Terrible Trio Creations

A blog for all the food you've seen in video games, movies, and books. Happy Eating! 8/23/2025 - NOT DEAD YET

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MONSTER HUNTER: ICEBORNE FEAST

YOU CAN EAT FOOD MADE BY CATS IN MONSTER HUNTER WORLD WHY DID NOBODY TELL ME THIS

As an apology for how long we’ve been on break (we moved to Texas and wow it’s hot here), we’ve put together this Monster Hunter feast featuring not one but three new recipes! As always, you can find them under the cut. Happy hunting!

- MJ & K

Corn and Poblano Chowder

Ingredients:

3 Tbsp butter

3 Tbsp olive oil

1 large onion, chopped

5 cloves garlic, chopped

3 medium red potatoes, chopped into 1/2-inch pieces

2 bay leaves

2 tsp cumin

1 tsp thyme

1 tsp oregano

1 tsp cayenne pepper

5 cups chicken or vegetable stock

5 cups frozen corn

2 poblano peppers, chopped

1 cup heavy cream

Salt and pepper to taste

Combine the butter and olive oil in a large dutch oven over medium-high heat. Add the chopped onion and cook for 3-5 minutes, until translucent. Add the garlic, potatoes, and all of the spices and cook for another 5 minutes, stirring occasionally. Add the stock and lower the heat to medium-low. Let simmer for 10 minutes, or until the potatoes are easy to pierce with a fork. Add the frozen corn and pepper pieces and cook for 5 minutes. 

Remove the bay leaves and add the heavy cream, stirring to combine. Remove the pot from heat and allow to cool for at least 10 minutes. Blend until smooth in 3-4 batches using a blender (or in one batch using an immersion blender). Season with salt and pepper to taste and top with cheese or sour cream.

3-Cheese Potato Gratin

Ingredients:

2 pounds Yukon gold potatoes, chopped into 1/8-inch slices

1/2 cup grated Parmesan

1/2 cup shredded cheddar

1/2 cup shredded mozzarella

2 cups heavy cream

2 sprigs fresh thyme

3 cloves garlic, chopped

1/2 tsp ground nutmeg

Salt and pepper

Preheat the oven to 350 degrees F.

Combine the three cheeses. Coat the inside of a casserole dish with nonstick spray and lay down a layer of potato rounds. Top with a layer of mixed cheese and a small amount of salt and pepper. Repeat until the potatoes have all been used, but keep a small amount of cheese reserved for topping with. 

In a small saucepan, heat the cream, thyme, garlic, and nutmeg until it just begins to simmer. Pour the cream mixture over the layered potatoes and cheese, topping with the remaining cheese at the end. 

Bake uncovered for 1 hour, or until the cheese is browned and the potatoes are tender. 

Beef Tajine With Vegetables and Yogurt Sauce

Ingredients:

3 pounds beef top blade roast

2 Tbsp olive oil

1 Tbsp butter

½ butternut squash chopped into 1-inch cubes

1 onion, sliced into rounds

3 carrots, diced

2 c. broccoli

1 Tbsp paprika

1 tsp cinnamon

1 ½ tsp ground ginger

1 tsp salt

½ tsp EACH: cayenne pepper, red pepper flakes, cardamom, coriander, black pepper

8 cloves garlic, chopped

2 c. beef broth

1 14-oz can crushed tomatoes

1 Tbsp tomato paste

½ c unflavored and unsweetened yogurt

Preheat the oven to 350 degrees F.

Mix together the beef broth, garlic, and tomato paste. Set aside.

Add all the spices together and rub over the beef roast, coating the entire piece. Heat the olive oil and butter in a large cast iron skillet on high heat, and sear the roast on all sides. Cook each side for about 2 minutes or until brown and crispy. Once all sides are seared, remove the meat from the pan and set in a dutch oven or tajine. Add the onion rings and beef broth mixture to the pot, then cover and bake for 30 minutes. 

In the same skillet where the meat was seared, lightly cook the carrots and squash until they brown a bit from the residual spices over medium heat (about 5 minutes). Set aside. 

After the 30 minutes have elapsed add the squash, carrots, and broccoli to the pot/tajine. Cook for 45 minutes to 1 hour, or until the vegetables are tender and the meat registers at least 145°F.

Allow the pot to cool for 5 minutes, then remove ½ cup liquid from the pot and whisk with the yogurt. Add additional paprika, cayenne, and salt and pepper to the yogurt sauce as necessary.  

Serve with crispy bread and the yogurt sauce drizzled over. 

Additional Items

1 baguette

1 loaf rustic bread

2 types of wedge cheese

1 bunch on-vine tomatoes

2-4 grilled sausages (we used jalapeno and cheddar)

1 large mug of beer (cook’s choice)

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Carrot Stew from Breath of the Wild

"This simple stew sat simmering for a long time to bring out the sweetness of the carrots."

As always, the recipe is under the cut! Enjoy. 

(Please note - this makes a large pot of soup! Feel free to cut the recipe in half.)

-MJ & K

Ingredients: 

8 large carrots

1 acorn squash

1 large butternut squash

2 sweet potatoes 

Olive oil

4 cups goat milk (divided)

4 cups chicken stock (divided)

1 large onion, chopped

2 cloves chopped garlic

1 cup bulgur wheat

2 Tbsp thyme

1 Tbsp paprika

2 tsp garlic powder

2 tsp chili powder

1 tsp cayenne pepper

1 tsp turmeric

1 cup sour cream, plus more to top

Salt and pepper

Goat cheese

(Optional) Firm tofu or shredded chicken

Begin by prepping your vegetables. Peel the carrots, butternut squash, and sweet potatoes and cube them into 1-inch chunks. Cut the acorn squash into about twelve equal wedges and remove the seeds. Toss all of the vegetables with olive oil and salt and pepper and put them on two parchment paper-lined cookie sheet. Bake them in a 400 degree F oven for 40-45 minutes, or until all the vegetables are tender when pierced with a fork. Remove the acorn squash meat from the skin and discard the skin. Cube the squash into similar sizes to the rest of the vegetables.

Take half of the cooked vegetables and add them to a blender with 2 cups of goat milk and 2 cups of chicken broth. Blend until smooth.

In a large pot, saute the chopped onion until translucent and add the garlic. Cook them both together until the onion begins to caramelize. Add the remaining goat milk and chicken stock, thyme, paprika, garlic powder, chili powder, cayenne pepper, turmeric, salt and pepper to taste, as well as the bulgur wheat. Cover and simmer the stew for 15 minutes, stirring occasionally. Add the blended vegetable mixture and the remaining chunked vegetables and cook for an additional 5-10 minutes, stirring often to keep it from sticking. Just before serving, add 1 cup of sour cream and stir to combine. Serve with goat cheese and additional sour cream on top, and firm tofu or cooked shredded chicken if desired. 

Now go rehydrate Ganondorf. 

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Greater Restoration

“Have you tried Greater Restoration?” -Vex’ahlia

...

After all, it is the chicken soup of the D&D Universe. Recipe is below the cut. -MJ & K

Tip: We personally find it easiest to get the stock, chicken fat (schmaltz), and shredded chicken by making it homemade and we will include this recipe at the bottom. But otherwise you can also use canned stock, butter, and precooked chicken.

Chicken Soup: Serves ~6

8 cups homemade chicken stock

1 cup dry white wine (optional, or more chicken stock)

4T lemon juice

4T butter/schmaltz

1 medium yellow onion, diced

3 medium carrots, peeled and diced

2 tsp minced garlic

2 tsp fresh thyme

1 tsp fresh oregano

2 bay leaves

1 tsp fresh rosemary, finely minced

2 tsp salt

1 tsp pepper

3 cups shredded chicken

8 oz pasta (can use any kind, we prefer orzo or egg noodle nests)

Melt the butter/smaltz in a soup pot over medium heat. Add the carrots, onion, salt, pepper, thyme, oregano, rosemary, bay leaves, and garlic. Cook until the onions are translucent. Add the lemon juice and white wine and continue cooking until the carrots are soft.  Pour in the chicken stock and bring to a boil. Once boiling, add the chopped chicken and pasta. Continue to simmer until the pasta is cooked. Season with salt, pepper, and freshly grated Parmesan cheese.

...

Homemade broth, shredded chicken, and schmaltz:

Note: When you’re cooking regularly at home, keep and freeze anything remotely useful for stock: carrot peels and tops, beef bones and fat pieces, basil scraps, potato and garlic peels, scallion tops, hard cheese rinds... all of these can be added to stock to improve the flavor. freeze them in a bag for the next time you make stock and any can be added here. 

1-2 large precooked rotisserie chickens

Pack of turkey necks or giblets (usually sold with the odd meat pieces like oxtail and stew bones, just call your grocery store and ask)

3 carrots, coarsely chopped (keep the skins on, and also keep the peels from the soup carrots. if you carrots have their green tops, chop those as well)

2 onions, coarsely chopped with the skin (only discard utmost dry layer of skin)

2 stalks celery, coarsely chopped with greens

3 T white wine vinegar

1 T whole black peppercorns

1 T salt

8 sprigs fresh thyme

8 sprigs of parsley

5 sprigs rosemary

Hard rind of Parmesan cheese

2 bay leaves

12 cups water

2 cups dry white whine (Chardonnay or Sauvignon Blanc)

6 cloves of garlic, peeled and smashed

Shred the chicken from the bones, setting aside all the skin you can. This meat can now be chopped, shredded, frozen, or used now. 

Add the chicken skin the a large stock pot. Cook on medium heat until the fats have rendered out and the skin is crispy. Remove the skin (and then promptly eat), leaving the chicken fat in the bottom of the pot. Add another 2-3 T butter if not much fat was rendered.

In a large roasting tray combine the chicken bones, additional poultry pieces, onions, carrots, celery, and garlic; liberally coat with olive oil. Cook in a 400*F oven until the bones become aromatic (this time depends on then number of bones, just keep close and use your nose).

When the bones become aromatic, pull them from the oven and add them, the vegetables, and all the other ingredients to the large pot with the chicken fat. Turn the pot on high and let the stock come to a rolling boil before turning down to medium, partially covering with its lid, and allowing to simmer for 6 hours at least, preferably refrigerate overnight and keep simmering again in the morning.

Refrigerate and skim the fat off for later use, and strain the solids from the stock. Use the stock as a soup base or freeze in 3-4  cup soup containers for later use. 

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Breath of the Wilds Copious Fish Skewers

While not strictly on skewers (because who has the time or an open fire for that), there’s still copious fish and you probably don’t have to throw a bomb into a lake to catch them. At least we hope you don’t.

- MJ & K

Ingredients- 

4 whole rainbow trout, about 8 oz each

Olive oil

Garlic salt

Black pepper 

1 large lemon, sliced into thin circles

4 sprigs thyme

4 sprigs rosemary

Preheat your oven to 400 degrees F.

Begin by rinsing the fish inside and out. Layer them on a foil-lined baking sheet. Lightly oil both the inside and outside with olive oil and add garlic salt and pepper to taste. Stuff the inside with a sprig of rosemary, thyme and 2-3 lemon rounds. Bake the fish for 10-15 minutes, until the fish is white and flaky. It should come apart easily when pierced with a fork. 

Enjoy with a glass of white wine and a monster-themed dessert, Hero of Hyrule.

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Winnie the Pooh’s Honey Lemon Panna Cotta

As much as many of us (see: both cooks) would like to sit around with a pot of honey and no utensil other than our hands, we figured that we had to make something a little more spoon-friendly for the rest of you. The cream was sweet and lemony and the honey jelly on top made it a complete 10/10. This was so delicious and so rich that it lasted for two desserts rather than just one! Even better.

As always, the recipe is under the cut. Enjoy!

- MJ & K

Ingredients:

(Makes 6 servings)

Panna cotta - 

1 c whole milk

1 envelope unflavored gelatin powder

1 c heavy cream

Zest of 1 lemon

1 whole vanilla bean, split and scraped

1/4 c honey

1/2 c sugar 

6 Tbsp fresh lemon juice

Lemon gelatin topping - 

1 tsp unflavored gelatin powder

1/2 c honey

1 c water

Curls of lemon peel and mint for garnish

Sprinkle the gelatin over the top of the milk. Stir in the gelatin and let it sit for five minutes until the gelatin blooms. Pour the heavy cream into a medium saucepan and add the lemon zest, vanilla bean pod, beans, honey, and sugar. Bring it to a boil and then remove it from the heat and let it cool slightly. Add the milk and gelatin mixture and whisk to dissolve. Pour the entire mixture through a fine mesh strainer to remove any leftover gelatin lumps and lemon zest. Stir in the lemon juice and pour the mixture into six wine glasses. Refrigerate them for 2-4 hours until the panna cotta is completely set.  

To make the lemon gelatin topping, sprinkle the 1 tsp of gelatin over 2 Tbsp of water and let it sit for five minutes. Add the remaining water and honey to a small saucepan and bring it to a boil, stirring it constantly. Remove it from the heat and let it cool for a moment before adding the gelatin and stirring to combine. Once the gelatin has completely dissolved, divide it between all of the cups and pour it evenly over all of the panna cotta cups. Chill it until it sets, at least an hour and then garnish with lemon curls and mint. Serve chilled.  

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Wrapped Salmon Packets from ‘Tondemo Skill de Isekai Hourou Meshi’

With as many food mangas as there are these days, sometimes it can be hard to pick a favorite. Still, TSdIHM manages to be right up there at the top. Not only does it have some wonderful cooking scenes, it also has fantasy, magic, adventure, and a giant wolf! What more can you ask for? Anyway, here’s or take on one of the dishes from chapter 10 - wrapped salmon packets!

- MJ & K

Ingredients:

(Makes 4 servings)

8 Tbsp unsalted butter, divided use

4 large salmon fillets

Salt and Pepper

1 large onion, chopped into strips

Mushrooms (Enoki, button, or shiitake), cleaned and halved

8 Tbsp soy sauce

4 Tbsp Mirin

4 Tbsp sake

Vinegar (optional)

Cherry tomatoes (optional)

Asparagus (optional)

Heat the oven to 450 degrees F.

Begin by creating four foil boats to hold the ingredients. Tear off four pieces of 24x12 inch foil and fold them in half to make a square. Use the bottom of a metal bowl to shape the foil into a pouch. 

Put 1 Tbsp of soft butter into the bottom of each pouch and spread it around a little. Season each side of the salmon with salt and pepper and lay one into each packet on top of the butter. Top with the chopped onions and mushrooms. If you are using cherry tomatoes, add those in as well. The asparagus should be lightly boiled before being put into the packets, to ensure that it cooks completely. Mix together the soy sauce, mirin, and sake and pour equal amounts over the ingredients in each packet, topping with one additional tablespoon of butter. 

Close the foil packets and roll the top to ensure that no liquid escapes. Transfer the packets to the rimmed cookie sheet and bake for 30 minutes. Open the packets, top with a small splash of vinegar, and serve with a wedge of lemon, or pour the entire contents over fresh rice. Enjoy!

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THE GARDEN OF WORDS OMURICE

As usual, the recipe is below the cut.

-MJ & K

1T oil

½ onion, diced

2 chicken thighs, deboned and skin removed, cut into ½ inch pieces

½ cup vegetables (chopped carrots, peas)

1 ½ cup cooked short grain rice

1T ketchup

1 tsp soy sauce

1 tsp mirin

1 clove garlic, minced

1 scallion

2 eggs

pinch of salt

Heat the oil in a nonstick skillet over medium heat and cook the onions until they become translucent. Add the chicken and continue cooking until the chicken is no longer pink on the inside. Add the garlic and vegetables and cook until the vegetables become tender and the garlic is fragrant. Add the rice, ketchup, mirin, and soy sauce and mix until well combined. Remove from the skillet.

Add a little more oil the pan and heat again. Whisk the two eggs and a pinch of salt until the eggs are smooth and pour them into the hot pan. Mix the eggs in the pan with a chopstick to keep from scrambling them. Use the chopstick to push cooked egg towards the middle and allow runny egg to swirl to the edge of the pan.

When the bottom of the eggs are set but the top is still runny turn off the heat and add some of the filling to the middle of to omelet in an oval shape. Fold the edges of the omelet over the filling and start pushing the omelet towards the edge of the pan. With your plate ready along the edge, nudge and flip the omelet out on top the plate to the folded edges are down. Use a damp paper towel to continue shaping the omelet if desired. Top with minced scallions, ketchup, or Japanese mayonnaise.

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BREATH OF THE WILD FRUIT PIE

We know that this is clearly a cake and not a pie, but we decided to go for visual accuracy rather than the name of the dish. The fruit pie in BotW very much resembles a lovingly decorated Japanese strawberry shortcake so that’s what we set out to make! How on earth does he bake such a lovely cake over a campfire? We may never know. 

As always, the recipe is under the cut. 

- MJ & K

Ingredients:

For the cake - 

4 large eggs, yolks and whites separated

9 1/2 Tbsp sugar

3 Tbsp room temperature milk

1 tsp vanilla extract

14 Tbsp cake flour, sifted

2 1/3 Tbsp butter, melted

Fresh strawberries

Assorted in-season fruit

For the custard -

1 1/2 cups milk

1 cup heavy cream

1/2 vanilla bean, casing and scraped-out contents

6 egg yolks

1/2 cup sugar

1/3 cup corn starch, sifted

3 1/2 Tbsp room temperature butter

For the whipped cream - 

1 cup heavy whipping cream

1/4 cup powdered sugar

1 tsp vanilla extract

2 Tbsp meringue powder

To make the cake, preheat your oven to 350 degrees F and lightly butter and flour an 8″ cake tin. Combine the sugar and egg whites in the bowl of an electric mixer fitted with a whisk attachment and beat them until they hold stiff peaks. Add the egg yolks to the mixture and beat lightly to combine. Remove the batter to a bowl and add the milk, vanilla extract, and flour, folding to combine after each addition. Fold in the melted butter until everything is well combined. 

Pour the batter into the prepared cake pan and lightly tap it on top of your counter to remove any air bubbles. Bake the cake for 25-30 minutes, or until the top turns golden brown and springs back if you poke it lightly. Let the cake cool completely before removing it from the pan and slicing it into two equal halves. 

To make the custard, simmer the milk, heavy cream, and vanilla bean in a pan over medium heat. Whisk your egg yolks, sugar, and corn starch until it becomes pale and creamy. Once the milk mixture begins to bubble around the edges (but not boil), add a little bit of the hot milk to your egg mixture and whisk briskly to keep the eggs from cooking. Add the milk a little at a time and keep whisking until both are completely combined. Whisk the mixture over medium heat until it thickens. 

If your custard has any lumps, you can run it through a strainer. Remove the vanilla bean and allow the custard to cool completely in the fridge before applying it to the cake. 

To make the whipped cream, combine all of the ingredients in the bowl of an electric mixer fitted with a whisk attachment and whisk until it holds soft peaks. 

Decorate your cake as you see fit, layering the cake, sliced strawberries, pastry cream, and whipped cream. The whipped cream can be pt into an icing bag to give a decorative effect, but it’s just as tasty when applied with a spatula.  

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FINAL FANTASY XV GREEN CURRY SOUP

“ Strength +160, HP +800, Fire Resistance +70″

As usual, the recipe is below the cut.

-MJ & K

Serves 2-3

2 cups coconut milk

1 cup chicken stock

1/3 cup green curry paste (*Recipe below*)

4 tsp palm sugar

2T fish sauce

6 kaffir lime leaves

Salt and pepper

4 small Japanese eggplants, peeled and diced)

2 red bell peppers, sliced

4 chicken thighs, (boneless, skinless) diced into 1-inch pieces

Fresh Thai basil leaves

1 long red chili, sliced diagonally

Bring the coconut milk and chicken stock to a boil over medium high heat. Add the curry paste and mix well until dissolved. Add the palm sugar, lime leaves, and fish sauce and mix again, allowing to cook for another 1 to 2 minutes until fragrant.

Add the chicken, peppers, and eggplant, and simmer for another 3-5 minutes - or until chicken is cooked, the eggplants are no longer buoyant, and the peppers have softened. Serve over rice and garnish with chilies, sliced basil, and extra fish sauce.   

Curry paste:

5T shallots

5T garlic, minced

½ tsp lime zest

2 stalks lemongrass, peeled to the bulb and chopped

4 slices galangal

¼ tsp peppercorns

20 green birds-eye chilies

1 tsp shrimp paste

1T cilantro stems and a handful of leaves (or 10 coriander roots)

10 Thai basil leaves

1 tsp cumin seeds

3T olive oil

Combine all ingredients in a food processor and blend until the mixture blends into a smooth and bright green paste. This may take up to 5 minutes of constant blending.

Can be made up to a week in advance if refrigerated. If frozen it will keep for 2 months.

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Joaquin’s Super Power Picadillo Tacos

“Joaquin, I’ll take one taco, with extra destiny.”

These tacos might not actually give you super power (or Overwatch ults) but they are mighty tasty and could leave you feeling like a proper kitchen wizard.

The recipe is under the cut!

- MJ & K

Ingredients:

Canola oil

1 large russet potato, peeled and chopped into quarter-inch cubes

2 pounds lean ground beef 

1 Tbsp cumin

3 Tbsp chili powder

1 tsp garlic powder

1 tsp onion powder

1/2 tsp ground corriander

Salt and pepper

1 medium yellow onion, diced

1 large bell pepper, diced (of any color)

1 fresh jalapeno, diced fine

3 cloves garlic, chopped 

1 small can of green chilies

3 Roma tomatoes, chopped

1/2 cup chicken broth

Warm corn tortillas

Chopped lettuce

Avocado

Sour cream

Shredded cheese

Cilantro

Warm a generous splash of canola oil in a cast iron skillet over medium heat. Add the potato cubes and fry them until they turn golden brown and crunchy - about 7-10 minutes. Remove them to a paper towel-lined plate and add the ground beef to the same pan. Add the cumin, chili powder, garlic powder, onion powder, corriander, and salt and pepper. Cook the beef and spices until thoroughly browned and then remove to a holding dish. 

In the same pan with the remaining beef fat (and another splash of oil if necessary) add the onion and cook for 2-3 minutes. Add the pepper, jalapeno, garlic, and green chilies and cook for an additional 5-8 minutes, until the pepper is tender and the onion has begun to caramelize. Add the chopped tomatoes and chicken broth. Simmer until the mixture begins to reduce, then add the cooked potatoes and ground beef and stir to combine. Let the mixture warm through for 3-5 minutes. 

Serve the filling on warm corn tortillas with as many toppings as you like! It’s your magic taco, after all.   

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Fish Stew from Pocket Camp

“T3 is some kind of super soup wizard. This stuff is amazing!”

As always, recipe is below the cut. 

-MJ & K

¼ cup butter

¼ cup flour

1 large yellow onion, finely diced

2 cups carrots, peeled and chopped

2 cups new potatoes, cut in half

1 cup corn

2 tsp salt

1 tsp pepper

3 garlic gloves, minced

4 cups fish stock

1 ½ cups white wine

¼ cup tomato paste

1 T fresh thyme

2 tsp paprika

½ tsp cayenne

bay leaf

1 cup heavy cream

~2 lb seafood

We used a combination of 1#shrimp (peeled and de-veined), ½ # bay scallops, ½ # crab meat, and ½ # white fish cut into cubes

(optional) Diced scallions

(optional) red pepper flakes

Melt the butter in a large pot and add the onion, carrots, potatoes, corn, salt, and pepper; cook over medium-high until the carrots are beginning to soften, about 15 minutes. After 10 minutes add the garlic.

Once the vegetables are softening add the flour and stir continuously to mix it into the butter. Cook the roux for another 3 minutes. Stir in the stock, wine, tomato paste, thyme, paprika, cayenne, and bay leaf. Bring to a simmer and cook, covered, over medium-low heat until the potatoes are done – about 10-15 more minutes.

Once the soup is thickened, add the seafood and cook on low for another 10 minutes. Stir in the cream at the end and serve with diced scallions and red pepper flakes.

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JACKAL TREATS

Give your sandy pup some love with these jackal treats! I hope 6-foot high dogs made of ancient stone and shifting sands like cinnamon.

As always, recipe is below the cut. Additionally, these are not treats meant for real dogs! They are only people-safe. 

-MJ & K

Cookie:

2 cups flour

½ tsp salt

2 tsp baking powder

1 tsp ground cinnamon

½ tsp allspice

2 tsp ginger

¼ tsp ground cloves

6 oz. butter, softened to room temperature

½ cup molasses

1 cup packed brown sugar

1 egg

1 tsp vanilla extract

Grated zest of 1 whole lemon

Sift together the flour, baking powder, salt, and dry spices. Set aside.

In a mixed bowl beat together the butter, molasses, and brown sugar until fluffy, about 3 minutes. Add the egg, vanilla extract, and lemon zest and beat for another 3 minutes until fluffy again.

Add the flour mixture to the wet ingredients and mix on low until the flour is just incorporated. Do not overmix. Cover the dough in plastic wrap and chill for at least an hour.

Heat your oven to 350°F.

When the dough is chilled you can use it two ways – firstly you can turn it out onto a floured surface and roll to ¼ inch thickness. Stamp out your design and transfer to a baking sheet lined with parchment paper. You can also form the dough into 1-tablespoon balls and press them to ¼ inch thickness on a cookie sheet with the bottom of a greased drinking glass.

Bake the cookies for about 15 minutes.

 Glaze:

4 cups powdered sugar

2 egg whites from a pasteurized egg

1 tsp white rum

1 tsp lemon juice

1 ½ tsp vanilla extract

¼ tsp cream of tartar

Combine all ingredients in an electric mixer with a paddle attachment and beat until smooth. Add a small amount of this icing to a piping bag with a #3 (very small) tip and pipe your border wall onto the cookies. Transfer and extra icing back to the mixer and add about 2-3 tablespoons of cream to the icing to give it a thinner consistency. Either pipe or spoon this icing into your designs on your cookies. Allow to set.

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BEORN’S HONEY CAKES

Everyone’s got time for a spot of tea and honey cakes after being chased by a giant, angry, Skin-Changing bear! 

As always, recipe is below the cut.

-MJ & K

One large cake or ~12 small cakes

Batter:

2 ½ cups cake flour

½ tsp baking soda

¼ tsp salt

½ cup almond flour

2 stick softened butter

1 ½ cups sugar

4 eggs

2 tsp vanilla extract

2 tsp almond extract

⅔ cup buttermilk

¼ cup honey

Glaze:

½ stick butter

¼ cup brown sugar

½ cup honey

1 tsp vanilla extract

Pinch of salt

1T of amaretto or 1 tsp almond extract

1 tsp of lemon juice

Preheat Your oven to 350*F. Liberally apply floured-baking-nonstick spray to your cake pan, or grease and flour it. Sift together the flour, baking soda, salt, and almond flour. In another container, mix the buttermilk and honey. Beat the butter on a medium speed until it’s lightened in color and become creamy (3 min), then add the sugar and beat for another 3 minutes until it has become fluffy. Scrape down the bowl and add the vanilla extract, almond extract, and eggs. Add the eggs one at a time, beating and scraping down the bowl after each addition. In 3 alternating additions, add the flours and milk to the butter mixture. Slowly mix until just incorporated, don’t overmix! Transfer the batter to your cake pan, tapping the pan on a hard surface to get the batter into any grooves if you’re using a pull-apart pan or bundt pan. Bake for 35-40 minutes until golden, or a toothpick inserted into the middle comes out clean. Let cool for about 10 minutes then turn out on a cooling rack.

Glaze: Combine all ingredients in a small saucepan over medium-low heat and stir continuously until the sugar has melted and the sauce has begun to thicken. It will foam up a lot so be vigilant. One the glaze has cooled marginally pour it over the cake. 

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FISH TACOS FROM DON’T STARVE

Fish tacos are a bit of a staple food around here, and always a fun production to make. Fresh avocados, juicy tomatoes, and flaky fried fish dipped in beer batter make for the perfect weekend food. Wrap it all up in a corn tortilla and you have the perfect food for satisfying your hunger. 

As always, the recipe is below the cut. Happy eating!

- MJ & K

Ingredients: 

For fish tacos - 

1 cup all-purpose flour

1 tsp salt

1/2 tsp pepper

1 cup dark Mexican beer

Oil for frying

2 pounds fresh tilapia, halibut, or cod fillets

1 cup shredded lettuce or cabbage

1-2 ripe avocados, cut into small chunks

1-2 roma tomatoes, cut into small chunks

1 jalapeno, chopped fine

Salsa

Lime wedges

Cotija cheese

Corn tortillas

For crema sauce- 

1/3 cup mayonnaise

2/3 cup Mexican crema (or sour cream)

1 tsp lemon zest

2 Tbsp lemon juice

1/4 tsp chili powder

Salt and pepper

Chopped cilantro (optional)

For rice and beans - 

2 cups white rice

3 cups chicken broth

1 small can spicy V8 tomato juice 

2 tsp cumin

2 tsp oregano

1/2 cup chunky salsa

1 can black beans

2 tsp cumin

1 tsp oregano

1 tsp chili powder

For the rice, combine your rice, chicken broth, tomato juice, cumin, oregano, and chunky salsa in a rice cooker and stir to combine. Let your rice cook until it is finished and tender and then use a fork to recombine the salsa. 

For the beans, add both the black beans and their juice into a small pot over medium-low heat. Add the cumin, oregano, and chili powder and stir to combine. Heat until the beans are hot and tender. 

To make the cream sauce, whisk together the mayo, crema, zest, lemon juice, and chili powder. Season with salt and pepper to taste.

Combine the flour, salt, and pepper in a large bowl and slowly add in the beer while whisking. Let the batter sit for fifteen minutes. While it rests, bring your oil up to a temperature of between 350 and 375 degrees F in a large dutch oven. Dredge the fish fillets in the beer batter and add them in batches of 2-4 depending on the size of your frying pot. Fry until golden brown and cooked through - about 3-5 minutes. Remove to a paper towel-lined platter to drain excess oil. 

Build your fish tacos on top of a warm corn tortilla, layering it with a piece of fried fish, shredded lettuce, chopped tomatoes and avocado, jalapeno, and salsa. Top with a lime wedge, crumbled cotija cheese, and the crema sauce.  

[terribletriocreations]

CAYDE-6′S SPICY RAMEN

It’s dinner time guardians. Have to keep your energy up if we’re going to find Osiris. How about a bowl of spicy ramen from that restaurant in the Tower’s North Food District where we always see Cayde-6?

As always, recipe is below the cut.

-MJ & K 

Broth:

8 cups stock (can be chicken, beef, or combination)

2 sheets kombu

4-6 cloves garlic, smashed

1-inch piece of ginger

2 carrots, coarsely chopped

1 onion, coarsely chopped

¼ c mirin

¼ cup sake or rice wine vinegar

½ cup soy sauce

2 red chili, thinly sliced (optional to de-seed)

Combine all ingredients in a pot and simmer for 4 hours. Top up liquid if it get too low with more stock. Taste the broth as it cooks, and remove the chili when optimal level of spice is achieved (it won’t be very spicy, it just adds a heat on the back of your tongue). Strain the broth, serve over cooked noodles.

Toppings:

Cooked ramen noodles

Kimchi

Pre-cooked corn

Pork belly or cooked chicken

Spicy Bok Choy

Cook a bundle of bok choy in a skillet with olive oil, sesame seeds and some hot chili oil until wilted.

Sriracha

Sesame seeds

Soft-boiled eggs

Bring a pot of water to a boil. Gently lower in eggs with a slotted spoon/strainer, and cook for 6 minutes. Remove eggs from pot and into a bowl of ice water. Peel and slice in half.

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QUILLHORN SOUP FROM FFXV

Attack Boost (Level 10): Increases attack by 100

Regen Boost (Level 3): Accelerates HP recovery rate by 75%

In a stroke of good luck, we had this soup on hand when a violent bout of the flu went through the house. The mild flavor and intense health benefits of this broth (thanks to the bone marrow and meat and vegetables in it) went a long way to helping everyone get back into battle form. 

- MJ & K

Ingredients: 

2 onions, quartered

1 head of garlic, halved

5-8 thin carrots

2 pounds beef back ribs

2 pounds oxtail

3 pounds beef soup bones

Olive oil

2 chicken breasts

2 Tbsp whole peppercorns

1 Tbsp sea salt

2 celery stalk, quartered

2 bay leaves

2 cups dry white wine 

Water

Preheat your oven to 500 degrees F.

Combine the onions. garlic, carrots, back ribs, oxtail, and soup bones in a large and deep roasting pan. Give them all a thin coating of olive oil and roast them for 40 minutes, using tongs to turn them halfway.

Add the contents of the roasting pan to a large stock pot, along with the chicken breasts, peppercorns, salt, celery, bay leaves, and white wine. Add enough water to the pot to cover the contents by two inches. Bring the pot to a boil and then lower the heat to a simmer and cover, occasionally stirring the contents and skimming the fat and any scum off the top. Simmer for up to twelve hours and then strain the broth through a cheesecloth, discarding the solid contents. 

Refrigerate overnight. This will make any additional fat solidify on the top of the so you can scoop it off. Bring the stock back to a simmer and strain it again if there’s residual sediment. This broth is wonderful served over rice or noodles and is sure to give you a boost when you’re low!

[terribletriocreations]

TERA ONLINE LAMB BULGOGI

Raises max HP by 1.05%, Crit Factor by 20, and Attack Speed by 3 for 15 min.

Oddly enough for this one, the picture showed a dish that was nearly a stew. Traditionally bulgogi is served with leafy greens that are used to turn it into a tasty, spicy wrap. So naturally we went with the wrap and hang the HP boost! 

As always, the recipe is under the cut. Happy eating!

- MJ & K

Ingredients:

For the marinade - 

4-5 pounds boneless leg of lamb

1/2 onion, chopped

4 garlic cloves, chopped

1 2-inch round of garlic

2/3 cup soy sauce

2/3 cup mirin

1/3 cup sesame oil

2 Tbsp toasted sesame seeds

1 tsp ground pepper

3 Tbsp brown sugar

For the pear dipping sauce - 

1 Asian pear, peeled and cored

8 green onions

1/3 cup soy sauce

1/3 cup mirin

2 Tbsp sesame oil

3 Tbsp sugar

For the sides - 

1 head butter lettuce

2 jalapeno peppers, but into thin strips

1 each of green, yellow, and red bell peppers, cut into strips

2 carrots, peeled and cut into strips

1 cucumber, peeled and cut into strips

Gochujang hot pepper paste

To begin, remove as much fat from the leg of lamb as you can before cutting it into thin strips. Mix the chopped onions, garlic, soy sauce, mirin, sesame oil, toasted sesame seeds, pepper, and brown sugar and pour it over the lamb strips in a bowl or a sealable plastic bag. Allow the lamb to marinate in the fridge for at least four hours, or up to twelve. 

To make the pear dipping sauce, combine the pear and green onion in a small food processor and then drain the excess juice. Add the soy sauce, mirin, sesame oil, and sugar and blend again until it is completely combined. 

To a large cast iron skillet over medium heat add a splash of olive oil and the strips of jalapeno peppers and bell peppers. Cook the pepper for about five minutes, or until they’re tender and begin the brown slightly. Remove them to a bowl for serving and add another splash of olive oil to the pan. Cook the lamb strips in batches for 5-8 minutes, until the meat is completely cooked through and brown. Add more oil as necessary to not burn the shit out of your skillet (like we did). 

Serve the bulgogi in a butter lettuce leaf with a smear of gochujang paste, spears of vegetables, a few pieces of hot lamb, and a drizzle of pear sauce over the top.