• Terry Babington

Gotta Eat 'Em All - Six Pokémon Recipes

Updated: May 6

Everybody wants to catch Pokémon, but surely people eat them too, right? Terry teaches you how to turn your stored 'mons into six delightful dishes.


I’ve always been known as an adventurous eater - I’m constantly on the lookout for new places to eat and new dishes to try. I love learning new cuisines and I especially enjoy talking to my friends about the food they grew up with and picking their brains for recipes. I’m fortunate enough to have a culturally diverse friend group and most of my cooking skills have been developed by just volunteering to help in the kitchen whenever I go to someone's house party. The whole time I’m watching and taking mental notes of how everything is prepared. I practice at home tweaking recipes and after a few tries, I can usually come up with a good facsimile. I’m using the knowledge that I have acquired and taking it to a whole new world of possibilities - the Pokémon world to be precise! Listed below are some of the top Pokémon that I believe would be perfect for the discerning palate.


Appetizers


Baked Brie with Combee Honey

This is an easy recipe that is guaranteed to impress. It is a versatile appetizer that can be paired with many dishes. Feel free to add dates, sliced almonds, jam, apples, or even use all-natural whole comb Combee.


Ingredients:

8oz Brie

4T Combee honey




Preheat your oven to 350℉. Place the brie in a baking dish and cook until just melted, but not runny. About 7-10 minutes. Drizzle the top of the cheese with honey and serve with toasted sliced baguettes.





Kingler-Stuffed Foongus Caps

This appetizer takes a little more preparation, but the results are worth it. Fresh Kingler meat is preferable, but don’t feel bad about using frozen or canned Kingler. Just be sure to drain the meat and let it dry on a paper towel.


*Warning* The spores released by the Foongus are highly poisonous, but you can get around this by getting dried caps and rehydrating them. Always use discretion while harvesting wild Foongus and seek the advice of a Professor of Mycology.


Ingredients:


15 Foongus caps

6-8 oz Kingler meat

⅓ c Panko breadcrumbs

4oz Cream cheese

⅓ c Parmesan cheese

¼ t Oregano

¼ t Garlic salt

Salt and pepper to taste



Preheat oven to 375℉. Remove the stems and use a scoop to hollow out the Foongus caps. Combine softened cream cheese with the rest of the ingredients and divide evenly into the Foongus caps. Place on a greased baking sheet and bake for 20 minutes.


Main Course


Blackened Magikarp

You can make your own blackening mix using paprika, garlic powder, onion powder, thyme, basil, black pepper, and cayenne pepper. However, many ready made Hoenn mixes can be found at your local supermarket. Magikarp holds up well against the high heat and strong flavors of this recipe, but any firm white fish will do. If you have any leftovers, blackened Magikarp goes great on top of salads and in tacos with a spicy slaw.




Ingredients:

1lb Magikarp filet

Blackening seasoning mix

3T Butter






Completely rub the Magikarp filet in the blackening seasoning. Melt the butter in a cast iron skillet over high heat. You want to cook Magikarp over smoking high heat. You only need to cook each side for 3-5 minutes basting with the butter as it cooks. Be careful not to over cook.


Frenched Rack of Wooloo

Spring time always means fresh Wooloo lambs. A classic Wooloo recipe is a rosemary crusted rack of ribs. You can have your butcher cut them in a French style or you can do it yourself. To French the rib rack, simply cut away the fat and meat from the bone end so that it protrudes cleanly from the rib meat. It’s not necessary, but it adds a bit of elegance to your presentation.



Ingredients:

4lbs Rack of Wooloo lamb

1.5T Minced garlic

1t Freshly chopped rosemary

Olive oil

Salt and pepper to taste





Place the garlic and rosemary in a small food processor and drizzle in a small amount of olive oil to make a paste. Rub the rack with the paste and let it stand for one hour. Preheat the oven to 450℉. Place the rack on a roasting pan and roast until the internal temperature reaches 130℉ (approximately 25 minutes). Let the rack rest for 10 minutes and slice between the ribs to serve.


Nashville Hot Combusken Sandwich

If you are looking for something with a more fire type to it, you can’t go wrong with the classic Nashville flavor. Combusken thighs and legs are often too tough to eat, so this recipe uses boneless skinless Combusken breast. You may need to tenderize the meat by flattening it with a mallet. This also helps it cook more evenly when it is all the same thickness.


Ingredients:

1lb Combusken cutlets


Breading

½ C Buttermilk

1T Hot sauce

1C Flour

Salt and pepper to taste


Basting Oil

½ C Oil

2t Brown sugar

2t Cayenne power

¼ t Chili powder

¼ t Paprika

½ t Garlic powder




Heat a pot of oil 1-2 inches deep. Make sure the temperature is up to at least 325℉. Make a batter station by placing four seasoned with salt and pepper in a shallow dish and in a separate dish combine the buttermilk and hot sauce. Dredge the Combusken cutlets in the flour and shake off any excess flour. Dip them in the buttermilk and then dredge them in the four again, shaking off any excess flour. Fry the Combusken cutlets being sure to not overcrowd the pot. If you need to do it in batches that is fine. Cook until the internal temperature is 160℉ (about 5 minutes). While the Combusken is cooking, mix all the ingredients for the basting oil in a bowl. After the cutlets are cooked and resting on a rack, baste them with the mixture. You want to do this while it is still hot. To assemble the sandwich, put a cutlet on toasted bun and top with slaw and pickle chips.





Dessert


Pumpkaboo Pie

Pumpkaboo pie is a favorite dessert mostly enjoyed in the Fall months. Fresh Pumpkaboo is not always readily available and can be substituted with canned Pumpkaboo. Some even prefer this spooky treat made that way for it’s sheer convenience.



Ingredients:

16oz Can of Pumpkaboo puree

14oz Can of condensed Miltank milk

2 Eggs

1t Ground cinnamon

½ t Ground ginger

½ t Ground nutmeg

½ t Salt

9” Pie crust




Preheat your oven to 425℉. Wisk the Pumpkaboo puree with the rest of the ingredients and pour into your crust. Bake for 15 minutes and then reduce the oven to 350℉ and bake for another 35-40 minutes. A toothpick should come out clean when it is done. For an added treat, you can whip Milcery into various flavors to top your Pumpkaboo pie. To do this simply hold your Milcery with a treat and spin in circles until it evolves into your desired Alcremie.


Want to learn what Pokémon the QTB crew would eat? Listen to this episode of the Quit The Build podcast:

 

Quit The Build, also known as QTB, is a growing network of podcasts, influencers, and contributors all with a common passion for video games, movies & television, and pop culture. Founded in 2015, Quit The Build is bringing a unique perspective to the table through years of experience in the media industry. Get the latest video game news from Xbox, PlayStation, Nintendo, and PC gaming with the Quit The Build Podcast every Wednesday. Dive into the Gotta Watch Podcast for your weekly guide to all the must-see movies and talked-about TV shows every Thursday. Join our growing Community and discover our growing Network for more content!


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