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Hi TL!
Yesterday, I attended my friend's home-barcraft event for the WCS NA finals. Since I'm the one with the cooking blog, I was tasked with creating the food. I decided to create a mini menu with 1 food item representing each race!
I put spoilers because there's a ton of text. D:
![[image loading]](http://kierpanda.files.wordpress.com/2013/08/blog_barcraftbites_terran11.jpg)
HELLBAT SLIDERS
+ Show Spoiler +INGREDIENTSFor the Burgers - 1 tablespoon of olive oil
- 1 lb of ground turkey
- 8 mini hamburger buns
For the BBQ Sauce
- salt
- pepper
- 2 teaspoons of liquid smoke
- 1 tablespoon of worchershire sauce
- 2 tablespoon of chiptole paste
- 3 tablespoon of ketchup
For the apple coleslaw
- salt
- pepper
- 2 teaspoons of granulated sugar
- 2 tablespoons of white vinegar
- 1/3 cup granny smith apple, sliced thinly
- 1/3 cup of shredded cabbage
- 1/3 cup of shredded red cabbage
(If you can find a ready made bag of shredded cabbage and red cabbage, I suggest getting that) I recommend making the apple coleslaw and BBQ sauce ahead of time, especially if you plan on traveling to a friend's house to make these. It will save you a ton of time and it'll be easier for you to bring a container full of coleslaw or sauce instead of bringing each individual ingredient. PROCEDUREPrep time for this will take about 20 minutes. Cook time is roughly 12 minutes. This makes 4 servings. Calories per servings: ~300 calories - Thoroughly combine your BBQ sauce ingredients (salt, pepper, liquid smoke, worchershire sauce, chipotle paste, ketchup) in a bowl.
- Pour your 2/3 BBQ sauce over your ground turkey and stir the sauce through the turkey. Reserve the 1/3 of the BBQ sauce for the burgers.
- Shape your ground turkey into small patties. You should create about 8 patties.
- Set a pan on high heat and add your olive oil. When the pan becomes hot, place your patties in the pan. You may have to cook them in separate batches. Cook the patties for about 2 minutes on each side. Remove patties when done.
- Place chopped apples and both shredded cabbages in a bowl.
- In a small bowl, combine salt, pepper, vinegar, and sugar. Stir to combine to create the dressing.
- Pour the dressing over the salad and toss to combine.
- Place 1 patty on each of the burger buns (optional: place 1/2 teaspoon of BBQ sauce over the patty) then top with some of the apple slaw.
![[image loading]](http://kierpanda.files.wordpress.com/2013/08/blog_barcraftbites_zerg11.jpg)
SWARMHOST BITES
+ Show Spoiler +INGREDIENTS- salt
- pepper
- 1 teaspoon of olive oil
- 12 large mushrooms, stems removed
- 1 Italian pork sausage, casing removed
- 1/2 cup of marinara sauce
- 1/2 cup of mozzarella cheese, shredded
PROCEDUREPrep time for this will take about 10 minutes. Cook time is roughly 15 minutes. This makes 4 servings. Calories per serving: ~120 calories - Pre-heat an oven to 350° F (~176° C).
- Add olive oil and heat a pan on high heat. Once the pan comes up to temperature, add in your sausage. Cook the ground sausage for about 6 minutes.
- Dry the inside of your mushrooms with a paper towel. Season with salt and a little pepper.
- Add in a spoonful of marinara sauce into each mushroom.
- Add in a spoonful of ground sausage to each mushroom and top with shredded mozzarella cheese.
- Bake in the oven for about 10 minutes or until the cheese has melted.
![[image loading]](http://kierpanda.files.wordpress.com/2013/08/blog_barcraftbites_protoss1.jpg)
+ Show Spoiler +INGREDIENTS- pepper
- pre-made croissant dough (usually comes in a tube)
- 8 slices of proscuitto
- 1/4 cup of spinach
- 8 slices of mozzarella
- butter
PROCEDUREPrep time will be about 20 minutes and cook time is about 18 minutes. This makes 4 servings. Calories per serving: ~380 calories - Preheat your oven to 350° F (~176° C).
- Unravel your croissant dough and separate the triangles.
- Wrap 1 slice of prosciutto around mozzarella and a 2-3 leaves of spinach. Season with pepper.
- Place your wrapped prosciutto on the bottom of the triangle (opposite the point).
- Roll your dough towards the point of the triangle. Pinch the edges of the rolled croissant.
- Grease a baking dish and place your croissants on the dish. Bake for about 18 minutes or until golden brown.
I will admit that the tempest croissants weren't as crescent shaped as I would have liked. ): Still really tasty!
:D om nom nom nom
![[image loading]](http://kierpanda.files.wordpress.com/2013/08/blog_barcraftbites_done.jpg)
I will say that I did not make enough for my party haha. ): Next time I will triple my ingredient amounts.
For more pictures, check out my blog post here. I even made a ridiculously simple cocktail to go with our food.
If you enjoy my blog, please like my facebook page or follow me on twitter
Also as a complete tangent, I want to celebrate the fact that I will be building my first ever computer tomorrow! WOOO. I've been using laptops since middle school, and as many people know, laptops aren't typically the first choice in gaming equipment.
Here's my build. I know it's not jaw-dropping, but it'll still be fairly powerful, and the most important thing of all is that it's mine. <3 Time to play SC2 in ultra settings! Yay!
Thanks for reading, TL!
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Can they replace with current swarm host with the swarm host bites? I would be much happier if they did that.
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As usual Zerg reigns supreme. *drools*
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..............I didnt have lunch today, and then I click on this blog...
This stuff looks really good. And..I've never heard of Liquid' Smoke, would make an awesome progamer ID :D
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On August 13 2013 20:30 dartoo wrote:
..............I didnt have lunch today, and then I click on this blog...
I had lunch, didn't help though
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you took the time do to everything else, you'd make those bites out the park good by making your own simple marinara!!!  Other than that, I like. Maybe a drop of honey in your slaw to make it more sweet vs the spicy chipolte bbq, but that's personal preference! Finger food always rules
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On August 13 2013 23:55 QuanticHawk wrote:you took the time do to everything else, you'd make those bites out the park good by making your own simple marinara!!! Other than that, I like. Maybe a drop of honey in your slaw to make it more sweet vs the spicy chipolte bbq, but that's personal preference! Finger food always rules
But I wanted to watch the games. T__T Which is why I cheated and used premade marinara and premade croissant dough. muwahahhaa.
But you are right, home made marinara would've been awesome.
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hahahah I didn't comment on the dough because I suck at making doughs for baking, pizza, pasta etc. I can wing other things cooking, but those I mess up if I don't follow the recipe! Plus, I also feel that for something like that, the difference between premade dough and homemade is much less than the gulf between premade and homemade sauce. But that's probably italian bias 
I love stuffed mushrooms though! I used to think they were difficult when I was a kid. It didn't occour to me until I cooked that they're really easy. I usually do the same thing you did but with pancetta instead. Or a mexican one with chorizo mmmmm
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oh my god this looks so delicious
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See the sliders: omgpls
See the mushroom bites: omgyesplspls
See the croissants: getting ready to shoot my computer.
I hate croissants ;c
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On August 14 2013 04:08 Tatari wrote:
See the sliders: omgpls
See the mushroom bites: omgyesplspls
See the croissants: getting ready to shoot my computer.
I hate croissants ;c
T_T
Poor croissants.
Why don't you like them?
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i understand the tempest n the swarm host (they sorta look like their counterparts) but the hellbat one i dont get it :O
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On August 14 2013 06:54 Kingsky wrote:
i understand the tempest n the swarm host (they sorta look like their counterparts) but the hellbat one i dont get it :O
My logic behind them is that they're just spicy haha.
I always struggle with making terran foods because I honestly haven't figured out how to physically represent a mechanical unit in food. It's an abstract representation at this point lol.
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On August 14 2013 06:57 kierpanda wrote:Show nested quote +On August 14 2013 06:54 Kingsky wrote:
i understand the tempest n the swarm host (they sorta look like their counterparts) but the hellbat one i dont get it :O My logic behind them is that they're just spicy haha. I always struggle with making terran foods because I honestly haven't figured out how to physically represent a mechanical unit in food. It's an abstract representation at this point lol.
maybe just put some sort of arms and legs on the hamburger :D
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On August 14 2013 06:57 kierpanda wrote:Show nested quote +On August 14 2013 06:54 Kingsky wrote:
i understand the tempest n the swarm host (they sorta look like their counterparts) but the hellbat one i dont get it :O My logic behind them is that they're just spicy haha. I always struggle with making terran foods because I honestly haven't figured out how to physically represent a mechanical unit in food. It's an abstract representation at this point lol.
Just serve a burger, and when someone asks how it represents Terran, tell them it's mule.
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anyway, keep up your good work man! I wonder what other hots units tastes like :p
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I was planning to make pasta with the ground turkey I bought yesterday, but these Hellbat sliders are OP
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WOW what is this thing called liquid smoke
it sounds like a spell component from a fantasy setting xD
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On August 14 2013 04:20 kierpanda wrote:Show nested quote +On August 14 2013 04:08 Tatari wrote:
See the sliders: omgpls
See the mushroom bites: omgyesplspls
See the croissants: getting ready to shoot my computer.
I hate croissants ;c T_T Poor croissants. Why don't you like them?
I always find them to be oily. When I eat bread, I expect it to have a bread texture, not some strange greasy monstrosity.
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On August 15 2013 00:23 snively wrote:
WOW what is this thing called liquid smoke
it sounds like a spell component from a fantasy setting xD
It does, actually!
Liquid smoke is basically condensation from when you burn wood for grilling. It's suppose to capture the essence of the smoke flavor so you can use it in non-grilled applications.
I probably did a poor job of explaining it, but here's what wikipedia says:
Liquid smoke consists of smoke produced through the controlled burning of wood chips or sawdust, condensed into solids or liquids and then dissolved in water. This method is called destructive distillation.This solution can be modified to develop a wide range of smoke flavors. ..... Liquid smoke can be used as a seasoning to add a smokey flavor to various foods. Liquid smoke is often used in the processing of bacon and hot dogs, sprayed or atomized into the smokehouse, and is one of the main flavors in the curing solution used for bacon. It is also used to flavor jerky and tofu. Liquid smoke is also used in some soft cheeses and tempeh. It can be used in a marinade on steaks, sausages, chops, roasts, or ribs, or in soups, vegetables and gravies as a replacement for bacon flavor. Aqueous, as well as gaseous, smoke can also enhance seedling germination and emergence. Greenhouse tests on seeds and on wild seedbanks support this trend, but field trials of aqueous smoke remain inconclusive. Wikipedia article
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EPT
