The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond (Unofficial Cookbook) by Alan Kistler Read Free Book Online Page A

the squire called Dunk finds his life changed. As he makes his way to Ashford, he ponders his station in life, camping rather than staying in a grand hall, eating salt beef rather than capons and suckling pigs. It’s no wonder that wandering knights and travelers kept salt beef as a staple: made correctly, salami can keep for years at room temperature! Since this is not a long-curing variety, this homemade version should be kept in the refrigerator. ( The Hedge Knight )
    Makes 6–8 small rolls
    5 pounds ground beef
    5 teaspoons salt
    5 hot peppercorns, crushed
    2 teaspoons garlic powder
    1 1 ⁄ 2 teaspoons mustard seed
    2 1 ⁄ 2 teaspoons hickory-smoked salt
    2 teaspoons onion powder
    5 teaspoons curing salt
    2 teaspoons ground caraway seed
Combine all ingredients in a large bowl; knead 5 minutes. Cover tightly with plastic wrap; refrigerate 24 hours.
Knead mixture 5 minutes. Cover tightly with plastic wrap; refrigerate another 24 hours.
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.
Wrap tightly in plastic wrap. Refrigerate and slice. Serve on crackers or bread.
    A Word of Wisdom
    You may substitute onion salt or garlic salt for the powder in this recipe if you like your salami on the salty side. For the recipe to succeed, you must always use curing salt or quick-cure salt.

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
    1 ⁄ 4 cup soy sauce
    1 ⁄ 2 cup vegetable oil, divided
    2 tablespoons grated gingerroot
    1 green onion, trimmed and thinly sliced
    1 ⁄ 2 teaspoon ground cumin
    1 ⁄ 2 teaspoon coriander
    1 ⁄ 4 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
To make spiced honey marinade , combine the honey, lime juice, lime zest, and soy sauce in a bowl. Slowly whisk in 1 ⁄ 4 cup of the oil. Stir in grated gingerroot, onion, cumin, coriander, cilantro, and cornstarch. Place locusts in liquid and marinate for 30 minutes.
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.
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.
Add 1 ⁄ 2 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.
    A Word of Wisdom
    If you prefer a more mundane meat in your stir-fry, substitute two chicken breasts for the locusts. The Ghiscari would prefer dog or camel, but the sweet and spicy sauce is very versatile.

The Queenmaker’s Stuffed Dates
    Beneath the sun that basks over Dorne, a