Tyrian Recipe Book

I'm going to start out this recipe book with a favorite of mine:
Seared Ascalon Appetizers (Serves 8 )
Ingredients:
Claws and tails from 4 Devourers(any but Plague)
Ears from 8 Gargoyles(any)
4 sets of Moa bird wings

Light fire
Wrap Devourer parts w/butter in chainmail
Smother Gargoyle ears in BBQ sauce
Marinade Moa wings in teriyaki sauce

Place all this over fire for 25-35 minutes
Serve with Krytan Suavignon
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Snow Ettin Nur
(Serves 4 )

Ingredients:
4- 1 TO 1.5 lbs of Snow Ettin Flank Steak
1- chopped onion
-1/2 cup minced garlic
2 tablespoons Nur© KAPOW™ Blended Spices©

Mix onion,garlic and KAPOW™ smother steaks in mixture.
cook over open flame according to taste(Rare,Med Rare,Well Done etc.)
*Note: Ettin meat is tougher the longer cooked but if not cooked long enough can be poisonous.

Sides: Shiverpeak Snow Peas or Stone Summit Carrots with Dedrimor Potatoes.
Beverage: Dwarven Ale accomodates well.

BON APPETIT!!!!!!
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Caromi Tengu with Herb Stuffing



Amount Ingredient Preparation
1 10-12 Lb. Caromi Tengu Remove giblets, rinse and pat dry
1 Pkg. Cornbread Stuffing mix
2 Cups Bread Crumbs
1/2 Cup Onion Finely diced
1 Cup Celery Finely diced
1/2 Stick Butter or margarine Melted
1 Cup Water
2 tablespoons Nur© KAPOW™ Blended Spices©

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Always make sure to kill a small enough Caromi Tengu to fit into the pot without touching sides. We used a 12 lb Caromi Tengu and a 14-inch deep-dish oven.
Mix cornbread stuffing mix and 2 cups bread crumbs together.
Add KAPOW™ ,onion, celery, melted butter, and water and stir well.
After stuffing the Caromi Tengu, tuck the legs into the skin flap or tie the legs together with string.
Place Caromi Tengu on metal trivet to keep from sticking to bottom of pot and cover.
Hang on medium hook for medium heat of approximately 350 degrees.
Cover lid with coals and allow to cook for 2-2 _ hours or to temperature of 180-190 degrees.

Remove from heat. Serve with a dry D'Allesio White Wine
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Rotisserie Fire Imp(serves 2)

Wash and dry whole Fire Imp.
Rub with a mixture of 2 tablespoons Nur© KAPOW™ Blended Spices©,2 1/2 teaspoons salt, 1/2 teaspoon pepper, 1 clove minced garlic, 1 teaspoon paprika. Secure the Fire Imp in a truss and place on spit. Cook on the rotisserie about 2 hours, or until the Fire Imp reaches 165 degrees at it's center.
Serve with a fine Fire Islands Cabernet
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Skale in Chainmail
4 pieces of pan-size Skale(any type) (about 10 inches), cleaned,
4 lemon or lime slices
4 teaspoons margarine
4 tablespoons fried onion rings, crushed
garlic powder
4 tablespoons dry white wine
2 tablespoons Nur© KAPOW™ Blended Spices©
Chainmail to wrap them in
Place each piece of Skale on a separate piece of chainmail. Put a lemon or lime slice, one teaspoon of margarine, and one-half tablespoon of crushed onion rings in the wrap. Sprinkle each Skale with KAPOW™, garlic powder, a half-tablespoon of crushed onion rings and a tablespoon of wine. Wrap the chainmail around the Skale with a double seam down the long side of the packet.

Cook the packets over hot coals until done, about 10-15 minutes per side. Turn the packets often to prevent burning.. Remove from fire and let sit a minute or two before opening to reduce the amount of hot steam released from the packet. Serves four.
Serve with a sweet Nebo Zinfinel
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BBQ Hydra Roast

INGREDIENTS:
1 (5 pound) Hydra roast
1 cup barbeque sauce
1 cup teriyaki sauce
1 (12 fluid ounce) mug of Dwarven Ale
3 teaspoons minced garlic
3 teaspoons thinly sliced fresh ginger root
1 onion, finely chopped
3 teaspoons coarsely ground black pepper
2 teaspoons salt
2 teaspoons Nur© KAPOW™ Blended Spices©


DIRECTIONS:
In a large bowl, mix barbeque sauce, teriyaki sauce, Dwarven Ale, garlic, ginger, onion, black pepper, salt and KAPOW™ . Place the roast into the marinade, cover and refrigerate for six hours using Ice Golem parts, turning often.
Start fire. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
Thread the roast onto a rotating barbecue spit above fire. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.


Side-dish suggestion:

Barbecued garlic baked potatoes: Poke hole in raw potatoes and place them on grill, basting occasionally with a mixture of melted butter, chicken stock, and minced garlic. Beverage recommendation : Dwarven Ale
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Feel Free to add your own favorite dishes to this recipe book.

Weeeeeeeeeiiiiiiird... Looks like you put... uhh... a lot of work into this. Your first post is like 80,000 of my posts put together. Amazing.

I just copy/pasted these from my guilds forum to here, figured I share a different kind of GW fiction with ya'll. Hopefully somebody ( s ) might get a chuckle or better feel like posting thier own recipe ( s ) .

heh nice ones, ever thought of doing a "Blue Peter" of these? great sense of humor though! ^^

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ok... *reaches Nostalgia Compendium*

Blue Peter is a UK Children's programme which has rather strange stuff including odd collections and making things out of household items *remembers the Toilet roll Pencil Holder*. It may be dodgy now, but that's what they do!

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Heh, great stuff! I'm looking forward for more of those


PS: And for anyone who want to try the Caromi Tengu with Herb Stuffing: If you have a big enough pot, hunt Elites, they have the best meat of them all.

INGREDIENTS:
1/2 cup honey
3 tablespoons soy sauce
2 teaspoons Nur© KAPOW™ Blended Spices©
1 (5 pound) Drake brisket (Grand Drake is best)
1 cup apple cider
3/4 cup ketchup
1/4 cup packed brown sugar
2 tablespoons worcestershire sauce
1/4 cup apple cider vinegar
1/2 teaspoon garlic powder, or to taste
seasoned salt to taste
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DIRECTIONS:
Light the fire.Season the brisket all over with seasoned salt, and place on a spit. Pour the apple juice over it, and cover tightly with chainmail.
Roast the brisket for 3 hours over the fire. Don't peek.
Prepare a grill for low heat. In a small bowl, stir together the honey and soy sauce, and season with seasoned salt.
When the roast comes out of the fire, place it on the preheated grill. Grill for 30 minutes, turning frequently and basting with the honey sauce.
Meanwhile, in a saucepan over low heat, make a barbeque sauce by combining the ketchup, brown sugar, worcestershire sauce, cider vinegar, seasoned salt, garlic powder and KAPOW™. Cook and stir over low heat for 15 minutes without allowing the sauce to boil. If you boil the sauce, it becomes very vinegary.
Let the brisket rest for about 10 minutes after it comes off the grill. Slice and serve with the barbeque sauce.
Goes well with a Riverside Lager.

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Drunken Abomination Ribs

"This recipe can be done 1 of 2 ways you can get the Abomination drunk before you kill it(Extremly Difficult they handle their beer well) or you can follow the recipe after you kill it. Yields: 8 servings.

INGREDIENTS:
2 1/2 tablespoons garlic powder
1 1/2 tablespoons white pepper
1 1/2 tablespoons seasoned salt
1 tablespoon Nur© KAPOW™ Blended Spices©
1 tablespoon onion salt
1 teaspoon dried oregano
4 pounds Abomination ribs
1/2 cup distilled white vinegar
12 (12 fluid ounce) bottles premium lager
(Ascalon Summer Ale™ works well)
1 (20 ounce) bottle ketchup
1 (10 fluid ounce) bottle Worcestershire sauce
1 1/2 cups maple syrup
1 cup brown sugar
1 cup liquid smoke flavoring
1/2 cup margarine
1/2 cup apple cider vinegar
1/2 cup honey mustard

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DIRECTIONS:
In a medium bowl, mix garlic powder, white pepper, Nur© KAPOW™, seasoned salt, onion salt, and oregano.
Place ribs in a large roasting pan, and rub evenly with the garlic powder mixture to coat. Pour distilled white vinegar and 1/2 the beer, or enough to cover ribs, into the pan. Cover pan, and marinate ribs 8 hours, or overnight.
Prepare an outdoor grill for indirect, medium heat, and lightly oil grate.
In a large saucepan, whisk together remaining beer, ketchup, Worcestershire sauce, maple syrup, brown sugar, liquid smoke, margarine, apple cider vinegar, and honey mustard. Bring to boil. Cover, reduce heat, and simmer 15 minutes, or until a thick sauce has formed.
Remove ribs from the marinade mixture, and coat liberally with the sauce. Place on the prepared grill, and cook 1 1/2 to 2 hours, to an internal temperature of 160 degrees F (70 degrees C). Brush frequently with the sauce while cooking.


Raivu yoshi,saikoro yuuri. Koji shinpou.
(Live well, die better. Show faith.)
-Ensabah Nur (Leader of AOA)
http://www.aoa.dixiesmiles.com

How 'bout mursaat wings? I think thats what they're called.

I haven't tried those yet, share your recipe please.

o_O...where the hell am I going to find Caromi? Do I need to goto a specialty market?...LOL

Silly Town Dwellers they keep ressurecting Dead Threads >.<

.. Lame, got anything vegatarian? I think every recipe in here has to do something with meat, maybe something with tyrian fruit or vegatation.

~ W.

Mayhaps you can give us a few of your favorite Veggie recipes? Me, I'm a meat eater so I do what I know.

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Mmmmm...fancy some BBQ hydra roast yes I do.

Phantom calimari sushi

" A dish for the hungry mesmer, Filled with exquisite taste. A dish hard to come by due to such rarity of creatures, and natural protection laws"
~black market food~
Serves: 3-4 persons

Ingredients:
4-5 *fresh* Phantom tenticles
4 large rolls of "Fishermans-haven Sea-weed"
2 & 1/2 cups of "krytan White rice"

Take the Phantom tenticles and spread them out, using either your bow or staff(s), to stretch the tenticles out to make sure that they do not close up and grow hard and stale. Using your spartha, gentally cut down the middle of each large tenticle, splitting them in half. Once this is done, put them to the side to let the deadly poisions spill from the tenticle. Make sure to wash your blade after use.

Now taking the 4 large rolls of Sea-weed, fetched down from our local favorite fishermans haven. Stretch them out. Grab either a helmet or bowl and begin cooking the rice, this can either be done by filling the helmet with some water and rich and letting it sit over a fire(covered) or either and current elementalists have some begining skill with water and fire magic.

After the rice is cooked, spread it out over the large peice of dried sea-weed. Making sure that all the toxins from the tenticles are removed, again with your sparta split them down the middle this time. Place 1-2 large lenghths of tenticles across the rice and gentally once more, roll the sea-weed and rice and tenticle into a long rod. After washing the sparta, slice parallel to the height of the roll, dividing it into either 6 or 8 peices.
Put this on a plate and put it to the side.
Now the sauce

Phantom Chilli Spice
Sauce ingredients:
1 & 1/2 cups of Phantom essence
1 cup of prime soya-sauce
1/2 cup of maguma spices

Mix all, no particuler order, and stir well, not shaken.
Serve chilled

And there you have it, an exsquisite dish to behold

*caution: Phantom poison is extreamly dangerous and has haulucinagent properties. Make sure the poison is compleatly cleared from the tenticles before serving with rice.
Extream caution to casters, may cause energy fluxations

again..where do I get Caromi?...

Hammerlord, I loved it, had some really cool visions, my friend only got slightly ill from the toxins.

Talin, Caromi Tengu can be hunted in and around Kryta.

Storm-rider Tempura
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Serves a party of 8
To make this dish quick, make sure you have someone capable of casting Immolate and someone capable of using "Hundred Blades"

Ingridients:
4 Storm rider tentacles
1 Aloe Seed
4 cups of wild krytan cereal (crushed)
2 devourer eggs
Pot full of Oil
Tempura Sauce

Take the storm rider and remove the eye (don't forget to save it for those collecting them. Remove the tougher top of the tentacles. Cut the tentacles into bite-size pieces.

Scramble the devourer egg into a paste. Dip the storm rider pieces in paste then coat them with crushed cereal.

To fry the storm rider, cast Immolate on the pot of oil to get it boiling, then rapidly place the storm rider pieces in the pot and get it out. Timing is important here, as too long in the pot would make the storm rider meat tough, too short would result in raw center.

To make the dipping sauce, remove soft inner tissue from Aloe seed, discard shell. Cut it finely (hundred blades would help in this case). Simmer the tempura sauce with the aloe seed tissue to bring out the flavor. Use the result as dipping sauce.

For some odd reason, reading those made me hungry

And here I'll share the menu from one of Tyria's best dining establishments The Horn & Claw Tavern owned by a close personal friend of mine Terminal Bill. So stop in, tell Bill I sent ya & bon appetit.
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/clap
Yay!

Lightning Drake Especial

Fry a large sized lighting drake(Dead recammended) in a Ginormous frying pan..........feeds 50-100 people......have fun

As requested by : Quote: