Culinary Creation Contest Entry Thread

[Junktap]

Roegadyn Sausage: A traditional Roegadyn Sausage made from Sheep meat, rumor says it'll set your soul, your tongue, and your bowels on fire!

Recipe
1x Mutton Loin
1x Table Salt
3x Dragon pepper
1x Paprika
1x White Truffle

Realized i had too many ingredients so here's a quick fix

[Junktap]

Roegadyn Sausage: A traditional Roegadyn Sausage made from Sheep meat, rumor says it'll set your soul, your tongue, and your bowels on fire!

Recipe
1x Mutton Loin
3x Dragon pepper
1x Paprika
1x White Truffle

Apparently i fail at counting so this one finally has 6 ingredients!

[Shiroifushicho]

Sorry really sorry for the 2 post before, was not my wish to spam that way can't edit nor delete m( _ _)m



"Poulet façon basquaise"

INGREDIENTS

-Chicken breast
-Tomato sauce (Wild Onion, Ruby Tomato, Garlean Garlic, Midland Basil, Table Salt, Olive Oil)
-Butter
-Black Pepper
-Poivre dragon
-Sun Lemon


A popular dish made from far West of eorza ! Known to be slightly hot on the tongue, the taste is yet very rich and exquisite. the fruity flavor of Ruby tomatoes with a pinch of acidity coming from the Sun lemon complement perfectly the tasty chicken breasts.
The background note in mouth and the final perfume are coming from the remaining taste of the Garlean garlic and Midland basilic.


Anko Cleyra Chef étoilé First class ( ^ ^)/

[Calypso]

Billowing balloons from blissful beaches boiled beautifully to brighten any buffet.

Elementary to exceptional entrees is the efficacious effort to entwine excellent ingredients, enacting expert execution, to evoke an exciting euphony of enjoyable flavors.

Ingredients:

Ocean Cloud
Table Salt
Alumen
Garlean Garlic
Pearl Ginger
Olive Oil
Popoto
Chicken Stock (or Fish Stock)

Particular prudence using precise planning and precision should prevent peculiar predicaments and promise proper palatability.



Preparation:

1) Obnoxious odors originating in Ocean Cloud ooze must be outright obliterated to obviate an outright overwhelming obstacle. Carefully caressing the Cnidarian casing and cleansing the clammy core, continued by a comprehensive cover of sodium chloride (table salt) and the other chemical compound (alumen). Shower the syrupy skin with water and let soak overnight in a sanitary saucer of some sort.

2) Prepare the produce by pearing and processing in precise portions the garlic, ginger, popoto and the pulpy plasma proficiently perfected the previous day.

3) Starting with the simple sides, sautee the garlic, ginger in scrumptious olive oil, scrutinizing each step and stiring until satisfied with a sumptious shade.

4) Toss in the tasty tots and tepid stock to the toasting tuck, and temper the flame to taper to a trivial temperature to simmer.

5) Precisely as the popoto present themselves playfully pliable, add your paramount pieces (Ocean Cloud) and placate your patience as you painfully ponder the phenomenal pungent perfume pervading your periphery.



Bon appetit!

[Toaster]

Apkallu Croquette

__Ingredients__
Walnut Bread
Apkallu Egg
Popoto
Sunset Wheat Flour
Olive Oil
Mineral Water

__Preperations__
Heat the Mineral Water until boiling. As the water heats up, skin the Popoto. Place the Popoto inside your oven to bake. The Mineral Water should be boiling by now, so add the Apkallu Egg to it until thoroughly cooked. While the egg is boiling toast the Walnut Bread until it is easily crumbled but not blackening (light brown). Once toasted, crunch the Bread with the flat of your blade until you have a nice pile of crumbs and nuts. The egg should be cooked by now, so remove it from the boiling water. De-shell the egg and be careful not to burn your fingers. Once the egg has been shelled, set it aside. At this point, you can prepare your Walnut Bread crumbs and Sunset Wheat Flour by sprinkling them on two separate plates and having the Olive Oil on hand. Check your Popoto. It should be soft enough to easily stick a fork in it but firm enough to manipulate. Once it is done, remove the Popoto and begin mashing it into a thick paste. Leaving little chunks are ok if that is how you like them. Once mashed, take your shelled Apkallu Egg and begin to mold the Popoto paste around it until it is completely covered. Roll it a little in the Flour, then cover it in Olive Oil and roll it into the Walnut Bread crumbs. From there, fry it up until it is golden brown and serve.
[IMG][/IMG]


To convert the recipe into real life if anyone is interested, you can replace the Apkallu Egg with any type. Chicken Eggs if you like big, Quail Eggs if you like small, etc. For shelling the egg, having a bowl of cold water you can put it into after you boil it helps reduce the chance of burning your fingers and helps get rid of small bits of shell on your egg. Replace the Popoto with any kind of potato, pumpkin or squash. Kabocha and Acorn Squash work really well if you don't care for the traditional potato. Lather it in Olive Oil with a dash of pepper before you bake it for some extra flavor. Replace the Walnut Bread with any kind of crumb product (Panko). Adding small vegetables to the mash before you roll it into a ball, like corn, is pretty tasty.

[seshen]

Garlean Gumbo

1x Chicken Stock
1x Finger Shrimp
1x Rothlyt Oyster
1x Garlean Garlic
1x Dragon Pepper
1x Ruby Tomato
1x Sticky Rice

Heat everything till tender and add seafood for last 5 minutes of cook time. Have some Sour Red on hand, this dish is Blazin'

[Solodayz]

Carne Asada



(1) buffalo sirloin
(1) Alligator Pear
(1) Gyshal Greens
(2) Flatbread
(1) Black Pepper

[Ursus]

Long ago my great grand pappy told to me a peculiar tale of a time he became lost at sea and shipwrecked upon some strange unknown island. For days he wandered along the coast with the slim hope for rescue. Eventually when his hunger and boredom got the best of him he ventured deep into the thick dark forest he had been avoiding. Hopelessly lost, exhausted, and about to give up he heard a faint murmur from ahead. Creeping closer he peered through the brush and what he saw was a band of Goblins haphazardly dancing around their campfire. They were chanting - chanting about the dinner they were making.

n' supposedly it went somethin' like this...

Rip and Spill the Pumpkin's Guts
Roast and Stuff with Mushroom Butts
Add Secret Rocks from Under Soil
Moldy Cheese to Melt and Boil
Lots o' Stuff to Ward Off Bats
This'll Make us Nice and Fats
Don't Forget the Dragon's Fire
Pumpkin Bomb's what we Desire!

Knowing Goblins are highly sensitive about anyone discovering their secret recipes he dared not reveal himself and instead waited till they were all fast asleep to sneak up and snag the very last of that musty meal.

Terrible taste he said - like the depths of the deepest cave mixed with the underside of the filthiest foot, and a nice burning throat sensation to top it off. Pepped 'em right up though and with his newfound strength he continued on to escape that strange island. Although curiously he never would quite reveal HOW exactly he managed that feat...

Now why would I attempt to recreate such a pungent pumpkin-pot of Goblin cuisine? Good question. Why would anyone care to cram it down their gullet? An even better one. Nonetheless based upon the Goblin's song and my great grandfather's description of the ingredients I believe I have deciphered this recipe as well as anyone could hope to.

"Goblin Pumpkin Bomb"
Ogre Pumpkin
Button Mushroom
Gil Bun
Shriekshroom
White Truffle
Blue Cheese
Garlean Garlic
Dragon Pepper

Take care not to wash any of the ingredients, especially the mushrooms - the more dirt the better. Hollow out that pumpkin, toss it onto open flame. Rough chop all other ingredients and lots of 'em. Stuff 'em in the pumpkin. Cook until well roasted outside and pipin' hot gooey inside.

[Molic]

Blazin Raptor Wings Recipe:

2 lbs of Raptor Shank
1/2 lb of Dragon Pepper
1/2 lb of Paprika
1 teaspoon of salt
2 teaspoons of bomb ash

1. Mash Dragon pepper and paprika up into a nice juicy mixture.
2. Marinade Raptor Shank in dragon pepper/paprika mixture.
3. Add salt and bomb ash and make sure it sticks in the meat.
4. cook raptor shank until its ready.

*Cook with a fire cluster to get the ULTIMATE HEAT

"Many veteran adventure have dared to try the Blazin Raptor Wings, but only a handful were left standing, if the heat didn't get them, the explosion when it hit there gut did"

[Slatfatf]

Death by Chocolate (literally)
The sweet to die for!

(1) Pinch of Powdered Sugar
(1) Chicken Egg
(1) Stick of Salted Butter
(1) Can of Buffalo Milk
(1) Handful of Almonds
(2x) Piece of Bubble Chocolate
(1) Poisoning Potion

Deadly decorative decadence delicately disguised as a deliciously desirable confectionery. Easy to make and even easier to use, Death by Chocolate gives any attacker something to chew on (other than you).

Simply mix both the wet & dry ingredients together in separate containers (leave the Poisoning Potion to the side for now), whipping the wet container with a small spatula or Wisk.

Now slowly stir the Poisoning Potion into the “DRY” ingredients and make sure it’s thoroughly mixed. After that blend both containers together, the Poisoning Potion will act as a thickening agent, so you must quickly spoon the mixture onto some parchment.

Remember to always avoid Sweet Cream as it tends to curdle when mixed with the Poisoning Potion, so only use the more resilient Buffalo Milk.

The almonds are somewhat optional but help to hide the scent of poison, so it’s a good idea to leave them in, remember they won’t die if they don’t eat it!

Oh.. avoid any fumes that may rise from the mixture, you may want to use some gloves while making this and be sure not to touch your face. Wash your hands thoroughly when done, preferably in iodine or some such similar substance (Scalding water and a wire brush also work well).

Hope you enjoy making these as much as I do, and as always; if you can’t beat em’ feed em’!