Archive for April, 2010

Dear readers,

You have come to trust and respect Nourish! for the quality, taste, and ease of our recipes, and it is with a heavy heart that we must report that we have betrayed that trust. One of our recipes has contained a grievous error, and for that we must apologize.

It has been brought to our attention that one of our recipes, Spelt Revantusk with sardines and prosciutto, has been brought to print with an error. In particular, where the recipe should have called for orcish pepper, it instead called for orcish people.

We apologize to the orcs (especially Thur’kon, who is currently holding a blade to my throat – hi Thur’kon!) and to our readers. The peon responsible for both writing and editing that article (we are a bit short-staffed) has been sacrificed to Mal’ganis

The editor responsible for the previous sentence, as well as the peon mentioned, have been sold for competition in the gladiatorial

Well, now we’re really short-staffed.

We hope that we can rebuild your trust and faith in us. The recipe in question has been withdrawn and all existing copies have been destroyed. In the meantime, we invite you to read the rest of our recipes and we ask for your comments and questions regarding any of them.

With our apologies (Thur’kon, you can put the sword down now),
The Nourish! Editorial Staff

The tauren cook looked up as the sound of cheering met her ears. Even muffled by the walls of the traders’ longhouse, the sound of a successful hunt returning to Bloodhoof was unmistakable. But there was something else, an undertone that set Mit’s neckfur on end, and as she listened, ignoring the pot in front of her, it became clear: one of the hunters had done something special.

Mit rushed to the door of the longhouse and peered out. On the shoulders of the crowd rode Tharake, one of the youngest hunters in the tribe, back from only his second hunt. He was holding his spear aloft, blood staining the flint tip. Behind him, the crowd held up his trophy kill, and Mit grinned as she recognized the characteristic pink feathers. Only a novice hunter would be that bold. But now the path from Bloodhoof to Thunder Bluff would be safer.

And Bloodhoof Village would eat well tonight…

Mazzranuggets

Mm, chicken bits.
These are simple and quick to make – the longest step is “heat the oil” – and great for feeding huge numbers of people on short notice. It’s also pretty cheap, especially since it largely uses common pantry ingredients. If you have leftover nuggets, they can be refrigerated for several days or frozen for up to a week, and make an excellent base for Kissless’ Chicken Quickie.

Ingredients

  • 2 lbs boneless, skinless chicken breast
  • 1 c white flour
  • 1 tsp salt
  • 1 tsp garlic pepper
  • 1/4 c fresh tarragon
  • 2 T olive oil
  • 2 T unsalted butter

Directions

  1. Chop the chicken into nugget-sized chunks (about 1″x1″x1/2″). Place into a sealable plastic bag.
  2. Place the flour, salt, and garlic pepper into the bag as well. Seal it and shake vigorously until the chicken chunks are coated.
  3. Heat the oil and butter in a large frying pan over medium heat.
  4. When the butter has fully melted and mixed with the oil, place the breaded chicken chunks into the pan. (Don’t just dump them out, unless you want surprise dumplings.) After you’re sure all the chunks are out, discard the bag, flour and all.
  5. Sauté the chicken for 10-15 minutes, turning occasionally to ensure that all sides are evenly cooked. You want the chicken to get a nice golden-brown on the outside and be white all the way through.
  6. When the chicken is finished cooking (see above), cover a plate with a paper towel or cheesecloth and place the chicken on the towel/cloth to cool for 1-2 minutes.
  7. Serve with whatever condiments you enjoy with chicken. (I eat mine plain; my wife and son, with ketchup.)

Comments? Questions? Leave them below!

Chris lives on Twitter and, occasionally, at his blog Duct Tape and a Prayer. You may email him by sending a note to chris @ etherjammer DOT com.