The Bardic Chef: Recipe – Chile-Glazed Basilisk Steaks

The beefy creature that is the basilisk has a lot of usable – albeit very tough at times – meat to pick from. Grinding the torso and leg meat is best, while steaks and thicker cuts of meat are very much preferred from the tail and stomach region.


  • 4 Basilisk steaks (tail meat preferred)
  • 2 Prickly Pears
  • 3 Tomatoes
  • ¼ cup Vinegar
  • ¼ cup Olive Oil
  • 1/3 cup Molasses
  • 1/3 cup Brown Sugar
  • 2 Chili Peppers
  • 1 tbsp Ginger
  • 1 tsp Paprika
  • 2 Bay Leaves
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp Garlic
  • 1 tsp Cinnamon
  • ¼ chopped Onion
  • 1 stalk Celery


Grind down chili peppers. Combine with paprika and bay leaves, grind well, and smother the steaks with the mixture – rub in well. Cook in an oven, or over a flame until meat is tender and has browned in color.

In a saucepan, add oil and onions, and saute until translucent. Add garlic, saute. Combine mushed prickly pear, tomato, molasses, and vinegar with the onions, and simmer. Use a spoon to crush tomatoes as they cook. Add brown sugar, chili peppers, ginger, cinnamon, and celery. Simmer for about an hour, stirring constantly to keep from burning. Strain through fabric or a mesh strainer. Allow to cool either on a countertop, or in a chilly place.

When the meat has finished cooking, coat all sides of the steaks with the sauce, and cook for a few additional minutes. Serve topped with more sauce, or as a side dip.