Pineapple Sundae's, The Twisted Nether and Nat Pagle.

Listen to my interview on Twisted Nether Blogcast.

Episode 193: The Blogger's Fridge

Where I talk about food, raiding and my loathing of Nat Pagle.

Make yourself my favorite ice cream sundae and enjoy! 

This pineapple/ginger snap sundae will now be known as:

 The Twisted Nether Sundae

You will need:

4-5 Ginger snap cookies (crushed)

2 Pineapple rings (grilled)

I don't have a grill so I browned the pineapple in a pan on the stove. 

You want to heat it long enough for it to start to brown and caramelize, about 3 minutes.

Place crushed cooking in a sundae dish.

Scoop vanilla ice cream on top.

Place warm caramelized pineapple in top.

Garnish with whipped topping and a cherry if desired.

Yum!

Vol'Jin's Darkspear Jerk Chicken

You know my guest today from Booty Bay when we joined forces on the assult against the Zandalari. The leader of the Darkspear trolls, Vol’jin.

I am visiting the leaders of the Horde and Alliance asking them what we all want to know.

TGF: Vil.jin, what is your favorite dish?

Vol’jin: Me fadder passed down dis recipe from his fadder, Darkspear Jerk Chicken.

TGF: I don’t see any grills, don’t you grill jerked foods?

Vol’jin: Trolls don’t grill mon, we get baked.

TGF: Sounds great, where are your ovens?

Vil’jin: Ya mon, we can use dat too.

TGF: Wow! That smells great. I can’t identify the herbs you are using but they are making me light-headed.

Vol’jim: Ya mon. Only da best herb for ma bakin’.

TGF: Tell me, Vol’jin. Do you make Jerk chicken for all Darkspear troll celebrations.

Vol’Jin: Ya mon. It a big hit wit parties on da isle. Lately tho da boys call et Grom Chicken but I tink dat an insult to da chicken.

TGF: Thank you for stopping by The Gamer’s Fridge today Vol’Jin. Readers, you can see complete instructions on how to make Vol’jin’s Darkspear Jerk Chicken below.

TGF: Boy, I am suddenly starving! Lets dig in.

Vol’jin: <chuckle> Ya mon. Me too.

You will need:

1/4 cup (60 ml) fresh squeezed orange juice
4 tablespoons (60 ml) lemon juice
1 teaspoon (15 g) salt
2 teaspoons (30 g) ground black pepper
1 tablespoon (15 g) chopped fresh basil
1 tablespoon (15 g) chopped garlic
1 tablespoon (15 g) chopped ginger
1 habanero pepper, seeded and chopped (use gloves)(optional)
1 tablespoon (15 g) curry powder (I used a mix of cumin, paprika, cayenne as a substitute)
1/2 teaspoon (5 g) ground allspice (cinnamon, cloves, nutmeg, ginger)
1/4 teaspoon (2 g) ground nutmeg
1/4 teaspoon (2 g) ground cinnamon
1/2 cup (120 ml) vegetable oil

I did not have curry powder so I looked up a substitution and cumin, paprika and cayenne were a suggested replacement. Combine in a dish and stir.

Place chicken into a bag or covered container and pour 3/4 of the marinade over the chicken. Let sit for 4-12 hours. (Mine marinaded for almost 24 hours.)

Put the 1/4 remaining sauce into a container, you will need it later.

After the chicken has set for several hours in the marinade, move the chicken to a baking dish and brush on the remaining 1/4 of the sauce. Discard the marinate the chicken has been soaking in.

Bake at 375 degrees (190 degrees C)  for 20-30 minutes. Check after 15 minutes. 

Spicy Hot Talbuk

If you do not already have this recipe. You can get it from doing the Shattrath City cooking daily. It comes from the Rokk, he's a Goblin that hands out the cooking daily in Lower City. 

As a reward you can choose a barrel of fish or a crate of meat, the crate has a chance of dropping the recipe.

You must be level 70 to accept the quest.

You will need for the breading:
1 cup (200 g) bread crumbs
1/2 tsp (3 g) cumin
1/2 tsp (3 g) garlic
1/2 tsp (3 g) cayenne (red) pepper (use less if you want less of a spice)
1/2 tsp (3 g) mustard
1/4 tsp (1 g) pepper

Congratulations!! You just made your own shake and bake coating.

Take the thawed pork chops and put into a bag with the breading. I save empty bread bags to use. I give them a second life, a purpose if you will before throwing them out for good. Saves me money on Ziploc bags, that is for sure.

Once coated, place on baking sheet and into a 350 degree F oven. (175 degrees C) for 15-20 minutes.

I flipped mine about 12 minutes in so they would get brown on either side.

Pictured below served with pasta, sauteed veggies (zucchini, squash and onions) and pepperoni.

Blackened Dragonfin

My rogue used to eat this all the time in Wrath of the Lich King.It is still is one of her favorites.

You need Dragonfin Angelfish

and

Northern Spices.

I use 4 Flounder fillets and the following spices:

2 tbs (30 g) Salt

2 tbs (30 g) Paprika

2 tbs (30 g) Garlic Powder

1 tbs (15 g) Pepper

1 tbs (15 g) Onion Powder

2 tsp (30 g) Red Pepper Flakes

2 tsp (30 g) Oregano

2 Sticks (200 g) of  Melted Butter

Mix spices together and pour onto flat surface like a tray or a plate.

Heat a pan on medium heat.
Dip the thawed fillet into the melted butter completely covering it and coat with the mix of spices.
Add 2 tbs butter to hot pan and add fish.
2 minutes on each side.

Now I have to warn you. There is A LOT of smoke. You are essentially burning the spices and searing the fish. So please, open some windows and put a fan facing out. I now know why most of the recipes for anything blackened involved a grill and the great outdoors. 

This is so good but it does have a kick to it. If you are looking for something not to mouth-numbing omit the red pepper flakes.

Need MORE of a kick? Add Cayenne Pepper.
Have a Ice Cold Milk at the ready & good luck.

 It was delicious!

I served it with rice and saute veggies. 

Yum!

Red Speckled Mushrooms

 Cupcakes!

I used the white cake recipe from Conjured Mana Cakes. Instead of giant muffin pans, I used mini muffin pan.  Any size will work fine with these cakes.

I have a silicone baking pan. You do have to put in on a cookie sheet because it is so flexible but the cupcakes pop right out. It's pretty cool.

Fill then 3/4 full and bake foe 15 minutes or until tops are golden brown. You can tell cake is finished baking when it starts to pull away from the edges of the pan.

Pop them out and let them cool completely.

I bought the red icing you see here from a bakery. Making red icing is difficult, the food coloring that comes in pack of red, blue, green and yellow always make pastels no matter how much you put in.

I know my dots aren't perfect but I like them.

Hyjal nectar

Makes your mornings in Hyjal as bright as the fires. 

One glass of this juice and you will be ready to defeat Ragnaros, once and for all.

You will need:

1/4 cup (60 ml) of Orange Juice

1/2 cup (120 ml) Ruby Red Grapefruit Juice

1 cup (240 ml) Pineapple Juice

Combine the 3 into a tall glass. Note the pink in the center and how it turns yellow as it reaches the edges. Even if you stir it. The pink stays in the center and the yellow out towards the edges. Go ahead, try it, I'll wait for you here.

Harry Potter's: Butterbeer

 Just in time for the premier of the last Harry Potter movie. Having a party? Serve some Butterbeer before you head out to the show. I won't tell if you sneak in some Bertie Botts Every Flavor beans too.

You will need:

1 cup (180 g) light or dark brown sugar

2 tbs (30 ml) water
6 tbs (90 ml) butter
1/2 tbs (6 ml) salt
1/2 tbs (6 ml) cider vinegar
3/4 cup (180 ml) heavy cream, divided
1/2 tbs (6 ml) rum extract

Four 12-ounce bottles cream soda (I bought a 2 liter bottle and measured out 12 ounces)

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 degrees F (115 degrees C) on a candy thermometer.

back left: cider           back right: butter
front left: heavy cream      front right: salt

Stir in the butter, salt, vinegar and 1/4 heavy cream. 
Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. 
Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass).

Add 1/4 cup of cream soda to each glass, then stir to combine.


Then fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.


 (The colder it is the foamier is will be. If, after adding the soda, the beverage is room temperature add ice or chill before adding the foam.)

Fire Toasted Bun

I was attempting to make Fire Toasted Bun for Fire Festival. Again, you don't see that post yet either.

I took it upon myself to try baking with yeast. I admit, I have very little experience working with yeast. And with its sea monkey type qualities I was a bit apprehensive.
This recipe would have been fantastic, I mean really. It had beer in it.

But regardless. This is my first attempt at baking bread.

It looked and tasted a little something like.

And should have looked like.
I had to Google a stock photo to show what it is supposed to look like.
You understand.

I drank the rest of the beer.

Kodo Stew

If you do not have a crock pot use a dutch oven. Which is simply a big pot with a tight lid. Keep it on low and check every hour to stir around and make sure it doesn't boil. Please do not leave on the stove overnight.




You will need:


1 pound (450 g) beef tips
2 cans of french onion soup
5 small potatoes
1/2 red pepper
1/2 green pepper
1/2 onion
1 small bag of baby carrots


I add two tablespoons of chili sauce. I hear Taurens like a bit of a kick to their stew. It does add some heat so be warned!

Cube the potatoes and the red and green peppers.

I brown the meat with some olive oil first. Just to sear it and seal in the juice of the meat. You can skip this step of you want to toss the meat and potatoes together in the french onion soup.


Add the French Onion soup to the crock pot with one can of water
Next the potatoes and the meat.
After about 4 or 5 hours add the onions and peppers.

Let cook for hours, I mean H-O-U-R-S! Start it in the morning and let it cook all day or start it at night and let it go all night.

 The potatoes take the longest. If you seared the meat first and the potatoes are tender. You are good to go.


Serve it up with some fresh bread.