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.
1 tablespoon of olive oil
1 cup of water
2 cups of fish stock
3 cups of milk
1/2 onion, chopped
1/2 lb of carrots, chopped
1/2 lb of celery, chopped
1/2 lb of red potatoes
1/2 lb of italian sausage
1 lb of cod, chopped
OPTIONAL: 1/2 lb sour dough bread rounds
Total prep time for this dish is about 20 minutes. Total cook time is about 35minutes. This makes about 6 servings.
Set a large pot on high heat. Add your tablespoon of olive oil.
Cook your Italian sausage until golden brown (roughly 5 – 7 minutes).
Remove from the pot and set aside.
Add in your chopped onions, celery, and carrots. This blend of ingredients is called a mirepoix.
Reduce the heat to medium and allow the mirepoix to sweat. Stir it occasionally to prevent it from burning.
Slice the Italian sausage and re-introduce it into the pot. Make sure you pour in any juices left over from the sausage.
Bring the heat back up to high.
Add in your fish stock, water and potatoes. Allow to cook for about 10 minutes or until the potatoes are soft.
Add in your chopped cod.
Reduce the heat to medium and pour in your milk.
Allow the cod to cook for another 10 minutes, stirring often.
OPTIONAL: to make a bread bowl, cut off the top of the round of bread and scoop the insides out.
OPTIONAL: garnish with parsley
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:
We’re headed back to Draenor for another delicious treat! This time, we’re looking to the skies for our meal… It’s RYLAK CREPES!
As a Hunter, it’s always awkward to create a dish from a beast that could have easily been one of your own companions.
LOOK AWAY, MOCHI! JUST… LOOK AWAY.
However, I’ve gotta eat somehow… You can’t fight the Iron Horde when your stomach is rumbling. Besides, those Rylak crepes do look mighty tasty.
In Draenor, Rylak crepes only require five Rylak eggs. Unfortunately, since I couldn’t find any Rylak eggs where I live, I had to improvise with a few more ingredients. Rylaks are predators, so I would assume that any dish made from them would be packed full of lean protein. My version of Rylak crepes features chicken breast and Quest protein!
Total prep time for this dish is about 45 minutes. Total cook time is about 35 minutes. This will make about 4 servings. Each serving contains about ~57g of protein.
Preheat your oven to 350°.
Open your bag of chips to let out the air. Then, crush the chips in the bag to create the crispy coating for your chicken.
Place your sliced chicken, 1/2 cup of whole wheat flour, mixed egg and crushed chips into separate dishes. This will be your dredging station.
Add in 1/2 scoop of protein powder to your whole wheat flour and mix to combine.
Take your chicken breast and dip it in the whole wheat flour. Then, dip it in the egg. Then, lightly coat it with the crushed chips. You will want to different hands for this to avoid getting the flour and egg mixture stuck to your hand (something that Alton Brown refers to as “club hand”).
For example, use your left hand for the flour to egg portion. Then, use your right hand for the egg to chips portion.
Place the coated chicken strips on baking sheet lined with aluminum foil.
Lightly drizzle 1 table spoon of olive oil over the chicken strips.
Bake them for about 14 minutes. While your chicken is baking, prepare the rest of the filling.
In a medium sized pan, add in 2 tablespoons of olive oil. Set it on medium high heat.
Once your olive oil comes up to temperature, place your sliced potatoes in the pan.
Let them cook for about 2 -3 minutes on each side or until browned.
Once they’re crispy, remove them from the oil and let them dry on over a paper towel. This paper towel will be used to absorb any extra oil.
Steam your asparagus or boil (you can cheat by throwing them in the microwave for about 2 minutes in a dish with water!).
Carefully wipe your skillet with a paper towel. You will be using this same skillet to make your crepes.
In a bowl, whisk together 2 eggs, 1/2 cup of whole wheat flour, 1 scoop of protein powder and 1 cup of milk. Add in salt for seasoning.
Set your pan to medium heat.
Pour 2 tablespoons of olive oil into a small bowl. Dip a paper towel into the olive oil and use it to coat the pan with olive oil. You will be doing this between each crepe.
Use a ladle or measuring cup to add your crepe batter to the pan. Quickly swirl the pan to ensure that the batter evenly coats the surface of the pan.
Allow the crepe to cook for about 1 1/2 minutes. Then, flip it over.
Continue cooking for another minute and a half. Remove the crepe and repeat the process. Be sure to wipe down the pan with olive oil.
Once you’ve finished making all your crepes, it’s now time to assemble them. Place a fresh crepe on a plate.
Place your asparagus, spinach/arugula, chicken, and potatoes in the center of the crepe.
Then, roll the crepe up and use a toothpick to hold the crepe in place. ‘
OPTIONAL: Create a honey mustard dipping sauce by combining mayonnaise, honey and mustard.
As you can see, I had a lot of fun making this recipe. Hopefully you’ll have as much fun as I did!
Happy travels, adventurer!
This recipe was created with support from Quest Gaming. Follow them on Facebook, Instagram and Twitter to learn more about how other gamers eat healthy and #CheatClean.