September 2007 #1

Grilled Ramberry Marinated Bosk with Tarsk Filled Baked Mushrooms

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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)
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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.