Brony Chef Project #18: Big Mac’s Farmhouse Berginon

From the outside, every character on My Little Pony: Friendship is magic is always seemed to be expressive about everyone’s character through great length and quality of there own dialogue. Yet, there is this one character, who doesn’t seem to say much but he is considered as I like to call “The Intelligent and Silent Giant” of the series. A pony that doesn’t really say much but his own character reveals himself through his actions, body language and the tone when he uses his line of “eeuop” and “Nope”. His name is Big Macintosh or Big Mac for short.

From "Hearts and Hooves Day" Episode 17, Season 2: Big Mac Bucking Apples

 

He first appeared in the series during the first episode as a “male drafted character” to provide diversity to the show. Although, through out the first season, Big Mac became his own character when he is revealed to be Applejacks Big Brother. He was essentially, “the rock” of the Apple Family and somewhat of a representative for the common working male figure for a show made for the young female demographic.

Although he is treated as a minor character of the series, featured in only a few episodes with little dialog, his character is more three-dimensional then he appears to be. What lacks in his dialog, he has this inner wisdom that he keeps to himself and rarely shares that knowledge in only the most thought provocative situations. A few examples of those times of inner wisdom from Big Mac would be the biting off more than you can chew discussion with Applejack in “Apple Bucking Season” or when he shared Pinkie Pie his own inner wisdom about taking risks in the recent “Pinkie Apple Pie” episode.

From "Pinkie Apple Pie" Episode 9, Season 4: Big Mac demonstrating his strength.

 

He also has his own signature strength of the physical and the moral. He always works hard and was always honest as Applejack. He never really lied or succumbed to any temptations (exception to the Hearts and Hooves Day episode because he was under the influence of the love poison). He also never uses his physical strength to dominate over anyone else to his advantage, which would be very easy for a pony, his size. He always uses his strength for good and productivity at Sweet Apple Acres. In all he is considered as “gentle giant with little to say but express through his uniqueness.”

The inspiration for this dish was mostly just an excuse to make a stew commonly known as beouf Berginon. True, it is French but, when I was thinking of Big Mac; I thought about how Big Mac is not only a hearty dish but as a wholesome experience that would reflect Big Mac’s hard working nature. I naturally think of a good hearty stew that accompanied with apples to obviously reference the apple family aspect. Naturally, wine would be the perfect match with apples. Plus with the addition of tender stew meat and thick cut bacon, it would be perfect not only for the character itself but for the extremely cold weather that January and for the upcoming February is expecting to come (especially in Chicago).

 

To be frankly honest, this recipe is more of an Americanized version of the classical French dish. I know it’s devious to mess with something that is original and magnificent on its own, but I do want to explore the many possibilities that could turn out amazing. Plus, according to my parents, “Apples do make the dish.” So it may not be the original but at least it tastes good. (I would also like to note that if you plan to shop for these ingredients: you need to be 21 or over to purchase the wine. If you are under 21, you can ask your parents or legal guardian to make the purchase for you.)

 

 

 

Big Mac’s Farmhouse Berginion

 

Serves up to 6-8

 

Meat

 

1 ½ lbs. of Stewing beef or roughly cubed beef shoulder.

 

4 strips of thick cut bacon, Chopped into 16 chunks

 

 

 

Vegetables and Fruit

 

1 red onion, roughly chopped

 

3 medium carrots, medium chopped

 

3 breaburn apples or red delicious, roughly chopped into chunks

 

 

 

Cooking Liquid

 

750 ml Bottle of California Red Wine or Burgundy

 

2 cups of Beef broth.

• Cook your stew meat on a big wide pan on high heat and cook until browned. (Remember to turn and stir the beef to cook on all sides.) Once the stew meat is browned, remove from the pan and set it on the side. Skim the fat on the pan until you have a nice brown coating.

• Using the same pan as you cook the meat, sautee the red onion on the pan and with a wooden spoon, scrap the bottom of the pan to enhance flavor. Cook the onions until soft.

• When onions are soft, add ¾ of the bottle of wine to the pan on high heat to deglaze the pan. Add your stew meat, carrots and the rest of the wine. Bring the stew up to a boil and turn the heat down low to a simmer and let the alcahol evaporate for 2 ½ hours. (If your stew does not have any bubbles coming up during the cooking process, turn the heat up until you see a gentle bubling.)

• After about 2 hours, the stew should be reduced by half of its original volume. Add in your apples and let it cook for 45 more minutes.
• While the stew is cooking, on a separate cast iron pan, cook your bacon until floppy and fully cooked

 

 

Add your bacon and the broth to fold into the stew.

Season to taste and serve with some hearty French bread.

 

This stew is perfect for making large quantities to share with friends, family or even yourself. Its also considered as the perfect economic dish because the cheaper and tougher the meat is, the better the stew gets. Plus, its perfect for potluck parties because if have a warming crock pot or pressure cooker to keep it warm, then the meat will become more tender and the intensity of the wine flavor increases. It will take time, but if you have the afternoon free, you can make a really great meal for yourself and your friends.

I really hope you enjoy this warming and new experience in Brony cuisine. Send in some more suggestions for new recipes at #bronychefproject for more. This is Chef Kyle saying, “I bid you a-do and stay warm.”

 

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Brony Chef Project #17: Daring Do’s Exotic Vegan Fried Rice

With the year of 2014 starting out the New Year and the website revives from its hiatus, there needs to be a dish that needs to be not only new, but daring. There has to be a dish that not only expands ones taste buds but ones courage for change and exploration. To celebrate the revival of the project and the New Year, The Brony Chef Project proudly presents Daring Do and The Exotic Vegan Fried Rice.

From "Read it and Weep" Episode 16, Season 2: Front- Daring Do, Back-Arizol's Minions

Daring Do is a fictional character with Rainbow Dashes favorite book series with the same name. Daring first appeared in “Read it and Weep”: Episode 16 of Season 2 as a fictional book character. She was originally an interpretation of Rainbow Dash’s ego while reading the story. Daring became an inspiration to dash not only because the stories were not only entertaining through her time at the hospital, but through Daring Do as a character who is willing to try new ways of thinking and exploration through Dashes reading.

From "Read it and Weep" Episode 16, Season 2: Prop used-Book

Daring remained more of a side character and somewhat downed played after the episode to reference only when Rainbow Dash is reading. Yet all that changed, when “Daring Don’t” (Season 4, Episode 7) first aired. Daring became more of a real character as herself when she reveals that the stories of her alter ego A.K Yearling writes was based on her own experiences. This confused a lot of fans, since they did mention deadlines and release dates of these stories as the adventures were happening. Although through out the whole episode, Daring revealed to be more of a professional mercenary who works alone to solve her own problems. Yet near the end, Daring became more open to accepting help from others when she needed it from Rainbow Dash. This later inspire A.K Yearling to not only finish the book, but to add a special fan in the story who was willing to become the support of Daring Do.

From "Daring Don't" Episode 4, Season 4: Daring Do disguised as A.K Yearling

The culinary inspiration for Daring Do was to bring up during some reflection of my past posts, specifically BCP #3: Rainbow Dash. I took a look at BCP #3 and asked myself “What exactly could I do differently to reflect Rainbow Dashes interpretation of Daring?” I deiced to use certain influences from Asia and South America to reference Daring Do’s background as an explorer. I also wanted it to also to cook it vegan to add the challenge of going through certain limitations and thinking outside the box, just as Daring Do did. Plus I wanted to add more vegan items to anyone who is vegan to enjoy some more of my creations.

There are also a lot of elements from the Rainbow Dash post I added to the fried rice to bring the similarities of Daring Do and Rainbow Dash into light. First, its very fast to make (if the ingredients are made ahead of time) and easy to prepare. There is a spice component that is similar to rainbow dash but have more exotic flavors of curry and smoked paprika. It is also very healthy as the Rainbow Dash stir-fry with the only difference of using white rice and Extra-Virgin Olive Oil instead of using canola oil. This not only adds a different flavor to the rice and better nutrition value but it could also withstand more heat since it has a very high smoke point.

From "Daring Don't" Episode 4, Season 4: Daring Do and Rainbow Dash

Daring Do’s Exotic Vegan Fried Rice

Serves 4-6 people


Rice
1 cup of dried Balsami or White Rice or 5 cups of cooked rice (Leftover rice can be a good substitute)
2 cups of water
6 Whole Allspice pods
A pinch of salt
The Filling
1 whole pine apple, cut into medium size chunks
1 bell pepper, diced
1 Swiss chard leaf, cut into thin ribbons or chiffonade
1/3 cup of Extra-Virgin Olive Oil to coat the pan.
Seasonings
Dry
1 Tsp of Curry Powder
1 tsp of Paprika
A pinch of cayenne pepper

Wet

1/3 cup of light soy sauce

• If you are using dried rice, rinse the rice in cold water to remove the unnecessary starch. Then add the rice to the small pot of cold water. Then add the allspice and salt to the rice for seasoning. Bring the water up to a boil and put the lid on to let it steam for 10 minutes. Do NOT remove the lid until all of the rice has absorbed the water. Removed the Allspice pods once rice is all cooked. (If using precooked rice, add the allspice in powdered form by a pinch.)

• In a non-sick pan, sauté the Pineapple Chunks in Olive Oil at medium high heat for 15-20 minutes or until caramelized. Remember to turn the pineapple chunks once a while to prevent burning. Once the Pineapple is done cooking, remove the pineapple and remove the pan from the heat. Rinse the pan with water and dry the pan with the paper towel.

• Add a new coating of olive oil to the pan on high heat and add the cooked rice Swiss chard and red pepper to the pan and fold in the vegetables to the rice. About 5-8 minutes of cooking, add the caramelized pineapple to the rice and stir.

• Add the soy sauce to the rice, followed by the dry seasonings and stir until incorporated into the rice. Once mixed, bring the heat down to low to keep warm.

• Place the rice in a bowl and Garnish with some fresh chopped cilantro or any other green herb. Serve.

Daring Do was a fun return to work with since I wanted to do something exciting to bring back the project. For a while, I stopped writing since I decide to go back to school and writing felt more like work then creating something I love. But since the new year of 2014 has arrived, I feel confident that I will bring the Brony Chef Project to new heights and wider horizons while enjoying creating something new and exciting.
Before I go, I do want to mention that I will be attending Trot Con this summer in Columbus, Ohio. I never really attended a convention before, but this would be my first time and I’m really excited. I would post some updates about my experience of getting to the con and share my experiences at the convention itself. I would post these updates once in a while if something develops and some tips I may come across that I would like to share to the other “first-timers” to Trot Con.
That is all I want to say for now. I hope you all had a great holiday season and a happy, healthy new year. For now, it is my pleasure after a long time to say, “I bid you a-do.”

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Brony Chef Project #15: Octavia

This the first post I ever did for a background pony. I want to tell you that this would be difficult to really explain what she did for the show and the fan base, since she only apeared in only two episodes. Although, it dosent mean that she is insignificant to the Bronies. In fact this is the perfect opertunity to talk about one medium of Brony culture that hasn't been discussed on here yet. But before we begin, allow me to introduce one of my favorite backgroud characters and a major influence to Brony music, Octavia.

The story of Octavia ussually differers from the various fan-fiction and musical poems but in terms of the show, she first appeared in the first season finale "Grand Galloping Gala." She was the cellist of a small ensemble in Canterlot at the time and appeared once again in Season 2 in "Sweet and Elite". Although the story didnt really end there.

After Octavia's appearance, she became a "fanon character" (See Chrysalis Post) and soon popularity spead of this sophisticated Canterlot earth pony. She was also part of a fanon duo with the electronic Dj unicorn known as Vinyl Scratch and started to develope a certain "classical style" of not only her music but with her temperment with life in general. She was considered as awkward and some what stuffy twords others that are below her social scale, but her passtion still burns like Beethoven's symphony No.5.

Yet there were times where she brake some of the rules that society placed before her. Sometimes she wants to break barrier but not become completely out of control as Vinyl. (future post coming soon) Although, as a fanon character, she does break boundries by becoming something she is not. I say that because before the internet, background characers become forgotten and never been seen again. Yet over the past decade, more and more caracters are getting more recognition not by the role they play in the show but by the inspiration they give to the fans.

A good example of this is through music. Most of the music that Brony musicians and artists create are mostly inspired by characters that have a "movable story" that is not static from the plot. Most of the music that is created tells different stories with very drastic contrast from other artists. Some peices of music might be calm and classical to describe her sophisticated background and passtion through music; while others might have a mixture of electronic and classical genres to show her innovation with Vinyl. Heres an example from the artist Yourenigma.

The music described mostly about about the "fanized" relationship of Octavia and Vinyl but the begining paints a pretty discriptive picture about where Octavia comes from. When the second part came in, it combined Vinyls innovative and punk like tenacity with Octavias smoothness to create a solid foundation of who they are as caracters. It really makes you think about how music can be made and heard by different people and how others interperate. Although enough about music. Lets get to the recipie.
The idea behind this recipie was mostly driven by the idea of passion. I have been obsessivly watching Kitchen Nighmares UK and trying to learn as much as I can from Gorden Ramsey. At first, I was afraid to even thinking about working with him, but after whatching his show and reading his books: I slowly realized that he truly expresses passtion for bringing good food to everyone. With that idea in mind, I decied to make Octavias dish a canvas were passtion can be expressed by technique and combination of certain flavors with classical flare.

Octavias Spring Chicken Risotto

Serves 4

Risotto

1 1/4 cups of Arborio Rice

2 tsp of olive oil

Herb Infusted Broth

4 cups of Chicken Stock

1 Sprig of Rosemary

1 sprig of Cilantro

Base

1/4 lb. of Shreded Chicken, Cooked

1/4 cup of Cilantro

2 Tsp of Chive

1/2 Red Bell Pepper, Diced

Pinch of salt

1. Combine the broth ingrideints in a bowl and place it in the fridge from 1 hour to overnight for maximum flavor.

2. Take the Broth out and transfer to a sauce pan. Make sure to remove herbs before boiling. Bring it up to a boil and then let it simmer.

3. Comibine all the base ingredients in a bowl and leave it on the side.

4. Take a large sautee pan and coat the bottom of the pan with the olive oil. Heat the olive oil on medium-high heat until warm. Add the rice to the pan and coat the rice in olive oil. (Make sure you read the instructions on the rice to check for proper cooking instructions.)

5. Add one ladle of broth to the pan and stir until the liquid is abosorbed. Keep repeating this step until you used up all the broth (15-18 minutes of continuous stiring).

6. Once the rissoto is al dente (to the tooth), add the base and stir until incorperated. Add salt and pepper to taste.

7. Transfer to bowls and garnish with slices of red pepper on top if desired. Serve.

If your intimidated by Risotto, it is really simple to do. Although, it does take concentration and patience to make it correctly. Just make sure to pay attention and you will be just fine. Its perfect for when you want to impress your family with your new cooking skill or make a hearty meal for your self after a long day. It also tastes good with red wine. (Note: you must be 21 or Older to drink wine.)

I would like to thank http://adlynh.deviantart.com/ for the artwork. Interesting fact: She made this peice during a livestream for the Bronies in France. Pretty amazing work for a livestream. Check out her gallery for more.

I have to admit. It was a long post but thank you reading. I also want to tell you that I am on the Cloudsdale. (a social chat network for bronies to hangs out, chat and have fun.) I will be makeing a "cloud" for the project to take in suggestions and other news. So be on the look out for the Brony Chef Project on Cloudsdale that will be coming out soon.

You can also reach me on twitter @chefkyro and #bronychefproject for more. Thanks again for reading and enjoy the summer guys.

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The Brony Chef Project #1: Applejack

This is actually the first recipe for this project I tested for The Brony Chef Project. It took some planning and careful observation but, I think I go my first successful creation. This recipe is the perfect excuse to bring the grill back outside in the fall air to have that last taste of char of the grill.

Applejack is an earth pony who is an apple farmer on the beautiful Sweet Apple Acres in the small town of Ponyville. She is the most down to earth and the honest one of the Mane 6. She is always truthful, hardworking, and faithful to anyone who needs her. 

Applejack is also one of the most athletic of the group of main characters. Her legs are renowned as one the strongest in all of Equestria. Sometimes she does burn out from working too hard but her strength of years of apple bucking, makes her one of my favorite characters of the show. Oddly enough, she resembles myself as part of the hardworking workforce of the culinary world.

As for the recipe, I deiced to take somewhat of southwestern approach to Applejack since she is rustic in nature. It is very simple and very easy recipe who wants to learn how to grill. You can prepare everything ahead of time and makes a great meal for get together and meet ups a-like.




Applejack's Skirt steak and "Bucked-up" Apples



Serves 4 or 12 strips and 8 apple half's



Skirt Steak

1 lb. of Skirt Steak

2 cups of Apple Juice

1 teaspoon of cinnamon

a sprinkle of nutmeg

a dash of chili powder



Bucked-up Apples

4 apples, cored and cut in half

4 strips of bacon cut in half

2oz of Crumbled blue cheese or Gorgonzola

Juice of 1/2 a lemon



1. Place Skirt Steak in a 4x4 container or a large plastic bag and combine the apple juice and spices to create the marinade. Pour the marinade in the container or bag and let the steak marinate for a minimum of 4 hours or over night wrapped in tin foil or plastic wrap.

Applejack's Apple Marinated Skirt Steak and "Bucked-up" Apples

2. While the steak is marinating, take the cored ,cut apples and poke 6 small indents on the inside part of the apple slice. (These would work as an access point for the bacon fat to seep into the apple). Squeeze the lemon juice on to the apples to prevent browning and store them in the refrigerator for later.
3. Prepare and heat up your grill 15-30 minutes prior to grilling. Refer to the instructions in your grill instruction manual for proper heating instructions.


4. Once the steak is done marinating, remove the steak from the container and shake out any excess marinade to prevent flare ups on the grill. Set it aside on a separate plate until your ready to grill.


5. Grill the steak on both sides until the steak has a deep, caramelized brown color or until desired doneness. Once the doneness of the steak has achieve, place the steak on the side and let it rest at room temperature for 3-5 minutes for the juices inside the steak to lock in the moisture. 

6. For the apples, cook the bacon in a pan until the bacon to released the fat. Remove the bacon on the side when bacon is fully cooked. Place the strips on a plate lined with a paper towel.

7. Place each apple skin side down on a baking sheet and place the bacon strips in the middle of the apple slice. Sprinkle the cheese on top of the apple (as little or as much as you want).



8. Set your oven broiler to medium or to medium high and broil your apples until the cheese melts and the bacon is crispy. (About 5 minutes, depending on your oven)



9. Ounce the apples are done, cut the skirt steak into strips and serve with the apples.



You can also make the apples separately to make a hearty appetizer or just cook the steak to make a nice beef sandwich.

 The inspiration for the steak was to represent Applejack's earthy nature. The skirt steak can be tough at first, but with a little time and hard work, It can become nice and tender. As for the apples, its an obvious reminder of her passion for apples and to give it the hardiness of Applejack's determination. It is perfect for this time of year when the whether is becoming cooler and the harvesting season for apples are in full swing. So if you have a who bunch of apples and in the mood for beef, Applejack's Skirt steak and Bucked-up apples is just the thing you need for the cool whether and crisp air.

Well this the first post of the Brony Chef Project. Tell me what you think and leave a comment below or on Facebook. Just look for Kyle Hedlund.

I want to Thank to ~Br0ny on Deviant Art for letting me use his artwork for this post. Here is link to his art page: http://br0ny.deviantart.com/. Check it out, he is really talented.

For now I bid all of you a-do, and to enjoy the skirt steak and apples.

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