The Unofficial Recipes of The Hunger Games (17 page)

SKEWERED BIRD

MAKES 8 KEBABS

The game birds mentioned throughout the books inspired this simple take on meat-on-a-stick. The characters in
the
Hunger Games
trilogy frequently ate game birds, often roasted on a stick over open fire.

Try this entree at your next barbecue or dinner on the deck. If you like, you can marinate the chicken overnight in the rub.

8 WOODEN SKEWERS

PAPRIKA

CHICKEN RUB FOR THE GRILL

4 SKINLESS, BONELESS CHICKEN BREASTS, CUT INTO CUBES

2 CUPS CAULIFLOWER FLORETS

1 ONION, QUARTERED

1 GREEN BELL PEPPER, CUT INTO BITE-SIZE SQUARES

1 RED BELL PEPPER, CUT INTO BITE-SIZE SQUARES

1 SWEET ORANGE PEPPER, CUT INTO BITE-SIZE SQUARES

Soak skewers in water for about 20 minutes or until saturated.

Preheat grill to medium temperature.

Season chicken with paprika and chicken rub, rubbing into meat gently.

Arrange chicken and vegetables on skewers.

Cook until chicken is done and opaque all the way through and vegetables are charred slightly. Be careful not overcook the chicken as it will dry out.

13

AUTHENTICITY FOR THE ADVENTUROUS

“This is no place for a girl on fire.”

KATNISS,
CATCHING FIRE
BY SUSANNE COLLINS, CHAPTER 18

IN
CATCHING FIRE,
the main characters were not only forced to find enough food to survive in the real world, they were also required to find enough food to live on in within the confines of the Arena. These recipes reflect some of the ingredients that were common in the Districts, but also those that were found in the Arena.

CHARRED TREE RAT

SERVES 6

The tree rat that Katniss caught, and Peeta charred on the force field was described as something not known in nature. However, it's a safe bet that squirrel is pretty close to a tree rat.

Catching your your own squirrels might pose a problem, but you can often find them at game meat butchers or online for a fairly reasonable price. You can also try asking around among your hunting neighbors.

3 LARGE SQUIRRELS, SKINNED AND GUTTED

SALT AND PEPPER TO TASTE

½ CUP BUTTER

8 GARLIC CLOVES

3 SPRIGS FRESH ROSEMARY LEAVES

CREOLE SEASONING

2 ONIONS, QUARTERED

Clean squirrels thoroughly.

Burn away any fur that clings to the meat.

Rinse the meat thoroughly using several changes of water and pat dry.

Salt and pepper the squirrels liberally.

Cut squirrels into serving pieces or leave whole.

Preheat oven to 350 degrees.

Line a 9 x 13-inch baking pan with foil. Make the foil big enough so you can fold over the top and seal.

Place the meat on the foil; rub down with butter and season with garlic, rosemary, salt, pepper and Creole seasoning.

Place onion around the squirrel on the foil.

Wrap the foil over the top and seal. Bake for 2 hours or until done.

While squirrel is cooking, pre-heat your grill.

When squirrel is done, remove it from foil and place on grill.

Grill over medium heat until the meat has grill marks. Rotate the squirrel ¼ turn and repeat.

Flip squirrel over and add grill marks to the other side.

SWEET RAW SHELLFISH

SERVES 9

Many people enjoy raw shellfish. Katniss, Peeta and the others certainly appreciated it when they were hungry. However, they only ate it raw because they were unable to safely build a fire.

This dish is extremely light and refreshing, and it makes a great appetizer for a summer barbecue or an outdoor party. If you can, enjoy it on the beach.

2 LARGE ONIONS, SLICED

1 CAN STEWED TOMATOES

¾ CUP FRESH LEMON JUICE

½ CUP OLIVE OIL

45 RAW, SHUCKED OYSTERS

1 CAN DICED TOMATOES

¼ CUP KETCHUP

3 GREEN ONIONS, CHOPPED

½ TEASPOON SOY SAUCE

2 TABLESPOONS FRESH PARSLEY, CHOPPED

½ TEASPOON GRANULATED SUGAR

SALT TO TASTE

HORSERADISH TO TASTE

In a saucepan over medium heat, add the sliced onions and just enough water to cover.

Bring to a simmer and cook just enough to soften about 5 minutes.

Remove from heat and drain. Rinse with cold water and drain again.

Place stewed tomatoes in a blender and puree.

In a large glass dish or bowl, combine the onions, lemon juice and olive oil.

Stir in the oysters, pureed tomato, diced tomato, ketchup, green onions and soy sauce.

Season with parsley, sugar and salt to taste.

Garnish with a dollop of horseradish.

AUTHENTIC ARENA CLAMBAKE

SERVES 4

This recipe combines the best of a traditional clambake with the foods that the tributes feasted on in the Arena. If you prefer your shellfish cooked rather than raw, this is a great way to have it.

Get the freshest seafood that you can find and be sure to check over the clams and oysters to be certain none have opened (this indicates that they're dead and possibly bad).

8 MEDIUM RED POTATOES, SCRUBBED

1 POUND CLAMS IN SHELL, SCRUBBED

½ POUND DEBONED COD

2 POUNDS FRESH OYSTERS, SCRUBBED AND SHUCKED

3 CUPS CHICKEN BROTH OR STOCK

¼ CUP DRY WHITE WINE (SAUVIGNON BLANC WORKS WELL)

½ CUP BUTTER

1 LOAF FRENCH BREAD

It's important to make sure you scrub the shellfish thoroughly to remove any sand or grit that will otherwise wind up in your food. Use a stiff brush and cold water when you scrub.

To shuck the oysters use an oyster knife or a butter knife.

Place the potatoes at the bottom of a large stockpot.

Cover with a layer of clams, then cod and finally the oysters.

Pour in the wine and enough chicken broth to fill the pot halfway.

You may not need all of the broth, depending on the size of your pot.

Cut the butter into cubes and place on top of the seafood.

Cover well by sealing the lid with aluminum foil.

Bring to a boil, then lower heat and simmer over medium-low heat for 45 minutes.

Remove from the heat and carefully remove the foil and lid.

Serve with French bread.

DISTRICT 4 SHELLFISH IN A SPICY CHILE SAUCE

SERVES 8

Shellfish was a rare treat for Katniss and her friends, but it was the specialty of District 4, which was in a coastal area.

This recipe is quite spicy, but delicious. It may not be exactly how they served it in District 4, but if you enjoy fire in your food, you'll like this dish. The Creole flavors give this dish a bit of a unique flair that will appeal to anyone who enjoys Cajun food.

3 TABLESPOONS OLIVE OIL

1 TABLESPOON BUTTER

3 (10-OUNCE) CANS CHOPPED CLAMS, DRAINED, WITH JUICES RESERVED

2 TABLESPOONS MINCED GARLIC

GROUND BLACK PEPPER TO TASTE

1 TEASPOON RED PEPPER FLAKES, OR TO TASTE

1 POUND PACKAGE LINGUINE

3 TABLESPOONS FRESH PARSLEY, CHOPPED

Heat the olive oil and melt butter in a large skillet over medium-high heat.

Add the drained clams and garlic; cook and stir for about 3–5 minutes.

Season with black pepper and red pepper flakes to taste.

Pour in the reserved clam juice. Reduce heat to low and simmer for about 10 minutes.

Meanwhile bring a large pot of salted water to boil.

Cook linguine according to directions. Drain pasta and toss with the clam sauce. Garnish with parsley.

HAZELLE'S AUTHENTIC BEAVER STEW

SERVES 4–6

Hazelle, a widow and the mother of Gale, Rory, Vick and Posy, was devoted to her family, and did everything she could to help them survive. This recipe is the authentic version of her beaver stew. Beaver was a rare find in District 12 and was treated with appreciation. It wouldn't have been unusual to make several meals out of one large beaver.

You can find beaver from specialty game purveyors online or go trap your own. It has a slightly gamey, but not unpleasant, flavor and is very tender when prepared correctly.

1 SMALL OR MEDIUM-SIZED BEAVER

BAKING SODA

1 QUART WATER

SALT AND PEPPER TO TASTE

1 CUP WHOLE WHEAT FLOUR

3 TABLESPOONS BUTTER

2 MEDIUM ONIONS, CHOPPED

3 CUPS OF BEEF BROTH (MAY NEED MORE DEPENDING ON SIZE OF POT)

2 CARROTS, CHOPPED

2 RED POTATOES, CHOPPED

2 STALKS CELERY, SLICED THIN

4 GARLIC CLOVES, PEELED, LEFT WHOLE

4 SPRIGS FRESH THYME

2 CLOVES

1 BAY LEAF

Remove all surface fat from beaver.

Cover meat with a weak solution of baking soda and water (1 teaspoon baking soda to 1 quart water).

Boil 10 minutes and drain.

Cut beaver meat into chunks, season with salt and pepper and toss in a large re-sealable plastic bag with whole wheat flour.

Heat a heavy pot with 3 tablespoons of butter at medium heat until the butter is no longer frothy.

Brown meat until all sides are golden brown. Do not overcrowd pot.

When golden brown, add onion and stir.

Add broth until pot is half full.

Stir well with a wooden spoon, scraping bits off bottom of pan for flavoring.

Cover and simmer for 30 minutes, stirring occasionally and making sure liquid stays above meat.

Add the rest of the veggies, thyme, cloves, bay leaf and salt to taste. Stir well and cover.

Cook 1 hour, keeping it at a simmer and stirring occasionally. Season with salt and pepper as needed.

Check regularly and make sure broth stays above all ingredients. Add more broth as needed.

When meat is tender and veggies are done, serve with bread.

SPIT-ROASTED GOAT

SERVES 32–40

Katniss remarked on the whole cows, goats and turkeys being spit-roasted in the Capitol. Such a feast of meat, which was so rare in District 12, must have been eye opening.

This is a very old recipe for roasting goat on a spit. It's long and involved, but if authenticity is what you seek, this is a great recipe to try. This method of cooking renders the goat moist and beautifully tender.

12 SPRIGS FRESH ROSEMARY

3 HEADS GARLIC, SEPARATED INTO CLOVES AND PEELED

1 WHOLE GOAT, ABOUT 25 POUNDS

2 LEMONS, HALVED

¼ CUP OLIVE OIL, DIVIDED, MORE AS NEEDED

3 TABLESPOONS SEA SALT, DIVIDED

1½ TABLESPOONS GROUND BLACK PEPPER, DIVIDED

3 LARGE ONIONS, QUARTERED

STAINLESS STEEL OR COPPER WIRE

1 LARGE FIREBOX

ABOUT 30 POUNDS OF CHARCOAL

Pull the leaves from 8 of the rosemary sprigs and put them in a food processor, along with the peeled cloves from the heads of garlic.

Finely chop. Refrigerate for 2 days! (It is worth the time.)

Put the goat on a large work surface with the chest cavity up.

Squeeze the juice from the lemons into a bowl, discarding the seeds but saving the rinds.

Rub the entire goat inside and out with the lemon juice.

Rub the entire cavity of the goat with ¼ cup of the olive oil and season the goat with salt and pepper.

Put the onions, remaining rosemary and lemon rinds into the cavity.

Push the spit rod through the goat, parallel to the backbone, and out through the neck or upper chest.

Lay the goat on its side with the cavity towards you so that you can wire the backbone to the spit rod.

Secure the goat to the spit rod using wire.

Slide the spit rod's skewers over the front and rear ends of the rod. Push the skewers firmly into the shoulders and thighs or hips of the goat, then tighten the skewers onto the rod.

Attach the hind legs and forelegs to the rod with wire, twisting the ends of the wire until secured. Afterward, attach the neck the same way.

Wire the goat cavity shut by sewing from one end to the other with 1 long piece of wire. Twist each end of the wire with pliers to secure it.

Rub the goat all over with the remainder of the olive oil, then sprinkle with 2 tablespoons salt and 2½ teaspoons pepper.

Roast over indirect heat for 4½–5½ hours, turning slowly but constantly.

When done, the meat should be well browned on the outside and tender on the inside, with some pink meat only near the bones. An instant-read thermometer inserted into the thickest parts of the thighs and shoulders should register 155 degrees.

Move the goat to a large, clean work surface and let rest for 20 minutes. Pull meat off bone and serve.

SECTION THREE

MOCKINGJAY

14
ESCAPE TO DISTRICT 13

15
HUNTING ONCE MORE WITH GALE

16
THE MISSIONS AND VICTORS' VILLAGE

17
RECIPES INSPIRED BY MOCKINGJAY

18
AUTHENTICITY FOR THE ADVENTUROUS

THE
focus of
Mockingjay,
the third book of the trilogy, was the rebellion of the Districts against the Capitol, and Katniss' vital role as the face and symbol of freedom.

In
Mockingjay,
food was not featured as prominently as it was in
The Hunger Games
and
Catching Fire
. Katniss and the others were on the run or in battle for much of the book, thus most foods were only mentioned as memories of better times and better places.

Chapter 14 (Escape to District 13) features foods that nursed Katniss back to wellness, such as “Wish There Was Meat” Bean and Onion Stew. In Chapter 15 (Hunting Once More With Gale), recipes such as Wind in Your Hare Pie use the ingredients Katniss and Gale hunted in their brief trips above ground. Chapter 16 (The Missions and Victors' Village) offers more recipes from the pragmatic and industrious Greasy Sae, such as Greasy Sae's Chicken Fried Slop.

In Chapter 17 (Recipes Inspired by
Mockingjay),
you'll find recipes that recall the many characters and events of
Mockingjay
, including Panem Biscuits and Prim's Blackberry Cobbler. Chapter 18 (Authenticity for the Adventurous) is all about the adventure of eating foods that might be odd in the real world, but would have been gladly received in the districts of Panem. These include such unusual dishes as Greasy Sae's Holiday Stuffed Possum and Gale's Rat on a Stick.

No matter which dishes you choose to cook, eating them will deliver you back to District 13, back to the Victors' Village and back to the story that you hoped would never end.

14

ESCAPE TO DISTRICT 13

“Katniss Everdeen, the girl who was on fire, you have provided a spark that, left unattended, may grow to an inferno that destroys Panem.”

PRESIDENT SNOW,
MOCKINGJAY
BY SUZANNE COLLINS, CHAPTER 1

KATNISS AND PEETA'S ESCAPE
from the Arena at the end of
Catching Fire
was the beginning of a journey that would take them from tribute to revolutionary, and from closeness to fear, and eventually mistrust. In the first chapters of
Mockingjay,
the food was all about comfort, healing, sustenance, and nutrition.