The Great Serve

Saturday, June 28, 2008

New item…Red Savages Collar. Made from the following description…

"The red savages do not use steel collars. They use high, beaded collars, tied together in the front by a rawhide string. Subtle differences in the styles of collars, and in the knots with which they are fastened on the girls' necks, differentiate the tribes. Within a given tribe the beading, in its arrangements and colors, identifies the particular master. This is a common way, incidentally, for warriors to identify various articles which they own." - Savages of Gor, Pg. 102

This collar can be modified and tinted in any pattern of your choosing making it uniquely yours.

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Serve of the Month

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Serve of the Month - June 2008

Breaded eel with steamed crawfish, crispy green peas, rence rice, and black bread
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From the Books

Eel - Raiders of Gor, page 114 & Magicians of Gor, page 428
Many varieties (i.e.river, black, spotted), all considered delicacies on Gor.

Crawfish, White These, in turn, become food for various flatworms and numerous tiny-segmented creatures, such as isopods, which, in turn, serve as food for small, blind, white crayfish, felts and salamanders. page 238 Tribesmen of Gor

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Fill a pot with 3 mugs of water and one small tef of white salt and place it over high heat and bring it to a boil. When boiling add 3 mugs of rence rice to the rolling water and move the pan to lower heat to simmer and cook.

Clean the eels well, cut them in pieces two inches long, wash and wipe them dry. In a small bowl mix together 1 full head of garlic and 1 small onion minced very fine, 3 tefs of ground golden Sa-tarna flour, 1 spoon of red salt, 2 spoons of crushed black pepper, and a spoonful of fresh thyme. In another bowl pour 2 mugs of fresh bosk milk. Dip the eel slice in first in the bosk milk and then in the sa-tarna flour. In a shallow skillet heat slowly 2 mugs of palm oil. When hot carefully place the slices of breaded eel into the oil (oil is hot and may spit, so be careful. Watch the slices carefully, and turn when the bubbles in the oil slow to a simmer. Take a clean plate and lay a sheet of rence cloth on it. When the eel is browned all over and thoroughly done, remove the slices from the oil and place them on the cloth to drain and cool slightly.

While the eel and cools, place 2 pots of water over the high heat and bring to a boil. To the first add 2 tefs of fresh pea pods to the hot water and cook for 3 ehn until the color of the pods turns a bright, vibrant green. Remove them from the hot water and place them in a bowl of cold water to stop them from cooking further. In the second place the steaming basket and add the crawfish. Steam until the gray of the flesh turns a brilliant white. Remove them from the basket and place them in a medium sized bowl. Add a spoonful of bosk butter, a dash of tahari spices, a dash of red salt, and a dash of crushed pepper, and toss well until all the butter is melted.

Take a clean plate and add 3 or 4 crispy slices of eel, 2 plump crawfish, and a large spoonful each of crispy peas and steamy rice. Add to the plate a thick slice of black bread, some bosk butter, and garnish with a sprig of fragrant thyme.

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From the kitchens of the Great Serve, the largest Gorean food market in SL
lilyanah Demar
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- Peach glazed tarsk with crispy pea pods and golden rosemary suls -

Fill a medium size bowl half way with white wine. Add one half of a mug of sul paga. Add to the marinade a mug full of crushed peach meat, a dash of white salt, and a dash of crushed pepper and mix well. Place the Tarsk meat in the bowl and allow it to soak for at least 2 ahn, turning the meat every so often keeping it coated.

While the tarsk is marinating take 4 large suls and cut into small pieces and place in a large mixing bowl. Add one half a mug melted bosk butter, a dash of white salt, and a spoonful of crushed pepper. Toss the mixture in the bowl until all pieces are coated liberally. Spoon into a shallow pan and place 3 large sticks of fresh rosemary on top. Cover with a lid to hold in the steam and place in the oven to cook until tender.

Slice a tender gorean peach into small slices and place in a small pot. Add enough citrus juice to the pot to cover the fruit. Then add a spoonful of honey to the mixture and lightly coat it with white sugar. Cook the sauce on low heat bringing it to a simmer and cooking it down to thicken.

Remove the tarsk from the bowl of marinade and brush the peach sauce over the meat, laying it quickly down on the grill to sear the sweet taste of peaches into the meat, then coat the top with more sauce. Allow the meat to cook for 5 Ehn, then coat the top with more of the sauce and turn the meat over on the grill adding more sauce to the top and cooking till the desired wellness is achieved.

White the Tarsk is cooking, fill a small skillet half full, place the skillet on the grill, and bring to a boil. Add the fresh peapods and simmer for 5 ehn watching closely as hot water brings out the bright green of the crispy vegetables. While they are still crisp remove from heat and drain into a small bowl. Cover the peas with warm water to stop them from cooking any further.

Remove the tarsk from the grill and the suls from the oven and return to the counter to prepare the plate. Lay the hot tarsk meat on a large plate, beside it place the crispy green peapods, and a large spoonful of the golden rosemary suls. Be careful to remove all rosemary stems from the suls as they can be quite bitter if bitten into. Drizzle a spoonful of the thick peach sauce over the meat, and garnish the plate with slices of fresh peach.

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recipe created from quotes in the books...
~Vulo stew with raisins nuts onions and honey~
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Place a large cauldron of water over the hearth, add a handful of white salt and 2 spoonfuls of ground pepper and wait for the water to boil. Chop up fine and add to the rolling water two large onions, 1 full head of garlic (place one clove aside for the butter), 5 large carrots, and 3 mugs of sweet peas. Take 5 bay leaves and a large sprig of parsley and mince them up fine and add them to the pot. Next add the cooked, minced meat from 10 or 11 good sized vulos, 2 mugs of ripe, plump, raisins, and 2 cups of Ka La Na (cooking quality) for color. Lastly, grind up enough tender nuts to coat the top of the stew and lay them gently on the stew, do not mix them in, and drizzle a large spoonful of honey over ten nuts until the meat glistens in the firelight. Cover the cauldron with a tight lid, this will keep the steam inside and break down the thick nut-meat releasing it's rich oils into the stew. Disperse the coals under the cauldron and allow the stew to simmer over low heat until the vegetables and nuts are tender.

While the stew is cooking make some fresh black bread and butter. In a large bowl slowly mix together 3 cups of dark sa-tarna flour, 1 spoonful of red salt, a mug of warm water, 1 spoonful of molasses, 3 spoonfuls of warm bosk milk, 1 spoonful of ground blackwine beans, 1 spoonful of caraway seed. Knead until a smooth ball of dough forms. Gorean bread is unleavened so place it immediately in a lightly oiled bread pan, take a knife and mark the eight sections in the top and place in the oven to bake until crispy.

Lastly prepare the butter. Use the fresh bosk butter that you prepared earlier in the morning, it should be nice and thick. Take the remaining clove of garlic a small bowl and rub it all over the inside of a small wooden bowl. Add to the bowl 3 large spoonfuls of the rich Bosk Butter and a small spoon of yellow salt and a dash of finely ground pepper. Mix well and spoon into a small serving bowl.

Spoon the stew into a large bowl and place it on a shallow platter. Add to the platter a thick wedge of the black bread, and a small bowl of the light garlic butter. Garnish the platter with a sprig of fresh parsley and some plump raisins.

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Saturday, June 28, 2008

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Serve of the Month