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Cooking BlamCo Mac & Cheese and Iguana-on-a-stick

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by

Jeremiah
in

Welcome to the gastronomic adventure of VideoGame Eats, where we craft your favorite foods from your favorite video games! Join Jeremiah and Kevin as they concoct an array of mouthwatering dishes straight from the wasteland.

Welcome, vault-dwellers, to a culinary adventure like no other!

Today, we embark on a journey into the post-apocalyptic realm of Fallout, where the taste buds of wasteland wanderers are tantalized by peculiar delicacies. Join us as we uncover the secrets behind two iconic dishes: the hearty BlamCo Mac & Cheese and the curious yet beloved Iguana-on-a-stick. Prepare for a fusion of flavor and adventure as we dive deep into the wasteland’s culinary wonders. So don your aprons and arm yourselves with spatulas, for this is one culinary adventure you won’t want to miss!


Ingredients:

Blamco Mac & Cheese:

In a medium pot, bring water to a boil. Add the carrots, cover, reduce heat to medium, and simmer for 5 minutes until tender. Drain and transfer the carrots to a blender. Add milk, heavy cream, and Worcestershire sauce. Blend until smooth. In a small bowl, combine flour, ground mustard, garlic powder, and cayenne pepper. In a large saucepan over medium-high heat, melt the butter. Once melted, add the spiced flour mixture while constantly whisking. Once combined into a roux, slowly whisk in the carrot and milk mixture until fully combined. Gradually whisk in cheddar and fontina cheese in small batches. Season with salt and pepper. Add cooked macaroni to the cheese sauce and stir to coat fully. Enjoy the creamy goodness!

  • 2 teaspoons Worcestershire sauce
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground mustard
  • 2 teaspoons garlic powder
  • 1/2 teaspoon cayenne pepper
  • 5 tablespoons unsalted butter
  • 8 ounces sharp cheddar cheese, cubed
  • 4 ounces fontina cheese, cubed
  • Salt and pepper to taste

Iguana-on-a-stick:

Combine garlic cloves, olive oil, red wine vinegar, honey, oregano, and ginger in a food processor. Blend until well combined to create a marinade. Place chicken in a zip-top bag and pour the marinade in. Refrigerate for at least 2 hours, turning the bag over every hour. Thirty minutes before grilling, soak wooden skewers in water. Remove chicken from the marinade. Thread a piece of meat onto a skewer followed by 2 pieces of red onion. Repeat until you have 7 pieces of meat on each skewer. Preheat a grill to high heat. Cook the skewers for 5 to 10 minutes, flipping occasionally, until all sides are crisp. Enjoy the deliciousness!

  • 5 garlic cloves
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground ginger
  • 1 pound of chicken, cut into large bite-size pieces
  • 1/2 red onion, quartered and layers separated