April 26th, 2010

Carrion Surprise…er…Mini Bacon-Wrapped Meatloaves

Bacon-wrapped mini meatloaves

Bacon-wrapped mini meatloaves

I actually made this dish a while ago; it’s another one of my experiments in recreating food made in the game World of Warcraft.  This one is called “Carrion Surprise” and uses Mystery Meat, an item that drops off a great many animals in-game.  If you click on the link for mystery meat, you’ll see that the icon is round, and looks like it’s wrapped up.  It’s also steaming.  The icon for Carrion Surprise is a bit more vague…it could be a pile of berries in a white bowl.  So I stuck with the image of mystery meat and came up with this.

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March 17th, 2010

Spiced Cornbread & Subsequent Stuffing

I know it’s been a while since I’ve posted a recipe; I’ve been caught up in Spring Cleaning (something I should be doing right now, actually).  My goal is to have the apartment as unpacked as possible by this Saturday.  I’m happy to report that I’m almost there! Just one room left, and I feel so good about the state of things.  I’m even getting all my old, sellable clothes up on ebay! :grin:

With all the stuff going on, I haven’t had much time to take pictures of the food I’ve been making.  But here’s one I made with the intention of photographing; Spiced Cornbread.  It’s another one of the “WoW foods” I’ve been making for my guild.  I’m really having fun challenging myself to come up with creative real versions of the interesting foods in the game.  This one is “Spice Bread,” which during the “Pilgrim’s Bounty” event is turned into Spice Bread Stuffing.

Spiced Cornbread

Spiced Cornbread

This one was a bit difficult for me.  I had to think what would work well as a spice bread, based on the in-game ingredient list of “simple spices” and “flour,” but would also translate well to stuffing later on.  At first I thought of an egg bread (like Challah), but in the end decided that I like cornbread stuffing the best, and that it’d be interesting to try spiced cornbread.  So I took a basic cornbread recipe, modified it a little, and voilà!   I used buttermilk and bread flour (which has a higher protein content than all-purpose flour, so it rises more) to make it fluffier than the usual cornbread, but it’s still not as soft as Chef Wayne’s so I have more work to do.

Also, please forgive the lack of photo of the actual stuffing.  Although Brian did not like the cornbread (he’s a bit of a cornbread purist), he couldn’t stop eating the stuffing, and it was gone before I could get a picture.  :roll:   Recipes after the jump!

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February 22nd, 2010

Firecracker Salmon

Friday was Brian’s birthday, so to celebrate we went to a Cajun restaurant in Springfield: Chef Wayne’s Big Mamou.  It’s a little restaurant near a bus station – only a handful of tables and hardly any space between them for the two waitresses to walk around – so you probably have to wait a while on a Friday or Saturday night, but oh man was the food worth it! Besides, we were lucky enough to get there while there was one table open, before the rush hit.  We did have to wait a good while for the food to come out, but this small restaurant is limited on cooks – Chef Wayne and an aid or two.

The small, intimate atmosphere is part of the charm, though.  Of course, the jazz music, numerous awards displayed on the wall, and fun Jazz sillouhettes decorating the remaining wall space don’t hurt.  It’s a fun place.  And did I mention that the food was great?? Spicy and complex, but unpretentious.  And the cornbread was to die for…so soft and sweet, it was almost like cake.  I’d never had cornbread so good, and one piece was not enough.  I’ve been seriously considering begging Brian to pick some up for me next time he’s in Springfield for visitation. Or every time from now on that he’s in Springfield.

I wish I could get the hang of cooking Cajun food at home.  It’s one of the things in which I’ve only recently begun to step.  And that first step is Firecracker Salmon.

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February 3rd, 2010

Lemon-Pepper Yellowfin Tuna

Lemon-pepper Yellowfin Tuna

Dragonfin Filet, or Lemon-pepper Yellowfin

A guildmate of mine on WoW recently requested the “real life” version of one of the in-game cooking recipes, Dragonfin Filet.  Easy enough, I thought.  Looking at the icon, it is sort of orangey, so I thought of fish that could give that color.  Salmon came to mind, but yellowfin seemed more appropriate (yes I know yellowfin tuna isn’t actually any variation of the color yellow – but it just fits, ok??), so I bought a couple filets, and decided to go with a lemon-pepper seasoning.  The seasoning decision came about for two reasons:

  1. The recipe, like all cooking recipes of its level, requires the use of the vague “Northern Spices.”  So some form of spice seemed necessary – in this case, pepper.
  2. Again, I’m trying to make up for the fact that I just can’t get yellow or orange fish without spending a lot of money.  Lemon juice is yellowish.  Close enough.  And in all honesty, it did brighten the color a bit.

All that aside, this was really easy to make, especially since I just used my George Foreman grill to cook it.  Even the culinarily inept can handle this.  Oh, and by the way, those are cajun-seasoned smashed potatoes making a small appearance on the side.  I don’t have a good picture of them, so I’ll post a recipe next time I make them.

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March 5th, 2009

ZOMG WoW Food!

Mega Mammoth Meal

Mega Mammoth Meal

Recently, a member of my guild in WoW decided to hold a cooking contest (the reward being in-game gold).  The challenge: make and photograph a real-life version of Mammoth Meal, a food in the game (I chose to make the “upgrade” to the food, which is Mega Mammoth Meal).  Being the culinary explorer that I am, I jumped at this opportunity.  Unfortunately, mammoth has come into short supply in the last few thousand years, so I opted for the more readily-available bison.  I give you, my version of Mega Mammoth Meal, aka bison burgers with provolone and mushroom-onion sautée.

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