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Food Fight: Explosive Sheep

Food Fight: Explosive Sheep

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Homebrewed here! I’ve got a bold recipe for you Hearthstone lovers out there! Recently, in game, I have been playing some rather fun and…frustrating decks. One of those being Freshca’s “Fish Freeze” Mage, a fatigue style deck that tries to make your opponent feel pressured into making mistakes and burning cards. Meanwhile, you aim to control the game board and sap them of their win condition, eventually causing fatigue damage. One card in your deck that can lead to some rather explosive results is explosive sheep.

Sheep Fireworks

I originally intended to create these dishes during the Super Bowl as a healthy alternative to the usual fare, but illness and snow held me back a bit on finishing it. So the weekend after, I went out to my local international food shop and picked up a few special ingredients.
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OPENING HAND

Total prep time: 30 minutes
Cook time: 20 minutes
Makes roughly 12-14 meatballs and 2-3 servings of salad.


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EARLY GAME: Buffalo Sauce

Ingredients:

2/3 cup Frank’s RedHot
1/2 cup unsalted butter
1 1/2 tablespoons vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic power
1 teaspoon salt

Directions:
Combine all ingredients in a saucepan over low heat. Simmer until the butter is melted, stir.
Keep warm on the stovetop until ready to combine with the meatballs.


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MID GAME: Lamb Meatballs

Ingredients:

1 pound ground lamb
1/4 cup milk
1/4 cup grated kefalotyri cheese, or blue cheese
1/2 cup panko breadcrumbs
1/4 cup TABASCO Chipotle Pepper Sauce
1/4 cup onion, finely chopped
1 tablespoon parsley
2 cloves garlic, crushed
1 tablespoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
1 egg

Directions:
Preheat your oven to 400 degrees.
Combine everything is a bowl and mix with your hands.
Roll the meatball mixture into balls a bit small than the indents in your mini muffin tin, and sear your meatballs in a pan with some olive oil for about 2 minutes each side.
Place the meatballs into a greased muffin tin pan and place in the oven for 15 minutes.
Toss the cooked meatballs with your sauce and serve.


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Ingredients:

1 large tomato, chopped
1 cucumber, chopped
1 red onion, sliced
1/2 cup feta, cubed
1 tablespoon oregano
1/4 cup olive oil
1 teaspoon salt

Directions:
Chop all the ingredients and combine well in large bowl


And that’s everything; plate it all up and enjoy!

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