Mend Pet

And here is the last entry, the winner of our contest and the 60-day game card!  I really enjoyed her creative description of the ingredients and directions.

The idea for this stew came to me one afternoon following a long grueling battle against the alliance in Warsong Gulch. My allies and I dirty and bloody from mopping the grounds with alliance scum found ourselves sitting around discussing some of our favorite meals and the inspiration came to me. Trust me you will find no stew more satisfying to consume after battle than this one!

Ingredients:

• Gryphon Blood (as much as desired or able to acquire)
• Water (if needed to mix with blood)
• Chilled Meat*
• Nightelf Innards*
• Dwarven Fingers*
• Gnome Ears*
• Human Teeth*
• Northern spices

*Amount is based on what you can gather or have on hand. Fresh is reccomended of course.

Directions:

Brown the chilled meat to desired color. (Some prefer a bloodier taste than others) Mix all the above ingrediants together. The spices are done to taste. Cook on high flame for about seven hours. For best results cook outside of an alliance base while hurling insults at those within earshot. Reduce flame and simmer for a few hours more. You want the ears and fingers to be soft and gushy and teeth to be easy to bite into. Serve the stew in the skull of a fallen Draenei and enjoy!

If you find yourself short of some of the above ingrediants you may substitute with the following:

• Gryphon Blood ~ Tomato Soup or Juice
• Nightelf Innards ~ Diced Tomatoes
• Dwarven Fingers ~ Baby Carrots
• Gnome Ears ~ Sliced Potatoes
• Human Teeth ~ Corn

Also if you find yourself without a Draenei skull you can use a regular bowl but honestly what kind of a fighter doesn’t already have a supply of alliance skulls in their home?

Okay, so the ingredients don’t totally match up, but it’s a fish and looks like the one you get ingame. And yes, that’s a cellphone picture. My apologies for not looking too appetizing.

Fish Feast

Ingredients:

• Whole fish (I prefer snapper, but any whole fish should be okay. Make sure it’s cleaned and scaled.)
• 3-4 teeth of garlic
• Salt and pepper to taste
• Juice of 1 lime
• Mayonnaise
• Bottle of beer (I like a nice wheat, such as Sierra Nevada, for this.)
• 1-2 oranges

Directions:
Preheat oven to 350F. Double check to make sure fish is clean and completely scaled. If you’d like, remove the tail and fins to fry separately. Score the fish on both sides. Salt and pepper inside and outside. Throw the garlic teeth inside the cavity. Place fish in a shallow baking pan (deep enough to hold the beer though). Drizzle the lemon juice all over the fish, then spread mayonnaise on the top of it. Don’t go crazy with the mayo; it’s there mainly to keep the fish from drying out. Pour the beer into the pan, as much as needed to get about a 1/4 inch deep lake of hoppy goodness.

Pop into oven for 15-25 minutes, depending on the size of the fish. A 1-2lb fish should take closer to 15 minutes, whereas a 3-4lb fish will be closer to 25 minutes.

When the fish is done, take it out. Cut the orange(s) in halves or quarters, use as garnish and for drizzling over the fish in place of more lime.

The end.

I hope the mayo doesn’t scare anyone. It really doesn’t taste of mayonnaise at all, and the fish stays very moist.

Delicious Chocolate Cake

I was really hoping someone would choose this recipe!  And Guin sure did   I was quite interested once I saw it… mayonnaise and coffee? In my cake?  Huh!  It’s worth a try   Unfortunately, since I don’t drink coffee, I had no way of brewing a cup of coffee… so I took a short walk to the closest Tim Horton’s to pick one up.

I decided to make cupcakes from this recipe, and used some chocolate frosting I had handy instead of making hers, which was probably a mistake, as the frosting I used wasn’t very good.  The cupcakes themselves, however, were great.  And you could taste the coffee a bit, which gave it a neat difference to regular cupcakes!

This recipe caused our guild to develop a new innuendo – because I had to AFK saying: “brb guys, I have to go frost my cupcakes”.

Ingredients:

• 2 cups Simple Flour
  
• 1/2 cup Ghirardeli cocoa
  
• 1 1/2 teaspoons baking soda
  
• 1/4 teaspoon Mild Spices (salt)
  
• 1 cup sugar
  
• 3/4 cup Helman’s Mayonnaise
  
• 1 Flask (cup) brewed black coffee
  
• 1 teaspoon vanilla
  
• “Mageroyal” (optional) to taste

Frosting:

• 1 stick unsalted sweet butter
  
• 2 drops of vanilla
  
• 2-3 cups powdered sugar, (adjust for humidity by adding a little milk or extra sugar)

Preparation:

Sift together the flour, cocoa, baking soda, “Mageroyal” (optional), and Mild Spices (salt). Cream together the sugar, mayonnaise, brewed black coffee and vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into greased and floured layer cake pans (or a 9- x 13-inch pan). Bake at 350°F. for about 35-40 minutes if cooking in a 9 X 13 inch pan. 25-30 minutes for layers, or 20-25 minutes for cupcakes.

The Secret Agent Cat posted her submission up on her blog a few weeks ago, so instead of copying it all out here, I’ll just write up my little review and send you over to her for the details!

Dwarven Mild by Tigerfeet

Tigerfeet was quite excited about this contest, and I must say I found her recipe the most interesting!  I’ve never thought of making my own cheese… and this recipe was quite simple.  I tried it out, and it turned out to be a little more work than I was expecting!  But it was still fun.  The consistency was… interesting.  I don’t want to say what I thought it reminded me of, because that’d just gross people out.  I forgot to add the salt at first, but once I added it, it was quite tasty!  Reminded me of something, but I can’t really put my finger on it.  It was a lot like cream cheese though.  Went nicely with crackers!

I wish there were tips on how to hang the cloth over the bowl.  I used oodles of tape (and 2 bowls) so that the cloth wouldn’t fall in!

Also, while Tigerfeet’s suggestion of adding honey to make it sweet sounds great, do NOT try it with maple syrup.  It wasn’t pleasant.

Go check out her recipe!

It’s pretty simple and customizable.  Both the beer and the BBQ sauce are Canadian, so you’ll have to substitute your own favourites if you’re not from the Great North!

Beer Basted Boar Ribs

Makes about 2 servings, feel free to scale it up to satisfy your Orcish hunger.

Ingredients:

• ~900g (~2 lbs) of Crag Boar Ribs
• 6-pack of Rhapsody Malt*
• 1.5 cups of Goblin Rocket Fuel**
• Pinch of Mild Spices***
• Pinch of Refined Deeprock Salt

Directions:

1. Cut ribs into individual sections of 1 or 2 ribs. At the same time bring a large pot of water to boil.
2. Add salt and spices to the boiling water, and then boil the ribs for about 20 minutes in the seasoned water. Drain.
3. Pre-heat the broiler while the ribs cool for a few minutes.
4. Put the ribs on a baking sheet (I’d recommend covering it with tin foil) and brush the ribs lightly on both sides with some of the Goblin Rocket Fuel. (be careful with the Rocket Fuel if you’ve got a gas stove! Masks are recommended.)
5. Broil the ribs for about 8 mins on each side.
6. Put the ribs in a slow cooker. Add the remaining Rocket Fuel and one bottle of beer. Cook on high for 3-3.5 hrs.
7. Have a good time drinking the remaining 5 bottles of beer while you enjoy your ribs!

BBQ Sauce + Beer = BFF!

You can use a BBQ instead of the broiler and/or the oven at 375 instead of the slow cooker. But I work with what I’ve got And I love my slow cooker!

*Rhapsody Malt: I’d also recommend your favourite Porter or Stout, I used John Sleeman’s Fine Porter.

**Goblin Rocket Fuel: Bull’s-Eye Guiness BBQ Sauce is great  (official BBQ sauce of the Calgary Stampede!)  Feel free to use your favourite BBQ sauce… preferably one with an alcoholic touch (Bourbon, maybe?)

***Mild Spices: some crushed red pepper and black pepper would do well, but feel feel free to ramp it up to Hot Spices if you need an extra kick.