Welcome back, Geeky Gluttons, to another episode of Munchies & Minis!
Munchies & Minis is my tabletop RPG-inspired live cooking show for those just joining us. Once a week, I make a snack or meal to pair with a side of dice rolls. You can catch me on Twitch (unless indicated otherwise on social media) Wednesday nights at 7 pm EST.
In our last video, we made Honey-Braised Boar Ribs from Dragon Magazine‘s “Inns in an Instant” article. This episode, we return to Tiny Taverns by Gallant Knight Games for some spiced cockatrice skewers.
A One-Beast Mixed Grill
If you’ve played any high fantasy RPG, you know “you all meet in a tavern” as well as “once upon a time.” The thing about Tiny Taverns, though? Not only do you start in a tavern, but you also work there. Tiny Taverns is a slice-of-life roleplaying game “one of friendship, a group of former adventurers running a tavern together (…) in a fantasy world, replete with monsters, magic and cheerfully-crafted menus (and hijinks!).”
While there are cooking and menu creation mechanics in the gamebook, the appendices provide some sample dishes your tavern may cook for your customers. So far, I’ve developed recipes for their Cave Slime Compote and Spicy Hippogriff Wings. The appendices describe Grilled Cockatrice Sosaties with Remoulade as so:
“This dish takes advantage of the cockatrice‘s nature as a chimera by using both the tail (which is reptilian) and the breast meat (which is similar to chicken). Chunks of tail and breast meat are marinated in a sauce of pulverized onions, curry leaves, tamarind juice, and other spices, then skewered, alternating between tail, breast, and chunks of dried apricot. The skewers are grilled until done and served with a remoulade made from fresh aioli and capers.”
For those unfamiliar with the term “sosatie,” it is a South African dish of the preceding description (though lamb or mutton are usually more popular). Derived from the words “sate” (skewered meat) and “saus,” the sosatie is an adaptation of the Indonesian satay, likely migrated with the Malay immigrants.
Since I was laid off around the time of this video’s filming, I opted not to buy alligator meat. Also not gonna lie; ingredient availability in 2021 was gods-awful. That’s why I couldn’t find curry leaves or tamarind water. However, a mix of curry powder and fresh basil works well for the curry leaves. And a blend of water, brown sugar, and lime juice gives you a similar tang without processing tamarind pods.
You can use alligator meat if you still want to eat some cockatrice tail. You might want to marinate it a bit longer unless you want to give your jaw a workout!
Remoulade, on the other hand, originated in France and is similar to tartar sauce but also contains herbs, capers, and gherkin pickles. I hate gherkins. My husband hates pickles. I see no reason to make something I will promptly throw away after simpering through disgust on camera. Instead, I crushed fresh mint and dill with garlic for my sauce. Many medieval sauce recipes contain miny, and dill adds that pickle flavor without overpowering it.
Want to learn how to make Cockatrice Sosaties with Remoulade for your adventuring party? Watch the video or find out how to get the recipe card below!
Cockatrice Sosaties with Remoulade
Sing for your Supper!
This video will always be around to cook along with. But I also have the printable PDF recipe cards available for my Ko-Fi and Patreon supporters.
This week, my blog post and Munchies & Minis recipe cards are available in exchange for a $2 donation on my Ko-fi page. Recipes from previous Munchies & Minis episodes are also being added to my Ko-fi store, so keep an out for updates!
If you join my Patreon community at the “Kitchen Twitch” ($5/month) level or higher, you will not only get access to ALL of my Munchies & Minis recipe cards. You’ll also get blog-post Spotify playlists, community polls, random digital and physical swag surprises, AND a welcome gift of my Lord of the Rings recipe cards and playlists.
I hope this episode inspired you to start a culinary campaign of your own. Next week, I’ll continue the third season of Munchies & Minis with a recipe chosen by my Patreon subscribers!