Culinary Creation Contest Entry Thread

[Vanguard319]

I was gonna do Cholaladoden, but the Lalafell objected, so I present:

Walnut smoked Aldgoat steak

1 Walnut log
1 Aldgoat Chuck
1 black Truffle
3 button mushrooms
1 wild onion
black pepper



Chip walnut log, and set chips on fire until coals are red hot. Coat Aldgoat Chuck lightly in olive oil, and place in coals for 2 hours, or until meat is cooked to preference. While the chuck is cooking, chop up truffle, mushrooms, and onion and simmer in small skillet. Remove meat from coals, add mushrooms over the steak. Garnish with pepper and sage.

[Ayn]

Ayn's Happy Hydaelyn Cupcakes



Perfect for any Celebration or just throwing at mobs !

1 cup Sunset Wheat Flour
1 Chicken Egg
1 cup Aldgoat Milk
1 cup Maple Sugar
1 dash of Table Salt
1 dash of Natron

For Chocolate Frosting: add 1 cup Kukuru Powder with 1 cup Sweet Cream
For Vanilla Frosting: add 1 cup vanilla beans with 1 cup Sweet Cream

Made with Joy ensures perfect little gifts of Happiness everytime!

[Ayn]

Ayn's Happy Hydaelyn Cupcakes



Perfect for any Celebration or just throwing at mobs !

1 cup Sunset Wheat Flour
1 Chicken Egg
1 cup Aldgoat Milk
1 cup Maple Sugar
1 dash of Table Salt
1 dash of Natron

For Chocolate Frosting: add 1 cup Kukuru Powder with 1 cup Sweet Cream
For Vanilla Frosting: add 1 cup vanilla beans with 1 cup Sweet Cream

Made with Joy ensures perfect little gifts of Happiness everytime!*

*and reading upload picture directions

[Malakii]

Welcome to Turn Pike Tavern! Located in the Heart of Ul'dah

(One of the only places to have fisherman skilled enough to bring you fresh Emperor Fish from the fierce oceans of Erozea)

Being number one place to eat in all the land, and getting constant 5 star reviews we have decided to let go of one of our best recipes in honor of our customers and how much support you have given us. So grab out the cook book and let me turn you over to our chef that thought of the idea, KAYDEN MAKENZIE!

Hey everyone my name is Kayden Makenzie and I will be showing you how to make the Turn Pike's delicious dish Sweet and Spicy Emperor Fish. (My favorite but, I'm probably bias.) We're located live at the Bismark in Limsa Lominsa, where i received my training if anyone want to come down and see this in person.

Sweet and Spicy Emperor Fish- A grilled emperor fish cooked slowly in a dark vinegar freshly squeezed from our the best selected lowland grapes and our famous Sour Red. The grilled emperor fished is also cook with slices of pineapples and dragon peppers to get you that wonderful sweet and spicy taste! 15k per plate.

Okay so first things are first let get all the ingredients we need.

Sweet and Spicy Emperor Fish

What you will need:

1.) (32 oz.) Dark Vinegar- Used to marinated the fish.
2.) (1 slice per fillet)Prickly Pineapple - The sweetness to the fish.
3.) (2 per Fillet)Dragon Pepper - The spiciness to the fish.
4.) (2) Mistletoe- Mistletoe normally designated for love. I use this in my dish to show my love for cooking and the love I have for our customers. As it's directly for a presentation result for the meal, I display the mistletoe in a K for more meaning to me and hopefully the customer.
5.) (1) Emperor Fish- Cut down into two filets. Marinated in dark vinegar.
6.) (1) Chanterelle- The beautiful aroma of fruit that you smell.
7.) (1 inch) Salted Butter- Used to created a better non stick surface.
8.) (Preferential) Sour Red- A cooking wine but, we were told at the Bismark and seen first hand that Lominsian Pirates can't get enough of it just drinking from the bottle.

Preparing and cooking:

First thing is were going to have to fillet our emperor fish. Where going to chop off the head and the tail first. Then sliced our fish open down the middle and pull out all the organs and that other goodness! Once we have that done we are going to make sure we descale it and take out all the bones. Cut the fish into two strips to make two perfect filets. Now what we will want to do is marinate our fish so it can let the dark vinegar seep down deep inside. I usually do this overnight to make sure it's nice and seeped in but, 4 hours would do. Now that you have marinated your fish you are going to want to let your grill get to about 700 degrees. While you waiting on your grill to get to the appropriate heat this is where i start chopping my pineapples into strips and cutting a small slit down my dragon peppers. Now that you are done with that your grill should be heated and ready to go. All the great chefs can just feel the heat on their hand and know what degrees it is. Once you have determine that you ready to cook your fish toss the fish in with a inch of salted butter and a douse of Sour Red. This will give the fish more flavor and helps so that fish won't get stuck to the bottom of the pan. Cook for 2 minutes then flip the fish, repeat for 2 minutes and flip again. Squeeze the pineapples slices over the fish and place them on top. Also add in the dragon peppers at this time and add a tad bit more Red Sour and cook for 1 minute more. Flip and cook for 1 more minute, this will do it. Take the fish out of the skillet and place it on the plate. Now cut the Chanterelle up into four different pieces and place them perfectly around the plate and let that fruit aroma added in with the sweet and spicy fill the room. Yummy! Final touch is for decoration only and it's my personal touch to the dish. I like to use mistletoe and display them in the shape of a K. This is my personal touch and the use of mistletoe to show my love for cooking and my love to the customer and with enough practice i know you all will being +1ing this dish no problem! You guys are my inspiration and i think you for coming out and watching this live recipe in action

Statical Information: "Sweet and Spicy Emperor Fish"
Calories: 400
EXP: +3%
Hp: +10% (Max: 400)
Attack Power: +15% (Max: 75)
All Stats: +5% (Max:10)
Regen: +3%

(Duration: 5 Minutes; Recast timer: 1 hour)
NPC Return Value: 5k per plate

[MariettaCorsini]

Stuffed Barbecue Crab

This is a recipe that is very near and dear to my heart, this recipe was passed to me from a magnificent master culinarian, my grand-miqo’te. Each and every one of my summers would be spent in La Noscea with her; we would make these stuffed bar-be-cue crabs from supplies we would gather ourselves, traveling great distances across Eorzea. Each time I take a bite of this divine dish it is as if I am instantly teleported back in time to our frequented picnic spot on South Bloodshore Beach; I can taste its spicy, yet sweet flavor on my palate just reminiscing about it. Well, enough about me, onto the recipe!



Ingredients
3 river crab
2 sunfish
1 sprig of highland parsley
1 sun lemon
1 pinch of Black Pepper
1 bottle of olive oil
1 pot of honey
1 dried dragon pepper*

* This is a recipe that must be prepared with the utmost precaution. When handling the Dragon Pepper, even the most experienced culinarians must make sure they do not make contact with the actual pepper, always use gloves!

1. Preheat oven to 400°F.
2. In a medium saucepan combine ½ bottle of olive oil and the honey, apply to a carefully low heat.
3. As the previous two ingredients are slowly infusing, carefully deseed the dragon pepper. Take the hull of the pepper and about 1/4th of the seeds and grind finely.
(For the brave of heart who want more of a kick out of their barbecue sauce, add more seeds accordingly.)
4. Combine the dragon pepper powder into the saucepan with the olive oil and honey fusion, stirring rapidly to ensure an even mixture.
5. Bring mixture to a simmer, reduce heat and place in a safe place to cool as the remainder of the course is being prepared.
6. Place the river crab and sunfish in a large baking dish.
7. Lightly sprits sun lemon juice over these two ingredients and place in the oven for 15 minutes.
8. Upon removing from oven, carefully remove all meat from the river crabs and sunfish.
(It is very important to not damage the river crab shells because the mixture will be placed back inside of the crabs.)
9. Combine river crab and sunfish meat in a medium mixing bowl along with the highland parsley, black pepper, and some sun lemon zest. Stir until the mixture has been thoroughly mixed.
10. Divide this mixture into 3 parts and stuff the mixture back into the river crab shells.
11. Drizzle the barbecue mixture on the tops of the river crab shells and place them on the grill.
12. Enjoy!
Produces 3 servings.

[Sramdi]

Sramdi's Buffalo Wellington

1x Fire Crystal
Buffalo Sirloin
Olive Oil
Button Mushroom
Salted Butter
Thyme
Pie Dough
Marmot Meat
Chicken Egg

• Take finely chopped Button Mushroom, Olive Oil, Butter and Thyme; cook down to a paste.
  
• Lay out rolled Pie Dough, then thinly sliced Marmot Meat, cover with mushroom.
  
• Wrap this completely around Buffalo Sirloin. Then brush wrapped Wellington with yolk from Chicken Egg.
  
• Bake with Fire Crystal, slice into 3/4-inch slices and serve.

Absolutely amazing flavor and texture!

[cyborgmermaid]

Sirs and Madams! I am but a humble traveler from a far avay land, but I implore you - stay a moment and listen to vhat I have to say! Zis Eorzea of yours - as soon as I came here, I vas awestruck by its vonderful beauty. It took my breas avay! But ze moment my stomach began to growl, I discovered just vhat it is you Eorzeans lost in return for such gorgeous lands.

Ze food! Vhy, I had never tasted such bland and unoriginal cvisine before in my life! I do not mean to berate you, but your tastebuds, I veep for zem. You do not even have a condiment as simple and integral as mayonnaise! I simply could not believe my ears vhen zis "cook" at ze guild in Limsa Lominsa did not know vhat I spoke of! Please, people of Eorzea, let me teach you at least zis vone recipe before I must return across ze sea to my homeland! Now, my people like to have just a bit of a... ah... vhat is ze vord you Eorzeans use... zing to our dishes, so we prepare ze mayonnaise wis a bit different ingredients. Ve call it "aioli", and I guarantee you it is much better zis vay!

Alright zen, first take ze garlic and ze salt and smash zem togezer until you have a nice, sqvishy paste. Zen, we must take ze eggs (any bird egg vill do, but I recommend using ze chicken's) and crack zem just so zat only ze yolk comes out. Ze vhites are not used. Take ze egg beater and vhisk ze eggs vis ze paste until they are all very nice and smooth.
Now here comes ze tricky part. Ze aioli is made by a process ve call "emulsion". It's a very tricky science-y sing, so I von't bore you vis ze details; just know zat you have to add ze olive oil very, very very slowly, as little as a drop at a time, all vhile vhisking ask hard as you can. If you add ze oil too fast, ze emulsion will break and ze aioli vill be ruined! You vill

Aioli
Chicken Egg x3
Olive Oil x1
Sun Lemon x1
Table Salt x1

[Tibian]

Barbecued Buffalo Beans

1 lb Buffalo Sirloin, ground or chopped.
2 cups Buffalo Beans
1 cup Lalafellin Lentils
1 Wild Onion, diced
1/2 cup Maple Sugar
1 cup Tomato Sauce
2 tbs Cider Vinegar
1 tsp Ala Mhigan Mustard

Saute the wild onion until slightly transparent in a large iron pot.
Add the ground up or chopped buffalo sirloin and brown.
While browning sirloin, combine the tomato sauce, cider vinegar, Ala Mhigan mustard, and maple sugar in a separate bowl and mix thoroughly.
After the buffalo sirloin is browned, add the liquid ingredient mixture to the iron pot and reduce for five minutes.
Pour in the peeled buffalo beans and Lalafellin lentils.
Simmer the pot for two hours with a weak fire shard, stirring occasionally.
Ready to serve when buffalo beans are soft and tender! Enjoy!

[cyborgmermaid]

Cool, I just love mishitting the Enter key before I'm even finished writing my entry. So much for that.

[Hobbes]

Hildibrand Cake
Strike a pose with this delicious Hildibrand Cake. A dessert that looks this good, you won't want to eat it.



1 Pie Dough
1 Mineral Water
1 Apkallu Egg
1 Bubble Chocolate
1 Disabling Powder
1 Pudding Flesh
1 Carnation