William Penn Life, 2008 (43. évfolyam, 1-12. szám)
2008-05-01 / 5. szám
fhe }iivnpr\m Kitchen Hungarian Chicken Breasts 4 chicken breasts, skin on, 6 ounces each Zi cup canola oil 1 tablespoon Hungarian paprika Zi tablespoon granulated garlic Zi tablespoon kosher salt In a non-reactive container, pour in the oil, then add the dry ingredients and mix well. Coat each piece of chicken with the oil mixture and leave in the container. Cover and refrigerate overnight. Heat a skillet and sauté the chicken, skin side down, until it turns golden brown with a reddish color from the paprika. Finish your chicken in a 300 degree oven for 20 minutes or until the internal temp is 165 degrees. Serve with a fresh green vegetable and mashed potato. Oriental Beef Barbecue 2 lb. flank steak Zi cup rice vinegar Zi tablespoon minced garlic Zi tablespoon fresh grated ginger 3 tablespoons soy sauce 3 tablespoons sesame oil 3 fresh hot chilies washed, cored and split Put the steak in a container with a lid. Mix all other ingredients together, then pour over meat, coating both sides evenly. Cover the meat and marinate overnight in the refrigerator. Put the meat in a baking dish and pour the marinade over the top. Cook in the oven at 350 degrees for 10 minutes, then check for doneness. If meat is too rare, continue cooking in 5-minute intervals until done. When meat is done cut across the grain in thin slices. Paprika Potatoes I lb. Yukon Gold potatoes peeled, cut into /2-inch cubes 3 tablespoons canola oil I medium Vidalia onion diced small 3 tablespoons sweet Hungarian paprika I teaspoon white pepper I teaspoon kosher salt eec/pss Boil potatoes until they are cooked halfway through. In a skillet heat the oil, then sauté the onions until they are golden brown. Stir in the paprika and mix well. Add the potatoes and continue cooking until they are done and evenly coated with the paprika mixture. Season the dish with the salt and pepper, then serve hot to your guests with a meat entrée. Mediterranean Salad I head Romaine lettuce washed, dried and cut for salad 4 Roma tomatoes sliced 'A-inch thick I small red onion peeled and sliced thin Zi cup Kalamata olives pitted and chopped I cup crumbled Kasseri cheese Zi tablespoon minced shallots I teaspoon wine Dijon mustard Zi teaspoon white pepper Z* cup white Balsamic vinegar V* cup olive oil % teaspoon savory % teaspoon thyme % teaspoon basil Z* teaspoon Greek oregano On a serving platter arrange the lettuce to cover entire dish. Spread the tomatoes evenly over the lettuce, then place onions over the tomatoes giving a layered effect. In a mixing bowl combine all other ingredients and blend well. Drizzle this mixture over the salad and serve your guests. Walnut Kalács 4 cups flour Zi teaspoon kosher salt Zi cup sugar I cup warm whole milk Zi cup melted butter I fresh yeast cake I lb. walnut filling Z* cup walnut oil Dissolve the yeast in lukewarm milk. Mix the ingredients in the order given. Add the milk mixture to the dry mixture and knead lightly. Place in a greased bowl and let rise in a warm place for two hours. Place on a floured board and divide into three balls. Shape the balls into rectangles then fill with one third of the walnut filling. Roll up like a jelly roll and place on a greased baking pan to let rise for 45 minutes. Brush with the walnut oil and bake in a 350 degree oven until the crust is gold brown and smells of toasted walnuts. Cool then slice and serve to your guests. If there’s a topic you would like to see covered in The Hungarian Kitchen, or if you have any comments, questions or other suggestions for Chef Béla, then please write to the chef at: William Vasvary 190 Fern Avenue Rye, NH 03870 Or, you can write to: The Hungarian Kitchen, c/o William Penn Association 709 Brighton Road, Pittsburgh, PA 15233 Visit the Chef s website: www.hungariankitchen.com 10 William Penn Life, May 2008
