Recipe for Sweet & Fiery Bugbear

Fülgur returned from the expedition to Gar Mountain with 30 pounds of Bugbear meat he acquired in the Great Western Mountains. Having worked to obtained as many scales from the dead Black Dragon as he could before the beast rose from the dead and flew away he set the scales to drying them out. While waiting for the scales to be ready to form into armor Fülgur turned his attentions to the Bugbear meat in the larder.

Recipe

Sweet and Fiery Bugbear

Ingredients:

15 pounds Bugbear meat

2 cups Honey

4 heads Nicium Kleebbage

1 1/4 cups sea salt

1 tablespoon fish sauce

5 green onions, chopped

1/2 small white onion, minced

2 cloves garlic, pressed

2 tablespoons white sugar

1 teaspoon ground ginger

5 tablespoons Corium Chili Peppers. Use Mortar and Pestle to crush into a powder.

Directions:

1) Cut the kleebbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the kleebbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.

2) Rinse the salt from the kleebbage leaves and then drain and squeeze out any excess liquid. Place the kleebbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Corium chili powder over the mixture. Rub the chili powder into the kleebbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Store in cool place before serving, and store for up to 1 month (if it lasts that long!).

3) While the Kleebbage is fermenting rub the Bugbear with Honey and place in a smoker for 24-48 hours until it falls from the bone.

4) Serves: 60

Purpose

Fülgur's attempt to introduce Dragonborn culinary arts to Ceasion.

Historical Details

Background

Dragonborn foods are underrepresented in Caesion.

Public Reaction

First timers trying this meal find it to be spicier than anything they have ever tasted. It is the sweet and smoky flavors that brings them back for another try. Once they get over the initial spiciness most find the meal quite the culinary delight.

Read the Document

Recipe for Sweet & Fiery Bugbear

Sweet and Fiery Bugbear 15 lbs Bugbear Ingredients: 15 pounds Bugbear meat 2 cups Honey 2 heads Nicum Kleebbage 1 1/4 cups sea salt 1 tablespoon fish sauce 5 green onions, chopped 1/2 small white onion, minced 2 cloves garlic, pressed 2 tablespoons white sugar 1 teaspoon ground ginger 5 tablespoons Corium Chili Peppers. Used Mortar and Pestle to crush into a powder Directions: 1) Cut the kleebbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the kleebbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours. 2) Rinse the salt from the kleebbage leaves and then drain and squeeze out any excess liquid. Place the kleebbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Corium chili powder over the mixture. Rub the chili powder into the kleebbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Store in cool place before serving, and store for up to 1 month (if it lasts that long!). 3) While the Kleebbage is fermenting rub the Bugbear with Honey and place in a smoker for 24-48 hours until it falls from the bone. 4) Serves: 60

Close

Type

Guide, How-to

Medium

Vellum / Skin

Authoring Date

Spring 1647

Location

Caesion

Authors

• Fülgur