Amerikai Magyar Szó, 1985. január-június (39. évfolyam, 1-26. szám)

1985-02-21 / 8. szám

8.

AMERIKAI MAGYAR SZÓ

Thursday, Feb. 21. 1985.

Hungarian Culinary weeks in USA

The return of real Hungarian Salami

PICK, the first authentic Hungarian salami available here in over 45 years, is imported by the Liberty/Ramsey division of Universal Foods.

For the first time in over 45 years, real Hungarian salami - the authentic air-cured, richly-spiced, fine-grained product of Hungary - will once again be available to the American consumer.

The legendary salami (Hungarians call it szalámi) made its first American appearance at Booth #1019 at the International Fancy Food Show, Sunday to Tuesday, February 17 - 19th, at the Los Angeles Convention Center.

Among the multitude of countries .that produce salami, Hungary has always been famous for the sensuous depth of flavor and aroma of its hard salami product. During the 45 years that authentic Hungarian salami was on the culinary "missing list", many imitations have been attempted, but none could duplicate the unique spicing and texture of the original.

Hungarian salami traditionally comes from the region surrounding the city of Szeged in southeastern Hungary. The ancient city is surrounded by lush farms which produce the prime pork and sweet red peppers from which first quality rose paprika is made.

In addition to its elegant flavor, PICK Hungarian Salami is unusually low in preservative content and has a long shelf life. Unopened, it will keep for several months without refrigeration. In addition, because the salami yields up to 35 slices from a quarter pound, one full-flavored slice contains only about 12 calories - less than a diet cracker.

PICK Hungarian Salami will be available in both 1 lb. and 2 3/4 lbs. sizes.

The Hotel Inter-Continental New York and Pan American World Airways have joined together to bring a Hungarian Culinary team from Budapest to New York and points southwest.

The Hungarian team, including awardwinning chefs, patissiers and musicians, are from the Hotel Duna Inter-Continental. Their U. S. tour began in New York and lasted from January 22 through 31,

1985.

From New York, the team moved on to the New Orleans Inter-Continental where they presented a Hungarian menu and performances in the Veranda Restaurant from February 4 through 15. The Houston Inter-Continental's Brasserie Restaurant is the final stop, where Hungarian Culinary Weeks will take place from February 18 through March 1.

Although the Budapest team is vastly experienced in the exporting of Hungarian Culinary Weeks - - having taken the show on the road to 23 Inter-Continental hotels is such diverse locations as Caracas, London, Tokyo, Bombay, Frankfurt, Rio and Athens - - the 1985 tour is their first to the United States.

Here is one of their favorite recipes:

CHICKEN PAPRIKAS WITH MUSHROOMS

four - six servings

The Hungarian government has again made it simpler for travellers to come to Hungary, in keeping with its policy of open tourism. Foreigners now need to be registered within 48 instead of 24 hours arrival; the formalities are looked after by those poviding accomodation.

Those traveling to Hungary regularly may now obtain multiple-entry visas valid for three months.

Ingredients

2 Chickens (cut into eighth's)

1 cup Lard

2 cups Onions (diced)

1 cup Green Peppers (diced)

1 cup Tomatoes (Peeled, seeded, and diced)

2 cup Flour

2 cups Mushrooms (sliced)

2 Tbl. Hungarian Paprika

5 cups Chicken Stock

1 pint Sour Cream

Preparation

1. Heat lard in a large saucepot. Add chicken and brown on all sides. Remove chicken.

2. Add onions, mushrooms, and paprika, and saute until onions are transparent.

3. Add flour and stir. Cook for five minutes.

4. Add stock and bring to a boil.

5. Return chicken to stock mixture, along with tomatoes and green peppers. Simmer for about 30 minutes, until chicken is cooked throughout.

6. Serve with rice or boiled potatoes.

Foreigners (for instance US citizens) who come to Hungary from Vienna on an organized trip including hotel accommodation provided by an Austrian travel agency (including Ibusz - Wien) may stay in Hungary up to 48 hours wjthout a visa,, provided they possess what is called a sightseeing permit, which costs Ft 100 (c. $2). (As before, no visas are required by Austrian or Finnish citizens.)

The Nowhere Man at the Subway Stairs

I've seen you for over a year,

As I climb up from the subway stairs.

People stop in awe, at your image, then jeer,

Unlike the others, you seem to have no cares.

From any passerby, you beg for small change,

You are the real nowhere man in this nowhere land,

Idly standing, staring and arranging your bags.

I tell myself, this fellow is more then a bit strange.

You 're an enigma, I can't understand.

One day, I decided to investigate at closer range.

Upon hearing your usual plea for petty subsistence,

I queried: What are you doing with those bags of rags?

Are you a hobo?

You said: No! Not that, no!

Then I asked: Are you an undercover cop?

A year ago - a guy like you would have made me tense.

My curiosity stimulated by the unknown couldn't stop.

Finally I asked: What are you doing here?

You replied: I'm just hanging out! - Then you gave me your phone number,

Scrawled on a napkin twice,

As usual, you asked if you could buy me coffee, soda or something,

As usual, I said: No thank you, I don't want anything.

My curiosity, not quite appeased, keeps me from a placid slumber.

It echoes in your voice,

You beg for more than material aid,

Soon when I am licensed, I can provide psychological assistance,

If and only if it is not met with any resistence.

Emese Margaret Sándor

Chef Gyula Gullner Hotel Duna Inter-Continental Budapest

NOW IT'S SIMPLER THAN EVER TO ENTER HUNGARY

Please give this issue to a friend

L