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About Traditional Art / Hobbyist Official Beta Tester 妖怪皇帝United States Groups :iconeoscorpiidae: Eoscorpiidae
Esoteric Palaeontography
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Deviant for 11 Years
12 Month Premium Membership:
Given by CaptainVigilante
Statistics 8,899 Deviations 73,604 Comments 231,683 Pageviews

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Changing by GraveyardCatChanging by GraveyardCat
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Stanton's Custard Sauce

2.5 cups heavy cream
4 large eggs
1 tablespoon honey
1 cup cornstarch
1 tablespoon vanilla extract
1 tablespoon white or golden rum

1) In a saucepan over medium heat, heat the cream until hot, stirring occasionally.

2) While cream is heating, whisk together remaining ingredients together in a second saucepan, whisking until completely combined.

3) Once cream is hot, remove pan from heat, and then carefully and slowly spoon hot cream into second saucepan while whisking vigorously.  Turn heat under second saucepan to warm.  Continue whisking until sauce thickens.  Use immediately.
Arcane Treatise 298
This is a cream sauce you would pour over cakes, or dip pastries into.
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Snail Parcels

1 pound fresh or canned snails, minced
2 large onions, diced
12 medium-sized button mushrooms, sliced
1 cup dry sherry
1 clove garlic, minced
1 clove pink shallot, minced
2 tablespoons sesame oil
2 tablespoons oyster sauce
2 tablespoons Hoisin sauce
1 tangerine, peeled
12 18x11 inch sheets filo dough
1/3 cup melted unsalted butter
1 large egg
5-Spice
1 stalk green onion, chopped

1) In a skillet or wok over high heat, saute one onion with sesame oil, garlic and shallot until onion turns translucent.  Cover onion with sherry, add mushrooms and reduce heat to low.  Let simmer until liquid is reduced to one-tenth.

2) Toss snails generously with 5-spice, then fold into skillet, with one tablespoon each of oyster and Hoisin sauce, and half of tangerine.  Saute snails at medium heat for 15 minutes.  Remove skillet from heat, fold in remaining onion, remaining sauce, tangerine, and green onion, and reserve while letting skillet cool to warm.

3) Cut filo sheets in half to make 24 sheets.  Now take out 4 sheet, while covering remaining sheets with plastic wrap.  Brush the first 4 sheets with butter, and arrange them in a layered stack.  Repeat with the other sheets until six stacks are formed.  Generously brush a baking sheet with more butter, and preheat oven to 400 degrees Fahrenheit.

4) Divide snail mixture between the stacks, placing each portion in the center of each stack.  Gather up the pastry edges to form neat little purses.  Whisk together egg with remaining butter, and brush over each parcel.  Bake for 20 minions, or until pastry turns golden brown and crispy.
Arcane Treatise 297
A meat pastry.  If one balks at eating garden vermin, one can easily substitute the snails with oysters.
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Pork Belly of the Gods

1 8 pound skin-on pork belly, cut into 4 equal pieces
5-Spice
miso paste
3 cups plum wine
3 cups pork stock, or dashi
1 cup brown sugar or malt sugar, plus extra
4 pods star anise
2 taplespoons coriander seeds
1 tablespoon Sichuan peppercorns
1 tablespoon white peppercorns
4 sticks cinnamon
4 small chili peppers
2 bunches fresh cilantro
4 stalks green onions, chopped
1 finger fresh ginger, shredded
4 large onions, sliced
2 large beefsteak tomatoes
1 head garlic, smashed and chopped
1 cup unsweetened coconut milk

1) Preheat oven to 350 degrees Fahrenheit.  Generously rub pork belly with sugar, 5-spice, and miso.  Meanwhile, dryfry star anise, cinnamon sticks, peppercorns, coriander, and chilis in a large wok over high heat until fragrant.  Now place spices into a large, deep roasting pan with 1 cup sugar and toss together.  Return wok to heat, and sear each side of pork belly pieces until browned (about 2 minutes on each side).  Place pieces in roasting pan.

2) Mince 1 bunch cilantro and toss into roasting pan with ginger, 3 stalks green onions, 3 onions, tomatoes, and garlic.  Pour in wine, stock and vinegar, then top off with water so pork belly is fully immersed.  Cover pan with lid or foil, and bake for 5 hours.  Remove pan from oven, and let cool until room temperature.  Refrigerate overnight.

3) Remove pork belly pieces, and slice thinly.  Arrange pieces over remaining sliced onions on serving tray and reserve.

4) Pour remaining contents of roasting pan into a saucepan over medium heat and reduce liquid to 1 cup.  Blend reduced liquid and solids in a blender until smooth, then strain through a fine mesh strainer into a second saucepan over medium heat.  Combine with coconut milk and bring to a boil.  Pour over pork belly.  Garnish with remaining cilantro and green onion, and serve.
Phlebolepis elegans by avancna
Phlebolepis elegans
Reconstruction of the thelodontiform thelodont, Phlebolepis elegans, of Early Silurian Saaremaa, Estonia.  Based on recent reexamination of fossils www.kirj.ee/public/Estonian_Jo…
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Shielia taiti by avancna
Shielia taiti
Reconstruction of the thelodontiform thelodont, Shielia taiti, of Wenlock-aged marine strata of Lower Silurian Scotland.
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Thank You

Journal Entry: Tue Dec 23, 2014, 8:31 AM


Thank you to the anonymous donor who extended my membership.  It's extremely appreciated.

  • Mood: Thanks

deviantID

avancna
妖怪皇帝
Artist | Hobbyist | Traditional Art
United States
I'm attempting to shake out all of the little thingies in my head.

Current Residence: Southern California, Favourite style of art: Woodblock, Operating System: Windows, MP3 player of choice: Real Player, Shell of choice: Nautilus, Thatcheria mirabilis, Trigonostoma cooperii, Wallpaper of choice: Anything with fish in it, Skin of choice: Keratin-based, Favourite cartoon character: The Real Ghostbusters, The Animaniacs, Personal Quote: "Driving with her is more dangerous that being married to Liza Minelli"
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Comments


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:iconbaltorigamist:
Baltorigamist Featured By Owner 2 days ago  Hobbyist Artisan Crafter
Awesome art! :D
I'm starting to do a lot of prehistoric-related origami, so I think I might use some of your pictures as references if you don't mind. c:
Reply
:iconavancna:
avancna Featured By Owner 2 days ago  Hobbyist Traditional Artist
I would be honored
Reply
:iconnctorres:
nctorres Featured By Owner Mar 13, 2015  Hobbyist Traditional Artist
Thanks for the favs my friend, Much appreciated. 
Reply
:iconavancna:
avancna Featured By Owner Mar 13, 2015  Hobbyist Traditional Artist
Thank you for having great art.
Reply
:iconmaleiva:
Maleiva Featured By Owner Feb 23, 2015  Hobbyist General Artist
Thanks for the fave!
Reply
:iconavancna:
avancna Featured By Owner Feb 23, 2015  Hobbyist Traditional Artist
Thanks for the art
Reply
:iconmaleiva:
Maleiva Featured By Owner Mar 20, 2015  Hobbyist General Artist
;D
Reply
:iconram-horn:
RAM-Horn Featured By Owner Jan 24, 2015  Professional Interface Designer
Thanks for faving my "Night Wolf" Character Designs!
Reply
:iconavancna:
avancna Featured By Owner Jan 24, 2015  Hobbyist Traditional Artist
How's Night Wolf coming?
Reply
:iconflarekefka:
flarekefka Featured By Owner Jan 17, 2015
Hi! I logged into DA for the first time in 5 years just to tell you how much I LOVE your paleo art! Would you mind if I used some of your drawings for a tattoo design?
Reply
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