Seasoned Midgardsormr

Seasoned Midgardsormr“You can never have too many spices.”

—Ignis Scientia, FFXV

You’ll need wooden skewers for this recipe. Make sure to soak them in water for at least 30 minutes before grilling.

  • ½ tablespoon coriander seeds
  • ½ tablespoon cumin seeds
  • ½ tablespoon cardamom seeds
  • ½ tablespoon whole black peppercorns
  • ½ teaspoon fennel seed
  • ½ teaspoon mustard seed
  • ½ teaspoon whole cloves
  • 1 tablespoon smoked paprika
  • ½ tablespoon turmeric
  • ½ tablespoon nutmeg
  • ½ teaspoon cayenne pepper
  • 28-ounce can of whole peeled tomatoes
  • 6 large garlic cloves, peeled and halved
  • 1 tablespoon grated ginger (about 3 square inches)
  • 7 ounces plain Greek yogurt, such as Fage
  • ¼ cup fresh lemon juice (about 1 large or 2 small lemons)
  • ¼ cup olive oil
  • 1 tablespoon kosher salt
  • 2 pounds skinless, boneless chicken thighs, cut into 1½” cubes
  • 1 cup heavy cream
  • Sesame seeds
  • Fresh cilantro
  • Cooked basmati rice

Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seed, mustard seed, and cloves in a small skillet over medium-high heat. Toast until fragrant, about 2 minutes. Grind the toasted spices in a clean coffee or spice mill and transfer to a medium bowl. Stir in paprika, turmeric, nutmeg, and cayenne.

Pour the tomatoes and their juices into a food processor or blender and add garlic, ginger, and the bowl of spices. Blend until smooth.

In the bowl, whisk together yogurt, lemon juice, olive oil, salt, and ¼ cup of the tomato mixture. Place chicken in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for 4 to 8 hours. Transfer the tomato mixture to a storage container and refrigerate.

Thread chicken tightly onto skewers. Heat the tomato mixture in a saucepan over medium heat. When it’s bubbling, stir in cream and 1 cup water. Bring to a boil, reduce heat, and simmer for 6 to 8 minutes.

Grill over medium-high direct heat for 3 to 4 minutes per side until well browned on all sides. Transfer skewers to a platter and let rest for 5 minutes.

In the center of each plate, place a large serving of sauce. Arrange skewers on top and garnish to taste with sesame seeds and cilantro. Serve with basmati rice.

Advertisements

Chocobo’s Paradise

Choco returns to Mene“Oh!!! Legend was true, kupo! I’ll tell you a secret. I’m looking for paradise on earth!”

—Mene, FFIX

Make sure you have plenty of fresh limes on hand for this delicious summer treat. The mug should be chilled in the freezer prior to preparing the drink.

  • 1 16-ounce mythril mug (you can substitute copper)
  • ½ ounce (1 tablespoon) fresh lime juice
  • Ice cubes
  • 2 ounces (¼ cup) rum
  • 6 ounces (half a bottle) ginger beer
  • Lime wedge
  • Fresh mint

Pour or squeeze fresh lime juice into the mug and add 2 or 3 ice cubes. Add rum and fill with ginger beer. Stir and serve with a wedge of lime and a sprig of mint.

Costa Del Sol Carnitas Tacos

Cloud and Mukki in Costa Del Sol“Damn! Sure is hot here! But I sure feel better now that I can say good-bye to this sailor suit.”

—Barret Wallace, FFVII

  • 4 pounds pork shoulder, cut into 4 pieces
  • 2 tablespoons salt
  • 2 tablespoons freshly-ground black pepper
  • 2 tablespoons ground cumin
  • 2 tablespoons dried Mexican oregano
  • 2 heads of garlic
  • 1 tablespoon olive oil
  • 32 corn tortillas
  • 1 red cabbage, thinly sliced
  • 4 ripe avocados, peeled and sliced
  • 4 thinly sliced red radishes
  • 8 limes, cut into wedges
  • Flaky sea salt

Place the pork in a casserole dish. Combine the salt, pepper, cumin, and oregano and sprinkle all over the pork. Marinate in the refrigerator, covered, for at least 2 hours or overnight.

Preheat the oven to 350 degrees. Cover the dish tightly with aluminum foil and bake for about 90 minutes.

Peel most of the papery outer skin from a whole head of garlic, leaving the bulb intact. Trim a half-inch off the top to expose the cloves inside. Repeat with the second bulb. Tuck the bulbs between the pork pieces, cut sides facing up, and drizzle with olive oil.

Reduce heat to 300 degrees. Bake, uncovered, for 30 minutes. Turn the pork pieces and bake for 30 more minutes, until internal temperature reaches about 200 degrees.

Remove the casserole dish from the oven and allow the pork to cool. When it’s cool enough to handle, shred the meat, removing bits of fat. Warm the tortillas over the stove.

Serve tacos with cabbage, avocado, and radishes. Squeeze a lime wedge and some soft garlic on top before eating and sprinkle with sea salt. Makes 32 tacos, enough to serve 8–10 people.

Steakhouse-Style Mandragora

Mandragoras in FFVII“Thought to be a variant of mandragora, for the vines that reach up from its collar, covering its face like a mask. Notes the famed naturalist, Merlose: ‘It weareth its skin in layers, much like to the root of similar name, perhaps for the proffering of protection ‘gainst the cold.'”

—bestiary entry, FFXII

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 10 ounces sliced crimini mushrooms
  • 2 leeks, trimmed, halved, thickly sliced, and rinsed well
  • 6 large garlic cloves, peeled and halved
  • A few sprigs of thyme
  • A pinch of kosher salt
  • 1 tablespoon capers
  • 1 tablespoon red wine
  • Freshly-ground black pepper, to taste
  • Fresh baguette

Heat butter and oil in a large skillet. Add mushrooms, leeks, garlic, thyme, and salt, and saute over medium heat for about 30 minutes, until leeks are very tender. Add capers and red wine and season with black pepper. Cook for about 5 minutes more, until liquid has evaporated. Stir well and serve with warm bread. This recipe pairs beautifully with Basch’s Campfire Steak or Bahamut’s Baseball Steak, but it’s so good you can eat it all by itself.

Mandragora Jam

Mandragora, FFIX“A vexing Representative of the Deadly Nightshade Family has been sighted nearby Rabanastre!”

—bestiary entry, FFXII

I initially wanted to write this as a vegetarian recipe, but the addition of bacon makes it such a good partner for meat-based dishes like burgers that I couldn’t resist. However, it’s just as good if you leave the bacon out. You can substitute a tablespoon of olive oil instead.

If you decide to include the bacon, save the leftover grease and use it to make Oglop-Oiled Popped Corn.

  • 6 oz. smoked bacon, uncooked (about 4 slices)
  • 1 shallot, peeled and chopped
  • 2 pounds fresh tomatoes, washed well, stems removed, and chopped (about 3 cups)
  • 1 serrano chile pepper, minced
  • ¼ cup apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon packed brown sugar
  • 1 tablepoon sea salt
  • 1 tablespoon ras el hanout
  • Freshly ground black pepper, to taste

Arrange the bacon on a baking sheet and place in an unheated oven. Turn the heat to 425 and cook until crisp, about 20–25 minutes, turning once halfway through the cooking time. Transfer the bacon to paper towels to cool.

Heat a Dutch oven or large deep-bottomed skillet over medium-high heat. Drain the bacon grease from the baking sheet into a sturdy container. Remove 1 tablespoon and add to the skillet. Save the rest in the fridge for later use (optional).

Add the chopped shallots to the skillet. Cook for a few minutes, stirring occasionally, until they begin to brown. Add the chopped tomatoes, chile pepper, vinegar, honey, brown sugar, salt, ras el hanout, and few grinds of black pepper. Bring to a boil, stirring frequently until the sugar dissolves. Reduce heat to medium-low and crumble in the bacon.

Simmer for about 1 hour, uncovered, until the consistency is as thick as you like it. (The jam will thicken more in the fridge.) Remove from heat and let the jam cool, then pour into freezer-safe containers and freeze for up to 4 months. It will keep in the fridge for up to 1 week.

Makes about 20 ounces of jam. Per 2-tablespoon serving: 78 calories, 4 g. fat, 7 g. carbohydrates, 1 g. fiber, 3 g. protein, iron 2%

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!

Echo Herb Stuffing

Locke Cole in Thamasa“An herbal medicine used with minimal preparation. The leaves are ground up and swallowed to cure throat ailments.”

—description in Bravely Default

A natural companion to Echo Herb Chicken, this dish is also an excellent accompaniment to Roast Cockatrice. Use any leftovers to make Cockatrice Pie.

  • 1 pound sourdough bread
  • 1 pound hot Italian pork sausage
  • 2 tablespoons olive oil
  • 1 large yellow onion or two small onions, peeled and diced (about 1½ cups)
  • 4 medium carrots, chopped (about 1½ cups)
  • 4 celery stalks, diced (about 1 cup)
  • ¼ teaspoon sea salt
  • ½ cup chopped Italian parsley
  • 3 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • Freshly ground black pepper, to taste
  • 1½ cups chicken broth
  • ½ cup dry white wine, such as Sauvignon Blanc
  • 2 eggs, lightly beaten

The day before you want to serve the stuffing, cut the bread into ½-inch cubes. Spread the cubes out on a baking sheet and leave them uncovered on the counter or in the oven to dry overnight.

Remove the casings from the sausage and chop into ½-inch pieces. Heat olive oil in a large, deep skillet or Dutch oven and add sausage, onion, carrots, celery, and sea salt. Cook, stirring occasionally, until sausage is browned and onions are golden, about 10 minutes. Remove from heat and set aside.

Transfer the bread cubes to a large bowl and add the sausage mixture from the skillet. Toss with parsley, sage, thyme, rosemary, and pepper. Add broth and toss until liquid is absorbed. Stir in the eggs.

Heat the oven to 375 degrees. Coat a 9×13″ ceramic baking dish with cooking spray. Spread the stuffing in the dish, cover tightly with foil, and bake until heated through, about 30 minutes. Remove the foil and continue to bake until the top is lightly browned and crisp, another 20 to 30 minutes. Serve hot.