June 2008

Breaded eel with steamed crawfish, crispy green peas, rence rice, and black bread

~~~~~~~~~~~~~~~~~~~~~~~
Quotes from the books:

Eel - "Below me the water was swarming with eels. The blood from my back, I realized, running down the blade and dripping into the water, had attracted them." - Rogue of Gor (pg 129)
Raiders of Gor, page 114 & Magicians of Gor, page 428
Many varieties (i.e.river, black, spotted), all considered delicacies on Gor.

Crawfish, White These, in turn, become food for various flatworms and numerous tiny-segmented creatures, such as isopods, which, in turn, serve as food for small, blind, white crayfish, felts and salamanders.
page 238 Tribesmen of Gor
~~~~~~~~~~~~~~~~~~~~~~~

Fill a pot with 3 mugs of water and one small tef of white salt and place it over high heat and bring it to a boil. When boiling add 3 mugs of rence rice to the rolling water and move the pan to lower heat to simmer and cook.

Clean the eels well, cut them in pieces two inches long, wash and wipe them dry. In a small bowl mix together 1 full head of garlic and 1 small onion minced very fine, 3 tefs of ground golden Sa-tarna flour, 1 spoon of red salt, 2 spoons of crushed black pepper, and a spoonful of fresh thyme. In another bowl pour 2 mugs of fresh bosk milk. Dip the eel slice in first in the bosk milk and then in the sa-tarna flour. In a shallow skillet heat slowly 2 mugs of palm oil. When hot carefully place the slices of breaded eel into the oil (oil is hot and may spit, so be careful. Watch the slices carefully, and turn when the bubbles in the oil slow to a simmer. Take a clean plate and lay a sheet of rence cloth on it. When the eel is browned all over and thoroughly done, remove the slices from the oil and place them on the cloth to drain and cool slightly.

While the eel and cools, place 2 pots of water over the high heat and bring to a boil. To the first add 2 tefs of fresh pea pods to the hot water and cook for 3 ehn until the color of the pods turns a bright, vibrant green. Remove them from the hot water and place them in a bowl of cold water to stop them from cooking further. In the second place the steaming basket and add the crawfish. Steam until the gray of the flesh turns a brilliant white. remove them from the basket and place them in a medium sized bowl. Add a spoonful of bosk butter, a dash of tahari spices, a dash of red salt, and a dash of crushed pepper, and toss well until all the butter is melted.

Take a clean plate and add 3 or 4 crispy slices of eel, 2 plump crawfish, and a large spoonful each of crispy peas and steamy rice. Add to the plate a thick slice of black bread, some bosk butter, and garnish with a sprig of fragrant thyme.

April 2008

Verr Medallions in a Torian Olive and Parsit Sauce with Rence Rice

~~~~~~~~~~~~~~~~~~~~~~~
Quotes from the books:

Verr - A goat-like animal. The meat can be eaten, but primarily it is the strong-smelling milk that is consumed. The milk may be drank directly or made into butter or a distinctive soft cheese which is frequently used in many recipes. Priest-Kings of Gor, page 63
In the cafes, I had feasted well. I had had verr meat, cut in chunks and threaded on a metal rod - Tribesmen of Gor, p 48

Olives - the food, bosk steak and yellow bread, peas and Torian olives, and two golden-brown, starchy Suls, broken open and filled with melted bosk cheese. - Assassin of Gor, p 168 (Region: Tor & Tyros)

Rice - I went to the side and removed a bowl from its padded, insulating wrap. Its contents were still warm. It was a mash of cooked vulo and rice. - Players of Gor, 19:380
~~~~~~~~~~~~~~~~~~~~~~~

Prepare the verr medallions. Rub the meat liberally with palm oil. Season each piece with thyme, rosemary, yellow salt, and ground pepper. Set aside for at least 1 ahn to allow the oils and seasons to sink deep into the meat.

Place a pot with 3 cups of water over medium flame and bring to a boil. Once you have a rolling boil add 3 mugs of rence rice. Cook until tender and fluff gently with a spoon. Rence rice is thick and coarse, so will take a while to cook, just enough time to prepare the sauce and verr.

Place a shallow pan over medium flame. Add a spoonful of verr butter and allow to melt. Add half a tef of minced up garlic to the butter and sauté until lightly brown. Add 1 mug white wine and cook until the sauce reduces down to a few spoonfuls. Add 1 mug of palm wine, 1 spoonful of minced and mashed red fruit, 2 tefs of red torian olives minced fine, 1 mug of minced parsit fish, white salt, 1 small onion minced well, and ground pepper, and sauté for 5 ehn until well cooked, then set aside.

Set the verr medallions on grill and cook until desired temperature is reached, brushing occasionally with the saute for flavor.

When the meat is done, move the medallions to a platter and arrange them nicely to one side. Add a scoop of rence rice, and drizzle the thick sauce over the plate. Garnish the plate with fresh plump red olives and a wedge of red fruit. Polish a chalice to a bright shine and serve with a chilled white wine for a smooth compliment to this rich meal.

March 2008

Sullage and Golden Sa-Tarna Bread

~~~~~~~~~~~~~~~~~~~~~~~
Quotes from the books:

Sullage -Soup carefully prepared from Sul, Tur-Pah, and blue roots of kes, with fresh herb seasonings and colored salts — all simmering in the finest of vulo stock thickened with verr cream. Served in traditional footed clay bowls, the earthenware is the only link to the Gorean peasant who originated this dish.

Kes Shrub - a shrub whose salty, blue secondary roots are a main ingredient in sullage. "Priest-Kings of Gor" p. 45.

Tur-pah - an edible tree parasite with curly, red, ovate leaves; grows on the tur tree; a main ingredient in sullage. " Priest Kings of Gor" p. 45.

Sa-Tarna - A grain, yellow in color. It is a staple of Gor. It is brewed into Paga. It is also ground and used to bake the Sa-Tarna Bread that is a staple food at every Gorean meal. The bread is a rounded, flat loaf that is yellow in color. It is marked, before baking, into six sections. "Raiders of Gor" p. 114
~~~~~~~~~~~~~~~~~~~~~~~

Place a large cauldron of water over the fire to heat. Add to it 1 stone of suls, cut up into small, even-sized cubes. Then for base ingredients add 1 full head of Tur-Pah finely shreaded, 3 full kes roots (each should be at least 3 horts long) cut up fine; 2 spoonfuls of palm oil, 3 korts cut into small chunks, 2 tef of beans, 2 tef of peas, 1 spoon each of marjoram, pepper, yellow salt, and parsley.

Here is where your creativity comes into play. Sullage does not have a specific recipe. It is usually a mix of anything handy in the kitchen at the time. So be creative.

For this recipe we are also adding 3 gorean peaches cut up into small chunks, 1 mug of sa tarna flour to thicken the soup (omit if your Free prefers a soup to a stew), 2 tef of rence rice, and 1 mug of ka la na for color. Finally add, 3 mugs of chopped up bosk or verr meat (tabuk is too tough and will turn into leather when slow cooked in a stew). Simmer over a low heat until the meat is cooked through.

While the stew is simmering prepare the sa-tarna bread. In a large bowl place 1 spoonful each of palm oil and bosk milk, 1 and a half mugs of sa tarna flour, 1 mug of dark sa tarna flour, 1 spoonful of white salt, 2 spoonfuls of powdered bosk milk, 2 spoonfuls of ground blackwine beans, 2 spoonfuls of cocoa powder, and 1 spoonful of caraway seed. Next slowly begin to add 1 and a half mugs of warm water stirring constantly. Place the dough onto a clean workspace and dust well with sa tarna flour making sure you flour your hands well to absorb the oils on your skin. Use the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough until it becomes smooth and slightly shiny, almost satiny. Check your recipe for specifics. The most common test for doneness is to press it with your finger. If the indentation remains, it's ready. Place the dough in the bread pan and mark it with the back of an ulo knife into 8 sections and then place it into the bread oven to bake.

When the stew and bread are done… place a thick wedge of the bread on a clean platter with a full bowl of the stew. You can garnish the plate with verr or bosk butter, a few slices of peach for sweetness, and a sprig of parsley.

February 2008

Spitted Bosk, with peas, onions, blackbread, and tastas for dessert

~~~~~~~~~~~~~~~~~~~~~~~
Quotes from the books:

Bosk - The meat was a steak cut from the loin, a huge shaggy long horned bovine, meat is seared, as thick as the forearm of a Warrior on a small iron grill on a kindling of charcoal cylinders so that the thin margin on the outside was black, crisp and flaky sealed within by the touch of the fire-the blood rich flesh hot and fat with juice - Outlaw of Gor, p 45

Black Bread - The great merchant galleys of Port Kar, and Cos, and Tyros, and other maritime powers, utilized thousands of such miserable wretches, fed on brews of peas and black bread, chained in the rowing holds, under the whips of slave masters, their lives measured by feedings and beatings and the labor of the oar. - Hunters of Gor, p 13

Tastas - soft, rounded, succulent candies, usually covered in a coating of syrup or fudge, rather in the nature of the caramel apple, but much smaller, and, like the caramel apple, mounted on sticks. - Dancer of Gor, page 81
~~~~~~~~~~~~~~~~~~~~~~~

Begin preparations for this serve half way between the midday meal and the evening meal to give you time for everything. Take a deep roasting pan and fill it with 1 bottle of Ka La Na (cooking quality is fine), 1 spoonful each of yellow and red salt, 3 spoonfuls of minced rosemary, 1 spoonful of minced marjoram, and 1 full head of garlic and 1 small onion both finely chopped and mix well. Place the Bosk meat in the pan and spoon the marinade over the meat. Allow the meat to soak in the liquid for quite a while turning occasionally and basting often to keep it moist.

While the bosk is marinating prepare the black bread. In a large bowl place 1 spoonful each of palm oil and molasses, 1 and a half mugs of sa tarna flour, 1 mug of dark sa tarna flour, 1 spoonful of white salt, 3 spoonfuls of powdered bosk milk, 2 spoonfuls of ground blackwine beans, 2 spoonfuls of cocoa powder, and 1 spoonful of caraway seed. Next slowly begin to add 1 and a half mugs of warm water stirring constantly. Place the dough onto a clean workspace and dust well with sa tarna flour making sure you flour your hands well to absorb the oils on your skin. Use the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough until it becomes smooth and slightly shiny, almost satiny. Check your recipe for specifics. The most common test for doneness is to press it with your finger. If the indentation remains, it's ready. Place the dough in the bread pan and mark it with the back of an ulo knife into 6 sections and then place it into the bread oven to bake.

After placing the bread in the oven take a small pot and fill it with 2 mugs of water, and bring it to a boil. Add 1 mug each of yellow and white sugar and stir well. Simmer until the sugar is melted and then set aside to cool slightly.

Place the bosk on the spit and set it over a medium flame. Do not place it too close to the heat or the outside will burn. Next add the marinade to the warm sugar water mixture and brush this over the bosk often, keeping it moist and dripping over the heat. The sugar will caramelize and sweeten the juicy thick bosk meat. Place the pot of marinade over a low flame as well to cook while using it as a baste.

While the bosk cooks prepare the vegetables. Quickly shell 1 small basket of rip crispy pea pods, carefully checking for signs of rot. Place them in a small and add 1 mug of water. Next cut the bulbs off the small ground onions and add them to the peas and place them over a low heat. Cook until the peas are a vivid green, Be careful not to over cook, you want them to remain crispy and colorful.

Remove the bread from the oven, slice off a premarked section and place it on a large plate. When the bosk is cooked through to the desired temperature slice off several thick slices and place them on the plate, drizzle some of the cooked marinade over the meat for additional flavor. Add a large spoonful of the vegetables to the plate and serve. You can also serve this meal with some molasses, butter or honey to accompany the bread.

Dessert…..
While your Owner is enjoying Their meal beg permission to return to the kitchen to begin a tasty treat for Them. In a large pot over a very low heat add 1 mug of milk and 1 full brick of chocolate chopped into small pieces. Stirring constantly watch closely as the chocolate melts. Once melted slowly add 3 mugs of white sugar stirring constantly until smooth. Stir until the mixture forms a thick ball in the pan. Remove the pot from the heat and using a spoon scoop out a thick chunk and wrap it around the tasta stick. Stand the tasta in the rack and allow a few minutes to cool while you finish the rest. Serve with a smile of love to your Free.

January 2008

Tamber Gulf Oysters with Cosian Wingfish

~~~~~~~~~~~~~~~~~~~~~~~
Quotes from the books:

Cosian Wingfish - Now this, Saphrar the merchant was telling me, is the braised liver of the blue, four-spines Cosian wingfish. This fish is a tiny, delicate fish, blue, about the size of a tarn disk when curled in one's hand; it has three or four slender spines in its dorsal fin, which are poisonous; it is capable of hurling itself from the water and, for brief distances, on its stiff pectoral fins, gliding through the air, usually to evade the smaller sea-tharlarions, which seem to be immune to the poison of spines. This fish is also sometimes referred to as the songfish because, as a portion of its courtship rituals, the males and females thrust their heads from the water and utter a sort of whistling sound. The blue, four-spined wingfish is found only in the waters of Cos. Larger varieties are found farther out to sea. The small blue fish is regarded as a great delicacy, and its liver as the delicacies of delicacies. - Nomads of Gor, p 23 (Region: in the waters of Cos)

Tamber Gulf Oysters - From the Tamber Gulf, Tamber Gulf Oysters oysters are large, fresh served raw or baked. Perfect right before a trip to alcoves. Watch out slaves! - "Captive of Gor" p. 301

Palm Oil - It has a cordage of bark strips resembling a closely woven burlap, but it is much softer, a result in part perhaps due to the fact that the dye in which it is prepared is mixed with palm oil. Tende was watching him closely. - Explorers
~~~~~~~~~~~~~~~~~~~~~~~

Prepare the Fish . Since they are rather small you will need several fish for a full meal. First thing, it is very important to understand that Cosian wingfish have three or four slender spines in its dorsal fin, which are extremely poisonous. Wrap your hand in a piece of thick bosk skin and holding the fish with your other hand, carefully pull the sharp spines from the bodies and place them in the hearth to burn away. Next fillet each fish in half, carefully removing all bones and discarding the tail and head. Set the tiny delicate livers in a bowl of verr milk to soak for later. In a small bowl place a small amount of palm oil, in another mix together salt, pepper, marjoram, and thyme. Dip the fish first lightly in the palm oil coating both sides. Next dip the fish in the herbs coating it on both sides. Place the fish on a platter and allow them to soak for a few minutes while you prepare the oysters.

Scrub the oysters with a hard bristle brush to clean all the sand and dirt away. Place the oysters in a shallow baking pan and pour a mugful of heavily salted water into the pan. Place the pan in the bread oven and leave it until all the oysters have opened, and then remove the pan from the oven. While the oysters are baking in the oven, take a small bowl and begin soaking a handful of kes shrub in some water. The oysters will be very hot when you take them from the oven so wrap your hands with bosk skin and pull the oysters apart; you may need to use an ulo knife for this. Discard the empty shells and lay the shell with meat in the shallow pan once again. Place on top of each oyster a pinch of moist kes, a slice of verr cheese, a slice of tarsk strip, and a sprinkle of sa-tarna crumbs. Place the pan back in the oven to bake.

While the oysters are baking place the fish in a skillet over medium coals and bake until white and flaky. When done, remove from heat and set aside to rest for a few minutes while you finish the meal.

In a small bowl mix 1 mug of ground sa tarna and one spoon full of salt. Dip the livers in the flour and sauté in a small pan filled halfway with hot palm oil (watch carefully and keep sa-tarna flour on hand in case of a grease fire). Remove the browned livers and set aside for now. Take an onion and chop it into small strips. Brown the onions in the same saute pan you used for the livers. Remove the onions when clear and limp and set them on top of the livers. Drain the hot oil and add a mugful of verr broth, the juice from one larma, and 2 spoonfuls of yellow sugar to the pan and stir swiftly until the liver juices and sugar melt into a thin sauce. Place the liver and onions back in the pan and bake for a few minutes until tender. Remove from heat and add half of a mug of thick bosk cream mixing well. Pour into a small bowl and place on a platter.

Remove the oysters from the oven when the tarsk meat is fully cooked and the cheese is melted. Place several on the platter with the livers. This is the perfect item to accent with spicy taharian sauce so don’t forget to include a small bowl of spicy taharian sauce should your Free enjoy spicy foods

Add three or four fish fillets to the platter and garnish with a wedge of juicy larma and a branch of fragrant thyme.

Scrub the oysters with a hard bristle brush to clean all the sand and dirt away. Place the oysters in a shallow baking pan and pour a mugful of heavily salted water into the pan. Place the pan in the bread oven and leave it until all the oysters have opened, and then remove the pan from the oven. While the oysters are baking in the oven, take a small bowl and begin soaking a handful of kes shrub in some water. The oysters will be very hot when you take them from the oven so wrap your hands with bosk skin and pull the oysters apart; you may need to use an ulo knife for this. Discard the empty shells and lay the shell with meat in the shallow pan once again. Place on top of each oyster a pinch of moist kes, a slice of verr cheese, a slice of tarsk strip, and a sprinkle of sa-tarna crumbs. Place the pan back in the oven to bake.

While the oysters are baking place the fish in a skillet over medium coals and bake until white and flaky. When done, remove from heat and set aside to rest for a few minutes while you finish the meal.

In a small bowl mix 1 mug of ground sa tarna and one spoon full of salt. Dip the livers in the flour and sauté in a small pan filled halfway with hot palm oil (watch carefully and keep sa-tarna flour on hand in case of a grease fire). Remove the browned livers and set aside for now. Take an onion and chop it into small strips. Brown the onions in the same saute pan you used for the livers. Remove the onions when clear and limp and set them on top of the livers. Drain the hot oil and add a mugful of verr broth, the juice from one larma, and 2 spoonfuls of yellow sugar to the pan and stir swiftly until the liver juices and sugar melt into a thin sauce. Place the liver and onions back in the pan and bake for a few minutes until tender. Remove from heat and add half of a mug of thick bosk cream mixing well. Pour into a small bowl and place on a platter.

Remove the oysters from the oven when the tarsk meat is fully cooked and the cheese is melted. Place several on the platter with the livers. This is the perfect item to accent with spicy taharian sauce so don’t forget to include a small bowl of spicy taharian sauce should your Free enjoy spicy foods

Add three or four fish fillets to the platter and garnish with a wedge of juicy larma and a branch of fragrant thyme.

December 2007 #3

Honey glazed Tarsk roasted with cloves nutmeg and molasses and candied tospit

~~~~~~~~~~~~~~~~~~~~~~~
Quotes from the books:

Tarsk: "Still later that afternoon some groups of small, fat, grunting, bristly, brindled, shaggy-maned, hoofed, flat-snouted, rooting animals had been herded in, also with pointed sticks, and they, too, had been guided into identical cages. We had looked out of our cage, our fingers hooked in the mesh, to the other cages, some of them with girls in them, some with the fat, flat-snouted, grunting, short-legged, brindled quadrupeds. "Those are tarsks," said one of the Gorean girls." (Dancer of Gor, page 108)

Turian Wine: I did not much care for the sweet, syrupy wines of Turia, flavored and sugared to the point where one could almost leave one's fingerprint on their surface."
pages 83-84, Nomads of Gor

Kort: ...and korts, a large brownish-skinned, thick-skinned, sphere shaped vegetable, usually some six inches in width, the interior of which is yellow, fibrous, and heavily seeded. Tribesmen of Gor, p 37

Tospit: The common tospit almost invariably has an odd number of seeds. On the other hand the rare, long-stemmed tospit usually has an even number of seeds. Both fruits are indistinguishable outwardly. I could see that, perhaps by accident, the tospit which Kamchak had thrown me had had the stem twisted off. It must be then, I surmised, the rare, long-stemmed tospit. Nomads of Gor, 12:149

Rence Cloth: The plant has many uses besides serving as a raw product in the manufacture of rence paper. The root, which is woody and heavy, is used for certain wooden tools and utensils, which can be carved from it; also, when dried, it makes a good fuel; from the stem the rence growers can make reed boats, sails, mats, cords and a kind of fibrous cloth; Raiders
~~~~~~~~~~~~~~~~~~~~~~~

Prepare the hank of Tarsk. Rub the outside of the meat with a thick glaze of crushed cloves, honey, molasses, cinnamon, and nutmeg. Place the tarsk in a deep roasting pan. Fill the pan with 2 mugs of turian wine, 1 mug of water, a spoonful of thick honey, a dash of nutmeg and cinnamon, a dash of salt and pepper, 2 korts cut into thin wedges, 3 turnips and 1 yellow squash cut into small chunks, 2 mugs each of cut up carrots, sweet peas, and onions, and 1 minced up head of garlic. Place the pan in the oven over low heat and roast until the vegetables are tender and juicy. Baste often keeping the vegetables and meat covered in the thick bubbly sauce.

While the meat is roasting prepare the dessert. Slice 2 tospits into small slices and place them in a bowl. In a shallow bowl add a little sul paga and molasses, and mix well. In another shallow bowl add cinnamon, white sugar, and nutmeg and mix well. On the stove heat a small amount of palm oil in a shallow pan. (Warning: watch this oil carefully; the slightest over heat can cause it to catch flame. Keep a basket of sa tarna flour on hand to douse the flame should this happen.) When the oil is hot dip a slice of tospit in the bowl of sugared paga, and then in the bowl of spices and lay it carefully in the hot oil. Repeat until the pan is full. Allow the tospit to cook for a minute and then flip it over in the oil, being careful not to splatter the hot oil. Cook for another minute and remove the tospit from the oil and place on a plate covered with rence cloth. Allow the fruit to cool then arrange the slices neatly on a plate and garnish with mint.

When the tarsk is fully cooked, remove the pan from the oven. After begging permission to use a sharp knife slice several thick pieces of tarsk and lay them on a plate. Add a large scoop of the sweetened vegetables along side the tarsk and garnish the plate with a bed of fresh turpah, a sprig of mint, and a few cloves.

December 2007 #2

Roasted Vulo, stuffed with red fruit, cinnamon, tospit, chokecherries, raisins, and dates

~~~~~~~~~~~~~~~~~~~~~~~
Quotes from the books:

Vulo - She had been carrying a wicker basket containing vulos, a domesticated pigeon raised for eggs and meat - Nomads of Gor, p 1

Red Fruit - This is a fruit similar in flesh and taste to the apple of Earth.

Chokecherry - Crushed fruit, usually chokecherries, is then added to the meat. The whole, then, is mixed with, and fixed by, kailiauk fat, subsequently, usually, being divided into small, flattish, rounded cakes. The fruit sugars make this, in its way, a quick energy food, while the meat, of course, supplies valuable, long lasting stamina protein. - Blood Brothers of Gor, 4:46

Dates - The principal export of the oases are dates and pressed-date bricks. Some of the date palms grow to more than a hundred feet high. It takes ten years before they begin to bear fruit. They will then yield fruit for more than a century. A given tree, annually, yields between one and five Gorean weights of fruit. A weight is some ten stone, or some forty Earth pounds. - Tribesmen of Gor, 2:37

~~~~~~~~~~~~~~~~~~~~~~~

Clean and prepare 2 large vulos for roasting. Rub the outside of the birds and under the skin liberally with a paste made of verr butter, molasses, and white salt. In a small bowl combine 3 red fruit and 3 tospit diced up small, and1 mug each of chokecherries, raisins, and small dates (cut in half if necessary). Pour a liberal amount of cinnamon and thick molasses over the mixture. Sprinkle a light coating of yellow (the not so sweet) sugar over the mixture and stir well, making sure that the fruit is well coated. Spoon the fruit mixture into the cavity of the birds. Place the birds in a shallow roasting pan and pour 1 mug of water and 1 mug of paga in the pan. Lay three large branches of rosemary over the birds and cover with rence cloth. Place the birds in the oven over low heat and using a deep spoon, spoon the juices from the pan over the birds often, keeping the rence paper and rosemary moist.

While the birds roast… prepare the suls. Clean and slice up 6 large suls. Arrange them in a small baking pan trying not to layer them too thick, you want the heat to be distributed evenly. Crush up 1 mug full of large nuts and sprinkle them over the suls. Drizzle the top with molasses, cinnamon, nutmeg, and a thin coating of white sugar. Place in the oven with the vulos and bake until the suls are tender and the thick sauce bubbles slightly.

When the vulo is done, remove it from the oven and allow it to sit for a few minutes while you prepare the plate. Place 1 large slice of rence bread on the plate. Scoop up a large spoonful of the tender candied suls and place them beside the bread on the plate. After begging permission to use a large knife, carve out the breast of one of the vulos and slice it into thick slices and lay them neatly on the bread. Spoon a large scoop of the fruit stuffing onto the plate drizzling the sweet juices over the meat and letting it soak into the bread.

Garnish the plate with a slice of red fruit, twig of rosemary, and a cinnamon stick for the Free to use in Their blackwine if desired.

December 2007 #1

Herb Encrusted Winter White Grunt

~~~~~~~~~~~~~~~~~~~~~~~
Quotes from the books:

Grunt - ".....a large game fish that haunts the plankton banks to feed on parsit fish." Maruaders of Gor (pg 59)
this is a large, carnivorous, salt-water fish that inhabits Thassa...much like the shark of Earth..it is attracted to the blood of wounded creatures and feeds on smaller fish

Peppers - Some of the peppers and spices, relished even by the children of the Tahari districts, were sufficient to convince an average good fellow of Thentis or Ar that the roof of the mouth and his tongue were being torn out of his head. - Tribesmen of Gor, p 46
~~~~~~~~~~~~~~~~~~~~~~~

White grunt is very thick and very tough. You want the fillet to be pure and all meat so be sure to discard any remaining bony-looking cartilage and if desired you can trim the red edges, though they are edible. To help the fillet breakdown into tender flakes soak the white grunt steaks in the cold room for half a day in a bowl of cold bosk milk with a splash of sul paga. Then drain the liquids and pat the fillets dry. In a small skillet melt half a mug of verr butter. Add to it 1 small chopped onion, half of a small mug full of finely chopped mild Taharian Peppers (these will still be quite spicy so only use half of a small mug), and a half a head of garlic very finely minced. Pour the melted butter mixture into a low shallow baking pan.

Add 3 vulo eggs and 1 mug of verr milk in a shallow bowl and mix well. In another shallow bowl add 5 pieces of toasted sa tarna very finely crumbled, and a small spoonful (use a blackwine silver spoon as it is very small) each of pepper, red salt, dill, and thyme and mix well. Dip the white grunt fillet into the egg and milk mixture and then coat it with the dry mixture and then lay it in the baking pan with the melted butter mixture. Lightly coat the top of the fillets with a very thick Bosk cream. Sprinkle lightly with red salt and place the pan in the oven over a very warm heat. Bake until thoroughly cooked.

While the grunt is cooking prepare the vegetables. In a shallow pan add a mug of water, 2 spoonfuls of verr butter, and a small spoonful of white salt and bring to a boil. Add to the boiling water a handful of green beans, 2 large finely chopped woods mushrooms, and the other half of the garlic head finely minced. Saute the vegetables until tender and then remove from heat and drain the water.

Prepare the plate. Add a large flaky grunt fillet to the plate. Take a spoon and drizzle some of the spicy butter and onion cream sauce over the fillet allowing a small pool to form around the meat. Finely chop a spoonful of dark green chives and sprinkle them over the grunt steak. Add a large portion of the beans and mushroom mixture to the plate. Garnish with a sprig of parsley and a thick wedge of golden sa tarna bread for sopping up the rich cream sauce.

November 2007

Honey Roasted Gant, stuffed with Cherries, Dates, Raisins, and Rosemary

~~~~~~~~~~~~~~~~~~~~~~~
Quotes from the books:

Gant - I heard a bird some forty or fifty yards to my right; it sounded like a marsh gant, a small, horned, web-footed aquatic fowl, broad-billed and broad-winged. Marsh girls, the daughters of Rence growers, sometimes hunt them with throwing sticks. - Raiders of Gor, p 4 (Region: Vosk Delta)

Dates - The principal export of the oases is dates and pressed-date bricks. Some of the date palms grow to more than a hundred feet high. It takes ten years before they begin to bear fruit. They will then yield fruit for more than a century. A given tree, annually, yields between one and five Gorean weights of fruit. A weight is some ten stone, or some forty Earth pounds. - Tribesmen of Gor - 37

Cherries - With the tip of my tongue I touched her lips. Some slave cosmetics are flavored. “Does Master enjoy my taste?” she asked. “The lipstick is flavored,” I said. “I know,” she said. “It reminds me of the cherries of Tyros,” I said. - Beasts of Gor Book 12 Page 349
~~~~~~~~~~~~~~~~~~~~~~~

Prepare the gant for roasting. In a wooden bowl mix together 2 cups each of ripe cherries, thick tender dates, and plump raisins. Add 1 cup cherry liqueur, 2 large spoonfuls of honey, a dash of salt and pepper and mix well. Spoon the fruit mixture into the cavity of the large bird and add 2 branches of rosemary. In another bowl mix together 3 cups of verr butter, 1 cup honey, and a dash of salt and pepper. Using your hands carefully lift the skin of the bird away from the breast and gently line beneath the skin with the honey and butter mixture. Next add two branches of rosemary under the skin beneath very careful not to puncture the skin.

Gently place the bird in the roasting pan and add a cup of water and a cup of Ka La Na to the bottom of the pan. Cover the bird with rence cloth and set it in the bread oven over medium flames. Watch over the bird carefully, basting often to ensure a tender and juicy meat.

Next to balance the sweetness of the bird prepare a tangy vegetable dish. Cut up into small pieces and place in a medium bowl 2 large suls, and 3 turnips, mushrooms, carrots, and peapods. Roll a large segmented larma under your palm to crush the tender meat inside, then slice it open and squeeze the juices over the vegetables. Lastly pour 1 cup of Ka La Na and a splash of sul paga into the mixture. Mix well and pour into a hot skillet. Allow the mixture to simmer, adding more larma juice if the pan runs dry. When the vegetables are tender remove them from the heat and allow them to cool slightly in the pan while you finish the gant.

Remove the gant from the oven and discard the rence cloth. Spoon the juices over the bird one last time. While the bird is soaking up the juices, carefully remove the rosemary branches and discard them. On a large plate place several strips of tur-pah for color. Beg permission from your Owner to use a large kitchen knife and slice away 3 large pieces of the white meat. Lay the gant gently on the bed of tur-pah and arrange the pieces neatly on the plate. Take a spoon and ladle some of the rich fruit compote inside the bird onto the meat allowing it to drizzle gently over the sides. Next spoon a large serving of the tangy larma coated vegetables on the plate. Garnish the plate with some fresh dates and cherries and a sprig of rosemary.

October 2007

Roasted Breast of Tumit with Spicy Bosk Cream, Caramelized Onions, and Roasted Suls

~~~~~~~~~~~~~~~~~~~~~~~
Quotes from the books:

Tumit - I gathered that the best time to hunt tumits, the large flightless, carnivorous birds of the southern plains, was at hand - Nomads of Gor, p 331(Region: Southern Plains)

Onions - I have peas and turnips, garlic and onions in my hut. - Outlaw of Gor, p 29

Sul - The sul is a large, thick-skinned, yellow-fleshed, root vegetable. It is very common on this world. There are a thousand ways in which it is prepared. It is fed even to slaves. I had had some at the house; narrow, cooked slices, smeared with butter, sprinkled with salt, fed to me by hand. - Dancer of Gor, p 80
~~~~~~~~~~~~~~~~~~~~~~~

Place the Tumit breast in a deep roasting pan. Place around it 5 or 6 large suls cut in half and then add 2 mugs of ka la na (cooking grade is fine) to the pan.

In a small bowl add 4 spoons of verr butter, a spoon full of salt and pepper, a spoonful of finely chopped chives, 1 head of finely minced garlic, and 1 small onion also finely minced. Mix the ingredients together with your hands and rub all over the Tumit breast. Place the pan in the oven over medium coals. Watch closely as the meat roasts and baste often with the juices and wine and spices as they simmer in the pan.

While the roast is cooking prepare the bread. Take a medium bowl and rub the inside with a fresh clove of garlic. Next add 3 mugs of sa-tarna flour, a dash of salt and pepper, and mix together well. slowly stir in a mug of fresh bosk milk when the dough begins to form a ball sprinkle a large handful of sa-tarna flour on the counter and begin kneading the dough firmly and smoothly. Kneed until well blended. Brush the inside of the bread pan with melted bosk butter and press the dough into the pan. With a spoon mark the dough in six sections and then place the pan in the bread oven and watch carefully to ensure it doesn’t burn.

Next place a small sauce pan on the range. In the pan melt 2 spoonfuls of bosk butter. Next add to the butter 2 spoonfuls of sa-tarna flour, 1 mug of warm bosk cream, a dash of salt, pepper, and nutmeg, and then 2 large Tahari peppers finely minced. Stir until mixture is well blended. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Then set aside to cool and thicken more.

When the roast is ready carefully remove it from the oven and set it aside to rest. While the meat is soaking up its juices, place a large skillet on the range and add 2 large spoonfuls of the juices from the roast. Remove the roasted suls from the roasting pan and slice them placing them in the pan and add thick slices of crispy onion. When the juices begin to boil sprinkle a thin coat of yellow sugar over the vegetables and spoon liquid over them keeping them moist. When the onions are tender remove them from the range and dish them onto a plate.

Beg permission from your Owner to use a large knife to slice the tumit as an ulo knife will not cut through the thick meat. If permission is granted slice several thick slices of the juicy meat from the breast and place them on the plate next to the vegetables. Spoon a little of the rich juices over the meat and vegetables and garnish the plate with a small cup of the spicy cream sauce, a thick wedge of bread, and Torian olives for color.

September 2007 #1

Grilled Ramberry Marinated Bosk with Tarsk Filled Baked Mushrooms

~~~~~~~~~~~~~~~~~~~~~~~
Quotes from the books:

Tarsk filled Mushrooms - I was particularly fond of stuffed mushrooms. "What are they stuffed with?" I asked Hurtha. "Sausage." he said. "Tarsk?" I asked. "Of course." he said. - Mercenaries of Gor, p 83

Bosk - The meat was a steak cut from the loin, a huge shaggy long horned bovine, meat is seared, as thick as the forearm of a Warrior on a small iron grill on a kindling of charcoal cylinders so that the thin margin on the outside was black, crisp and flaky sealed within by the touch of the fire-the blood rich flesh hot and fat with juice - Outlaw of Gor, p 45

Ramberry - A guard was with us, and we were charged with filling our leather buckets with ram-berries, a small reddish fruit with edible seeds, not unlike plums save for the many small seeds. - Captive of Gor, p 305 (Region: appears to grow wild abundantly)
~~~~~~~~~~~~~~~~~~~~~~~

Fill a medium size bowl half way with Ka La Na at room temperature (fresh Ka La Na is not needed as the marinade will be mixed). Add one full mug of crushed ramberries, a spoonful of red salt, 3 finely copped bay leaves, and a dash of crushed peppercorns, and mix well. Place the bosk steak in the bowl and allow it to soak for at least 1 Ahn, turning the meat every so often keeping it coated.

While the Bosk is marinating, take 4 large mushrooms and twist the stems pulling them free from the head. Finely chop up the mushroom stems and place them in a small bowl. Add 1 finely chopped onion, 2 cloves of finely chopped garlic, a dash of white salt, 1 small tahari pepper very finely minced, 2 mugs full of shredded tarsk meat, 2 vulo eggs, and mix well. Brush the mushroom heads with melted bosk butter and fill them with the tarsk mixture, place them in a baking pan, sprinkle the heads with crumbled bits of toasted sa-tarna bread, and place them in the oven baking them until done watching carefully to make sure they don't burn.

While the mushrooms are baking place the bosk on the grill. Pour the remaining marinade into a small pot and set it on the grill to heat as well. Baste the meat constantly with the warming marinade keeping it moist and covered with juices. After about 10 ehn flip the steak on the grill and continue cooking it to the desired temperature.

While the steak is cooking, prepare the plate for your serve. Take a large clean plate and lay several large pieces of fresh crispy katch on it. Remove the mushrooms from the oven and place two or three on the plate. When the steak is done carefully lay it on the bed of fresh katch. Take a spoon and drizzle a fair amount of the warmed marinade over the steak allowing it to pool slightly on the katch beneath the steak. Add 5 or 6 ripe plump ramberries to the plate for garnish and serve.

This meal is wonderful when served with a chilled Ka La Na.

September 2007 #2

Bond Maid's Gruel

~~~~~~~~~~~~~~~~~~~~~~~
Quotes from the books:

Another of the bond-maids was then freed to mix the bond-maid gruel, mixing fresh water with Sa-Tarna meal, and then stirring in the raw fish."
~Marauders of Gor, pages 63 & 64~

"The slender blond girl, who had been giving the men water from the skin bag, was now given the work of filling small bowls from the large wooden bowl, for the bond-maids. She used a bronze ladle, the handle of which was curved like the neck and head of a lovely bird. About the handle was a closed bronze ring, loose. It formed a collar for the bird´s neck. The bond-maids did not much care for their gruel, unsweetened, mudlike Sa-Tarna meal, with raw fish. They fed, however. One girl who did not care to feed was struck twice across her back by a knotted rope in the hand of Gorm. Quickly then, and well, she fed. The girls, including the slender blondish girl, emptied their bowls, even to licking them, and rubbing them with their saliva-dampened fingers, that no grain be left, lest Gorm, their keeper in the ship, should not be pleased. They looked to one another in fear, and put down their bowls, as they finished, fed bond-wenches."
~Marauders of Gor, pages 64 & 65~
~~~~~~~~~~~~~~~~~~~~~~~

Chop the parsit fish into small bitesize pieces. Remember slaves will have to eat this quickly and choking might damage your Owner's property.

Fill a large bowl with dry Sa-Tarna grain and slowly stir in fresh water evenly moistening the grains. When evenly moist stir in a spoonful of white salt and the pieces of raw fish and dish into bowls for the slaves. Be sure to make enough as determined by your Owner whether you are to be fed once or twice a day will determine the amount they wish you to feed.

August 2007

Peach glazed tarsk with crispy pea pods and golden rosemary suls

~~~~~~~~~~~~~~~~~~~~~~~
Quotes from the books:

White wine - The first wine, a light white wine, was being deferentially served by Pamela and Bonnie. Pamela and Bonnie, heads down, silent effacing themselves, as is proper with slaves, again filled the small golden cups. It was again a serving of the first wine. In a Gorean supper in a house of wealth, in the course of the supper, with varied courses, eight to ten wines might be served, each suitably and congruously matched with respect to texture and bouquet not only to one another but to the accompanying portions of food. – Fighting Slave

Tarsk - I thought of the yellow Gorean bread, baked in the shape of round, flat loaves, fresh and hot; my mouth watered for a tabuk steak or, perhaps, if I were lucky, a slice of roast tarsk, the formidable six-tusked wild boar of Gor's temperate forests.
Outlaw of Gor, page 76

Peach - The girl approaches the master naked and kneels, the bondage knot soft, curled, fallen at the side of her right cheek or before her right shoulder. Another device, common in Port Kar, is for the girl to kneel before the master and put her head down and lift her arms, offering him fruit, usually a larma, or a yellow Gorean peach, ripe and fresh. - Tribesman of Gor - Page 27
~~~~~~~~~~~~~~~~~~~~~~~

Fill a medium size bowl half way with white wine. Add one half of a mug of sul paga. Add to the marinade a mug full of crushed peach meat, a dash of white salt, and a dash of crushed pepper and mix well. Place the tarsk meat in the bowl and allow it to soak for at least 2 ahn, turning the meat every so often keeping it coated.

While the tarsk is marinating take 4 large suls, cut them into small pieces and place them in a large mixing bowl. Add one half a mug melted bosk butter, a dash of white salt, and a spoonful of crushed pepper. Toss the mixture in the bowl until all pieces are coated liberally. Spoon into a shallow pan and place 3 large sticks of fresh rosemary on top. Cover with a lid to hold in the steam and place in the oven to cook until tender.

Slice a tender gorean peach into small slices and place in a small pot. Add enough citrus juice to the pot to cover the fruits. Then add a spoonful of honey to the mixture and lightly coat it with white sugar. Cook the sauce on low heat bringing it to a slow simmer and then cooking it down to a thick sauce.

Remove the tarsk from the bowl of marinade and brush the peach sauce over the meat, laying it quickly down on the grill to sear the sweet taste of peaches into the meat, then coat the top with more sauce. Allow the meat to cook for 5 ehn, then coat the top with more of the sauce and turn the meat over on the grill adding more sauce to the top and cooking till the desired wellness is achieved.

White the Tarsk is cooking, fill a small skillet half full, place the skillet on the grill, and bring to a boil. Add the fresh pea pods and simmer for 5 min watching closely as hot water brings out the bright green of the crispy vegetables. While they are still crisp remove from heat and drain into a small bowl. Cover the peas with warm water to stop them from cooking any further.

Remove the tarsk from the grill and the suls from the oven and return to the counter to prepare the plate. Lay the hot tarsk meat on a large plate, beside it place the crispy green pea pods, and a large spoonful of the golden rosemary suls. Be careful to remove all rosemary stems from the suls as they can be quite bitter if bitten into. Drizzle a spoonful of the thick peach sauce over the meat, and garnish the plate with slices of fresh peach.

Gorean Life in games such as Palace and Second Life is growing so fast it is hard to keep up. But because of the practically limitless growth opportunities in these games Goreans have a chance to role play to greater heights than ever before. I have always loved the slave serve. To prepare a drink or meal so detailed it makes Their stomach growl in RL, that to me is a thrill. So in taking this love into Second Life my store has grown way beyond my dreams and expectations. All of my recipes are designed in some way from the information found in the books, and are meant to give a tantalizing glimpse into true Gorean cuisine with a little flair. I will slowly add all of the full meal serves I have developed over the last year and a half, and I hope these ideas help you dish up something wonderful for Yours. I wish all of you safe paths.