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IRON BAY CHEF-Air Kraken Boucanier style with Cinderberry chutney

Air Kraken Boucanier style

500 pounds fresh air kraken
Salt and pepper
1 barrel extra virgin olive oil
1 barrel fresh lime juice
Boarding pikes, soaked in seawater*
1. Obtain appropriate amount of fresh air kraken. Care should be taken if the meat is acquired by hunting that the manner of demise does not overheat, mangle, distort, deform or otherwise precook or shred the kraken.
2. Locate appropriate grilling area, of an area as close to 10’ by 10’. If you do not have a grill I have found that wrought iron jail doors held over a deep enough pit will suffice.
3. Build large hardwood fire in grill, and once fire has been reduced to coals prepare grill.
4. Wash air kraken, pat dry and slice into rings.
5. Place prepared kraken onto pikes, seasoning both sides with salt and pepper
6. Grill for 4 minutes on each side or until edges are slightly charred
7. Remove from heat, drizzle with olive oil. Apply lime juice and serve with cinderberry chutney.
*lacking suitable naval weapons, any long-shafted weapon can be substituted, such as cavalry lances (suitably cleaned to remove equine effluvia), infantry pikes (suitable cleaned to remove grunt effluvia), or rammers and worms from your artillery pieces.

Cinderberry chutney (scale up as needed)
1 cup water
3/4 cup sugar
1 peck fresh cinderberries
1 cup finely diced apples
1/2 cup vinegar
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves

Combine the water and sugar.
Boil over medium heat.
Add ingredients, bring to a boil, then simmer 10 minutes.
Stir frequently.
Pour in bowl, allow to cool, serve.

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One Comment

  1. Junie Ginsburg Junie Ginsburg September 6, 2013

    Now THAT’S what I’m talking about.

    *lowers her goggles and primes the harpoon*

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