January 2008

Tamber Gulf Oysters with Cosian Wingfish

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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
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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.

October 2007

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

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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
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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

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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.

September 2007 #2

Bond Maid's Gruel

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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~
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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

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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.

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.