1.5 kg Leg of Razorhound, de-quilled and excess fat sheared.
1 tsp rock salt
3 tbsp worstershire sauce
1/2 tsp garlic
1 tsp thyme
70 gm grey Chironus seeds
Salt and Pepper to taste.
De-bone and butterfly Razorhound leg, taking extra care to ensure all poisonous quills have been removed. Rub in rock salt until Juices of the meat are drawn to the surface.
Combine Worstershire, Thyme and garlic, mixing well. Carefully add Chironus seeds 2-3 at a time, dropping gently into mixture so as not to cause them to explode. Mix softly using one of the spare Razorhound quills, and brush onto both sides of the. Roast with a high heat over one hour, turning once after 40 minutes. Cut into desired portions and serve with a green salad, dressed with lemon juice.
Disclaimer: Strolens Citadel assumes no responsibility for Injury including - but not limited to - loss of limb, poisoning, blindness, or deafness. Go to Comment
In the dark lofts of the Hemorigan treetop town of Mojena, where all the shady characters live, there are many delicacies frowned upon by the good folk of the treetop city. Using the mind or body altering fauna which grows in the vast forests which live below them, some meals are made which can have adverse affects. Many people have been fatally poisoned tasting unreputable feasts of this nature.
One of the most popular 'outlawed' meals, however, is known as Hemorigan Madmush, and is made from the hallucanogenic fungus "Chruinich" which sometimes grows along the waters edge of small streams. Approximately ten minutes after eating a bowl of Hemorigan madmush, the consumer's mind begins to addle and his actions become erratic, unpredictable and often quite humorous to anyone watching. The consumer is filled with a sense of complete euphoria and an hour into effects he begins to lose his memory. Some eight hours later, the consumer will come back to his senses in a strange place, often feeling bruised and battered, but also feeling completely giddy - finding even mundane things very amusing until they next sleep. They have no memory of the previous eight hours, but nor do they care about it.
200 mls of cream
2-3 'rashers' of diced smoked pigmeat - Bacon
1 cup sliced Chruinich * Normal mushrooms may be used to achieve the same taste, but the hallucanogenic effects won't occur.
100ml White wine
30g shaved hard cheese - Parmasen
100g Long, flat pasta
Cook off pigmeat in a small amount of oil. Add the Chruinich and sweat. Add wine and reduce slightly. Add cream and simmer until thickened to a sauce consistency. Serve on long, flat pasta and garnish with parmasen.
1 young Silverspider
2 tablespoons of salt
1 tablespoon of thyme
Half a cube of butter
First shave your Silverspider very well, as if one of the hairs gets caught in your throat it could cause choking.Take a sharp knife and cut out the venom gland which is above the fangs to avoid being poisoned. Put the salt,butter and thyme on the skin and cook in an oven for an hour. Take out, cut open and serve. It tastes very like chicken. Serves 5. Go to Comment
I've been threatening to make a Midian cookbook for a few years now...
Heldannic Blackened Fish
1 pound of fish--typically 4 cod, catfish, or haddock--filleted
1/4 cup of melted butter
1/2 teaspoon of crushed dried basil
1/2 teaspoon of ground red pepper
1/2 teaspoon of onion powder
1/4 teaspoon of black pepper
1/4 teaspoon of crushed dried thyme
1/4 teaspoon of garlic
1/4 teaspoon of ground white pepper
1/4 teaspoon of salt
1/8 teaspoon of ground sage
Thaw the fish if frozen (the Heldannic Confederation is mountainous & sub-arctic). Place an unoiled castiron skillet directly on the coals of the fire. Preheat the skillet until a drop of water sizzles, which may take up to five minutes.
Mix the seasonings together. Coat both sides of the fish with the butter by brushing or dragging. Coat the fish with the seasoning mix (some cooks again prefer dragging) & lightly tamp it in.
Add the coated fish filets to the skillet. Carefully drizzle half of the remaining butter, or about 2-3 teaspoons, over the fish. Cook the fish about 2 1/2 to 3 minutes, or until blackened. Turn the fish, carefully drizzle with the remaining butter, and continue cooking for another 2 1/2 to 3 minutes. The fish is done when the other side is blackened, and the fish flakes easily with a fork.
An optional variation on this recipe is to use a sliced red pepper and onion, instead of ground/powdered. Saute these in the skillet with a teaspoon of butter before placing the fish in the skillet. Go to Comment
Here's another Heldannic treat, this time from the Trolls.
Mushroom-Stuffed Human Burgers
3/4 cup of thinly sliced mushrooms
1/4 cup of thinly sliced green onion
1 clove of minced garlic
2 teaspoons of butter
1 1/2 pound lean ground Human
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
In a skillet, saute the mushrooms, onion, and garlic in butter until tender, or about 2 minutes. Combine ground Human, salt and pepper; mix well. Shape into 12 patties, about 4 inches in diameter. Set these aside for now. Spoon equal portions of the sauted mushroom mixture onto the center center of 6 Human patties. Spread to within 1/2 inch of edge. Top with the remaining 6 patties; press the edges to seal them. Place the patties on grill about 6 inches over medium-hot coals. Grill to desired doneness (about 5-10 minutes is recommended, but some prefer them simply seared), turning once. Serve them on bread or large rolls, if desired. Go to Comment
Here's yet another northern taste treat, this time from the Killian Empire. This one is quite popular in upscale restaurants.
Killian Squall Eeel
1 live squall eel
1 sliced green pepper
1 small sliced cucumber
1/4 cup of sliced mushrooms
2 tablespoons of soy sauce
Mix the pepper, cucumber, mushrooms, and soy sauce. Carefully hold down the squirming squall eel while slicing open its midsection. Remove the stomach, intestines, and (for females) the egg sack. Ensure that no eggs are left in the squall eel if the egg sack is accidentally ruptured. Peel the skin off of the squall eel. Stuff with the mix. Serve on a bed of rice, preferably in a covered dish to prevent the squall eel from trying to escape. Serves 2. Go to Comment
Here are two Elven dishes using cyphids. Cyphids are large insects (nearly half a pound each) that have odd red markings on their tan & brown carapaces; related to roaches.
6 ounces of penne pasta
1 chopped onion
2 tablespoons of olive oil
1 clove of minced garlic
1 sliced green bell pepper
3 chopped celery stalks
1 pound of sun-dried tomatoes
1 1/2 cups of dry hard cider
1 1/2 tablespoons of tomato paste
ground black pepper to taste
2 chopped cyphids
In a large skillet, cook the onion in the olive oil for 2 minutes. Add in the garlic, green pepper, and celery, and cook for an additional 5 minutes. Stir in the tomatoes, cider, and black pepper, and bring to a boil. Add in the pasta, cover, and simmer for about 15 minutes. Add the cyphids, recover, and continue to simmer for 5 more minutes. Serves 4.
Cyphid, Avocado, and Mango Salad
3/4 cup of olive oil
2 tablespoons of raspberry vinegar
1 teaspoon of grated fresh ginger
1 teaspoon of honey
1 teaspoon of mustard seed
1 tablespoon of lemon juice
1 tablespoon of minced fresh chives
1 teaspoon of chopped fresh dill
1 small shredded head of iceberg lettuce
3 avocados: peeled, pitted and sliced
3 mangos: peeled and sliced
4 whole unshelled cyphids
3 ounces of thinly sliced mushrooms
Combine the the oil, vinegar, ginger, honey, mustard seed, lemon juice, chives and dill in a bowl to make the dressing--whisk together until well blended. Place a mound of shredded lettuce in the center of each plate. Separate the wing covers of the cyphids, and carefully hammer a wedge between them to crack the carapace, and peel the two halves apart. Place a cyphid on top of each lettuce mound. Circle all of this with the mango and avocado along the rims of the plates. Sprinkle all of this with the mushrooms. Pour enough dressing to lightly cover. Serves 4. Go to Comment
2 (1 1/2-inch) unicorn steaks, porterhouse cut, about 2 lbs. each
1/2 teaspoons sea or other coarse salt
2 tablespoons of unsalted butter
1 cup of ale
1-2 teaspoons Worcestershire sauce
Generously sprinkle the unicorn steaks with salt and let them sit covered at room temperature 30-45 minutes.
Melt the butter in small saucepan over medium heat. Remove pan from heat, stir in the ale and Worcestershire sauce and reserve mixture.
Prepare grill for a two-level fire capable of cooking first on high heat (1-2 seconds with the hand test) and then on medium heat (4-5 seconds with the hand test).
Keeping the smaller, more tender sections of unicorn meat angled away from the hottest part of the fire, grill the unicorn steaks uncovered 2 1/2 to 3 minutes per side. Move the unicorn steaks to medium heat, turning them again, and continue grilling 3-4 minutes per side for medium-rare doneness. Steaks should be turned a minimum of three times (more often if juice begins to form on surface). If grilling covered, sear both sides of the unicorn meat first on high heat uncovered 2 1/2-3 minutes; finish cooking with cover on over medium heat 5-7 minutes, turning steaks once midway.
Transfer the unicorn steaks to a platter and immediately top with equal amounts of ale/butter mixture. At the table, slide the unicorn steaks from bones in thin strips and serve hot, making sure to spoon mingling meat juices, ale and butter on each portion. Go to Comment
There are many ways to flavour and prepare a soul for harvest and consumption. This method allows for a truly delicious flavourful essence, without the gaminess of a physically stalked & hunted mortal meal.
1 sentient prey, sleeping
telepathy or dream magic, at least one cup of either
soul harvester of choice
add knowledge of psychology to taste
First, you must enter into the sleeping mind and await a dream. While you are waiting for the dream state to properly percolate, you can dig through old memories for fears & shames. Gently wrap the prey in a safe, happy, and comforting dream. While it may be fun to suddenly drop the bottom out of their happy dream, such can leave the soul undone and less palatable. A sudden fright can cause fretful sleep, which may awaken a spouse or other bed-mate, and may even cause spontaneous awakening. The soul will not be properly seasoned this way.
Once the prey is safe and secure in the happy dream, slowly add elements of the fear and /or shame. For example, someone afraid of drowning can be shown a dream where they are watching televison, and on the show someone is alone in deep water. They cannot change the channel, and the television keeps getting closer. As they start to hear water (drips, splashes, and waves) all around them--quiet at first--they decide to simply leave the room--that you have so thougtfully provided a door to, to ensure the "safe & happy" aspect. Leaving the room causes the water to rush out of the televison set, leading to the chase. Be careful to not bring this chase on too fast or suddenly, or the soul may be scorched. Additional corruptive tastes may be added by placing loved ones or innocents in the way, that the victim must shove aside or climb over to escape his or her fears chasing. The soul is properly cooked in terror when the victim is on the brink of screaming insanity. It is at this point, when they usually tell themselves, "it's only a dream; I can wake up." This is when you reveal yourself, deny them the luxury of ever feeling anything pleasant again, and harvest the soul from the dream.
One particularly delightful combination of flavours is to mix for the victim: falling, while covered in spiders, when not wearing any pants.
This is a simple recipe, having only three ingredients, if you count "salt to taste." The real trick is in having the appropriate cage, and catching the main ingredient in numbers without damaging them.
This is a popular Elven snack, and may be purchased from street dealers in any large populated area. The butterflies are secured to a rack by individual clips that keep the butterflys' wings down, so that they do not fold together in an effort to escape while cooking--this makes the resulting snack thicker & less enjoyable. The butterflies are lowerered into a pot of bubbling-hot butter and fried quickly--a few seconds is all that is needed. The result is a tasty, crispy little treat. These are sold by the bag, as it's impossible to eat just one. Go to Comment
3 pounds of carviton meat, cut into serving pieces
2 cups flour seasoned with salt and pepper
6 tablespoons olive oil
2 onions, finely chopped
2 -3 cloves garlic, crushed
8 red ripe tomatoes peeled, seeded and chopped
4 green peppers chopped
1 cup white wine
1 pound of mushrooms, sliced
8 ounces of sliced pimientos
Parsley for garnish
2 tablespoon cornstarch dissolved in 4 tablespoons cold water
Dry carviton meat well and dip pieces in seasoned flour. Saute carviton in hot oil until well browned. Remove carviton from pan. In the same oil, saute onions and garlic until golden. Return carviton to pan and add remaining ingredients except the cornstarch, mushrooms, pimientos and parsley. Cover skillet and simmer for 30 minutes until carviton is tender.Add mushrooms and pimientos and cook for 10 minutes. Thicken sauce with cornstarch paste. Garnish with parsley. Serves 8
6 thick center-cut selvak chops, about 8 oz. each
12 - 15 large fresh basil leaves, finely minced
3 tablespoons minced onion or shallots
1/4 cup green peppers, very finely minced
1/4 cup butter
6 tablespoons apple brandy
Salt and pepper
Cut a lateral pocket in each selvak chop 2" long and 1" deep. Saute shallots and green peppers in butter until vegetables are merely tender. Add apple brandy and set ablaze. When flames disappear, add 1/2 cup bread crumbs and basil. Mix well. Add salt and pepper to taste. Stuff selvak chops with bread crumb mixture. Dip chops in flour. Beat eggs with 4 teaspoons oil. Dip chops in beaten egg, coating thuroughly. Dip chops in bread crumbs; pat crumbs on chops to make firm coating. Close pockets shut with several toothpicks. Heat 1/4" oil in skillet. Saute chops until medium-brown on both sides. Place in a shallow backing dish and cook for one hour at a medium temperature. Serves 6
Should Selvak not be in season, pork chops may be used as a substitution for this recipe. Go to Comment
2 tablespoons ghee
3 garlic cloves, minced
1 onion, chopped finely
2 tablespoons garam masala
1 teaspoon coriander seeds, ground
1/2 teaspoon dried mint
1 bay leaf
1 pound and 10 ounces of squicken meat, diced
Scant 1 cup of chicken stock. (Yes chicken..not squicken)
1 tablespoon fresh cilantro, chopped
Warm naan bread or chapatis, to serve
Heat the ghee in a karahi, wok or a large, heavy skillet. Add the garlic and onion. Stir-fry for about 4 minutes until onion is golden.
Stir in the garam masala, ground coriander, mint and bay leaf.
Add the squicken and cook over a high heat, stirring occasionally, for about 5 minutes.Add the stock and simmer 10 minutes, until the sauce has thickened and the squicken juices run clear when the meat is tested with a sharp knife.
Stir in fresh cilantro and salt to taste, mix well and serve immediately with warm naan bread or chapatis. Serve 4.
If Squicken is not to your liking, you may substute it for Chicken.Go to Comment
"It is said that among those people they have a loathsome custom- that they keep a spotted dog always waiting beside the gate of the yard where they bury the dead, and that in every funeral they allow this spotted dog to feast upon the dead, so that it grows fat and wise with the knowledge of the dead... Many necromancers do seek out these spotted dogs, and ask of them sciomantic knowledge, or take them as familiars." -Author unknown, "The Ways of the Necromancers"