Cooking with Rum fer National Talk Like a Pirate Day

Ahoy matey! National Talk Like a Pirate Day be here, and to celebrate, ye need rum - a beverage even the scourge of the seven seas can't resist! And since we all know how to drink rum, grab yer crew and try something new - cooking with it!

Rum and Brown Sugar Marinated Steak

Double yer doubloons and avoid a mutiny with this savory steak recipe from Nicole's Table. Pirates and landlubbers alike will walk the plank for just a taste of this delectable entree.

And if ye need to cut your steak beforehand, appeal to yer inner swashbuckler with a cimeter knife that closely resembles a pirate's cutlass!

Ingredients

• 1/2 cup soy sauce
• 1/3 cup dark rum
• 1/3 cup packed brown sugar
• 1 tbsp Dijon mustard
• 2 lb flank steak

Instructions

1. Combine soy sauce, rum, brown sugar, and mustard in a small bowl until the sugar has dissolved.
2. Place the flank steak in a shallow baking dish and pour the marinade over the meat.
3. Let marinate for 30 minutes at room temperature.
4. Remove steak from marinade (shaking off any excess fluid) and put directly on a hot grill.
5. Grill until distinctive sear marks appear (usually around 3 minutes). Rotate 90 degrees and repeat.
6. Flip and repeat to get crosshatch sear marks on both sides. Continue until steak is cooked to your customer's liking.
7. Pour the marinade into a small saucepan over medium heat and boil until syrupy (again, around 3 minutes).
8. Slice the steaks thinly, then drizzle with sauce.

Caribbean Coconut Rum Cake

Ye won't need to pillage or plunder loot after ye've made this scrumptious cake from Taste of Home. Sell this in yer galley, and yer treasure chest will be overflowing with booty in no time! But keep an eye out for bilge rats; this be their favorite treat!

Ingredients

Cake

• 1/2 cup unsalted butter, softened
• 1-1/2 cups sugar
• 4 large eggs
• 1 tsp coconut extract
• 3/4 cup amber rum
• 3/4 cup whole milk
• 1-3/4 cups all purpose flour
• 1 package (3.4 oz) instant vanilla pudding mix
• 1/4 cup cornstarch
• 2 tsp baking powder
• 1 tsp salt

Syrup

• 1/2 cup unsalted butter, melted
• 1/2 cup water
• 1/2 cup sugar
• Dash of salt
• 1/2 cup amber rum
• 1 tsp coconut extract

Instructions

1. Preheat oven to 325 degrees.
2. For cake: cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract.
3. In a small bowl, combine rum and milk.
4. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder, and salt.
5. Alternatively add the small bowl and large bowl mixtures to the creamed mixtures, beating well after each addition.
6. Transfer to a greased and floured 10" fluted tube pan.
7. Bake for around an hour, until an inserted toothpick comes out clean.
8. Cool 10 minutes.
9. Remove from pan briefly to prevent sticking; replace in pan.
10. Cool on wire rack.
11. For syrup: Heat butter, water, sugar, and salt in a small saucepan over medium heat.
12. Bring to a boil, stirring constantly.
13. Remove from heat; add rum and extract.
14. Using a small skewer, poke holes in cake. Slowly pour syrup over the cake until it's all absorbed.
15. Cover, let stand overnight, then serve!