Post by Matrix on Feb 6, 2006 17:45:19 GMT -5
The argument for eating Aliens
Aliens come here uninvited.
They ate Elvis.
They mutilate our cattle, and probe abductees by shoving probes in their rectum and performing other unspeakable acts upon unsuspecting victims.
They are plentiful, more plentiful than the strained seas and land resources, and they seem to be coming in increasing numbers (if you beleive what some people are saying).
They are Kosher meat.
They taste good if prepared well.
According to some,they mess around with the Space Shuttle, when astronauts launch sattelites.
Their meat is safer than British Beef.
ALIEN TYPES
Blues
Blue Aliens are just that, blue in colour, though the shade varies based on age. The rule of thumb is, the deeper the blue colour, the tougher the meat.
No-one knows where they come from, but it's generally thought that they are the more docile of the edible species. Flesh is compared in texture to chicken, and most cuts are suitable for frying, grilling, and a good curry.
Greys
Greys are, naturally grey in colour, though they are as tall as blues. It is thought that they come from a colder planet than the blues. Their meat is generally tougher than blues, and also higher in cholesterol. Good for mincing for hamburger meat, although a wine based marinade will allow you to prepare a good stew or casserole. As their meat is tougher than Blues, more cooking time is needed.
A famous recipe, first tried after Roswell, in 1947, was a Sage and Onion stuffing, which is said to have brought out some delicate flavours in the meat.
Reptiloids
If you have seen a lizard, then you begin to have some idea about what a reptiloid looks like. Reptiloids evolved on a planet where the dinosaurs were not made extinct. Naturally, they have high intelligence (well, for a lizard, that is). They are roughly human size. Their meat has been generally described as similar to crocodile (to be expected), and their legs can be prepared in a similar fashion to the French cuisine "frogs legs", though typically, a single leg will feed a family of 6, generously.
Another excellent preparation is to mince the meat, and make a "meatball" dish.Reptiloid meat is the lowest in fat and cholesterol content, and is good for those with a heart condition
Hybrids
Hybrid Aliens are a controversial subject for eating, since they are generally the result of either alien impregnation experiments, or successful, mutually agreed mating between humans and aliens.
My advice is to take it as read that they are neither alien nor human, however care must be taken before deciding if it is acceptable to eat a hybrid. I have no recipes for hybrids. Speculation as to their taste must be left to the imagination, though it is assumed that it would probably taste like a sweet pork.
CATCHING YOUR ALIEN
Before discussing catching aliens, it must be made quite clear that humane restraint must always be exercised.
There is no need to make the creature suffer unnecessarily, therefore such techniques as snares, rattraps, poisonings etc are extremely discouraged.
Bear in mind that the alien may become agitated and strike out. Don't let the creature bite you, or point a "death ray" at you. If you find yourself in this kind of situation, look at it this way: "It's either you, or it", so take whatever steps are necessary.
Various humane techniques for catching aliens include:
Netting
Good especially for Reptiloids, as their eyesight is not as good as other breeds. Dropping a net from above, or else a traditional "spring net trap" will be very effective. Bait the trap with either some raw meat from a mutilated cows anus, or else put a dummy of a human victim in the trap.
Pit traps (though make sure there is cushioning at the bottom (you don't want to bruise the meat).
Lay a trail of "M & M's" or some such candy towards the trap, and the creature will blindly follow the trail.
Blankets or pillow covers
Blankets and pillow covers are especially effective against Greys. The best way to use this method is to wait on top of your bedroom cupboard or closet at night. When the Grey Alien sneaks out of your closet to do unspeakable things to you, drop the blanket over the creature, and subdue it. If you don't have a blanket to spare, a pillow cover will suffice, as the alien will become quite docile when it's eyes are covered, which leads some researchers to beleive that greys are related to certain species of fowl.
REMOVING THE SKIN
Removing the skin is best performed after the creature is dead, or at least unconscious. There is a distinct lack of body hair in all 3 major breeds of alien, so there is no reason to scrub or score the skin.
Removing the skin is normally done to provide a leather utility or accessory. However, as we are concentrating on aliens as food, I shall not discuss this, and instead I suggest that you employ one of the web search engines on tanning, or indeed on alien leather accessories.
Steps to remove the skin, include a soaking in warm water to loosen the skin, making it easy to peel. However, in an emergency, an incision from the abdomen upwards to the sternum will provide a flap of skin, which then with liberal pulling, should allow you to peel the skin from your alien, rather like a "leatherjacket" (a fish, where the skin is removed by pulling, leaving the rich flesh, and the tail.
MENU
Texas Style Grey Brisket
Fried Alien with picante sauce
Deep Fried Alien
Barbecued Blue
Paranormal Alien Pyramid Pastries
Blue Steak with Cajun Spices
Mixed Alien Gumbo
Roast Filet of Grey
Stuffed Grey
Blue Stroganoff
Alien Ragout
Minced Reptiloid
Filet of Blue with Brandy Cream Sauce
Fricasee of Grey
Three Alien Pizza
CHEF'S SPECIALS
Texas Style Grey Brisket
Ingredients:
1 prepared Grey brisket (about 2.5 Kg)
Tomato Paste
Cheap Lager Beer
Serves 6.
MARINADE
Make up marinate of tomato paste, beer to 1/3 of volume (best marinating beer is the real cheap lagers like Pearl, Busch, Old Mil, etc), sauteed garlic, jalepenos, onions, brown sugar, touches of vinegar, worchestershire and mustard.
poke grey with fork thoroughly
marinate in fridge overnight in large foil pan
COOKING
make up hot wood fire - sear and blacken outside of grey
put back in marinate and cook over low fire for 5 hrs
test heat by holding hand at level of the grey over fire, should be able to hold for count of 6 before it starts to hurt.
SERVING
slice grey thin at an angle
serve with garnish made from broken barley stalks from crop circles.
ACCOMPANY WITH: A fine claret, either Californian or Clare Valley (South Australia)
Alien With Picante Sauce
Ingredients:
6 Young Blue Steaks, or 6 Grey Steaks, tenderised
Serves 6.
COOKING
First season your steaks, and grill them, turning once for each side. The interest in this is the accompanying sauce.
SAUCE:
1 cup finely chopped, fresh tomatoes
14 oz. can of diced tomatoes, with juices
2 tablesthingys minced green onions
2 tablesthingys minced fresh cilantro (may add more or less, to taste, I use 4-6 Tb.)
½ Haas avocado, diced (optional)
1 tablesthingy fresh lime juice
1 tablesthingy granular Splenda™
¼ teasthingy salt
2 teasthingys black pepper
1 teasthingy ground cumin
½ teasthingy celery salt
½ teasthingy chili powder
1 ounce chopped black olives (optional)
1 roasted minced hot jalapeno or habanera pepper OR 1 tablesthingy hot pepper sauce
DO NOT OVER COOK
SERVING
Serve garnished with Garlic Chips on top of Arroz Graneado.
ACCOMPANY WITH: White or something on the light fruity side because of the sauce
Deep Fried Alien
Ingredients:
1 Full sized adult blue alien, trussed and prepared, or else 2 adolescent aliens, similarly trussed
Serves 6.
COOKING
Step One: Get your alien, a very large cooking pot and some cooking oil. You can use vegetable oil, but it's better if you use peanut oil. However peanut oil is very expensive and you are going to need several gallons of it.
Step Two: Prepare the Alien. It needs to be defrosted and washed and make sure there are no pop up tender timer devices or anything left inside. You will also need to truss the Alien, meaning you need to secure the legs and arms to the body.
Step Three: To determine the perfect amount of oil you are going to be using, place the alien or aliens in the pot and add water until the alien is completely covered plus an inch or two. With the alien and the water there should still be several inches of room between the oil and the top of the pot.
If it's a close call, then you need either a bigger pot or a smaller alien. Remove the alien and measure the water. This is the amount of oil you will need.
Step Four: Dry and season the alien. Various recipes will call for seasoning rubs or injection mixtures.
Step Five: Make sure that your frying pot is completely dry. Water left behind can cause some serious problems once you add the oil and start heating it up.
Step Six: Add the oil to the pot and bring it to a temperature of about 400 degrees. You should really get a good thermometer so you can get the temperatures right.
Step Seven: This is where it gets tricky. The alien needs to be room temperature and dry. Turn off the burner when you put the alien in. You are going to lower the alien into the pot of very hot oil. The oil is going to splatter. You need some very good cooking gloves and a way to put the alien in the oil while you are a safe distance. This is the reason why it's really not that good of an idea to do it on your stovetop. I have heard of people using a wire basket on the alien and a wooden board to do this. A bit of inventing and I'm sure you'll find a way. Anyway, slowly lower the alien into the oil. A good method here is dunking. When you lower the alien into the oil it will boil up.
Step Eight: Once the alien is safely resting in the oil, turn the burner back on to get to a temperature of 350 degrees. At this point you can go take a breather. But don't wander too far because that alien will be done soon. A deep fried alien cooks at a rate of about 3 to 3 1/2 minutes per pound. A ten pound alien should take 30-35 minutes. An instant read thermometer can help you test for doneness, but of course you will need to lift the alien out to test it.
Step Nine: Remove the alien from the oil when it's done. Do this slowly and after you have turned off the burner. Let the alien drain a little bit and you're set to go.
Step Ten: Carve and enjoy. If you have never had an alien cooked this way then you have not finished your life requirements. Do this and you may never put an alien in the oven or on the barbecue again. Despite what you might think this alien is not oily or greasy. It's crisp, juicy and delicious. Of course I know that if you put your mind to it you can come up with a good cooker arrangement. But there are a couple of things this cooker needs: a good stock pot, a controllable heat source and a way to safely get the alien in the oil and out again.
SERVING
Serve with either a salad, or in cold weather, steamed vegetables
ACCOMPANY WITH: A crisp White wine, or a Sangria
Fried Alien with Picante Sauce
Ingredients:
1 pound skinned alien cut into 3in strips (any alien type will do
1/2 cup olive oil
1 teasthingy coarse salt
1/4 teasthingy freshly ground black pepper
1 cup sliced onions
2 cloves garlic, minced
3 teasthingys red aji paste
2 Poblano chillies, stemmed, seeded and cut into strips
1 1/2 cups chopped canned tomato, seeds and juice removed
1 teasthingy sugar
Juice of 1 lime
Serves 6.
COOKING
Heat the oil in a large saucepan over moderate heat.
Saute the alien with salt and pepper until just cooked, 3-4 minutes.
Add the onion and cook 5-7 minutes until golden. Add the garlic, aji and poblano and cook until tender, stirring occasionally, 5-7 minutes. Add tomatoes and sugar and continue cooking for 5 minutes, stirring occasionally. Add the lime juice. Serve garnished with Garlic Chips on top of Arroz Graneado. DO NOT OVER COOK The alien gets tough
SERVING
Serve garnished with a salad. Especially good with addition of button mushrooms and cheese cubes.
ACCOMPANY WITH: A full bodied Claret.
Paranormal Alien Pyramid Pastries
Ingredients:
500 grams of minced Smoked Blue Fillet,or minced cooked Grey Steak
4 sheets of prepared Filo Pastry
1 bunch of Spring Onion, cut in finger length
1/3rd cup of milk
Salt and Pepper to taste
Serves 4
Preparation
Mix a small amount of milk into the minced alien meat. The meat should be just saturated, and there should be a small amount of milk left over
Lay one of the sheets of filo pastry on a flat surface
Place half of the meat in the centre of the pastry, carefully shaping the meat into the form of a pyramid
Season this with salt and pepper to your preferred level.
Lay the spring onions on the sides of the pyramids Carefully lay a second sheet of filo pastry and press down lightly, so that the pastry makes connection to the meat and onion. Seal the pastry at the bottom.
Sprinkle a little of the remaining milk onto the pastry
Repeat for the remaining portions.
COOKING
Cook in a heated oven for 1/2 hour, 170 Celcius until the pastry has turned a nice golden brown.
SERVING
Cut each pyramid in half, and serve with steamed vegetables
ACCOMPANY WITH:
White wine, typically a Reisling
Blue Steak, Cajun Style
Ingredients:
4 Thick Blue Alien Steaks, Rump or Sirloin is best.
Prepared Cajun Spices, or alternatively an equal mix of Salt, Garlic, Paprika, Cumin, Chilli, and Fennel.
4 tablesthingys of oil.
250 gms of butter.
Serves 6.
PREPARATION
Coat the steaks in a generous helping of the prepared cajun spice giving an even coating on each side of the steaks
COOKING
Put the oil and butter in a hot skillet, or deep disk frypan. The skillet should be sizzling, and a cast iron skillet is ideal.
Cook the Steaks on a high temperature, making sure that the steaks don't stick to the skillet.
The coating should turn quite black, and crusty as the steaks cook.
Turn once during cooking.
SERVING
Serve with fresh, warm cornbread, and a salad.
alternatively, serve with mashed potatoes, and stringbeans.
ACCOMPANY WITH: Claret, or a heavy malt beer.
Three Alien Pizza
Ingredients:
250 gm Sliced cooked Blue
250 gm Sliced cooked Grey
250 gm Sliced Reptiloid
Prepared pizza base
Tomato Paste
Shredded mozarella cheese
Oregano
1 medium red onion, thinly sliced
Optional:
1 red capsicum
jalapeno pepper
Mushrooms Serves 6.
PREPARATION
Spread tomato paste on prepared pizza bas with a sthingy, giving an even coating
Sprinkle a small amount of Mozarella cheese over the tomato paste
Place equal amounts of Grey, Blue and Reptiloid meat over the pizza
Place sliced onion and optional ingredients (if desired) over this
Sprinkle with Oregano
Cover with more mozarella cheese (alternatively, Cheddar)
COOKING
Cook in a hot oven (170 Celsius) until done.
SERVING
Cut into equal portions and serve
ACCOMPANY WITH: A nice cool Lambrusco, or a good malt beer
*UNOFFICIAL* recipes for various Star Trek foods and drinks.
www.geocities.com/ktesh_kag/klingon_food.htm
Aliens come here uninvited.
They ate Elvis.
They mutilate our cattle, and probe abductees by shoving probes in their rectum and performing other unspeakable acts upon unsuspecting victims.
They are plentiful, more plentiful than the strained seas and land resources, and they seem to be coming in increasing numbers (if you beleive what some people are saying).
They are Kosher meat.
They taste good if prepared well.
According to some,they mess around with the Space Shuttle, when astronauts launch sattelites.
Their meat is safer than British Beef.
ALIEN TYPES
Blues
Blue Aliens are just that, blue in colour, though the shade varies based on age. The rule of thumb is, the deeper the blue colour, the tougher the meat.
No-one knows where they come from, but it's generally thought that they are the more docile of the edible species. Flesh is compared in texture to chicken, and most cuts are suitable for frying, grilling, and a good curry.
Greys
Greys are, naturally grey in colour, though they are as tall as blues. It is thought that they come from a colder planet than the blues. Their meat is generally tougher than blues, and also higher in cholesterol. Good for mincing for hamburger meat, although a wine based marinade will allow you to prepare a good stew or casserole. As their meat is tougher than Blues, more cooking time is needed.
A famous recipe, first tried after Roswell, in 1947, was a Sage and Onion stuffing, which is said to have brought out some delicate flavours in the meat.
Reptiloids
If you have seen a lizard, then you begin to have some idea about what a reptiloid looks like. Reptiloids evolved on a planet where the dinosaurs were not made extinct. Naturally, they have high intelligence (well, for a lizard, that is). They are roughly human size. Their meat has been generally described as similar to crocodile (to be expected), and their legs can be prepared in a similar fashion to the French cuisine "frogs legs", though typically, a single leg will feed a family of 6, generously.
Another excellent preparation is to mince the meat, and make a "meatball" dish.Reptiloid meat is the lowest in fat and cholesterol content, and is good for those with a heart condition
Hybrids
Hybrid Aliens are a controversial subject for eating, since they are generally the result of either alien impregnation experiments, or successful, mutually agreed mating between humans and aliens.
My advice is to take it as read that they are neither alien nor human, however care must be taken before deciding if it is acceptable to eat a hybrid. I have no recipes for hybrids. Speculation as to their taste must be left to the imagination, though it is assumed that it would probably taste like a sweet pork.
CATCHING YOUR ALIEN
Before discussing catching aliens, it must be made quite clear that humane restraint must always be exercised.
There is no need to make the creature suffer unnecessarily, therefore such techniques as snares, rattraps, poisonings etc are extremely discouraged.
Bear in mind that the alien may become agitated and strike out. Don't let the creature bite you, or point a "death ray" at you. If you find yourself in this kind of situation, look at it this way: "It's either you, or it", so take whatever steps are necessary.
Various humane techniques for catching aliens include:
Netting
Good especially for Reptiloids, as their eyesight is not as good as other breeds. Dropping a net from above, or else a traditional "spring net trap" will be very effective. Bait the trap with either some raw meat from a mutilated cows anus, or else put a dummy of a human victim in the trap.
Pit traps (though make sure there is cushioning at the bottom (you don't want to bruise the meat).
Lay a trail of "M & M's" or some such candy towards the trap, and the creature will blindly follow the trail.
Blankets or pillow covers
Blankets and pillow covers are especially effective against Greys. The best way to use this method is to wait on top of your bedroom cupboard or closet at night. When the Grey Alien sneaks out of your closet to do unspeakable things to you, drop the blanket over the creature, and subdue it. If you don't have a blanket to spare, a pillow cover will suffice, as the alien will become quite docile when it's eyes are covered, which leads some researchers to beleive that greys are related to certain species of fowl.
REMOVING THE SKIN
Removing the skin is best performed after the creature is dead, or at least unconscious. There is a distinct lack of body hair in all 3 major breeds of alien, so there is no reason to scrub or score the skin.
Removing the skin is normally done to provide a leather utility or accessory. However, as we are concentrating on aliens as food, I shall not discuss this, and instead I suggest that you employ one of the web search engines on tanning, or indeed on alien leather accessories.
Steps to remove the skin, include a soaking in warm water to loosen the skin, making it easy to peel. However, in an emergency, an incision from the abdomen upwards to the sternum will provide a flap of skin, which then with liberal pulling, should allow you to peel the skin from your alien, rather like a "leatherjacket" (a fish, where the skin is removed by pulling, leaving the rich flesh, and the tail.
MENU
Texas Style Grey Brisket
Fried Alien with picante sauce
Deep Fried Alien
Barbecued Blue
Paranormal Alien Pyramid Pastries
Blue Steak with Cajun Spices
Mixed Alien Gumbo
Roast Filet of Grey
Stuffed Grey
Blue Stroganoff
Alien Ragout
Minced Reptiloid
Filet of Blue with Brandy Cream Sauce
Fricasee of Grey
Three Alien Pizza
CHEF'S SPECIALS
Texas Style Grey Brisket
Ingredients:
1 prepared Grey brisket (about 2.5 Kg)
Tomato Paste
Cheap Lager Beer
Serves 6.
MARINADE
Make up marinate of tomato paste, beer to 1/3 of volume (best marinating beer is the real cheap lagers like Pearl, Busch, Old Mil, etc), sauteed garlic, jalepenos, onions, brown sugar, touches of vinegar, worchestershire and mustard.
poke grey with fork thoroughly
marinate in fridge overnight in large foil pan
COOKING
make up hot wood fire - sear and blacken outside of grey
put back in marinate and cook over low fire for 5 hrs
test heat by holding hand at level of the grey over fire, should be able to hold for count of 6 before it starts to hurt.
SERVING
slice grey thin at an angle
serve with garnish made from broken barley stalks from crop circles.
ACCOMPANY WITH: A fine claret, either Californian or Clare Valley (South Australia)
Alien With Picante Sauce
Ingredients:
6 Young Blue Steaks, or 6 Grey Steaks, tenderised
Serves 6.
COOKING
First season your steaks, and grill them, turning once for each side. The interest in this is the accompanying sauce.
SAUCE:
1 cup finely chopped, fresh tomatoes
14 oz. can of diced tomatoes, with juices
2 tablesthingys minced green onions
2 tablesthingys minced fresh cilantro (may add more or less, to taste, I use 4-6 Tb.)
½ Haas avocado, diced (optional)
1 tablesthingy fresh lime juice
1 tablesthingy granular Splenda™
¼ teasthingy salt
2 teasthingys black pepper
1 teasthingy ground cumin
½ teasthingy celery salt
½ teasthingy chili powder
1 ounce chopped black olives (optional)
1 roasted minced hot jalapeno or habanera pepper OR 1 tablesthingy hot pepper sauce
DO NOT OVER COOK
SERVING
Serve garnished with Garlic Chips on top of Arroz Graneado.
ACCOMPANY WITH: White or something on the light fruity side because of the sauce
Deep Fried Alien
Ingredients:
1 Full sized adult blue alien, trussed and prepared, or else 2 adolescent aliens, similarly trussed
Serves 6.
COOKING
Step One: Get your alien, a very large cooking pot and some cooking oil. You can use vegetable oil, but it's better if you use peanut oil. However peanut oil is very expensive and you are going to need several gallons of it.
Step Two: Prepare the Alien. It needs to be defrosted and washed and make sure there are no pop up tender timer devices or anything left inside. You will also need to truss the Alien, meaning you need to secure the legs and arms to the body.
Step Three: To determine the perfect amount of oil you are going to be using, place the alien or aliens in the pot and add water until the alien is completely covered plus an inch or two. With the alien and the water there should still be several inches of room between the oil and the top of the pot.
If it's a close call, then you need either a bigger pot or a smaller alien. Remove the alien and measure the water. This is the amount of oil you will need.
Step Four: Dry and season the alien. Various recipes will call for seasoning rubs or injection mixtures.
Step Five: Make sure that your frying pot is completely dry. Water left behind can cause some serious problems once you add the oil and start heating it up.
Step Six: Add the oil to the pot and bring it to a temperature of about 400 degrees. You should really get a good thermometer so you can get the temperatures right.
Step Seven: This is where it gets tricky. The alien needs to be room temperature and dry. Turn off the burner when you put the alien in. You are going to lower the alien into the pot of very hot oil. The oil is going to splatter. You need some very good cooking gloves and a way to put the alien in the oil while you are a safe distance. This is the reason why it's really not that good of an idea to do it on your stovetop. I have heard of people using a wire basket on the alien and a wooden board to do this. A bit of inventing and I'm sure you'll find a way. Anyway, slowly lower the alien into the oil. A good method here is dunking. When you lower the alien into the oil it will boil up.
Step Eight: Once the alien is safely resting in the oil, turn the burner back on to get to a temperature of 350 degrees. At this point you can go take a breather. But don't wander too far because that alien will be done soon. A deep fried alien cooks at a rate of about 3 to 3 1/2 minutes per pound. A ten pound alien should take 30-35 minutes. An instant read thermometer can help you test for doneness, but of course you will need to lift the alien out to test it.
Step Nine: Remove the alien from the oil when it's done. Do this slowly and after you have turned off the burner. Let the alien drain a little bit and you're set to go.
Step Ten: Carve and enjoy. If you have never had an alien cooked this way then you have not finished your life requirements. Do this and you may never put an alien in the oven or on the barbecue again. Despite what you might think this alien is not oily or greasy. It's crisp, juicy and delicious. Of course I know that if you put your mind to it you can come up with a good cooker arrangement. But there are a couple of things this cooker needs: a good stock pot, a controllable heat source and a way to safely get the alien in the oil and out again.
SERVING
Serve with either a salad, or in cold weather, steamed vegetables
ACCOMPANY WITH: A crisp White wine, or a Sangria
Fried Alien with Picante Sauce
Ingredients:
1 pound skinned alien cut into 3in strips (any alien type will do
1/2 cup olive oil
1 teasthingy coarse salt
1/4 teasthingy freshly ground black pepper
1 cup sliced onions
2 cloves garlic, minced
3 teasthingys red aji paste
2 Poblano chillies, stemmed, seeded and cut into strips
1 1/2 cups chopped canned tomato, seeds and juice removed
1 teasthingy sugar
Juice of 1 lime
Serves 6.
COOKING
Heat the oil in a large saucepan over moderate heat.
Saute the alien with salt and pepper until just cooked, 3-4 minutes.
Add the onion and cook 5-7 minutes until golden. Add the garlic, aji and poblano and cook until tender, stirring occasionally, 5-7 minutes. Add tomatoes and sugar and continue cooking for 5 minutes, stirring occasionally. Add the lime juice. Serve garnished with Garlic Chips on top of Arroz Graneado. DO NOT OVER COOK The alien gets tough
SERVING
Serve garnished with a salad. Especially good with addition of button mushrooms and cheese cubes.
ACCOMPANY WITH: A full bodied Claret.
Paranormal Alien Pyramid Pastries
Ingredients:
500 grams of minced Smoked Blue Fillet,or minced cooked Grey Steak
4 sheets of prepared Filo Pastry
1 bunch of Spring Onion, cut in finger length
1/3rd cup of milk
Salt and Pepper to taste
Serves 4
Preparation
Mix a small amount of milk into the minced alien meat. The meat should be just saturated, and there should be a small amount of milk left over
Lay one of the sheets of filo pastry on a flat surface
Place half of the meat in the centre of the pastry, carefully shaping the meat into the form of a pyramid
Season this with salt and pepper to your preferred level.
Lay the spring onions on the sides of the pyramids Carefully lay a second sheet of filo pastry and press down lightly, so that the pastry makes connection to the meat and onion. Seal the pastry at the bottom.
Sprinkle a little of the remaining milk onto the pastry
Repeat for the remaining portions.
COOKING
Cook in a heated oven for 1/2 hour, 170 Celcius until the pastry has turned a nice golden brown.
SERVING
Cut each pyramid in half, and serve with steamed vegetables
ACCOMPANY WITH:
White wine, typically a Reisling
Blue Steak, Cajun Style
Ingredients:
4 Thick Blue Alien Steaks, Rump or Sirloin is best.
Prepared Cajun Spices, or alternatively an equal mix of Salt, Garlic, Paprika, Cumin, Chilli, and Fennel.
4 tablesthingys of oil.
250 gms of butter.
Serves 6.
PREPARATION
Coat the steaks in a generous helping of the prepared cajun spice giving an even coating on each side of the steaks
COOKING
Put the oil and butter in a hot skillet, or deep disk frypan. The skillet should be sizzling, and a cast iron skillet is ideal.
Cook the Steaks on a high temperature, making sure that the steaks don't stick to the skillet.
The coating should turn quite black, and crusty as the steaks cook.
Turn once during cooking.
SERVING
Serve with fresh, warm cornbread, and a salad.
alternatively, serve with mashed potatoes, and stringbeans.
ACCOMPANY WITH: Claret, or a heavy malt beer.
Three Alien Pizza
Ingredients:
250 gm Sliced cooked Blue
250 gm Sliced cooked Grey
250 gm Sliced Reptiloid
Prepared pizza base
Tomato Paste
Shredded mozarella cheese
Oregano
1 medium red onion, thinly sliced
Optional:
1 red capsicum
jalapeno pepper
Mushrooms Serves 6.
PREPARATION
Spread tomato paste on prepared pizza bas with a sthingy, giving an even coating
Sprinkle a small amount of Mozarella cheese over the tomato paste
Place equal amounts of Grey, Blue and Reptiloid meat over the pizza
Place sliced onion and optional ingredients (if desired) over this
Sprinkle with Oregano
Cover with more mozarella cheese (alternatively, Cheddar)
COOKING
Cook in a hot oven (170 Celsius) until done.
SERVING
Cut into equal portions and serve
ACCOMPANY WITH: A nice cool Lambrusco, or a good malt beer
*UNOFFICIAL* recipes for various Star Trek foods and drinks.
www.geocities.com/ktesh_kag/klingon_food.htm
