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GEORGIA ON MY MIND…..

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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 15 March 2018 at 11:22
Math was never my strong suit....
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 28 March 2018 at 12:08
Originally posted by Brook Brook wrote:

SHEMTSVARI TSITSILA SUNELEBSHI
(Georgian Game Hens in Herb Sauce)

There’s no reason to not make this dish with regular chicken, if you prefer. If so, adjust the other ingredients to the weight of the bird.

2 game hens     
¾ cup mayonnaise
¾ cup sour cream     
2 garlic cloves, crushed
1 tsp powdered marigold     
1 tsp dried coriander
¼ tsp cinnamon     
¼ tsp black pepper
Salt to taste     
Cilantro for garnish

Preheat oven to 400F. Roast the game hens for 35-40 minutes, basting often. Cut into serving pieces. Prepare the sauce by mixing the mayonnaise, sour cream, garlic, spices and salt together. Add 1-2 tablespoons of water to thin the sauce if necessary.

Put the pieces of game hen (or chicken) into a shallow bowl and pour the herb sauce over it. Garnish with cilantro sprigs.


We were able to try this last night, with a couple of minor substitutions:

Instead of game hens, we roasted one whole roasting chicken, with nothing but basic seasonings and a little occasional basting, now and then.

Instead of cilantro, we garnished with a little parsley and chives.

We did not have any powdered marigold, so we substituted with Georgia's quintessential spice mix, Khmeli-Suneli; recipe can be found here:

http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=4946&PID=38519&title=georgia-on-my-mind#38519

The ingredients for this recipe, other than the poultry and the garnish, make up a sauce for the chicken. After consulting a bit with Brook, I decided to double the sauce recipe due to the fact that a chicken is bigger than two game hens. An important exception to the doubling of the sauce was the Khmeli-Suneli, which I left at the original amount; in effect, if one uses Khmeli-Suneli as a substitute for powdered marigold, use half the amount of Khmeli-Suneli that you would use if using powdered marigold, to keep things in balance.

This recipe was very easy to prepare, as you can see. When the chicken was just about finished, we prepared the sauce, which was reminiscent of (but completely unique from) Greek tzatziki; it reminded me of a combination of Hidden Valley Ranch Dressing and tzatziki, but I must stress that it has its own flavor, completely independent from either of these condiments.

And what flavor! It was really tasty, fresh and memorable - simply outstanding. It went perfectly with the chicken, but I could easily see it being used for other applications, as well. We had some sauce left over, so I put it in a small container into the refrigerator, and will see what else it will work well with; off the top of my head, I think that it would be wonderful for almost any fish, lamb and probably grilled venison.

I can easily recommend this recipe, either as written or with the slight modifications that I made. I am confident that any who try this will enjoy it, very much, and plan to prepare it again.

Ron
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 28 March 2018 at 13:20
Glad it worked out for you, Ron.

You're right that it's simplicity itself to prepare, and flavorful as all get out.
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2018 at 11:55
Brook - I thought you might like this; a friend from France who is living in Ukraine posted this photo:



When I correctly identified the dish as a type of Georgian dumpling that I've read about, he said, "Exactly; here this would be called 'Kavkaz Xinkali and Smetana....' I prefer the Caucasus version and eat them with Ukrainian sour cream, like varenikis."
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2018 at 15:44
Looks like a variation of Khinkali, Ron. And, allowing for differences in spelling (note the X vs KH) that, indeed, is what it is.

Look close and you can see the pleats that seal the dumpling. In some place, instead of leaving a "handle", they push the twisted knob of dough down into the dumpling. That appears to be the case here.
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 May 2018 at 03:44

Brook, Historic Foodie,    

The beet, leek and spinach patès sound wonderful .. and would be quite lovely with crudities surely and some great Grossini bread sticks ..  

Thank you for posting such an exemplary feature on Georgian Cuisine .. 
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
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