William Penn Life, 2004 (39. évfolyam, 1-12. szám)

2004-08-01 / 8. szám

The Hungarian Kitchen

Hungarian Hamburgers

I pound ground beef I pound ground pork

5 slices white bread 3 whole eggs

I tablespoon kosher salt

1 small white onion minced

2 garlic cloves minced

I tablespoon fresh parsley minced Vi tablespoon black pepper

1 tablespoon Hungarian paprika

Put bread in food processor and blend until it becomes crumbly. In a mixing bowl, add bread and eggs and beat well. Add everything else except the meats and blend well. Now add the meats and hand mix until you have a firm mixture. Make patties and refrigerate for 30 minutes. Cook over a charcoal or gas grill until done. Makes 10 to 12 four-ounce patties.

Hungarian Hamburgers 2

2 pounds ground pork

3 slices white bread 2 whole eggs

I tablespoon kosher salt

1 medium white onion minced

2 garlic cloves minced

Vi tablespoon black pepper

In a mixing bowl, combine all ingredients until blended well. Make patties out of mixture and refrigerate for 30 minutes. Fry in a black iron skillet or cook on a charcoal or gas grill until done. Makes 10 to 12 fourounce patties

Hungarian Spicy Chicken

Vi cup ketchup Vi cup chili sauce V* cup cider vinegar V* cup water

I tablespoon Worcestershire sauce I tablespoon brown sugar I tablespoon minced garlic I tablespoon minced onion I tablespoon Hungarian paprika I tablespoon kosher salt I teaspoon black pepper I teaspoon red pepper flakes

6 chicken thighs 6 chicken legs

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Combine all ingredients except chicken in a mixing bowl and blend well. Wash chicken and pat dry with paper towels and place in a flat container. Pour the liquid over the chicken pieces coating each one and let marinate over night Cook chicken on a gas or charcoal grill using the marinade to brush over the chicken for extra flavor as it cooks. Garnish chicken with chopped parsley and serve your guests.

Hungarian Hot Lecsó

2 green peppers

2 red peppers

3 Hungarian banana peppers

2 medium onions thinly sliced

3 tablespoons canola oil

I tablespoon white vinegar I tablespoon granulated sugar Kosher salt and pepper to taste

1 tablespoon Hungarian paprika

4 tomatoes skinned and diced.

Wash all the vegetables and pat dry with paper towels. To prepare tomatoes, cut out the core and drop them in boiling water for a minute. Remove from water and let cool. Skin should easily peel away when scraped with a paring knife. Dice tomatoes and set aside. Cut peppers into strips and onions into fine slices. In a skillet heat the canola oil, add onions, and cook until soft Add paprika and stir well. Add all the peppers and cook until they are limp. Add tomatoes and cook another 10 minutes. Add sugar and vinegar, adjust seasoning. Serve hot.

Cucumber Salad (Uborka Saláta)

3 medium cucumbers peeled and sliced thin.

2 teaspoons kosher salt

3 tablespoons cider vinegar 3 tablespoons water

I teaspoon brown sugar I teaspoon Hungarian paprika

I garlic clove minced Kosher salt and pepper to taste

In a mixing bowl, slice cucumbers thin and sprinkle with 2 tablespoons salt. Let stand for 45 minutes. In another bowl, combine all other ingredients and adjust the seasoning. After 45 minutes drain any excess liquid from cucumber slices and pour dressing over the cucumbers. Adjust seasoning and chill until ready to serve.

Hungarian Potato Salad (Magyar Krumplisaláta)

10 medium white potatoes 3 hard-boiled eggs chopped Vi cup chopped celery Vi cup chopped red pepper Vi cup chopped red onions Vi cup cider vinegar I to 2 cups sour cream Vi tablespoon kosher salt I teaspoon black pepper I teaspoon granulated garlic

1 tablespoon Hungarian paprika Chopped fresh parsley

Cut potatoes into medium cubes and cook until tender but not mushy. Set aside to let cool. In a mixing bowl combine sour cream, vinegar, salt, pepper and garlic mixing well. Stir in chopped egg, celery, peppers and onions. If mixture is too thick, add a bit more vinegar. Pour this mixture over potatoes and gently stir until well blended. Adjust seasoning then chill until ready to serve. Garnish with parsley, serve your guests.

Spicy Beet Salad (Cékla Saláta Tormával)

2 cups sliced beets Vi cup cider vinegar 1/3 cup beet liquid

V* cup prepared horseradish 2 tablespoons brown sugar I teaspoon caraway or celery seeds Kosher salt and pepper to taste

Drain beets and put in mixing bowl saving I /3-cup of liquid. Add all other ingredients to bowl and toss lightly. Refrigerate overnight to marinate. Toss lightly before serving.

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Williu Pen Life, August 2004