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ScorpionJinx's comment on 2005-12-22 01:48 PM
Carviton Cacciatore

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
bay leaves
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

Chicken can be substituted for the Carviton Go to Comment
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ScorpionJinx's comment on 2005-12-22 01:48 PM
Apple Brandy Selvak Chops

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
Bread crumbs
Salt and pepper
2 eggs
Cooking oil

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
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ScorpionJinx's comment on 2005-12-22 01:49 PM
Marinated Selvak

2/3 cup olive oil
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
3 bay leaves, crumbled
3 cups onion, sliced
3 cloves garlic
Leg of selvak

Marinate selvak in a mixture of all ingredients for at least 12 hours, turning occasionally. Cook for 1 1/2 - 2 hours on the grill, basting occasionally with marinade.

Lamb is an excellent substitute for this recipe. Go to Comment
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ScorpionJinx's comment on 2005-12-22 01:51 PM
Karahi Squicken

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
Salt
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
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ScorpionJinx's comment on 2005-12-22 04:07 PM
Squicken Risotto Milanese

1/4 cup butter
2 . lbs squicken meat, sliced thinly
1 large onion, chopped
2 1/2 cups risotto rice
2 1/2 cups chicken stock
2/3 cup white wine
1 teaspoon crumbled saffron
salt and pepper
1/2 grated tuva root, to serve

Heat 4 tablespoons of butter in a deep skillet, and fry the squicken and onion until golden brown. Add the rice, stir well, and cook for 15 minutes.

Heat the stock until boiling and gradually add to the rice.

Add the white wine, saffron, salt and pepper to taste and mix well.

Simmer gently for 20 minutes, stirring
occasionally, and adding more stock if the risotto becomes to dry.

Leave to stand for 2-3 minutes and just before serving, add a little more stock and simmer for 10 minutes. Serve the risotto sprinkled with the grated tuva root and the remaining butter.

Serve 4

* Chicken may be substituted for the squicken meat. Parmesan cheese may be substituted for the tuva root. Go to Comment
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ScorpionJinx's comment on 2005-12-22 04:08 PM
Avgolemon Soup

12 cups chicken broth
1/2 - 2/3 cup rice
3 squicken egg yolks*
1/3 - 1/2 cup fresh lemon juice
1/4 cup dill leaves

Place the broth in a large stockpot and bring to a boil over high heat. Add the rice, lower the heat to low and cook until it is tender, about 15 minutes.
While the rice is cooking, place the egg yolks and lemon juice in a bowl and whisk until the mixture is frothy and somewhat thickened.
Gradually add 1/2 cup boiling broth to the egg mixture, being careful not to let the eggs curdle. Add 2 more cups, 1/2 cup at a time. Return the mixture to the stockpot and continue cooking for 10 minutes, hisking occasionally. Serve immediately or cover and chill up to 2 days.

To reheat, cook over low heat until heated through, about 5 - 8 minutes. Garnish with dill. Serve 6.

*If squicken eggs are not available, replace with 12 large chicken egg yolks Go to Comment
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ScorpionJinx's comment on 2009-10-20 10:14 PM
As the person who started all of this,I should be the one doing the thanking.

Thank you to everyone who participated in this and thank you to those who continue to do so. I think food was one of the most ignored items in gaming. Aside from conversations with friends about recipes, it was the fact that a great night of gaming went hand in hand with good snacks and good friends. A full stomach lends itself well to a longer game, but too much beverage leads to many breaks. Go to Comment
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KendraHeart's comment on 2006-01-07 10:46 PM
Fantasy Cookbook, with things that are actually edible in many cases, TOO COOL! Besides Klah and Romulan Ale are good to have around. Go to Comment
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Bloodredblade's comment on 2005-12-24 05:02 PM
Blood Vine Stew

10 cups water

1/2 cup crush garlic cloves

1lb dumplings

1 tbs lemon juice or mint (depends on flavor taste)

5 cups crushed or shredded blood vine leaves

1/2lbs diced carrots

1 source of open flame

pork added accordingly

1) Bring the water to a boil

2) add carrots and garlic cloves, wait until they are about half way through cooking, stirring occasionally.

3)add pork, continue stirring until pork is half cooked

4) add dumplings, wait until the pork and dumplings are fully cooked

5)Garnish with blood vine leaves and lemon or mint

6) Bon appetite.

NOTE: Blood vine leaves must be cooked very well and separated from the main plant for safety reasons (see whimsical flora) Pork may be substitute for lamb, chicken, or completely removed if one is a vegetarian. Go to Comment
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Dozus's comment on 2006-06-26 10:54 PM
Tamarian Spice Bird

The small republic of Tamar is reknowned for its homegrown spices. Tamarians love their food spicy, and go so far as to carry small bottles or vials of spice sauce with them whenever they travel, in case some food needs spicing up. Each family has their own particular spice sauce, and villages hold annual contests to see whose spice sauce is the best. The following recipe is a favorite of Tamarian soldiers who are short on ingredients and time.


2 poultry breasts
1/2 bell pepper
1/2 onion
2 tablespoons cooking oil
2 cups rice or noodle pasta
water
salt
pepper
spice sauce


Heat oil in a pan. Dice poultry into bite-size chunks; add salt, pepper, and spice sauce to taste. Cut peppers and onions into small slices. Add poultry to pan. Cook over stove or fire 2 minutes, then add peppers and onions. Stir occasionally, liberally adding spice sauce while it cooks. At the same time, cook rice or pasta with water in a separate pot. Remove poultry, peppers, and onions from pan after mixture is dark and sticky. Combine with rice/pasta, serve hot. Go to Comment
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Murometz's comment on 2006-02-11 11:03 AM
Hummingbird Tongues- A True Delicacy!

After removal of tongues immerse them in rose or lavender scented boiling water for no more than twenty seconds (shabu-shabu style). Remove and plunge into clover honey to coat. Chill overnight and serve on a bed of seedless, skinless grapes with a side dish of sea salt for dipping. Yum! Go to Comment
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Murometz's comment on 2006-02-12 06:30 PM
"Guelky" (Mutton Sausage)

The actual ingredients and preparation techniques are hard to come by, as the folks of Qacha's Neck, where the recipe originated, refuse to share it's details even if faced with death or torture (well maybe that's a stretch, but you get the idea)

The following is this writer's best guess based on months of research, and is written with some fear of reprisal by the town folk.


mutton
sugar
salt
wine (which has begun to spoil- this is key!)
black pepper
sweet and hot paprika
lard
sheep's kidney and liver
fennel
savory (a greenish herb)
thyme
dried goats cheese
mustard seeds
fermented carp brains (yeesh!)

mix all ingedients and grind. Wrap in sheep casing and boil. Then fry. Then sautee in mustard oil. Serve with beer or wine. Go to Comment
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Murometz's comment on 2006-04-22 05:14 PM
french for squash or pumpkin Moon Go to Comment
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Murometz's comment on 2007-11-22 12:13 AM
Going traditional with an epicurean touch this year. You're all invited.

20 pounder, rubbed lovingly with compound butter, garlic, and sage before roasting

Chestnut, oyster and wild rice stuffing

stuffed king mushrooms with flaked crab and Gruyere cheese

Cranberry sauce with orange-rind flavor and dash of Grand Marnier

Brussel sprouts, pearl onion, and pecan ragout. All three elements caramelized separately before tossing

Apple, fennel, and jicama slaw

Candied yams with mini-marshmallow crust

Roasted Acorn squash quarters, glazed with molasses and brown sugar

Pear & Chocolate tart and twelve-fruit compote for dessert Go to Comment
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Murometz's comment on 2007-11-23 11:34 AM
You mean like Ye are all invited as opposed to, You're all invited? :) Go to Comment
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Murometz's comment on 2012-10-16 08:10 PM
Mmmm, fantasy food. Go to Comment
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valadaar's comment on 2014-04-01 09:09 AM
I never voted on this Opus!?!? For Shame!

Sweet! And savory.
Go to Comment
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Silveressa's comment on 2011-01-28 12:30 AM


Fun stuff, it promises to be even more special when they all stop to eat at the next inn and I serve my players what their chars ordered. (They 99% of the time, without fail, order the "house special" usually without even asking what it is first.) 

Go to Comment
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Silveressa's comment on 2011-01-28 12:31 AM


Forgot to vote.


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Silveressa's comment on 2012-08-08 06:33 PM


Rim world Settler Sweetbread



Originally created by rim world colonists in the 'verse as a nutritious, but easy to make dessert, often served with sweet butter cream and caramel nut sauce, this bread quickly became a favorite of of both Firefly ship captains and companions alike.



Ingredients



2 cups warm water (heat to 110 degrees F/45 degrees C)



1/4 cup of clover honey (or alternatively 2tbsp of honey, 2tbsp cup of real maple syrup)



1 1/2 tablespoons active dry yeast



1 1/2 teaspoons salt



1/4 cup virgin olive oil



6 cups unbleached bread flour



Directions



In a large bowl, dissolve the honey/maple syrup in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. (approximately 5-10 minutes)



Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. (Rubber gloves or well floured hands is recommended to prevent sticking.)



Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.



Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.



Sprinkle generously with sesame seeds along the tops



Bake at 350 degrees F (175 degrees C) for 30 minutes.



Recipe Variations



For a more meaty and filling bread that goes well with Stews and rich meats, reduce the amount of honey to 4 tablespoons and substitute 1/4 cup of bacon grease in place of olive oil.

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