Every Wednesday Thursday Maureen Carter brings you World of WarCrafts, which features a recipe or craft that teaches you how to make your own real life version of in-game recipes and items. Hi again sorry I'm a day late on this, I promise not to make it a habit. For today's recipe I am using a bit of creativity and taking the in game recipe a little farther. I am making Buzzard Bite Wraps. For starters lets make the Buzzard Bites and then make them into the wrap.
The in game recipe simply calls for Buzzard Meat. To me that didn't seem quite interesting enough. As you know I am more than willing to jazz up a recipe before I present it to you, so let's begin.
Buzzard Bites
1 pound Buzzard Meat
1/2 cup Ice Cold Milk
1 cup Simple Flour
2-3 teaspoons Hot Spices (depending on how spiced you want these)
oil
Mix the Simple Flour and Hot Spices in a dish. Cut the Buzzard Meat into strips. Pour the milk into a small bowl. Dip the meat into the milk and then into the flour mixture and coat well. Heat the oil in a pan over medium high heat and add the coated buzzard strips. Once they have browned on one side turn them and let them brown on the second side. Continue cooking until cooked through, turning again if need to prevent burning. Once cooked place on a paper towel on a plate to remove any remaining oil. Serve as is or set aside until ready to add to the wraps.
Buzzard Bite Wraps
1 batch Buzzard Bites
3-4 Azerothian Flat Bread
1/2 cup shredded Fine Aged Cheddar
1/2 cup chopped Fissure Plant
1 cup Gnomish Beans
chopped tomatoes
1 cup cooked Arathi Field Grain
Goblin Salsa
Sour cream
Spread 1/4 cup of the Gnomish Beans on one of the Azerothian Flat Bread. Add /14 cup of the Arathi Field Grain and then 2-3 of the Buzzard Bites. Top with 1/4 of all the remaining ingredients and wrap the Azerothian Flat Bread tightly around the filling. Repeat with the remaining Azerothian Flat Bread.
Translation:
Buzzard Meat- Chicken
Ice Cold Milk- Milk
Simple Flour- Flour or bread crumbs
Hot Spices- Taco seasoning
Azerothian Flat Bread- Tortillas
Fine Aged Cheddar- Cheese
Fissure Plant- Lettuce
Gnomish Beans- Refried Beans (I figure that gnomes would always blow up their beans so refried is what they would get every time)
Arathi Field Grain- rice
Goblin Salsa- just salsa
Yes, I know that this seems very much like a chicken burrito but who doesn't like a good burrito now and then?
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Reader Comments (Page 1 of 1)
2-07-2008 @ 8:07PM
Alchemistmerlin said...
Personally I would have used either Tabasco Sauce or some form of mix of Cayenne and other peppers for the "Hot Spices".
None the less, sounds good.
Reply
2-07-2008 @ 8:10PM
Maureen Carter said...
If you want to make this spicier simply get the hot version of taco seasoning or add more than called for.
2-07-2008 @ 8:07PM
twh said...
Wow... I'm gonna have to print this one out and give it a shot making it.
Reply
2-07-2008 @ 8:08PM
Pzychotix said...
@1: Just note: Adding any sort of liquid to flour is a bad idea unless you're intentionally mixing them for a certain reason (i.e. batter, or dough). Adding tabasco to flour would give you a gummy mess. Dry spices (like cayenne pepper) would work fine though.
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2-07-2008 @ 8:08PM
George M. said...
It looks like a Chipotle Burrito.
Reply
2-08-2008 @ 4:39PM
Beaverius said...
yeah but nothing tastes as tasty as said Chipotle burrito!
2-08-2008 @ 4:40PM
Tuck said...
If you want to use Tabasco or Louisiana hot sauce, add it to the milk. Buttermilk is also a good substitute for the milk.
I suggest two bowls of flour. Dredge the buzzard meat in the flour, sort of like a primer. Then shake off any excess flour. Add it to your milk, then go into the 2nd bowl of flour.
Shaking off excess flour helps your batter stay on.
If you didn't want to use Taco Seasoning, try a combination of:
1 tbsp of Chili powder
1 tsp of cumin
1/2 tsp of cayenne (more or less depending on how much heat you can take)
1 tsp of red pepper flakes
1 tsp of black pepper
1 tsp of salt
And lastly, if you want to do buzzard wings rather than buzzard bites,
get 12 buzzard wings and split them at the joint and dispose of the wing tip. Boil them for 10 minutes. This boils out a lot of the fat in the wings. Set your oven for 425. Transfer the buzzard wings to a baking sheet and sprinkle some EVOO on them. Bake them for 40 minutes, turning them once at the 20 minute mark. This will get them nice and crisp - if you skip the boiling, the fat in the fat in the wings might smoke up in the oven.
While they are cooking, melt 1/4 stick of butter. Add 1 or 2 cloves of minced garlic. Then pour in 1/2 cup of your hot sauce of choice and mix together. If the sauce is too hot, pour in a little tequila. capsicum (the stuff that makes peppers hot) is alcohol soluble and it will tone down the heat. Probably a half a shot should be enough.
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