The Gamer’s Cookbook

I am currently on Vacation in Florida. More for the Gamers Cookbook when I return!

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I know, I know! This recipe seems “out there” in terms of ingredients. The good news is that the ingredients are becoming more available than before. A trip to the local liquor store will get you Sake, and your supermarket will have wasabi. If you cannot find Kewpie mayo, just use regular. I won’t tell, I promise! ~ Sandeman

Light and refreshing, this appetizer packs a punch as well. Use a good Sake, and be sure to drink it with this dish!

Fresh Wasabi by Foodista

Sake Grilled Prawns with Wasabi Cocktail Sauce

serves 5

• 1 Kg (2 pounds) raw tiger prawns (preferably 16-20 a lb), peeled with tails left on
• 100 mL (1/2 cup) Sake (preferably premium)
• to taste  salt
• to taste pepper
• 10 bamboo skewers, soaked in water
• 175 mL (3/4 cup) Kewpie Mayo*
• 15 mL (1 tablespoon) wasabi powder
• 1 lime (zest and juice)

1. Marinate tiger prawns in sake for 20 minutes; thread 4-5 on bamboo skewers. (Tails should face the same way)
2. Season with salt and pepper
3. Grill shrimp until they are cooked through; reserve.
4. Mix kewpie mayo, wasabi powder, lime zest, and lime juice together until well incorporated.
5. Serve the prawns with the wasabi mixture.

* if you cannot locate Kewpie mayo, you can substitute regular mayo with the addition of a few drops of lime juice.

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I would like to let everyone know that I will be AFK for Easter as I go up North to be with Family. All the best, happiness and health to you and your families!

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Planning food for game night need not be hard. With the following 10 steps, it will be a breeze. ~ Sandeman

1. Find out how many people are planning to attend your game night. This is extremely important. It may not be such a big deal if an extra person shows up, but what about a troupe of 10 of their friends. You will need to know how many people so you can plan in advance how much to buy, and how much to prepare.
2. How long will the gaming be? If you are simply playing card games that will have you all out in a couple of hours, you will need to have your main service before the game starts, then perhaps a bowl of chips or something to tide people over during the game.
3. If you are in for the long haul, then you are best to have service going all the way through your game. Plan a lot of the items ahead of time, and keep them warm throughout the gaming so you can stay out of the kitchen!
4. Plan your menus around your games. If you are board gaming, the last thing you want to have is your greasy fingers to muck up the playing pieces.  If you are sitting down, plates are cool. If it is a stand-up affair, ditch the knives and forks and opt for napkins.
5. Be sure to offer some snacks that are veggie or meat-free. While you may like that Quesadilla loaded with chicken, your friend may not.
6. Know if there are any allergies BEFORE you start cooking. Nothing ruins a game night like an Epipen. Cross contamination is not cool.
7. Write down what your menu is going to be, and consult your buddies if you like. If everyone knows what you are going to offer, it will help them when they opt to bring something along.
8. Arrange everything so it is easily accessible. Nothing sucks more than when your buddies have to block your view of the action reaching for a chicken wing on the other side of the playing area. You are better to split everything up into smaller trays and leave them out in the crowd.
9. Select foods that match the theme of the night, if any. For example, if it is a murder mystery you are entertaining, perhaps some finger food with weird names. I.E. Pirate Pete’s Cheese Fingers with Blood Dip
10. Have fun while entertaining. Get out of that kitchen, and let the night go! You won’t have any fun stuck in the kitchen, so get out of there!

That is it. Is there any other tips you can all think of for food on Game Night?

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The point of this blog is to have a resource for people to prepare something for their game night. Be it a D&D game, bridge, board games, whatever. There will be different levels of skill involved, but focusing towords the easier ways to do something.

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When life hands you limes grab the tequila, popcorn, chili, and salt and call me over! ~ Sandeman

Here is a funky twist for popcorn flavoring to go with this post here:

Photo by einstein courtesy of stock.xchng

Tequila Lime Chili Popcorn Flavoring

• 1 recipe Homemade Microwavable Popcorn
• 80 mL (1/3 cup) butter, melted
• 1 lime, zested and juiced
• 1 shot tequila (Cuervo works good here!)
• 2 turns of pepper mill (1/2 teaspoon) of pepper
• 5 mL (1 teaspoon) salt
• 10 mL (2 teaspoons) chili powder

1. Prepare the popcorn as per previous recipe; place into bowl.
2. Add butter, lime zest, and freshly squeezed lime juice. (Note: put the lime in the microwave for 5 seconds to help juice the lime easier.)
3. Add tequila, toss together for about 5 seconds until all liquid is incorporated.
4. Add pepper, salt and chili powder; toss to coat evenly.
5. Serve right away while popcorn is hot.

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This tree has stood for thousands of years, patiently bearing its fruit. It has seen great civilizations rise and fall, and still it is here, bearing its gifts, year after year. Have a taste… ~ An Unknown Bard about to give a sample of the tainted olives of Aminthur.

Olives taste great on their own, there is no doubt on that. Spice them up a little, and you will find another addictive party snack!

This tree has stood since the dawn of many civilizations

Marinated Olives

• 2 mL (1/2 teaspoon) coriander seeds
• 5 mL (1 teaspoon) fennel seeds
• 5 mL (1 teaspoon) cumin seeds
• 60 mL (1/4 cup) extra-virgin olive oil
• 30 mL (3 tablespoons) red wine vinegar
• 10 mL (2 teaspoons) chopped fresh rosemary
• 10 mL (2 teaspoons) chopped fresh parsely
• 5 mL (1 teaspoon) paprika
• 2 garlic cloves, crushed
• 250 g (2 cups) black olives (preferably Kalamata olives)

1. Crush coriander, cumin and fennel seeds together in a mortar and pest, until crushed fine.
2. Add olive oil, red wine vinegar, rosemary, parsley, paprika and garlic together.
3. Pour mixture over olives and toss to coat.
4. Refrigerate and marinate for 1 day or longer; the longer the marinade, the better the flavor.

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After a thousand years, the mighty dragon has fallen to our swords and magic. The old reptile’s meat is pretty tough after all that time. Cook it this way, and you will have a meal that you will speak of to your grandchildren! ~ Salibass, Dragon Hunter of Yuth’as

These ribs have a long marinating time, (up to a day before.) However, a long, slow cooking process will render melt in your mouth ribs. Since dragon meat is in short supply these days, we will use the next best thing - beef ribs.

Makes enough for a medium sized gaming group, including the GM. (Serves 6)

• 2 kg (4.5 lbs) beef shortribs
• 125 mL (1/2 cup) soy sauce
• 75 g (1/3 cup) sugar
• 45 mL (3 tablespoons) sherry
• 1 pear, cored and roughly chopped
• 6 cloves garlic, minced
• 3 scallions chopped
• 30 mL (2 tablespoons) sesame oil
• 30 mL (2 tablespoons) roasted sesame seeds
• 2 g (1/2 teaspoon) fresh grated ginger

1. Remove papery membrane from the back of the beef ribs with a sharp knife and towel.
2. Dissolve sugar, soy sauce and sherry in a bowl.
3. Add remaining ingredients and mix well.
4. Pour over meat; marinate 3 hours to overnight.
5. Preheat oven to 150°C (300°F).
6. Place ribs in casserole dish, pour marinade over top. (Marinade should come to over halfway point in meat. If necessary, add more water.)
7. Cover with wax paper and aluminium foil.
8. Bake in oven for 2 to three hours, checking to see that the liquid level remains halfway covering the meat. (Add more liquid if necessary.)
9. Once bones start to break free of meat, the ribs are done.
10. Remove from the oven and re-cover with foil. Rest for 10 minutes to allow the meat’s juices to relax.
11. Serve hot with steamed rice.

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At a reader’s request, here is the recipe for simple raisin scones. The key to this recipe is two-fold: Your butter must be ice cold, and you must not over mix the dough.

For the last time! It rhymes with John! Say it! Say it! ~ A perturbed Scottsman

image supplied by Wikipedia.org

Raisin Scones

Makes enough to feed 8 starving players.

• 250 g (2 cups) all-purpose flour
• 65 g (1/3 cup) sugar
• 5 mL (1 teaspoon) baking powder
• 2 mL (1/2 teaspoon) salt
• 115 g (1/2 cup) butter, cut into small cubes and COLD
• 80 g (1/2 cup) raisins (or dried currants)
• 115 g (1/2 cup) sour cream
• 1 large egg

Preheat oven to 400 degrees.

1. Combine  flour, sugar, baking powder, and salt.
2. Add butter; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
3. Whisk sour cream and egg together in a small bowl.
4. Stir sour cream mixture into flour mixture until large dough clumps form.
5. Press the dough, with your hands, against the bowl to form a ball. (The dough will be rough and sticky. The key is ~ do not over mix!)
6. Place on a lightly floured surface and pat into a 18 to 20 cm (7- to 8-inch) circle about 2 cm (3/4-inch) thick.
7. Sprinkle the scone’s surface with another 3 g (1 teaspoon) of sugar.
8. Cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 3 cm (1 inch) apart.
9. Bake about 15 to 17 minutes, or until golden.
10. Cool for 5 minutes and serve.

You may accompany these lovely darlings with jam, butter, cream cheese, or anything else you can think of.

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