Grilled Saxham Beans and Peaches

Noctic at Furloch Farms“Beeeans?”

—Noctis Lucis Caelum, FFXV

  • ½ pound trimmed green beans
  • 1 white peach, cut into ½-inch wedges
  • 1 tablespoon sliced almonds
  • 1 tablespoon olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon balsamic vinegar

Prepare grill for medium-high heat. Toss beans with ½ tablespoon olive oil and season to taste with salt and pepper. In a separate bowl, toss sliced peach and almonds with ½ tablespoon olive oil. Transfer beans to a grill pan and cook, stirring often, until beans are crisp and tender, about 10 minutes. Stir in peaches and almonds and cook for a couple minutes more, until peaches are tender. Toss with vinegar and serve immediately.

Makes 2 servings.

Grilled Wild Barramundi

Grilled Wild Barramundi“You’re fishin’ up a storm.”

—Gladiolus Amicitia, FFXV

  • 2 barramundi (sea bass) or other white fish, about 1 pound each, cleaned and fins trimmed
  • Kosher salt and freshly ground black pepper
  • 1 lemon, cut into 8 wedges
  • 1 teaspoon crushed red chile flakes
  • 1 teaspoon turmeric
  • 2 fresh thyme sprigs
  • 2 fresh marjoram sprigs
  • Olive oil

Clean and oil the grill grate thoroughly to ensure the fish won’t stick. Prepare grill for medium-high heat.

Pat fish dry and rub all over with olive oil. Season inside and out with salt and pepper. Sprinkle cavities with chile flakes and turmeric. Stuff each cavity with 2 lemon wedges, reserving the remaining 4 wedges for later use. Add 1 thyme sprig and 1 marjoram sprig to each cavity.

Place fish on the grill. Test after about 5 minutes by pressing up through the grate with a carving fork. If it doesn’t release easily, let it cook longer before attempting to flip it. Once it’s ready to flip, position a spatula on the other side of the fish to complete the roll.

Continue to cook until slightly charred and cooked through, about 135 degrees, 10–15 minutes total. Serve with lemon wedges.

Makes 2 servings.

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.

Lucis Tavern Skewers

kingsglaive“Tastes like a chocobo turd.”

—Libertus Ostium, Kingsglaive

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

  • 2 cups mirin
  • 2 cups soy sauce
  • 1 cup dry sake
  • 2 tablespoons packed dark brown sugar
  • 1 tablespoon freshly ground black pepper
  • 6 large garlic cloves, peeled and halved
  • 1 tablespoon grated ginger (about 3 square inches)
  • 16 large scallions, cut into 1″ pieces
  • 1 pint cherry tomatoes
  • 2 pounds skinless, boneless chicken thighs, cut into 1½” cubes

Mix mirin, soy sauce, sake, sugar, pepper, garlic, ginger, green parts of the scallions, and 1 cup water in a medium saucepan. Bring to a boil and reduce heat to medium-low. Cook until liquid is reduced by half, about 1½ hours.

Thread white parts of the scallions, cherry tomatoes, and chicken tightly onto skewers. Grill over medium-high direct heat for 3 to 4 minutes per side until well browned on all sides, brushing with sauce every 30 seconds until a glaze forms. Transfer skewers to platter, drizzle with remaining sauce, and serve immediately, preferably with a cold beer.

Festival of the Hunt Roast

ZaghnolBreeder: “This year’s specimen is perfect. Nothing can stop him! Ha ha ha! What power!”

Soldier: “Hey, make him stop! It’s too early to let him loose!”

Breeder: “How? I have no control over him.”

Soldier: “Dammit! Open the gate at once! The gate’s gonna fall apart!”

Breeder: “GO, ZAGHNOL!”

—FFIX

This recipe takes all day (and sometimes into the night), so plan ahead and get all your tools and ingredients together the day before. A good-quality digital thermometer is an absolute necessity, and make sure you have enough wood to keep the fire going for 12 hours! If you don’t have access to a grill, you can also cook the pork in the oven, but you’ll lose that special flavor that comes from the wood smoke.

  • 1 Boston butt (bone-in pork shoulder roast, 4 to 6 pounds)
  • ½ teaspoon kosher salt per pound of meat
  • 1 teaspoon whole cumin seed
  • 1 teaspoon whole fennel seed
  • 1 teaspoon whole mustard seed
  • 1 teaspoon whole coriander
  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • Barbecue sauce (Mandragora Jam works well)
  • 10 to 12 hamburger buns

Begin 12 to 24 hours before you plan to start cooking. Trim most of the fat, but not all, leaving about 1/8″. Pork butt often comes tied with butcher’s twine to keep them from falling apart. If yours is not already tied, tie it with twine. Wash and thoroughly dry the meat, then salt it and refrigerate overnight.

Prepare a grill or smoker for indirect heat. Place cumin seed, fennel seed, mustard seed, and coriander in a grinder and grind fine. Transfer to a small bowl and stir in chili powder, onion powder, and paprika. Wet the meat all over with water and cover with the rub.

Place the meat fat-side down on the grill and cook at 225 degrees for about 10–12 hours, checking once per hour to make sure fuel is sufficient and smoker temperature is under 250 degrees. For the first couple of hours, you can also add a handful of hickory or cherry wood chips every half-hour or so, if desired.

The meat is done when temperature at the very center reaches at least 195 degrees. Transfer the pork roast to a cutting board, loosely tent it with aluminum foil, and let rest for 15 minutes.

Wearing heavy-duty rubber gloves if desired, pull off and discard any skin from the meat, then pull the pork into pieces, discarding any bones or fat. Using your fingertips or a fork, pull each piece of pork into shreds 1 to 2 inches long and 1/8 to 1/4 inch wide.

Serve on hamburger buns with barbecue sauce on the side for topping. Fried in a little fat, leftovers make great carnitas tacos the next day.

Luca Stadium Chicken and Rice

Tidus and Yuna in Luca Bar, FFX“I hate it when this cafe is so packed. Every place in town is packed during the tournament. It’s a nightmare trying to find a place to eat.”

—a man in Luca, FFX

You’ll need kabob skewers for this recipe. Double-pronged ones like this are useful so the meat doesn’t slip around.

For the chicken marinade:

  • 2 tablespoons brown sugar
  • 2 tablespoons black peppercorns, coarsely ground
  • 2 tablespoons allspice berries, coarsely ground
  • 2 tablespoons whole cloves, coarsely ground
  • 2 tablespoons kosher salt
  • 2 tablespoons grated ginger (about 6 square inches)
  • 1 tablespoon pumpkin pie spice
  • 1 cup fresh lime juice
  • ½ cup peanut or grapeseed oil
  • 6 medium green onions, chopped
  • 4 Scotch bonnet or habanero chiles, stemmed and minced
  • 1 bunch of fresh thyme sprigs, divided in half
  • 1½ pounds skinless, boneless chicken breast tenders
  • 1½ pounds skinless, boneless chicken thighs

For the rice:

  • 2 tablespoons peanut or grapeseed oil
  • 10½ oz. long-grain brown rice, jasmine or basmati (about 1½ cups)
  • ½ yellow onion, peeled and chopped
  • 4 garlic cloves, peeled and chopped
  • 1 tablespoon sea salt
  • 1 can coconut milk
  • 1 can red kidney beans, drained and rinsed

Combine marinade ingredients and half the thyme sprigs. Divide into two containers. Set aside one of the containers in the refrigerator (it will be used later as sauce for the cooked chicken). Add the raw chicken to the other container. Cover and refrigerate for at least 6 hours or overnight.

While the chicken is marinating, heat 2 tablespoons of oil over medium-high heat in a heavy-bottomed soup pot or Dutch oven. Add the rice and saute until it starts to turn golden, about 2 minutes. Add onion, garlic, and salt. Stir and continue cooking for about 10 more minutes, reducing heat as needed and being careful not to let the rice burn.

Pour the coconut milk into a large measuring cup and add water until there are 4 cups of liquid in total. Slowly pour liquid into the rice. Stir in beans and bring to a simmer. Add the other half of the thyme sprigs and continue cooking until all liquid has been absorbed. Lower heat to very low and cover for 5 minutes. Remove from heat and set aside for 15 minutes.

About 1 hour before you’re ready to start cooking the chicken, soak the wooden skewers in water so they won’t burn. Prepare a grill for direct heat, using wood chunks such as pimento or apple if available.

Discard marinade. Thread the chicken onto the skewers. Grill at 350 degrees with the lid closed for about 5 minutes on each side, until beginning to blacken. Transfer to a platter and serve with rice and the other container of sauce for dipping.

Mandragora Sauce

Mandragoras“Upon consuming this vegetable, one loses interest in all, the will to act… quite gone. Recognized as a highly effective reagent for inducing languidness. The manner of its use is up to you. It is the lowly tomato stalk, and by all rights should be thrown away.”

—bestiary entry, FFXII

  • 5 pounds fresh tomatoes, washed well and stems removed
  • 1 large yellow onion, quartered lengthwise and sliced crosswise (about 2 cups)
  • 1 fennel bulb, ends removed, halved, and sliced thickly
  • 1 head of garlic (about 8-12 cloves), peeled
  • ¼ cup olive oil
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon sea salt
  • 1 teaspoon turbinado sugar
  • Freshly ground black pepper, to taste
  • 2 large basil sprigs
  • 2 fresh oregano sprigs

Preheat smoker or oven to 425 degrees. Spread tomatoes, onion, fennel, and garlic on a baking sheet (you may need two) and cook for about 1 hour, until tomatoes are beginning to break down and onion is lightly browned. Let cool slightly before transferring to a blender or food processor (you might have to do this in batches). Blend until combined.

Heat olive oil in the pot over medium heat until it begins to shimmer, then add red pepper and cook for about 1 minute, until fragrant. Pour the tomato puree back into the pot and add ½ cup water, salt, sugar, and pepper. Stir well, tuck in basil and oregano sprigs, and simmer over medium-low heat for 1 hour. Check flavor and add more salt if necessary. Continue simmering for about 1 more hour until the consistency is as thick as you like it.

Remove basil and oregano. Let the sauce cool, then pour into freezer-safe containers and freeze for up to 4 months. Can be used as a pasta or pizza sauce.