Mastering the Art of Frey Cooking

[Zar Lannister]

With your favourite Frey Chef, Monsieur Wyman Manderly!

Help Manderly host a feast in honor of the Seven, with 77 different courses and countless Freys to use...

Here's how this game works.

1. Create your Frey Recipe by substituting the base protein ingredient in your meat dish with a Tasty Frey. For example:

1. Frey Roulade with Lemon and Sage:

Ingredients

2 (1-pound) Frey tenderloins, trimmed

2/3 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh sage

2 tablespoons grated lemon rind

2 garlic cloves, minced

1 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 tablespoon olive oil

1 cup Sauvignon Blanc or other dry white wine

1 (14 1/2-ounce) "Lean Frey" broth

1 teaspoon fresh lemon juice

4 cups hot cooked orzo (2 Cups of uncooked pasta)

8 lemon wedges

Sage leaves (optional)

Preparation

Slice tenderloins lengthwise, cutting to, but not through, other side. Open halves, laying tenderloins flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Place plastic wrap over tenderloins; pound to 1/2-inch thickness using a meat mallet or rolling pin.

Combine parsley, sage, rind, and garlic. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper over tenderloins. Spread half of parsley mixture over each tenderloin, leaving a 1/2-inch border around outside edges. Roll up the tenderloins jelly roll fashion, starting with long sides. Secure at 2-inch intervals with twine. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper over tenderloins. Place the tenderloins in a large zip-top plastic bag, and seal. Refrigerate for at least 1 hour.

Heat oil in a large nonstick skillet over medium-high heat. Add tenderloins; cook 5 minutes, turning until browned on all sides. Add wine; cook 2 minutes. Add broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Remove tenderloins from pan; keep warm. Cook broth mixture until reduced to 1 cup (about 10 minutes). Stir in juice. Remove twine from tenderloins. Slice tenderloins crosswise into 3/4-inch-thick slices. Drizzle with sauce. Serve with orzo and lemon wedges. Garnish with sage leaves, if desired.

SOURCE: My Recipes

2. Choose whether to link your to the real recipe online, or copy the cooking instructions in your post. (See above)

3. If you are going to swipe Freys with your meats, decide whether you want to hint the crowd on what Meat it used to be... or not :P

4. Be creative! Freys come in many different sizes and shapes, and the best cooks make the best use of all the parts in their ingredients.

5. We apologize since unfortunately, this game is not Vegan-friendly. But oh well, at least there won't be as many Freys around, so cheer up!

6. Let others play too! Don't conquer the thread. The more Sous-Chefs Lord Manderly has on his side, the more diverse his dishes will be!

Bon Apetit!

(fade into Rat Cook Song)

[Zar Lannister]

Le Menú.

1. Frey Roulade with Lemon and Sage

2. Frey Empanadas

3. Southwestern Style Frey Soup

4. Wrapped Frey Kids (Niños Envueltos)

5. Frey Ceviche

6. Cornbread Freys and Dressing with Gravy and Cranberry Sauce

7. Frey Liver Paté

8. Spicy Frey Ribs

[Snowborn]

Well...

Today, I bring you a Frey-ed version of a dish from my homeland... Frey Empanadas! Perfect for a picnic with friends.

Friend: Why does this meat taste different?

Me: Oh, it just happens to be "special meat" from the Riverlands... heh

The quantities from this recipe should suffice for 48 lovely empanadas.

I must warn you, one is never enough.

1,5 k minced Freys. (ground Frey beef?) *

500 g spring onion

1k normal onion

100g butter

Salt, pepper, chili powder, cumin, paprika

3 boiled eggs

100 g green olives

48 pastry snacks

Put your Freys in boiling water, mix and drain them quickly. Fry the minced onions in butter, add the Freys, cook until the meat is done, then add the spices.

Place a spoonful of filling in top of each pastry snack, add some diced boiled egg and olives. Fold the disks in half, seal and crimp the edges and place them on an oiled ovenproof dish. Paint with beaten egg.

Bake for 15 to 18 minutes on a pre heated oven.

* I would reccomend using the average built Freys, not the thinnest ones, as their meat will be more tender.

Source: Utilísima (translated by me)

Wyman Manderly approved!

[The Merling Queen]

_{What meal is complete without a soup course!}

_{Southwestern Style Frey Soup}

_{This recipe is a great way to use leftover pulled Frey. Such a crowd-pleaser, I can't keep it in my house! It's great with crackers or your favorite tortilla chips.}

_Ingredients

• _{6 C. pulled Frey}
  
• _{2 28-oz. cans petite diced tomatoes, with juices}
  
• _{1 28-oz. can tomato puree}
  
• _{8 C. Frey stock}
  
• _{3 15-oz. cans black beans, drained and rinsed}
  
• _{2 16-oz. cans corn, drained}
  
• _{2 Tbs. olive oil}
  
• _{1 lg. red bell pepper, sliced}
  
• _{1 lg. yellow bell pepper, sliced}
  
• _{8 jalapenos or Serranos, sliced (can substitute a sliced green bell pepper if you do not want it to be that spicy)}
  
• _{1 med. onion, sliced}
  
• _{1/2 lg. red onion, sliced}
  
• _{5 garlic cloves, minced}
  
• _{4 Tbs. cumin}
  
• _{3 Tbs. chili powder}
  
• _{1 Tbs. chipotle chili powder}
  
• _{2 packets Spanish-style seasoning}
  
• _{salt and pepper, to taste}
  
• _{ground cayenne pepper, to taste (optional)}
  
• _{garnish (optional)}
  
• _{8 oz. grated cheddar or Mexican cheese mix}
  
• _{3 sliced scallions}
  
• _{1 bunch fresh chopped cilantro}
  
• _{sour cream}
  

_Directions

_{Put sliced red and yellow bell peppers, sliced jalepenos/Serranos, sliced yellow and red onion and minced garlic cloves in large stock pot. Toss vegetables with 2 Tbs. olive oil. Sweat vegetables over medium/low to low heat for about 5 minutes, stirring occasionally. Add petite diced tomatoes, tomato puree and Frey stock. Stir. Increase heat to medium/medium high until it comes to a boil. Then, lower heat to simmer. Add the drained and rinsed black beans, corn and pulled Frey. Season with cumin, chili powder, chipotle chili powder, salt and pepper and the optional ground cayenne pepper. Simmer for about 45 minutes or longer, stirring occasionally until soup reaches desired consistency. Serve in bowls. If desired, garnish by sprinkling with desired amount of shredded cheese, scallions, fresh cilantro and a dollop of sour cream.}

_{Source: Recipe4living.com}

_{This is a recipe that I submitted}

[Liar]

Wrapped Frey Kids

That is just the name of the dish, you can(must) use adult Freys for this recipe. It's very popular in my country, the original recipe is from the site www.utilisima.com

Ingredients

The kids:

• Frey's buttocks beef 6
  
• Salt and pepper
  
• Carrots 2
  
• Spring onions 2
  
• Smoked Frey bacon 50 g
  
• Flour 0000 c/n
  
• Vegetable oil
  

Bordelaise sauce

• Vegetable oil 3 tsp
  
• Onion 1
  
• Shallot 10
  
• Garlic 2 cloves
  
• Aromatic herbs 1
  
• Tomato extract 1 tsp
  
• White wine 250 cc
  
• Tomatoes 4
  
• Salt and pepper
  
• Brown sugar
  

Procdure

Frey kids: Cut the thin sheets of beef in half. Spice with salt and freshly ground pepper.

Put the carrots cut in canes on the center of every sheet of beef, twith the spring onions shredded in strips of 10cm long and the smoked Frey bacon in fine sheets.

Sprinkle each sheet with wheat flour and wrap.

Secure with chopstick to avoid that they open during the cooking. Then, sprinkle with wheat flour.

Put the stuffed beefs in a pressure cooker with oil. Brown slightly and remove.

Bordaleise Sauce: On the same pot, with slightly more oil, put minced garlic, the onion and the shellot. Remove and spice. Incorporate herbs, tomato extract and white wine, and let it drown.

Mix and incorporate a diced tomato, rectify seasoning and add brown sugar.

Put back the meat, cover and cook for 40 minutes once it is boiling.

Mounting: Remove and serve with mashed potatoes. Sprinkle with fresh chopped parsley.

Enjoy!

[Baitac]

Frey Ceviche

Ingredients

• 1 pound bay scallops tasty Frey raw meat
  
• 8 limes, juiced
  
• 2 tomatoes, diced
  
• 5 green onions, minced
  
• 2 stalks celery, sliced
  
• 1/2 green bell pepper, minced
  
• 1/2 cup chopped fresh parsley
  
• freshly ground black pepper
  
• 1 1/2 tablespoons olive oil
  
• 1/8 cup chopped fresh cilantro
  

Directions

1. Rinse scallops fresh Frey meat, and place in a medium sized bowl. Pour lime juice over it the scallops. The scallops Frey meat should be completely immersed in the lime juice. Chill the lime juice and Frey meat scallops all day or overnight until scallops the meat are is opaque (you cannot see through it them).
   
2. Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop Frey meat mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.
   

Feel free to substitute Frey meat with other types of Frey meat (shrimp, tilapia, tuna, snapper).

[Elder Sister]

What this thread needs is some Southern comfort food. Here's how I cook up a mess of Freys.

Cornbread Freys and dressing

In a large saucepan, boil Freys, two will may not be enough so buy an extra Frey just in case. Add giblets; season with salt and pepper and boil until meat is tender. Remove meat from bones and set aside. Set broth aside.

Bake cornbread in large black skillet; crumble into large bowl. Add cut up green onions, round onions, celery, 2 to 3 beaten eggs, and 3 chopped boiled eggs. Add 2 cups of white bread crumbs. Toss together then add as much broth as desired. To prevent dryness after baking, add enough broth to make soupy. Place in shallow baking dish and add pieces of Frey meat and give it a stir; bake at 400 degrees until lightly browned on top and set. Being careful not to overcook. Dressing needs to be moist not dry. Add ingredients to taste.

If you want to stuff a Frey, allow the stuffing mix to be a little dryer than you do cooking in open pan.

Serve with cranberry sauce and gravy. YUMMY.

[Zar Lannister]

What would an elegant meal be without a proper Paté Appetizer?

7. Frey Liver Paté

Ingredients

3 cups water

1 pound Frey liver

1 onion, thinly sliced

1/4 cup chopped onion

3 tablespoons cooking sherry

3/4 cup butter, softened

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon ground mace

Directions

In a saucepan, combine water, Frey livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.

Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for at least 1 hour before serving.

Serve with your choice of toast, may be served in an Assiette de hors d'ouvre accompanied by Fig or Red Bell Pepper Balsamic Jams and/or fresh arugula. You may combine with your favorite blue cheese in a platter as well.

Source: William Anatooskin @ AllRecipes.com

[Gillio]

• Spicy Frey Ribs
  
• 
  
• 125ml (1/2 cup) honey
  
• 80ml (1/3 cup) tomato sauce
  
• 60ml (1/4 cup) soy sauce
  
• 2 tbs hoisin sauce
  
• 3 garlic cloves, crushed
  
• 2 tsp finely grated fresh ginger
  
• 1 tbs olive oil
  
• 1-1 1/2 tsp chilli powder
  
• 8 (about 1.2kg) Frey spare rib rashes
  
• Vegetable oil, to grease
  
• Steamed jasmine rice, to serve
  
• Mixed salad leaves, to serve
  

1. 
   Combine the honey, tomato sauce, soy sauce, hoisin sauce, garlic, ginger, oil and chilli powder in a small bowl.
   
2. Step 2
   Place ribs in a large shallow glass or ceramic dish and pour over the honey mixture. Turn the ribs to evenly coat. Cover with plastic wrap and place in fridge, turning occasionally, for 6 hours or overnight to develop the flavours.
   
3. Step 3
   Preheat oven to 210°C. Line a baking dish with foil and pour enough water over the base to cover (this helps prevent excess marinade from smoking). Brush a wire rack with oil to lightly grease and place in the baking dish over the water. Remove the ribs from the marinade and arrange, in a single layer, on the wire rack. Reserve marinade.
   
4. Step 4
   Place the reserved marinade in a small saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 1-2 minutes or until sauce thickens slightly.
   
5. Step 5
   Meanwhile, bake the ribs in preheated oven, turning and basting occasionally with the marinade, for 40-50 minutes or until ribs are golden brown and sticky. Remove the ribs from oven.
   
6. Step 6
   Divide the rice among serving plates. Top with spicy Frey spare ribs and serve immediately with mixed salad leaves.