Dippy Eggs

Today, we take a trip to the Brawler's Guild for a quick and easy breakfast.  While you and your friends are sitting there watching other people wipe to terrifying Talbuks and those deadly Gnomes, why not let one of the bosses make you his special dish, Dippy Eggs!  Yes, Dippy the Penguin has his very own breakfast named after him.  Okay, so not really, but they really are called Dippy Eggs.  These are the classic eggs, made over easy.  They are cooked on both sides, but have a runny yolk.  They're also called Dippy Eggs because its fun and delicious to dip your toast into the flowing yolk. 

Prep Time:  1 Minute
Cook Time:  3 Minutes
Skill Needed:  Apprentice

Ingredients:

• 2 Eggs
• 1 Tbsp. Unsalted Butter
• A Dash of Salt and Pepper

Directions: 

1.   Get pan nice and hot over medium heat.
2.   When the pan is hot, add the butter. 
3.   Let the butter melt, and then carefully crack one egg and drop into the pan.
4.   Allow the egg to cook untouched for 60 seconds.
5.   Using your flattest, thinnest spatula, very carefully flip the egg without breaking the yolk.
6.   Let egg cook on other side for 30 seconds.
7.   The egg is ready to be plated, flip egg over to original side on plate.
8.   Repeat process for the other egg.
9.   Sprinkle salt and pepper on eggs and serve with buttered toast, make sure you utilize full dipping privileges. 
   
    Tips:
   It's very easy to over cook the yolk if you're not careful and let the egg sit for too long.  You will end up with a yolk that is not runny and therefore can not be dipped.  Don't leave the egg unattended once you have started, because it only takes  a few seconds to end up with a cooked, hard yolk.
   

Halfhill Delight

Today, we take a trip to the Culinary Capital of Pandaria, Halfhill Market.  We're going to whip out that wok, and make Anthea Ironpaw proud.  This recipe calls for the use of a wok, but it is not entirely necessary to use one if you do not have one.  The second best option would be a non-stick frying pan, the deeper the better.  A few other tools you'll need are a couple of wooden or plastic spoons ( metal spoons are fine with a wok, but will scratch non-stick surfaces).  It is very important to have a spoon that is ONLY used on the raw meat, do not cross contaminate utensils.  Have one spoon for raw meat, and another for cooked meat/veggies.  Stir-frying involves a very high heat, and precautions should be made in case things go south, and they can quickly.  Oil that is too hot will catch fire easily.  Food can also burn very fast and will set off smoke alarms if you're not careful.  Stir-frying is also a very fast way cooking, because of the high heat, so you must ALWAYS prepare all of your ingredients before you begin cooking.  This way all you have to do is grab your bowl of ingredients and dump them in when it's time. 

Prep Time:  15 minutes
Cook Time:  5-10 minutes
Skill Needed:  Intermediate

Hardware:  

•  Enough Bowls to Hold Each Ingredient Separately
• A Wok or Deep Non-stick Frying Pan
• A Spoon for Raw Meat, a Spoon for Cooked Meat/Veggies

Ingredients:

•    4 Tbsp. Peanut Oil 

•   1 lb. Raw Boneless/Skinless Chicken Breast, Sliced VERY Thin

•   1 ½ Cup Raw White Onion, Chopped 

•   3 Cups Mushrooms, Sliced

•   1 ½ Cup Bean Sprouts (Canned or Fresh)

•   ¼ Cup Green Onions, Chopped

•   1 Tbsp. Red Chile Pepper, Chopped (Optional)

•   2 Tbsp. Soy Sauce

•   1 Tbsp. Honey

•   3 Tbsp. Hoisin Sauce (Usually Found Near the Soy Sauce)

•   1 Tbsp. Fresh Garlic, Chopped

•   ½ Tbsp. Fresh Ginger, Chopped

•   3 Cups Prepared White or Jasmine Rice. 

Directions:    Mix the Honey, Hoisin Sauce, and Soy Sauce together to create sauce. 

1. Place wok or frying pan on to stove and turn on heat to medium high.  My stove has numbers that go up to 6, so I usually put it on 5.  
2. Allow the pan to get hot, and pour 2 Tbsp. of the peanut oil into the pan.  
3. When the oil reaches its smoke point (you'll see smoke starting to come off of the oil)  it's time to start cooking IMMEDIATELY.
4. Dump the sliced chicken breast into the oil, using your raw meat utensil to turn, toss, and move around the chicken constantly, allowing all of the chicken to come in contact with the pan. 
5. When the chicken has cooked thoroughly and is white and partially browned, remove from pan and set aside. 
6. Using the cooked meat spoon and a kitchen towel, very carefully remove bits and pieces from the chicken and the oil from the pan.  It will burn if you leave it in.  
7. Allow the pan to return to high temperature, and add the remaining 2 Tbsp. of peanut oil. 
8. Wait for smoke point again, and then add the chopped white onion.  Stir constantly.
9. Stir for about 30 seconds, then add the mushrooms. Stir constantly.
10. When mushrooms have cooked for another 30 seconds, add the bean sprouts.  Stir constantly.
11. Count to 30, then add your ginger and garlic.  Stir constantly.
12. Count to 10, then return the chicken to the pan.
13. Add your sauce mixture and stir for 10 seconds.
14. Add the optional red peppers if you desire a spicy dish.
15. Remove pan from heat.
16. Serve on top of the prepared rice.
17. Garnish with green onions and top with extra hoisin sauce if you wish.
18. Enjoy!

Tips:
  Don't be afraid to add more ingredients to this dish.  Experiment and add additional veggies and ingredients, like pea pods, baby corn, chestnuts, etc.  The possibilities are only limited to your imgagination.    You can also use other meats, like beef, or no meat at all!

Mechano-Hog in a Blanket

 Hello!  After three long years, The Hungry Gamer is back!!!  I figured I'd help revive this blog with a recipe that is sure to please and easy to make.  The best thing about this dish is that it looks like it took hours to make, but didn't!  You can whip this up in less than an hour easily.  This is a transmog of a beef Wellington, made with pork, and other easy tweaks.  You'll have people inspecting you left and right, asking where you got that sweet, shiny, recipe.  

Prep Time:  15 Minutes

Cook Time:  25-30 Minutes

Skill Needed:  Apprentice

Ingredients: 

• 1-1½ lb. Pork Tenderloin

• 4-5 Slices of Prosciutto 

•  ½ Cup Diced Dried Apples

•  1 Tbsp. Chopped Thyme Leaves

•  1 Sheet of Pastry Dough (usually frozen, must be thawed)

• 2 Tbsp. Stone Ground Mustard

• 1 Egg

• 2 Tbsp. Water

• A Dusting of flour

Directions:  Preheat oven to 400°

          1.  Thaw pastry dough at room temperature for 30-45 minutes.  Make sure it does not sit out any longer than 45 minutes.

          2.  Prepare the tenderloin.  Remove any excess fat with sharp knife.  Remove the thin, silvery, inedible film (you'll know what it is when you see it).  Cut tenderloin in half completely lengthwise.  Set aside. 

        

          3.  Place the 4-5 prosciutto slices down on a sheet of parchment paper side by side so that they are as close to equal to the length of the tenderloin as possible.  Sprinkle salt, pepper, and the chopped thyme leaves onto prosciutto.  

          4.  Chop/dice the dried apples.  Mix the egg and water. 

          5.  Place the tenderloin in the middle of your prosciutto, and stuff the dried apples in to the center of the halved tenderloin.  

          6.  Using the parchment paper to assist you, gently roll the prosciutto tightly around the tenderloin, folding and tucking as tightly as possible as you roll completely until the prosciutto is completely wrapped around the tenderloin. 

          7.  Dust a clean, smooth surface with a little bit of flour.  Place the thawed pastry dough on to floured surface, and using a rolling pin, evenly roll out the dough until it is equal to the length of the tenderloin.  

          8.  Place the mustard onto the middle of the prepared pastry dough, evenly and as thinly as possible, spreading it so that it covers most of the area.  

          9.  Place the prosciutto wrapped tenderloin onto one side of the dough..  Carefully roll the tenderloin and dough, so that the dough wraps and covers the tenderloin.  Leave a few inches of space towards the end, and brush the egg and water mixture on to create a bond to help seal the dough. 

          10.  When the tenderloin is completely wrapped, tuck, fold, and seal the edges so that nothing inside is exposed.  Place it onto a cookie sheet pan, topped with parchment paper.  Brush the entire surface with the remaining egg mixture.  

          11.  Place into preheated oven and bake for 25-30 minutes, until crust is golden brown, and the internal temperature is at least 140°.  

          12.  When done, allow it to sit for 10 minutes.  Using a serrated knife (a bread knife would be great), use long, slow strokes to slice a portion of your desire.  Serve with simple cold green vegetables, like a salad.  

          13.  ENJOY!