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Published:
2025-01-28
Updated:
2025-01-28
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1,091
Chapters:
5/?
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Sam and Max Freelance Food: Warmed up Edition

Summary:

Do you like Sam and Max?
Do you like food?

Here, you will find a combination of both!

A while back, with my love of cooking and being a former Sam and Max uber fan, I dove into the creative depths of my mind, set out on a mission to make a complete catalog of Sam and Max recipes from across the Sam Max universe.

The fans seemed to appreciate it, so like my written work, my cooking work, the ones I can find, will be posted here, chapter by chapter, ironically like a book.

"Hey, if Bethesda can do it with Elder Scrolls and Fallout, why not With Sam and Max?" I used to say...

On the lightest technicality, I suppose it is fan fiction?

Bon appetit!

Notes:

Some of the recipes shown may be slightly different from the ones that I originally posted because, as said before, a lot are lost; however, I do have the pictures for them and remember the general process. If you come across some of these recipes on the interwebs, that is why they may be different.

Although I made these recipes with love and dedication, I do not claim them because they are (former) fan-made works, and one person does not control an entire fandom. These recipes can and should be tweaked, altered and made for the comfort of the Sam and Max fan.

Its all about fun and imagination.

Chapter 1: Pizza Poultices

Chapter Text

                                                                         

 

 

2 to 2 in a half cups of Shredded Mozzarella

3 cups of Marinara Sauce

1/2 a pound of ground sausage

1/4 of a cup of diced pepperoni

3 Teaspoons of Basil

2 Teaspoons of Oregano

4 Teaspoons of Garlic powder

1 teaspoon of Minced Garlic

4 Puff Pastry Sheets

Half a stick of butter

*Optional:

Half cup of diced mushrooms

4 to Six slices of cooked and diced bacon

Cook the sausage, then let cool.

While the meat is cooling, with a fork, in a bowl, mix together the Shredded Cheese, Basil, Oregano, 3 Teaspoons of garlic powder, minced garlic, and diced pepperoni:

                               

After 5 or more minutes the sausage should be cooled. Make sure to drain your sausage.

Crumble the ground sausage till it's loose.

Now add to the cheese mixture with the Marinara Sauce:

                                 

*You can add the optional mushrooms and diced bacon now also. Like the sausage make sure the bacon is not oily or greasy before mixing*

For the Puff Pastry Sheets, make sure they are room temperature before handling or they will be too stiff to work with.

Take a rolling pin and flatten them out till about they reach a inch more than their original size.

Take a bowl that is around 4 to 5 inches in diameter and indent circles in the pastry sheet:

                                       

Now spoon the filling, a teaspoon to a teaspoon in a half near the bottom of the circle:

                                   

Fold over the top part making a half moon shape, press down the edges and then roll the edges toward the pastry with a gentle firmness:

     

Take the half stick of butter, melt it then add the remaining 1 teaspoon of garlic powder to the melted butter.

Brush the melted garlic butter on the Pizza Poultices and then bake at 350f for 15 to 17 minutes.

Once out the oven transfer them to a platter or cooling rack and while still hot brush another layer of melted garlic butter on them.

Let cool for about 7 to 10 minutes and enjoy!

                                                 

                                       

Notes:

-You can use pizza dough but I thought Puff Pastry would be more fun because in the episode Max smashes it and the Puff Pastry makes the filling seem more gooey and tasty

-Add any Pizza filling you like! Nothing but veggies, no cheese, etc. This is a fan imagining and is meant to be fun

Most importantly enjoy! And please share if you do make these someday!

Chapter 2: Granny Ruth's Tapioca Pudding Recipe

Summary:

This was one of my favorites for the simple fact that my son asked me to make it again.

Creamy, light, not too sweet and surprisingly refreshing. A good Spring or Autumn snack!

Notes:

(See the end of the chapter for notes.)

Chapter Text

                                                                                                           

                                                           

*Excerpt from the Sam and Max Series Bible* Linka Mink

*** Read notes at the end***

2 Cups of Whole Milk

1/2 Cup of Heavy Whipping Cream

1 Tablespoon of Tapioca Starch/Flour

2 Tablespoons of Cornstarch

1 Teaspoon of Vanilla Extract

2 Egg Yolks

2 Egg Whites

1 & 1/2 Cup of Granulated Sugar

 

In a saucepan, pour in your milk and egg yolks.

Whisk until blended. Now add the tapioca starch/flour, corn starch, 1/2 cup of sugar and half teaspoon of vanilla extract.

Whisk until all ingredients are dissolved and incorporated into the liquid. On medium heat, continuously whisk the liquid until it thickens to a pudding consistency.

DON'T STOP WHISKING! 

This should take 5 to 8 minutes.

In a mixing bowl, add the egg whites and one cup of sugar. With a whisk, hand blender or standing mixture, blend the egg whites until they turn firm or form standing peaks.

Wait for the pudding to cool where it is still very warm with little steam and incorporate, fold over the egg whites 1/3 at a time into the pudding

After folding in the egg whites with no white streaks left in the pudding, chill the pudding in the refrigerator for at least a hour or more. Enjoy by it's self, optionally sprinkle nutmeg, cinnamon, or have with some pieces of pound cake and whip cream!

                                                                         

 

 

 

 

Notes:

Notes:
I shopped at two supermarkets and could not find the tapioca pearls. But was able to find the starch/flour. It's made from the same thing and taste just like tapioca, but without the little pearls.

At first I was disappointed, but I got in contact with Granny Ruth for her advice and she told me a cute story from Sam and Max's childhood:

"It's funny you're gonna make it that way. I had to resort to the same thing when Samuell was 3 years old.

Sam's mother ate it throughout her pregnancy with him but after I went back to Alaska she could never make it right.

So one winter I visited the family in the city and promised that I would make my famous tapioca. My First day there I'd made a batch for everyone and was about to sit with my girl and grandson when, who should roll out the chimney, but a soot soaked little rabbit, Maxwell. Sam ran to him and got covered in the muck.

We had to postpone the pudding and put both in the bath. I have that picture around here somewhere--any who-I thought Maxwell could use a fluffy, creamy treat after his Santa Claus impression--My mistake!

Even though he had FIVE SERVINGS, before my little granson could sniff the pudding, Maxwell commented how the tapioca pearls in the pudding looked like 'dead frog eyes'! This scared Sammy so bad he went into the backyard whimpering and dug a hole, with Maxy laughing behind him!

Samuell's mother and I were disappointed, but determined to have him try my tapioca! So the very next morning at the crack of dawn I went to the local Sloth Mart, got tapioca flour and had my granson make the pudding with me! No pearls or dead frog eyes included!

He was so proud of it he started putting the stuff in leaky boxes and Christmas stockings as gifts!

So, yes, I don't think my Samuell or as you all call him, Sam has ever had tapioca pudding with pearls.

Happy cooking!

-Ruth"

Chapter 3: Sam and Max Ice Cream Sunday

Summary:

One of the easier but messier recipes.

Fun for the whole family.

Notes:

(See the end of the chapter for notes.)

Chapter Text

1-Ice cream bowl, dish

-Neapolitan Ice Cream (Vanilla, Chocolate, and Strawberry):

One scoop of each flavor

-Chocolate Sauce

-Chopped nuts

-Whip cream

 

To your ice cream bowl, start with the banana, then add two scoops of vanilla ice cream, then two scoops of strawberry, and lastly, two scoops of chocolate on top.

 

***Note: The ice cream will melt a little along the way, depending on the temperature and season.***

Now add the chocolate sauce

Then the chopped nuts

Now the whipped cream

And finally, the cherry on top!

 

Notes:

I can't find the color edition with the Ice Cream Sunday in it that originally inspired this recipe. If you find it, you'll see that the bowl I got is very similar.
-The chopped nuts I used was a combination of candied cashews, and walnuts that I chopped myself.

Chapter 4: Sam and Max Hot Chocolate

Summary:

Inspired by the two episodes in the cartoon where the duo drinks hot chocolate.

Chapter Text

                       

(Shown: the hot chocolate with marshmallows, a Pepperidge Farm: Pirouette: Chocolate Hazelnut, two slices of poundcake with a self-carved strawberry rose)

 

1-Cup of whole milk

1/2-Cups of heavy cream

1-1/2-Milk chocolate bars chopped or broken into small pieces

1-1/2 Tablespoons of cocoa powder

 

*Optional, a few spoons of brown sugar, a few dashes of cinnamon, and Large, jumbo Marshmallows*

 

In a saucepan, add the milk.  Let simmer on medium to high heat until small bubbles form around the edges.  Now add your chopped chocolate, lower the temp to medium, stirring until melted.

Add the heavy cream, and the cocoa powder. let simmer until it lightly steams. (Now is the time to add in your optional brown sugar and cinnamon*

 

In your favorite mug, add in the chocolate drink, with the optional marshmallows, a cookie stick and perhaps some whipped cream with a side of a fluffy dessert.

 

Enjoy!

 

And remember, as always this is a (former) fan made work! a work of culinary fiction!  You can add, subtract and tweak the recipes in anyway you desire.

 

Chapter 5: Traditional Yuletide Nog

Summary:

This was actually a fan-requested recipe.

It is a basic Eggnog recipe jazzed up with three different flavors and creamier. It's one of the few that are lost; however, eggnog is a really easy recipe. I hope that this revised version is appetizing.

Chapter Text

                                                                     

 

4-6 Eggs

1-12oz can of Evaporated milk

1.5-Cups of Whole Milk

1.5 Teaspoons of Vanilla Extract

1.5-Teaspoon Ground Cinnamon

1-Teaspoon Ground Nutmeg

1/2 to 1-Cup of White Granulated Sugar

1/2-Cup of compacted Brown Sugar

 

   Separate the egg yolks and whites into two bowls. Whisk the egg yolks until creamy.  Scrape the creamed egg yolks into a pot with combined evaporated and whole milk.  Whisk on low heat until it steams lightly.  Whisk in the brown sugar.  Put to the side.

                                                                                                                                         Pour the white sugar into the egg whites and whisk until stiff peaks form.  Take the warm egg yolk milk mixture and slowly pour into the whipped egg whites a cup at a time, whisking and blending until fully incorporated and smooth. Finally, Whisk in the Cinnamon and Nutmeg.

 

Put in refrigerator to chill or enjoy warm.

 

Optionally, you can add/whisk in flavored syrups as I did (Butterscotch and Caramel). If I remember correctly, Caramel was everyone's favorite. Another fun option, as shown, is to swirl on some whipped cream and add a holiday cookie.