Culinary Creation Contest Entry Thread

[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.
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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'