MONSTER HUNTER: ICEBORNE FEASTYOU CAN EAT FOOD MADE BY CATS IN MONSTER HUNTER WORLD WHY DID NOBODY T

MONSTER HUNTER: ICEBORNE FEASTYOU CAN EAT FOOD MADE BY CATS IN MONSTER HUNTER WORLD WHY DID NOBODY TELL ME THISAs an apology for how long we’ve been on break (we moved to Texas and wow it’s hot here), we’ve put together this Monster Hunter feast featuring not one but three new recipes! As always, you can find them under the cut. Happy hunting!- MJ & KCorn and Poblano ChowderIngredients:3 Tbsp butter3 Tbsp olive oil1 large onion, chopped5 cloves garlic, chopped3 medium red potatoes, chopped into ½-inch pieces2 bay leaves2 tsp cumin1 tsp thyme1 tsp oregano1 tsp cayenne pepper5 cups chicken or vegetable stock5 cups frozen corn2 poblano peppers, chopped1 cup heavy creamSalt and pepper to tasteCombine the butter and olive oil in a large dutch oven over medium-high heat. Add the chopped onion and cook for 3-5 minutes, until translucent. Add the garlic, potatoes, and all of the spices and cook for another 5 minutes, stirring occasionally. Add the stock and lower the heat to medium-low. Let simmer for 10 minutes, or until the potatoes are easy to pierce with a fork. Add the frozen corn and pepper pieces and cook for 5 minutes. Remove the bay leaves and add the heavy cream, stirring to combine. Remove the pot from heat and allow to cool for at least 10 minutes. Blend until smooth in 3-4 batches using a blender (or in one batch using an immersion blender). Season with salt and pepper to taste and top with cheese or sour cream.3-Cheese Potato GratinIngredients:2 pounds Yukon gold potatoes, chopped into 1/8-inch slices½ cup grated Parmesan½ cup shredded cheddar½ cup shredded mozzarella2 cups heavy cream2 sprigs fresh thyme3 cloves garlic, chopped½ tsp ground nutmegSalt and pepperPreheat the oven to 350 degrees F.Combine the three cheeses. Coat the inside of a casserole dish with nonstick spray and lay down a layer of potato rounds. Top with a layer of mixed cheese and a small amount of salt and pepper. Repeat until the potatoes have all been used, but keep a small amount of cheese reserved for topping with. In a small saucepan, heat the cream, thyme, garlic, and nutmeg until it just begins to simmer. Pour the cream mixture over the layered potatoes and cheese, topping with the remaining cheese at the end. Bake uncovered for 1 hour, or until the cheese is browned and the potatoes are tender. Beef Tajine With Vegetables and Yogurt SauceIngredients:3 pounds beef top blade roast2 Tbsp olive oil1 Tbsp butter½ butternut squash chopped into 1-inch cubes1 onion, sliced into rounds3 carrots, diced2 c. broccoli1 Tbsp paprika1 tsp cinnamon1 ½ tsp ground ginger1 tsp salt½ tsp EACH: cayenne pepper, red pepper flakes, cardamom, coriander, black pepper8 cloves garlic, chopped2 c. beef broth1 14-oz can crushed tomatoes1 Tbsp tomato paste½ c unflavored and unsweetened yogurtPreheat the oven to 350 degrees F.Mix together the beef broth, garlic, and tomato paste. Set aside.Add all the spices together and rub over the beef roast, coating the entire piece. Heat the olive oil and butter in a large cast iron skillet on high heat, and sear the roast on all sides. Cook each side for about 2 minutes or until brown and crispy. Once all sides are seared, remove the meat from the pan and set in a dutch oven or tajine. Add the onion rings and beef broth mixture to the pot, then cover and bake for 30 minutes. In the same skillet where the meat was seared, lightly cook the carrots and squash until they brown a bit from the residual spices over medium heat (about 5 minutes). Set aside. After the 30 minutes have elapsed add the squash, carrots, and broccoli to the pot/tajine. Cook for 45 minutes to 1 hour, or until the vegetables are tender and the meat registers at least 145°F.Allow the pot to cool for 5 minutes, then remove ½ cup liquid from the pot and whisk with the yogurt. Add additional paprika, cayenne, and salt and pepper to the yogurt sauce as necessary.  Serve with crispy bread and the yogurt sauce drizzled over. Additional Items1 baguette1 loaf rustic bread2 types of wedge cheese1 bunch on-vine tomatoes2-4 grilled sausages (we used jalapeno and cheddar)1 large mug of beer (cook’s choice) -- source link
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