Tuesday, January 14, 2014
Concluding the Year of World of Darkness, the RPG Buffet discusses Mummy: The Curse, a Changeling: The Dreaming LARP, a crossover game, and Victorian Age Vampire!
RPG BUFFET AUGUST 2013 – MUMMY: THE CURSE
When you’re playing a game with mummies, you of course have to go Egyptian-themed with your meal. Dishes that night included hummus, couscous, shawarma, and Egyptian lemonade.
CHICKEN SHAWARMA – serves 6 (from TheShishka.com):
1 lb boneless skinless chicken breasts (2 large breasts)
1 lb boneless skinless chicken thighs (4 large thighs)
6 tbsp extra virgin olive oil, divided
2 tsp cumin
2 tsp paprika
1 tsp allspice
3/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp cinnamon
Pinch of cayenne
Salt and black pepper
Nonstick cooking oil spray
Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each. Place them in a marinating dish or large plastic zipper bag.
In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper (if you're salt sensitive, use 1/2 tsp of salt). Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade.
Cover the marinating dish with plastic wrap, or close the zipper bag. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.
Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.
Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.
EGYPTIAN LEMONADE (from Food.com):
6 cups water
5 tablespoons sugar or 5 tablespoons honey
1 tablespoon orange blossom water
Quarter the lemons. Put the water and quartered lemons in a pot, bring to a boil, then cover and simmer over medium heat for 20 minutes. Strain into a teapot and stir in the sugar and orange blossom water. Bring to a boil and serve.
RPG BUFFET SEPTEMBER 2013 – CHANGELING: THE DREAMING LARP, WITH SPECIAL GUEST GM CAROL
September gave us a last burst of warm weather, so we decided to grill out one last time before the weather turned against us. Mags brought marinated pork chops for the entrée.
SIMPLE BUT AWESOME LEMON PEPPER PORK CHOP MARINADE (from AllRecipes.com)
4 pork chops
1 tablespoon lemon pepper
8 tablespoons butter, melted
8 tablespoons olive oil
4 teaspoons Worcestershire sauce
In a deep bowl, mix all of the marinade ingredients. Marinade chops for at least two hours, then grill.
RPG BUFFET OCTOBER 2013 – WORLD OF DARKNESS CROSSOVER
It’s our annual Chili Night—and Mags forgot about it. Here’s the chili recipe she had planned to make before work destroyed her memory.
CHICKEN AND CHORIZO CHILI (from Epicurious.com):
2 Tbsp. Olive Oil (to be divided)
6-8" segment chicken chorizo uncooked casing removed (if using cooked slice into thin segments and add with chickpeas)
1.5lbs. skinless bonless chicken breasts
3/4 tsp salt
1 large onion, coarsely chopped
4 garlic cloves minced or pressed
2 tsp. cumin
2 chipotle peppers chopped and seeded (this will make it spicy, if you dont like spice only add one)
1/4 cup salsa
1 can diced no salt added tomatoes
2 cans chickpeas rinsed well and drained
2 cups great northern beans well rinsed and drained
1/2 cup washed dried and chopped cilantro (or parsley for different flavour)
Low Sodium reduced fat chicken broth (.5 cup... or more if making a soupy stew)
1. Preheat slow cooker to medium high heat. Add 1 tbsp oil. Add chorizo in managable sized chunks and brown. Remove chorizo with slotted spoon and place on plate over paper towels to soak up excess oil
2. Add chicken breasts (chorizo should leave some oil in pan but if extra oil is needed add an extra .5 tablespoon or so) brown chicken breasts, remove and place in a pot of boiling water, reduce heat to medium/low and cook at low boil for 12 min.
3. Add remaining oil and once heated add onion and garlic over low heat saute until translucent and tender
4. Add chipotle and cumin and stir
5. When chicken is done cooking remove from pot and cool with cold water, shred chicken.
6. Return chorizo to pot, stir, add chicken and salsa
7. Add rinsed chickpeas, great northern beans, tomatoes, desired amount of broth, half of reserved cilantro (or parsley) cover and simmer 1 hour on low.
8. Add remaining cilantro and salt and pepper to taste
RPG BUFFET NOVEMBER 2013 – VICTORIAN AGE VAMPIRE
“We’re having a Victorian-style tea party!” Kae declared, and to prove how serious she was, she made proper English cucumber sandwiches.
THE PERFECT CUCUMBER SANDWICHES (from TheGuardian.com) (Makes 9)
1/2 cucumber, peeled
6 thin slices of good white bread
Unsalted butter, at room temperature
Cut the cucumber into slices as thin as you can make them, and put in a colander or sieve. Sprinkle lightly with salt (don't go overboard) and leave for 20 minutes. Taste to check you haven't oversalted them: you can rinse them at this point if so.
Lay out a few pieces of kitchen paper on the work surface, place the cucumber slices on them, and pat dry with more paper.
Lay out the bread and butter each slice generously. Arrange the cucumber on half the slices, overlapping each round, and sprinkle with ground white pepper. Top with the remaining slices.
Pressing down firmly, cut the crusts off, and then cut into neat fingers, triangles or quarters of roughly equal sizes. Serve immediately, with good tea.
AUTHENTIC CHAI TEA (from ASpicyPerspective.com)
2 ¼ cups water
1 whole star anise
1 stick cinnamon
4 cardamom pods, cracked
4-5 black tea bags, or ¼ cup loose black tea
2 cups whole milk or half-n-half
¼ cup sugar
Press the cardamom pods until they crack. Bring the water, tea, star anise, cinnamon, and cardamom to a boil.
Boil for 3-5 minutes until the tea is black and has reduced to about 2 cups. Strain and add the sugar. Add the milk and stir until hot.
Place the used cardamom pods in the bottom of the cups for good friends.
Makes 4 American-sized servings or 12+ Indian-sized servings.
Brandon made Benedictine sandwiches:
Miss Jennie Benedict's Benedictine Spread (from the Louisville Courier Journal)
· 8 ounces of cream cheese, softened
· 3 tablespoons cucumber juice
· 1 tablespoon onion juice
· 1 teaspoon salt
· a few grains of cayenne pepper
· 2 drops green food coloring
To get the juice, peel and grate a cucumber, then wrap in a clean dish towel and squeeze juice into a dish. Discard pulp. Do the same for the onion. Mix all ingredients with a fork until well blended. Using a blender will make the spread too runny.
If, like Mags, you don't like the idea of wasting cucumber, simply peel, de-seed, and chop the cucumber, then mix with the remaining ingredients.
Finally, for our Catch-Up Recording Session, Mags cooked lunch for the participants—a vegan chili, and some chicken-based comfort food.
Download 64kbps mp3 (16.4 MB)
Mummy: The Curse (White Wolf)
Changeling: the Dreaming (White Wolf)
Victorian Age Vampire (White Wolf)
Posted by Mark Kinney at 5:12 PM