I’ve been wanting to make Gorgrond Chowder for a while… So I finally had a chance to sit down and hammer out the recipe. I wanted to do it right, so was a lot of research involved. There’s something very special about enjoying a creamy seafood soup in a toasty sour dough bread bowl on a chilly day.

It’s a hearty soup, and it has to be since Gorgrond is a pretty rough neighborhood.

GUYS…GUYS WE CAN TALK THIS OUT. MAYBE OVER A BOWL OF CHOWDER?

You could probably make this meal while doing runs of Blackrock! Just don’t die and upset just don’t upset your raid lead.

UNIT COMPOSITION

1. salt
2. 1 tablespoon of olive oil
3. 1 cup of water
4. 2 cups of fish stock
5. 3 cups of milk
6. 1/2 onion, chopped
7. 1/2 lb of carrots, chopped
8. 1/2 lb of celery, chopped
9. 1/2 lb of red potatoes
10. 1/2 lb of italian sausage
11. 1 lb of cod, chopped
12. OPTIONAL: 1/2 lb sour dough bread rounds
13. OPTIONAL: parsley

BUILD ORDER

Total prep time for this dish is about 20 minutes. Total cook time is about 35 minutes. This makes about 6 servings.

OPENING

1. Set a large pot on high heat. Add your tablespoon of olive oil.
2. Cook your Italian sausage until golden brown (roughly 5 – 7 minutes).
3. Remove from the pot and set aside.
4. Add in your chopped onions, celery, and carrots. This blend of ingredients is called a mirepoix.
   
5. Reduce the heat to medium and allow the mirepoix to sweat. Stir it occasionally to prevent it from burning.

MID GAME

1. Slice the Italian sausage and re-introduce it into the pot. Make sure you pour in any juices left over from the sausage.
2. Bring the heat back up to high.
3. Add in your fish stock, water and potatoes. Allow to cook for about 10 minutes or until the potatoes are soft.

LATE GAME

1. Add in your chopped cod.
2. Reduce the heat to medium and pour in your milk.
3. Allow the cod to cook for another 10 minutes, stirring often.
   
4. OPTIONAL: to make a bread bowl, cut off the top of the round of bread and scoop the insides out.
5. OPTIONAL: garnish with parsley
6. Eat!

GG WP!

Now, the bread bowl is totally optional. You can serve this chowder in a bowl if you’d like!

As always, I try to replicate the in-game appearance. Here’s what it looks like in-game:

And here’s how it turned out with the bread bowl:

Close, I think!

Yessss….

One of my favorite cuisines in the whole world is Thai food. There’s something so amazing about the flavors in each dish. It’s like a well orchestrated symphony of flavors that happens in every bite. So I was more than excited to try out Sungshin Ironpaw’s new take on a classic Thai dish.

We’re traveling to the beautiful Valley of the Four Winds for this week’s recipe: Green Curry Fish!

The continent of Pandaria is a vast area full of lovely places to camp out and start a fire for cooking.

For this rendition of the Pandarian Green Curry Fish, I decided to add in some extra veggies for that healthiness factor. The actual in-game recipe just calls for rice and golden carp, so I have definitely made some slight modifications for the real life version!

UNIT COMPOSITION

1. salt
2. 2 teaspoons of coconut oil
3. 1 teaspoon of agave nectar
4. 1 shallot, diced
5. 2 sprigs of basil
6. 1 cup of snow peas
7. juice of 1 lime
8. 3 tablespoons of fish sauce
9. 5 tablespoons of green curry paste
10. 1 can of coconut milk
11. 1 green bell pepper, sliced
12. 1 cup of rice
13. 1 whole 2lb tai snapper (pink sea bream)*, cleaned and fins removed

*You can substitute red snapper, sea bass, or any white, non-oily fish.

BUILD ORDER

Prep time for this is about 15 minutes. Total cook time is about 30 minutes for the curry and 45 minutes for the rice. This makes about 4 servings.

OPENING

1. Prepare your rice so that the rice will finish cooking by the time your curry is done.
2. Heat a large wok on high heat. Then, add in your coconut oil.
3. Once the wok comes up to temperature, saute your shallots. Let your shallots saute for about 1 minute. 
4. Then, add in your curry paste and fish sauce. Stir to combine and allow it to cook together for another minute.
5. Add your coconut milk three parts, stirring between each part to help the curry paste incorporate with the coconut milk.
6. At this point, try your curry and add salt and sweetener (agave in this case) to taste. When you’re happy with the taste, move on to the next steps!

MID GAME

1. Place your whole fish in the green curry.
2. Gently ladle sauce over the fish. Allow it to cook for about 5 minutes.
3. After 5 minutes, flip the fish over and cook for another 5 minutes.

LATE GAME

1. Squeeze your lime over the fish and add in your basil, peas and green pepper.
2. Continue to cook for another 2 minutes on medium heat.
3. Remove from the heat.
4. Place your fish curry on a large bowl for serving with your cooked rice.
5. Eat!

And you’re done. GG WP! Please be aware that because you are cooking a whole fish, there will still be bones present.

Typically, you can remove the meat from the bone in one fell swoop, but just be weary of bones

So my goal with this dish was to try to replicate the in-game food item. I think I got pretty close! What do you think?

Here it is again as a single serving:

Good luck in your adventures through Azeroth and beyond!

I’ll admit that I am a horrible fisher in World of Warcraft. Since I started so incredibly late, my fishing skills are insanely sub-par. I basically can only catch the dinky little fish. However, on the rare occasion when I can catch a normal sized fish, it’s pretty exciting.

AWW YEAH, NOW I ONLY HAVE TO CATCH 9 MORE OF THESE INSTEAD OF 19 MORE SO I CAN COMPLETE THIS GARRISON DAILY! 

I’ve been trying to simultaneously level up my fishing and cooking, so I’ve been spending a lot of time sitting in my garrison next to a roaring fire.

When I first stared cooking in WoW, I thought that Sturgeon Stew looked amazing and I had to recreate it somehow. So, I did some research and looked around at my local grocery stores for a fish that would vaguely replicate the appearance of the actual in-game item.

However, I honestly didn’t expect that I would find sturgeon at my local grocery store…

But lo and behold, there it was! STURGEON!

If you can’t find sturgeon, you can substitute another fish such as swordfish or cod.

Since the Sturgeon Stew in game has a reddish broth, I decided to create a tomato-based soup. This is similar to a bourdeto, which is basically a Greek fish stew similar to the Italian cioppino.

Let’s get cooking!

UNIT COMPOSITION

1. salt
2. pepper
3. 1 teaspoon of olive oil
4. 1 cup of white wine
5. 2 cups of fish stock
6. 2 bay leaves
7. 1/2 onion, roughly chopped
8. 5 sprigs of basil, roughly sliced
9. 5 cloves of garlic, thinly sliced
10. 4 red potatoes, quartered
11. 2 tomatoes, roughly chopped
12. 1/3 lb of dandelion greens
13. 1 1/2 lbs of sturgeon, deboned

BUILD ORDER

Prep time for this dish is roughly 30 minutes. Cook time is about 45 minutes. This makes about 4 servings.

OPENING

1. Set a large pot to high heat.
2. Once the pot is up to temperature, add in your olive oil and sautee your garlic and onions.
3. Reduce to medium heat and add in your tomatoes and basil.
4. Stir the ingredients gently and allow the vegetables to sweat.

MID GAME

1. Add in your white wine and fish stock.
2. Add in your bay leaf and stir.
3. Season the soup with salt and pepper to taste.
4. Add in your chopped potatoes.
5. Let this cook for about 30 minutes.

LATE GAME

1. After about 30 minutes, or until the potatoes are soft, add in your sturgeon.
2. Gently ladle liquid over the sturgeon.
3. Add in your dandelion greens.
4. Cover the pot with a lid and cook for ~15 more minutes.
5. Remove your 2 bay leaves.
6. Eat!

So my goal was to try to make the stew look exactly like the in-game item. I think I got pretty close?

I didn’t actually serve the dish like that though. I’M A LIAR! I cut the sturgeon into more manageable pieces:

GG WP!

I’m sure if you sit there and eat this sturgeon stew for at least 10 seconds, you’ll gain some sort of haste buff… or at least, you’ll feel well fed for a while.

There’s nothing better than coming to your garrison from a long raid and enjoying a hearty home cooked meal. Even before I started playing WoW, I was always fascinated by the robust recipe options offered throughout the game. Choosing to level up the cooking profession was definitely a no-brainer for me  because of my interest of mercilessly killing virtual wildlife and throwing their meat over a roaring flame. MEAT GOOD.

LOOK AT ALL THIS POTENTIAL MEAT!

 I guess that it’s fitting that I rolled as a hunter in this game.

Appropriate title: the Butcher

Since my local butcher doesn’t offer River Beast, I had to choose a substitute. I decided to go with lamb as my meat of choice. I personally love lamb and its slight gamy flavor. If you’re not a fan of lamb, feel free to use beef. You may have to adjust the cook time and quantity of liquid since typically larger than lamb shanks.

There’s something special about red wine and red meat. That enchanting aroma that gently wafts through your home as the meat slowly cooks in a bath comprised of its own fatty juices and wine is just magical... Excuse me while I get a bucket for all of this drool.

UNIT COMPOSITION

1. salt
2. pepper
3. 6 cloves of garlic
4. 1/2 tablespoon of butter
5. 1 cup of red wine
6. 1/2 cup of beef stock
7. 2 lbs of lamb shank, french trimmed (~4 lamb shanks)
8. 2 carrots, sliced
9. 3 parsnips, sliced
10. OPTIONAL: parsley

BUILD ORDER

Prep time for this is about 25 minutes, or up to 45 minutes if you plan to french trim your lamb shanks. Cook time is ~1 hour, 45 minutes. This makes 4 servings.

Just to note, french trimming is completely optional! It’s really only for presentation purposes.

If you’re going to french trim your lamb shanks on your own, you’re going to want a very sharp paring knife. Here’s a tutorial I used.

Basically, you’ll want to make an incision around bone at the very end of the shank. Then, cut into the meat, and remove about 1″ of it. Scrape off any excess fat/tendon away from the bone until it’s fairly clean. When cooking, the meat will slide down from the bone.

OPENING

1. Season your lamb with salt and pepper.
2. Put a pan on high heat and add in your butter.
3. Sear the lamb for about 30 seconds each side, or until brown.
4. Place lamb in a large baking dish. Pour in your red wine and stock. You should have enough liquid to cover 3/4 of the lamb shanks.

MID GAME

1. Preheat your oven to 350° F.
2. Place your garlic in the baking dish.
3. Place the entire baking dish in the oven and bake for 1 hour.

LATE GAME

1. After an hour, flip over the lamb shanks.
2. Add in your chopped vegetables and continue baking for the remaining 45 minutes.
3. Remove from the oven and plate the lamb shanks and vegetables.
4. Pour the remaining liquid into a pan and reduce on high heat for about 5 minutes.
5. Drizzle the reduced red wine sauce over the lamb. Sprinkle chopped parsley over the plate.
6. Eat!

I took some photos of the lamb shank without the vegetables since I wanted to replicate what it looks like in-game:

Image from WoWhead

 But, to have a balance meal, you need to throw in some vegetables!

GG WP!

Hopefully this dish has satisfied your Draenor cuisine cravings for now. Until next time, happy hunting!