William Penn Life, 2008 (43. évfolyam, 1-12. szám)
2008-02-01 / 2. szám
Hungarian Red Wine Marinade 3 cups of Egri Bikaver wine 3 cups spring water 2/3 cup kosher salt 3A cup packed brown sugar I tablespoon Hungarian paprika I teaspoon chopped fresh garlic I tablespoon chopped fresh rosemary leaves Zi cup canola oil In a glass bowl combine all the ingredients and whisk until the salt and sugar are dissolved. This marinade is best used for three to five pounds of ribs or meat to be grilled. The One and Only Marinade % cup fresh lemon juice Zi teaspoon hot pepper flakes Zi teaspoon cracked black pepper Zi teaspoon kosher salt 7 strips of lemon zest 3 cloves of fresh garlic cloves, crushed % cup chopped fresh parsley % cup of fresh chopped basil, oregano, and cilantro Zi cup extra virgin olive oil Combine the lemon juice, pepper flakes, black pepper and salt in a glass bowl. Stir until the salt crystals are dissolved into the lemon juice. Add the lemon zest and the rest of the dry ingredients. Stir the mixture to get a good blend. Now slowly whisk in the olive oil. Add your favorite meat, seafood or vegetables and marinate according to your recipe, then prepare and serve. If you have any comments, questions or suggestions for Chef Béla, then please write to him at: William Vasvary 190 Fern Avenue Rye, NH 03870 íhe }togsrto Kftcheß Nagymama* Ttecept* Sonkás Palacsinta (Ham Crepes) 1 Zi cups milk 2 eggs Z* teaspoon salt I Zi cups flour Zi pound ham, ground up 3 tablespoons sour cream Shortening for frying Eggwash for palacsintás Breadcrumbs for palacsintás Beat the eggs with Zi cup milk, add the flour and salt, then add the rest of the milk and beat until smooth. In a skillet add enough shortening to cover the bottom when melted. When hot add % cup of batter and tilt the skillet so the batter covers the bottom very thinly. Brown on both sides and repeat until you have used up the batter. Spread the ham mixture evenly on all your pancakes and roll tightly turning in the ends. Dip each palacsinta in eggwash, then the crumbs and fry in the shortening. *That’s Hungarian for “Grandma’s T^cipe.” Herbs de Provence Wet Rub I tablespoon thyme I tablespoon chervil I tablespoon rosemary I tablespoon savory I tablespoon lavender I tablespoon tarragon I tablespoon marjoram Zi tablespoon oregano Zi teaspoon mint 2 chopped bay leaves Zi cup extra virgin olive oil In a glass bowl combine all the dry ingredients and mix with your fingers. Add the oil and stir until a smooth mixture is created. Rub this mixture on the meat of choice and marinate according to your recipe. Taste is unique and the aroma fragrant. Beer Lover’s Marinade 3 cups of your favorite beer 3 heaping tablespoons of light brown sugar 1 tablespoon garlic salt 2 tablespoons Worcestershire sauce 1 Zi teaspoons dry mustard Combine all the ingredients in a glass bowl and stir well. Add your choice of meat and marinate according to recipe. Mimosa Marinade 2 cups orange juice I teaspoon chopped fresh garlic I tablespoon dry tarragon 1 tablespoon chopped fresh parsley 2 tablespoons canola oil Combine all the ingredients in a non-reactive bowl and use to marinate chicken or seafood. Excellent marinade to use when you will sauté, broil or bake your entrée. Mint Rasberry Marinade Zi cup canola oil Zi cup raspberry vinegar % cup molasses Zi cup chopped fresh mint Z* teaspoon fresh ground black pepper Z* teaspoon salt Combine all ingredients in a glass bowl and stir well. Add the meat of your choice and marinate for a few hours, depending on your recipe. For extra flavor you could add a tablespoon of raspberry syrup or % cup of fresh raspberries. 10 William Penn Life, February 2008
