Heavy Metal Valentine’s Day Recipe From ‘The Morbid Chef’

To help celebrate Valentine's Day, 'Hellbent for Cooking: The Heavy Metal Cookbook' author Annick 'The Morbid Chef' Giroux has created a recipe for Noisecreep partly inspired by Swedish black metal pioneers Bathory. How metal is that?!

'Hellbent for Cooking' is a 224-page book featuring a varied menu of over a hundred recipes from thirty countries. For the book, Giroux called out on her friends throughout the international heavy metal community for recipes. The book features contributions from the likes of Judas Priest, Accept, Obituary, Gwar, and many others. Giroux maintains a must-read blog where she talks about her traveling and food experiences called Into the Void that we heavily recommend.

Check out Giroux's delicious yet evil 'In Conspiracy With Satan' recipe below!

From Annick 'The Morbid Chef' Giroux:

For St. Valentines' day, what is more aphrodisiac than to eat chocolate, drink red wine and listen to Bathory with your loved one? Here's an ever better idea; a recipe for tender goat steaks with dark chocolate red wine sauce, served with caramelized vegetables! This recipe (which need to be devoured while listening to Bathory's self-titled album from 1984) is a creation I came up with for my very own Valentine's dinner. Inspired by a meal I've had in a Franco-Canadian restaurant a few years ago, this sexy and rich metal meal should get both your clothes off just like magic. Black magic cooking!

Tender Goat Steaks with Chocolate Red Wine Sauce, Roasted Caramelized Vegetables:

For the roasted caramelized vegetables

Aluminum foil

6 large garlic cloves

3 French shallots or baby onions

½ cup of tiny baby potatoes

½ cup of pumpkin, cut in bite sizes

1 carrot, cut in bite sizes

1 medium sweet potato, cut in bite sizes

1 tbsp thyme

1 tbsp rosemary

3 tbsp olive oil

Salt and freshly ground pepper, to taste

For the goat

500g of goat leg steaks (about 2 chevron fillets)

4 tbsp olive oil (marinade), 2 tbsp olive oil (steaks)

2 spring onions, chopped

½ cup red wine (marinade) 1 cup strong red wine (sauce)

1 bouquet garni (a bundle of herbs – bay leaf, parsley, thyme and rosemary, tied together or kept together in a cheese cloth or tea bag)

2 tsp powdered cacao

30 g dark chocolate, at least 70% pure

3 tbsp freshly ground black pepper

Salt, to taste

1 hour before starting to cook the meal, marinate the steaks in 4 tbsp olive oil, ½ cup of wine and salt.

To prepare the vegetables, preheat the oven to 475 degrees F (245 degrees C). In a bowl, add all vegetables together, sprinkle olive oil, add thyme and rosemary then add salt/pepper to taste. Rip a big piece of aluminum foil, fold it in two to form a pocket, seal the sides by pressing on them, and then add the vegetables inside. Seal the whole thing by pressing on the side and then place onto an oven-proof plate. Shove the whole thing in the oven for 40-50 minutes.

Meanwhile, gently brown goat meat in a pan with olive oil. Add two chopped spring onions and deglaze with 1 cup of strong red wine and the bouquet garni. Cover, and let simmer very softly for 30 minutes or until desired tenderness. Remove meat from the sauce, and place on a warm plate. Simmer sauce until thickened, and then filter it. Add salt and to taste.

Serve the caramelized vegetables in the middle of the plate, place goat steak on top of it as well as some fresh spring onion leaves or fresh fenugreek leaves and then pour the sauce around the plate in the shape of a black heart. Enjoy with a glass of red wine (or a few!)

Buy 'Hellbent for Cooking: The Heavy Metal Cookbook' Book