Join chef Lulaboo in the kitchen as she talks with World of Warcraft developers while putting her culinary chops to work preparing dishes inspired by the food and ingredients of Azeroth. Then craft them at home!
1 340 g can of beer (Ipa, or wheat beer for a less floral flavor) use 2 lemons cut in half if you don't want beer
450 g red potatoes, cut in half
1 Large sweet yellow onions
2 lbs Andouille sausage cut in chunks
6 mini ears of frozen corn, thawed
450 g Shrimp whole
450 g Crab legs
In a large 7.6-L stockpot, bring water, Dave’s seasoning, salt, and beer to a boil
Add potatoes and onions to pot and let cook for 8 minutes
Add corn to pot and let cook for 7 minutes
Add smoked sausage to pot, cook for 5 minutes
Add shrimp and crab legs. Let cook for 4 minutes.
Drain liquid, discard onion and lemons, serve on a lined baking sheet tray or shallow buckets. Dust top of feast with more seasoning mix before serving.
Spinach Bun Recipe
Makes 6 Buns
2 Tablespoons warm water
½ teaspoon white sugar
1 ½ teaspoon instant dry yeast
8 1/4 dl (448 g) All purpose flour plus more for dusting
2 1/3 dl puree of 100g spinach leaves and ½ Cup water
½ Teaspoon salt
3 Tablespoons White Sugar
3 Tablespoons Olive Oil
1 Large Egg
3 Tablespoons melted butter (For after baking)
Sesame Seeds (Optional)
1 egg and 1 Tablespoon water whisked together
Mix together the first three ingredients to activate yeast in a measuring cup. Set aside for 5-10 minutes
In a separate bowl, mix together the flour, salt, and sugar. Mix well.
In the yeast mixture, whisk in oil and egg.. Add spinach puree as well. Combine and then add to flour. Mix until a dough ball forms.
Knead dough ball on a floured surface for about 7-10 minutes until the dough ball bounces back when lightly pressing it.
Shape dough into a ball and place into an oiled bowl and cover. Place in the warmest room in your home for 1 hour or until double its size.
Punch dough down and place dough on floured surface
Divide dough into 8 pieces and shape into dough balls and place on a lined baking sheet tray.
Cover and let rise again until doubled in size
Preheat oven to 350F or 180C
Bake in the oven for 25-30 minutes or until the tops of buns are turning golden brown.
Brush with melted butter and sprinkle with sesame seeds immediately after the buns are removed from the oven.
Let buns cool completely before slicing for burgers.
Makes 4 Burgers
8 Strips of bacon
2 Tablespoons unsalted butter
1 Large onion, sliced
650 g 85% Lean Ground Beef
1 Tablespoon dijon mustard
1 Tablespoon worcestershire sauce
1 Tablespoon mayonnaise or Greek Yogurt
3/4 dl Cup Bread Crumbs
1 Teaspoon Salt
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
½ teaspoon Pepper
Blue Cheese, 170 g
In a saucepan, heat butter and sliced onions on medium-low heat. Stir often. If onions are browning too quickly, reduce heat and let soft simmer for 20 minutes.
Heat skillet on medium heat and cook bacon strips in batches in skillet. Set cooked bacon aside and reserve half the rendered cooking grease in a separate container. Leave the other half of rendered bacon fat in the pan. Set the skillet aside.
Mix together Ground beef, mustard, worcestershire, mayonnaise, bread crumbs, egg and all seasonings in a bowl or stand mixer and mix well.
Shape beef mixture into 4 patties. Shape patties slightly larger than the bun to accommodate for shrinkage. Put a dent in the middle of the beef patty to lessen the “hockey puck” effect.
Heat skillet on medium heat and cook patties in rendered bacon fat. Cook thin patties for 2 minutes on each side and cook thicker patties for 3-4 minutes on each side or desired doneness.
Serve on a Burger bun with blue cheese, caramelized onions, and bacon.