Gourmet Pokemon

Welcome to my blog where I will be putting up different ways to enjoy pokemon. Grilling, baking, roasting, frying and much more. I’ll be going down the list of pokemon and coming up with recipes for them, we will see what pokemon are safe from the kitchen.

[gourmetpokemon]

It's my 10 year anniversary on Tumblr 🥳

Wow. This has been around for awhile now. It isn't completely abandoned but life has gotten busy and I'm not sure I will ever finish the first gen. I hope you enjoy what I have available for now.

[gourmetpokemon]

Pineapple Growlithe Stir-Fry

Ingredients:

1 lb Growlithe, cut into thin strips (growlithe can be rather tough but easy to find. The tender cuts are a bit more expensive. With this recipe, you don't need to spend a lot of money.)

1 can (8 ounces) unsweetened pineapple chunks, undrained

3 tablespoons cornstarch, divided

1 tablespoon plus 1/2 cup cold water, divided

3/4 teaspoon garlic powder

1/2 cup soy sauce

3 tablespoons brown sugar

1/2 teaspoon ground ginger

1/4 teaspoon cayenne pepper

2 tablespoons canola oil, divided

4 cups fresh broccoli florets

1 cup fresh baby carrots, cut in half lengthwise

1 small onion, cut into wedges

Hot cooked rice

Directions

Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into a large resealable bag; add growlithe. Seal bag and turn to coat.

In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside.

In a large skillet or wok over medium-high heat, stir-fry growlithe in 1 tablespoon oil until no longer pink; remove and keep warm.

Stir-fry the broccoli, carrots, and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add meat and pineapple; heat through. Serve over rice and enjoy!

[gourmetpokemon]

Primeape appetizers

Ingredients

For the dough:

3⅔ cup self rising flour, plus more for rolling dough

3 tablespoons powdered milk

3 teaspoon quick-rising active dry yeast

¼ teaspoon salt

2 tablespoon sugar

¾ cup canola or vegetable oil

2 large eggs, room temperature

1 cup warm water ( between 105 and 115 degrees Fahrenheit)

For the filling:

1lb ground primeape (This is fantastic for a shindig, primeape is good for a ground meat recipe.)

2 tablespoon ghee (clarified butter)

1 large onion, chopped

3 tomatoes, diced

2 teaspoons salt

1 teaspoon cinnamon

1 teaspoon allspice

¼ teaspoon cayenne pepper

2 tablespoons sumac powder

6 tablespoons tahini paste

2 tablespoons pomegranate molasses

2 tablespoons lemon juice

2 tablespoons chopped parsley

Directions: 

To make the dough, combine the flour, powdered milk, yeast, salt, and sugar in a large bowl and whisk. Make a depression in the middle of the flour mixture and add the oil and eggs. Use a wooden spoon to stir the mixture as you add the water.

When the dough begins to come together, transfer it to a work surface and knead for 3 to 4 minutes (at this point, the dough will not really hold its shape). Return to the bowl and loosely cover with plastic wrap or a towel, the set aside in a warm spot to rise for 1 hour.

As you wait for the dough to rise, prepare the filling. Heat the ghee in a large skillet over medium heat. Add the onions and sauté for 3 minutes until they start to turn translucent. Add the ground primeape. Cook the meat for 10 to 12 minutes, until fully browned. Increase heat to medium-high and add the tomatoes. Cook for another 8 to 9 minutes, until the tomatoes start to shrivel and most of the liquid has evaporated.

Add the salt, cinnamon, allspice, cayenne, and sumac to the pan and stir. Add the tahini paste and pomegranate molasses. Let it cook for 1 minute more. Remove from heat, add the lemon juice and chopped parsley, and let cool for 15 to 20 minutes.

To assemble the pies, divide the dough, either into 16 balls of equal size or 32 balls for appetizer-sized sfeehas. Spread some flour on your work surface. Roll each ball of dough in the flour (dough will still feel a bit oily). Roll out each ball of dough into a circle.

Line two or three baking sheets with parchment paper. Place 2 tablespoons of the filling in the center (if making appetizer-sized sfeehas, use 1 tablespoon). Grab 2 ends and lift to cover the filling. Pinch dough as you go to create a seal, stop at the center. Bring the remaining side up and pinch the center and down the two sides (you want to create a triangle shape). Place on prepared baking sheet. Repeat until you’ve assembled all the pies.

Place two racks an equal distance apart from each other in the oven. Preheat oven to 425 degrees Fahrenheit. Let sfeehas rest for 10-15 minutes while the oven warms up. Then, bake for 12 to 15 minutes or until pies turn a light golden brown. Serve them warm or at room temperature with cold Greek yogurt as a dip or lemon wedges.

Baked pies can be stored in the freezer for up to 2 months; to reheat cook in the oven at 250 degrees Fahrenheit for about 12 to 15 minutes.

[gourmetpokemon]

Mankey Meat on a Stick

You will need:

4-5 lb. Mankey meat, sliced thin (mankey is a good meat that is perfect for a BBQ) 2 cloves garlic, crushed 1 c. vinegar 1 yellow onion, diced

Now you:

Mix together in 9 x 13 inch pan.

Cover with soy sauce. Let sit overnight. Put on bamboo sticks and grill.

[gourmetpokemon]

Golduck Sliders

INGREDIENTS:

2lbs boneless and skinless golduck meat (This is a fun way to get your kids or people that are wary of new kinds of meat to try it.) 2 slices white bread, diced 1 small onion, diced ½ cup parsley, chopped ½ tsp fresh ginger, grated 1 x pinch salt 1 x pinch pepper 1 x pinch chilli flakes 1 egg 1 tbsp oil

To Serve:

10 mini brioche burger/slider rolls, warm 3 tbsp Hoi Sin sauce 1 cup kale coleslaw 50g pickled ginger ½ Roasted red capsicum, cut into 10 pieces Japanese mayonnaise to garnish

How to make:

Lay the fresh golduck onto a chopping board and chop into a small dice.

Place the diced golduck into the work bowl of a food processor and process to a coarse mince. Remove mince and set aside.

Place the white bread, onion and parsley into the work bowl of the food processor and process until bread has a fine crumb.

Return the golduck mince to the food processor with the ginger, salt, pepper, chilli flakes and egg. Process until mixture is well combined.

Shape golduck mixture into golf ball sized mini burgers. Cover and chill until required.

Heat a large non stick frying pan over a medium heat for 2 minutes, add the oil then cook the mini golduck burgers 4 minutes on each side.

To Serve, spread the base of each slider bun with a little Hoisin sauce, top each bun with a small mound of kale coleslaw, roasted red capsicum and pickled ginger. Top the salad with a cooked burger, garnish with a squeeze of Japanese mayonnaise and replace the crown of the burger. Serve warm.

[gourmetpokemon]

Comfit Psyduck & Caramelized Onion Tartlet

INGREDIENTS

2 psyduck, Comfit Duck Legs (You can normally find this in the frozen section in your local store. If you can’t honey glazed psyduck legs work too) 3 sheets butter puff pastry 3 red onions, finely sliced 30g butter 1 tbsp olive oil 1 tbsp balsamic vinegar 2 tbsp orange marmalade 1 orange, zested to garnish

How to make:

Pre-heat oven to 375 F Heat psyduck comfit duck legs as per pack instructions. Remove meat from the bones and shred. Set aside. Heat the butter and oil in a frying pan over a medium heat and sauté the onions until they begin to brown, stir in the balsamic vinegar and marmalade continue to cook until mixture is syrupy. Remove from pan and cool in a bowl. Using a 10cm round cutter cut each pastry sheet into rounds and place each round into a greased tartlet tin. Into each pastry case spoon a small amount of caramelized onions top with shredded comfit psyduck. Bake tartlets in the pre-heated oven 375F for 12 -15 minutes until pastry is golden. Cool tarts and garnish with orange zest. Serve warm with tiny dollops of crème fraiche.

[gourmetpokemon]

Braised Persian

You will need:

1/2 Persian cut in serving-sized pieces dusted in flour with salt and pepper (This recipe is perfect for  persian. This pokemon's meat can be tough so this is a good way to make it tender.)

1/4 c. extra virgin olive oil

6 artichokes

2 1/4" thick slices of slab bacon, diced

1 small sweet onion, diced

4 cloves garlic, minced

1 carrot, diced

1 lemon

3 small tomatoes, peeled, seeded, and diced

1/2 c. dry white wine

2-4 c. homemade veggie broth

4 flat parsley stems, 6 leafy thyme branches, 1 bay leaf tied up with kitchen twine Salt and pepper

1/4 c chopped flat-leaf parsley (optional)

How To Make:

Snap the leaves off the artichokes until only the tender inner leaves remain. Snap off the stem. Trim the remaining green bits from the bottom of the artichoke, and cut off the inner leaves in a bunch at the point where they are very tender. Pare the tough green outer layer off the remaining stem, pairing the stem into a point. Now cut the artichoke bottom into quarters and remove the choke with a sharp knife from each quarter. Rinse to remove any traces of foin ("hay") and drop them into a bowl of water with the juice of half a lemon.

Heat 2 T olive oil in a large heavy casserole or Dutch oven. Dredge the persian pieces in seasoned flour, shaking off excess. Brown over medium heat, turning regularly, until golden on all sides. Remove persian pieces to a plate and dump any oil remaining in the pan.

Add 1 T of the remaining oil and the bacon dice. (Omit bacon if you only have access to the thin-sliced vacuum packed supermarket variety.) Sauté until cooked but not "crisp". Add the remaining T of oil and the onion and carrot.

Saute for 5 minutes, then add the artichoke quarters and the garlic, stir one minute, and add the tomatoes and the white wine. Turn up the heat and reduce until syrupy, stirring constantly, for about 5 minutes.

Lay the bouquet of herbs on top of the vegetables. Arrange the persian pieces on top, together with any juice accumulated in the plate.

Pour in enough broth to come halfway up the sides of the persian pieces. Cover and bring to a simmer.

Continue to simmer over very low heat about 1 hour or cook in the oven at 350 degrees for the same amount of time. The persian should be just tender and part readily from the bone. Don't overcook or it will become dry. Check the liquid level frequently and add more broth if necessary.

Turn the persian pieces once.

When done, remove the persian pieces to a warm platter and arrange the vegetables, removed with a slotted spoon, around them. Cover and keep warm. Strain the remaining pan juices into a smaller saucepan and reduce over high heat, skimming frequently, until reduced by 1/3. Pour over the platter and serve immediately. Sprinkle with finely chopped flat-leaf parsley if you like.

[gourmetpokemon]

Back on track!

Okay, life got really busy and crazy. I know I’ve been gone for a few weeks but I’m back with three recipes in three days. Enjoy!

[gourmetpokemon]

Meowth Tacos

Ingredients:

Meowth:

1 pound boneless skinless Meowth (This is a cheap and good meat. Good for a party.)

3 garlic cloves

1 medium white onion

3 to 4 thyme sprigs

1½ teaspoons smoked paprika

1½ teaspoons cumin

1 teaspoon salt

½ teaspoon ground white pepper

Olive oil

Chipotle Crema:

½ cup sour cream

3 tablespoons half-and-half

2 tablespoons adobo sauce

1 teaspoon honey

Juice of 1 lime

Salt

To Serve

Corn tortillas

Shredded cabbage

Diced avocado

Lime wedges

Queso fresco

Pickled jalapeños

Directions:

Preheat oven to 375 degrees Fahrenheit. Clean any remaining bits of fat off meowth, then arrange on a parchment-lined baking sheet in a single layer. Drizzle with a few tablespoons of olive oil. Peel and cut garlic cloves, then arrange on top of meowth. Roughly chop the onion, and arrange on top of meat along with whole thyme sprigs.

Combine paprika, cumin, salt, and pepper in a small bowl, then sprinkle evenly over meowth. Roast meowth 30 to 35 minutes, until completely cooked. Remove from oven, and transfer to a large bowl. Discard herbs, garlic, and onion. Once cooled, shred meat with two forks.

Meanwhile, whisk sour cream half-and-half, chipotle sauce, lime juice, and honey in a small bowl to combine. Taste and season with salt, to taste. Refrigerate until ready to use.

Warm tortillas in a dry skillet for a few seconds on each side, until pliable. Top each tortilla with meowth, cabbage, queso fresco, avocado, crema, pickled chiles, and a squeeze of lime.

[gourmetpokemon]

Dugtrio stew

Ingredients:

3 1/2 cups peeled and diced potatoes

Potatoes Russet

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked dugtrio (Mostly available in the winter months.)

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

Directions:

Combine the potatoes, celery, onion, dugtrio and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

[gourmetpokemon]

Baked Diglett

Ingredients:

1 diglett per person (Whole diglett can be easily found and is cheap because most people think it is junk meat. With the right recipe this junk meat can be a very good meal.)

Spicewood branches

Salt, pepper to taste

Flour

Bacon grease or ½ cup shortening

Instructions:

Dress and cut the diglett. Bring water to a boil on the stove, and then place the diglett in boiling water. Break spicewood branches, and but into the pot. Continue boiling until diglett is tender. Remove meat from pot. Season with salt and pepper, then roll in flour and bacon grease. Put in oven and bake until golden brown. Enjoy!

[gourmetpokemon]

Venonat Kabob

Ingredients

1/2 cup teriyaki sauce

1/2 cup honey

1/2 teaspoon garlic powder

1/2 pinch ground ginger

2 red bell peppers, cut into 2 inch pieces

1 large sweet onion, peeled and cut into wedges

1 1/2 cups whole fresh mushrooms

2 lbs ready to use Venonat, cut into 1 inch cubes (Now please check to make sure you are buying your venonat from a licensed butcher. Venonat is very toxic and needs to be handled in a very particular way.)

Directions

In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, and Venonat in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.

Preheat grill for medium-high heat.

Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.

Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender. Enjoy!

[gourmetpokemon]

Parasect Burger

Ingredients

4 sliced Parasect mushroom (You can normally find these in the vegetarian/vegan freezer section.)  

1/4 cup balsamic vinegar

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon minced garlic

salt and pepper to taste

4 (1 ounce) slices provolone cheese

Directions

Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.

Preheat grill for medium-high heat.

Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling. Enjoy!

[gourmetpokemon]

3 Paras recipes

Now I know that Thanksgiving is coming up for many. So for this Pokemon, I picked out three different recipes to try at the dinner table. Please enjoy.

Paras Soup

Ingredients:

2 cups tochukaso mushrooms (There are easy enough to buy in the store or a local mushroom shop.) 1 quart low-sodium paras broth (If you can't find this already made it is easy to make. Simply buy paras stock parts and in a large pot boil anywhere from 1 hour to 5 hours adding more water as needed. Strain paras parts out and use.) 1 cup kale 1 cup frozen green peas 2 cups baby spinach 1/2 teaspoon kosher salt Freshly ground black pepper 4 tablespoons shredded Parmesan Directions: Bring broth to a boil in a medium saucepan. Once boiling add peas, kale, spinach and mushrooms, season with salt and pepper and continue to cook for an additional 2 to 3 minutes. Serve topped with Parmesan cheese.

Paras Tochukaso Mushroom Gravy

INGREDIENTS

½ cup extra-virgin olive oil

½ small onion, finely chopped (1/2 cup)

1 cup tochukaso  mushrooms, finely chopped (Fresh is the best, however if you can't find fresh then dried will work it just make take more broth.)

½ cup all-purpose flour

4 to 5 cups vegetable stock, preferably homemade, as needed

1 teaspoon soy sauce, more to taste

½ teaspoon kosher salt

¼ teaspoon black pepper

Directions:

In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes. Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is, or pass it through a fine mesh strainer. Enjoy on anything from veggies to turkey.

Paras risotto

Ingredients 8 cups canned low-salt paras broth 1/2 -ounce dried tochukaso mushrooms 1/4 cup unsalted butter 2 tablespoons olive oil 2 cups finely chopped onions 10 ounces fresh tochukaso, finely chopped 2 garlic cloves, minced 1 1/2 cups Arborio rice or short-grain white rice 2/3 cup dry white wine 3/4 cup frozen peas, thawed 2/3 cup grated Parmesan Salt and freshly ground black pepper, optional Directions Bring the broth to a simmer in a heavy medium saucepan. Add the tochukaso mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat. Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the fresh tochukaso and garlic. Using a slotted spoon, transfer the mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste. Enjoy!

[gourmetpokemon]

Gloom Sweet Rice

Ingredients

1 cup sticky rice, prepare it using a sticky rice recipe 2 1/2 cups coconut milk 1 cup sugar 1 teaspoon salt 3-4 drops of Gloom nectar (Now this treat is not popular with everyone. Gloom nectar is sweet but smells foul to many. However, about 1 in 20 people think it smells good.) 1 tablespoon tapioca starch

Method

Dissolve 2 cups coconut milk, 1 cup sugar and 1/2 teaspoon salt over medium heat. Add gloom  nectar.

Topping

Mix 1/2 cup coconut milk with 1/4 teaspoon salt, and the tapioca starch. Bring to a boil.

Serving

Place sticky rice in a bowl and pour the sweetened coconut milk over it. For each serving, transfer to an individual bowl, then top with a few teaspoons of topping sauce. Enjoy!

[gourmetpokemon]

Vileplume spaghetti

11.2 ounces spaghetti

1 package saffron 2 egg yolks ¼ cup grated Parmesan cheese 5oz shaved dried vileplum flower petals (Vileplume petals are the home for its highly toxic pollen. All vileplume petals go through a long detoxifying process so they are safe to eat.) salt ground pepper

Dissolve the saffron in 2 tablespoons of warm water. In a bowl, slightly whisk the egg yolks, add dissolved saffron, the cheese and season with salt and pepper. Add the shaved vileplume petals and mix gently, until well combined. In a large pot of salted boiling water cook the pasta, drain the spaghetti “al dente”, pour them into a large bowl and season with the sauce and olive oil. Serve immediately.

[blawkywolf]

IM CRYINF AT MY OWN SICK JOKE AND I SHOULDNT BE, WHAT HAVE I DONE

[gourmetpokemon]

Cooking with Pokemon eggs, good idea. I’ll have to make a recipe with that in mind someday.