Chef Torval’s Cookbook: Foreword[]
I finally convinced Torval to let me transcribe some of his recipes! It took some doing, and I’ll be working extra shifts at the kitchen for weeks, but finally I’ll be able to snap open that grumpy crawdad’s mind and write something down! He promised not to leave anything out either, as long as I bring him grog at each sitting. I had to sign a contract that I wouldn’t publish the recipes or open my own restaurant until he’s dead, but he’s mostly lard and smokes like a chimney, so I shouldn’t have to wait long.
I’ll have to make sure to ask him for the following recipes: Coconut Hagfish, Prawn Pralines, Bilge Rice, Hot Brine, and his mysterious Soul Sauce. I can’t wait!
Chef Torval’s Cookbook: Coconut Hagfish[]
The Coconut Hagfish! A delicious combination of crunchy fried coconut exterior and chewy rich hagfish underneath. Can be served with a sweet chili sauce or his famous Soul Sauce for dipping.
Prepare your hagfish by cleaning, skinning, and deboning the hagfish. Be sure to rinse thoroughly at each stage and as needed, as the fish exudes a viscous mucus layer constantly. Chop meat into large bites.
In a dish, crack three seagull eggs and mix. In another dish, stir together one part flour, one part shredded coconut, one part hardtack crumbs, a spoon or two of salt and pepper. Coat fish chunks in egg and then the dry mixture, setting aside.
Heat a skillet of cooking oil deep enough to fry. Cook chunks in oil until golden brown, turning them sometimes. Remove chunks and dry on a cloth.
Catfish can be used instead of hagfish if needed.
Chef Torval’s Cookbook: Prawn Pralines[]
Prawn Pralines; the sweetheart of all dock workers! Another one of Chef Torval’s most famous foods. Shrimp for dessert? Yes please!
Shell, clean, behead, and remove the tails of enough prawns to fill your cooking dish. Chop up prawns to be bite size, if necessary. Sprinkle with salt and mix.
Use a bottle of cheap bold wine, adding to a sauce pot with a couple cups of sugar, boiling until it is a syrup.
Sprinkle some chopped parsley onto the prawns before then carefully pouring the wine caramel sauce over prawns in your cooking dish. Arrange and pack the prawns so that they are evenly covered in the sauce. Place in a hot oven, uncovered. Stir often to prevent caramel from settling.
Monitor carefully until the meat gets a lacquered sheen of sugar and then immediately remove. Serve in a bowl, hot.
