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Quag Gar with Spinach & Yarpicknut Stuffing
by YNOTME4886@aol.com
1 fresh whole Lake Quag gar weighing 2.5 lbs. cleaned
1 small basket of fresh picked spinach weighing as the gar
1 onion half the size of a mans fist
1 knife of butter ( 1/4th cup )
2 whole yarpick nuts
2 cups fresh breadcrumbs
1 palm of fresh chopped parsley ( 1 1/2 tbs )
1 palm of fresh chopped thyme
1 pinch of grated nutmeg
the juice of two lemons
salt and pepper
Carefully cut the underside of the fish from the end of the slit where the fish was cleaned to the tip of the tail. Place the fish belly side down on table spreading the cut to balance the fish. Press hand down along the backbone of the fish pushing the spine to the table. Turn fish and using knife remove the backbone and ribs of fish making sure to leave head and tail intact.
Wash spinach leaves well and tear off the coarse stalks. Put spinach in a great pot and sprinkle with salt do not add extra water. Cover and cook at medium height for the length of two short songs ( 4mins). Remove spinach from the heat and shake excess water from greens. Chop spinach finely.
Peel and chop onion finely and fry in half of the butter till onion is soft but still uncolored. Remove the pit of the yarpick fruit discarding the fruit and roughly chopping the "nut".
Stir the cooked onions into the chopped spinach along with the bread crumbs, herbs, nutmeg, yarpick
nut, salt and pepper and half of the lemon juice. Stuff the fish till it slightly bulges at the sides. Place the stuffed fish in a covered baking pan and bake in a hot oven ( 350 deg) till half of a lit candle is spent (30 mins)
Whilst the fish is still hot dot with the remaining butter and sprinkle with remaining lemon juice and serve garnished on a plate of greens with wedges of lemon.
Courtesy of "The Leaping Lamprey" Inn & Festhall in the city of Traft (Perren lands). Cost: 6sp a plate
Gnome Tartare
by OBriens2@aol.com
Preparation time: roughly 30 minutes (gently, 45)
Serves: a small party of orcs
1 medium-sized gnome
3 bunches lowland scallions, ripped up small
2 cups cave moss
2 griffon eggs, yolks only (Mountaineer Militiamen's griffons are best, but wild will do)
1 handful Nyr Dyv sea-salt
Skin the gnome and cut off thin slices (swords stolen from the Mountaineer Militia are the best for skinning and fleshing). In a large cauldron (or a hollow rock will do, if you're in a hurry and friends are on their way over), combine all ingredients and stir thoroughly. If the season allows, chill in the open air (but guard it!) for at least an hour (if not, can be served warm). Garnish with cave bat guano.
Originates: Harrgrek Kukulend
GOLDEN PHEONIX dishes of renown
by Acererak@aol.com
Furyondy Popcorn
1/4 cup butter
10 cups warm popped popcorn
1 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. Veluna cheese
In a pan cook and stir butter, paprika, and garlic powder, until butter melts. Toss with popcorn, coating evenly. Add cheese immediately, and toss with popcorn.
Originated in: Furyondy.
Bigby's Beer-Braised Basilisk
1 3 pounds basilisk meat
2 tbsp. cooking oil
4 medium potatoes, quartered
4 medium carrots, cut into 1/2-inch pieces
1 medium onion, sliced, separate into rings
1 1-1/2 cups beer (or apple juice)
1/2 tsp. salt
1/4 cup cold water
2 tbsp. all-purpose flour
If desired, sprinkle basilisk with salt & pepper. In a 12-inch skillet, brown basilisk on all sides. Drain fat. Add potatoes, carrots, and onions to skillet. Combine beer & salt, and pour over basilisk and vegetables in skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 45 minutes, or until tender. Remove basilisk and vegetables from skillet. Keep warm until served.
Originated in: Greyhawk.
Marinated Displacer Beast
2 displacer beast steaks
1/4 cup vinegar
1/4 cup tomato sauce
3/4 tsp. dry mustard
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. pepper
1 snipped parsley (decoration)
Place steaks into a shallow pan. For marinade, combine vinegar, tomato sauce, dry mustard, garlic, salt, and pepper. Pour over meat. Store in a cool place for 6 to 24 hours, turning occasionally.
Place meat in an unheated rack of a broiling pan. Broil 3 inches from heat for 7 minutes. Turn and brush meat with marinade. Broil 5 to 7 minutes more. Sprinkle with snipped parsley, if desired.
Originated in: Ket.
Owlbear Meatballs
1 beaten cockatrice egg
2 1/4 cups cow or goat milk
3/4 cup soft bread crumbs
1/2 cup finely chopped onion
1/4 cup snipped parsley
1/4 tsp. pepper
1/4 tsp. ground nutmeg
1/2 pound ground owlbear
1/2 pound ground pork or lamb
1 tbsp. butter
2 tbsp. flour
1/4 tsp. pepper
In a mixing bowl, combine the egg, a 1/4 cup of the milk, bread crumbs, onion, parsley, pepper, and nutmeg. Add meat; mix well. Shape into 30 balls. In a large skillet, cook meatballs in butter, half at a time, about 10 minutes or until no pink remains, turning to brown evenly. Remove meatballs from skillet, and serve.
Originated in: Perren Land.
Giant Crayfish Etouffee
1 pound giant crayfish tail, diced
2 cups chopped onion
1 cup finely chopped celery
1/2 cup finely chopped green pepper
2 garlic cloves, minced
3 tbsp. butter
2 tbsp. giant crayfish fat
4 tsp. cornstarch
1/2 cup tomato sauce
1/4 ground red pepper
2 cups hot cooked rice
In a large saucepan cook onion, celery, green pepper, and garlic for 10 minutes. Add giant crayfish fat; stir until melted. Stir in cornstarch. Add tomato sauce, red pepper, 1 cup water, 1/2 tsp salt, and 1/4 tsp. black pepper. Cook and stir until bubbly.
Add diced giant crayfish tail. Return to boiling; reduce heat. Simmer for 4 to 5 minutes or until diced crayfish pieces are tender. Season to taste. Serve with rice.
Originated in: Nyr Dyv - Midbay.
Rust Monster & Spinach Pinwheels
8 slices bacon
1 1 to 1-1/2 pound rust monster flank steak
1 10-ounce chopped spinach
1/4 cup grated Keoland cheese
In a large skillet cook bacon until just done, but not crisp. Score steaks by making shallow cuts at 1-inch intervals diagonally across rust monster steak in a diamond pattern. Repeat on second side. With a meat mallet, pound steak into a 12x8-inch rectangle, working from center to edges. Sprinkle with salt & pepper. Arrange bacon lengthwise on steak.
Spread spinach over bacon. Sprinkle with Keoland cheese. Roll-up from a short side. Secure with wooden picks at 1-inch intervals, starting 1/2 inch from one end. Cut between picks into eight 1-inch slices.
Place, cut side down, on an unheated rack. Broil 3 inches from heat for 6 minutes. Turn, and grill to desired doneness, allowing at least 6 minutes more.
Originated in: Greyhawk.
Black Pudding Pie
1 cup sugar
3/4 cup butter
3 ounces black pudding
1 tsp. vanilla
3 pyrolisk eggs
1 baked pastry shell
In a bowl beat sugar and butter for about 4 minutes or until fluffy. Stir in black pudding and vanilla. Add pyrolisk eggs, one at a time, beating on high speed after each addition and scraping sides of bowl constantly. Transfer to baked pastry shell. Cover; let cool for 5 to 24 hours, or until set. If desired, top with unsweetened whipped cream and chocolate curls.
Originated in: Veluna.
Cockatrice Potpie
1 Pastry for Double-Crust Pie
1 10-ounce peas and carrots
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1/4 cup butter
1/4 cup flour
1/2 tsp. salt
1/2 tsp. dried sage, crushed
1/4 tsp. pepper
2 cups cockatrice broth
3/4 cup milk
3 cups cubed cooked cockatrice or pyrolisk
1/4 cup snipped parsley
1/4 cup chopped pimiento
Prepare pastry; set aside. Cook peas and carrots. In a saucepan cook onion and mushrooms in butter till tender. Stir in flour; salt; sage, and pepper. Add cockatrice broth and milk all at once. Cook and stir till thickened and bubbly. Stir in peas and carrots, cockatrice or pyrolisk, parsley, and pimiento; heat till bubbly. Pour cockatrice mixture into six 10-ounce round pan.
Roll pastry into a 15x10-inch rectangle. Cut into six 5-inch circles and place atop the 10-ounce pan. Flute edges of pastry and cut slits in the top for steam to escape. Bake in oven for 12 to 15 minutes or till pastry is golden brown.
Originated in: Pomarj.
Remorhaz Stew
2 tbsp. flour
1 pound remorhaz meat, cubed
3 1/2 cups tomato juice
1/2 cup chopped onion
2 cloves garlic, minced
1/2 tsp. dried basil, crushed
1/2 tsp. dried thyme, crushed
2 1/4 cups cubed, peeled potatoes
2 cups sliced carrots
1 cup sliced celery
Place flour in a thick cloth bag. Add remorhaz meat cubes, a few at a time, shaking to coat. In a large saucepan, brown meat, half at a time, in hot oil. Return meat to saucepan. Add tomato juice, onion, garlic, basil, and thyme.
Bring to boiling. Simmer 1 hour, or until meat is nearly tender. Add potatoes, carrots, and celery. Simmer 30 minutes more.
Originated in: Ratik
Stuffed Shrieker
1 large fresh shrieker
1/4 cup sliced green onion
1 clove garlic, minced
1/4 cup butter
3/4 cup fine dry bread crumbs
1/2 cup shredded South Province cheese
Wash and drain shrieker. Remove stem. Reserve cap, cut into bite sized pieces. Chop enough stem to make 1 cup. In a medium saucepan cook stem pieces, onion, and garlic in butter until tender. Stir in bread crumbs and cheese. Spoon crumb mixture into mushroom cap pieces. Arrange mushrooms in a baking pan. Bake in oven 8 to 10 minutes or until heated through.
Originated in: Wild Coast
Golden Dragon Drink
1 pint vanilla ice cream
1/4 cup coconut cream
1/4 cup bananas, sliced
1/4 cup rum
1 tbsp. white pudding
Combine ice cream, coconut cream, sliced bananas, rum, and white pudding. Mash and blend until smooth.
Originated in: Spindrift Isles
Baatezued Eggs
1 hard-cooked dragon egg
1/4 cup cream
1 tsp. dry mustard
1 tsp vinegar
1 pinch paprika
Halve hard-cooked dragon egg lengthwise and remove yolks. Place yolks in a bowl; and mash. Add cream, dry mustard, and vinegar; mix well. Stuff egg halves with yolk mixture. Garnish with paprika, if desired.
Originated in: Sterich
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