Puppy Chow

The recipe for Chef Shidnee’s Puppy Chow starts with wild-caught lorko from Helios Retreat. The lorko is boned out, sorted to select only the best cuts, chopped into cubes, and tossed in a marinade of shoavi fruit juice, garlic-like lini, and a secret mix of rare spices. …but as much as Rocket Dogs like meat, the chef knows that a perfect sauce compliments any meal. That’s why he sets the cubed lorko aside to soak in the flavors while he builds a gravy to match. First, he roasts lorko bones, fenri peppers, and goshi stalks in an oven to brown and flavor them (nothing so exotic or rare as smoking them over an open fire of Veevee tree logs - that maybe be required for other recipes but isn’t realistic for Puppy Chow.) Once the bones and vegetables are nicely browned, they’re simmered in a pot of water overnight to extract every drop of flavor. That done, Shidnee’s assistants remove the exhausted bones and produce, and then boil down the stock. Once it’s thick and coats the back of a spoon it’s salted and flavored, tasted, and salted again, until it’s the perfect thick meaty juicy gravy.

Now - and only now - do the chef’s legions of assistants remove the cubed lorko meat from the marinade, toss it in the gravy, and simmer it in a large skillet until it’s tender and the flavors have melded.

Rich in flavor, dozens of vitamins, and of course protein, the exquisite Puppy Chow can fuel a Rocket Dog of any age in his adventures.