Culinary Creation Contest Entry Thread

[Aish]

Legends speak of a condiment, a condiment that is guaranteed to compliment any dish such that it would be fit for the Twelve. In fact, in certain regions, it is said that the Twelve were originally adventurers, who only came in to existence by consuming this condiment with a certain dish. As the story goes, the Twelve first created a dish whose only ingredients were 4 chicken breasts (Alas, the species of chicken available to the Twelve has long since gone extinct). It is said that from these 4 chicken breasts they created 12 chicken nuggets. Each of the Twelve was allotted 1 piece and dipped it in "The One Sauce". They then consumed their divine creation, and thus did they become the Twelve.

"The One Sauce"
x1 Cider Vinegar
x2 Ruby Tomato
x1 Table Salt
x1 Garlean Garlic
x1 Cloves
x1 Wild Onion
x1 Cinnamon

Do not be deceived by the simplicity of the ingredients. Should you gather these ingredients and attempt to create this stupendous sauce, you will only be disappointed to be left with what the common folk label as 'ketchup'. Nay, only the rarest and highest quality of ingredients will suffice. This obviously suggests that your ingredients must be gathered from exotic locales and fearsome beastiary.

First, the Cider Vinegar. One must travel the far reaches of the Black Shroud to obtain the ingredients for this cider vinegar. Seek ye the wily and mischievous Jackanapes, for only the Faerie Apple he jealously guards is fit for this vinegar. One must also draw water from the clear and pristine Alder Springs. Finally, the maple sugar must be extracted from the maple sap of a maple tree unique to Moonspore Grove.

Should you happen across a Goblin Thug in your various travels, you would do well to procure a Wild Onion from its person. It is said that the mere proximity of the garden variety wild onion to a Goblin Thug causes mysterious changes in the inner workings of the onion. Whether you obtain your prize through force of arms or parley is for you to decide. Those bearing swift and nimble fingers may even be able to appropriate this ingredient with the victim none the wiser.

It is said that those in the know all know that the highest grade of cinnamon is secretly sold by the merchant known as P'sonjha in Uldah's Ruby Road Exchange. However, only those she trusts may purchase from her hidden stash. Perhaps if you were to assist her in some manner.....

If it is Table Salt you seek, you must travel to the region of Nophica's Wells. You must engage and defeat the malicious Elder Mosshorn, for he and his companions guard the mineral-rich water which you must combine with Elder Mosshorn's precious rock salt.

The benevolent Burbles of boundless Bloodshore have been known to be a boon to those who seek the best quality Garlean Garlic. However, when a Burble discovers a high quality garlic it often devours the savory spice on the spot. As such, it is often best to slay the beasts as soon as it discovers the delectable morsel.

Should you happen to pass through Cedarwood be vigilant. You seek the fiendish, foul fowl Gluttonous Gertrude. Truth be told, this avaricious avian often dines on Ruby Tomatoes. You must extract a pair of these tomatoes from Gertrude's gullet. Of course this greedy game bird will not just allow one to partake of it's favorite fare....

Finally, the final ingredient, Cloves. Stiffen your resolve for you must face the fearsome, ferocious, dastardly, devious Wharf Rat...

Do not be deceived by his innocent appearance for he his a foul and treacherous creature. Slaying this fell beast is a task that requires the assistance and aid of many a hero. Do not underestimate this beast for many have sought to vanquish him but few have returned alive.

Should you and your companions have the good fortune to gather all of these legendary ingredients, you've but one task remaining to complete "The One Sauce". You must journey to Mor Dhona. But be warned, one does not simply walk into Mor Dhona. One must seek the summit of the Crystal Spire. Only there can this supreme sauce be created, for only at the summit is the aether sufficient to imbue the properties that make it "The One Sauce".

[PastelioDibiaggio]

Mongolian Stir Fry

1 x Olive Oil
1 x Buffalo Sirloin
1 x Pearl Ginger
1 x Garlean Garlic
1 x Maple Sugar
1 x Dragon Pepper
1 x Wild Onion
1 x Mildland Cabbage

Won. Wok beef wif olv oh.
Tu. Fro veg in wok wif beef.
Tree. Wok and ro!


Mongorian speshal! Unreash the Mongorian wifin wif new spicy Mongorian stir fry!

Mongorian bad! New meshage wit new difrections! Me hop you enjouy nue Mongorian Stir fry!

[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

[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

[cyborgmermaid]

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

[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!

[Wynn]

Lalafellin Falafel

3 x Lalafellin Lentil
1 x Wild Onion
1 x Garlean Garlic
1 x Highland Parsley
1 x Dragon Pepper
1 x Sunflower Seeds

[Deltara]

Apple-Raisin Risotto (aka Apple-Raisin d'Etre)

RAPIDLY saute the faerie apples in butter and maple sugar and remove from pan once they are sufficiently browned.
Use the STANDARD method to stir rice into the left-over sauce in the pan and saute for 7 minutes, stirring constantly.
Return the sauteed apples to the pan and add the raisins and warmed buffalo milk. (Don't add cold milk!)
Continue to stir and CAREFULLY add small amounts of milk when needed until the rice is al dente.
TOUCH UP the mixture by stirring in cinnamon. If needed, DOUBLE DOWN with a small amount of extra butter and/or maple sugar to ensure retention of flavor.
Cover and let sit, WAIT for at least three minutes before serving.
Enjoy~

Sticky Rice x 1
Faerie Apple x 1
Cinnamon x 1
Raisins x 1
Maple Sugar x 1
Salted Butter x 1
Buffalo Milk x 1

This popular breakfast masterpiece has fallen out of favor in recent years
due to similarly-flavored tarts which can be popped in and out of the
oven with much less effort.

[Silversnow]

Fiery Truffled Eft:

1 pound Eft Tail
1 Black Truffle
1 splash of Olive Oil
1 Salt Leak (minced)
1 ground Dragon Pepper
1 fist Black Pepper
1 pinche Table Salt
1 sprinkle of Mineral Water

Season one side of the tail with dragon pepper, black pepper and table salt
Grill for 10 minutes till charred.
Season tail with dragon pepper, black pepper and table salt.
Turn and grill for 5 minutes.

While tail grills take Black Truffle and make thin slices. Place slices in a skillet.
Place hot eft tail atop black truffle slices. Allow tails flavor to soak into truffle 5 minutes each side.
Remove tail and place to the side.

Add in to skillet 3 table spoons olive oil, dash of water, pinch of table salt, dragon pepper and black pepper.
Bring to a simmer.

Slice and plate the eft tail. Pour the heated truffles and juices over it. Serve with minced salt leak on the side.