Kin Food
I have a friend who is demonkin who has said that the best thing they have found to combat cravings for human souls/flesh is to combine pork, chicken, and eggs. Just thought I would share that little tip, and say that I absolutely LOVE this blog.
Anonymous

And this blog absolutely loves you, random anonymous follower.

-Wolf

Do you have any suggestions/recipes for raw meat? I know it can be very dangerous to eat and I understand if you don't want to risk posting raw meat recipes; I'm just curious if any of the admins have experience eating raw meat and would like to share some tips~

Yes, we’ve talked about raw meat before, but I suppose it’s never too late to do so.

In terms of eating actually raw meat, you have to do so under the best circumstances ever. Like ever. Like eat it in a Biosafety Level 3 lab if you really must. Because it has to be perfectly clean and from a reliable source, otherwise you’re gonna get sick.

Once you have some good meat that you’re comfortable with, you can eat something like tartare- most common being steak tartare (basically raw hamburger), or tuna tartare (cubed raw tuna in like a pile).

If you get a steak, you can also cook it to “bleu rare,” which means the outside will be seared, but the inside will be raw.

Personally, I like my steaks rare, but not bleu. It freaks me out that the insides are still cold. When it’s rare, it’s still soft and bloody, but warm throughout, which is good for me.

Just stay safe, get meat from a reliable source (a kosher butcher is pretty good at this, even if you’re not Jewish!), and take great care in the preperation, and all should be well.

-Lion

I found this recipe and all I could think of was how great it would be for horsekin and ponykin :D [as well as how yummy it looked!]
Ingredients:
2 small golden beets, peeled and diced
1 small sweet potato, peeled and diced
½ of a parsnip, peeled and diced
1 carrot, peeled and diced
2 tablespoons olive oil
½ teaspoon salt
1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted
3 tablespoons pure maple syrup
2 teaspoons ground cinnamon
1 egg
2 teaspoons brown sugar
Directions:
Preheat oven to 400 F.
In a medium-sized bowl, mix together diced beets, sweet potato, parsnip, and carrot.  Toss the root vegetables with olive oil and salt.
Spread vegetables on a roasting pan or Pyrex baking dish in a single layer.
Bake for 15 minutes.
Remove from the oven, toss, and spread vegetables again in a single layer.
Bake for another 15 minutes or until the vegetables are fully cooked.
Reduce oven heat to 375 F.
Line two cookie sheets with Silpats or parchment paper.
Cut each sheet of puff pastry into four squares.
Place four puff pastry squares onto each cookie sheet.
Place ¼ cup of roasted root vegetables in the center of each square.
Drizzle approximately 1 teaspoon of maple syrup and sprinkle ¼ teaspoon cinnamon on top of each pile of vegetables.
Starting with one of the squares, fold one corner of the puff pastry dough to the corner diagonally across from it, overlapping the edge by 1/8 inch and forming a triangle.  Run your thumb along the entire folded edge and press down to tightly seal the opening.  Repeat on each square until you have sealed all eight turnovers.
In a small bowl, beat the egg.
Brush egg on top of each turnover.
Sprinkle ¼ teaspoon brown sugar on top of each turnover.
Bake for 20 minutes or until puff pastry is flaky and slightly brown.
Serve warm.
Source: Stefani Pollack @ Pauladeen.com

I found this recipe and all I could think of was how great it would be for horsekin and ponykin :D [as well as how yummy it looked!]

Ingredients:

  • 2 small golden beets, peeled and diced
  • 1 small sweet potato, peeled and diced
  • ½ of a parsnip, peeled and diced
  • 1 carrot, peeled and diced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted
  • 3 tablespoons pure maple syrup
  • 2 teaspoons ground cinnamon
  • 1 egg
  • 2 teaspoons brown sugar

Directions:

  1. Preheat oven to 400 F.
  2. In a medium-sized bowl, mix together diced beets, sweet potato, parsnip, and carrot.  Toss the root vegetables with olive oil and salt.
  3. Spread vegetables on a roasting pan or Pyrex baking dish in a single layer.
  4. Bake for 15 minutes.
  5. Remove from the oven, toss, and spread vegetables again in a single layer.
  6. Bake for another 15 minutes or until the vegetables are fully cooked.
  7. Reduce oven heat to 375 F.
  8. Line two cookie sheets with Silpats or parchment paper.
  9. Cut each sheet of puff pastry into four squares.
  10. Place four puff pastry squares onto each cookie sheet.
  11. Place ¼ cup of roasted root vegetables in the center of each square.
  12. Drizzle approximately 1 teaspoon of maple syrup and sprinkle ¼ teaspoon cinnamon on top of each pile of vegetables.
  13. Starting with one of the squares, fold one corner of the puff pastry dough to the corner diagonally across from it, overlapping the edge by 1/8 inch and forming a triangle.  Run your thumb along the entire folded edge and press down to tightly seal the opening.  Repeat on each square until you have sealed all eight turnovers.
  14. In a small bowl, beat the egg.
  15. Brush egg on top of each turnover.
  16. Sprinkle ¼ teaspoon brown sugar on top of each turnover.
  17. Bake for 20 minutes or until puff pastry is flaky and slightly brown.
  18. Serve warm.

Source: Stefani Pollack @ Pauladeen.com

gordonramsaysbollocks:

And here’s a recipe using Wagyu beef from the TV show, ” Ramsay’s Best Restaurant”:Beef – Wok seared wagyu beef with soya, lime, garlic and ginger recipe Serves 4 Ingredients: 100ml lime juice. 200ml sweet soy sauce (e.g. kecap manis) 12 tbsp golden syrup. Vegetable oil, to coat the wok. 4 x 225g wagyu beef fillets (at least marble grade 8), cut into 4cm cubes.Dash light soy sauce. 4 garlic cloves, finely chopped. 4 slices root ginger, peeled and cut into thin strips. 2 red chillies, deseeded and sliced on the diagonal. 30g palm sugar. 12 large spring onions, sliced on the diagonal, whites separated from the greens. 8 tsp potato starch dissolved in 4 tbsp cold water.For the rice 630g Thai jasmine rice. 830ml water. For the kai-lan: 950ml water. ½ tsp salt. 1 tsp sugar. 1 tsp vegetable oil. 15-20 stems kai-lan. 100ml Shaoxing wine 8 slices root ginger, peeled and finely chopped. METHOD How to make wok seared wagyu beef with sweet soya, lime, garlic and ginger 1. In a bowl mix the lime juice, sweet soy sauce and golden syrup. Set aside. Heat the wok until hot with the vegetable oil, sear the Kobe beef cubes, add a dash of light soy sauce and leave to rest on a plate. 2. In a clean wok, stir fry the whites of the spring onions with 40ml of the sweet soya sauce and lime juice mixture. Add garlic, ginger, chillies and the greens of the spring onions, stir well. Add the Kobe beef cubes with a further 100ml of the sweet soya sauce and lime juice mixture, then add a 1½ tsp potato starch mixture and stir fry briskly for 30 seconds. 3. For the rice, place the rice in a small saucepan. Rinse the rice by running cold water over two or three times to cover and pouring the water out. This rids the rice of excess starch powder and broken rice, which makes the cooked rice mushy and sticky. Add just enough water to cover the rice by 1cm (approximately 630ml). Cover the pot with a lid, place over medium to medium high heat and bring to boil. Reduce the heat to low, then simmer, covered, for another 10 minutes, until the water has completely evaporated. Remove from the heat and allow the rice to sit, covered, for at least another 5 minutes. 4. For the kai-lan, boil the water in a pan, add the salt, sugar and vegetable oil. Then add the kai-lan. When they are al dente, drain well in a colander. 5. Pour the wine into a hot wok, along with the ginger, bring to simmer, add the baby kai-lan. Stir fry briskly until the wine has reduced by half. 6. To serve, spoon the beef onto a large plate, serve the rice in a bowl and the kai-lan on a side plate.

gordonramsaysbollocks:

And here’s a recipe using Wagyu beef from the TV show, ” Ramsay’s Best Restaurant”:

Beef – Wok seared wagyu beef with soya, lime, garlic and ginger recipe

Serves 4

Ingredients:
100ml lime juice.
200ml sweet soy sauce (e.g. kecap manis)
12 tbsp golden syrup.
Vegetable oil, to coat the wok.
4 x 225g wagyu beef fillets (at least marble grade 8), cut into 4cm cubes.Dash light soy sauce.
4 garlic cloves, finely chopped.
4 slices root ginger, peeled and cut into thin strips.
2 red chillies, deseeded and sliced on the diagonal.
30g palm sugar.
12 large spring onions, sliced on the diagonal, whites separated from the greens.
8 tsp potato starch dissolved in 4 tbsp cold water.For the rice
630g Thai jasmine rice.
830ml water.

For the kai-lan:
950ml water.
½ tsp salt.
1 tsp sugar.
1 tsp vegetable oil.
15-20 stems kai-lan.
100ml Shaoxing wine
8 slices root ginger, peeled and finely chopped.

METHOD
How to make wok seared wagyu beef with sweet soya, lime, garlic and ginger 1. In a bowl mix the lime juice, sweet soy sauce and golden syrup. Set aside. Heat the wok until hot with the vegetable oil, sear the Kobe beef cubes, add a dash of light soy sauce and leave to rest on a plate.

2. In a clean wok, stir fry the whites of the spring onions with 40ml of the sweet soya sauce and lime juice mixture. Add garlic, ginger, chillies and the greens of the spring onions, stir well. Add the Kobe beef cubes with a further 100ml of the sweet soya sauce and lime juice mixture, then add a 1½ tsp potato starch mixture and stir fry briskly for 30 seconds.

3. For the rice, place the rice in a small saucepan. Rinse the rice by running cold water over two or three times to cover and pouring the water out. This rids the rice of excess starch powder and broken rice, which makes the cooked rice mushy and sticky. Add just enough water to cover the rice by 1cm (approximately 630ml). Cover the pot with a lid, place over medium to medium high heat and bring to boil. Reduce the heat to low, then simmer, covered, for another 10 minutes, until the water has completely evaporated. Remove from the heat and allow the rice to sit, covered, for at least another 5 minutes.

4. For the kai-lan, boil the water in a pan, add the salt, sugar and vegetable oil. Then add the kai-lan. When they are al dente, drain well in a colander.

5. Pour the wine into a hot wok, along with the ginger, bring to simmer, add the baby kai-lan. Stir fry briskly until the wine has reduced by half.

6. To serve, spoon the beef onto a large plate, serve the rice in a bowl and the kai-lan on a side plate.

  • 1 (5 pound) ready-to-eat ham
  •  1/4 cup whole cloves
  •  1/4 cup dark corn syrup
  •  2 cups honey
  •  2/3 cup butter

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
  3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
  4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.
  • 7 pounds crown pork roast
  •  2 cups chopped cranberries
  •  1/2 cup white sugar
  •  1/2 cup butter
  •  2 onions, chopped
  •  2 cups chopped celery
  •  2 teaspoons salt
  •  1/4 teaspoon ground black pepper
  •  8 cups white bread cubes
  •  2 apple - peeled, cored, and chopped
  •  1/2 cup apple juice
  •  1 egg
  •  1 teaspoon poultry seasoning

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Season pork roast with salt and pepper to taste, then place on a rack in an open roasting pan, rib ends down.
  3. Bake at 375 degrees F (190 degrees C) for 2 hours. Roast will be only partially cooked.
  4. Meanwhile, in a medium bowl, combine cranberries and sugar and mix well; set aside. Melt butter or margarine in a large skillet over medium heat. Add onions and celery and saute until tender, about 10 minutes. Add cranberry mixture, 2 teaspoons salt, 1/4 teaspoon ground black pepper, bread cubes, apples, apple juice, egg and poultry seasoning. Toss well.
  5. After the two hours, remove roast from oven. Turn rib ends up and fill cavity with cranberry/apple stuffing. Insert meat thermometer between two ribs in the thickest part of the meat, making sure that end of thermometer does not touch any bone.
  6. Return stuffed roast to oven and continue roasting at 375 degrees F (190 degrees C) for about 1 1/2 hours, or until internal temperature of meat reaches 175 degrees F (80 degrees C). (Note: If stuffing becomes too brown, cover it with aluminum foil.)
  7. To Serve: Place roast on warm platter and let stand for 15 minutes for easier carving. Slice between ribs to carve, and serve with stuffing.
  • 5 tablespoons butter
  •  1 apple - peeled, cored, and chopped
  •  1 small onion, chopped
  •  1 celery stalk, diced
  •  1/2 cup chopped walnuts
  •  1 cup unsweetened applesauce
  •  1 1/2 cups water
  •  5 cups dry bread crumbs
  •  1/2 teaspoon ground cinnamon
  •  1/2 teaspoon kosher salt
  •  1/4 teaspoon ground cloves
  •  1/4 teaspoon ground nutmeg
  •  1/4 teaspoon ground ginger
  •  1 (3 pound) boneless rolled pork loin roast

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Melt the butter in a medium saucepan over medium heat. Stir in the apple, onion, celery, and walnuts, and cook 5 minutes, until vegetables are tender. Mix in the applesauce, water, and breadcrumbs. Cook and stir until the breadcrumbs have absorbed the liquid. Season with cinnamon, kosher salt, cloves, nutmeg, and ginger.
  3. Unroll the pork roast, and place in a baking dish. Spoon the stuffing mixture over the roast. Arrange any excess stuffing around the roast. Roll the roast so that the fatty side is on top, and tie with kitchen twine.
  4. Bake 45 to 50 minutes in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).
  • 1 tablespoon vegetable oil
  •  4 lamb shanks
  •  1 onion, chopped
  •  4 cloves garlic, chopped
  •  2 carrots, chopped
  •  2 celery ribs, chopped
  •  2 tablespoons tomato paste
  •  1 (12 fluid ounce) bottle stout (such as Guinness®) or porter
  •  1 (14 ounce) can beef broth
  •  3 sprigs fresh thyme
  •  3 sprigs fresh parsley
  •  1 bay leaf
  •  1 sprig fresh rosemary
  •  salt and pepper to taste

Directions

  1. Heat oil in a Dutch oven or large, wide pot over medium-high heat until the oil begins to smoke. Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. Remove lamb shanks and set aside. Pour the excess grease from the Dutch oven, reduce heat to medium, and stir in the onions and garlic. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the carrots, celery, and tomato paste; continue cooking 5 minutes more.
  2. Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef broth. Bring to a simmer over high heat. While you’re waiting for the beer to simmer, use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a secure bundle; add to the lamb shanks.
  3. Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. Stir the lamb occasionally as it cooks, and add water if needed to keep the cooking liquid from becoming too thick. You want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done. Stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.

Ingredients

  • 1 sheep stomach
  • 1 sheep liver
  • 1 sheep heart
  • 1 sheep tongue
  • 1/2 pound suet, minced
  • 3 medium onions, minced
  • 1/2 pound dry oats, toasted
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried ground herbs

Directions

  1. Rinse the stomach thoroughly and soak overnight in cold salted water.
  2. Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
  3. In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
  4. In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
  5. Serve with mashed potatoes, if you serve it at all.

Ingredients

  • 2 chicken breasts, boneless and skinless
  • 3 cups crunchy cheetos, crumbled
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup all-purpose flour
  •  salt and pepper, to taste
  • 1 egg
  • 1 tablespoon milk
  • pinch cayenne pepper

Instructions

  1. Preheat oven to 350 degrees F.
  2. Place the Cheetos in a food processor or blender and process into small crumbs. Add parmesan cheese to mixture, put in bowl and set aside.
  3. Mix salt, pepper, flour and cayenne pepper in a bowl and dip the chicken in it.  Make sure to fully coat the chicken.
  4. Mix the egg and the milk in a bowl.  Dip the chicken into the egg mix and then into the crumbled Cheetos.
  5. Place the chicken on a lightly greased baking sheet and bake for 35 to 45 minutes, until chicken is cooked.

For the record, this works with almost any sort of chip or crunchy snack food. So go forth and make crunchy crusted creations out of various junk foods. -Wolf