HOPKINS COUNTY, KY (10/2/13) - First off, I’m a geek, and I’m a foodie, that was born and raised in Paducah, KY.
I’ve had an affinity for video games ever since the first time a controller graced my hands when I was six. My love for cooking took hold the moment I held a knife, and I started my career in food at 14. I’ve spent serious time playing every make and model of video game out there, while working every position in various area kitchens. At 21, I enrolled at Louisville Kentucky’s Sullivan University College of Culinary Arts and graduated with my degree two years later. From there, I spent the next three years in kitchens around the Washington, DC area. I’ve now returned to Western Kentucky and am completing another degree at Murray State University in Nutrition and Exercise Science. In my spare time, I co-host a video game podcast called TADPOG (Tyler and Dave Play Old Games).
I’ve had a strong desire to share my love of food and its preparation with others, and am honored that the good people at Sugg Street Post are giving me an opportunity to blend all of my passions together. I now have a place to present them to the public in the form of The Gastromancer’s Guild.
The Gastromancer’s Guild
Greetings, Gastromancers. This week’s set of spells comes directly from suggestion of another Gastromancer. I’ve discussed Wario Land before but it is not the only series of games that he stars in, he also has a series of games called Wario Ware. Wario Ware is a game made up of hundreds of other games, very small games that only last around 5 to 10 seconds. So this week’s spells will consist of small, simple, and quick meals so you can get more done at a faster pace.
Want to know what I’m talking about? Here is a clip:
As always, you can get in touch with me to offer up comments, requests, criticisms, and anything else at
WEEK 36 – Wario Ware
Pepper Steak (Apprentice)
1 boneless strip steak
cracked black peppercorns
1.5 oz. clarified butter
1 fl. oz. cognac
2 fl. oz. heavy cream
2 oz. whole butter
Season the steak with salt and the peppercorns. Sauté steaks in clarified butter for 2 to 3 minutes per side. Remove the pan from the heat, pour cognac over the steaks, and return to heat and flambé. Remove the steaks from the pan. Add the cream and boil for 2 minutes, toss in the whole butter, and pour the sauce over the steak
Turkey Scaloppini with Capers and Lemon (Apprentice)
1 turkey breast, pounded thin
salt and white pepper to taste
flour for dredging
1 fl. oz. butter
2 fl. oz. white wine
1 oz. fresh lemon juice
1 tbsp. capers
Season the pounded turkey liberally and dredge in flour. Sauté the turkey in the butter until golden brown, remove and keep warm. Deglaze the pan with the wine; add the lemon juice and capers. Return the turkey to the pan and cover with sauce and reheat. Serve with the sauce.
Togarishi Yams (Apprentice)
1 lb. of yams
2 oz. whole butter
1 cup heavy cream
1 tsp. togarishi
½ tsp. of salt
ground black pepper to taste
Simmer the yams in salted water until tender. Drain well. Place the yams, butter, cream, and togarishi in the bowl of a mixer with a paddle. Mix on low until you reach the desired consistency. Adjust seasoning as needed.
Tiers of Difficulty
Apprentice – At this level, very few ingredients and basic preparation are used. Recipes of this level are often components of other dishes.
Journeyman – This is where applications of heat and knife-work may start, but the steps are still few in number.
Mage – A fairly competent level of work is required as a Mage. Recipes of this level require a fair amount of skill, use teachings from the previous tiers, and increase in complexity while adding more techniques.
Alchemist – At this level, very complex single dishes are created that require several applications of numerous techniques, as well as multiple ingredients.
Gastromancer – This is the highest degree of difficulty. This may take the level of the Alchemist, but will be multiplied into several dishes.
Sugg Street Post
Written by Tyler Holland
Photo by Jeff Harp