Chimeron's Kitchen
Recipes and Stories

Historical Entrees

A note from the editors: It has become apparent as we’ve cracked open slightly dusty recipe books, and reinterpreted faded handwriting, that founding Chimeronians greatly enjoyed their red meat. The Bar and Wench drink book was not a surprise, but at this time it appears that nothing other than beef recipes have been passed along to the adventurous cooks of today. Perhaps that is all they had!

Cassia's Dragon Chili

The story of how this recipe came to be can be found in our Library.

Dragon Chili:
Ingredients:
½ C olive oil
5 lb dragon*
½ C chili powder
½ C flour
2 tsp cumin
2 tsp coriander
4 C dragon stock*
2 tsp oregano
6 to 8 cloves garlic, minced

Trim the dragon meat of fat, and cut into 1" chunks. Heat the olive oil in a dutch oven, add the meat, and saute until just barely browned.
Mix the chili powder and flour, and add to the meat, stirring to coat all pieces thoroughly. Add the remaining spices and garlic.
Add the stock, and bring to a simmer. Simmer for two to three hours, or until the meat is tender and the sauce is thick.
If possible, let the chili cool, and then store in the refrigerator overnight. This allows the flavors to mellow.
Reheat before serving, and serve with any of the following: sour cream, grated monterey jack cheese, diced onion or scallions, diced tomatoes, black olives, diced jalapenos, hot sauce, tortilla chips.

*Beef may be used if dragon meat and/or stock is not available.

Chimeron Beef

Makes 20 servings

10 lb beef sirloin tip
½-⅔ large bottle GF teriyaki marinade
Water

The night before, marinate the beef in a mixture of about 3 parts teriyaki sauce to 1 part water for 24 hours (or as close to it as possible).
Day of, remove from the marinade (discarding the marinade) and grill the beef.

Fae Steak Tips

Makes 8 servings

2 lb Steak Tips
2 lb Bacon
Salt
Pepper
Garlic Powder

Preheat oven to 375 degrees.
Coat steak tips in seasonings.
Wrap each in a half to full piece of bacon (depending on size).
Bake 15-20 min or until cooked through.
Serve with toothpicks.

Black and White 1020 Recipe Book

In 1020, the cooks of Chimeron released a Recipe Book, which we have partially replicated here. For more references and direction, please refer to the original recipes provided.

French Onion Soup Tarts

As Prepared by Lady Indana Ward

Ingredients:
4 medium onions
1 stick butter
1/2 cup broth, beef or vegetable
1/2 cups shredded mozzarella
1/2 cup shredded swiss
1 package puff pastry cups

Directions:

Slice the onions into long, thin slices.
Melt butter in the bottom of a large stock pot. Slowly caramelize the onions in the butter, stirring nearly constantly towards the end, until they are a nice deep brown. They will reduce in size a bunch. This will take a long time, possibly 50 minutes or more.
Once the onions are fully caramelized, deglaze the pan with the broth. Set the onions aside to cool.
Once the onions have cooled completely, fill each puff pastry cup with onions.
Sprinkle mozzarella and swiss cheese on top of the onions.
Bake at 400 degrees until cheese is melted and brown.

Lady Indana has also prepared other recipes for Chimeron. She has guides for a French Toast Bake and Baked Brie.

Buffalo Chicken Dip

As Prepared by Mistress Aymise

Ingredients:
10 oz can chicken breast, drained
½ cup Frank’s Red Hot
2 tbsp butter
⅛ tsp celery seed
⅛ tsp onion powder
⅛ tsp garlic powder
8 oz cream cheese
½ cup blue cheese dressing (or ranch dressing)
¾ cups shredded cheddar cheese

Editorial note from the King: Real heroes use blue cheese dressing. Ranch is for culinary cowards.

Materials:
Skillet
Spoon or spatula
Optional: crock pot

Directions:

Heat chicken, butter, hot sauce, and spices in a medium skillet until warmed through.
Add cream cheese and stir until melted.
Add blue cheese dressing and cheddar cheese, and stir until everything is combined.
Optional: transfer everything to a crock pot set to low to keep warm for service.

Suggested Dippers:
Tortilla Chips
Pita Chips
Crackers
Carrots
Celery
Bell peppers (any color)

Pork en Croute

As Prepared by Mistress Demitria

Traditionally served at a carving station, the pork en croute has become an evening classic at the Black & White. The citrus notes in the mojo play well with the applesauce, and the hint of garlic keeps the entire dish from straying too far away from its savory roots. A full overnight marinade brings the mojo flavor to the next level.

Ingredients:
1 pork tenderloin (approx. 1.5 lbs)
2 cups mojo marinade (premade, usually with the Mexican products at your grocery store, or you can make your own following the recipe here: Mojo Marinade)
1-1 1/2 cup applesauce
1 sheet frozen puff pastry, thawed

Materials:
Large Ziploc bag
Measuring cup (wet measure)
Rolling pin
Spoon or rubber spatula
Plastic Wrap
Baking Sheet
Parchment Paper

Directions:

Trim excess fat from pork tenderloin and seal in a large Ziploc bag with the mojo marinade. Refrigerate for at least 1 hour, or overnight.
Take the thawed puff pastry sheet and roll it out to cover the entire tenderloin if needed.
Spread the applesauce on the pastry in a nice, thick layer. Use enough to fully cover one side of the pastry, except for one edge that will be used for sealing it later.
Place the marinated tenderloin on the pastry, opposite the bare edge. Roll the tenderloin burrito-style, tucking the sides in and pinching the edges closed.
Wrap the entire thing tightly in plastic wrap, twisting the ends like a candy wrapper. Refrigerate for 30 minutes.
Preheat the oven to 400 degrees F.
Remove the plastic wrap and place the pork roll on a baking sheet covered in parchment paper (or well greased, do NOT use wax paper).
Bake for 30 minutes, or until the pastry is golden brown and the center of the pork reads 145 degrees F on a meat thermometer. The juices from the pork should run clear when punctured.
Remove from oven and let rest for 10-15 minutes before cutting.

If you want to fancy it up:

Whisk one egg and brush over the puff pastry before baking, This will give it a glossy crisp shine.
Sear the tenderloin before wrapping it for 5-7 minutes to get a nice crust on the outside. Reduce baking time accordingly.
Serve with a homemade chimichurri.
Make your own applesauce! Core, peel, and slice 3 large apples (I like Gala for this recipe), and combine in a pot with 1 cup apple cider and 2 teaspoons cinnamon. Boil covered until the apples are very soft, then uncover and use a stick blender or potato masher to smash it all into a sauce. Let simmer until thickened.

Crabbies

As prepared by Alexander Cecil

Crabbies are a Cecil family recipe and a holiday staple. Growing up, it wasn’t a party unless a plate of piping hot crabbies got passed around. On an OOC level, they are part of a cooking trend from the 50s-60s that focussed heavily on processed foods. Unlike bologna cake and hotdog aspic, this recipe has stood the test of time. It’s a good recipe for playing, so feel free to mix it up with a different cheese spread, a novel base, or anything else your whimsy desires.

Ingredients:
2x 6 oz. canned crab meat (usually 4.25 oz. drained weight, each), drained
½ cup softened butter
1 teaspoon garlic powder
2 tablespoons mayonnaise
5 oz. jar Kraft Old English Spread
Alternatively, use 5 oz. shredded sharp cheddar cheese, orange if possible
6 English muffins, split

Materials:
Mixing bowl
Mixing spoon or rubber spatula
Cookie sheet
1-gallon freezer bag

Directions:

Mix all ingredients except the English muffins
Spread evenly on the English muffin halves
Freeze in a single layer - using a cookie sheet or plates is helpful for this
Store frozen crabbie rounds in the freezer bag until needed

When you want some tasty crabbies:

Preheat the oven to 425
Cut each frozen crabbie rounds into 6 wedges
Bake frozen wedges on a cookie sheet until bubbly and lightly browned, usually 10-12 minutes

Notes from Cecil:

Kraft Old English Spread is a highly processed cheese product that is becoming increasingly hard to find. It is often dairy-adjacent in the grocery store because it does not require refrigeration, like Velveeta.
You can use real cheese in this recipe. Choose a bag of pre-shredded sharp cheddar. You want pre-shredded cheese because the starches they use to stop the shreds from binding will help emulsify the melted final product. Choose orange cheese just to give your crabbies a bit of color.
Get the cheapest canned crab meat you can find. It’s usually called “Pink Crab Meat”. This is not a recipe that benefits from more expensive crab. The nicer canned lump crab meat can change the texture of the dish in a way that not everyone enjoys.
If you are not really into crab, just use 1 can. The end product will still be ooey-gooey goodness.
You can make this dish and bake it right away, but freezing it gives you an appetizer you can pull out and bake any time with almost no effort. I was going to point out that means you can save some of your Black & White crabbies for later, but Lady Lindsay (my OOC wife and fellow Feastocrat) pointed out to me that Realmsies have never failed at finishing every crabbie that comes out of our kitchen, no matter how many we make. You should take that as a challenge.

Bar and Wench Drink Recipes

Please enjoy alcohol responsibly, only if you are of legal drinking age and only if you do not plan on driving your chariot anywhere any time soon.

A note from the editors: This section is transcribed as faithfully to the original version as possible. It would probably be best not to try some of these, but we cannot stop you.

Momma's Margaritas

The recipe for this concoction is rumored to have come from Queen Meg's Mother, hence the name. Please remember that Her Majesty's Mother is from Unistella (i.e. Texas). Please be aware, this drink will kick your booty.

3 parts tequila
2 part quantro or triple sec
1 part Rose's of Lime
Serve over ice.

Prarie Fire

This was a favorite drink of Sir Lars. Careful, this one will make your head explode, or grow scales.

Get a shot glass
Fill it full of tequila
Add Tobasco Sauce.

1 drop if you are a Peasant
2 drops if you are a Lord
3 drops if you are a Northerner
4 drops if you are a Knight
5 drops if you are a member of the Clan
6 drops if you are from Unistella

Note: The 'drop method' can also be measured additive. For example, if you are a Northern Knight and Lord, then that would be 2 drops for a Lord, plus 3 drops for being a Northerner, plus 4 drops for being a Knight, equalling 9 drops of tabasco in your tequila. This makes Queen Meg have to put fourteen drops in hers.

The Kilt Clipper

This was Sir Shane’s favorite drink.
Do not attempt this drink if you are playing speed quarters. Trust us, it’s just not a good thing.

2 parts light rum
1 part Rose’s of Lime
1 part Grenadine
a dollop of Confectioner’s sugar stirred in

Flaming Shots*

This drink originated in Folkestone, where the nights are cold and long. We serve it in their honor.

A shot of 151 Rum.

*As the name implies, there is more to this drink than just the alcohol. We are not going to tell you the rest of it because our lawyers would have our heads. If you want to drink one go to Folkestone, or come to a party at the Bar and Wench.

Elven Nectar

Twenaria always asks for this one when she visits.

1 oz Southern Comfort
1 oz Peach Schnapps
1 oz Amaretto
Fill with Orange juice.
Serve over ice.

Heavy Beer

This drink is popular among the folks of Qua Terreth Nunna.

Fill a mug with Lager or Ale; fill a shot glass with Whisky; drop the shot glass into the beer.

Zeek's Beast Mead Recipe

Please brew and enjoy alcohol responsibly, only if you are of legal drinking age and only if you do not plan on driving your chariot anywhere any time soon after imbibing. National and local laws allow brewing (but not distilling) for personal use or for gifts (not for sale) up to 200 gallons a year. (Probably more honey than you can afford.)

Ingredients:
Spring water
10-20lbs honey
1 teabag Twinnings Blackcurrant
1 lemon (halved & squeezed)
6 cloves
2 cinnamon sticks
1 tsp Irish moss*

Yeast Starter:
1 packet of Red Star Champagne yeast
Warm tap water
2 tbsp sugar
1/2 tsp yeast nutrient
1/4 tsp acid blend

Directions:

Make a yeast starter, and set it aside in a glass jar loosely covered.
Boil water in a big stock pot and add honey during heating. Use 10lbs honey for a lighter result; go as high as 20lbs for a stronger brew as desired.
Cut lemon into halves and squeeze into pot, then add rinds and pulp to the warming must. Break open the teabag and add the loose tea grinds. Throw in the cinnamon sticks and let it all steep for a bit, stirring occasionally.
While boiling, strain out the cloves, lemon rind/pulp, tea grinds, and floating scum.
Add the Irish moss and let the pot cool in a sink of cold ice water. When the must is between 75-85degF, pour it into a 5 gallon glass carboy though a wire mess filter.
Pitch in the yeast starter, and add more water to fill the carboy.
Cap with a blow-off tube until the yeast activity calms down, and use a brew belt for the first week of primary fermentation.
Rack to second carboy after 2 to 4 weeks, depending on sediment levels.
Rack to bottles when all activity has settled out.

*Editor’s note for those not familiar with brewing: Irish moss or sea moss is a commercially available algae that comes either as strands or as powder. Please do not put forest moss in your beverages. Or do, though if you are a human you may not have a good time.