William Penn Life, 2006 (41. évfolyam, 2-12. szám)
2006-10-01 / 10. szám
The Hungarian Kitchen Continued from Page 14 they are dissolved. Add the tomato paste, honey, mustard and vinegar. Reduce heat to simmer and cook for at least I Zi hours or until it becomes slightly thick. In a stockpot place the ribs and cover with water then bring to a boil. Reduce the heat and simmer the ribs until they are tender. Remove from the water, cool down and put in a plastic storage container. Pour the barbecue sauce over the ribs and refrigerate overnight. Preheat your grill to medium and place the ribs on the grill. Turn after 10 minutes and brush the excess sauce on the ribs. Turn after another 10 minutes and brush more sauce on the ribs. When done cut into serving pieces and serve hot on a platter. Hungarian Chili I lb. ground beef I lb. ground pork 28-oz. can crushed tomatoes 28-oz. can kidney beans, drained I large white onion, diced small 3 cloves fresh garlic, minced 3 bay leaves Zi cup chili powder % cup hot paprika % cup sugar Salt & pepper to taste In a skillet brown the beef and the pork then add the minced garlic and the onions. Cook the onions and garlic until they are golden brown. Drain off all but three tablespoons of the meat drippings. Add the tomatoes, kidney beans and all the spices. Stir well and adjust taste with salt and pepper. Simmer on the stove for 25 minutes then serve hot to your fans. If you want a thicker chili just add a few tablespoons of tomato paste. Hungarian Half-time Salsa 4 medium vine-ripe tomatoes I bunch scallions 3 garlic cloves, minced 3 tablespoons chopped fresh parsley 3 tablespoons tomato paste 3 tablespoons canola oil I tablespoon water I teaspoon Hot Hungarian paprika g ie jp e s Salt & pepper to taste Remove the top core of each tomato using a paring knife. In a mixing bowl combine all the ingredients and taste. Adjust seasoning to make it as hot as you like with the hot paprika. Also adjust flavor with salt and pepper. Transfer to a plastic container and refrigerate overnight. At the game stir the salsa then serve cold to your fans. This salsa also goes well over hamburgers. Home Team Hot Wings 24 chicken wings I cup honey 1 cup soy sauce 3 cloves minced garlic 2 tablespoons fresh-squeezed lemon juice 2 tablespoons Worcestershire sauce I tablespoon hot paprika 1 teaspoon salt Zi teaspoon pepper 2 tablespoons Tabasco sauce Wash chicken wings and pat dry with paper towels. Pre-heat oven to 350 degrees. In a mixing bowl combine all the other ingredients and mix well. Put the wings in the mixing bowl and toss, coating them. Pour the wings and the sauce into a shallow greased baking pan and bake for 45 minutes or until done. Transfer to an insulated container and transport to the game or serve hot to your fans with celery sticks. Gridiron Grilled Pizza 16 oz. shredded Mozzarella cheese 3 packages (4 each) of pita breads Zi lb. sliced peppers Zi lb. sliced onions 28-oz. jar marinara sauce Zi lb. Hungarian salami OR Zi lb. kolbász cut into chunks Prepare all the products and put into plastic containers to take with you. Heat up your grill to medium heat then toast the pita breads on one side until they are crispy. Turn them over and top with sauce, cheese and whatever topping you choose. Loosely cover the pitas with aluminum foil to trap heat, melting the cheese and heating up the sauce. Grill for 5 minutes. Check pizzas and cook longer if needed. Serve hot. Game-time Grilled Veggies I lb. carrots cut on the bias I lb. red peppers cut into large strips I lb. green peppers cut into large strips I lb. zucchini cut on the bias I lb. summer squash cut on the bias I lb. red onions cut into %-inch slices I lb. portabella mushroom slices Canola oil Salt & pepper to taste Granulated garlic Prepare the vegetables and pack into a plastic container. Use a container a little larger so there is room to shake the veggies. Add some oil, salt, pepper and the garlic. Shake the container to coat all the veggies then refrigerate overnight. At the game heat up your grill to medium heat then place all the veggies on the grill to cook. Use a long pair of tongs to turn the veggies until they are done. Serve hot. Eat as is or with Hungarian Salsa. Sideline Steaks 7 sirloin steaks trimmed (8 oz. each) I cup teriyaki sauce Zi cup cream sherry Z* cup honey I tablespoon Hungarian paprika 3 cloves garlic mashed Salt & pepper to taste Place the steaks in a plastic covered container large enough to hold them all. Mix the teriyaki, sherry, honey, garlic and spices together. Pour the mixture over the steaks and marinate overnight with the cover on. Preheat your grill to medium heat and cook your steaks the way you like them. Keep turning the steaks so they don’t burn or char. Serve with your favorite Caesar salad recipe. William Penn Life, October 2006 19
