Text 35294, 106 rader
Skriven 2010-03-01 08:17:14 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Ruth Haffly
Ärende: Paprika
===============
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> And what would be wrong with that????   Bv)=

 RH> Depends on how heavy a hand you have with the cayenne; don't want
 RH>  to RH> burn the chicken (or the one eating it).  (G)

 DD> Well, considering that the paprika is supposed to be a garnish that is
 DD> there for the colour ...

 RH> To some, it's more than a garnsh. Hungarian chicken paprikash ( a
 RH> college friend's mom brought a big pot once for the girls on our floor
 RH> to try) uses more than a "garnish" amount. Hmmmmmmmmmmmm, I've got that
 RH> recipe somewhere..................

That's true - in some cases. But, in most of the things we have been discussing
(like roasted chicken) the paprika is used as a garnish. To use as an
ingredient one needs to make something like a stew or soup with lots of it used
like you'd use chilli spice when making that stew of meats, spices and
vegetables known as "chilli".

I published here, some time back, a long batch of authentic Hungarian recipes
by June Meyer. Even Ian, that half-Hungarian pedant agreed that they were,
indeed, the real McCoy.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: June Meyer's Authentic Csirkepaprikas *
 Categories: Cakes, Desserts, Fruits
      Yield: 12 servings

      2 lg Onions; chopped
      4 tb Shortening, corn oil or lard
      3 tb Hungarian paprika
    1/8 ts Black pepper
           +=OR=+
    1/8 ts Whole pepper corns
      2 ts Salt
      5 lb Chicken; disjointed, use
           - legs, thighs, breast and
           - back for best flavour
  1 1/2 c  Water
    1/2 pt Sour cream 

MMMMM-----------------MODERN POTATO DUMPLINGS-----------------------
      1 c  Instant potato flakes
      1 lg Egg
      1 c  Flour
      1 c  Water 

  Yes, I know this is not traditional. But it is easy, fast
  and delicious.

  Mix in a small bowl.

  Drop by spoonfuls into salted boiling water. cook until
  dumplings look done when cut in half, about 5 or 6 minutes.
  Drain and place into sour-cream gravy and serve.

  Note: If you do not like dumplings, you can serve this with
  some cooked wide egg noodles. 

  TO MAKE THE PAPRIKAS:

  Brown onions in shortening. Add seasonings and chicken,
  brown 10 minutes. Add water, cover and let simmer slowly
  until it is tender. It will smell wonderful!

  Remove chicken, add sour cream to drippings in pan and mix
  well. To thicken gravy, mix into a paste 1 tb soft butter
  with 1 tb flour and stir into drippings.

  Add dumplings and arrange chicken on top. Heat through,but
  do not boil, and serve.

  * Hungarian Chicken Paprikas

  Serves 6 to 8.

  Every country household had a yard full of chickens. Chicken
  dishes that could be slow cooked on the stove for supper
  were plentiful and cheap to make. Paprikas was a weekly dish
  for supper. A pot of potato dumplings, and perhaps a platter
  of pickled Hungarian peppers and a loaf of crusty home baked
  bread was all that was need for ones well being. Every meal
  was eaten with gusto.

  Regards, June Meyer.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Kitchen

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Never answer a critic, unless he's right. - Bernard M. Baruch
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