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Dracula's 2012 Paprika Hendl Dinner Party! - Event Date: 28 October 2012 - 03 November 2012 |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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A note on my contribution this year: as some of you know, the TasunkaWitko family has been slapped pretty hard these last few weeks with various challenges to our available time and our finances; as a result, I've decided to combine two projects into one and will be making my paprika hendl for this year following Rod's awesome (and frugal) technique for Paprikás Csirke and nokedli, since this is something I've been wanting to try since I first saw it. I had some new and interesting ideas for this year, especially after seeing recent interpretations, but no worries, now I have a year to think them through and develop them. I might see about a side item or two in order to put a little colour on the plate and to branch out a bit, but the core (the chicken and dumplings) will be following his lead very closely in order to preserve the integrity of the technique and the family history that he lovingly provided.
Hopefully my contribution will get made within the next week, possibly two - behind schedule, I know, but late is better than never!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Dan - just caught your reply ~
It sounds like a great way to go, and actually, it seems to me that a hint of "dirty Hunky" in the rice wouldn't hurt anything ~ no need to hold back, let the creative juices flow!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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And just for the record, Dan, Chicken Liver Paprikas is, itself, a great dish. So if you want to add some to the chicken dish, go for it!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Dan Gone Fishin,
So far looking good; and look forward to your take on this dish. Best of luck with it, Kind regards. Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Thanks Tas, Brook, Margi...
I was cooking this dish at work, so I wasn't able to go out for any additional ingredients if I wanted to. The Chicken (leg quarters) and sauce was made to adhere to the recipe, with small additions of bay leaves and a whole clove of garlic thrown in to simmer in the sauce...and a squeeze of lemon juice at the end. But it all started by rendering the chicken fat from the skin, then crisping the skin up and saving for the rice...to be added later. The rice was cooked ahead of time and cooled/set aside. The vegetables were lightly sauteed (in chicken fat) and set aside. Vegetables used were green pepper, red pepper, Hungarian yellow pepper (w/slight heat), garlic. Once it was close to serving time I heated up the various peppers, added the cooked rice and gently folded to combine. Both fresh parsley and chick peas were added near the very end. Just before serving I topped the rice with crisp chicken skin pieces. A nice crusty bread (with olive oil) was served beside the rice and Hendl. Nothing fancy...but maybe a little different spin, as we all add to our cooking. The finished result? I was actually a bit surprised at this dish, I thought it would have way too much paprika in it. But the paprika was cut way down as the chicken simmered...then with the addition of the sour cream mixture...it needed the rest of the paprika added. This was really a very tasty dish...I loved the Hendl. This is really a very versatile dish, as we're seeing with the different variations. Thanks Tas! |
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Enjoy The Food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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nice! i really like the colour in the rice, and the simple presentation with the bread. i'm guessing the garbanzo beans added some texture to the rice, as well?
excellent interpretation and very glad you liked it! the "paprika hendl dinner party" is quickly becoming one of my favourite forum traditions!
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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Such creativity around here! Well done!
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Hungry
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Thanks Rod and Tas for the kind words...
Yes, the garbanzo beans added a nice texture to oppose the rice and peppers...as did the crispy chicken skin. After you mentioned the presentation, I was thinking about it...and noted that it is very much like me to present in this simple manner. Looking at it, this was inadvertently served in the same way that I would serve smothered chicken (pork chops) along side some dirty rice. Only difference is the bread would have been either cornbread or a more airy crusty variety. Again, this was fun...thanks! Dan |
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Enjoy The Food!
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ChrisFlanders
Chef's Apprentice Joined: 01 March 2012 Location: Flanders Status: Offline Points: 343 |
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Very nice work, Dan! I like the idea of -what I would call- making a "fresh paprika soffrito" first and then add the cooked cold rice and finally add a different crunchy texture with the crisped chicken skin, which addition lifts the preparation to a higher level. It leans somewhat towards the fried rice method, using cold previously boiled rice, and I'm sure this procedure creates a fantastic taste... and that's what good cooking is all about.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Dan GF Lovely Medit. touch. Great job. Thanks for posting. Mar.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Thanks for the kind words Chris and Margi. That's what I love about this place...there are TONS of inspirational recipes posted from all over the world!
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Enjoy The Food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Late is better than never! Here's my 2012 entry: a traditional Hungarian version of this dish with home-made nokedli:
This plate pays homage to Rod's family recipe; more photos and details, along with step-by-step recipe and Rod's method here: |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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The dish looks great Tas! You're making me really hungry with that
nokedli on the plate as well...are they like spatzle I presume? YUM, YUM!
Love the plate too! Dan |
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Enjoy The Food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Hey, Dan -
Yep, from what I can see, nokedli and spätzle are essentially the same thing, especially when you consider that recipes vary from villag- to-village and house-to-house ~ Thanks for the kind words ~ it wasn't technically perfect, but the best home cooking gets its perfection from the love that goes into it!
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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With colder weather approaching...I think I need to make this one again soon!
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Enjoy The Food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I think you're right, Dan! I'll definitely revive this tradition in October, but the truth is anytime is a god time to make this!
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