And I’ll end this spam with this drawing I did a few days ago of my characters from Monster Hunter World while waiting on Iceborne to release. Been playing it since though and It’s super fun.
Merry Christmas, everyone! Here’s a virtual treat from me . I’ve been dying to try hunter platter irl, hopefully there will be another Monster Hunter Capcom cafe after this pandemic over.
I finally make this happen after almost a year just saying I want to make MHW pins . I will add more in the future, which one do you prefer? Palico, monster or weapon?
STORE UPDATED! New enamel pins pre-orders added, including Black Friday limited sale!
YOU CAN EAT FOOD MADE BY CATS IN MONSTER HUNTER WORLD WHY DID NOBODY TELL ME THIS
As 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 & K
Corn and Poblano Chowder
Ingredients:
3 Tbsp butter
3 Tbsp olive oil
1 large onion, chopped
5 cloves garlic, chopped
3 medium red potatoes, chopped into ½-inch pieces
2 bay leaves
2 tsp cumin
1 tsp thyme
1 tsp oregano
1 tsp cayenne pepper
5 cups chicken or vegetable stock
5 cups frozen corn
2 poblano peppers, chopped
1 cup heavy cream
Salt and pepper to taste
Combine 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 Gratin
Ingredients:
2 pounds Yukon gold potatoes, chopped into 1/8-inch slices
½ cup grated Parmesan
½ cup shredded cheddar
½ cup shredded mozzarella
2 cups heavy cream
2 sprigs fresh thyme
3 cloves garlic, chopped
½ tsp ground nutmeg
Salt and pepper
Preheat 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 Sauce
Ingredients:
3 pounds beef top blade roast
2 Tbsp olive oil
1 Tbsp butter
½ butternut squash chopped into 1-inch cubes
1 onion, sliced into rounds
3 carrots, diced
2 c. broccoli
1 Tbsp paprika
1 tsp cinnamon
1 ½ tsp ground ginger
1 tsp salt
½ tsp EACH: cayenne pepper, red pepper flakes, cardamom, coriander, black pepper
8 cloves garlic, chopped
2 c. beef broth
1 14-oz can crushed tomatoes
1 Tbsp tomato paste
½ c unflavored and unsweetened yogurt
Preheat 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 Items
1 baguette
1 loaf rustic bread
2 types of wedge cheese
1 bunch on-vine tomatoes
2-4 grilled sausages (we used jalapeno and cheddar)
Monster Hunter has me in its clutches. Last time I fell down such a rabbit hole of obsession, I was a few years younger, booting up Dark Souls for the first time.
