Throwing the Gauntlet (13/8) - Jaezred
Aug 14, 2024 5:10:55 GMT
Delilah Daybreaker and Andy D like this
Post by Jaezred Vandree on Aug 14, 2024 5:10:55 GMT
Abyssal Chicks, Roasted & Flambéed
By Lord Jaezred Vandree
INGREDIENTS:
• 2 abyssal chicks, gorged on fatty meats
• 1 bottle of pomegranate brandy
• 1 tablespoon of abyssal chicken fat
• 1 ounce of Phlegethon lava brandy
• (Garnish) Fresh figs
• (Garnish) Juniper berries
DIRECTIONS:
1. Drown the abyssal chicks in pomegranate brandy. Let them marinate for 2 hours.
2. Remove the leathery skin and talons.
3. Roast whole in a ramekin with abyssal chicken fat for 8 minutes or until they turn golden-brown.
4. Put the ramekin, with still-sizzling fat, on a tray garnished with figs and berries.
5. Flambé the chicks using Phlegethon lava brandy. Serve.
AUTHOR’S NOTES:
I do not typically write recipes that use such esoteric ingredients, but I am feeling rather indulgent today.
The horrid little creature known as the abyssal chicken famously (or infamously?) tastes just like regular, fatty chicken when cooked. However, what is less well-known is that the meat of its chick has a much richer, more complex flavour profile — including, remarkably, subtle tones of hazelnut! — but with the same delicious gamey texture. And supposedly, it tastes even better when the chick has been engorged to twice its normal size.
The roasted chick is eaten whole — yes, bones and all. I recommend putting it in your mouth feet first, for the head presents a nice surprise when you crunch down on it and the sweet and savoury juices burst onto your tongue.
Whilst the star ingredient is sourced from the Abyss, this delightfully debauched dish is most certainly an infernal invention; only devils could imagine such a decadent way to consume demon birds. In fact, it is rumoured to be the Lord of the Ninth’s favourite dish. Mortals trying it are traditionally advised to cover their heads with a shroud as they eat, to hide their faces from the gods in shame for this sinful indulgence.
Neither sin nor shame in savouring the pleasures of life, I say. Feast like the King of the Hells, dear reader, with a glass of infernal red and a cigar afterward. Asmodeus enjoys the finest cigars in all the planes, and apparently it isn’t that hard to acquire a box from one of his warehouses in Nessus. He wouldn’t even notice it missing. You need only skill, wit, determination, and a few extraordinary friends…and maybe someone who specialises in stealth teleportation.
Inspired by the traditional French ortolan recipe. Image from NBC’s Hannibal.
By Lord Jaezred Vandree
INGREDIENTS:
• 2 abyssal chicks, gorged on fatty meats
• 1 bottle of pomegranate brandy
• 1 tablespoon of abyssal chicken fat
• 1 ounce of Phlegethon lava brandy
• (Garnish) Fresh figs
• (Garnish) Juniper berries
DIRECTIONS:
1. Drown the abyssal chicks in pomegranate brandy. Let them marinate for 2 hours.
2. Remove the leathery skin and talons.
3. Roast whole in a ramekin with abyssal chicken fat for 8 minutes or until they turn golden-brown.
4. Put the ramekin, with still-sizzling fat, on a tray garnished with figs and berries.
5. Flambé the chicks using Phlegethon lava brandy. Serve.
AUTHOR’S NOTES:
I do not typically write recipes that use such esoteric ingredients, but I am feeling rather indulgent today.
The horrid little creature known as the abyssal chicken famously (or infamously?) tastes just like regular, fatty chicken when cooked. However, what is less well-known is that the meat of its chick has a much richer, more complex flavour profile — including, remarkably, subtle tones of hazelnut! — but with the same delicious gamey texture. And supposedly, it tastes even better when the chick has been engorged to twice its normal size.
The roasted chick is eaten whole — yes, bones and all. I recommend putting it in your mouth feet first, for the head presents a nice surprise when you crunch down on it and the sweet and savoury juices burst onto your tongue.
Whilst the star ingredient is sourced from the Abyss, this delightfully debauched dish is most certainly an infernal invention; only devils could imagine such a decadent way to consume demon birds. In fact, it is rumoured to be the Lord of the Ninth’s favourite dish. Mortals trying it are traditionally advised to cover their heads with a shroud as they eat, to hide their faces from the gods in shame for this sinful indulgence.
Neither sin nor shame in savouring the pleasures of life, I say. Feast like the King of the Hells, dear reader, with a glass of infernal red and a cigar afterward. Asmodeus enjoys the finest cigars in all the planes, and apparently it isn’t that hard to acquire a box from one of his warehouses in Nessus. He wouldn’t even notice it missing. You need only skill, wit, determination, and a few extraordinary friends…and maybe someone who specialises in stealth teleportation.
Inspired by the traditional French ortolan recipe. Image from NBC’s Hannibal.