Basic fare with flair for Battleborn's Peacekeepers
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 Peacekeepers are the sworn protectors of Solus. Think of them as a United Nations military force that is actually, you know, aggressive. From different parts of the universe and with very different personalities, the Peacekeepers have the most outwardly brash personalities out of all the factions.
Whether they are former soldiers, officers or secret agents, they all have some sort of flaw in them, either physically or mentally, which caused them to be cast out of their former units. However, they are rugged, tough and basic with rockets from on high and shotguns up close.
Most are also very physically imposing. Montana is a huge, hulking man that has a gentle side showcased in his woodworking. Oscar Mike keeps himself in top physical condition by constant exercise, even if he can’t quite count to three.
Culinary speaking, I felt like this group would want a meal that reflects their basic, but flawed, nature. As a group, they seem to be a meat and potatoes bunch, so why not a pan-seared rib eye with a gorgonzola whiskey sauce and dirty garlic mashed potatoes to get them fed and ready for action.
Both dishes are hearty, quick to make and very satisfying in a primal sort of way. Ghalt, in particular, would find the sauce rich enough for his officer tastes while Galiea would appreciate the darkness of the liquid topping.
Of course, Benedict just likes to talk about himself, but I think he’d stop long enough for this meal. I also believe the use of a cast iron skillet would be appealing to this tough bunch.
Start the potatoes boiling first, then do the steak, and finish the potatoes while the steak is resting. Everything will be done in about the same time.
· Ribeye steak
· Canola oil
· Salt and pepper
· ¼ cup whiskey (Cognac can be used as well. Something with flavor)
· 2 tablespoons butter
· 2 oz. gorgonzola cheese, crumbled
Fire it up
Before you do anything, silence your smoke detectors. There will be a lot of smoke. I’m not kidding. OK, ready?
Take a medium size cast iron skillet and pop it in the oven. Set the temperature for 500 degrees. When the temperature is reached, carefully take the skillet out of the oven and place it on the stovetop, on high heat for about 3 minutes.
While this is going on, spread canola oil over the steak, making sure to get a thin coat on the entire piece of meat. Salt and pepper liberally, pressing it down into the meat gently.
This next part is going to go quick. When the pan is ready, place the meat carefully in the skillet and give it a gentle press. Cook one side for 30 seconds (use a timer). After time, flip it for another 30 seconds, remembering to give a gentle press after flipping.
When both sides are seared, put the pan back in the still hot oven. Cook for 2 minutes, then flip the steak and cook for another 2 minutes. These times should give you a steak that is medium rare. If you like it done a bit more, extend the time to 3 minutes.
Once the cooking time is done, move the steak to a rack and cover lightly with aluminum foil. Letting the steak rest will give the juices time to be redistributed in the steak.
Cool the skillet for about a minute before adding the whiskey, whisking to get up all the good bits off the bottom of the skillet. Add the cheese, continuing to whisk until it is blended in, then incorporate in the butter.
The residual heat from the skillet should be hot enough to make the sauce, but if not, put the skillet on medium heat and carefully whisk until smooth. Don’t actually cook the sauce though.
Spoon on top of the steak or serve in a side bowl.
· Butter or Yukon Gold potatoes (about 3 for 2 people)
· 2 tablespoons butter
· 1 tablespoon minced garlic
· A splash of milk
· Salt and pepper
Mash it up
Wash, then dice the potatoes into relatively even cubes. The smaller the cube, the faster they will cook. And I did not say peel the potatoes because: (1) it takes up time and (2) the skins will give the mashed potatoes their dirty look. They also taste better, in my opinion.
Toss all into a large pot, cover with cold, salted water and place over a high heat. I can’t tell you exactly when the potatoes will be done. It is dependent on the size of the dice, but they should be fork tender before removing from the heat.
Drain and place the potatoes in a large bowl. Add the butter and minced garlic and take out your aggression. Mash the potatoes until there are no large chunks remaining. Add just a splash of milk to make them a bit creamy, but not too much or they’ll become runny.
Season and plate beside the steak.
The Peacekeepers should appreciate the basic fare with a touch of flair. It will definitely be better than any grub they get in their chow hall.
Coming next: the wild and crazy Rogues.