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Showing posts with label bullbo. Show all posts
Showing posts with label bullbo. Show all posts

Quest 92: Bullbo Wrapped Cucco Stuffed with Hylian Shroom


It's grilling season once again, and with the latest (unprovoked) attack from the cuccos, we once again have an abundance of chicken hanging around to cook. With that, we thought we would continue to use the fabulous Hylian mushrooms that can be found throughout the countryside and the woods. And don't forget about the bullbo strips. So much good food out in the world. It would be a shame not to put it together into one fabulous meal. Enjoy!
Gear!
6 slices cheese - we used blarney castle
1 cup mushrooms
1 T butter
salt & pepper
2 chicken breasts
8 slices of bacon


Quest!
Get your grill going -you want to be nice and hot!
Slice cheese and set aside.
Melt butter in saute pan. Slice mushrooms and add to the saute pan. Add salt and pepper to taste.
Carefully, butterfly open the chicken breasts to make a pocket for our filling.
 Add cheese to each chicken breast.
 Add mushroom mixture.
 It's so pretty.
Close up chicken breasts and place each on four strips of bacon. Roll up the chicken with the bacon into a tight bundle.
 Secure with a toothpick
 Place each chicken breast on the hot grill. Turn grill to medium.
 Turn halfway through the cooking.
Watch out so the bacon doesn't catch on fire!

Cook to about 160 degrees F.
Let the chicken rest for a 5-10 minutes before serving. Serve with roasted potatoes and Enjoy!












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Quest 81: Eenie and Meenie's Brussels Sprouts with Bullbo Strips

Today, Eenie & Meenie want to remind us to eat our vegetables. They never said we had to eat them steamed and lightly salted - so today, we are going to jazz up Brussels Sprouts with some bacon! Now I understand that Brussels Sprouts have a bad rap from what we have done to vegetables over time - you know about all the creaming they have taken! But I assure you that will a little care, these little cabbages will be on your menu too. Enjoy!

Gear!
1-2 lbs Brussels Sprouts
1/2 lb. Bacon, uncooked
Salt & Pepper
Mandolin with guard
Non stick pan

Quest!


Very carefully, slice on the second thinnest setting on your mandolin. Make sure to use the hand guard!
That's nice! Once all of the sprouts are done, set aside.
Cut bacon into small bite-sized pieces. Add to a non stick pan and place on low to render out some of the fat.
Once the bacon is cooked about half-way through, add the sprouts. Add a little salt and pepper.
Continue cooking until bacon is fully cooked. Adjust seasoning as needed.
There you have it! This is a great dish because you get all the smoky flavor from the bacon into the sprouts. The sprouts get a little char to them without getting burnt. The only thing that would make this better is if we added potatoes - which is really good too. BTW, if you want to do that, add the potatoes with the bacon at the beginning. Add the sprouts in the same place in cooking to the bacon. Enjoy!




 Follow the ZeldaGourmet to bring 
LOZ into your home everyday! Enjoy!

Quest 62: Bullbo Back Ribs

Bullbos are back on the menu once again while we enjoy the tasty, tasty ribs they provide. We even have a tasty little sauce to put on top. Enjoy!









Gear!
Rack of Ribs - Pork
3 cups Apple Cider/Juice
Slow Cooker
Rib Spices
1 t. Onion Powder
1 t. Garlic Powder
1 t. Paprika
1 t. Cardamom
1 t. Course Salt
1 t. Pepper
1 t. Cinnamon

Sauce
1/2 c. Chili Sauce
1 T. Apple Cider Vinegar
1 T. Brown Sugar
1 t. salt and pepper


Quest!
Lay out your rack of ribs. Cover ribs with all spices and rub on to coat evenly.
Place the ribs in the slow cooker and add apple cider/juice. Set to high and cook for 3 hours or adjust to low for 5-6 hours.
Let's make sauce! Mix together all the items for the sauce and set aside for later.
Preheat the oven to 400 degrees F. Place cooked ribs on aluminum foil lined cookie sheet. Careful! The meat is falling away from the bones - we want them in tact! Cut into two pieces for portioning.
Brush with sauce and bake in the oven until caramelization happens - about 15 minutes.
Serve with a salad and Enjoy!

Tingle's Random Recipe Tip: GF Meatballs

Meatballs, meatballs! Tingle wants to make meatballs. We did make meatballs back in the day with our lava soup recipe, but this one is a little different and is designed to hold up in the freezer. Can you imagine? GF meatballs where you actually know what's in them! Tasty!!




Gear!
1 lb. Fresh Italian Sausage - Mild or Hot
2 Pesto cubes - See pesto recipe here!
1/2 cup Parmesan cheese
1/4 GF bread crumbs
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1 egg - if needed
salt and pepper to taste

Quest!
Preheat the oven to 425 degree F. In a bowl add all your ingredients together - minus the egg.
Mix everything together until combined. Test making a meatball. If it stays together well, you are good to go. If they seem to be falling apart in your hand, add the egg to the mixture and try again.
Form all your meatballs and place them on a broiler pan that has been sprayed with oil.
Bake meatballs for 20-25 minutes or until thoroughly cooked.

To freeze them, let meatball cool completely. Divide meatballs into portion sized freezer bags. Label and place in the freezer until needed. Use like the grocery store frozen meatballs.




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Quest 53: Bullbo Chops with Fancy Potatoes

The Bullbos are just roaming around Hyrule and we don't think that it is fair that all that delicious pork is out in the land and no one is enjoying it. So today our recipe is enjoying the chop part of the Bullbo. Avert your eyes my vegetarian friends - but again - we feel it is important that if you are going to eat something. you should know where it comes from. The pork chop comes from the loin part on the back area of the pig.


Gear!
Pork Chops
Fresh Rosemary
Fresh Thyme
Salt & Pepper
Chili Powder
Cinnamon

Baking potatoes - like Russets
Butter
Salt & Pepper
Tabasco Sauce
Sour Cream
Shredded Cheddar Cheese

Quest!

Get your potato going. Make slices across the potato to create an accordion - but not all the way through!. Add butter, salt, pepper and Tabasco sauce. Place on a piece of aluminum foil and bake for 45 - 60 minutes depending upon the size of the potato.






Season pork chops with salt, pepper, chili powder, and cinnamon. Heat a pan over medium high heat. Add olive oil, fresh rosemary and thyme. Cook pork chops over herb bed until at least 145 degrees. Let rest on a cutting board until ready to eat.

Dress the potato with sour cream and shredded cheddar cheese. Place the chop of the plate with some greens/salad and Enjoy!








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