“Ser Rodrik tried to tug at whiskers that were not there, but before he could frame a rebuke the serving boy came scurrying up. He laid trenchers of bread before them and filled them with chunks of browned meat off a skewer, dripping with hot juice. Another skewer held tiny onions, fire peppers, and fat mushrooms. Ser Rodrik set to lustily as the lad ran back to fetch them beer.” (???)
Meal at the Inn
Take some tasty vegetables, award winning meat, and cook them both over a hot fire. Can you really go wrong there? The meat was perfectly tender, and the veggies came out wonderful. The peppers were perhaps a little too hot for our taste, but added a lot aesthetically. The mushrooms were delicious as is, while the cooked onions could be popped out of their crispy outer skin.
Our only change? Try cooking the meat under a broiler, with the bread well below to catch the drippings. YUM.
How to Make it
What you’ll need:
- skewers for the meat
- your choice of cubed meat (we used lamb)
- small onions, either boiler or mini red onions
- bella mushrooms
- peppers (we used cherry bombs)
- flatish loaves of bread, one for every 2 guests