Warcraft Cooking IRL: Dirge’s Kickin’ Chimaerok Chops and Brewfest Pretzels, Cookbook Giveaway!

Wowhead 由 perculia 发表于 2017/05/06，09:38

Official Warcraft CookbookLulabooLulaboocookbook launch celebrationon AmazonBlizzard Gear ShopWOWHEADMAY迪尔格的超美味奇美拉肉片美酒节饼干Bloodberry TartDragonbreath Chili and Cornmeal BiscuitsBeer Braised Boar Ribs and Wild RicecakeRecipe StreamWatch live video from Lulaboo on www.twitch.tvDisclaimer: The following recipes are reprinted from World of Warcraft: The Official Cookbook written by Chelsea Monroe-Cassel and published by Insight Editions. © 2016 Blizzard Entertainment, Inc. All rights reserved.Dirge’s Kickin’ Chimaerok ChopsFood Origins in WoW迪尔格的超美味奇美拉肉片食谱：迪尔格的超美味奇美拉肉片安其拉迪尔格·奎克里弗

艾索雷葛斯的魔法账本: Talk to Azuregoes to learn he fed the Blue Scepter to a shark, and the way to summon the shark is through an elaborate Arcanite Buoy.

翻译龙语: Have Narain Soothfancy translate a magical ledger to find out what you need to do to acquire the buoy. Turns out you will need a 500 pound chicken, scrying goggles, and Draconic for Dummies - all of which were difficult to acquire in Classic WoW.

少管闲事: Approach Dirge Quikcleave about acquiring the 500 pound chicken.

恐怖之岛！: Go to the Isle of Dread in Feralas (now changed in Cataclysm), and defeat the challenging elites for 拉克麦拉的肉 and 奇美洛克的腰肋肉.

: Acquire the "seasoning" - 石中盐 and 地精火箭燃油. The fuel was particularly tricky to acquire as Engineers can craft the recipe item 配方：地精火箭燃油, which in turn only Alchemists can learn and craft.

At this point, you'll be rewarded with 食谱：迪尔格的超美味奇美拉肉片 and 20 迪尔格的超美味奇美拉肉片.

迪尔格的超美味奇美拉肉片石中盐奇美洛克的腰肋肉地精火箭燃油IngredientsFor the Marinade

1 tablespoon red curry paste

¼ cup rum or bourbon

½ cup chicken broth

1 pound lamb shoulder chops

For the Spice Rub

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon Aleppo pepper flakes, or other red pepper flakes

½ teaspoon each nutmeg and cinnamon

Pinch of salt

1 to 2 tablespoons olive oil

Directions

Combine the red curry paste, rum, and chicken broth in an airtight bag or a shallow baking dish. Place the lamb chops in this marinade, making sure to cover both sides of the meat, and let sit for at least 8 hours, or overnight.

When you are ready to cook, combine the spices for the rub in a small bowl. Place a large frying pan over medium heat and pour in the olive oil to begin heating it up. Meanwhile, pull the lamb chops out of the bag and set on a plate. Pat dry, then press half the spice mixture onto one side of the meat. Flip, and press the remaining spices onto the chops.

Once the pan is hot, lower the chops in gently. Cook on each side for about 4 to 5 minutes, until the lamb is cooked through to your preference. Remove from the pan and allow to rest for about 5 minutes under a tent of foil to keep it warm.

If you like, you can make a small amount of sauce by pouring the rest of the marinade into the emptied pan, and scraping to get up any spices that have cooked down. Stir for a few minutes, until the mixture has thickened somewhat, then strain into a small pitcher and serve alongside the chops.

Tips

If you are not a fan of spicy food then limit the pepper flakes. But it’s not kickin’ chops without the kick.

If you have a salt heavy palate then you might want to sprinkle some more salt in the dry rub.

Essential Brewfest PretzelsFood Origins in WoW美酒节饼干艾尔伦·洛克兰乌塔·罗多恩美酒节的佳肴酒仙fall holiday in WarcraftBrewmaster迅捷美酒节赛羊killing Coren Direbrewcompleting Ram RacingBrewfest Prize Tokens微光酒洋葱奶酪烟熏辣肠Ingredients

1½ cups warm water

1 tablespoon brown sugar

1 teaspoon salt

2 teaspoons instant yeast

¼ cup butter, melted and cooled

4 cups all-purpose flour

1 egg for glazing, beaten with

1 teaspoon water

Rough salt for sprinkling on top

For Water Bath

10 Cups Water

2/3 Cup Baking Soda

Directions

In a large bowl, combine the water, sugar, salt, and yeast and allow to sit for a few minutes until the yeast has softened and begun to foam. Add the melted butter, then the flour, a cup at a time, until you have a soft, workable dough that isn’t sticky.

Turn the dough out onto a lightly floured surface and knead for several minutes, until the dough bounces back when poked. Move the dough to a lightly greased bowl, cover lightly with plastic wrap, and set in a warm place to rise for about an hour, or until doubled in bulk.

Meanwhile, bring the 10 cups of water to a boil, then add the baking soda. Remove from heat and stir until the soda is dissolved. Once the dough has risen, divide it in half, then divide each half into five equal pieces. Working gently with the dough, roll each piece out into a rope about 20 inches long. Fold the rope into a U shape, cross the ends, then bring them back down to meet the curved loop at the bottom of the pretzel. Repeat this process with all the pieces of dough.

Preheat the oven to 400°F and line two baking sheets with parchment paper. Working one at a time, gently slide each pretzel into the warm baking soda bath. Spoon the warm water over the top of the pretzel for 30 seconds to a minute, during which time the pretzel should start to puff up. Using a spatula (or two), lift the pretzel out of the water and place on the prepared baking sheet. Repeat with the rest of the pretzels, then brush each one with beaten egg and sprinkle with a little salt. Bake for about 12 minutes, or until the pretzels are a nice dark brown.

Tips

If you want a hard shell pretzel, leave the stove on while boiling the dough. Soft shell pretzels require the pretzels to be bathed in the hot water with no stove heat on.

Kosher salt can be used to sprinkle on top of the pretzels.

For a much deeper brown color on the pretzels, bathe the dough for the full minute.

Cheddar-Beer DipIngredients

2 tablespoons salted butter

2 tablespoons flour

1 cup pale low-hop beer, such as a pilsner

½ cup milk

½ teaspoon mustard

½ teaspoon garlic powder

½ teaspoon paprika

Dash of Worcestershire sauce

3 cups sharp cheddar cheese, shredded

Salt and pepper to taste

Directions

In a medium frying pan, melt the butter over medium heat. Whisk in the flour and cook for a minute or two, until the mixture has turned a nice golden color.

While whisking, gradually pour in the beer then the milk, both of which should thicken as they heat.

Remove from heat and stir in the spices, Worcestershire sauce, and the cheese. Let the cheese melt, season to taste with salt and pepper.

Tips:

Don’t skimp on the whisking. The cheese really needs to mix well in the sauce.

Let the milk get to room temperature before adding it into the stove top or else the milk can curdle.

Make sure to melt the cheese into the sauce off the heat otherwise the cheese sauce will get grainy.

Cookbook Giveaway

This giveaway has ended. The winner is TwelvePips. Thank you all for participating!

World of Warcraft Official CookbookWorld of Warcraft Official CookbookWarcraft cookie cuttersEntry period will end on Saturday, May 13th at 11:59 PM Pacific.Note: there are Amazon Affiliate links in this post. For every purchase made using the Amazon links in the post, Wowhead receives a small percentage of the profits which in turn helps support site operations. Check out the Wowhead Shop for more affiliate links.

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