dundermifflin
Vol’Jin’s Darkspear Jerk Chicken
TGF: Vil.jin, what is your favorite dish?
You will need:
1/4 cup (60 ml) fresh squeezed orange juice
4 tablespoons (60 ml) lemon juice
1 teaspoon (15 g) salt
2 teaspoons (30 g) ground black pepper
1 tablespoon (15 g) chopped fresh basil
1 tablespoon (15 g) chopped garlic
1 tablespoon (15 g) chopped ginger
1 habanero pepper, seeded and chopped (use gloves)(optional)
1 tablespoon (15 g) curry powder (I used a mix of cumin, paprika, cayenne as a substitute)
1/2 teaspoon (5 g) ground allspice (cinnamon, cloves, nutmeg, ginger)
1/4 teaspoon (2 g) ground nutmeg
1/4 teaspoon (2 g) ground cinnamon
1/2 cup (120 ml) vegetable oil
I did not have curry powder so I looked up a substitution and cumin, paprika and cayenne were a suggested replacement. Combine in a dish and stir.
Place chicken into a bag or covered container and pour 3/4 of the marinade over the chicken. Let sit for 4-12 hours. (Mine marinaded for almost 24 hours.)
Put the 1/4 remaining sauce into a container, you will need it later.
After the chicken has set for several hours in the marinade, move the chicken to a baking dish and brush on the remaining 1/4 of the sauce. Discard the marinate the chicken has been soaking in.
Spicy Hot Talbuk
You will need for the breading:
1 cup (200 g) bread crumbs
1/2 tsp (3 g) cumin
1/2 tsp (3 g) garlic
1/2 tsp (3 g) cayenne (red) pepper (use less if you want less of a spice)
1/2 tsp (3 g) mustard
1/4 tsp (1 g) pepper
Take the thawed pork chops and put into a bag with the breading. I save empty bread bags to use. I give them a second life, a purpose if you will before throwing them out for good. Saves me money on Ziploc bags, that is for sure.
Once coated, place on baking sheet and into a 350 degree F oven. (175 degrees C) for 15-20 minutes.
I flipped mine about 12 minutes in so they would get brown on either side.
Pictured below served with pasta, sauteed veggies (zucchini, squash and onions) and pepperoni.
Blackened Dragonfin
Heat a pan on medium heat.
Dip the thawed fillet into the melted butter completely covering it and coat with the mix of spices.
Add 2 tbs butter to hot pan and add fish.
2 minutes on each side.
Now I have to warn you. There is A LOT of smoke. You are essentially burning the spices and searing the fish. So please, open some windows and put a fan facing out. I now know why most of the recipes for anything blackened involved a grill and the great outdoors.
This is so good but it does have a kick to it. If you are looking for something not to mouth-numbing omit the red pepper flakes.
Need MORE of a kick? Add Cayenne Pepper.
Have a Ice Cold Milk at the ready & good luck.
Red Speckled Mushrooms
I used the white cake recipe from Conjured Mana Cakes. Instead of giant muffin pans, I used mini muffin pan. Any size will work fine with these cakes.
I have a silicone baking pan. You do have to put in on a cookie sheet because it is so flexible but the cupcakes pop right out. It’s pretty cool.
Fill then 3/4 full and bake foe 15 minutes or until tops are golden brown. You can tell cake is finished baking when it starts to pull away from the edges of the pan.
Pop them out and let them cool completely.
I bought the red icing you see here from a bakery. Making red icing is difficult, the food coloring that comes in pack of red, blue, green and yellow always make pastels no matter how much you put in.
I know my dots aren’t perfect but I like them.
Hyjal nectar
You will need:
1/4 cup (60 ml) of Orange Juice
1/2 cup (120 ml) Ruby Red Grapefruit Juice
1 cup (240 ml) Pineapple Juice
Combine the 3 into a tall glass. Note the pink in the center and how it turns yellow as it reaches the edges. Even if you stir it. The pink stays in the center and the yellow out towards the edges. Go ahead, try it, I’ll wait for you here.
Harry Potter’s: Butterbeer
Just in time for the premier of the last Harry Potter movie. Having a party? Serve some Butterbeer before you head out to the show. I won’t tell if you sneak in some Bertie Botts Every Flavor beans too.
You will need:
2 tbs (30 ml) water
6 tbs (90 ml) butter
1/2 tbs (6 ml) salt
1/2 tbs (6 ml) cider vinegar
3/4 cup (180 ml) heavy cream, divided
1/2 tbs (6 ml) rum extract
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| back left: cider back right: butter front left: heavy cream front right: salt |
Stir in the butter, salt, vinegar and 1/4 heavy cream.
Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.
In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream.
Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass).
Add 1/4 cup of cream soda to each glass, then stir to combine.
Then fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
(The colder it is the foamier is will be. If, after adding the soda, the beverage is room temperature add ice or chill before adding the foam.)
Salted Eye
You will need:
Oven temp 350 degrees F (176 degrees C)
1 pound (450 g) ground beef
1 egg
1/4 cup (40 g) bread crumbs
1 tbs (30 ml) olive oil
1/4 cup (113 g) shredded cheese
Ricotta Cheese
Cooked Spinach
I used fresh spinach and saute it. Just follow the direction on the back of the bag or buy canned or frozen.
I added the egg, breadcrumbs, cheese, salt and pepper.
I also added onion powder, garlic powder, basil and cumin about 1/8 teaspoon each.
Flatten the ground meat, add a little ricotta cheese and spinach.
You want some of the cheese and spinach to show out the top.
Don’t roll the meatball closed you want to bring it together at the top like you would wrap a bottle.
If you pinch it closed the sides will pop open.
Put a few tablespoons of olive oil in the baking dish and spread around so the meatballs don’t stick.
Place in preheated oven at 350 degrees F (176 degrees C) for 30 minutes.
If you do have a few split open, push them closed with the bottom of a spoon. Be careful, they will be hot!
Fire Toasted Bun
I was attempting to make Fire Toasted Bun for Fire Festival. Again, you don’t see that post yet either.
I took it upon myself to try baking with yeast. I admit, I have very little experience working with yeast. And with its sea monkey type qualities I was a bit apprehensive.
This recipe would have been fantastic, I mean really. It had beer in it.
But regardless. This is my first attempt at baking bread.
It looked and tasted a little something like.
And should have looked like.
I had to Google a stock photo to show what it is supposed to look like.
You understand.
I drank the rest of the beer.
Fresh-Squeezed Lemonade
If not, he says,“Leave off, I don’t have anything for the likes of you.”
You will need:
4 lemons, juiced (you can use concentrate)(180 ml)
1 quart water (that’s 4 cups or 1Liter)
1/2 cup (100 g) white sugar
Cut a few slices off a lemon before juicing it so you can use it for garnish.
It does add a tiny bit of flavor but mostly it just looks pretty.
Lemon juice from 4 lemons looks like. It’s about 3/4 of a cup.
Pour that into the 4 cups of water along with the sugar & stir until sugar is dissolved.
Add the slices of lemon and chill.
Kodo Stew
If you do not have a crock pot use a dutch oven. Which is simply a big pot with a tight lid. Keep it on low and check every hour to stir around and make sure it doesn’t boil. Please do not leave on the stove overnight.
You will need:
1 pound (450 g) beef tips
2 cans of french onion soup
5 small potatoes
1/2 red pepper
1/2 green pepper
1/2 onion
1 small bag of baby carrots
I add two tablespoons of chili sauce. I hear Taurens like a bit of a kick to their stew. It does add some heat so be warned!
Cube the potatoes and the red and green peppers.
I brown the meat with some olive oil first. Just to sear it and seal in the juice of the meat. You can skip this step of you want to toss the meat and potatoes together in the french onion soup.
Add the French Onion soup to the crock pot with one can of water
Next the potatoes and the meat.
After about 4 or 5 hours add the onions and peppers.
Let cook for hours, I mean H-O-U-R-S! Start it in the morning and let it cook all day or start it at night and let it go all night.
The potatoes take the longest. If you seared the meat first and the potatoes are tender. You are good to go.
Serve it up with some fresh bread.
Gamers Fridge 