So now that I’m finally through my perhaps overly ambitious #Nyanuary programming for Fandom Foodies, I think it’s about time we move to February’s programming. This is how far behind I am. Better off schedule than ‘sploded off the face of Gaia, right?
Speaking of Gaia, that brings me up to the subject of today’s post. Fandom Foodies‘ theme this month pays homage to the Final Fantasy game series, under the tag #FinalFantaFeast , hosted by Victoria of Pixelated Provisions. Seems pretty fitting this year as twenty years ago Final Fantasy VII changed the face of video game RPGs with its groundbreaking graphics, audio, and storyline. I’ve been wanting to cook an FFVII themed recipe for awhile since I feel a little bit of a connection to it…
Yup, that’s me, almost a decade ago when I was younger, thinner, and a hell of a lot stupider. Stupider, I say? Well you do notice who I’m pictured with, don’t you?
I know, should’ve been a red flag the size of Ruby Weapon during shark week. That said, as I consider every bad decision a life lesson, I can still say “No regrets” except for what fretting over this douchecanoe did to my college GPA.
Besides, I just happened to get a PC version of the game out of the break-up. Spoils of war, right?
Right.
I laughed and cried my way all through this game to the final battle where it turned out I was too low of a level take down Mr. Oedipus McStabby, Master of Hair Bleach and Overcompensation ….and then my hard drive died before I could get through a second playthrough. Anyone know of a good emulator that can run on Windows 10 and not fry my not so new laptop?
I digress, though. These are far better times with far better friends. What better way to reminisce on one of my favorite games than with one of my favorite, long time friends? That’s right, folks. It’s time for some Cosplay in the Kitchen!
So today joining me is my good friend Ty Mullery in his fantastic Zack Fair costume as we cook up a tasty, tasty Chocobo in celebration of not trying to feel as old as we are in relation to the game we are cosplaying characters from.
Not sure where to find a Chocobo? A turkey is comparable. For this recipe, you’ll need a boneless breast roast with skin, or you can buy two bone-in Chocobo breasts like we did, debone them yourself and overlap them.
Of course, you’ll need a very sharp knife….
And a kitchen mallet to flatten it all out to an even thickness…
Then since all good Chocobo breeders know that you get the best birds when you stuff them with all sorts of greens and nuts, we made a stuffing of krakka greens and carob nuts. Not sure where to find those either? Walnuts and red radish greens should do the trick, and they’ll be mixed up with some sesame oil, parmesan, and panko.
If you remember the Wall Market quests from Final Fantasy 7, you might also remember “Today’s Special”. Well since I have no idea what that actually was except vomit-inducing, we used another menu item from the Wall market Diner as inspiration and make a pahsana green (or apricot) Korean BBQ glaze for this tasty, tasty bird.
So here it is, a sweet and spicy dish that is certainly worth all the wark! If you want to see all the other crazy delicious recipes my friends made up, check out #FinalFantaFeast over on Pixelated Provisions!
Greens-Stuffed and Glazed Chocobo
Ingredients
- 1, 3-4lb butterflied chocobo or turkey breast roast, skin removed and reserved
Stuffing:
- 1 cup radish greens
- 1/2 cup walnuts
- 2 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 1/4 cup grated parmesan cheese
- 3/4 cup panko
Glaze:
- 3/4 cup soy sauce
- 1 cup apricot jelly
- 2 tablespoons minced garlic
- 1 teaspoon ground ginger
- 1 tablespoon rice wine vinegar
- 2 tablespoons sesame oil
- 1 teaspoon chile sauce
- 1/4 cup water
Optional:
2 radishes, sliced for garnish
Instructions
- Preheat the oven to 375° F
- Place the butterflied roast on your cutting board and cover it with plastic wrap. Unleash a meteorain of fury with your kitchen mallet upon the chocobo’s lifeless carcass until it’s an even 1/2-inch thick. Remove the plastic wrap and discard. Season the meat with kosher salt.
- Pulse all the stuffing ingredients but the panko in the food processor until finely chopped
- Stir in the panko and spread the stuffing onto the roast, leaving a 1-inch border all around. Starting at the short end, roll the roast into a cylinder. Cover as much of the cylinder as you can with the reserved skin and tie the whole thing with kitchen string with about an inch between each knot if you can help it. Line a baking sheet with foil and place the roast on it.
- Heat the saucepan containing the ingredients for the glaze on the stovetop over medium heat until the apricot jelly has melted and the mix has simmered approximately 2-3 minutes. Turn off the stovetop. Brush a layer of glaze on the roast, cover the saucepan with a lid to keep the glaze warm, and place the roast in the oven.
- Roast the chocobo for 1 hour and 15 minutes, brushing a layer of glaze on the bird every 15 minutes. Remove the pan and tent loosely with foil for another 15 minutes.
- Cut and remove kitchen string from the roast. Slice 1/2 to 1-inch slices and serve.
Note:
If you have any remaining glaze, reduce it on the stovetop for about 2-4 minutes before drizzling it on the chocobo slices.
