William Penn Life, 2012 (47. évfolyam, 1-12. szám)
2012-06-01 / 6. szám
fhe jímpfWV Rítch^D® with Főszakács Béla J *5Caraman/DrtMmstime.Com Your summer pantry FÁRADJON BE A MAGYAR KONYHÁBA! School is officially out and that means summer fun may begin. Warm weather memories include summer camp, summer jobs and summer school. I had the pleasure of attending Boy Scout camp, church camp and YMCA day camp growing up in New Brunswick. For some reason I cannot remember the food served and whether it was good or not. The reason for that is obvious: none of those camps served Hungarian food! Magyar food is special, making it easy to recall what you ate and when. Hungarian food has unique flavor made possible by the combination of simple ingredients, such as lard, onions and Hungarian paprika. A fellow chef referred to my use of lard, onions and paprika as "the Hungarian Trinity." How right he was as those three ingredients create food with heavenly significance. What do you get when you combine Magyar food and divine thoughts? The title of our Associations' cookbook, A Taste of Hungarian Heaven. Now you know how the title came about. Let me do some housekeeping before we get into the kitchen. The 29th Annual WPA Golf Tournament & Scholarship Days will take place Friday and Saturday, July 20 and 21, at the Chestnut Ridge Golf Resort & Conference Center in Blairsville, Pa. The Hungarian Heritage Experience is happening Aug 5 to 11 at Scenic View in Rockwood, Pa. Also at Scenic View on Sept. 8 is the WPA Picnic-A Great Fraternal Fest. Last on the list is the WPA 2012 tour to Prague, Balaton and Budapest. For more details, check out the latest addition of William Penn Life. Now into the kitchen... Hungarians love to barbecue, so this month we share some tips on how you can have great meals outdoors. First off, get organized. The more organized you are, the better your BBQ will be. Make a shopping list of all the ingredients you'll need in your BBQ pantry. Here are some basic items that you should include in your pantry. The first is a variety of seasonings. Seasoning is a mixture of salt and other spices you can use before, during and after the cooking process. Once you have mixed a few seasonings, you can put together a barbecue rub, which is a dry mixture of spices, herb seasonings and some kind of sweetening agent, such as sugar or honey. This will give your meat great taste and flavor. For best results apply to the meat at least two hours before you're going to grill. You might want to marinate your meat using liquid seasonings, such as olive oil, lemon juice flavored vinegar or yogurt. Along with those liquid seasonings chop up a mixture of fresh herbs, spices and vegetables, such as garlic, onions or peppers. You might even use a tasty wine to marinate your food. Marinating takes place hours before you are going to barbecue. Be creative and remember, for the best tasting food, accurately measure your ingredients. If you are creating a new marinade or rub, have a notepad nearby and write down the ingredients with the amounts so you'll have a record. Before you start the fire, it is a good idea to see in which direction the wind is blowing. There is nothing worse than having smoke blow in your face while you are trying to cook. Make sure you have some basic equipment at the grill. Your tongs should have long handles because the fire is hot and reaching across the hot coals may burn your arm. Get two pairs so in case one drops on the ground you have a clean one to turn your food. Grill mitts should be of the long sleeve variety to protect your arms. You'll also need a grill brush to scrape down any excess food if you are preparing for a large number of people. If any particles of food stick to the grill, they will burn and give a bad taste to anything cooked thereafter. If you are the barbecue master, you should wear an apron to protect your clothes. Have a pitcher of your favorite cold liquid close by because the heat and smoke will make you thirsty. Finally, make sure you have everything you need outside and ready to go. Make a checklist for yourself so you don't forget anything you will need. Barbecuing is easy, but you must give the food plenty of attention, otherwise it will burn. It's no fun to start cooking and then realize you forgot something and have to go back into the house to get it. By the time you return to the grill, your food will probably char. The recipes this month are for a dry rub, marinade, and a couple of barbecue sauces. Have fun and enjoy cooking in the great outdoors! (Jó étv-áff'tf'&t f'ógzQ.léá&s The Hungarian Kitchen is a trademark of William S. Vasvary. 8 0 June 2012 ° William Penn Life
