Prev Next

CHAPTER 7

PUT SOME MEAT ON YOUR BONES– BEEF, LAMB, AND PORK

The ever-vocal Katniss often manages to even use food to display her displeasure with the unfairness of the Hunger Games. When her voice has been diminished, she lets her actions speak for her. Whether she’s shooting an arrow through Plutarch Heavensbee’s Roasted Suckling Pig Surprise or snacking on Beef Strips from the Backpack, meats such as beef, lamb, and pork help Katniss get her opinions across loud and clear.

PLUTARCH HEAVENSBEE’S ROASTED SUCKLING PIG SURPRISE

One of Katniss’s greatest traits is her ability to stand up for herself. She often does this without thinking first, but most of the time it gains her a lot of respect. When she’s angry about the Gamekeepers focusing more on the roast pig than on her presentation, Katniss displays her usual impulsivity and shoots an arrow through the pig right in front of Plutarch Heavensbee and his cronies. Perhaps the pig represents Katniss’s pigheadedness in the situation.

(The Hunger Games, Chapter 7)

Yields 1 suckling pig, or 8–10 servings

1 (15-pound) suckling pig

Kosher salt and fresh cracked black pepper

> Marinade:

¼ cup brown sugar

¾ cup garlic, chopped

¼ cup parsley, chopped

¼ cup fresh thyme, chopped

¼ cup oregano, chopped

3 bay leaves

3 tablespoons cumin

2 tablespoons paprika

2 cups onions, chopped

8 oranges, halved

4 limes, halved

4 lemons, halved

1 cup extra-virgin olive oil

1½ cups fresh pink grapefruit juice

Tips from Your Sponsor

WARNING: Properly roasting a suckling pig is a full two-day procedure. Make sure you have plenty of time (and that your oven is big enough for the pig).

> Stuffing:

1/3 cup vegetable oil

3 small onions, cut into tiny dice

3 garlic cloves, minced

1 large pineapple, peeled, cored, and cut into tiny dice

2 cups mango, cut into tiny dice

2 green apples, peeled, cored, and cut into tiny dice

2 Pink Lady apples, peeled, cored, and cut into tiny dice

4 large waxy potatoes, peeled and cut into tiny dice

¼ cup raisins

¼ cup macadamia nuts, chopped

2 tablespoons honey

3 tablespoons cinnamon

2 teaspoons nutmeg

2 teaspoons ground ginger

4 teaspoons ground allspice

6 fresh sage leaves, sliced

2 cups black beans, drained

1. Thoroughly clean the suckling pig. (Usually, you can get the butcher to do this for you.) Clean the inside and outside of the pig, and remove the eyeballs. Using a sharp knife, make several cuts in the pig’s skin to stop it from bursting during cooking. Prop the pig’s mouth open with a small apple.

2. Rub a good amount of salt and fresh cracked black pepper all over the suckling pig. Do not be afraid to get your hands dirty. Really season the pig.

3. Place the pig in a large heavy-duty garbage back and tightly tie closed. Place the pig in the refrigerator and chill for 12–15 hours.

4. Remove pig from fridge and thoroughly wash it with cold water.

5. In a mixing bowl, combine the marinade ingredients. Mix thoroughly. Season with more salt and pepper.

6. Place pig back in trash bag. Place another heavy-duty trash bag around the original trash bag (and pig). Pour the marinade over the pig, being sure to cover all of the pig with marinade. Tie both bags tightly and place the pig back in the refrigerator.

7. Refrigerate pig for another 12–15 hours, turning it every 3 hours.

8. About an hour before removing pig from the fridge, make the stuffing: Using a deep skillet, heat the vegetable oil at medium-high heat. Add the onions and garlic and cook for 3–5 minutes, stirring until slightly translucent. Reduce the heat to medium. Add the rest of the ingredients except the black beans, stirring thoroughly to evenly distribute the spices. Cook uncovered for 20–25 minutes, stirring often. Add the black beans. Let the mixture cool to room temperature.

9. Preheat oven to 350°F. Remove the pig from the fridge and the bags. Save the marinade.

10. Stuff the inside cavity of the pig with the stuffing. Using a kitchen needle and thread, tie up the cavity so stuffing won’t escape during roasting. Tie the front legs and back legs. Cover tail with aluminum foil.

11. Place the pig in a large roasting pan and pour the saved marinade over the pig. Roast the pig in the preheated oven for 20 minutes per pound. Every hour, turn and baste the pig. Internal temperature should be around 160°F degrees before removing. Remove the pig from oven and allow it to rest for 45–60 minutes before slicing.

ROYAL RIB ROAST

Katniss might not realize it, but the thin slices of roast beef she enjoys during a Capitol dinner come from a well-cooked rib roast. The following recipe will make a bounty of sandwiches, or you can serve your roast with mashed potatoes and green beans for a homey and fulfilling dinner.

(The Hunger Games, Chapter 6)

Yields 1 Roast

1 (5-pound) standing beef rib roast

½ cup extra-virgin olive oil

3 teaspoons kosher salt

1 teaspoon fresh ground black pepper

½ teaspoon fresh ground red pepper

1 teaspoon rosemary

2 teaspoons garlic powder

1 teaspoon paprika

Tips from Your Sponsor

No matter how curious you may be, do not open the oven. Opening the oven door for even half a second will allow the heat that is necessary for a moist and delicious roast to escape. Every bit of heat is valuable!

1. Allow roast to stand at room temperature for at least 1 hour. Spread the olive oil evenly over roast, thoroughly coating it.

2. Preheat oven to 375°F. In a small bowl, mix salt, peppers, rosemary, garlic powder, and paprika together.

3. Place roast on a rack in a roasting pan fatty-side up, rib-side down. Rub the seasoning all over the roast, using all the seasoning.

4. Roast in oven for 1 hour. Turn the oven off and leave the roast inside to continue cooking. Do NOT open the door. Leave the roast in closed oven for 3 hours. Thirty minutes before serving, with oven door still closed, turn the temperature back up to 375°F to reheat the roast. When done, the internal temperature of the meat should be 145°F. Remove roast from the oven and let rest for 10 minutes before carving.

BREADED ITALIAN PORK CHOPS FOR THE BRAVE

After Katniss’s private session with the Gamemakers, Haymitch attempts to make Katniss feel better with a lighthearted laugh. But although Haymitch chuckles and chows down on this pork chop—which represents his approval of Katniss’s pigheadedness—Effie is horrified.

(The Hunger Games, Chapter 8)

Yields 4 servings

1 cup all-purpose flour

3 teaspoons kosher salt

2 teaspoons freshly grated pepper

2 eggs, lightly beaten

3 tablespoons milk

2 tablespoons Italian seasoning

1½ cups Italian seasoned bread crumbs

½ cup grated fresh Parmesan cheese

2 tablespoons dried basil

2 tablespoons rosemary

2 teaspoons kosher salt

4 tablespoons extra-virgin olive oil

4 cloves garlic, peeled and chopped

4 pork chops

Tips from Your Sponsor

For the juiciest of pork chops, ask your butcher for rib chops. Rib chops are located at the rib end of the loin and though they contain some fat, they are very tender and very flavorful. Though pricier, you will taste a definite difference between rib chops and the average, cheaper chop.

1. Preheat oven to 325°F.

2. Combine flour, 3 teaspoons salt, and pepper in a medium-sized bowl. In a small bowl, beat together eggs, milk, and Italian seasoning. In another small bowl, combine the bread crumbs, Parmesan cheese, basil, rosemary, and 2 teaspoons salt.

3. Heat the olive oil in a large cast-iron skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic.

4. Dredge individual pork chops in flour mixture. Then dip each pork chop into the egg mixture. Finally, dip each flour-and-egg-coated pork chop into the bread-crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown about 5 minutes on each side.

5. Place the skillet and pork chops in the preheated oven. Bake 25 minutes, or to an internal temperature of 160°F.

BEEF STRIPS FROM THE BACKPACK

Katniss finds beef jerky in the backpack that she grabs at the beginning of the 74th Hunger Games. This dried meat reinforces the fact that Katniss hasn’t been able to find any water and feels pretty dried up herself.

(The Hunger Games, Chapter 11)

Yields 6–8 servings

2 pounds flank steak

¼ cup soy sauce

3 tablespoons Worcestershire sauce

2 teaspoons Tabasco sauce

3 tablespoons honey

2 tablespoons liquid smoke

5 tablespoons brown sugar

1 tablespoon salt

2 teaspoons ground black pepper

1 teaspoon meat tenderizer

1 teaspoon garlic powder

2 teaspoons onion powder

2 teaspoons paprika

Tips from Your Sponsor

There are myriad ways to prepare jerky, from baking in the sun or oven to smoking it hot or cold. The trick is to get the moisture out of the meat so that it stores at room temperature in plastic bags or glass jars for many months.

1. Trim the flank steak of any excess fat, place meat in a Ziploc bag, and put it in the freezer 1–2 hours in order to firm up.

2. Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.

3. Place beef strips in the bottom of a large bowl. Pour remaining ingredients over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for at least 8 hours, or overnight.

4. Remove meat from the bowl, allowing marinade to drain off (discard remaining marinade). Place meat strips between two pieces of plastic wrap; pound to 1/8” thickness.

5. Arrange the meat strips on the tray of a dehydrator and dry at the dehydrator’s highest setting until done to your liking, at least 4 hours.

6. Make sure the jerky has thoroughly cooled before storing. Airtight containers are your best bet, as moisture spoils the jerky.

Prev Next

PUT SOME MEAT ON YOUR BONES– BEEF, LAMB, AND PORK

PLUTARCH HEAVENSBEE’S ROASTED SUCKLING PIG SURPRISE

Yields 1 suckling pig, or 8–10 servings

Tips from Your Sponsor

ROYAL RIB ROAST

Yields 1 Roast

Tips from Your Sponsor

BREADED ITALIAN PORK CHOPS FOR THE BRAVE

Yields 4 servings

Tips from Your Sponsor

BEEF STRIPS FROM THE BACKPACK

Yields 6–8 servings

Tips from Your Sponsor

The Unofficial Hunger Games Cookbook