The Hungry Meeple

Category: Recipes

  • Smoked Pork over Tortillas and Three sister salad

    Smoked Pork over Tortillas and Three sister salad

    by our friend and guest Pete

    Continuing with the theme of EARTH we decided to go back to the basics and make pork fajitas. What’s more basic than smoked meat over a tortilla with simple vegetables? We used pork shoulder, but don’t be afraid to experiment even non-meat options are great.

    Ingredients:

    • a 4 lbs pork shoulder

    For the dry rub:

    • Dry Mustard: 1 tablespoon
    • Paprika: 2 tablespoons
    • Onion Powder: 1 tablespoon
    • Garlic Powder: 1 tablespoon
    • Salt: 2 tablespoons
    • Pepper: 1 tablespoon

    Instructions:

    Mix ingredients in bowl and rub it on the pork shoulder to cover it entirely. Wrap the shoulder and let sit in refrigerator for 24 hours. Smoke at 250 degrees or until internal temperature reaches at least 165 degrees, but closer to 195 degrees so that meat pulls apart, roughly 90 minutes per pound of meat. Baste with apple cider vinegar every 30 minutes. You can absolutely do this in an oven.

    In America corn, beans, and squash are called the “Three Sisters”. A number of Native American tribes interplanted this trio because they thrive together, much like three inseparable sisters. And a three sister salad is the perfect combo for this EARTH themed party.

    Ingredients:

    For the Apple Cider Vinaigrette:

    • Roughly 6 tablespoons of apple cider vinegar.
    • ¼ cup honey
    • ¾ cup avocado oil
    • Salt and ground pepper.

    For the salad:

    • 2 squashes (zucchini in this instance)
    • 3 ears of corn
    • ¼ cup avocado oil
    • Salt and pepper
    • 1 can cooked black beans
    • Dice tomatoes (if desired).

    Instructions:

    Refrigerate and save to dress the salad. Now for the salad you’ll need

    1. For the vinaigrette: In a bowl combine the vinegar, honey, and avocado oil. Add salt and pepper to taste.
    2. For the salad: slice squash longways, baste with avocado oil and grill along with the ears of corn.
    3. Remove corn from ears, then mix all salad ingredients, dress with the Apple Cider Vinaigrette.
    4. Serve the pork and salad over tortillas, corn or wheat your preference.

    Game Night  Tips

    Conclusion

    It is very gratifying sharing drinks and  food with friends and family and playing a game afterwards makes the experience even better. Give this recipe a try and share your experience and your inspirations too.

  • Cornmeal Cakes with Honey and Berries: Dessert for Earth the Board Game

    Cornmeal Cakes with Honey and Berries: Dessert for Earth the Board Game

    by Ramon Mercado

    Ingredients:

    Corn Cake: 

    • ¾ cup fine cornmeal,
    • 1 ½ cups all-purpose flour 
    • 2 teaspoons baking powder
    • ½ teaspoon table salt 
    • 1 ½ cups plus 2 tablespoons granulated sugar, divided
    • 1 cup buttermilk, room temperature
    • 14 tablespoons unsalted butter, melted
    • 3 large eggs, room temperature
    • ½ teaspoon vanilla extract
    • ¼ teaspoon almond extract
    • ¼ cinnamon (optional)

    Cream Cheese whipped cream:

    • 4 ounces cream cheese, at room temperature
    • 1 cup heavy whipping cream
    • 1/3 cup white sugar 
    • ½ teaspoon vanilla extract
    • Pinch salt 

    Toppings:

    • 4 ounces blueberries and strawberries, 
    • 2 tablespoons wild honey

    Instructions:

    Corn cake: 

    • Preheat the oven to 350 degrees. Grease cupcake pan or similar pan.
    • In a medium bowl, whisk flour, baking powder, salt, cinnamon, and cornmeal together. In a large bowl, whisk 1½ cups sugar, buttermilk, melted butter, eggs, vanilla, and almond extract
    • Whisk flour mixture into sugar mixture until just combined. Do not overmix. 
    • Portion batter into cupcake pan, for about ¼ cup of batter and do not overfill. 
    • Bake for about 20 mins, rotating pan to ensure even cooking. Cakes are done when browned and a toothpick inserted in the center comes out clean. 
    • Let cakes cool for 30 minutes. Remove from the pan and let cool completely in a cooling rack for about 1 hour.  4

    Cream Cheese whipped cream

    • In a bowl, whisk cream cheese until light and fluffy,
    • Add vanilla and beat at medium speed until combined,
    • Lower speed to low and slowly add heavy cream; then increase speed to medium-high and beat until soft peaks 
    • Cover and refrigerate until slightly firm, at least 30 minutes or up to 2 hours.

    Assembly:

    • For each individual cake top with frosting, add berries and a drizzle of wild honey. 

    Game Night  Tips

    Conclusion

    It is very gratifying sharing drinks and  food with friends and family and playing a game afterwards makes the experience even better. Give this recipe a try and share your experience and your inspirations too.

  • Gaia’s Elixir: Drink inspired by “Earth” the Board Game

    Gaia’s Elixir: Drink inspired by “Earth” the Board Game

    by Zaida Marrero

    Earth by Maxime Tardif (Inside Up Games) is a visually stunning game that deserves a visually striking drink. Gaia’s Elixir (in reference to Gaia, the ancient Greek goddess personifying the Earth) is a refreshing and herbaceous cocktail that incorporates the colors of Earth, and its floral aspects.

    This cocktail combines the refreshing flavors of gin, Elderflower liqueur, lime, orange, and mint, while the blue curaçao adds a vibrant blue hue reminiscent of the Earth’s oceans. The layered effect created by the tonic water adds visual appeal, especially when paired with the vibrant blue of the blue curaçao.The garnish of cucumber wheel and hibiscus flower adds a touch of natural beauty. 

    Cheers to Earth!

    Ingredients:

    • 1 1/2 ounces gin
    • 1/2 ounce freshly squeezed lime juice
    • 2 oz freshly squeezed orange juice
    • 1 ounce blue curaçao liqueur
    • 1/2 ounce Elderflower liqueur
    • 1/2 ounce simple syrup *optional
    • A handful of fresh mint leaves
    • Ice cubes
    • Cucumber
    • Soda water
    • Hibiscus flower in syrup – make simple syrup of 1:1 water to sugar and  ½ of dried hibiscus flowers.

    Instructions:

    1. Pour blue curaçao liqueur into a highball glass filled with fresh ice
    2. In a cocktail shaker, muddle a few mint leaves to release their aroma and flavor. *You could add cucumber as an optional step.
    3. Add the gin, lime juice, orange juice, elderflower liqueur and simple syrup to the shaker.
    4. Fill the shaker with ice cubes and shake vigorously for about 15 seconds to chill the ingredients.
    5. Strain the mixture into the highball glass filled with fresh ice.
    6. Add cucumber to glass
    7. Top the glass with soda water to your desired level.
    8. Garnish with hibiscus flower.
    9. Serve and enjoy!

    Game Night  Tips

    Conclusion

    It is very gratifying sharing drinks and  food with friends and family and playing a game afterwards makes the experience even better. Give this recipe a try and share your experience and your inspirations too.

  • Keto Cassata Cake:  Dessert inspired by Messina 1347 Board Game

    Keto Cassata Cake:  Dessert inspired by Messina 1347 Board Game

    by Zaida Marrero

    Welcome to our culinary adventure, where we blend the enchanting world of board games with the delectable delights of a keto-friendly lifestyle. Today, we present a mouthwatering creation that will tantalize your taste buds and cater to the dietary needs of you or your keto-loving friends: Keto Cassata Cake, inspired by Messina 1347 (by Vladimir Suchy and Fernandez Aparicio, RIO Grande Games) .

    Eating a specific diet doesn’t mean sacrificing flavor, creativity, or the joy of indulging in a delightful dessert. With a touch of inspiration, we have carefully designed this recipe, keeping in mind the dietary restrictions and preferences of our keto-loving friend, who also happens to be an avid board game enthusiast.

    As we delved into the art of baking, we drew inspiration from the rich culinary history of Sicily. The origins of the Cassata cake can be traced back to this beautiful Mediterranean island, where it has been a beloved sweet treat for centuries. During the Arabs’ influence on the island, the Arabs introduced vibrant and exotic ingredients such as citrus fruits, almonds, and sweet ricotta cheese, which became essential components in Sicilian desserts.

    The classic Cassata cake is a layered masterpiece, typically made with sponge cake soaked in liqueur, filled with a sweet ricotta and candied fruit filling, and covered with a smooth layer of marzipan. The cake is then intricately decorated with vibrant colors and ornate designs, reflecting the artistic traditions of Sicilian craftsmanship.

    We have carefully crafted a recipe that captures the essence of the traditional Cassata, using keto cakes, cheese, orange zest, nuts and sugar free chocolate. We hope to create a guilt-free indulgence for our keto-loving friend.

    So, Get ready to savor each moment of this delicious adventure as we present to you our delightful Keto Cassata Cake.

    Ingredients:

    Keto cake:

    • 2 cups almond flour
    • 1/2 cup granulated erythritol 
    • 1/4 cup half and half or heavy cream * optional
    • 2 tsp Baking powder
    • 4 eggs
    • 4 oz or 1/2 bar cream cheese
    • 1 tsp Almond extract optional
    • 2 tsp Vanilla
    • 1/2 bar butter
    • Orange zest
    • 1/4 tsp salt

    Ricotta filling:

    • 6 ounces (3⁄4 cup) whole-milk ricotta cheese
    • 6 ounces (3⁄4 cup) mascarpone cheese
    • ¼ cup erythritol confectioners’ sugar or more to taste
    • ¼ cup chopped unsweetened chocolate chips
    • ¾ teaspoon vanilla extract
    • ¼ teaspoon orange zest 
    • 1⁄8 teaspoon table salt
    • ¼ cup shelled pistachios, toasted and chopped fine

    Instructions:

    For the cake:

    • Beat cream cheese butter and sugar
    • Add eggs, vanilla extract and orange zest
    • Mix dry ingredeintas  and add them to the wet ingredients. Let rest.
    • Pre-heat oven to 350 degrees
    • Divide batter in cup cake mold, don’t overfill
    • Bake at 350°F (160°C) for 20 minutes rotating midway, until toothpick inserted in the middle is clean.

    For the filling: 

    • Stir ricotta, mascarpone, sugar, vanilla and zest in a large bowl until evenly combined. Cover and refrigerate until chilled, at least 30 minutes. (Filling can be refrigerated for up to 3 days; stir to recombine before serving) .Fill the cupcakes and sprinkle with chocolate chips and pistachios before serving. 

    Game Night  Tips

    Conclusion

    It is very gratifying sharing drinks and  food with friends and family and playing a game afterwards makes the experience even better. Give this recipe a try and share your experience and your inspirations too.

  • Ragu Bianco: Food inspired by Messina 1347 Board Game

    Ragu Bianco: Food inspired by Messina 1347 Board Game

    adapted by Zaida Marrero from ATK

    Get ready to embark on a culinary journey to Messina, Sicily and take a step back in time to the year 1347. In this blog post, we invite you to indulge in a mouthwatering meal inspired by the board game Messina 1347 (by Vladimir Suchy and Fernandez Aparicio, RIO Grande Games). 

    At a time where the New World was still “undiscovered”, crops like tomatoes and potatoes were hidden from the Italian Cuisine. We provide you a pasta dish meant for nobility and adapted by the gentry, the first ragu: Ragu Bianco. This pasta dish doesn’t use tomatoes and is made by braising a chunk of meat in aromatics found at the time, adding cheese and stirring pasta in the sauce. The resulting dish is an easy to make but luxurious pasta dish that you will want to make every time  you have guests over. Your guests will be impressed and more than ready to know more about the board game Messina 1347. 

    Ingredients:

    • 4 ounces pancetta or bacon, 
    • 1 onion, chopped fine
    • 1 fennel bulb chopped fine, stalks discarded, *or 2 celery stalks 
    • 2 tablespoons fennel fronds chopped, *or celery leaves chopped fine
    • 1 carrot chopped fine
    • 4 medium garlic cloves,
    • 1 teaspoons salt,
    • 2 teaspoons minced fresh thyme or ½ tsp of dried thyme
    • 1 teaspoon pepper
    • 1⁄3 cup heavy cream
    • 1 (1 1⁄2-pound) boneless pork butt roast, It’s important to remove extra fat or the dish will be very fatty, another meats can be used too
    • 1 teaspoons grated lemon zest plus 1⁄4 cup juice (2 lemons)
    • 12 ounces pappardelle  or fettuccine 
    • 2 ounces Parmesan cheese, grated (1 cup), plus extra for serving 

    Instructions:

    1.  Adjust oven rack to middle position and heat oven to 350 degrees. Cook pancetta in Dutch  (or oven safe, deep pot) oven over medium  heat, stirring occasionally, until fond forms on bottom of pot. Add onion, fennel bulb (*or celery) and carrot  and cook, stirring occasionally, until vegetables soften and start to brown. Stir in minced garlic, salt, thyme, and pepper and cook until fragrant, about 30 seconds.
    2. Stir in cream and 2 cups water, scraping up any browned bits. Add pork and bring to boil over high heat. Cover, transfer to oven, and cook until pork is tender, about 11⁄2 hours.
    3.  Transfer pork to large plate and let cool for 15 minutes. Stir in lemon zest and juice.
    4. While pork cools, cook pasta to your taste. Using 2 forks, shred pork into bite-size pieces. Return pork and any juices to Dutch oven. Cover and keep warm.
    5. When pasta is done, drain it  and add it to Dutch oven. Add Cheese  and a little bit of warm water if necessary, and stir until sauce is slightly thickened and cheese is fully melted.  Season with salt and pepper to taste and sprinkle with fennel fronds (*or celery leaves). Serve immediately, passing extra cheese separately. 
    6. Enjoy!

    Game Night  Tips

    Conclusion

    It is very gratifying sharing drinks and  food with friends and family, and playing a game afterwards makes the experience even better. Give this recipe a try and share your experience and your inspirations too.

  • Keto Rosemary and Focaccia Bread: inspired by Messina 1347 Board Game

    Keto Rosemary and Focaccia Bread: inspired by Messina 1347 Board Game

    adapted by Zaida I. Marrero

    Welcome to our Messina 1347 (by Vladimir Suchy and Fernandez Aparicio, RIO Grande Games)  culinary adventure, where the worlds of ketogenic lifestyle recipes and immersive board games collide! Today, we bring you a recipe that satisfies both our taste buds and our friends’ (who follows the keto diet) taste buds: Keto Rosemary and Focaccia Bread.

    Following a specific diet doesn’t mean you have to sacrifice flavor and friends. We firmly believe in the importance of accommodating guests’ dietary needs when hosting a game night. By adapting recipes to suit their requirements, we demonstrate our thoughtfulness and inclusivity, ensuring that everyone feels welcome and can fully enjoy the experience.

    The origins of focaccia can be traced back to ancient Rome, where it was a staple in their daily diet. We share a recipe published in a Keto Bread book that we believe infuses the spirit of focaccia in a keto-friendly version. This Keto Focaccia Bread is sure to become a staple in your culinary repertoire. 

    Get ready to savor every moment of this delicious adventure!

    Ingredients:

    • Olive oil, for oiling the pan, plus more for adding as a topping
    • 1 teaspoon instant yeast (*optional, this ingredient is just for smell effects)
    • 2 tablespoons warm water
    • 1 cup almond flour
    • 1 teaspoon psyllium husk *Optional
    • 1 teaspoon baking powder
    • 1½ cups shredded low-moisture part-skim mozzarella cheese
    • 1 ounce cream cheese
    • 1 large egg, beaten
    • 1 teaspoon dried rosemary
    • ½ teaspoon coarse salt
    • ¼ teaspoon black pepper

    Instructions:

    1. Preheat the oven to 400°F. Create a sleeve out of aluminum foil. Line an 8″ × 8″ pan with the sleeve and grease it with olive oil.
    2. In a small bowl, add the yeast and warm water and stir to combine. Set aside until it’s foamy, about 5-10 minutes.
    3. In a medium bowl, whisk together the almond flour, psyllium husk powder, and baking powder and set aside.
    4. In a large microwave-safe bowl, add the mozzarella and cream cheese. Microwave for 60 seconds and then give it a stir, and continue microwaving in 20-second increments until the cheese is fully melted and combined when stirred.
    5. Stir the foamy yeast mixture into the melted cheese until combined, and then stir in the beaten egg until combined. Stir in the almond flour mixture until it forms a dough.
    6. Spread the dough evenly into the greased pan. Make sure it is smooth and spread to the edges.
    7. Pour 1 tablespoon olive oil over the dough, spreading it out across the entire dough. Sprinkle the dough with the dried rosemary, salt, and pepper.
    8. Bake until it starts to turn golden brown on top, about 15-18 minutes. Cut the loaf into eight sticks and serve

    Game Night  Tips

    Conclusion

    It is very gratifying sharing drinks and  food with friends and family, and playing a game afterwards makes the experience even better. Give this recipe a try and share your experience and your inspirations too.

  • Olive and Orange Salad

    Olive and Orange Salad

    adapted by Zaida Marrero from ATK and on Podcast Episode #3

    For our Messina1347 board game dinner party I wanted to serve a salad with a mediterranean feel and without using tomatoes, since tomatoes where not present in Europe in the year 1347. I found a recipe for Escarole and Orange Salad with Green Olive Vinaigrette on America’s Test Kitchen that was perfect. I have to admit I was hesitant at first of having olives and oranges together but I’m glad I gave this combination a try. The result was a surprisingly sweet and tangy salad with a pleasant flavor that my mouth truly loved. I provided some suggestions to adapt this recipe in case you can’t find some of the ingredients.

    You will need:

    • ½ cup slivered almonds
    • 2 tablespoons sherry vinegar or apple cider vinegar
    • ½ cup chopped pitted green olives
    • 3 medium shallots, minced (about 1/4 cup) or 1/8 cup of red onion
    • 1 medium clove garlic, minced
    • 1 teaspoon grated orange zest 
    • ⅓ cup olive oil
    • Salt and ground black pepper
    • 1 large head escarole, washed, dried and stemmed (about 9 cups lightly packed) or substitute with arugula, spinach or mix salads
    • 2 large oranges, segmented and without membrane

    Instructions:

    1. Toast almonds in and oven at 350 degrees for 4-6 mins flip and bake for 2-4 more mins checking constantly to prevent burning. Remove from pan an let them cool.
    2. Whisk vinegar, olives, shallots, garlic, and orange zest in large bowl.
    3. Whisk in oil and season to taste with salt and pepper.
    4. Add greens and toss to coat.
    5. Divide greens among individual plates, arrange orange segments on each individual plate and sprinkle with almonds. Serve.

    Game Night  Tips

    Conclusion

    It is very gratifying sharing drinks and  food with friends and family and playing a game afterwards makes the experience even better. Give this recipe a try and share your experience and your inspirations too.

  • Star Wars Dinner Party Main Dish: Porg on a Stick

    Star Wars Dinner Party Main Dish: Porg on a Stick

    by Zaida Marrero

    Did Chewbacca really eat the porg in The Last Jedi? I don’t know about him but my guest and I did. Not guilt about it!

    You will need:

    For the Adobo:

    • 1 tsp Garlic powder
    • 1 tsp Onion Powder
    • 1 tsp Turmeric Powder
    • 1 tsp Cumin Powder
    • 1/2 tsp Black pepper
    • 1/2 tsp ground Coriander
    • 1 tsp Oregano

    For the chicken:

    • 4 lbs of boneless and skinless chicken thighs
    • 4 garlic cloves, minced
    • salt to taste
    • 1/4 cup whole milk yogurt
    • 2 tbsp olive oil
    • 10-12 Skewers

    For the Guava Glaze (Optional):

    • 4 tbsp butter
    • 2 garlic minced
    • 1 cup Guava paste
    • 4 tsp Worcestershire sauce
    • 2-3 limes
    • cayenne pepper

    Instructions:

    1. For the adobo: Mix all ingredients from the adobo together.
    2. For the chicken: Cut each thigh in three pieces. Add oil, 3 tbsp of adobo, garlic, at least 2 tsp salt and yogurt. Marinate chicken in mixture for at least an hour or leave overnight.
    3. Place skewers in water for 20 mins. Weave three pieces of chicken onto each skewer.
    4. Place on broiling pan and broil turning constantly until done.
    5. For the glaze: Melt butter in a saucepan over medium heat. add garlic and cayenne pepper to taste and cook until fragant (1 minute). Add the guava paste, 1/2 cup water and Worcestershire sauce and cook until smooth.
    6. Glaze the chicken or serve chicken with guava glaze as dipping sauce.
  • Star Wars Dinner Party: Admiral Ackbar “It’s a Trap” Soup

    Star Wars Dinner Party: Admiral Ackbar “It’s a Trap” Soup

    by Zaida Marrero

    I was browsing a book from the library (Star Wars: The Life Day Cookbook: Official Holiday Recipes From a Galaxy Far, Far Away by   Jenn Fujikawa.) There I saw a recipe about a soup being topped with octopus in oil. I thought the idea was excellent because in every adventure there is almost always a scene in a tavern where some kind of soup or porridge is being served to the heroes before they get into trouble somehow. And I happened to find an amazing seafood salad at Costco, that included a few whole octopuses and tasted amazing. I made my own version of shrimp and clam chowder, served it in rustic looking sourdough bread bowls , and topped it with the seafood. The seafood, specially the octopus, looked like alive creatures trapped in the soup and waiting to be eaten. Just like Jabba the Hutt when he ate a creature alive.

    You will need:

    • 4-5 Sourdough bread bowls. Make them or buy them at you nearest bakery. I bought the bread bowls at Panera Bread.
    • Your favorite soup. I made my version of clam and shrimp chowder.
    • Wild toppings that brings you and your guests out of your comfort zone. I used Renna Seafood Salad from Costco.

    Instructions:

    1. Open the bread in the top and scoop some bread out to make room for the soup.
    2. Fill the bread bowls with the soup.
    3. Serve with your chosen wild toppings.
  • Star Wars Inspired Veggie Side Dish – Roasted Pill Bugs

    Star Wars Inspired Veggie Side Dish – Roasted Pill Bugs

    by Zaida Marrero

    I wanted to have some kind of veggie in our party and this technique resulted in an alien looking veggie, almost like a pill bug. It was perfect for our party since Pill bugs are now part of the Star Wars World. I chose to hasselback tomatoes and stuff them with pesto and cheese but this dish is so versatile that you can choose what to hasselback and what toppings to use.

    I did not know what Hasselback or Hasselbacking was (It turns out the word is now being used as a verb because you can hasselback almost everything). Hasselbacking is cutting thin slices on a fruit or vegetable but leaving the slices attached at the bottom (no cutting the slices completely through). Then the fruit or vegetable is topped with desired toppings and drizzled with some fat. Some are baked, some are not, but baking creates a crispy top that is the best part and the reason why hasselbacking is special.

    You will need:

    • 8 Roma Tomatoes
    • 1 1/2 cup Mozzarella cheese or Gruyère cheese
    • 1/4 cup Parmesan cheese
    • 1/4 cup Bead crumbs
    • 1/2 cup Pesto, I used store bought
    • Baking tray and wire rack

    Instructions:

    1. Line rimmed baking tray with aluminum foil and set wire rack in sheet. Cut 1/4-inch-thick slice from 1 long side of each tomato. Turn tomatoes onto cut sides so they sit flat, then slice each tomato but leave the slices attached at the bottom.
    2. Mix 1 cup Mozzarella, bread crumbs and pesto in a bowl.
    3. Open tomato slices and spread cheese mixture evenly between tomato slices (about 2 tablespoons per tomato). Sprinkle remaining Mozzarella and Parmesan on top of tomatoes.
    4. Adjust oven rack 6 inches from broiler element and heat broiler.
    5. Arrange tomatoes on prepared wire rack. Broil until cheese is golden brown, about 7 minutes.

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