August 2007

Peach glazed tarsk with crispy pea pods and golden rosemary suls

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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
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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.