[capozzoli]

I had Burek before. While I was visiting the former Yugoslavia no less.

Hungarian tonight.

Cherkin Papricas (Chicken Paprikash) Served with Hungarian Dumplings.



Roast a chicken (This one is a Cornish Hen) with some salt pepper, bay leaf, celery seed and paprika sprinkled on it. Add a little water to get a broth.

When done split the chicken or chickens and set aside. Heat a sauce pan and add a half of chopped onion to some oil. Add a chopped clove of garlic. turn on low, add some celery seed, salt and pepper and about two table spoons of Paprika. Toss a little then deglaze while adding the drippings from the roaster pan. Add a little more chicken broth (from can or homemade) Turn on low and simmer.

In a different pan make a roux by adding some flour to melted butter. Let it brown a little bit to get a nice toasty thickener.

Add the thickener to the sauce pan and then add a cup or two of sour cream till you make enough sauce to cover the chicken. Add the chickens back to the pan and heat them up.

Serve with Hungarian Dumplings.

[bluesman]

Looks and sounds very tasty. I would serve that up with a nice Bopils. Now that's what I'm talking about. 

[capozzoli]

French tonight.

Im not sure what this dish is called in French but we call it bisque. It is basically a shrimp, cream and veg soup.

The great thing about this dish is the shrimp were live before I cooked them Man you should have seen these things flopping around. They just didnt want to die. Even after I beheaded them I was de-veining the headless fish and they were still twitching and trying to get away.

[Pawtucket Patriot]

I think the French would probably call that magnifique!  If only I could eat shellfish.   

[1vertical]

Where is the cardamom??

[beerocd]

The great thing about this dish is the shrimp were live before I cooked them Man you should have seen these things flopping around. They just didnt want to die. Even after I beheaded them I was de-veining the headless fish and they were still twitching and trying to get away.

Don't you NOT live near water? Where the heck are you getting live shrimp?
No PETA brewers here? Save the Shrimp!  

-OCD

[capozzoli]

I actually live about a 100 yards from the river. About an hour and some change from the Atlantic ocean.

The live shrimp though come from a Chinese Grocery store. Occasionally they have them there. My wife just happened in and they were on sale for $3.99 a lb. How bout that?  They were kinda small but delicious. Sweet and very tender. I even ate one raw. It really began twitching when I put it in soy sauce and wasabi. twitched the whole way down. It was yummy.

The area I live is in is great for ethnic cooking. I am within a twenty min drive from a multitude of ethnic grocery stores. Indo- Paki, Russian, Polish, Italian, Chinese, Vietnamese, Greek, Mexicana and more.

I consider myself very lucky to know of these places.

Ill be moving away some day and I will still come back here to grocery shop.

[beerocd]

I actually live about a 100 yards from the river. About an hour and some change from the Atlantic ocean.

The live shrimp though come from a Chinese Grocery store. Occasionally they have them there. My wife just happened in and they were on sale for $3.99 a lb. How bout that?  

Man I pay 6.99 for Thai shrimp that are probably toxic when they are on sale. Dead, freezer burned, and well - I'm in the midwest. I would totally take that drive - this year is supposed to be phenomenal for lobster lovers. Recession + record haul = low low low prices. Some good scallops here will easily run me $20/lb.  

On a happy note though - Gibanica tomorrow!  

-OCD

[capozzoli]

You have to post pics of the Gibanicia.

So how do you know about Balkan food?

Afghan Tonight. Plov.

Im sure most are not eating this way in Afghanistan, lets hope for better days there.






Desert is thanks to the Bluesman.    Are you making Polish food tonight?  



I have been on this plov kick. It is great. There is all different kinds from all over that region of the world. Basically like a biryani but more of a stew action taking place under the cooking rice.

A lot of the Persian rice dishes are made this way too. Gonna do Georgian next weekend and then Im moving to Persian cooking for a couple of weeks.

Viva le differance'.

Ill post a recipe for the plov later if you guys are interested. Its not all that hard.

[beerocd]

You have to post pics of the Gibanicia.

So how do you know about Balkan food?

Is it cheating if I am one? I mean - took no effort on my part to learn about it. It's just what there was to eat while growing up. Let's just leave it as "former Yugoslavia" - people are touchy in that region, don't want to start anything political.  


-OCD

[bluesman]

Great looking dishes as usual Capp.

I made a stop at the Krakus market yesterday after Capp and I planned out the Brutus 10 build.

For those of you wondering what the Krakus market is...well it's the Polish market in Philly in the local Polish community called Port Richmond. They have all the great Polish Kielbasa, Pierogi, Galabki, Bigos,etc.... I picked up a few of their delights to take back home. They also have a great selection of Polish beer too. What a great place. I will be making a traditional Polish ham and cheese on Rye with some smoked Kielbasa on the side for lunch today. 

Thanks for the directions Capp.

[capozzoli]

We gotta get some Serbian cooking going in here.

Hey, its not just burek and gibanica anymore. http://www.reuters.com/article/idUSTRE49645B20081007

[bluesman]

 

Now that's serious business!

[beerocd]

Yeah, that's nouveau Serb. I'm kinda old fashioned.
Unless it grew on a tree or shrub - I ain't putting nuts in my mouth. 

-OCD
 

[nicneufeld]

Dingos kidneys, that's repugnant!

Even beyond eating it, I couldn't cut into that without wincing in vicarious pain.