Wednesday, July 22, 2009

Chicken Paprikash (Csirke Paprik'as)




















I have chosen to publish this recipe in it's simplest form to accentuate the star ingredient,imported Sweet Hungarian Paprika.
This recipe is oven roasted and finished on stovetop and may be served on or off the bone with Kluski noodles, homemade spaetzle or gnocchi.
To minimize fat and for best flavor,it should be cooked a day in advance and refrigerated overnight to ease fat removal.

ingredients:
3 1/2 pounds large, meaty skin on chicken thighs
(@ 6 thighs on the bone)
6 tablespoons unsalted butter,room temperature or melted
1-2 large cloves garlic,minced or 1 teaspoon garlic powder
2 teaspoons Kosher salt
1/4 cup imported Sweet Hungarian Paprika (from SZEGED)
2 large yellow onions,peeled,halved and thinly sliced
1 cup white wine
1 1/2 cups rich chicken stock or 1 (Knorr brand) chicken bouillon cube dissolved in 1 1/2 cups hot water
2 tablespoons cornstarch dissolved with 2 tablespoons cold water
1/4 cup sour cream or creme fraiche
1 pound kluski noodles(Mrs. Weiss' brand) or homemade spaetzle
Chopped fresh flat leaf parsley to garnish

method:
Preheat oven to 450 degrees with rack in lower middle of oven.
Wash and pat dry chicken thighs.
In a small bowl,mix together butter,garlic,salt and paprika until well combined.
Rub butter compound under skin and all over surface of chicken.
Spread sliced onions evenly on the bottom of a 9x13x2 inch baking pan, lay chicken on top and drizzle with 1/2 cup white wine.
Roast for 10 minutes at 450 and then reduce heat to 375 degrees and bake another 30-45 minutes until the juices run clear and the internal temperature has reached @ 165-170 degrees.
Remove chicken to a separate bowl and allow to cool 15 minutes.
Remove skin and pull meat off bone(optional,you may leave whole as the skin is delicious).
Pour onions and cooking liquid from pan into a large deep pot or skillet and mix in remaining 1/2 cup wine and all of chicken stock.
Add chicken to pot and refrigerate covered overnight for best flavor and to ease removal of fat.
Chilled fat will be deep red and easy to skim off the surface. Refrigerate or freeze fat for another use if you like.
To serve,cook noodles in 4-6 quarts salted boiling water.
Drain and keep warm with a drizzle of oil or melted butter stirred into noodles so they don't stick together.
Meanwhile,bring stew to a slow simmer over medium heat.
When stew has come to a boil,stir in cornstarch mixture to thicken sauce.
Cook 10 minutes until sauce is thickened and chicken is heated through.
Remove from heat and stir in sour cream or creme fraiche until incorporated.
Add kluski noodles to pot and stir to thoroughly coat noodles and transfer to a large heated platter
or serve stew on top of noodles,spaetzle or gnocchi.
Top with fresh chopped parsley.
Yield:4-6 servings

Tuesday, July 14, 2009

Vegetarian Tortilla Pie


ingerdients:
4- 10 inch diameter flour tortillas
8 oz can Goya Spanish Style Tomato Sauce
1-2 Chipotle peppers in Adobo
1- 10 oz. box frozen chopped spinach,thawed and squeezed dry
1- 15.5 oz. can Garbanzos,drained,slightly mashed
OR 15.25 oz can drained,rinced black beans
1- 15.25 oz. can Golden Corn,drained
1/2 cup chopped red onion
12 oz. Cheddar or pepper jack cheese,shredded
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
few grinds fresh black pepper
method:
Cut out 4 tortillas into rounds using the bottom of a 10 inch spring form pan.
Return bottom of spring form to pan and clasp shut.
In a medium bowl,combine thawed,well drained spinach,mashed garbanzos (or black beans),corn,and onion,cumin,garlic powder salt and pepper.
In a blender,combine spanish tomato sauce and 1 or 2 chipotle peppers in adobo (to taste) and puree until smooth.
To assemble ,place 1 tortilla on bottom of spring form pan and spread with a tablespoon or so of tomato chipotle puree.
Top with 1/4 spinach/bean mixture and 1/4 of shredded cheese.
Repeat with remaining layers of tortillas,sauce,spinach bean mixture and cheese.
Bake in a preheated 400 degree oven @20-30 minutes until top is slightly browned and bubbly.
Cool 5 minutes and run a knife around out inside edge of spring form to loosen, unclasp spring form and carefully remove.
Cut into wedges and serve with sour cream and hot sauce if desired.
6-8 servings

Tuesday, March 24, 2009

Caribbean Pepper Pot Stew


ingredients:
-for broth
1 pound pork neck bones
2 quarts water
1 quart beef stock
1 large onion,halved with peel left on
1 head garlic, with peel,cut in half through cloves
1- 4 inch piece ginger,peeled and quartered
1 tablespoon Kosher salt
1 tablespoon whole peppercorns
1 tablespoon whole allspice berries
2 sticks cinnamon
2 bay leaves
-for stew
1 pound flank steak or stew beef,cubed
1 teaspoon Kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
1 large onion,diced
2 stalks celery, diced
1/2 cup carrot ,diced
1 tablespoon cumin seed,toasted and ground
1 teaspoon allspice berries,toasted and ground
1 - 28 oz. can whole tomatoes,hand crushed
6 chinese dried chili peppers
1- 6 inch long yuca,peeled and diced
2 sweet potatoes or yams,peeled and diced
2 cans yellow pigeon peas,drained
1 red pepper,diced
1 bunch kale or collard greens,chopped
1/4 cup cilantro,chopped
fresh limes,quartered
Cooked rice if desired for serving
Method:
For broth,put pork neck bones in a large Dutch oven and top with 2 quarts water,beef stock,onion,garlic,ginger,salt, peppercorns,allspice berries, cinnamon sticks and bay leaves. Bring to a boil over medium high heat and skim off scum that comes to surface. Reduce heat and simmer 45 minutes. Strain broth into another pot and discard solids. Wash and dry Dutch oven.
Cut beef into stew size pieces and season with salt and pepper.
Return Dutch oven to stovetop and heat olive oil over medium high heat. Add beef and brown well on all sides . Add chopped onion,celery and carrot and saute' until softened. Meanwhile in a small pan,toast cumin seed and allspice berrys until aromatic and grind well in spice grinder. Add to meat oven along with tomatoes,chilis,and reserved broth. Bring to a boil and reduce heat to a simmer. Cover and continue cooking on very low heat stirring occasionally for 1-2 hours or until meat is tender.
Remove cover, increase heat to medium and add yuca, sweet potatoes and drained pigeon peas. Boil slowly for 30-40 minutes until vegetables are tender. Add red pepper and greens. Cover and cook until greens are just wilted @ 5 minutes.
Serve stew in large bowls garnished with cilantro, a squeeze of lime and a 1/4 cup of cooked rice per bowl if desired.
Yields 6-8 large servings

Friday, March 6, 2009

King Karl's Sour Ring Bologna

King Karl's Sour Ring Bologna
ingredients:
2 pounds good quality ring bologna,halved and sliced 1/4 inch thick
2 large sweet yellow onions,peeled,quartered lengthwise,sliced
3 tablespoons dijon mustard
1/4 cup sugar
2 teaspoons kosher salt
1 tablespoon fresh ground pepper
1/4 teaspoon garlic powder
1 teaspoon caraway seeds (optional)
3/4 cup apple cider vinegar
1/4 cup vegetable oil

method:
Combine sliced ring bologna and onions in a large bowl.
In a medium sauce pot, combine mustard,sugar,salt, pepper,garlic powder, caraway and vinegar.
Whisk in oil until emulsified.
Bring to the boiling point on medium heat and remove from heat.
Immediately toss hot dressing with bologna and onions.
Cover bowl or transfer to a gallon sized ziplock bag and seal.
Refrigerate overnight or longer,mixing periodically to keep bologna well coated.
Serve cold or at room temperature on top of thick sliced dark rye or pumpernickle bread.