Sophisticated Tastes for Battleborn's LLC
In a far-flung future, the universe is dying. While there are scientific theories saying this is inevitable, the end is coming much sooner than originally planned in “Battleborn.”
The first-person shooter from Gearbox Software and 2K lets players be saviors by taking on one of more than two dozen different characters to battle an enemy attempting to extinguish every star in the universe. While this force has been dimming the skies, worlds battled amongst themselves, trying to claim any planet that could still keep them alive.
Around the final star, Solus, and at the last battlefield, five different groups have ended their long war and joined forces to keep the lights on. These survivors will combine their unique skills and abilities to defeat the darkness and continue to survive around the last source of light in the universe.
But what were these different groups like before they banded together? What were their worlds like?
More importantly, what did they eat? By taking a look at the heroes, I got a sense for what they liked, what they didn’t like and what they expected on their dinner table. While I’m sure their own planets had their individual animals and plants to consume, I was left with figuring out what earthbound dishes might be appealing to them.
The first faction under the culinary microscope was the Last Light Consortium, or LLC. They are war profiteers, exploiting others for the own gain.
Many members of the LLC are mechanically and technologically enhanced. Two of them are robotic, so while they may not eat in the traditional sense, they do have their own personalities that fit with the rest of the group.
With the air of sophistication of Phoebe and Marquis, the feelings of superiority from Kleese and ISIC, and the expectations of success from El Dragon, I thought this group would be at home with dishes of a more refined cohesion.
Something rich, something delicate, but also a meal that would be satisfying to warriors of the LLC. I decided on skillet Sicilian chicken with rosemary-oregano roasted red potatoes. The cream and cheese in the sauce, combined with spiciness of sundried tomatoes and crushed red peppers, would be a great palette of flavors for one as classy and sophisticated at the LLC.
Of course, Marquis and ISIC will just have to take in the aroma, which is also very intoxicating, as the flavors meld together. If you decide to dine with the LLC, remember – pinkies out!
If you feel adventurous and want to try to make both at the same time, start with the potatoes. When the chicken is ready to go into the oven, drop the temperature and cook for the full time. Phoebe does not appreciate undercooked chicken.
For the skillet Sicilian chicken:
· 1 teaspoon olive oil, extra-virgin if you have it.
· 5 bone in, skin on chicken thighs
· 2 teaspoons minced garlic
· 1 teaspoon dried thyme leaves
· 1 teaspoon crushed red pepper flakes
· ¾ cup chicken broth
· ½ cup heavy cream
· ½ cup sundried tomatoes, chopped
· ¼ cup grated parmesan
· Salt and pepper to taste
Let’s make it
Preheat the oven to 350 degrees. Place a large skillet over medium-high heat and add the oil. While it is getting hot, season the chicken thighs with salt and pepper. Once the oil is hot, add the chicken and cook for about 3-4 minutes. You want to end up with crispy skin and a golden color.
When done, remove from the skillet onto a plate. Pour off about half of the oil, leaving just enough to cover the bottom of the skillet, and return it to the heat. Add the garlic, thyme and crushed red pepper flakes, cooking until the aroma is evident, about a minute.
Add the chicken broth, cream, sundried tomatoes and cheese. Let that all come to a simmer, then put the chicken back in the skillet and pop it in the oven for 30 minutes.
For the rosemary-oregano roasted red potatoes:
· ½ pound of red potatoes, small
· 3 tablespoons of olive oil
· 1 tablespoon crushed rosemary
· 1 tablespoon oregano
· 1 teaspoon crushed red pepper flakes
· Salt and pepper
This is easy
Preheat the oven to 425 degrees. Quarter the red potatoes into bite-sized pieces. If you work with medium or large red potatoes, you’ll have to cut them further than quartered.
In a large Ziploc bag, drop the potatoes inside. Add the oil, and close and shake the bag. Add the rosemary, oregano, red pepper flakes, salt and pepper to the bag and shake it again.
Dump the seasoned potatoes onto a rimmed baking sheet, spreading them out for an even layer. Cook them in the oven for about 30 minutes, or until they get crispy and a fork can get into them easily.
Plate and enjoy!
Next up: The Peacekeepers