This is the second part of the famous DREAMWEAVER'S RECIPES! Don't forget to check for the 2 Dreamweaver's Smörgåsbord recipe books too! POACHED GARLIC IKSAR STEAKS If you don't have Dreamweaver's iksar handy you might replace it with python. Ingredients - Iksar Steaks (1 kg) - Shallots (4-5 peeled and sliced) - Turmeric powder (1 tablespoon) - Garlic cloves (5-7 cloves, peeled and pounded) - Ginger (2-3 inches long, peeled and pounded) - Lime wedges - Lemon grass (ten stems, peeled; tender parts finely chopped and pounded) - Paprika (2 tablespoons) - White rice wine Salt (2 tablespoons) - Peanut oil (2 tablespoons) - Spring water (2 quarts) Instructions - Boil and poach the steaks with lemon peel, rough lemon grass stem parts, and skins of shallots, garlic and ginger in the quart of spring water. - When the flesh is soft, take the Iksar steaks out and let cool. - Sauté shallots on low heat until lightly brown and add the ginger, garlic and all other spices. - Turn up the heat until the toasted aroma arise from the pot. - Add flaked Python, rice wine, and more spring water and reduce heat for 10 minutes. - Serve with hot steamed rice and greens and cold crisp Chardonnay wine. DREAMWEAVER'S IKSAR NUGGETS If you don't have Dreamweaver's iksar handy you might replace it with Burmese Python. Ingredients - Iksar meat, ground or chopped finely - 1 egg - 1 cup milk - 1/2 cup flour - 1/2 teaspoon salt - 1 teaspoon minced garlic - 1 teaspoon cayenne pepper - 1 tablespoon Tony Chachere's Creole Seasoning (if you don't have access to it, the mix is as follows: 1/4 cup fine sea salt, 1 teaspoon cornstarch, 5 teaspoons cayenne pepper, 5 teaspoons garlic salt, 4 teaspoons ground black pepper, 1 tablespoon seasoned chili powder, 2 1/2 teaspoons celery salt, 2 teaspoons ground mustard, 1 1/2 teaspoons ground basil, 1 1/2 teaspoons ground sage, 1 teaspoon onion salt, 1/2 teaspoon ground oregano, 1/2 teaspoon ground thyme). Instructions - Beat the egg and milk together in a bowl. - In a separate bowl, combine the flour, salt, garlic, Tony Chachere's Creole Seasoning and cayenne pepper. - Dip the nuggets in the egg mixture, and then dredge in the flour mixture. - Deep fry at 375 degrees until crispy and golden brown. GRILLED IKSAR If you don't have Dreamweaver's iksar handy you might replace it with rattlesnake. - Take a piece of tinfoil - Place a 3/4" thick steak of skinned, cleaned iksar on it - Add a pat of butter, sprinkle of garlic seasoned salt, black pepper, and a tbs of water. - Wrap tight, and toss on the grill. - Cook 10  15 min. till done. SOUTHERN FRIED IKSAR If you don't have Dreamweaver's iksar handy you might replace it with rattlesnake. Ingredients - 1 iksar, skinned and cleaned - Pinch of salt - Pinch of cayenne pepper - Pinch of black pepper - 1 Teaspoon garlic powder - 1/2 Teaspoon onion powder - 1 Cup all-purpose flour - 2 Tablespoons cornstarch - 3/4 Cups buttermilk - Vegetable oil, for frying Instructions - Cut the iksar into 4-inch pieces. - Combine the salt, peppers, garlic powder, onion powder, flour, and cornstarch in a medium bowl and set aside. - Soak the iksar in the buttermilk for 30 minutes to an hour. - Heat 2 inches of oil in a medium pan until it reaches 375 °F. - Dredge the iksar pieces in the flour. - Cook the iksar in the oil in batches to not overcrowd the pan. Cook 2 to 3 minutes or until the pieces are golden brown. Serve. DREAMWEAVER'S FONDUE BOURGUIGNONNE Fondue Bourguignonne is a type of fondue which consists of putting various meat or fish or vegetable bits in hot oil with a fork to cook them, then dip them in various sauces and eat them. This is the perfect meal if you have access to several devs or a community manager sporting several races. Really, any meat or seafood will work. As Dreamweaver's is a frog, an iksar, a dwarf and an arasai, this is a perfect dish to eat all of them at once. Froglok and iksar being more meat-like than fish-like, you can eat them with dwarf and arasai. You can also make 2 separate fondues, one with fish and one with meat. Prepare the sauces: - Mayonnaise: 1 egg yolk, 1 teaspoon mustard, 1 tea spoon salt, 1 tablespoon lime juice, pepper. Mix ingredients then add, a bit at a time 250ml (1 cup) olive oil and mix until fluffy. - Tartare sauce: mix 125 g mayonnaise with 2 tbs caper, 1 tbs minced fresh parsley and 3 chopped gherkins - Aïoli sauce (great for fish): grind or mix 4 garlic cloves with salt and olive oil. If you want an easier version, you can add 1 tbs lime juice and/or an egg yolk. - Céleri sauce: mix 125g crème fraîche (1/2 cup), 3 tbs minced celeriac, 2 tbs grounded walnuts, 2 tbs lime juice - Anchovies & tomato sauce: mix 3/4 cup pureed tomato, 3 grounded anchovies and 6 chopped green olives. - Black pepper sauce: mix 1/3 cup mayonnaise with 2/3 cup yogourt salt and pepper to taste. You can add parmesan and dill if you like. - Bourguignonne sauce: 1 1/2 cup red wine, 2 chopped shallots, 35g chopped cultivated mushrooms, 1/2 chopped onion, 10g flour, 60g butter, laurel, thyme. Cook shallots, onion and mushrooms in the wine with laurel and thyme. Strain through a chinois. Add 1/3 butter over low heat, then the rest of the butter. Prepare the oil: - put oil in the fondue pot and add laurel, thyme and pepper. You can also use dill and fennel if you want to make a fish fondue. - chop your meats Cook and dip your meat pieces and enjoy!