toss with a dash of salt and lime juice, lightly mashing it. Mince up the mango, add to a separate small bowl, toss together with two teaspoons of Tajin, set aside.
In a medium bowl whisk together the coconut oil, mirin, soy sauce, lime juice, aminos, chili oil, ginger and chives, set aside.
Making sure your fish is cold, select a glass or marble cutting board to slice and dice your fish on. Do not use wood (bacteria) and do not use plastic (micro plastics). Add to the marinade bowl and toss together. Let stand for 5-10 minutes.
In a circular mold (which I made out of two cookie cutters taped together since my Merchant Alliance rep is a slacker!) simply use a little vegetable oil to grease the inside and place on the dish you will be serving on.
Add the avocado mash first, pressing down a bit. Then layer the mango mixture on top of the avocado and then top off with the fish mixture. Carefully remove the ring and finish with a touch of chili oil and sesame seeds. This recipe should make two – three inch wide servings.

Serves 2-4
Total time: 15 minutes

Dressing

1 tbsp coconut oil
1 tbsp mirin
1 tbsp soy sauce
1 tbsp lime juice
1 tsp coconut aminos
1 tsp chili oil
½ tsp fresh ginger finely minced
1 tbsp chives

Fricassee of thieves

Ingredients

2-4 Salmon Steaks

1-2” thick (1/2lb per steak)

1 leek
¼ cup chopped parsley
5-6 full sprigs of fresh dill
1 tbsp coconut oil
1 tbsp vegan butter
1 cup fish stock
½ cup cream of coconut

How to:

Start with two or four nice sized (Pondie) salmon steaks…the ones that look like snake and have pesky bones in them. Wash them, pat them dry and set aside.
Now take the cucumber (Snake) and use a peeler, peel off some of the skin, but not all. Cut it lengthwise and with a spoon, scoop out the seeds and watery bits. Then cut into thin slices. Cut the white onion into thin slices. Add both to a colander along with the salt. Let stand for 20 minutes to drain.
In the meantime, in a small food processor blend the garlic, cream of coconut, rice wine vinegar, dill, sour cream and mayonnaise. Add to a medium bowl along with the cucumber and onion, toss together, add pepper to taste, cover and refrigerate.
Pre-heat oven to 350°F (177C). Place a 3-1/2 quart cast iron pan or braiser (a pan with an over proof lid) over med-high heat and add the coconut oil and vegan butter, allow to melt and blend. When hot, sear the salmon steaks for 4 minutes per side.
Remove and set aside, add the leek to the pan and sauté until lightly translucent, about 3 minutes. Add the parsley and dill, give it a good toss. Add the cream of coconut and stock and bring to a light boil. Turn the heat off and nestle the salmon steaks on top of the mixture, making sure the liquid only comes up a bit of the way on the salmon. Cover the pan, place it in the oven.
Bake for 15-20 minutes (thicker steak should be 20). Remove from the oven and let stand for 5 minutes. Serve with the cucumber (snake) relish and rice.

Serves 2-4
Prep and Cooking time: 1 hour

Cucumber Relish

1 English cucumber
¼ white onion
¼ tsp salt
¼ cup cream of coconut
¼ cup sour cream
2 tbsp mayonnaise
2 tbsp rice wine vinegar
¼ cup dill
1 garlic clove
Pepper to taste

The Scumm Bar's
Stewed Meat

When you first land on Mêlée Island a sense of wonder begins, and your first adventure is afoot. The only place to be of course is the Scumm Bar. Here is where you receive guidance for all the things you must do, it’s where you meet Murray, the best skull around. If Sea of Thieves had smell-o-vision, you’d most likely smell the beef stock cooking in the kitchen and one of your first tasks is to get a job in that same kitchen, cooking up Chef’s famous meat stew. Now, normally meat stew is, well, chunkier, but as the “stewed meat” takes the form of a leg of lamb…that’s where we start!

8 cups beef stock
2 – 12 oz bottles of root beer
4 tbsp coconut oil
2 tsp Kosher salt
Mint jelly
Finishing salt

Ingredients

5-6 lb boned or semi boned leg of lamb
2 carrots, chopped
½ white onion, chopped
2 leeks, cleaned and sliced
3 Roma tomatoes, quartered
4 cloves of garlic, chopped
2 sprigs of rosemary
2 sprigs of mint

How to:

Pre-heat oven to 200°F (93°C).
Trim the extra fat on the lamb, remove any sinewy pieces and discard. Wash off with cold water, pat dry and set aside and allow to get to room temperature.
Set a large (8qt) cast iron Dutch oven over medium- high heat. Heat up the coconut oil, season both sides of the lamb with one teaspoon of salt and brown all four sides. Remove and set aside.
Add the leeks, carrots, onions and the remaining salt, sauté till leeks are translucent. Add the garlic and mix. Place the leg of lamb on the bed of vegetables. Place the tomatoes and herbs around the meat. Add the stock and pour the root beers over the top of the meat.
Cover and place in the oven. Cook for five to eight hours. Do not overcook as it can get tough if left for too long. Using a meat thermometer check after five hours, the temperature should read between 135°-145° F (57°-63°C).
Remove from the oven and let stand for 20 minutes. Place on serving dish and serve with mint jelly and top off with finishing salt to taste.

Time: The whole day

Servings: Your entire pirate ship

Scumm Bars Stewed Meat

Sot Sloop Biscuits

Yep, some salty dogs can't seem to lay off the Hard Tack, so here is a recipe that may give you that "Ship Biscuit" feel, but is much more on the edible side. They will keep in a container for longer than a few days, hopefully you're not sailing on the same server that long.

Ingredients

4 cups all purpose flour
3/4 cup coconut water
1 ripe banana
1/8 tsp rapid rise yeast
¼ tsp salt
Optional: 1 tbsp coconut oil, flaky salt or raw sugar

How to:

Add the flour, salt and yeast to a mixing bowl in a stand mixer fitted with a dough attachment and mix well.
Mash the banana and add to the flour and mix well.
Set mixer to medium and add the coconut water, mix until a dough forms.
Turn out onto a lightly floured surface and knead for about 2-5 minutes until the dough is well formed, smooth and not sticky.
Place in a bowl and cover. Let sit in warm place for one hour.
Preheat oven to 400° F
Roll the dough out to roughly a half inch thick. Using a 3" round cutter, cut out biscuits.
Place on greased or parchment paper covered cookie sheet. (optional) Brush with coconut oil and top with flaky salt for salty biscuits or sugar for sweet.
Bake for 15-20 minutes based on your desired "tack"
Remove from oven and let cool, enjoy with butter and jam or store for your next sail.

Madrinas Sot Coconut Rum Coffee Ice Cream

All coconut, all the time! This recipe is made from coconut milk and cream and is lactose free. Of course, if your island happens to have access to cow milk options, just replace the coconut milk with half and half and prepare the same way.

Ingredients

1 cup Madrinas Sea of Thieves Coconut Rum Coffee Beans
2-15 oz cans of coconut cream (roughly 2 1/2 cups)
1.5 cups coconut milk
6 egg yolks
½ cup sugar
1 tsp vanilla extract
2 tbsp shredded sweetened coconut
1 tsp finely ground coffee beans
¼ tsp salt

How to:

Add the yolks to a large mixing bowl with the sugar and mix until fluffy using a hand mixer, set aside.Add the ingredients from the cans of coconut cream to a food processor and process until smooth.
Add the coconut cream, coconut milk and coffee beans, to a medium pot and over low-medium heat cook while stirring often to make sure it doesn’t boil.Roughly 7-10 minutes.Remove from heat.With a sieve strainer over another large bowl set a sieve strainer and pour the milk, cream, coffee mixture into it, keep the beans.
Temper the eggs by using a whisk and ladle a little of the milk mixture to the eggs.Slowly keep adding until half the milk mixture is added and mixed in with the eggs.Combine both bowls completely and transfer back to pot, add the saved coffee beans, and set on low to medium heat and cook while stirring constantly for roughly 5-7 minutes, until the back of a spoon can be coated.
Remove from heat, pour through sieve into large bowl.Discard coffee beans.Add vanilla extract, salt, and fine ground coffee beans and mix.Cover the custard with plastic wrap and press directly against the mixture so that it doesn’t develop a skin.Place in refrigerator for at least three hours.
Add the custard into your ice cream maker and set on sorbet setting (40 minutes). In about 30 minutes in or when it looks like it’s starting to freeze up, add the coconut.Allow to finish.Store in airtight container in the freezer and freeze for at least one hour.

The Blunderbomb

This Blunderbomb has a punch that comes during and after you partake! Careful, you can only carry five for a reason. Serves 2

Ingredients

1/2 cup black sugar Instant Boba Tea Tapioca Balls
4 oz Tangerine juice
4 oz Mango Juice
2 oz lime juice
5 large slices of fresh ginger
1/8 tsp of sea salt
2 oz spiced rum
1 oz grenadine
2 - 8.5 oz spherical glass balls
Lime slices and Boba tea straws

How to:

Add the rum to a bowl and set aside. Bring 5 cups of water to a boil and add the Boba tapioca to it. Boil for 3 minutes, remove with a slotted spoon and add them to the rum. Let them sit for 2 hours to absorb the rum.
When cool and ready, using a funnel add half of the balls to each of the spheres.
In a shaker add the ginger and salt and muddle until broken up.
Add ice, mango, tangerine and lime juices, shake and strain into bottles using the funnel.
With a straw grab half an ounce of grenadine, keeping it stable by holding your finger over the other end of the straw. Place in the sphere at the bottom and let go. This will leave the red at the bottom.
Cut a couple of lime circles, so that drinkers can eat the lime and attach the wedge to the bottle like the tell tale ribbon.
Enjoy...the Boba balls will let you know you had rum about 10-15 minutes after you eat them.

Grogmas Pudding

Pudding

1 cup sugar
1 cup flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp sea salt
1/3 cup melted butter
1 egg
1 cup ripe Mango
1 cup chopped candied pineapple, roasted salted Macadamia nuts, and candied lemon peel
1/2 tsp. vanilla
1/2 cup coconut milk

How to:

In large bowl sift together the dry ingredients. In a separate bowl, using an electric hand mixer or stand mixer, combine egg, milk, vanilla and mango until well blended. Combine both mixtures and mix well. Fold in the cup of chopped fruit and nuts, then add the melted butter and mix well. Generously butter a pudding basin (Mason Cash S30), then add a circle of parchment paper at the bottom of the bowl. Pour the batter. Cover the bowl with a piece of parchment paper and then a piece of aluminum foil. Tie paper and foil tightly around the lip of the pudding basin. Make sure to leave just enough give on the top of the paper and foil in case the pudding expands. Add a handle by taking string and looping in on both sides of the basin, grasping the twine on the bowl, making a large loop for a handle to remove pudding from steamer. Add a trivet or steamer rack to the pot. Place pudding basin in the steamer. Add water to about halfway up the side of the basin. Steam for 2 hours, checking every 20 minutes to add water.
In the meantime, combine the rum sauce ingredients in a medium bowl and refrigerate. For a non-alcoholic version, use this instead: 1 tbsp sherry vinegar, 1 tbsp coconut balsamic vinegar, 2 tsp coconut palm sugar, 1 tsp vanilla and coconut extract.
Remove pudding, allow to cool for 30 min, plate and flip. Serve warm with rum sauce and toasted coconut.

Rum Sauce:

1 egg beaten
2 tbsp melted butter
1/8 tsp sea salt
½ cup heavy cream, ½ cup coconut cream
2 cups powdered sugar
1 – 2 tbsp good rum

Sot Cannon
Rum Balls

When the holidays are upon us, even the saltiest of pirate captains can get to feeling generous. Offering up some sweet treats to their crew is common and what better way to show your appreciation than with these explosive treats. I mean...they have rum in them...so it just feels right. The fact that these only take 15 minutes to make, is just a bonus...you have captainy things to do.

Ingredients

7 ounces Maria Cookies
1 cup walnuts
1 cup sweetened shredded coconut
2 cups powdered sugar
1/2 cup black cocoa powder (Double Dutch Process)
1/2 cup agave syrup
1/2 tsp almond extract
1/4 cup spiced rum
1/2 tsp salt

How to:

Set up a cookie sheet with a piece of parchment paper and set aside.
Set up a flat plate with the 1/2 cup of Double Dutch or Sweetened Cocoa Powder for dusting, set aside.
Add the cookies, walnuts and coconut to to a large food processor and process until basically dust.
Add in all the remaining ingredients and process until it's a sticky ball.
Using a #60 or 1 tbsp scoop (melonballer) scoop out 30-40 cannonballs - using your hands roll them until they are perfectly round and add them to the chocolate powder, roll to coat.
Place on parchment paper.
Refrigerate for two days.
When ready to gift, toss together with another coat of preferred chocolate powder.

Monkey Bread

Bread:

3 cups bread flour
½ cup shredded coconut
1 mashed overripe banana
1 cup coconut milk, warm
⅓ cup water, warm
¼ cup granulated sugar
2 ½ tsp instant yeast
2 tbsp coconut oil softened
2 tbsp melted coconut oil
2 tsp Kosher salt

How to:

Use softened coconut oil to grease a Bundt pan
In a medium bowl, mix coconut milk, water, melted coconut oil, sugar, and yeast. In a stand mixer with a dough hook, set on low, combine flour, banana, coconut, and salt together. Slowly add milk mixture. Scrape down sides and bottom of mixing bowl. Once dough comes together, increase mixing speed and mix for about 5 minutes. Continue adding tablespoons of flour until the dough comes together but still a little sticky.
Place dough in a large bowl coated with cooking spray. Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled, roughly 2 hours.
Gently remove dough and press into a cooking spray greased rectangular baking dish. Sprinkle with 1 tbsp flour over the top and then using a floured pastry scraper cut dough into 35 squares, use scraper to help separate squares.
For the sugar dusting, mix the coconut, coconut palm sugar, cinnamon, and nutmeg together in a large bowl. Mix the melted butter and vanilla in a second bowl. Set aside.
Add 2 tbsp flour into a small bowl. With a large spoon, separate squares, drop into flour and roll each dough piece roughly into a ball. Place each ball into the butter mixture and using a slotted spoon remove from butter and add to sugar mixture to coat. Layer the balls in the Bundt pan, Try not to layer uniformly.
Cover the pan with plastic wrap and let bread rise about 2 hours until bread has puffed to push against the plastic wrap..
Pre-heat oven to 350 degrees F place unwrapped Bundt cake pan in oven and bake until the top is brown and caramel bubbles. Roughly 25-30 minutes. Remove from oven and cool in pan on wire rack for five minutes. Place large dish or cast iron pan over Bundt and invert bread pan. Let cool about 5 minutes before adding topping.
Whisk confectioners’ sugar and coconut milk together in a small bowl until the mixture combined. Drizzle the glaze over the warm bread.