The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond (Unofficial Cookbook) (10 page)

Makes 6–8 small rolls

5 pounds ground beef

5 teaspoons salt

5 hot peppercorns, crushed

2 teaspoons garlic powder

1
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teaspoons mustard seed

2
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teaspoons hickory-smoked salt

2 teaspoons onion powder

5 teaspoons curing salt

2 teaspoons ground caraway seed

1. Combine all ingredients in a large bowl; knead 5 minutes. Cover tightly with plastic wrap; refrigerate 24 hours.
   
2. Knead mixture 5 minutes. Cover tightly with plastic wrap; refrigerate another 24 hours.
   
3. Knead 5 minutes; form into 6–8 small rolls. Place on a broiler pan; bake 8 hours at 150°F, turning every hour. Turn oven off; let salami cool on broiler rack still in the oven until it reaches room temperature.
   
4. Wrap tightly in plastic wrap. Refrigerate and slice. Serve on crackers or bread.
   

Ghiscari Spiced Honeyed Locusts

Strong Belwas will agree that this Ghiscari specialty is of such taste that it is nearly worth dying for. Any dish that so perfectly balances honey sweetness with the savory fire of Free City spices is nothing short of tantalizing, and the preparation of such a meal is an accomplishment to take pride in. People who try this dish shouldn’t be surprised to find out that one bite isn’t enough! (
A Dance with Dragons
, Chapter 52 — Daenerys)

Serves 10

2 tablespoons honey

3 tablespoons lime juice

1 teaspoon grated lime zest

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cup soy sauce

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cup vegetable oil, divided

2 tablespoons grated gingerroot

1 green onion, trimmed and thinly sliced

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teaspoon ground cumin

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teaspoon coriander

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cup chopped cilantro

2 teaspoons cornstarch

20 locusts or large grasshoppers, legs and wings removed

1 clove garlic, minced

1 slice gingerroot, minced

3 cups packaged fresh stir-fry vegetable mix

Salt to taste

Sugar to taste

1. To make spiced honey marinade
   , combine the honey, lime juice, lime zest, and soy sauce in a bowl. Slowly whisk in
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   cup of the oil. Stir in grated gingerroot, onion, cumin, coriander, cilantro, and cornstarch. Place locusts in liquid and marinate for 30 minutes.
   
2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until it is aromatic, then add the locusts. Stir and toss the locusts for 3 to 4 minutes, adding 1–2 tablespoons of marinade if they seem to be drying out. Stir-fry until locusts are just turning golden brown. Remove the locusts from the pan. Drain in a colander or on paper towels.
   
3. Add 2 tablespoons oil to the wok or skillet. When the oil is hot, add the minced gingerroot. Stir-fry until aromatic, then add the vegetables. Stir-fry for 1 to 2 minutes, until the vegetables are tender but still crisp. Stir in salt and sugar while stir-frying the vegetables, if desired. Add 1 to 2 tablespoons of marinade if the vegetables are drying out during stir-frying.
   
4. Add
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   cup of marinade and bring to a boil. Add the locusts back into the pan. Stir-fry for 2 more minutes to heat through and thoroughly cook the locusts. Serve hot.
   

The Queenmaker’s Stuffed Dates

Beneath the sun that basks over Dorne, a motley group gathers. Garin of the Greenblood orphans, Drey Dalt, Spotted Sylva Santagar, and Ser Gerold Dayne the Darkstar discuss plans of great import while Arianne considers their loyalty and her own agenda. The conspirators share this Stuffed Date dish, a perfect treat for those who present one face on the outside and prove to have different intentions. (
A Feast for Crows
, Chapter 21 — The Queenmaker)

Serves 6

12 large Medjool dates

8 ounces mascarpone cheese, at room temperature

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cup whole almonds

1 cup confectioners’ sugar

1. Cut a slit on one side of each date and remove the pit.
   
2. Using a pastry bag, carefully fill each date with about 2 teaspoons of mascarpone. Add an almond on top of each.
   
3. Place the confectioners’ sugar in a bowl. Roll the underside of the dates in the confectioners’ sugar.
   

Finding a table in the lands of the Seven Kingdoms and beyond that does not boast a side dish or bread can be a challenge. A smaller dish with the right taste can act as a perfect mouthwatering beginning to a fine dinner, preparing the tastes buds for fuller, heartier plates yet to come. And certain types of bread add a nice flavor to things such as soups and stews, able to soak it up and fill the stomach even more.

There is also the interesting fact that simple vegetables and breads are a unifying factor in the Seven Kingdoms. Whatever banners they belong to, whatever class their families fall into, all people in all stations of life enjoy these dishes. Beggars breaking bread can imagine that what a king is enjoying at his own dinner table is not too different from the scraps they’re given.

Benjen’s Roasted Onions Dipped in Gravy

Brothers of the Night’s Watch give up the right to have children, and put aside family and political loyalties. Despite this, Benjen Stark never truly leaves his family behind. After a long journey from the Wall, he is happy to sit in his brother Eddard’s hall and looks kindly on his nieces and nephews, even the bastard Jon Snow. Benjen and Jon share a conversation and a simple plate of roasted onions — a taste of home and hearth they may both miss in the coming days. (
A Game of Thrones
, Chapter 5 — Jon)

Serves 4

4 large sweet onions, all the same size

2 tablespoons drippings from roast meat of your choice, or more if available

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cup all-purpose flour

2 cups milk or cream

1. Heat oven to 350°F. Trim the visible roots from the onions, but leave the skins on and the tops untrimmed. Place the onions root-end down in a baking dish. Roast in center of oven until onions are very soft, and give easily to gentle pressure. They take between 60 and 90 minutes, depending on the size of the onions.
   
2. Prepare gravy while onions are roasting. Heat meat drippings in a pan on medium-high. Carefully whisk 1 tablespoon of the flour into pan. Cook slowly, constantly stirring with whisk, until drippings have thickened and flour is golden brown.
   
3. Slowly add any remaining drippings and flour to pan, stirring constantly. When flour is completely dissolved, stir in milk or cream. You may want to use more or less cream than recommended to reach your desired consistency.
   
4. When onions are very soft, remove from the oven. Peel the outer skin, but leave on the caramelized outer layers, which add extra flavor. Serve dressed generously with gravy.
   

The Lord Commander’s Turnips Soaked in Butter

The night he is to take the Night Watch’s vow, Jon Snow’s mouth waters with anticipation over the special meal Three-Finger Hobb prepares for the newest brothers. These turnips, straight from the Old Bear’s table, are a great accompaniment to roast meat and a roaring fire. Serve them with the
Castle Black Rack of Lamb
for the full flavor of the crows’ celebration. (
A Game of Thrones
, Chapter 19 — Jon)

Serves 4

1
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pounds turnips and rutabagas, peeled

2 tablespoons butter

1 tablespoon chopped parsley

2 teaspoons chopped chervil or tarragon

2 tablespoons chopped chives

1 clove garlic, finely chopped

Kosher salt and black pepper

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cup fresh bread crumbs browned in 1 tablespoon olive oil or butter

1. Cook the turnips and rutabagas separately in salted water until they’re al dente (tender, but firm — approximately 10 minutes for turnips, 20 minutes for rutabagas); drain.
   
2. In a large skillet over medium heat, melt the butter. Add the turnips and rutabagas, and cook over medium-high flame until golden brown. Add herbs, garlic, salt, and pepper, and toss to coat.
   
3. Serve topped with bread crumbs.