William Penn Life, 2006 (41. évfolyam, 2-12. szám)
2006-05-01 / 5. szám
The Hungarian Kitchen Kolbász 12 lbs. fresh pork 2 large onions (optional) 3 tablespoons paprika 6 tablespoons black pepper 1 tablespoon cayenne pepper 2 cups garlic water 5 tablespoons salt To make garlic water, clean 7 heads of garlic and crush into 2 cups of water. Grind the pork and the onions into a large pan. Add the seasonings and the garlic water. Mix very well and adjust the seasoning with more salt if needed. Stuff mixture into cleaned sausage casings and tie off both ends. The sausage will last in the refrigerator up to one week. The pork does not have to be lean. Boil the kolbász in a small amount of water then fry until outside casing is crisp. Serve with your favorite recipe for potatoes and a crusty rye bread. Steak & Kidney Casserole 1 lb. calf kidneys 2 cups water 1 tablespoon salt 2 tablespoons all purpose flour 1 teaspoon salt Va teaspoon ground black pepper 2 lbs. beef steak cut into bite size pieces 4 tablespoons butter 4 shallots chopped fine I cup beef bouillon I bay leaf I teaspoon chopped fresh parsley Za teaspoon ground clove V* teaspoon ground marjoram /i lb. sliced sautéed mushrooms I tablespoon Worcestershire sauce Clean and split the kidneys removing the fat and large tubes. Soak in the 2 cups of water with the tablespoon of salt added for one hour then dry and cut into I -inch pieces. In a bowl mix the flour, salt, pepper then roll the kidney and beef pieces coating them well. Melt the butter in a skillet and sauté the shallots. When shallots are translucent add the beef and kidneys. Brown the meat slightly making sure to turn the pieces. Add PEC/PES the bouillon, bay leaf, parsley, cloves and marjoram. Cover skillet and cook on low heat for I % hours or until the meat is done. Stir in the mushrooms and Worcester-shire sauce. If liquid is too thin, thicken with a little cornstarch and water. Serve hot over rice or egg noodles. Calves Liver I lb. sliced onions 1 lb. or 4 slices of Calves Liver 2 tablespoons all purpose flour 2 ounces butter lA teaspoon salt Za teaspoon black pepper 3A cup dry sherry In a small bowl add flour, salt and pepper. Toss the liver slices in the bowl to coat with the flour mixture. In a skillet melt the butter and sauté the onions until they are golden brown. Add the liver and cook for 3 to 5 minutes until the liver is done. Add the sherry the last minute of cooking and stir well. Serve your guests right from the skillet. Jellied Pigs Feet 3 lbs. of pigs feet scrubbed clean and split 2 large onions peeled, medium diced 2 large carrots peeled, medium chopped 7 garlic cloves peeled and crushed I tablespoon Hungarian paprika I tablespoon salt I teaspoon black pepper In a large saucepan put the pigs feet into 2 quarts of water and bring to a boil. Drain off the water and add 2 quarts of fresh water along with the onions, carrots, garlic, paprika, salt and pepper. Wash the pigs feet in cold water then put back into the pot. Cook for 3 hours until the feet become tender. Skim the water and remove foam to keep the broth clear. When pig’s feet are cooked and tender put them into a shallow dish that you can refrigerate. Strain the broth then pour it over the feet and chill for at least 8 hours. Sprinkle paprika and a little vinegar over the pig’s feet before serving. Honey Ginger Sauce Tripe 1 Zi lbs honeycomb tripe 2 tablespoons butter Za teaspoon fresh ground black pepper Za teaspoon freshly grated ginger I teaspoon celery seed 1 teaspoon honey 2 teaspoons sherry or sherry vinegar I cup beef stock I teaspoon finely chopped fresh mint Salt and pepper to taste. Rinse and dry the tripe then cut into 2-inch pieces. In a large skillet melt the butter then fry the tripe sprinkling the pepper, ginger and celery seed onto the pieces. Cook for 7 minutes then add the honey, vinegar and beef stock. Bring to a boil then lower heat to a simmer for 20 minutes. Skim the surface for any foam that might form. Add the mint then simmer for another 20 minutes. Chicken Liver Paté V2 cup sweet butter I cup of sliced onions I Za lbs of chicken livers 1 hard boiled egg 2 tablespoons of cognac Z-i teaspoon salt Za teaspoon black pepper 3 scallions chopped fine for garnish In a skillet add 2 tablespoons butter and sauté the onions until golden brown. Remove onions and set aside. Add the remaining butter and sauté the chicken livers over medium heat until they are golden brown. The liver should be pink on the inside. Put half the onions, liver, egg and cognac in a blender and process at low speed just until smooth then put into a separate bowl. Repeat the process with the remaining ingredients. Stir in the salt and pepper and put into a serving crock. Refrigerate covered overnight. Garnish with the chopped scallions and serve with crackers. 12 William Penn Life, May 2006
