William Penn Life, 2009 (44. évfolyam, 1-12. szám)
2009-05-01 / 5. szám
Great Grilling FÁRADJON BE A MAGYAR KONYHÁBA. The winter is officially gone, and now we can enjoy the best of the spring and summer seasons. Keeping that in mind, it's time to take the cover off the gas grill, brush off the cobwebs and get set to cook some great food. If you don't have a gas grill, get on over to Home Depot or Wal-Mart and get your charcoal briquettes and starting fluid. Before we get started, let's do some housekeeping with WPA events. Don't forget your suggestions are always welcome by email or snail mail AND I answer all my mail! The William Penn Life has details about the upcoming Hungarian Room dinner at the University of Pittsburgh on June 13. There is still room in the Hungarian Heritage Experience at Penn Scenic View which is scheduled for the first week of August. Our golf tournament at the wonderful Quicksilver Golf Course is a "go" and more information about it can be found in this issue. Don't forget to read the William Penn Life to find out about local Hungarian happenings in your area. Last, but not least, the monthly trivia question: Where did the term "barbeque" originate? The tasty answer is cooking on the grill! When we talk about grilling, the first things that come up are the words "barbeque" and "cookout." These words do not mean the same thing. Barbecue is a whole different style of food and menu than what you would serve at a cookout. Cookout is what you do at a barbeque. A cookout is where you literally cook out of the house. Let me add that grilling is what you do at a barbeque. Grilling is the art of cooking using a radiant heat method usually provided by charcoal or a steady flame source that is under or completely surrounding the food. Most folks have a gas or charcoal grill in their yard or on the patio or back porch. If you live near the beach like I do, you can dig a pit, fill it with hot coals and have a pit barbeque. Follow my simple tips and you will enjoy tasty food on your grill. Marinate meats in a liquid marinade before grilling for extra flavor, but watch the amount of oil you use in the marinade. The oil will catch fire and leave your food with a sooty film, and it won't taste that great either. Try dry rubs on ribs and chicken for extra flavor and slow cook these foods, turning often to make sure they cook evenly. If you want the best ribs, marinate them overnight then slow cook on the grill. Pork ribs in my opinion are the best to grill. You can also grill steaks, veal chops and pork loins, just remember to keep turning to cook evenly. When these meats are almost cooked to your desired temperature, brush on some sauce to cook on extra flavor. If you like seafood, try thick pieces of fish or large shrimp. Just remember seafood is quicker to cook than meats because of less connective tissue in the meat. Try lighter barbaque sauces or a citrus juice for great flavor. For side dishes, I like veggies lightly tossed in vinaigrette then grilled until al dente. Add a freshly made salad and you're all set for some great eating. Happy grilling and enjoy the recipes this month. Trivia answer: The French originated the term as it was originally pronounced "barbe a queue," which roughly translated means from "beard to tail." The earliest recorded barbeques featured whole animals which were gutted then cooked and served. Jé FégzcAétoS Séfí “The Hungarian Kitchen'' is a trademark of William S. Vasvan/. Dinnel* for 4 Kirántott Csirke (Breaded Chicken) 3-pound chicken cut into eight pieces 3 whole eggs 4 tablespoons flour 2 teaspoons Hungarian paprika Vi cup bread crumbs Lard for frying Beat the eggs in a deep dish. Mix the flour with paprika and set aside. Dust the chicken with the flour, then dip in egg wash and coat with breadcrumbs. Fry in the hot shortening until golden brown on all sides. Serve with mashed potatoes and a fresh vegetable. 10 William Penn Life, May 2009
