Welcome ladies and gentlemen,
Today's recipe will be my take on Smashed Tators and Nibbins.
My Grandmam used to make this when I was a knee high troll. It's a secret family recipe. Hopefully, I can do it justice. Grandmam doesn't even know I nicked it from her recipe box.
Smashed Tators and Nibbins
1. Smoky flavor. To get a really good smoky flavor, you'll want to have your tators and nibbins roasting on an open fire pit. (*Never play with fire. Leave it to the trolls.) Let it burn down, until yer coals are blazing red.
2. Tators. Tators from Hibley's swamp are the ones we'll use today. The swamp gives off a tangy flavor. The best tators are in the dark corners. The mud craddles the tators and thick sludge marinates 'em. I like to cook up a bunch and have 'em for leftovers the next day.
3. Nibbins. Their appearance is similar to a mushroom with the addition of beady little eyes, little arms and legs and very sharp teeth. They have a tendency to fall over because their heads outweigh their bodies. Herd them toward the swamp and they'll fall in and sink like a stone.
You won't have to go far to find these little buggers. Nibbins usually live in the forest around the swamp. You've got to be quick and have your wits about you to catch them. My best is 3. Mean and nasty creatures. They will try to bite yer face off, but they are tasty.
4. Here's a tip for you: The Nibbins hate gas. (ie: farts, burps, etc.) They find it so offensive that they shrivel up like a prune.
5. Spices: I like to douse my Nibbins in salt, pepper and cinnamon. I know what you're thinking. Why pepper? It gives the Nibbin a kick and really brings out the flavor. Grab some ash from your fire pit (*never stick your hands into a fire. Never use ash for anything.) and coat the tators and Nibbins real good. If you're feeling adventurous, you can roll your Nibbins in wild garlic leaves before placing them on the fire.
And that's really all there is to it. Oh, don't forget to give your tators a few good punches. A fist or elbow will do to achieve that smashed look.
Today's recipe will be my take on Smashed Tators and Nibbins.
My Grandmam used to make this when I was a knee high troll. It's a secret family recipe. Hopefully, I can do it justice. Grandmam doesn't even know I nicked it from her recipe box.
Smashed Tators and Nibbins
1. Smoky flavor. To get a really good smoky flavor, you'll want to have your tators and nibbins roasting on an open fire pit. (*Never play with fire. Leave it to the trolls.) Let it burn down, until yer coals are blazing red.
2. Tators. Tators from Hibley's swamp are the ones we'll use today. The swamp gives off a tangy flavor. The best tators are in the dark corners. The mud craddles the tators and thick sludge marinates 'em. I like to cook up a bunch and have 'em for leftovers the next day.
3. Nibbins. Their appearance is similar to a mushroom with the addition of beady little eyes, little arms and legs and very sharp teeth. They have a tendency to fall over because their heads outweigh their bodies. Herd them toward the swamp and they'll fall in and sink like a stone.
You won't have to go far to find these little buggers. Nibbins usually live in the forest around the swamp. You've got to be quick and have your wits about you to catch them. My best is 3. Mean and nasty creatures. They will try to bite yer face off, but they are tasty.
4. Here's a tip for you: The Nibbins hate gas. (ie: farts, burps, etc.) They find it so offensive that they shrivel up like a prune.
5. Spices: I like to douse my Nibbins in salt, pepper and cinnamon. I know what you're thinking. Why pepper? It gives the Nibbin a kick and really brings out the flavor. Grab some ash from your fire pit (*never stick your hands into a fire. Never use ash for anything.) and coat the tators and Nibbins real good. If you're feeling adventurous, you can roll your Nibbins in wild garlic leaves before placing them on the fire.
And that's really all there is to it. Oh, don't forget to give your tators a few good punches. A fist or elbow will do to achieve that smashed look.