Posted on 03/01/2020 4:17:51 PM PST by Jamestown1630
I went to a 'Fat Tuesday Potluck' last week, and one young lady brought Shrimp Etouffee, which I had never had. Instead of rice, she served it over grits, and I was in Heaven.
Here is Chef John's recipe, thoughtfully adapted to frozen shrimp because it's all that many of us can procure:
http://www.youtube.com/watch?v=Vx1yprdgs80
We're coming up on Asparagus Time, and I'm looking for new ways to use it. We can get it nearly all year now, but find the nice big ones in Summer. We usually put it on a baking sheet, drizzle with olive oil, salt and pepper, and roast it. But if you have favorite recipes, please share.
-JT
I’m going to try beef guyas using good beef so it doesn’t have to cook so long. I know the cucumbers won’t be right but they’ll be what they are.
I like sriracha in limited applications. But it’s sorta ‘sweet’.
I like Tabasco, better.
Using canned dark red kidney or string beans is quick, the recipe is extremely easy and delicious, and you don't have to let either soak, as you do with lentils. If you don't know how to make the dish, I'll post it.
The story about beef goulash is as follows and very true: On the first day, you may feed it to beggars, the second day to your servants, and on the third day you and your guest may eat it. And that's with slooooooooooooooooow cooking! In a pinch, I'll serve it on the second day; however, on the first day, not after hours of slow simmering, even using THE most expensive, succulent cut...YUCK!
How about you just do the chicken ;paprikas ( the knukedli is perfect with it,so is the sweet & sour string beans ), and finish up with palacsinta for desert? You could make the cumcumber salad before and just tell them how to make it. But do whatever you're most comfortable doing! :-)
You have such a discerning palate.
Of course, the recipe can be tweaked anyway you want it.
How thick do you slice your cucumbers? I shave mine on a grater and they’re fine in a couple of hours.
NOTE: I’ve made this three times, now. I stopped messing with the ‘flour your hands and make it into a ball’ part and just plop it from the bowl (using a spatula) onto a sheet of parchment paper. When the pot is good and HOT, I put the parchment paper in the pot, cover & bake.
Turns out great, no wasted flour and no flour all over the loaf of bread. The bottom crust turns out less tough, too, but you do need a proper bread knife to cut it easily.
I use a mandolin with the thinnest blade/opening possible. My cucumber slices are thinner than tissue paper and you can read a newspaper through them.
I actually learned how to slice them using a potato peeler, as a child and my slices were about as thin that way too.
Do you top it off with white pepper and/or a dollop of sour cream? I don't use either, but have seen it served this way in the Hungarian recipe book I have, that was written by Edward Weiss. He's the grandson of Paprika Weiss, who was the originator/owner of THE premiere importer and seller ( through his self named store ) of real Hungarian paprika ( and later, other Hungarian spices, foods, and other products ), in NYC. My family knew that family and that's where they, and I always bought paprika and other things.
I use the side of a grater. It makes paper thin slices, thinner than my mandolin. If I make summer ones, I use sugar, water a little dill and sprinkle parpika on it. Otherwise, sugar, vinegar and sour cream and sprinkle with paprika.
Do you use a tool, or do you make your nokedli by hand? We've always done it by hand and yes, I do get very tiny pieces that way, IF I want them that small.
Majas Galuska
1 raw chicken liver chopped very fine
4 sprigs of parsley chopped fine
1 small onion grated
4 eggs
1/2 tsp of salt
Dash of black pepper
2 cups of flour
Mix all ingredients thoroughly. Drop by 1/2 teaspoonful into salted water or chicken stock for soup. Cook about 20 minutes or until done. Water can be added if the batter is too stiff.
My Mom used to make this as soup. She added spring onions or fresh spinach to round it out.
I have a recipe for Makos Torta...Poppy Seed Cake
It is in my recipe book from 1956 titled Hungarian Recipes of our Mothers
I used to make them by hand but I bought a gadget from Hungary that is much faster. Now, do you fry your nokedli afterwards? I do using butter and bacon fat and add small bits of bacon. You haven’t lived unril you’ve done it that way.
My great grandmother used to make it in a horseshoe shape and IIRC, the dough was a cross between a puff pastry and a yeast one,with a shiny glaze on top, which was perhaps an egg wash. The fulling, as near as I can tell, was crushed poppyseeds, honey,and Sultans ( yellow ) raisins.
WOW...never even heard of nor have ever seen that book. I wonder if one can get it on Amazon.
I still make them by hand and after a lifetime of making them, am VERY fast. :-)
Are you familiar with a dish I know as "dirty noodles"? I don't know what it's called in Hungarian and what my family called this dish is a translation from German. It's cooked thickish egg noodles spread with lekvar, with chopped walnuts and sprinkled with a bit of cinnamon. My grandfather liked to have as a brunch dish. And I've never found it any Hungarian cook book I have.
That’s Hungarian?
NoPardons gave me a Liptauer recipe that I tried once - it turned out very well, even though I didn’t have the correct paprika.
Hungarians make THE best desserts in the world and use poppyseeds in quite a few of them.
Now that you have REAL paprika from Szeged, you should make the Liptauer again.
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