The Seeker: Hanford's Cookbook

Family Recipes

Outline

 

Roastery Emi Bird and Sage

Deep Fried Furea with Honey Mustard Sauce

Whoopie Pie with Cream Cheese Jasmine

Tenderized Bell of Bisque

Braised Salmon with Lyr Vinaigrette

Aoi Fish and Seaweed

Copper Ribeye and Mash

Sharias and Black Pepper

Top Trion with Seared Eel and Watercress

Brisket Cut with Aelwyn Wine Sause

 

Aoi Fish in Wrapped Seaweed

It is a bright and light fish meal that tastes of the sea.   Yield: 8 servings Prep Time: 45 minutes Cook: 90 minutes

Hanford’s Recipe Review

  Taste: The tenderness of the meat is exquisite and tossed on top with the rice, then seaweed. It is like the taste of the ocean. Texture: The fish is moist, and the seaweed is salty. Ease: Very easy to prepare and get a hold of. Appearance: It makes for a colorful presentation by using the natural color of the Aoi meat and highlighting it with the green of the seaweed. Pros: The biggest pro is how easy it was to prepare. Cons: Aoi fish typically comes with a jewel of the sea, but this one didn’t

Ingredients

  1 Aoi Fish 2 Tablespoons Salt 2 Tablespoons Black Pepper 2 Tablespoons Pickled Ginger 6 Seaweed

How to Prepare

I took the kids to a private cove on the banks of the Sterile Sea, a few miles north of Lebrook. One of the girls was wading in the blue waters a little way out from the rocky shore when she suddenly screamed. I ran towards her and saw that a large Aoi fish was trapped in the cove. Since it was nearly lunchtime, I decided to catch the fish and cook it for our meal. I asked the rest of the kids to dive for some seaweed and start a fire. Meanwhile, I dressed and removed the scales from the Aoi fish. I felt sad that the fish didn't have a crystal, which is a beautiful treasure often found in these types of fish. I thought it could still be in the cove somewhere.   The children started cooking the rice using the salty waters of the Sterile Sea. It made me proud to see them be self-reliant. It takes about 20 or so minutes for the rice to finish. That was enough time for me to finish preparing the fish. Now that the rice is completed. We combined the rice with the seaweed and then added the Aoi on top. Luckily, I had some pickled ginger to add on top of the fish. Now that all the ingredients are together, you will want to roast them over the open flames for about a five minutes per side.

Copper Ribeye Roast and Mash

A slow-cooked ribeye roast tied with copper wire is excellent for a family holiday dinner. The mashed potatoes are creamy with a little kick of horseradish and chives.   Yield: 8 servings Prep Time: 45 minutes Cook: 90 minutes  

Hanford’s Recipe Review

Taste: The copper wire adds a very unusual tang to the meat that some people may not like. But, the horseradish mash gives the meal a nice kick. Texture: The meat is moist, and the mash is creamy. Ease: This is a complicated meal to make, and takes a lot of effort to get it done right. Appearance: The copper adds a beautiful presentation to roast and mash. Pros: Capturing the juices makes for the best gravy. Cons: The time it takes to cook and suffering through the smell of good food.

Ingredients

3lbs. Bone-In Ribeye 1 Spool Copper Wire 2 Tablespoons Salt 2 Tablespoons Black Pepper 2 Tablespoons Garlic Powder 1 Tablespoon Thyme 2 Tablespoons Chile Powder 1 Cup Brown Sugar 6 Atbrook Swamp Potatos 1 Cup Butter ½ Cup Cream 2 Tablespoons Horseradish 1 Tablespoons Chives

How to Prepare

I came across a former orphan living on the streets, and she was cooking a gull wrapped with a copper wire. She mentioned that the pesky bird killed her pet rat. However, she mentioned that the copper wire makes the gamey flesh of the gull taste better. And another nasty seagull is harassing/watching her rats from a distance. That inspired me to try this technique with a better cut of meat.   I bought a 3lbs Bone-in ribeye and wrapped the gorgeous meat with the copper wire, and pre-heated the oven. You take your spices and combine them. Apply your freshly mixed ingredients and rub them all over on the roast. Place the meat into the oven for about 1 ½ - 2 hours.   Atbrook potatoes are inexpensive root vegetables that are easy to cook. Typically, someone has to go to Atbrook for these potatoes. Luckily, there was a local grower near the Hare’s Foot. I was able to get six of them. Make sure to clean the potatoes before preparing them for the boiling pot. Once clean, you will need to cut the potatoes into 1-inch cubes or smaller. Slicing the root vegetables this way makes cooking and smashing easier. Place the potato cubes into a boiling pot of water for about 20 minutes. Next, work on the horseradish as the potatoes are cooking. Combine the butter, cream, and horseradish shavings into a bowl and stir. Mix it thoroughly and then let it rest in a cool place until the potatoes are ready to be mashed. Take the pot off of the stove and drain the boiling water. Let the potatoes rest for a little while before smashing them. Mix the horseradish sauce slowly while mashing the soft potatoes. After it is thoroughly mixed together, add the chives.

Sharias and Black Pepper

A fast meal that doesn’t need much time or other ingredients to create. It is an excellent meal for people who don’t have the budget for the best quality fowl.   Yield: 4 servings Prep Time: 45 minutes Cook: 30 minutes  

Hanford’s Recipe Review

  Taste: The Sharias fowl is a pretty gamey meat source. So, expect some chewing. The spices in this recipe do bring out the flavors in the meat. Texture: The foul is tough and grainy. Ease: These birds are cheap and easy to prepare regardless of budget and access to spices. Appearance: The bright color of the sauce topped with green beans gives the dish an ideal aesthetic. Pros: Easy to make and affordable. Cons: The meat is gamey and tough.

Ingredients

1 Sharias Fowl 1 Orange 1 Lemon 1 Onion 6 Tablespoons Butter 2 tablespoons Salt 1 tablespoon Black Pepper 1 Cup Sugar ½ Cup Heavy Cream 1 Cup Green Beans 1 Onion 1 Bell Pepper 1 Garlic 5 Tablespoons Sliced Almonds Olive Oil

How to Prepare

The children and I found a Sharias fowl lurking about the warehouse district on our way to the park. They manage to corner the ugly bird. So, instead of heading to the park, I opted to give the kids a cooking lesson. All kids should learn how to prepare their own food. And using a Sharias fowl is an excellent way to learn.   We took the bird home, and I showed them how to pluck and dress it. It is easier and more efficient to pluck a bird upside down starting from the drumsticks. Next, I had the children watch without covering their eyes as I removed the insides. During this time, some of the children heard the calls of other Sharias fowl. I told them, “We’ll get to them in good time.” Then, I showed the children how to properly use a knife to carve Sharias into smaller pieces: drumsticks, wings, and breasts. After that, we generously seasoned the meat with pepper, salt, garlic, and chile. We did use a mallet on the breast to tenderize it before seasoning. Place Sharias into an oven for 40-45 minutes.   There are different options for making the sauce, such as sweet, sour, or savory. We went for a sweet sauce since it was the kids' choice. I made a caramelized citrus sauce, which is relatively easy to prepare. Here's how to do it: pour all the sugar into a saucepan and melt it, stirring constantly with a wooden spoon to prevent it from burning. Once the sugar has dissolved, add butter and stir until it's melted too. After that, add the cream and the shredded orange and lemon zest. The citrus acid from the fruit will balance out the sugar. After the caramelization is complete, in about 6 minutes, glaze the sauce over the baking Sharias periodically during the cooking. We can all use the leftovers for dipping.   To prepare the green beans, first cut them up along with the bell pepper and onion. Preheat a skillet and add some olive oil to it. Then, stir in the vegetables using a wooden spoon until the onions turn golden brown. Finally, slice the almonds and sprinkle them over the green beans.  

Top Trion with Seared Eel and Watercress

It's a simple steak recipe slowly smoked over several days with minimal seasoning paired with delicious side dishes that can quickly satisfy your hunger.   Yield: 3 servings Prep Time: 7 days Cook: 1 hour 30 minutes

Hanford’s Recipe Review

  Taste: Leaving the meat to marinate in a wood fire smoker imparts a unique flavor, but unfortunately, the eel is old and a bit off. The watercress was a pleasant surprise. Texture: The steak didn’t take much tenderizing to bring out the smokey flavors. Sadly, the eel wasn’t fresh. It had a gamey texture to it. There was an unusual silky thread texture as thin as spider silk. I found it refreshing. Ease: Luckily, I got a friend with a smoker outside of town. If you don’t have a smoker or someone with a smoker, tenderize the meat until it is nice and then with a hammer. The eel and watercress are also hard to come by. They are known to live beneath ruins in the underdark. Appearance: Pros: The sauce's texture resembles that of spider silk, which has made it worth trying. Cons: The meat source runs in large packs, making it dangerous to separate a single animal. Obtaining the ingredients is also tricky and risky.  

Ingredients

½ lbs. Trion - Taking down one of these hairy beasts can be challenging but worth it. Properly prepared, it can make a delicious meal. 1 Eel - These denizens of the underdark lakes are tricky to prepare appropriately. If done wrong, it could lead to a form of paralyzation. However, the taste is worth it when done correctly. 3 cups Watercress - The watercress is a multi-purpose green leaf, and various dishes can use the simple green leaf. 1 Onion - Always use a whole yellow onion. ¼ cup Butter - Butter from Auroch milk works best for this dish. 2 tablespoons Salt 2 tablespoons Pepper 2 tablespoons Garlic Powder 2 tablespoons Brown Sugar Banana Pepper(Optional) All-purpose flour Olive Oil

How to Prepare

Trion meat is a hard slab of beef to get a hold of. These creatures typically run in large herds and travel in the northern mountain range near the Tower of Atos. Luckily, we found these sturdy creatures grazing with a few smaller beasts near Pessac. For the best flavor and tenderest meat, it is best to capture them alive. Unfortunately, we were only able to capture one. The other had passed away defending its kin.   The tricky part is to calm down the beast. Killing a riled-up Trion will spoil the tenderness of the meat since the muscles are all tense. The best way is to use a paralytic injection at the base of the spine for the best result. After administering the drug, the muscles will shortly relax, and we can begin prepping the meat.   The Trion's hide is thick and hairy, so you'll need to make strategic slices along the outer neck, inner arms, and inner legs while it's paralyzed to bleed and dress it. The next step is to skin it. This step will take some time. These beasts are pretty big. However, you can sell the fresh skin to a leatherworker for some extra coin. After removing the skin, you will need to massage the spices into the meat before smoking it for several days.   Getting the eel can be a dangerous path in more ways than one. These underwater beasts are dangerous on their own. However, they also live in the upper and lower underdark. That alone makes it hazardous. There are many denizens that enjoy eating surface dwellers. Here is a story of an expedition down through the lower underdark. It was a team of five people chasing this elusive sea beast. They found an underwater source that the eels like to nest at. Unfortunately, other giant monstrosities were living near the water source. One of the adventurers died, but they managed to harvest the eels.   The eels have a natural defense mechanism. They ooze out a thick film from their skin that acts as a form paralytic. So, it is vital to remove all the skin before cooking. The next step is to drop the skin in the all-purpose flour. Make sure to have a thick coating. The flour could be plain or seasoned with your favorite spices. Using a frying pan with an olive oil coating, you’ll dip the battered eel into the skillet. Flip the eel every 1-2 minutes for about 8-10 minutes until golden brown. As an option for plating the eel, you can add banana peppers for a bit of heat.   The watercress used in this recipe is specially grown in the underdark. However, you can substitute with any surface variety. In a skillet, add your butter. Dice the onion into small pieces. Then, add the watercress and the onion. Stir the ingredients in the pan until the onions are golden and the watercress is limp.    

Brisket Cut with Aelwyn Wine Sause

Trion makes for the best brisket for this recipe. The Aelwyn berry has a tart flavor with a sweet aftertaste. Forêt de Lumière holds a plethora of unique cooking ingredients, and one of the best is the Aelwyn berry. This meal makes for a beautiful seasonal dish.   Yield: Prep Time: 7 days Cook: Hanford’s Recipe Review Taste: Texture: Ease: Appearance: Pros: Cons: