It’s been forever since I’ve played World of Warcraft. As much fun as I’ve had playing in the past, my lack of spare time doesn’t let me justify the subscription fee. However one thing I love is how Blizzard’s wealth of game content allows me to bring the worlds of Azeroth into my kitchen.
You may remember Dirge Quickcleave, the greatest cook in the world, from my last WoW-themed post for his Clamlette Surprise. Today we’ll be kicking it up a notch with another one of his famous dishes guaranteed to set your heart and mouth on fire. That’s right folks, I’m going to teach you how to make Dirge’s Kickin’ Chimaerok Chops.
The game recipe for this dish calls for Chimaerok Tenderloin, Deeprock Salt, and Goblin Rocket Fuel. It’s also considered the rarest cooked food in the game simply for the difficulty in finding the resources in the first place. Considering that Chimaeroks are even more rare on our plane of existence, I understand the frustration. Not to worry, though, I’m sure you will enjoy our substitutions.
With the appropriate product placement, of course.
Chimaeroks look like flying goats. So lets just assume that goat meat can work just as well.
Bat meat is too small and lion meat is too expensive.
We used some frozen goat leg steaks from Super H Mart (one package is the whole leg, so you will get a variety of sizes). I suppose you could also use some lamb neck steaks if you can’t find goat, though.
Deeprock Salt looks awfully like smoked sea salt. Yes, there is such a thing. McCormick makes a grinder version that you may be able to find most grocery store chains.
Goblin Rocket Fuel is made from Firebloom and volatile rum in the game. Volatile rum is pretty self explanatory as the equivalent to Bacardi 151.
Firebloom was a bit more difficult to figure out since the only thing resembling it outside of the game is what happens when you slice up a hot chili pepper and stick it in ice water — which I do recommend, if you can find them, to garnish this dish with.
Given the name and nature of the plant though, I just figured I would blend together a number of spicy peppers and spices for our marinade.
What you’ll get is a nicely balanced cut of meat. The rum pairs well and enhances the sweetness of the goat, while the “rocket fuel” adds just the right amount of spice. I had made up some mashed up cauliflower with goat cheese on the side, though I’d imagine some steamed or grilled asparagus would also go well with this entree. If you have any leftover meat, I’ve found chopping it up and tossing it with some mac and cheese, or ravioli with olive oil, goat cheese and chopped red pepper makes a great meal for nights you don’t want to put too much effort into cooking. Make sure to eat the bone marrow too, it’s delicious!
Dirge's Kickin' Chimaerok Chops
Ingredients:
- 2 lbs goat bone-in leg steaks, about 3/4 inch thick
- Smoked sea salt (or sea salt and liquid smoke)
- 4 red sweet mini peppers or 1 red bell pepper.
- 2 chipotle peppers in adobo sauce
- 1 dried pasilla ancho pepper
- 1/8 cup Bacardi 151
- 1/2 cup spiced rum
- 1 Tbs cooking oil
- 2-3 Tbs lemon juice
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp onion powder
- few dashes cayenne
To make Rocket Fuel:
- Fire-roast the sweet red or bell pepper on the stovetop with a barbeque skewer or metal tongs. Cover the areas around the burner before roasting with tinfoil for easy clean up. Remove the peppers from heat when all the skin has blackened
- Put fire roasted peppers in a paper bag to cool. In the meantime, remove the seeds and stems from the other peppers, cut into small pieces and put them in a cup or jar with the spiced rum to steep/rehydrate.
- Rub the charred part off of fire roasted peppers, remove stems and seeds, mince and put into jar.
- Add rest of the ingredients and puree in a blender or with an immersion blender. Seal the jar and refrigerate until you are ready to marinate the meat.
The night before grilling:
Spread layer of rocket fuel on the bottom of a large casserole dish. Add the goat steaks and pour the rest of the marinade to cover all the meat. Cover the dish with plastic wrap and refrigerate overnight.
Very informative. Thanks.