International food and recipes
#3900480
07/20/13 03:14 PM
07/20/13 03:14 PM
|
trapCzecher
Unregistered
|
trapCzecher
Unregistered
|
Hey folks. I love to cook food from all countries and cultures. It would be great if some of you would share traditional recipes from your country. My roots are Czech and Polish. I'll start with two family recipes that I grew up on and my kids too. Enjoy. Looking forward to some replys.
CZECH PARTRIDGE PAPRIKASH
The sweet pungency of paprika is relished throughout central Europe. Each household prepares their Paprikash differently. Instead of sour cream some families use sweet cream, and often red, yellow or green sweet peppers are added. Chicken broth can be substituted for the tomato sauce. In some regions caraway seed is popular. However you prefer it, Partridge Paprikash is a perfect dish to celebrate the harvest season.
3 grouse 2 - 3 TBL butter salt pepper 1 medium onion, chopped 8 ounce can tomato sauce 1-1/2 TBL sweet paprika, or hot paprika if you prefer a spicier dish 3/4 cup water 3 TBL flour 1 cup sour cream
Filet breasts from grouse. Cut each breast piece across the grain into about six pieces. Remove all blood and shot. If a bird of the year, include the legs and thighs. If an older bird, save legs and thighs for another recipe. Sprinkle grouse with salt and pepper. Brown lightly in butter. Remove meat, set aside. Cook onion in same pan until tender. Add one-half cup water, tomato sauce, paprika and browned meat. Simmer, covered, 45 - 60 minutes, until tender. Combine 1/4 cup water, flour and sour cream. Remove grouse from pan. Add sour cream mixture to pan, stir to blend well. Return grouse to pan. Heat thoroughly, but do not boil. Serve over hot egg noodles.
BIGOS MYSLIWSKI
One of the most famous and traditional dishes in Poland is Bigos Mysliwski or hunter’s stew. For centuries this stew has been mentioned in novels, poems and songs, and is customarily served in the forest after the hunt. Seldom are two pots of Bigos exactly alike. Venison, bear, duck, rabbit, sausage, pork and beef all find their way into a pot of Bigos. The anticipation created by the aroma of Bigos cooking only adds to its goodness. The famous Polish poet, Adam Mickiewicz, said “One cannot express in words its flavour, its scent and its colour.”
Don’t be afraid to use any meat you have on hand. Leftover roasts are a perfect addition.
4 slices bacon 1 large onion 1 clove garlic ½ pound pork, cut into stew size pieces l pound venison stew meat ½ pound beef or bear stew meat ½ pound Polish sausage, preferably venison, cut in 1 inch chunks fresh ground pepper 1 fresh or smoked ham hock 16 oz. Can sauerkraut, drained 8 oz mushrooms, fresh or equivalent of dried, reconstituted 3 cups chicken stock 2 cups coarsely chopped cabbage
In heavy pot or Dutch oven, fry bacon until almost crisp, remove bacon from pan and set aside. Saute onion and garlic in 1 TBL bacon fat until transparent. Remove and set aside. Sprinkle meat, except ham hock, with fresh ground black pepper. Brown in two batches in 1 TBL bacon fat. Add bacon, onions, mushrooms, kraut, stock and ham hock. Bring to boil, reduce heat and simmer on low for 2 - 3 hours. Add cabbage, cook 1 additional hour.
|
|
|
Re: International food and recipes
[Re: ]
#3905318
07/23/13 05:27 PM
07/23/13 05:27 PM
|
trapCzecher
Unregistered
|
trapCzecher
Unregistered
|
Thanks Northern...from the folks who brought us Lutefisk!
Rommegrot, Norwegian Sour Cream Pudding or Porridge
Ingredients: 2 cups sour cream 1 cup flour 1-1//2 cups milk 1/2 cup heavy whipping cream 1/2 teaspoon salt butter cinnamon sugar
Preparation: Bring sour cream and cream to a soft boil for 5 minutes. Sift and stir in 3 tablespoons flour - one spoon at a time. Keep at low heat while adding the remainder of the flour and milk intermittently.
After all is added, bring up to a boil on low heat and cook for an additional 5 minutes while stirring. This porridge/pudding is thin and light.
Ladle rommegrot onto individual dinner plates or bowls. Sprinkle sugar and cinnamon on top of the pudding.
|
|
|
Re: International food and recipes
[Re: ]
#3909473
07/25/13 11:40 PM
07/25/13 11:40 PM
|
Joined: Dec 2006
Posts: 1,130 Arkansas
Benny
trapper
|
trapper
Joined: Dec 2006
Posts: 1,130
Arkansas
|
This is my Italian Mint Burgers, I won a recipe contest with this on the Emeril Live show and they flew me to NYC to be on the show with him, a pretty dang fun time. I cook a lot of cajun stuff, lots of creole or fusion dishes. Don't know if they have gumbo overseas but it is a great concoction for any wild game. Any way - 1 pound lean ground beef or venison 1 pound uncooked italian sausage 1 tin anchovies smashed good Onion Garlic Mint Italian seasoning Cajun Seasoning Mix it all up and cook them.
|
|
|
Re: International food and recipes
[Re: ]
#3909507
07/25/13 11:58 PM
07/25/13 11:58 PM
|
Joined: Dec 2006
Posts: 1,130 Arkansas
Benny
trapper
|
trapper
Joined: Dec 2006
Posts: 1,130
Arkansas
|
|
|
|
Re: International food and recipes
[Re: ]
#3909532
07/26/13 12:13 AM
07/26/13 12:13 AM
|
Joined: Dec 2006
Posts: 1,130 Arkansas
Benny
trapper
|
trapper
Joined: Dec 2006
Posts: 1,130
Arkansas
|
|
|
|
Re: International food and recipes
[Re: ]
#3910019
07/26/13 11:38 AM
07/26/13 11:38 AM
|
Joined: Feb 2012
Posts: 671 Somewhere in MN
NorthernOutdoors
trapper
|
trapper
Joined: Feb 2012
Posts: 671
Somewhere in MN
|
Thanks Northern...from the folks who brought us Lutefisk!
Rommegrot, Norwegian Sour Cream Pudding or Porridge
Ingredients: 2 cups sour cream 1 cup flour 1-1//2 cups milk 1/2 cup heavy whipping cream 1/2 teaspoon salt butter cinnamon sugar
Preparation: Bring sour cream and cream to a soft boil for 5 minutes. Sift and stir in 3 tablespoons flour - one spoon at a time. Keep at low heat while adding the remainder of the flour and milk intermittently.
After all is added, bring up to a boil on low heat and cook for an additional 5 minutes while stirring. This porridge/pudding is thin and light.
Ladle rommegrot onto individual dinner plates or bowls. Sprinkle sugar and cinnamon on top of the pudding.
I've read that recipe before but the stuff I've had doesn't have sour cream. I'll have to see if I can't get the recipe for the stuff I've had made. I think that that sour cream recipe must be thicker than what I eat because my stuff would spill off the plate.
Drop your AWP for a friend? sc/out/ Winterchan is coming but only if you reply with 'Let it Snow' in this thread.
|
|
|
Re: International food and recipes
[Re: ]
#3913864
07/28/13 06:24 PM
07/28/13 06:24 PM
|
trapCzecher
Unregistered
|
trapCzecher
Unregistered
|
You're killin me here Benny!
|
|
|
Re: International food and recipes
[Re: Beaglador]
#4299144
02/07/14 08:53 PM
02/07/14 08:53 PM
|
Joined: Jan 2007
Posts: 3,056 Morehead city NC
JakeDog
trapper
|
trapper
Joined: Jan 2007
Posts: 3,056
Morehead city NC
|
You know how to cook a steak!!!
Suppression rules/prevention drools
Confidence is going fly fishing for Moby Dick, in a row boat, and bringing tartar sauce with you.
|
|
|
|
|