CALAFIA COOKS
POTRERO WAR 2011 –
SIEGE COOK-OFF
“TENOCHTITLAN 1521”
The Barony of Calafia hosts Potrero War each Memorial Day weekend at
Potrero County Park. This major event routinely attracts over 2500+
attendees from southern California and Arizona. Among the many
contests which make up the event is the annual ―Siege Cook-Off‖. This
contest pits five teams of cooks from throughout the region against each
other to prepare a feast of eight dishes, using only the small crate of
ingredients provided and water. These authentic meals are prepared in
outdoor kitchens, without the use of electric appliances and modern
utensils. The use of documented period recipes in preparation or for
inspiration is rewarded, as is the use of period methods (replica
spits/pots/pans utensils) in meal preparation.
©2011 Barony of Calafia, SCA Inc.
THE TEAMS .......................................................................................... 3
SIEGE COOK-OFF 2011 SCENARIO ................................................ 4
SIEGE COOK-OFF 2011 RULES ........................................................ 8
SIEGE COOK-OF 2011 INGREDIENT LIST ...................................11
SIEGE COOK-OFF 2011 SPONSORS ...............................................12
SPECIAL THANKS..............................................................................16
TEAM #1 – GREX VERENDUS .........................................................17
AZTEC DISHES .....................................................................................17
FROTHING CHOCOLATE DRINK ............................................................17
TAMALES .............................................................................................18
MAIZE CAKES ......................................................................................18
POZOLE ................................................................................................19
FRIED FROG LEGS ................................................................................19
CONQUISTADOR DISHES.......................................................................19
BREAD .................................................................................................19
BEAN SPREAD ......................................................................................20
AMARANTH ..........................................................................................20
PORK NOPALES ....................................................................................21
DESERT PANCAKES WITH CHOCOLATE PLANTAIN AND ORANGE SYRUP21
TEAM #2 - DAGDA’S CAULDRON ..................................................21
AZTEC DISHES .....................................................................................22
GRILLED FROG LEGS WITH PEANUT-CHILI SAUCE .................................22
STUFFED CHILIES .................................................................................22
FLATBREAD WITH NOPALES .................................................................23
CHAYOTE AND CACTUS FRUIT RELISH.................................................23
TAMALES WITH TURKEY AND SUNFLOWER SEEDS ...............................24
HOT COCOA .........................................................................................24
CONQUISTADOR DISHES .......................................................................24
DUCK WITH THIN SAUCE FOR WILD BIRDS ............................................24
ROYAL BROAD BEANS .........................................................................25
BREAD WITH GARLIC AND CHEESE SAUCE ..........................................26
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FRITTER OF NEW CHEESE (FRUTA DE QUESO FRESCO) AND FRIED
PLANTAIN IN SYRUP .............................................................................27
TEAM #3 – THE UPPER CRUST .......................................................28
AZTEC DISHES .....................................................................................28
BRAISED TURKEY .................................................................................28
BEAN AND CORN POTTAGE ..................................................................29
FROG TAMALE .....................................................................................29
TAPIOCA BREAD ..................................................................................30
CHAYOTE SALSA..................................................................................30
CHIA DRINK .........................................................................................31
TORTILLAS ...........................................................................................31
PLANTAIN WITH GLAZE ........................................................................31
CONQUISTADOR DISHES .......................................................................31
ALMOND EMPANADAS .........................................................................31
DUCK TERRINE ....................................................................................32
WHEAT BREAD ....................................................................................32
QUINCE JAM.........................................................................................33
MARINATED GOAT...............................................................................33
FAVA BEAN & SWEET POTATO POTAGE ..............................................34
MUSTARD ............................................................................................34
MUSHROOM SAUCE..............................................................................35
TEAM #4 – SAINT ISIDORE ..............................................................35
AZTEC DISHES .....................................................................................36
FROG LEG TAMALES ............................................................................36
CHOC DRINK ........................................................................................37
CHIA FRESCA .......................................................................................37
CONQUISTADOR DISHES.......................................................................37
CANJA (CHICKEN SOUP WITH LEMON AND MINT .................................37
CARROTS AND PARSNIP .......................................................................38
MUSHROOM SAUCE..............................................................................38
SOURDOUGH BREAD ............................................................................39
FRICASSEE OF LAMB WITH LEMON AND GARLIC..................................40
WORKS CITED ....................................................................................42
Five teams did enter this years contest. During the day of meal
preparations, one team ran into one too many challenges and chose to
withdraw rather than submit a meal that was not up their own standards.
They are to be commended for their honesty and integrity. And so, then
there were four …
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The Teams
Team 1 – Grex Verendus
Team 2 - Dagda's Cauldron
Team 4 - Saint Isadore
Team 3 - The Upper Crust
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Siege Cook-off 2011 Scenario
1518 Diego Velázquez, the Governor of
Cuba, put Hernán Cortés de Monroy
y Pizarro in command of an expedition
to explore and secure the interior of
Mexico for colonization. At the last
minute, due to an old gripe between the
two, Velázquez changed his mind and
revoked Cortés charter. Cortés ignored
the orders and went ahead anyway, in
February 1519, in an act of open
mutiny. Accompanied by about 11 ships, 500 men, 13 horses
and a small number of cannons, he landed in the Yucatan
Peninsula in Mayan territory. There, he met Geronimo de
Aguilar, a Spaniard who had survived from a shipwreck and
joined the troops. Geronimo de Aguilar, a Franciscan priest,
had learned Maya during his captivity, and could thus
translate for Cortés. In March 1519, Cortés formally claimed
the land for the Spanish crown. He stopped in Trinidad to
hire more soldiers and obtain more horses. Then he
proceeded to Tabasco and won a battle against the natives,
who did not want to
welcome the Spaniards,
during which time he
received
from
the
vanquished
twenty
young
indigenous
women and he converted
them all. Among these
women
was
La
Malinche, his future
mistress and mother of his child Martín. Malinche knew both
the (Aztec) Nahuatl language and Maya, thus enabling
Hernán Cortés to communicate in both. She became a very
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valuable interpreter and counselor. Through her help, Cortés
learned from the Tabascans about the wealthy Aztec Empire
and its riches.
In July 1519, his men took over Veracruz: by this act, Cortés
dismissed the authority of the Governor of Cuba to place
himself directly under the orders of Charles V. In order to
eliminate any ideas of retreat, Cortés scuttled his ships. In
Veracruz, he met some of
Moctezuma's
tributaries
and
asked them to arrange a meeting
with Moctezuma. Moctezuma
repeatedly turned down the
meeting,
but
Cortés
was
determined. Leaving a hundred
men in Veracruz, Cortès marched
on Tenochtitlan in mid-August
1519, along with 600 men, 15
horsemen, 15 cannons, and
hundreds of indigenous carriers
and warriors. On the way to
Tenochtitlan, Cortés made alliances with native American
tribes such as the Nahuas of Tlaxcala, the Tlaxcaltec, who
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the Spanish and about 2,000 porters on a hilltop and the
Totonacs of Cempoala. October 1519, Cortés and his men,
accompanied by about 3,000 Tlaxcalteca, marched to
Cholula, the second largest city in central Mexico. Cortés,
either in a pre-meditated effort to instill fear upon the Aztecs
waiting for him at Tenochtitlan or (as he later claimed when
under investigation) wishing to make an example when he
feared native treachery, infamously massacred thousands of
unarmed members of the nobility gathered at the central
plaza, then partially burned the city.
By the time he arrived in Tenochtitlan the Spaniards had a
large army. On November 8, 1519, they were peacefully
received by the Aztec Emperor Moctezuma II, due to
Mexican tradition and diplomatic customs. Moctezuma
deliberately let Cortés enter the heart of the Aztec Empire,
hoping to get to know their weaknesses better and to crush
them later. He gave lavish gifts in gold to the Spaniards
which enticed them to plunder vast amounts of gold. In his
letters to Charles V, Cortés claimed to have learned at this
point that he was considered by the Aztecs to be either an
emissary of the feathered serpent god Quetzalcoatl or
Quetzalcoatl himself — a belief which has been contested by
a few modern historians But quickly Cortès learned that
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Spaniards on the coast had been attacked, and decided to
take Moctezuma as a hostage in his own palace, requesting
him to swear allegiance to Charles V. Meanwhile, Velasquez
sent another expedition, led by Pánfilo de Narváez, to oppose
Cortés, arriving in Mexico in April 1520 with 1,100 men.i
Cortés left 200 men in Tenochtitlan and took the rest to
confront Narvaez. He overcame Narváez, despite his
numerical inferiority, and convinced the rest of Narvaez's
men to join him. In Mexico, one of Cortés's lieutenants
Pedro de Alvarado, committed a massacre in the Main
Temple, triggering a local rebellion. Cortés speedily returned
to Mexico and proposed an armistice, attempting to support
himself on Moctezuma, but the latter was stoned to death by
his subjects on July 1, 1520 and Cortés decided to flee for
Tlaxcala.
During the Noche
Triste (30 June-1 July
1520), the Spaniards
managed a narrow
escape
from
Tenochtitlan across
the causeway, while
their backguard was
being
massacred.
Much of the treasure
looted by Cortés was lost (as well as his artillery) during this
panicked escape from Tenochtitlán. After a battle in Otumba,
they managed to reach Tlaxcala, after having lost 870 men.
With the assistance of their allies, Cortés's men finally
prevailed with reinforcements arriving from Cuba. Cortés
began a policy of attrition towards the island city of
Tenochtitlán cutting off supplies and subduing the Aztecs
allied cities thus changing the balance and organizing the
siege of Tenochtitlán, destroying the city.
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January 1521, Cortés countered a conspiracy against him,
headed by Villafana, who was hanged. Finally, with the
capture of Cuauhtémoc, the Tlatoani (ruler) of Tenochtitlán,
on 13 August 1521, the Aztec Empire disappeared, and
Cortés was able to claim it for Spain, thus renaming the city
Mexico City. From 1521 to 1524, Cortés personally
governed Mexico
Your charge is to take these pitiful stores and create a feast
that will honor the cuisines and cultures of both the
inhabitants of the citadel and the besiegers outside.
Remember you can only add water to the meager rations that
you have been given. Good Luck!
Siege Cook-off 2011 Rules
1. The contest will be limited to 5 teams. The first five
teams to apply will participate. A ―Stand-by‖ team list is
set to fill out the five teams should any of the teams fail
to show up or to pay. The teams will receive the victuals
at the appointed time and location. The minimum team
size is three. There is no maximum team size. As many
cooks that can comfortably work in your kitchen will
determine the maximum size of your team.
2. Teams will report to the Closed Ramada at 5PM on
Friday, 27 May 2011, to pick up their provisions, and pay
their entrance fee. They are to present (appropriate to the
scenario provided) their prepared meals 24 hours later in
the Closed Ramada. Each team will be provided a
separate table to present their meal on.
3. Teams must complete and present the associated
paperwork with their meal to have their entry judged.
Associated paperwork is:
a. A roster showing the names of all members of the
team.
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a. The team’s list identifying the ingredients
provided to them and whether the ingredient is
from the New World or from the Old World.
b. The team’s listing of dishes presented, with
ingredient list by dish.
c. Extra credit given for providing a complete recipe
used to prepare each dish. (Optional) These
recipes will be used to compile a recipe booklet
for the participants.
d. Extra-extra credit given if a documented period
recipe is used in preparation or used for
inspiration. (Optional)
e. Extra extra extra credit given if period methods
(replica spits/pots/pans/ovens & utensils) are used
in meal preparation. (Optional)
4. To honor the cultures of both sides, teams are to prepare
a feast of 8 dishes, 4 appropriate to the cuisine of the
attackers (Spanish & indigenous natives) and 4
appropriate to the defenders (Aztecs). Each dish is to
serve two people only, using only the ingredients
provided and water. The use of electric appliances or
utensils is not allowed. The use of liquid fuel or LP gas
stoves is permitted.
5. Judging will be on a ―blind‖ basis. Each team will
judged on:
a. Required associated paperwork presented.
b. Presentation of the meal. to include:
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1. Table layout and decorations. Tables are
to be laid out with dishes and
decorations from the Attackers on one
end with the Defenders at the opposite
end. Decorations are to be appropriate to
the culture displayed and to the scenario
provided.
2. Overall visual appeal.
c. Adherence to established food safety practices.
Any detected violation that could result in illness
or injury will result in disqualification.
d. Most use of the ingredients provided.
e. Individual dish presentation to include:
1. Visual appeal.
2. Aromatic appeal.
3. Taste and texture.
6. Prizes will awarded in the following categories:
a. Best Team Overall.
b. Best individual dish.
c. Best use of ingredients.
d. Best Presentation.
e. Team identifying most ingredients correctly.
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Siege Cook-of 2011 Ingredient List
36. ginger – 2 tbls
37. cumin – 2 tbls
38. cloves – 1 tbls
39. safflower – 1 tbls
40. annatto – 1 tbls
41. grn of paradise – 1 tbls
42. nutmeg – 2 ea
43. cinnamon – 2 ea
44. coriander – 2 tbls
45. mace – 1 tbls
46. long pepper – 1 tbls
47. salt – 1 cup
48. vanilla bean – 1 ea
49. cocoa - 4 tbls
Meats:
1. turkey - neck, tail, wing & leg
2. frog legs – 2 pair
3. duck parts – feet, wing & leg
4. goat parts – 1lbs misc
5. pig parts – ear, tail & hock
Vegetables:
6. avocado – 1 ea
7. dried mushrooms – 1 pkg
8. onions – 1 ea
9. sweet potato – 1 ea
10. garlic – 2 ea
11. corn – 2 ears
12. carrots – 1 bn
13. southwest micro mix – 1 bn
14. maize – 2 handfulls
15. nopales – 1 ea
16. nopalitos – 1 ½ cups
17. chayote squash – 1 ea
18. mexican squash – 1 ea
19. dried pinto beans – 1 cup
20. dried fava beans – 1 cup
21. dried white beans – 1 cup
22. dried black beans – 1 cup
Fruits/Nuts:
50. almonds – ½ cup
51. peanuts – 1 cup
52. black plantain – 1 ea
53. chia seeds – ½ cup
54. lemon – 1 ea
55. currants – ½ cup
56. dried chills – 6ea mixed
57. red cactus tuna – 1 ea
58. Sunflower seed – 1 cup
59. dried apricots – ½ cup
60. quinces – 2 each
Herbs:
23. epazote – 1 bn
24. sage – 2 tbls
25. fennel – 1 tbls
26. cilantro – 1 bn
27. thyme – 2 tbls
28. culantro – 1 bn
29. oregano – 2 tbls
30. purslane – 1 bn
31.
32. sage flowers – 1 bn
33. rosemary – 2 tbls
Liquid/Dairy:
61. honey – 12 oz
62. red wine vinegar – 1 pt
63. masa – 1 lb
64. red wine – 1 pt
65. goat milk – 1 pt
66. goat cheese – 1 pkg
67. olive oil – 1 pt
68. duck eggs – 3 ea
Grains/Flours:
69. parched corn – ½ cup
70. wheat – ½ cup
71. amaranth – 1 cup
Spices:
34. mustard seed – 2 tbls
35. pepper – 1 tbls
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72. lentils – 1 cup
73. almond meal/flour – 1 cup
74. tapioca flour – 1 cup
75. amaranth flour – 1 cup
76. corn flour – 3 cups
77. whole wheat flour – 3 lbs
78. sugar – 1 cone
79. dried ale barm – 2 pkg
80. sourdough starter – 1 cup
Misc.
Siege Cook-off 2011 Sponsors
The Barony of Calafia wishes to thank the following companies for
partnering with us to makes this year’s Siege Cook-off truly a ―Siege to
remember‖:
Since
1996,
Historic
Enterprises
has
been
dedicated to bringing an
unparalleled collection of
the
highest
quality
reproduction
items
to
historic sites and historical
enthusiasts worldwide. With
wares ranging from armor to
pottery, clothing, leather,
horn and woodware, cutlery and more, our goal is to be the "one-stop
shop" for all your reenactment needs. Visit them on the web at
http://www.historicenterprises.com/
For six decades, Henry’s has been devoted to
serving the communities in which it does
business by supporting local growers and
suppliers,
partnering
with
nonprofit
organizations and promoting sustainability. It
has been named the "Best Health Foo
d Store" by readers of the San Diego UnionTribune and the "Best Place to Buy Produce"
by readers of the Orange County Register.
The Henry's family includes 28 stores in San
Diego, Orange, Riverside, San Bernardino and
Los
Angeles
Counties.
Visit
them
http://www.henrysmarkets.com
12
on
the
web
at
Siege Cook-of 2011 Sponsors
The Barony of Calafia wishes to thank the following companies for
partnering with us to makes this year’s Siege Cook-off truly a ―Siege to
remember‖:
Old Town Spice Merchants
At Old Town Spice Merchants, we
carry the freshest products available.
Our spices come directly from the
importers’ warehouses located across
the U.S. We carry over 100 individual
spices & dried-herbs in stock, as well
as access to dozens more, through our
network of suppliers. The concept
behind our store has never wavered;
offer the freshest spices & herbs
available. We also have your health in
mind as all of our blends are hand
mixed from our own recipes; we never
use artificial additives, fillers, or
preservatives. Please visit Anthony
Delbono and his staff at 41925 5th
Street, Temecula, CA 92590. Or call them at 951-587-2223.
Founded in 1978, Bob’s Red Mill Natural Foods is a distinctive stone
grinding miller of
whole grain natural
foods. They offer the
widest selection of
natural, organic and
gluten free flours,
cereals, mixes and
baking aids. Over 400
products are marketed
in natural food and
grocery stores. To
view the Bob’s Red Mill product line, meet the people, see the whole
grain store, bakery, cooking school and restaurant, and tour the plant
visit: http://www.bobsredmill.com.
13
Siege Cook-of 2011 Sponsors
The Barony of Calafia wishes to thank the following companies for
partnering with us to makes this year’s Siege Cook-off truly a ―Siege to
remember‖:
Trader Joe’s travels the
world in search of
interesting, unique, greattasting
foods
and
beverages. They buy
direct from the producer whenever possible. Then they strip away all the
fancy stuff and focus on the important things like natural ingredients and
inspiring flavors. Visit them on the web at http://www.traderjoes.com/
Pancho
Market
Villa’s
Farmers
Fresh and inexpensive produce, a good
selection of meats/fish and a tight little pastry
section make for a 5 star rating. An extensive
range of all the Mexican food stuff you could
ever imagine can be found there: nopales,
jamaica blossoms, 12+ types of fresh and dried
chiles, and even the Mexican hot chocolate with
the abuela on the label. Everything is very
reasonably priced and sometimes they have
super specials that will amaze (recently: 9
avocados for 99¢ and a bunch of romaine
lettuce for 69¢). It is not unusual to spend around $20 and buy a whole
week’s worth of food for a small family, including the meat and fish.
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Siege Cook-of 2011 Sponsors
The Barony of Calafia wishes to thank the following companies for
partnering with us to makes this year’s Siege Cook-off truly a ―Siege to
remember‖:
Specialty Produce
is a family owned
and operated food
service and retail
fresh
produce
supplier located
in San Diego,
CA. A premium
provider for more
than thirty years, Specialty Produce continues to be a leader in service,
product quality and technology. Visit them on the web at
http://www.specialtyproduce.com/
Lehman's ships old-fashioned, non-electric merchandise all over the
world through their catalogs and website. Their diverse customer base
includes missionaries and doctors working in developing countries;
homesteaders and
environmentalists
living in remote
areas; people with
unreliable
electricity living on
islands
and
mountains; second
home
owners,
hunters, fishers and
cabin dwellers; the
'chronically nostalgic,' and even Hollywood set designers looking for
historically accurate period pieces.
If you think it isn't made anymore, check with Lehman's before you give
up. Visit them on the web at http://www.lehmans.com/ . And next time
you're in Ohio's Amish Country, stop by their store on the square in
Kidron. They'd love to show you around.
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Special Thanks
The Barony of Calafia wishes to thank those who donated their time and
services to the 2011 Siege Cook-Off. This includes our staff of Judges
and their scribes. Special thanks to Lord Geraldo di Federati for his
untiring support and patience, not to mention his skills with a camera.
This project would not appear so polished if not for him.
Judge 1 - Mistress Fia Naheed
Judge 2 - Baron Bryce ap
Morgan
Judge 3 - Master Thomas
Bronwell
Judge 4 - Baroness Fionnghuala
"Fionna" de Buchanan
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Team #1 – Grex Verendus
Team Members:
Tatiana Kuzmina doch’ Brazhnikova
Brushindo Romani
Lady Venas Della Torre
This is the first year they have participated on their own under this name.
In this year’s contest, Team Grex Verendus were judged ―the Best Single
Dish.‖ This was their fifth time entering the Siege Cook-off at Potrero
War. In years past, they’ve participated und such names as House
Brazhnikova and the Shire of Burning Sands They have chosen to
provide the ingredients for their dishes; along with the cooking
directions. Amounts have been omitted as would be seen in recipes of the
period.
Aztec Dishes
Frothing Chocolate Drink
Water
Splash of Goat’s milk
Cocoa powder
Cinnamon
Nutmeg
Honey
Mix together over heat and enjoy!
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Tamales
Duck
Salt
Pepper
Onions
Garlic
Cactus
Cilantro
Carrots
Rosemary
Oregano
Masa
Season duck with salt and pepper and sear in hot skillet. Remove from
skillet. Braise duck with onions, garlic, cactus and cilantro. Add the
carrots, rosemary and oregano. When done, remove to cool. Strain
vegetables from braising liquid.
Debone the duck and shred the meat and vegetables cooked together.
Mix the prepared Masa with the braising liquid and more water, if
required. Spread over corn husks. Fill with duck-vegetable mixture, fold
tie closed. Steam for about an hour. Enjoy!
Maize Cakes
Masa (prepared)
Water
Honey
Corn
Dried Apricots
Raisins
Quince
Cinnamon
Mix masa with a small amount of water, honey and corn. Roll into small
round balls. Flatten into round cakes and fry in hot grease until crispy.
Top with a sauce of cooked apricots, raisins, quince, a little water and a
touch of cinnamon.
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Pozole
Hominy
Turkey
Onions
Garlic
Chiles
Pepper
Coriander
Salt
Oregano
Avocados
Boil Hominy until tender. Boil turkey with onions, garlic, chiles, pepper,
coriander, salt and oregano. Add Hominy to turkey mixture; top with
avocados.
Fried Frog Legs
Frog Legs
Corn Flour
Pepper
Salt
Duck Eggs
Olive Oil
Dredge cleaned frog legs in flour, salt and pepper. Then dip in beaten
egg. Fry in hot oil until done.
Conquistador Dishes
Bread
Water
Wheat Flour
Sourdough Starter
Dried Alebarm (dry yeast)
Honey
Salt
Goat Milk
19
Mix the sourdough starter with 2 cups water and 2 cups wheat flour. Let
this sit in a warm draft-free place for a few hours. Take ½ T dry yeast, ¼
C warm water and ¼ C honey, plus 1 T salt and a dash of goat milk and
beat well. Add 4 C whole wheat flour. Beat very well and knead the
dough until it is ―Shiny and elastic‖. Place it an oiled bowl covered with
a towel in a warm draft-free place. Let sit to rise until doubled. Punch
down and knead again. Cover with a towel and let rest 15 minutes. Bake
at 350°F until done. Enjoy!
Bean Spread
Ear of Pig
Black beans
White beans
Pinto Beans
Garlic
Salt
Pepper
Soak the beans overnight, changing the water in the morning. Roast the
garlic. Boil the soaked beans with the ear of a pig, salt pepper until the
beans are tender. Remove the pig’s ear and mash the beans with the
roasted garlic. Serve with bread. Enjoy!
Amaranth
Sweet Potato
Chayote squash
Mexican squash
Garlic
Amaranth
Salt
Pepper
Cook sweet potato and squashes until tender. Add the amaranth with
twice as much water to the vegetables. Cook until done. Add salt, pepper
and garlic to taste.
20
Pork Nopales
Pig parts (ear, tail & hock)
Purslane
Cactus
Garlic
Onion
Chile pepper
Salt
Pepper
Rosemary
Mushrooms
Red wine
Braise meat, steam purslaine, boil cactus. Add all ingredients together
and cook to taste.
Desert Pancakes with chocolate plantain and orange syrup
Bread dough from earlier recipe
Honey
Olive oil
Water
Sugar cone
Cocoa powder
Black Plantain
Orange
Use bread recipe and add extra honey. Make into pancakes and fry. For
syrup use small amount of water and dissolve sugar cone. Add cocoa,
plantain and juice of one orange. Mash
Team #2 - Dagda’s Cauldron
Team Members:
Baroness Eve Filia Edenweyn
Lady Grace Bywater
Lady Cecilia Lightfoot
Lady Rutilia Fausta
Lady Aurelia Della Rossa
THLady Beathog nic Dhonnchaidh
Baron Jon Thomme di Claydon
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THLady Elva MacAskil
These good gentles
make up the main part
of the cooking guild for
the Barony of
Lyondemere. This is
their second year
participating in the
cook-off. They chose to
present a listing of
ingredients in each dish
along with the
documentable recipes. Dagda’s Cauldron was recognized as having
identified the ―Most Ingredients‖ and the ―Best Presentation‖ in this
year’s Siege Cook-off.
Aztec Dishes
Grilled frog legs with peanut-chili sauce
Frog legs
Mexican coriander
Chipotle pepper, ground
Peanuts. shelled and ground
Honey
Water
Take frog legs and cook over flame with Mexican (thorny) coriander.
Grind chipotle Chile with peanuts. Add water and honey to taste.
Inspired by ―America’s First Cuisine‖, pp228..
Stuffed Chilies
Dry Chilies
Water
Black Beans
Goat Meat
22
White Corn
Epazote
Duck eggs
Salt
Soak dried chilies until moist. Boil Black beans, add goat meat. Cook
until soft. Add white corn, epazote and salt. Slit open chilies, stuff with
bean/meat filling. Beat eggs, dip chiles in beaten egg, cook on flat pan
over open fire, greased with goat fat.
Inspired by ―America’s First Cuisine‖, pp228..
Flatbread with Nopales
Masa
Amaranth
Water
Nopales
Salt
Onions
Avocado
Pinto Beans
Turkey broth
epazote
Grind amaranth with a motar, add to masa. Add salt to taste. De-thorn
nopales, chop fine, sauté in turkey broth. Chop onions, slice and chop
avocado. Add cooked pinto beans, stir. Cook flatbread on flat stone over
fire.
Inspired by ―America’s First Cuisine‖, pp228.. and ―My Mexico‖
Chayote and Cactus Fruit Relish
Chayote squash
Cactus fruit (Tuna)
Honey
Peel the cactus fruit. Chop the Chayote squash and the cactus fruit. Toss
together with honey to taste.
Inspired by ―How would you survive as an Aztec?‖, pp18-22..
23
Tamales with Turkey and Sunflower seedsTurkey
Onions
Carrots
Sage
Sunflower seeds
Water
Chiles
Annato
Masa
Boil turkey with onion, carrots and sage. Grind sunflower seeds with
chiles to taste. Add water and annatto. Put sunflower sauce with turkey,
wrap with masa in corn husks, steam.
Inspired by ―America’s First Cuisine‖, pp228
Hot Cocoa
Water
Cocoa powder
Chile
Honey
Cinnamon
Vanilla bean
Combine all ingredients, boil to taste.
Conquistador dishes
Duck with thin sauce for wild birds
Original Recipe (translated into English):
70.
THIN Sauce for Wild Birds, Such as Wild Doves,
WOODPigeons and Wild Ducks
You must take wild doves, and woodpigeons, or wild ducks
which in Valencia they call fotjas (51), and roast the said doves,
which should not be very roasted, but a little more than halfroasted; and cut them up like one cuts a hen; and cast them into
two basins or on two large deep plates; and cast on top of them:
24
ground salt, and vinegar, pepper, and orange juice, all mixed in
wine; and beat it a great deal between two plates a long while, so
that the juices or thin sauce mix; and mingle it with the cut-up
birds; and put them on your plates with your thin sauce and it is
good.
[―Libro de Cozina‖ of Master Ruperto de Nola]
Duck
Red wine vinegar
Honey
Orange & lemon juice
Dried apricots
Currants
Sage
Parsley
Mace
Marjoram
Cumin
Coriander seed
Royal Broad Beans
Original recipe(translated into English):
241.
ROYAL FAVA BEANS (HABA REAL)
You must take the whitest favas that have not been eaten by weevils, and
remove the skins, in such a manner that they are left white and clean, and
cook them in clean cold water; and when you have given them a boil,
remove them from the fire; and throw away the water, and drain them in
such a way that no water remains; and then take clean blanched almonds
and extract milk from them, but goat milk would be better; and put the
favas into the pot where they must cook; and then cast in the milk that is
necessary, and fine sugar; and let them go to cook on the fire; and stir
them with a haravillo with both your hands like someone who makes
wax candles between his hands; and in the manner of making gourds; and
don't take your hand away from them until they are cooked; and taste
them for salt, and for sugar, and for all things; and when they are quite
mushy, cast in two splinters of sound cinnamon; and let it cook well; and
when they are well-cooked, and mushy, remove them from the fire. But
25
when you cast in the cinnamon, cast in a little rosewater; and then
prepare dishes; and upon them [cast] fine sugar.
[―Libro de Cozina‖ of Master Ruperto de Nola]
Dried fava beans
Dried white beans
Water
Almonds
Almond meal
Sugar
Salt
Cinnamon
Onion
Garlic
Pepper
Cilantro
Parsley
Sage
Marjoram
Cumin
Coriander seed
Substitutions: Used fava and northern white beans, added pork as we
were not celebrating Lent, we left out the milk and rosewater and added
seasonings to compliment the pork:
Onion, Garlic, Salt, Pepper, Cilantro, parsley, sage, marjoram, cumin,
and coriander seed.
Bread with Garlic and Cheese Sauce
Original recipe(translated into English):
142 Almedroc with eggs
If you wish to make almedroc, you will have 2 or 3 cloves of garlic and
cheese, as in the previous recipe for almedroch. And crush them very
well, and crush into them two or three eggyolks boiled in water. And
when it is well mixed, [exetats] it with good broth and butter. And if
you don't have butter, add a little oil and good spices. And make it a
consistency that is thick, and don't cook it. And use it on pork, that
goes on the spit. And it should not be tempered, which will destroy
it, but left as flavored as it is. In the same way is made [esquesos]
26
garlic, but make it with more garlic. And don't put in seasonings &
spices, except to make it white and thick, and don't let it boil. And
it serves to give heat when used thus with almedroc.
.
[―Libre de Sent Sovi‖ of Master Ruperto de Nola]
Almedroc (Garlic and Cheese Sauce)
Garlic
Goat Cheese
Duck egg yolks
Olive Oil
Salt
Water
Bread
Sourdough starter
Flour Olive oil
Fritter of New Cheese (FRUTA DE QUESO FRESCO) and Fried
Plantain in Syrup
Original recipe(translated into English):
140.
Fritter Of New Cheese
You will take new cheese, which should be from sheep, and grind it in a
mortar. And after grinding cast it in a tub, and cast on it a little flour
well-sifted and cast within; take eggs and beat it all together; and then set
a frying pan to heat with lard; and when it is well heated make some
tartlets, and cast them in, and fry them slowly, and have honey and
rosewater, and as [the tartlets] are fried, cast them in the honey, and then
remove them to a plate; and cast upon them sugar and honey.
[―Libro de Cozina‖ of Master Ruperto de Nola]
Fritters:
Goat milk
Goat cheese
Flour
Duck eggs
Platain in Syrup:
Plantain
Honey
27
Sugar
Water
Team #3 – The Upper Crust
Team Members:
Baroness Ceara ingen Chonaill
Baroness Colette de Montpellier
Lady Coineunach Kyllyr of Kilernan
Cristal dela Mere
Lawrence Michiel
Bonne de Trquair
These good gentles have come from the Barony of Gyldenholt, where
they are the Distinguished Cooking Guild; ―The Right Noble Upper
Crust‖. This was their second time entering the Siege Cook-off at Potrero
War. The Upper Crust was recognized as the ―Best Team Overall‖ in this
year’s Siege Cook-off.
Aztec Dishes
Braised turkey
.
Turkey
Olive Oil
Annato
Onion
Sage
Orange
28
Heat oil and annatto to extract color. Add the onions and sweat then until
tender. Add sage and the juice of half an orange. Cook for 1 minute.
Place all the ingredients into a dutch oven and place the juice remaining
from the other half orange along with its rind. Braise over a fire until
done. Serve with Chimoya Salsa.
Bean and Corn Pottage
Pinto beans
Red maize
White Maize
White beans
Pork
Garlic
Sage
Parsley
Coriander (ground)
Cumin (ground)
Water
Pepper
Salt
Puple carrots
Verdolagos
Grains of paradisw
Soak pinto and white beans with the red and white maize overnight.
Render the fat from the pork in a skillet. Add the garlic and onions;
saute΄. Add water and bring to a boil. Add the pinto beans and the maize
(red & white). Return to boiling. Add spices and simmer. Add the white
beans and simmer until done. Serve.
Frog Tamale
Frog legs
Pork fat
Sage
Salt
Masa (prepared)
Peanuts (ground)
Sunflower seeds (ground)
29
Broth made from the ears of the pig
Mix the prepared masa, the ground peanuts and the ground sunflower
seeds together and set aside. Heat the pork fat and sauté the frog legs in
the broth, with sage ans salt. Separate and shred the meat. Spreadmasa
mixture into corn husks, then place meat mixture in the center and wrap.
Steam for one hour. Serve hot.
Tapioca Bread
Tapioca flour
Sunflower seeds
Amaranth
Salt
Water
Yeast
Duck egg
Grind sunflower seeds. Mix all ingredients in a bowl. Shape into roll size
balls. Let rise. Bake for 35 minutes or until done. Let cool and serve.
Chayote Salsa
Chayote squash
Avocado
Cilantro
Verdoladas
Olive oil
Chiles
Coarsely chop chayote squash, avocado, cilantro and verdolagas. Sauté
chiles in some olive oil to infuse the heat of the chilies into the oil. Place
all chopped ingredients into bowl and toss with the infused oil.
30
Chia Drink
Chia seeds
Honey
Lemon
Epezote
Water
Soak chia seeds in water until congealed. Add remaining ingredients to
taste.
Tortillas
Masa (prepared)
Take prepared masa, rolled into little bals and flatten in disks about four
to six inches in diameter. Cook them in a frying pan or other hot, flat
surface until done.
Plantain with glaze
Plantains
Sweet potato
Tapioca
Sugar
Honey
Cactus fruit
Dried chilies
Blanch the plantains anf the sweet potato. Mash the sweet potato the
tapioca flour, sugar, honey and dried chilies. Puree the cactus fruit. Grill
the plaintains. Place the mashed sweet potato mixture on top of the
plaintains. Drizzle with the cactus fruit puree.
Conquistador dishes
Almond Empanadas
Almonds
31
Sugar (divded)
Water
Dried Apricots (chopped)
Currents
Eggs
Honey
Wheat Flour
Oil
Blanch the almonds and grind fine. Knead wheat flour, almond meal and
half of the sugar with the eggs. Roll into small round disks, aboutthree to
four inches in diameter. Mix remaining sugar, apricots and currants with
a small amount of honey and almond meal to make a filling. Stuff the
disks with the filling, pinch closed and fry in hot oil until done. Drizzle
with honey and serve.
Duck Terrine
Duck
Duck feet
Coriander seeds
Saffron
Grains of paradise
Long pepper
Salt
Water
Braise the duck with Water and spices until meat falls from the bones.
Strain the broth. Debone the meat. Return the de-boned meat to the broth
and set aside to cool. The fat will rise to the top of dish and seal in the
meat. Spread onto bread.
Inspired by ―A Drizzle of Honey‖, David Gitlitz & Linda Davidson.
pp145, (Clara Fernandez’s Cold Meat with Oil)
Wheat Bread
Wheat flour
Sourdough starter
32
Goat milk
Honey
Water
Mix all ingredients in bowl. Knead dough. Let rise. Bake for 30 minutes
or until done.
Quince Jam
Quince
Cinnamon stick
Nutmeg
Mace
Lemon
Cone sugar
Wash quince and cut into cubes. Put into pan with water that covers the
fruit. Cook until quite tender; at least 30 minutes. Add in all other
ingredients and cook at a simmer, stirring frequently until thick. Pour
into container and let cool. Slice and serve.
Inspired by ―Traditional Spanish Cooking‖, Janet Mendel. Pp269
Marinated Goat
Goat
Vinegar
Honey
Salt
Thyme
Long pepper
Epazote
Wins
Mix a marinade of vinegar, honey, salt, thyme, long pepper, epazote and
wine. Place goat meat into the marinade and let sit for several hours.
Flame roast on open grill over fire. Serve with Mushroom Sauce.
33
Fava Bean & Sweet Potato Potage
Original recipe(translated into English):
241.
FAVA BEAN & SWEET POTATO POTAGE (HABA REAL)
You must take the whitest favas that have not been eaten by weevils, and
remove the skins, in such a manner that they are left white and clean, and
cook them in clean cold water; and when you have given them a boil,
remove them from the fire; and throw away the water, and drain them in
such a way that no water remains; and then take clean blanched almonds
and extract milk from them, but goat milk would be better; and put the
favas into the pot where they must cook; and then cast in the milk that is
necessary, and fine sugar; and let them go to cook on the fire; and stir
them with a haravillo with both your hands like someone who makes
wax candles between his hands; and in the manner of making gourds; and
don't take your hand away from them until they are cooked; and taste
them for salt, and for sugar, and for all things; and when they are quite
mushy, cast in two splinters of sound cinnamon; and let it cook well; and
when they are well-cooked, and mushy, remove them from the fire. But
when you cast in the cinnamon, cast in a little rosewater; and then
prepare dishes; and upon them [cast] fine sugar.
[―Libreo de Coche‖ of Maestre Robert]
Fava beans
Sweet potato
Goat milk
Sugar
Salt
Cinnamon stick
Dried chilies
Water
Soak beans overnight. Boil beans in water until tender and drain.Cut the
sweet potato into cubes. In a pot, put milk, sugar, salt, beans, cubed
sweet potato and a stick of cinnamon and boil while stirringl constantly.
Remove cinnamon stick. Serve with bread.
Mustard
Original recipe: Modernized English:
34
Yellow mustard seeds
Olive oil
Red wine vinegar
Black Pepper
Grains of paradise (ground)
Grind mustard seeds with a motar and pestle. Combine with all
remaining ingredients.
Mushroom Sauce
Dried mushrooms
Garlic
Sage
Thyme
Olive oil
Vinegar
Water
Soak mushrooms in water, drain and pat dry. Heat oil in pan and sauté
garlic. Add mushrooms, sage, thyme and vinegar. Heat through and serve
with the marinated goat.
Team #4 – Saint Isidore
Team Members:
TH Lady Jana Aoilbell
Jean Christensen
Edward Mylan
Fergus O’ Dubhshlaine
Delina Natali
Brooke Geschwind
Delyth Ayla Moore
Drisana
Ryan Emerson
Nicholas Johnson
Mandrake Zucaron
Riley King
35
A new entrant this year is St. Isidore. They were mentored by members
of the Blackened Pot; a well established house-hold dating back into the
reign of Talenque, first Baron of Calafia. Blackened Pot members’ are
many faceted indeed, encompassing most of the arts and sciences,
including those martial.
In their first year , St. Isidore was deemed the team with the ―Best Use of
Ingredients.‖ Saint Isidore has chosen to provide recipes from various
sources, providing the required listing of ingredients, along with the
cooking directions. Notice that below the reference document, they tell
us what deviations or substitutions they made.
Aztec Dishes
Frog Leg Tamales
Masa
Frog legs
Pinto beans
Black beans
Maze was staple, using to make tamales and tortillas. To put in the
tamales we included pinto beans, black beans ane fried frog.
Inspired by ―Handbook To life in the Aztec World‖, Manuel AguilerMoreno, Oxford University Press; Oxford, 2007, Pg 371-373
36
Choc drink
Cocoa powder
Pepper
Vanilla bean
Water
Ancient Aztec and Mayan culture highly valued cacao and chocolate.
They consumed it in beverage form. They used many flavorings
including powdered chilies and vanilla. Chocolate was generally
consumed cold and whipped.
Inspired by ―The True History of Choclate‖, Sophie and Michae Coe,
Thames and Hudson; London 2nd edition, 2007, Pg 214-215
Chia fresca
Chia seeds
Water
Orange juice honey
Soak the chia seeds in water, add orange juice honey to taste.
Inspired by www.huffingtonandpost.com/Christina.pirello/change.your
life.with.ch_b_446.443
Conquistador Dishes
Canja (Chicken Soup with Lemon and Mint
Salt
Lemon juice
Mint
Rice
Fowl
37
Water
Onion
Boil fowl in water, skim off the foam. Add onions, salt and simmer for
two hours, add rice and simmer until rice is tender. Remove fowlfrom
heat and from the soup. Debone and skin the fowl, cut the meat in strips.
Mix fowl with rice and simmer. Place chopped mint in serving bowls and
ladle soup over it.
Inspired by ―The Cooking of Spain and Portugal‖, Foods of the World,
Time Life Books. 1969, Pg 7
What we did… We used wheat berries instead of rice and the just
followed the recipe using duck instead of chicken.
Carrots and Parsnip
Carrots
Coriander
Salt
Pepper
Parsnips
Lettuce
The parsnips should be boiled twice, the first liquid thrown away and
cooked the second time with lettuce. Then they are to be put one a plate
and dressed with salt, vinegar, coriander, and pepper, andis considered fit
to serve…The carrots are prepared in the same way as the parsnip. But is
considered more pleasant when cooked under warm ashes and coals.
[―De honest a Voluptate, Platina, book 4, Venice, L.De Aguila, 1475,
Translated by E.B. Andrews, Mallenkrodt, 1967 Reprinted by
Falconwood press, 1989]
What we did… We left out the parsnip and lettuce and followed the rest
of the reciepe.
Mushroom Sauce
Mushrooms
Olive oil
Onions
38
Parsley
Red wine vinegar
Water
Cinnamon
Cloves
Ginger
Pepper
Saffron
If you wish to make a Mushroom sauce, parboil them well, and when
parboiled, drain them and fry them in olive oil. Then make up this sauce;
get onions, parsley and coriander. Grind them and temper them with
sweet spices, vinegar and a little water; slice the mushrooms and when
they have fired, put them with the sauce.
Inspired by ―The Art of Cookery in the Middle Ages‖, The Boydell
Press. 1995, Published in the Tournaments Illuminated.
What we did… We had to soak the dried mushrooms to moisten, did not
parboil but went straight to frying. The parsley was dried not chopped.
Originally I did use too much of the spice mixture, so they were given a
quick water bath.
Sourdough Bread
Water
Sourdough starter
Wheat flour
Salt
Sugar
Rosemary
…Therefore I recommend to anyone who is a baker that he use flour
from wheat meal, well ground and then passed through a fin sieve to shift
it, then put it in a pan with warm water, to which has been added salt,
after the manner of the people of Ferrari in Italy. After adding the right
amount of leaven,keep it in a damp place if you can and let it rise…The
bread should be well baked in an oven, and not on the same day; bread
from fresh flour is not nourishing at all, and should be baked slowly.
39
[―De honest a Voluptate, Platina, book 13-14, Cariadoc’s Miscellany,
http://davidfriedman.com/Medieval/miscellany_pdf/Miscellany.htm, pg
10, 2000]
What we did…Put about 5 cups of flour, tablespoon of sugar, all of the
sourdough starter mixed well with water and mushroom water that we
had steeped rosemary in. Baked in a dutch oven.
Fricassee of Lamb with Lemon and Garlic
Lamb
Salt
Pepper
Olive oil
Onion
Cloves
Garlic
Saffron
Parsley
Lemon
Cut the boneless lamb into one-inch cubes. Sprinkle lamb liberally with
salt and pepper. In a heavy skillet, heat olive oil over high heat until a
haze forms above it. Add lamb and brown well turning pieces with tongs
and regulating the heat so the meat colors evenly without burning.
Transfer lamb to a plate. Add onions and garlic to fat remaining in the
skillet and stirring frequently, cook for about 5 minutes or until onions
are soft and translucent, but not brown. Stir in saffron and return the
lamb and any juices that have been collected around it to the skillet. Add
parsley and lemon juice and reduce heat to low. Cover lightly and
simmer for about one hour or until the lamb is tender. Salt and pepper to
taste, garnish with wedges of lemon.
Inspired by ―The Cooking of Spain and Portugal‖, Foods of the World,
Time Life Books. 1969, Pg4 7
What we did… We made it just as written.
40
41
Works Cited
Aguiler-Moreno, Manuel. Handbook to life in the Aztec
World, Oxford, Oxford University Press, 2000, pp
371-373.
Coe, Sophie & Michael D. The True History of Chocolate,
London, Thames and Hudson, 2007, pp214-215.
David, Elizabeth. English Bread and Yeast Cookery.
Newton, Mass.: Biscuit, 1994. Print.
Del Nola, Ruperto, Libre del Coch (1529), Nogrona, 1529,
Translated by Lady Brighid ni Chiarian.
Mendel, Jane. Traditional Spanish Cooking. London:
Frances Lincoln, 2006. Print.
Platina, and Venice, L. De Aguila (1475) and Andrews, E.B.,
De honest a Voluptate, Mallenkrodt, 1967, Reprinted
by Falconwood Press, 1989. pp 68 from the
Falconwood edition.
Platina, pp13 – 14 (Book 13-14) Cariadoc’s Miscellany,
http://davidfriedman.com/Medieval/miscellany_pdf/
Miscellany.htm, pp 10. 2000
The Art of Cookery in the Middle Ages, The Boydell Press,
1995, Published in the Tournaments illuminated.
The Cooking of Spain and Portugal, Foods of the World,
Time Life Books, pp 7 & 47, New York, 1969.
42
43