Final Fantasy Recipes is now on Instagram!

Zack, Tifa, and Sephiroth in Nibelheim“Mr. Sephiroth! Please let me take one picture for a memento! Tifa, can you ask him for me too……?”

“Cheeeeese!”

“Great, thank you! I’ll give each of you a copy once I get it developed!”

—photographer in Nibelheim, FFVII

I’ve gotten a few requests to post photos of the recipes, and I have to say, I’m no food photographer… but the only way to learn is by doing (this is so true when it comes to cooking). So what the heck, I’m going to give it a shot. Please bear with me if my photos suck at first. You can find Final Fantasy Recipes on Instagram as tonberrykitchen. Feedback welcome!

Sky Pirate’s Sandwich

Balthier Bunansa“A pirate would do well to smile. Wouldn’t want to sour his reputation.”

—Jules, FFXII

This sandwich is best when it’s freshly cooked — leftovers become dry and less flavorful. Make a full batch of the chickpea batter, but only fry as much as you can eat in one sitting and store the rest of the batter in the fridge. It will keep for about a week, or you can shape it into balls and freeze for several months.

For the sauce:

  • 7 oz. plain lowfat Greek yogurt
  • 1 lb. Persian cucumbers, washed and chopped
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh dill
  • 4 garlic cloves, minced or pressed
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt

For the chickpea batter:

  • ½ pound dry chickpeas (garbanzo beans)
  • ½ yellow onion, chopped (about 1 cup)
  • ¼ cup chopped fresh curly parsley
  • 4 garlic cloves
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon turmeric
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon smoked paprika
  • 1 17-oz. bottle grapeseed oil

For the sandwich:

  • Mediterranean flatbread
  • Chopped tomatoes
  • Fresh romaine lettuce
  • Thinly sliced white onion

Start about 8 hours before you want to serve the sandwiches. First, place the dried garbanzo beans in a large bowl and cover with 4 cups of cold water. Next, mix together the ingredients for the sauce and refrigerate.

About 2 hours before you want to serve the sandwiches, drain and rinse the chickpeas and pour them into a food processor or blender along with the chopped onion, parsley, garlic, flour, salt, cumin, ground coriander, turmeric, cayenne pepper, and smoked paprika. Blend until mixture is combined, but still chunky. Transfer to a bowl, cover, and refrigerate for 1–2 hours.

When you’re ready to start cooking, pour the bottle of oil into a large skillet. Heat the oil over medium heat. Meanwhile, start shaping the chickpea mixture into round balls or patties, about 2 tablespoons of mixture per ball.

Drop a test ball into the center of the skillet. It should take about 3 minutes per side to brown. If it’s browning too fast, reduce heat before adding the rest of the balls. Once they’re fried on both sides, remove from oil and drain on paper towels. Serve immediately with warm flatbread, yogurt sauce, tomatoes, lettuce, and raw onion.

Makes about 21 balls. When the oil has cooled, you can transfer it to a tightly-sealed container and refrigerate it up for up to a month to reuse in another recipe, such as Queen Brahne’s Fried Chicken and Biscuits.

Tsenoble Pork Tenderloin with Horseradish Sauce

Vaan taking the cab to Tsenoble“Good to be back, eh? My regards to your lord father, Master Ffamran… er, rather, Master ‘Balthier.’ Anon, anon.”

—Jules, FFXII

  • 2 tablespoons olive oil
  • 1 pork tenderloin (about 2 pounds)
  • Sea salt and freshly-ground black pepper, to taste
  • 7 oz. plain Greek yogurt
  • 3 tablespoons (45 g.) prepared horseradish
  • 1 tablespoon (15 g.) Worcestershire sauce
  • ½ tablespoon (7 g.) Louisiana-style hot sauce, such as Crystal
  • Snipped chives (optional)

Heat oil in a large cast-iron skillet over medium heat until hot but not smoking. Add pork and season generously with salt and pepper. Cook, turning and seasoning occasionally, until all sides are golden and crispy, about 45 minutes.

Meanwhile, prepare the horseradish sauce. Mix together the yogurt, horseradish, Worcestershire sauce, hot sauce, and chives. Refrigerate until ready to serve.

Check the tenderloin’s internal temperature with an instant-read thermometer. Continue cooking and turning until thermometer inserted in center registers 145 degrees. Remove and let rest about 5 minutes. Slice into ½-inch-thick medallions and serve with horseradish sauce.

After you’ve finished eating, hand wash your cast-iron skillet with water and a soft sponge, then dry immediately and rub with a light coat of vegetable oil, such as grapeseed. Any leftover horseradish sauce goes great with smoked salmon and crackers, or on a baked potato.

Ovenmeister’s Potatoes

Alexandrian chef“A good shake o’ salt ♪ Potato, potato ♪ “

—Eiko Carol, FFIX

This is one of those very simple recipes, like Tifa’s Premium Heart, where you might say, “Everyone knows how to do that.” But when I was growing up, we cooked potatoes in the microwave — I didn’t learn how to prepare a proper restaurant-style baked potato until I was an adult. The extra baking time is worth it!

  • Russet potatoes, up to 4
  • Grapeseed oil
  • Coarse sea salt
  • Butter
  • Sour cream
  • Shredded cheddar cheese
  • Snipped chives
  • Freshly-ground black pepper

Preheat oven to 350 degrees. Place a baking sheet on the lower rack to catch drippings.

While the oven is heating, scrub potatoes and pat dry. Poke each potato deeply with a fork about 5 or 6 times. Coat lightly with oil and sprinkle with salt.

Place the potatoes directly on the top rack of the oven. Bake about 1 hour, until skin is crispy and flesh underneath is soft. Remove from oven and use the fork to create a dotted line down the length of the potato. Press the ends of the potato towards each other until the line cracks open. Be careful, the steam will be very hot!

Place each potato in a bowl and serve with butter, sour cream, cheddar cheese, chives, and black pepper for topping.

Ruby’s Mini-Theater Chili

Ruby's Mognet letter to ZidaneCinna: “H-Hey, Ruby! I heard you started a mini-theater.”

Ruby: “That’s right, darlin’! My plays are a hit!”

Blank: “Cool! Let’s go watch!”

Marcus: “Yeah!”

Ruby: “Alright, cowboys! Zidane… You ain’t comin’, are ya? That’s awright, darlin’. Come on over whenever you want. Let’s go, boys!”

—FFIX

  • 2 tablespoons olive oil
  • 3 lbs. ground beef (chuck), 85% lean
  • 4 tablespoons hot chili powder
  • 2 tablespoons flour
  • 1 tablespoon kosher salt
  • 1 tablespoon packed brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 14-oz. can diced fire-roasted tomatoes with green chiles
  • 4 15-oz. cans of kidney beans, drained and rinsed
  • 4 cups chicken broth
  • 1 tablespoon white vinegar
  • Shredded sharp cheddar cheese
  • Finely diced white onion
  • Finely diced green jalapeno peppers
  • Oyster crackers or saltine crackers

Heat oil over medium-high heat in a large, deep skillet or Dutch oven. Add the ground beef, use a spatula to break into bite-sized pieces, and sprinkle with chili powder, flour, salt, sugar, cornstarch, cumin, and coriander. Cook, stirring occasionally, until well browned, 6–8 minutes.

Add tomatoes, beans, and broth. Bring to a boil, reduce heat to medium-low, and cover. Simmer, stirring occasionally, about 45 minutes.

Remove lid and continue to simmer until slightly thickened, about 15 minutes. Stir in vinegar and serve hot with cheese, onion, jalapeno peppers, and crackers for toppings.

Makes 12 heaping 1-cup servings. Per serving (does not include toppings): 414 calories, 19.6 g. fat, 7 g. saturated fat, 0.7 g. poly. fat, 9.1 g. mono. fat, 77.1 mg. cholesterol, 1224.7 mg. sodium (this will be less if you use homemade chicken stock instead of storebought), 340 mg. potassium, 27.4 g. carbohydrates, 7.3 g. fiber, 29.9 g. protein, vitamin A 2%, vitamin C 7%, calcium 8%, iron 24%

Treno Corn Pudding

Treno slums“Power to the people! We’ll never go hungry once we become nobles!”

—girl in the Treno slums, FFIX

  • 2½ cups water
  • ½ teaspoon kosher salt
  • ½ cup (70 g.) dry white corn grits
  • ¼ cup (1 oz.) grated sharp cheddar cheese or Parmesan cheese
  • 1 tablespoon half & half
  • 1 tablespoon butter
  • 2 teaspoons (10 g.) olive oil
  • ½ teaspoon Italian seasoning (a blend of dried basil, oregano, and other spices)

Bring water and salt to a boil in a large deep pan over high heat. Slowly stir in grits and reduce heat to medium-low. Simmer for about 30 minutes, stirring frequently and reducing heat as needed to prevent sticking, until mixture is thick and bubbling. Remove from heat and stir in cheese, half & half, and butter until melted. Divide between two bowls. Drizzle each bowl with 1 teaspoon olive oil and sprinkle with ¼ teaspoon crushed Italian seasoning.

Makes 2 servings. Per serving: 278 calories, 17 g. fat, 28 g. carbohydrates, 2 g. fiber, 6 g. protein, iron 2%

Cockatrice Pie

Terra at the Returner hideout“Food! Food! Bring me everything ya got!”

—Sabin Rene Figaro, FFVI

This savory treat goes great with Narshe Spiced Wine or a tankard of strong ale on a cold winter night.

  • 1 16-oz. package of frozen puff pastry dough (2 sheets)
  • 2 cups prepared stuffing
  • 2 cups coarsely chopped cooked cockatrice or turkey
  • ½ cup turkey gravy
  • Sea salt and freshly-ground black pepper, to taste
  • 1 cup mashed potatoes
  • ½ cup cranberry sauce

Defrost both sheets of dough at room temperature for 2 hours, or overnight in the refrigerator. Preheat oven to 400 degrees. Unroll each sheet of dough and use a pizza cutter or sharp knife to cut each sheet into 4 squares.

You should now have 8 squares of dough. In the center of each square, place ¼ cup stuffing. Stir together the turkey and gravy and place ¼ cup on top of each pile of stuffing. Sprinkle with salt and pepper. Add 2 tablespoons of mashed potatoes to each square, and top with 1 tablespoon cranberry sauce.

Start with the first square and fold each corner to the center of the pile, pressing the corners together until you have a messy bundle. Gently lift the bundle off the paper and transfer to a parchment-lined baking sheet. Repeat with the remaining 7 squares.

Bake for about 25 minutes, until bubbling and golden-brown. Remove from oven and let cool for 10 minutes before serving. Makes 8 pies.