Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Posts Tagged ‘egg’

Cave Cakes

Posted by Caveman Cooking on November 18, 2014

Cave Cakes
One of the breakfast faves in the Cavehold are these scrumptious island-style pancakes. Moist, fluffy, flavorful flapjacks that forgo traditional butter for the Hawaiian Lilikoi (Passionfruit) version to create a tropical twist on this mainland morning staple. Yes … you can substitute regular butter, if you must. But, what’s the fun in that? 😉


2 Cups White Flour
3 Teaspoons Baking Powder
1 Tablespoon Sugar
1/2 Teaspoon Salt
1 Cup PLUS 3 Tablespoons Milk
1/3 Cup Apple Juice
3 Tablespoons Lilikoi (Passionfruit) Butter – Softened
1 Large Egg – Beaten
1 Teaspoon Pure Vanilla

Macadamia Nuts, Sliced Bananas, Pineapple Chunks, Blueberries, Sliced Strawberries, or any combination thereof


In a large bowl, place together flour, baking powder, sugar, and salt. Whisk together all the dry ingredients very well.
Whisk together dry ingredients

Next, add milk, apple juice (you can substitute peach, mango or passion fruit juice, if you’d like), egg, vanilla, and lastly the Lilikoi butter.
NOTE: Make sure the Lilikoi butter is not too hot, or it will begin to cook the egg.
Add all wet ingredients

Immediately, whisk together all ingredients well until the batter has the consistency of molasses. If the batter is too thick add milk, one tablespoon at a time, until desired consistency is achieved. Do not over mix the batter … it’s okay if there are some small chunks in there. Over mixing will result in flat, tough pancakes.
NOTE: At this point, if desired, gently fold in any of the optional ingredients listed above.
Cave Cakes batter

Pour 1/3 cup scoops of the batter onto a medium-flame heated, lightly buttered, griddle or pan.
Cave Cake batter on griddle

Cook until bubbles appear all over the pancake. Flip with a spatula. Pancakes should be golden brown. When other side turns a similar color, remove from griddle/pan.
Cave Cakes cooking

Plate with sliced fruit, eggs, bacon, or just let ’em fly solo. Top with a pat of butter and some pure Maple syrup. YUMMMMMMMMMMMMM!
Cave Cakes

Sooooooo … who wants pancakes?!?!?

Prep Time = 20 minutes
Cooking Time = 3 minutes each
Makes 12-14 cakes

©2014 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Breakfast | Tagged: , , , , , , , , , , , , , , , , , , , | 2 Comments »

Mom’s Day

Posted by Caveman Cooking on May 9, 2010

As posted earlier today, I had high hopes for a fun and flavor-filled day to celebrate the Cavewoman’s daily gargantuan task of motherhood. Yet, I started the day in fear. Fear that Robert Burns’ often paraphrased line, “The best-laid plans of mice and men often go awry”, would come true today. But, my Mother’s Day Fairy Godmother must have been on her game because the only plan that didn’t go as planned was our Steamed Artichoke lunch. But, I’m getting ahead of myself.
With both Cavemom and Cavemom-in-law both out of town for the big day, we were left to a very intimate Caveclan celebration. The day started with cards and presents, which included a certificate for a foot massage and a planter full of tulips that were about to bloom. They didn’t stay in the planter very long, though, as the C-woman had a perfect spot in the backyard for them. So I donned the gardening gear and made quick work of the first Mom’s Day honey-do of the day.
Cavewoman on Mother's Day

Next, it was time for breakfast. I “whipped up” some Cavetaters and went to work on a veggie-friendly Eggs Benedict that subbed out the traditional piece of ham or Canadian bacon for a slice of vine ripened tomato. Unfortunately, the Benedict process is too labor-intensive to be able to make it and shoot photos at the same time. So, I can’t post the recipe … yet! It was such a hit that I will be making it again later this week and the Cavewoman has agreed to handle the camera work. Until then, you’ll just have to enjoy the view:
Cave's Eggs Benedict

Afterwards, I was delighted to hear from my wife that this version was better than what she gets at her favorite restaurant for Eggs Benedict … and that she was “not just sucking up by saying that!” 😆
After such a filling meal we had no room for dessert and, in a few hours, didn’t have room for our planned lunch of steamed artichokes. But, around 1:30pm the Mom’s Day girl decided that our skipped dessert would make a great “lunch” … and who was I to argue?!? 😉 Now, I wish I could take credit for the Cheese Filled Crumb Coffee Cake that graced our plates. But, Entenmann’s makes one of the very few store-bought desserts that make it into our house. Though, for good reason – it is THE BOMB! Well, it was the bomb until today, when I added some Cognac marinated Mint Strawberries to the equation. Oh my! Now, it’s THE BOMB!!
Entenmann's Cheese Filled Crumb Coffee Cake with Cognac Mint Strawberries

On a side note, next week we’ll be doing our first “Secret Ingredient” theme with several recipes posted that will include the special element. I’ll give you a hint … the first secret ingredient can be found in the strawberry recipe.
After some football, soccer, Crazy Eights, and some light house cleaning to prep for some family visitors expected this week, it was time to start working on dinner. Again, a bit labor intensive, but well worth it! A Baby Greens Salad with Caramelized Red Pears, Candied Pecans, and Goat Cheese got the meal started. (Recipe should be up tomorrow)
Baby Greens Salad with Caramelized Red Pears, Candied Pecans, & Goat Cheese

For the main course, one of my wife’s favorite dishes in the world was on the docket – King Crab Risotto with Artichoke Hearts and Pine Nuts. Of course, being the herbivore that she is, Cavewoman got hers sans crustacean. The Cavekids and I, however, enjoyed the crab-filled version that the recipe’s name suggests. Best of all, everyone was completely satiated by meal’s end.
King Crab Risotto

Needless to say, after all this fun, frolic and flavor I am cooked! Yet, it was all worth it to hear the Cavewoman say, shortly before hitting the hay, that she had a “great day”. Funny thing is, she wasn’t the only one! 🙂

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Chit Chat, Holidays | Tagged: , , , , , , , | 8 Comments »

Killer Mac Salad

Posted by Caveman Cooking on April 8, 2010

Food Blogs Post of the Day for 4/8/10

This recipe won Post of the Day for 4/8/10!

Killer Mac Salad
This will have everyone “Oooing” and “Ahhhing” at your next BBQ. Even the Cavewoman, who hates mac salad, loves this recipe! 😉


1 Pound Elbow Pasta (I prefer the large size, not jumbo)
3 Medium Eggs, hard boiled – finely chopped
1 Large Celery Stalk – finely chopped
1/4 Small Onion – minced
1-2 Teaspoon Garlic – minced
1 Large Carrot – finely shredded
2 Tablespoons Relish
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon TSS Texas All Season
1.25 Cups Mayonnaise


NOTE #1: With barbeque season rearing it’s flavorful head, I thought I’d share this family favorite.
Boil pasta as per directions on package – strain and rinse in cool water.
Rinsing Pasta

While boiling water and cooking pasta, chop onions and celery, shred carrot and mince garlic. Set aside.
Chopped & Shredded Veggies

One of the best tips I can give you for this recipe is to get yourself a willing (and cute) sous chef. Here, the Caveboy is demonstrating great shredding technique.
Caveboy Shredding

Once pasta has cooled, chop hard boiled eggs. If you chop them too soon they tend to get a bit dried out and rubbery. Briefly set aside.
NOTE #2: This is a great utilization for some of those leftover Easter eggs.
Chopped Egg

You will need an extra-large mixing bowl for this recipe. And, no kitchen is complete without an XL Looney Tunes mixing bowl! 😉
Looney Tunes Mixing Bowl

Place pasta and all ingredients into bowl and mix well.
Mac Salad Ingredients

Cover and refrigerate at least 2 hours – overnight is better!
HINT: Scoop some onto your plate. Then, drizzle some Killer BBQ Sauce on top … Mmmmmmmmm MMMMMMMM! TASTY!!!
Killer Mac Salad
This also works as a great side for Asian and Hawaiian BBQ dishes.

Prep Time = 20 minutes
Cook Time = n/a Minutes
Serves 12-16

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Side Dishes, Vegetarian | Tagged: , , , , , , | 23 Comments »

Cookin’ In The New Cave

Posted by Caveman Cooking on March 14, 2010

The Egg Thingy

The Egg Thingy

Well, we are a week into setting up the new cave. We still have painters. We still have boxes. And, I still can’t find my camera cord so I can post up some before and after photos of the new digs. BUT … I finally actually made something, other than a sandwich or bowl of cereal, in the new cave-kitchen!:)
Now, don’t get too excited. It wasn’t anything new, nor is there a new recipe to gawk at. However, it is a family favorite and was the overwhelming dish of choice for the cave clan this morning. I speak, of course, of The Egg Thingy, pictured here on some of Western Bagel’s best.
It really got my jets going, too, as I finished up the delicious day starter and ended up going through about 2/3 of the boxes that filled the garage. You can actually see out to the street from the back end, now! 😉 I’m quite amazed at how far along we are in the short time we have had to unpack, especially considering some of the “pot-holes” we’ve encountered.
In fact, the Cavewoman and I felt comfortable enough from our efforts to take last night off, employ the now geographically nigh Cave-in-laws’ babysitting services, and head out for a real late-date-night … our first in nearly a year. Our first stop was at a very highly recommended local (actually walking distance) Japanese restaurant called Sushi Yusho. Happily, it lived up to the hype and was very delicious. The service was great, sushi chefs friendly, and the clientele seemed to be mostly very satisfied regulars. We will definitely be returning soon, and I plan on doing a full write up of this fishy-find.
Next, we stopped at Claim Jumper for a very sinful dessert they call a Chocolate Chip Calzone. A traditional Italian pizza dough turnover filled with very untraditional ingredients: butter, and semi-sweet and white chocolate chips. When it comes out of the oven, they top it with vanilla ice cream, whipped cream and drizzled fudge sauce. Ohhhhhhhh, Man! Is it gooooood!!
Toad The Wet Sprocket

Toad The Wet Sprocket

The final stop of the evening was a local live music venue called The Canyon Club. A place that attracts a wide array of name acts in a smaller, comfortable setting. The headliner were some old friends from Santa Barbara collectively called Toad The Wet Sprocket, a band that has had several top hits and really play a very unique, melodic brand of rock. It was so good to see the boys together again, enjoying what they do best. The packed house enjoyed it, too! Sorry for the lousy pic, but it’s not bad for a Palm Centro, eh?!?
After the 2.5 hour set and some long overdue reunions with the SB faithful, we had to head home and relieve the over-generous grandparents who reveled in the fact they only had a 15 minute drive home (it used to be an hour-fifteen!). It was a great night, and one that we really needed after a crazy year of house selling and buying, packing, and moving. Obviously, we are far from settled-in, and I can’t do the planned post about our actual move until I find that darn cord. But, I now feel like we are indeed here: I’ve cooked, found a great sushi spot, seen some live music in the hood, and have finally posted something longer than a haiku here! 😉

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Chit Chat | Tagged: , , , , | 22 Comments »

2nd Day 2x Baked Potatoes

Posted by Caveman Cooking on February 15, 2010

As promised, some of the things we like to do with leftover 2x Baked Potatoes

Leftover 2x Baked Potatoes Smothered in 2+2 Tequila ChiliBefore you dive any deeper into this post, I suggest you first check out the 2x Baked Potatoes recipe I posted a few days ago. Otherwise, it is kind of like tuning in to the middle of a television series and trying to understand what is going on … frustrating and futile! (That is something I often do to the Cavewoman, driving her crazy with my questions about who is doing what to who. But, that is a whole other Oprah ;)). In fact, I’m going to go so far as to say that you really should try the recipe first before reading further here. Because, without tasting these in their pristine, just-made state you can’t begin to comprehend just how incredibly delectable these leftover potatoes can possibly be.
Okay … so … you’ve made this sinful yet necessary side dish, tasted their incredible flavor, and eaten as many as you could conceivably fit into your not-large-enough-for-something-this-good stomach. And now, you are wondering what to do with the inevitable leftovers. You can’t eat any more of them right now … though you wish you could. You don’t want to use them as furniture coasters … they’re too good to meet such a mundane fate. You won’t want to use them as hockey pucks … no matter how long you let them petrify for they just don’t fly right. So, what do you do???
First, you put them into an airtight container and throw them into the fridge. Then, you spend the rest of the evening coming up with future ideas for these tantalizing taters. Of course, you can just warm them up and enjoy them along side any main dish … they reheat very well and taste almost as good as fresh out of the oven. But, even a pea-sized Caveman’s brain begins to wonder about the possibilities, and dream of the new mouthwatering potential inherent.
One flavorsome method of redeployment is to just treat them like you would a potato skin. Reheat them and then top them with any combination of sour cream, crumbled bacon, chopped green onions, chives, ranch dressing, etc. They end up being the most incredible skin you have ever had in your life. (Sorry, the pictures of this version did not turn out :() 2x Baked Poachtatoes
Another wonderful and tempting way to utilize a leftover twice baked tater is pictured above. Just reheat the rebaked spud and slather it up with some warmed 2+2 Tequila Chili. Sure you are taking one totally decadent dish and topping it with another … but, I don’t hear too many people complaining about putting a couple of slices of bacon on their burger, a dollop of bearnaise sauce on their steak, or whip cream on their milk shake. So, please, don’t judge! 😉 Besides, you really should taste it first before you say, “Naw! I couldn’t!!” Yeah, it’s that good.
However, the true piace de resistance is the breakfast rendition of this thrice utilized tuber: the 2x Baked Poachtato, seen here. While you are getting them back to optimum temperature in a 375° oven, follow the directions in this recipe for poaching an egg, and throw one or two on top of each re-warmed tater. Dab a little of your favorite hot sauce on top (I prefer Tapatio or Tabasco, depending on my tastebuds’ mood) and you have a warm hearty breakfast that will kick your motor into gear. Even the Cavewoman couldn’t get enough of the flavor combination this pairing provides.
These are, obviously, not the only uses for a left behind 2-baker. Let your imagination fly when you have some of these rattling around in the fridge … go for it! Just be sure to come back here and let us know what you came up with. We will want to try it, too!

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Breakfast, Main Course | Tagged: , , , , , , , , | 14 Comments »


Posted by Caveman Cooking on February 5, 2010

This recipe was inspired by one of my favorite food bloggers, Pam author of Ramblings of a Bored Cook, and her Fried Mashed Potatoes recipe. And you thought leftover mashed potatoes were a waste! 😉


3/4 Cup Leftover Mashed Potatoes
1 Large Egg
1/2 Tbsp Butter
3 Tbsp Vinegar
4 Cups Water


Bring water and vinegar just to a boil, then lower flame to keep the water gently moving, just under a boil.
HINT #1: Proper water temperature is key to getting a good free-boiled poached egg. Water temp should be about 170° to 190°, depending on altitude.
Poaching Water

When water is ready, melt butter in a skillet or fry pan.
Butter in Pan

Take leftover mashed potatoes and form into a ball. Should be just under the size of a baseball.
Potato Ball

When butter is ready, place potato ball into pan. With a spatula, flatten the ball into a patty about 1/2 inch to 3/4 inch thick. Allow to cook undisturbed over a medium flame. About 5-6 minutes.
Potato Series

When potato patty is golden brown, gently flip over and cook other side to same doneness. When done, remove from pan with spatula and place onto plate.
Flipped Potato Patty

As soon as you flip the patty it’s time to start poaching your egg. Crack the egg and then gently, slowly and smoothly ease the egg into the sub-boiling water. It should immediately sink and start to form. If necessary, use a slotted spoon to very gently coax the egg into shape. Soon after the egg will start to float and continue to cook in it’s final shape. Egg should be done in about 3-5 minutes.
HINT #2: Remember, water boils at a lower temperature at higher altitudes, but the eggs take longer to cook.
Egg Series

When egg is done, gently remove it from the water with a slotted spoon. Gently shake the spoon to make sure all water is drained away.
Perfectly Poached Egg

Gently place on top of potato patty, salt and pepper to taste, and serve.

This time around I served it along side a warmed leftover Korean Pork Chop (Daeji Galbi) and doused it in some Tapatio Sauce. Next time, I think I’ll try a Hollandaise Sauce for a Poachtato Benedict.
HINT #3: I have obviously given you the recipe for just one Poachtato. To make more, just increase ingredients proportionately, except for water and vinegar. You should be able to poach several eggs simultaneously, and numerous overall, with the amounts already prescribed.
Poachtato & Pork Chop

Prep Time = 10 minutes
Cook Time = 10 minutes
Serves 1

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Breakfast, Vegetarian | Tagged: , , , , | 24 Comments »

Freezer Food Fest #6

Posted by Caveman Cooking on January 6, 2010

It’s official! We’re moving!! So, I have been given a “request” by the Cavewoman to empty the freezer before we hit the road. The pressure is on!

It’s done! Our house has officially closed escrow, and we are officially squatters. Actually, part of the sale allows us to stay in the house for a month and a half gratis. This gives me about 40 days to attempt to complete my glacial gastronomic quest. Plenty of time … uh, huh! 😐
Fortunately, when I was pulling the Tri-tip out of the box for Freezer Food Fest #5, I came across some cold-hardened bacon. Sure, it wasn’t the biggest thing in there, and didn’t clear out much room. But, it was better than having to cannonball my way in there to find something to further the goal … because a clean freezer is a happy freezer.
Plus, it didn’t hurt that the Cavekids have recently discovered the joys of bacon. In fact, their bacon-celebration is somewhat akin to the dog in the “Beggen’ Strips” commercial. So it was, as the pig belly hit the griddle, began sizzling, and sent heavenly vapors wafting through the Cavehold that the short people came running into the kitchen and, upon discovering this meaty delight was destined for their gullet, launched into a victory dance that still has me rolling.
However, man, pre-historic or modern, can’t live by pork products alone. So, I whipped up a Cave Scramble and some Cavetaters, sliced up some oranges from the backyard tree we will dearly miss, and had a beautiful breakfast feast.
Now, though, I have to face the Arctic Beast again and continue my ice-chilled crusade. Unfortunately, there is no more bacon in sight! You think frozen peas will get the same rousing reception???

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Freezer Food Fest | Tagged: , , , , , , | 8 Comments »

The Egg Thingy

Posted by Caveman Cooking on October 28, 2009

A quick and easy open-faced breakfast sandwich to get you out of the cave on the right foot.


1 English Muffin or Bagel, sliced
2 Eggs, Medium or Large
2 Slices of Cheese; Swiss, Cheddar or American
1/2 Tbsp Butter


In a large skillet or griddle, melt butter on medium-high flame.  When completely melted, take muffin or bagel slices (it’s great with either!) and place onto skillet face down, moving around them around to evenly absorb most of the butter.

When browned to taste, flip muffin/bagel over and crack eggs into skillet. HINT: Pour eggs from shell very slowly onto skillet to minimize running.

Before yolks start to harden, take spatula and break open yolks.

This is the key:  Be sure to spread broken yolk over much of the hardening egg whites.

When eggs have sufficiently cooked on the first side, flip over and add a slice of cheese to each egg.  HINT #2: I have tried Swiss, Cheddar, and Mozzarella … all to great reviews.  But, the overwhelming consensus is that plain old American individual slices are the best.

At this point, remove muffin/bagel slices and place onto plate.  Take a domed lid (I use the lid from my steamer) and cover eggs.  Turn off stove and let stand until cheese melts (20-30 seconds usually).  Remove eggs from skillet and place onto muffin/bagels slices.  Enjoy as is or add your favorite hot sauce.
Yes … the muffins are under there!
Want to be a real caveman?  Grill up a couple of sausage patties or bacon slices and place them between the muffin/bagel and the egg.

Prep Time = 0 minutes
Cook Time = less than 5 minutes
Serves 1-2

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Breakfast, Sandwiches, Vegetarian | Tagged: , , , , , , , | 5 Comments »