Displaying items by tag: chicken curry

The Gastromancer’s Guild - Castlevania: Symphony of the Night

HOPKINS COUNTY, KY (8/22/13) - 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

To continue on my current trend of video games, I spent time looking into my game collection to see what was out there with a plethora of food items to choose from and I happened upon the ideal game. A title in my collection that I have a long standing love for is Castlevania: Symphony of the Night. It is widely regarding as the best of the series and has over 44 different foods that can be used. So this week, Gastromancers, we’ll sample of few of those items and weave some unique spells based on those items.

Here is a reference from those might be unfamiliar with this game: http://www.youtube.com/watch?v=9gEGIT9anJ0

Comments? Questions? Requests? Email me at  This email address is being protected from spambots. You need JavaScript enabled to view it. .

WEEK 30 – Castlevania: Symphony of the Night Foods

Pot Roast (Mage)

3 fl. oz. vegetable oil
6 lb. beef brisket
3 lb. thinly sliced onions
2 tbsp. minced garlic
1 qt. brown veal stock
4 oz. tomato sauce
1 tsp. brown sugar
1 tsp. paprika
2 tsp. dry mustard
8 fl. oz. lemon juice
8 oz. ketchup
8 fl. oz. red wine vinegar
2 fl. oz. worcestershire sauce
Salt and Pepper to taste

Heat the oil in a large skillet. Add the beef and brown generously. Remove and reserve the brisket. Add the onions and garlic to the pan and sauté. Add the stock and tomato sauce to the pan. Return the brisket to the pan, cover tightly, and bring to a boil. Braise at 325 degrees for 1 ½ hours basting or turning the brisket often. Combine the remaining ingredients and add to the pan. Continue cooking and basting the brisket until tender, around 1 hour. Add additional stick or water as needed during braising. Remove the brisket, degrease the sauce, and adjust its consistency and seasonings. Do not strain the sauce. Slice the brisket against the grain and serve with the sauce


Chicken Curry (Journeyman)

8 oz. small diced onions
2 tsp. crushed garlic
1 fl. oz. clarified butter
1 roasting chicken, cut into 8 pieces
1 tsp. salt
3 green chiles, cut lengthwise
1 fl. oz. lemon juice
wet masala

wet masala:
2 oz. fresh fine diced ginger
1.5 tsp. ground turmeric
1.5 tsp. ground coriander seeds
1 tsp. ground cumin seeds
1 tsp. cayenne pepper
½ tsp. ground fenugreek
20 fl. oz. coconut milk

Stir-fry the onions and garlic in the butter until the onions are golden brown. To make the wet masala, mix the ginger, turmeric, coriander, cumin, cayenne pepper, and fenugreek, add enough of the coconut milk to form a paste. Add the wet masala to the onions and stir-fry for 8 minutes. Add the chicken pieces and cook, turning them frequently for 6 to 8 minutes. Add the remaining coconut milk, salt and chiles. Bring to a boil, cover and reduce to a simmer. Cook until the chicken is done. Approximately 45 minutes. Just before service, stir in the lemon juice and adjust the seasonings. Serve with rice.


Shrimp and Avocado Omelet (Mage, perfecting the technique can be difficult)

3 oz. shrimp, peeled, deveined, cut into pieces
1 tbsp. sliced green onions
2 tbsp. clarified butter
3 eggs
salt and pepper to taste
¼ avocado, peeled and diced
2 tsp. fresh chopped cilantro

Sauté the shrimp and onion in half of the butter until the shrimp is firm and the onions are translucent, approximately 2 minutes. Remove from the heat and set aside. Heat an omelet pan and add the remaining butter. Whisk the eggs as they cook. Stop when they begin to set, lift the edges as the omelet cooks to allow raw eggs to run underneath. When the eggs are nearly set, add the shrimp filling, avocado and cilantro. Fold in the front of the eggs over and roll the omelet onto a plate.


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

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The Gastromancer’s Guild - Chicken Curry, Baba Ganoush & Fried Stuffed Bananas

HOPKINS COUNTY, KY (2/20/13) - 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

Greeting Gastromancers! This week I had just finished recording my podcast, TADPOG (the kind people here at Sugg Street Post always provide links to each new episode), and my fellow host, Dave, had a great idea.

“Have you thought about doing food from video games? Like the power ups from Adventure Island?”

Well, Gastromancers, if a listener speaks a request I will always try to respond! So this week I’ll start an on-going series with spells inspired by video game food items. This week will be Hudson Soft’s Adventure Island series with spells inspired by the curry, eggplant, and banana items.

If you aren’t familiar with Adventure Island, here you go: http://www.youtube.com/watch?v=K70mt9UCam0

If you have any requests, please let me know by sending me an email to This email address is being protected from spambots. You need JavaScript enabled to view it. .

WEEK 6 – Video Game Food Items: Adventure Island


Country-Style Chicken Curry with Lemongrass (Journeyman) Serves 4

For the Curry Paste:
10 small red chilies
5 stalks of fresh lemongrass
1 tsp. salt
1 tbl. minced garlic
1 tbl. chopped cilantro
2 tbl. chopped garlic
2 tbl. chopped shallots
1 tsp. shrimp paste
1 tsp. ground turmeric

For entire dish:
2 tbl. vegetable oil
6 chicken thighs (about 1.5 lbs.) boned and cut into large chunks
3 cups of chicken stock
2 tbl. fish sauce
wedges of lime to squeeze over curry as desired

PUT ON GLOVES and remove the stems and seeds from the chilies. Cut the chilies into small pieces and soak the pieces in warm water for 20 minutes. Trim the 5 lemongrass stalks. Cut away and discard the grassy tops of each stalk, leaving 5 stalks that are around 3 inches long. Cut away any hard root section to leave a clean, smooth, flat base at the root end below the bulb. Remove and discard the tough outer leaves. Thinly slice the stalks crosswise and finely mince. Place in food processor (or if you have access and feel like doing a classic preparation, a mortar and pestle). Drain the chilies and add to the food processor along with the salt. Pulse the processor until the chilies are broken down. Add the ginger, cilantro, garlic, shallots, and pulse until a coarse paste forms. Add the shrimp paste and turmeric, then pulse until mixed. Set the paste aside. In a large saucepan, warm the oil over medium heat for 30 seconds. Add the curry paste and stir-fry, mashing it into the oil until it is well blended, fragrant, and shiny. Add the chicken and stir-fry until it is lightly browned and coated with the curry paste (3 to 5 minutes). Add the chicken stock and the fish sauce. Reduce until slightly thickened. Serve with rice and lime wedges.


Baba Ganoush (Apprentice) Serves 6

1 large eggplant
¼ cup tahini, plus more as needed
3 garlic cloves, minced
¼ cup fresh lemon juice, plus more as needed
1 pinch ground cumin
1 tbl. extra-virgin olive oil
1 tbl. fresh chopped parsley
1 tbl. greek yogurt
salt and cayenne pepper to taste

Cut the eggplant lengthwise and place into a preheated 400 degree oven. Roast for 35-40 minutes until the eggplant is tender. Allow around 15 minutes to cool. Scoop out the eggplant and blend with the rest of the ingredients in a food processor. Serve with toasted pita bread.


Fried Stuffed Bananas (Journeyman) Serves 4

2/3 cup of all-purpose flour
¼ cup of cornstarch
2 tsp. of sugar
pinch of salt
1 tsp. of baking powder
1 tbl. vegetable oil
4 large ripe and firm bananas
¼ of hazelnut spread (Nutella works well)
additional oil for deep frying
confectioners’ sugar as needed

Combine the flour, cornstarch, sugar, salt, and baking powder in a large bowl. Make a well in the center and gradually add 2/3 cup of water, mixing well to make a smooth batter. Add the vegetable oil and stir until smooth. Chill the batter for at least 1 hour. Peel the bananas and cut in half crosswise, then split each half lengthwise and spread with ½ tbl. of the hazelnut spread. Take care to stuff the banana pieces neatly so the paste will not fall out during frying. Press lengthwise banana piece back together. In a wok or heavy skillet, add oil to a depth of 2 inches and heat to 375 degrees. Dredge the bananas in cornstarch, shake off any excess. Dip the stuffed bananas, a few at a time, in the batter. Carefully add a few pieces at a time to the hot oil, fry, turning once, for 3 to 4 minutes, or until golden brown and crisp. Drain on paper towels. Transfer to platter and garnish with confectioners’ sugar.

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

Read more...
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