Hello!

I play WoW with my 10 years old daughter and she was as delighted with your cookbook as I was.

I just served her a dinner inspired by your cookbook and WoW – as it was not based on a recipe found in-game. I got the idea when explaining to my daughter the “Elwynn Lamb” pet that can be acquired from the Jousting Ground in Northrend.

So, I figured out an “Elwynn Forest Lamb” recipe and used for it some baby lamb tenderloins and modified your “Roasted Boar Meat” recipe. Instead of apples I used strong cider when kept in oven, and the herbs were more forest-like and included some dried mushrooms. Also cooking times were obviously much less than for a pork tenderloin because of the size difference.

The exact recipe will take some time to translate as I live in Europe and use metric system. My daughter (and my not-so-WoW-interested wife) were surprisingly delighted. Just ask, if you need more specific details. And thank you for the great cookbook.

- a level 80 hunter on Thunderhorn

I just received the recipe from my hunter friend and it sounds delicious. My husband read the recipe and wants to try it, so I have promised that I will make it for him as soon as we find the lamb tenderloin. (Unfortunately, lamb is not available year round here in the inland Pacific Northwest.)

Here is the recipe:

4 baby lamb tenderloins (enough to serve 1.5 humans)

Seasoning rub (like in roasted boar Meat):

• 1/2 teaspoon salt
• 1/4 teaspoon oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon rosemary
• 1/4 teaspoon thyme
• 1/4 dried mushrooms powdered (porcini preferably)

Mix the seasoning rub ingredients together, put on a plate and rub tenderloins thoroughly with the mixture. Place the lamb tenderloins in the refrigerator and let them season for several hours, or 2-3 hours minimum.

Preheat the oven to 375 Fahrenheit and remove the tenderloins from the refrigerator 1/2 hour before you plan to cook them to allow them to warm up a bit.

Browning the tenderloins in butter in a pan on the stove top.

Prepare a baking dish by buttering or oiling it well.

Add about 1/4 cup of strong apple cider (I used alc 8% Henry Westons wintage  cider) to the bottom of the dish before putting the meat into it.

Place the lamb in the pre-heated oven for a total of 50-60 minutes.  Halfway through baking (after 30 minutes) turn the tenderloins over and continue baking.

The  strong cider makes the meat tender and subsitutes for the apple slices you  used in Roasted Pork Meat.

Serve with potato wedges or fries and some mint jelly (I told my daughter it is spider ichor). Beware an occasional Elwynn forest wolf  wandering around…

Thanks for the recipe! Try this one out and let us know what you think.

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1. Crock Pot BBQ Pork Ribs Recipe We’ve been eating a lot of warming cold weather foods...

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I keep meaning to take a picture to post with this recipe, but I have to admit that the aroma of those ribs just makes me forget about the photo op.

I love the fact that I can put it all together and then go do other things.  The delicious aroma of BBQ pork ribs filling the house lets me know that dinner will be ready soon. Using my son’s new rice cooker and cooking the green beans in the microwave, I can really make this a no fuss dinner.

I like to serve these pork ribs with rice and fresh, boiled or micro-cooked green beans. It just seems to make a good flavor combination. This cooks up enough deliciously flavored juice to pour on top of the rice, too.

We buy a 3-4 lb. package of ribs and only cook half at a time for two to three hungry people. I sometimes mix up twice the amount of the dry rub and increase the marinade amount (increased amounts follow recipe.) I use half and keep the rest for the second half of the package of ribs. (Refrigerate the marinade, but not the dry rub.)

If you are making ribs for four or more people, double the recipe of dry rub, increase the marinade amounts as below, and cook the whole package of ribs, as long as your crock pot is large enough to accommodate that amount.

Try these ribs and let me know what you think.

Crock Pot BBQ Pork Ribs

To make this recipe you will need 1-1/2 to 2 lbs of pork short ribs or back ribs. This is about half of one of those long packages of ribs you find in the store.

Thickly slice 2 large sweet onions and place them in the bottom of the crock pot.

Cut the ribs apart and place them in the crock pot on top of the onions.

Mix together the following ingredients:

• 2 Tbsp brown sugar
• 1 Tbsp sweet Hungarian paprika
• 2 tsp salt
• 1/2 tsp pepper

Apply the above mixture to the ribs, turning them to apply on all sides. This can get rather messy if you are doing it with your hands. I like to place the mixture in a small shaker jar (one of those little glass containers with holes in the lid) to apply to the ribs. It is much easier and neater this way.

In a separate bowl or container mix the following ingredients. (I put them in a small jar, close the lid, and then shake until blended.)

• 1/2 cup cider vinegar
• 3 tsp Worcestershire sauce
• 1 tsp crushed red pepper
• 1 tsp sugar
• 1/2 tsp dry mustard
• 1/2 tsp garlic salt
• 1/8 tsp cayenne pepper

Pour this over the ribs in the crock pot and put on the lid.
cook on High 4 to 6 hours or Low 10 hours.

Enjoy.

Marinade for double recipe:

• 3/4 cup cider vinegar
• 4 tsp Worcestershire sauce
• 1-1/2 tsp crushed red pepper
• 1-1/2 tsp sugar
• 3/4 tsp dry mustard
• 3/4 tsp garlic salt
• 1/4 tsp cayenne pepper

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This makes a pretty quick and easy lunch (or dinner.)

• 2 packs chicken ramen & flavor packets
• 4 thawed chicken thighs (use breasts if you’d rather)
• 1/2 sweet onion, chopped up the way you like it.
• 1/4 cup green onions
• 1 tablespoon finely diced garlic
• 1 or 2 teaspoon crushed red pepper
• 2 tablespoons oil
• 1/4 cup water

Boil the ramen for 3 minutes and then drain.

Chop the chicken into bite sized pieces. Chop the onion also. We like larger pieces, but feel free to use smaller ones.

Heat up the wok and add the oil.

Toss the chicken, all the onion, the garlic, and the pepper into the hot wok and stir fry until cooked (about 3 min.)

Add the flavor packs from the ramen packets and also add 1/4 cup water. Toss it all together until all is well mixed.

Grab a couple of plates, put some ramen on each, scoop the stir fry on top, and eat.

Feel free to adjust any of the above depending on your tastes.

If you want to add anything to the recipe then make a note in the comments section.

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That really isn’t the name of this recipe (The Beast’s Goulash.) However, when I told Madison I was making Goulash she told me that The Beast from Maggie and Ferocious Beast (it’s a show on Noggin for those of you who don’t have kids) LOVES goulash. Hence, we came up with this name, and I don’t remember what its really called anymore. As you can hopefully see from the picture on the left (if not, Will has it all over his face and hair), this easy to make recipe is a huge hit with everyone here!

Here’s the rest: the Beast’s Goulash

It’s a pretty simple recipe, so I don’t think you need to have leveled up your cooking skills too far.

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• Roasted Corn and Grilled Shrimp

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Here’s the recipe:

The eggs of the Hanging Long-limb are among the most sought after
delicacies in fancy restaurants. The main reason why the roe of the
Hanging Long-limb is so rare is because no one has succeeded in
breeding the species outside their natural habitat.

INGREDIENTS:

4 Hanging Long-limb leg quarters (legs with thighs)
1/3 cup Armarian Wheat flour
salt and pepper
2 tablespoons butter
1 medium onion, quartered, sliced
1 can or jar Long-Limb gravy (about 1 1/2 cups,
use your favorite gravy if you can’t find long-limb gravy)
4 potatoes, diced
1 pound canned or frozen cooked cut green beans, drained

PREPARATION:

With a sharp knife, cut Long-limb drumsticks from
thighs at joints to separate.

Combine Armarian Wheat flour with 1/2 teaspoon salt and
1/4 teaspoon pepper. Coat Long-limb with flour mixture.

Heat butter in a heavy deep skillet or Caldari oven;
brown Long-Limb pieces, turning to brown both
sides. Add onion and cook until lightly browned.

Stir in gravy and 2/3 cup water. Simmer for 35 minutes,
or until Long Limb is tender. Add potatoes and
simmer for 15 minutes longer, just until tender.

Add drained green beans and simmer until heated through.
Add salt and pepper to taste.

Serves 4.

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