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Cooking Yum Yum Deviled Eggs, Gulper Slurry and Mississippi Quantum Pie

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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!

Thanks to the unwavering dedication of Vault-Tec™ Regional HQ in Boston, we’re sharing a delectable clam chowder recipe for all vault dwellers to savor. Certain vaults will now receive a minimum of 10,000 cans of clams to meet Boston HQ’s demands. Please note: Adjustments have been made to medical and operational resources in vaults to accommodate the additional clam storage space. According to ten Vault-Tec™ doctors, indulging in a YumYum Brand Pure Dried Whole Deviled Egg daily keeps nuclear threats at bay! Lastly, The mesmerizing blue hue of Nuka-Cola Quantum is truly remarkable.


Ingredients:

Yum Yum Deviled Eggs:

Place the eggs in a large pot and fill with enough water to completely cover. Cover with a lid and heat over medium-high heat. Once boiling, set a timer for 8 minutes. Prepare a large bowl filled with ice cubes and water. When the timer goes off, immediately remove the pot from the stove and place it under cold running water. Transfer the eggs to the bowl with ice cubes to cool. Gently peel the shells off the eggs. Cut the eggs in half and place the yolks in a bowl. Add mayonnaise and miso, then mix until smooth. Incorporate coriander, cumin, turmeric, mustard, cayenne pepper, and fennel. Season with salt and black pepper to taste. Spoon the egg yolk mixture into each egg white half. Garnish with chives before serving.

  • 6 eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon miso paste
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground fennel
  • Salt and black pepper to taste
  • Fresh minced chives for garnishing

Gulper Slurry:

Heat a dutch oven over medium heat and lay the bacon strips flat across the bottom. Cook the bacon until crispy. Remove the strips and let them drain on a plate lined with paper towels. Crumble and set aside. Add the onion, garlic, and celery to the dutch oven and cook in the rendered bacon fat over medium until softened, about 5 minutes. Drain the juice from the cans of clam into the dutch oven, and set the clam meat aside. Add the vegetable broth, bay leaves, thyme, and potatoes and turn heat up to medium-high to bring to a simmer. Cover and reduce heat to medium-low and cook for 15 minutes, until the potatoes are tender. Stir in the clams, heavy cream, half-and-half, and Worcestershire sauce. Remove the bay leaves. Season with salt and pepper. Heat on medium until the soup is warm, but do not boil. In a small bowl, stir the cornstarch and the water together to make a slurry. Add the slurry to the soup and stir until the soup has thickened. Top each serving with the crumbled bacon.

  • 3 slices thick-cut bacon
  • 3 Yukon gold potatoes, peeled and cubed
  • 1 medium yellow onion, chopped
  • 1 cup heavy cream
  • 3 garlic cloves, minced
  • 1 cup half-and-half
  • 2 celery ribs, chopped
  • 2 teaspoons Worcestershire sauce
  • Two 10-ounce cans whole clams
  • 2 tablespoons cornstarch
  • 1 cup vegetable broth
  • 2 tablespoons water
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 teaspoon dried thyme

Mississippi Quantum Pie:

To make the crust, preheat the oven to 375°F. Spray a 9-inch springform pan with nonstick spray and line the bottom and sides with parchment paper. In a food processor, pulse the chocolate créme sandwich cookies and walnuts until finely crumbled. Add the butter and pulse again until fully incorporated. Press the mixture into the prepared springform pan, creating a thin layer across the bottom and a 2-inch-tall crust up the sides. Bake for 10 minutes, then set aside to cool. To make the pudding, in a medium bowl, combine the heavy cream, egg yolks, ½ cup granulated sugar, and cornstarch. Set aside. In a medium saucepan, whisk together the milk, remaining ¼ cup sugar, cocoa powder, and salt over medium-high heat. Once dissolved, add the dark chocolate chips. Heat until just before boiling, whisking constantly. Transfer 1½ cups of the heated mixture to the bowl with the egg yolks and whisk until combined. Add another ½ cup of the hot mixture and whisk thoroughly. Slowly whisk the egg yolk mixture into the saucepan. Cook until thickened, then remove from heat and whisk in the butter and vanilla extract. Pour the pudding into the crust, cover with plastic wrap, and refrigerate overnight. Before serving, make the Quantum whipped cream by whipping all the ingredients until stiff peaks form. Remove the plastic wrap from the pie and top with whipped cream.

    Crust:

  • 1 whole regular box of oreos
  • 2/3 cup walnuts
  • 5 tablespoons unsalted butter, melted

    • Chocolate Pudding:

  • 1/2 cup Heavy cream
  • 5 egg yolks
  • 1 cup granulated sugar
  • 1/2 cup cornstarch
  • 2 1/2 cups milk
  • 3/4 cup cocoa powder
  • 3/4 teaspoon salt
  • 3/4 cup dark chocolate chips
  • 1/2 stick unsalted butter
  • 2 teaspoons vanilla extract

    • Quantum whipped cream:

  • 1 1/2 cups heavy cream
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon orange extract
  • 20 drops of blue food dye
  • 3 tablespoons of powdered sugar