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April 1, 2013 Food

Unicorn Cheesesteak

***WARNING: On the off chance that you actually have unicorn meat, for the love of Harry Potter, do not try to make and eat this…Also, no unicorns were harmed in the completion of this recipe. I hate that I had to even include this warning, but I understand the litigious (and decidedly un-magical) nature of society.***

Want to start your April out on a magical note? Try this sweet recipe for that extra unicorn meat you have laying around in the freezer. If you don’t have any, you can find it on thinkgeek:

canned_unicorn_meat_zoom

I know that right out of the can, it doesn’t look too appetizing. Cooking lightens it up a bit, and believe me, once the cheese, bacon, and otherworldly garnishes are added, it is divine! Fresh unicorn is, of course, preferred, but we understand not everyone lives in a big city where it’s readily available. So many unicorn recipes are old school “roasted leg of beast” or “horn stew”, so this is a nice modern change. We paired it with a beer called Gnomegang from the Ommegang Brewery (one of M’s favorites!). The fruit, clove, and caramel in this particular beer offset the saltiness of the unicorn meat perfectly.

The finished product:

SAM_3010 (unicorn)

Happy April Fool’s!

Print Recipe

Unicorn Cheesesteak

Ingredients

  • 2 lbs strip loin unicorn meat
  • 3 tbsp. dragon’s blood, trust me, the taste is not overpowering
  • 3 tsp. stardust, though there is already some in the unicorn, you will need more for garnish
  • 2 cups mozzarella cheese, shredded
  • 2 tbsp. fairy spit
  • bacon, chopped (because bacon has a magic all its own!)
  • soft hoagie rolls

Instructions

  • Chop unicorn meat into small pieces.
  • Heat griddle or grill pan over high heat.
  • Brush meat with fairy spit and stardust.
  • Cook for 8-10 minutes.
  • Toast hoagie rolls.
  • Put a layer of cheese, dragon’s blood, and bacon in the bottom of the roll while still warm from toasting.
  • Add unicorn meat and another layer of cheese on top.
  • Sprinkle stardust over the whole thing and enjoy!

Categories: Food Tags: april fools, cheesesteak, fake, magical, philly, recipe, unicorn

About mel

Hello Fellow Food Enthusiasts! I am the East Coast Representation of Cast Iron & Wine. I'm a married gal in my late 30's, living in northeast Pennsylvania. The hubbs is really the one who does most of the cooking and experimenting, so I will mostly be describing his recipes and the results (good or bad). I will call him "M", like Moriarty. Expect Anthony Bourdain-level snark whenever possible from both of us. We only kinda became foodies in the last few years, so many many tastes are new to us. My posts fall mostly in the "what NOT to do" category, but I'm learning. I'm so excited that we have a venue like this to share food experiences!

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Reader Interactions

Comments

  1. Shawn King says

    April 25, 2013 at 11:13 pm

    Awesome job my friend!!!

    Reply
    • mel says

      April 26, 2013 at 2:11 am

      Thanks! It was fun!

      Reply

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