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Dracula's 2012 Paprika Hendl Dinner Party!

Printed From: Foods of the World Forum
Category: Europe
Forum Name: Hungary
Forum Discription: A truly unique cuisine developed in this region of Europe.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2741
Printed Date: 13 November 2019 at 21:46


Topic: Dracula's 2012 Paprika Hendl Dinner Party!
Posted By: TasunkaWitko
Subject: Dracula's 2012 Paprika Hendl Dinner Party!
Date Posted: 23 October 2012 at 14:12
Dracula's 2012 Paprika Hendl Party!
 
In Bram Stoker's Dracula, a humble chicken dish called paprika hendl is featured; it is a simple and delicious dish with Hungarian, German and Transylvanian origins, and in the spirit of Halloween, I invite everyone to make this dish for supper in their home on or around Halloween (28 October through 3 November, 2012) ~
 
 
http://foodsoftheworld.activeboards.net/paprika-hendl-german-hungarian-or-romanian_topic1001.html" rel="nofollow - Click here  for the literary and cultural history of this dish as well as the recipe and step-by-step pictures of the preparation:
 
http://foodsoftheworld.activeboards.net/paprika-hendl_topic1001.html" rel="nofollow - http://foodsoftheworld.activeboards.net/paprika-hendl_topic1001.html
 
Also, be sure to invite any of your foodie friends who might be interested!
 
http://foodsoftheworld.activeboards.net/draculas-2011-paprika-hendl-dinner-party_topic1468.html" rel="nofollow - Here is a link to last year's party, along with some discussion and many pictures from people who gave this a try:
 
http://foodsoftheworld.activeboards.net/draculas-2011-paprika-hendl-dinner-party_topic1468.html" rel="nofollow - http://foodsoftheworld.activeboards.net/draculas-2011-paprika-hendl-dinner-party_topic1468.html
 
 
It's easy, it's delicous, and it's just right for Halloween. I hope to see some pictures of everyone's take on this!
 
Ron


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Replies:
Posted By: Margi Cintrano
Date Posted: 23 October 2012 at 14:47
Tas. Looks like an interesting full flavored classic .. Tomorrow I shall read all yor links. I like the aromas . paprika. and sauce so far. Wkend first Nov. is National Holiday so I have plans to do a lunch. Margi.

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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: Jipcee
Date Posted: 23 October 2012 at 17:08
This was such a tasty dish, I can't believe I haven't made it since 2011! Shocked I'm hoping to get this on the menu and will send pics. Thanks for the reminder!

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Karen


Posted By: Marissa
Date Posted: 24 October 2012 at 13:52
Looks great! My in-laws will be in town and I ought to make this for them. I'll let you know how it goes...


Posted By: Daikon
Date Posted: 27 October 2012 at 22:04
Okay, Ron, you asked for it.  Now you're going to have to contend with an elevated bar! Wink

Paprika hendl -- nothing wrong with it, but that doesn't mean that we can't pull it apart and put it back together, keeping what's good and adding more better.  So, the basic strategy is to identify what could be better, then do something to make it better while keeping the basic flavor of the dish.

What could be better:
  • Stewed or braised chicken skin isn't the best.  Crispy skin is better.
  • All red and brown isn't the best.  Bringing more color and visual contrast to the dish is better.
  • A whole lot of sauce that has been muddled with a lot of cream and thickened with flour isn't the best.  Less but more intensely and cleanly flavored sauce is better.
  • Thoughtless starch ("just add some potatoes or dumplings or whatever") isn't the best.  A starch preparation that will actually add something interesting to the dish is better.
So, how to make it better?
  • Frying or roasting the chicken would get us crispy skin, but not having the bones braised in the sauce will eliminate much of the body, feel, and character of the sauce and dish.  We really need to treat the bones and the skin separately.  Okay, let's do that: Bone out the chicken; bones and wings in the sauce pot; rest of the chicken becomes a ballotine.   http://www.youtube.com/watch?v=kAekQ5fzfGM" rel="nofollow - Watch the master.
  • We'll want to present the beautiful slices of the ballotine naked and exposed, not covered up by sauce.  Now we've already got the white of the chicken meat contrasting with the red-brown sauce.  We've also got the opportunity to introduce color and a more interesting starch in the stuffing of the ballotine.  Okay, let's do that, pumping up the dish by using a traditional http://homepage.interaccess.com/~june4/parsleystuffing.html" rel="nofollow - Hungarian parsley stuffing  (you only need about half of that recipe, and I also cut the butter proportion about in half.)
  • If we don't add the sour cream and flour to the sauce, then we can reduce it to develop body while producing intense and vibrant flavor and color.  Losing the flour is all good, but losing the sour cream would significantly alter the flavor of the dish.  Okay, so let's bring back the sour cream by thinning it down into a sauce by adding some white wine.  Strain the reduced tomato-paprika sauce, and now we've got two bright, contrasting sauces with which to paint the plates in lots of interesting ways.
  • Still want the potato in the dish?  Okay, lets make some crispy potato pancakes to go under our ballotine slices.
Put that all together and what do you get?  My interpretation of paprika hendl, Halloween-style:



It was very, very good.  The only thing I'd do different next time is substitute in some hotter powdered chilies for some of the paprika (it could have used some more heat) and work at getting my ballotine more even (this was my first ballotine ever.)  Oh, and also make sure that the batteries in the camera are charged so I don't have to resort to using a smart phone.


Posted By: Margi Cintrano
Date Posted: 28 October 2012 at 00:17
Daikon Good Morning,
Great job re.engineering, I must say.  
 
 
From my viewpoint, I agree with your enhancements & lightening up totally, and of course the Jacques Pepin Dvd was very informative; thus, which 100% improves not only the flavor profile, however makes the dish alot healthier and trims all that starch and heavy fat down to a minimum, thus a lighter more pleasant dish on delicate stomachs.
 
 
I also like the paprika and chili blend suggestion and the stuffed parsley chicken very much; and eliminating the potato factor.
 
 
I am not a big potato fan, thus, prefer a small baked potato as a side or a side of spicy double fried Spanish Bravas ( recipe in the Iberian Section).
 
Thanks for ur contribtion.
 
Margi.    


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: gonefishin
Date Posted: 28 October 2012 at 12:31
   Tas, the dish looks so tasty, I can't wait to try it. 

Daikon, your dish, and interpretation, looks great...thanks for sharing :)

  Dan


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Enjoy The Food!


Posted By: TasunkaWitko
Date Posted: 29 October 2012 at 08:09
Daikon -
 
I was eagerly hoping you would take a stab at this (no pun intended), and I must say that I am honoured to see that you took the ball and ran it straight into the end zone - and beyond! I am really impressed with the way you identified areas where improvements could be made - and then went out and did them. You re-interpreted the dish in a way that not only makes it more approachable for modern eating habits, but also can still be right at home in the "peasant" setting; nothing is overly-exotic or advanced, and it remains entirely at home in old Klausenburgh - especially considering that it is being served at an establishment called the "Hotel Royale."
 
The ballotine concept for the chicken is something that brings the dish to a whole new level, but is still not so elaborate as to make it inapproachable - any home cook can prepare your dish with a little care. I took a look at the video and found it to be extremely valuable, since I've been wanting to use the method for a few things I would like to try.
 
The stuffing really is a traditional, family Hungarian recipe, and works exactly as you intended to provide colour while keeping traditional - excellent!
 
The crispy potato pancake is once again entirely traditional and true to the cuisine - providing an excellent alternative as well as another texture to be enjoyed.
 
Your colours and plating are first-rate - it goes without saying that the spider-web arrangement of the sauce is a stroke of creative and innovative genius, and it also serves the dual function of bringing a real punch of flavour while reducing the heaviness of the dish - I can only imagine the how incredibly the sour cream-wine reduction worked with the rich tomato-and-paprika sauce.
 
Sincerely well done - on all sides: lightening the dish, modernising it, executing it, retaining the "Old-Worldness" of it -  and above all in keeping with the halloween spirit and the theme. 5 stars for an incredible re-structuring!
 
Indeed, the bar is now set pretty high - I have a couple of ideas but am not sure if I'll have the resources to do what I want within the period of time that is alloted - we shall see!


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Posted By: gonefishin
Date Posted: 29 October 2012 at 08:54
  Tas, I'm going to be a little late with my dish.  There's just too many fall clean-up projects that have to get done before Nov. 1 and then we have our youngest six birthday too.  I will get to it though.

  Dan


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Enjoy The Food!


Posted By: TasunkaWitko
Date Posted: 29 October 2012 at 08:58
No problem, Dan - I'm going to try mine for this coming weekend, assuming everything goes according to plan.

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Posted By: Margi Cintrano
Date Posted: 29 October 2012 at 09:12
Tas,
 
I agree with you 100%. Daikon has done a truly remarkable job.
 
All my kindest.
Margi.


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: Daikon
Date Posted: 29 October 2012 at 09:27
Glad you all enjoyed it.  Taking apart simple, traditional dishes and rebuilding them into something else but still the same is great fun.  You're right, Ron, that my approach is still very approachable, requiring only three bits of knowledge or technique that many home cooks don't already know -- and all three are pretty easy.  

The trickiest is the boning out of the chicken.  Watch Pepin a few times, though, and it is really not hard.  Seeing his efficient, fluid movements, I have no doubt that he can make good on his claim to be able to bone out a chicken in a minute.  It took me four -- just not a very difficult task.

Technique two is simply grating the potatoes for your pancakes directly into a big bowl of water.  When you cut or grate potatoes, starch immediately leaches out on the surface.  Grating into water means that the starch gets washed off and ends up collecting in the bottom of the bowl.  If you don't wash off the starch, it will turn your pancakes into a gray, gluey mess when you fry them.  Instead just grab a handful of grated potato out of the water, squeeze out the water, and shallow fry over medium heat for about 5 or 6 minutes per side until golden.  Drain, salt and keep them on a rack until you are ready to plate.

Technique three is patterning the sauces -- not so much innovative genius as just repurposing a pastry chef technique (you can do similar things with caramel and chocolate sauces, with creme anglaise and raspberry puree, etc.)  Just lay down a thin layer of your base sauce (go ahead and tip the plate to spread it around), layout a pattern of the second sauce with a squeeze bottle (just concentric circles in this case -- and I could have used a squeeze bottle with a narrower nozzle), then stroke through both sauces with a knife.  So simple that I assigned the job to my non-cooking friend after showing him one -- I didn't even do the one in the photo.

Have fun!


Posted By: TasunkaWitko
Date Posted: 29 October 2012 at 11:04
When I do make this, I'm going to see about trying the potato pancakes, possibly with this recipe:
 
http://www.slovakcooking.com/2009/recipes/potato-pancakes/" rel="nofollow - http://www.slovakcooking.com/2009/recipes/potato-pancakes/
 
Daikon - your note above about grating them into a bowl of water should be exactly the solution to fix what happened the last time I attempted potato pancakes - thanks for the tip!


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Posted By: Marissa
Date Posted: 30 October 2012 at 05:47
Oh my. I need to get shopping. The usual chicken farmer I go to was out this weekend! They put my order aside for me to pick up tomorrow. Lots to think about if I'm going to try this out with any changes!


Posted By: TasunkaWitko
Date Posted: 30 October 2012 at 07:20
yikes!
 
to be honest everyone, the "week of halloween" is just a guideline ~ if it's a few days late, no worries.Wink
 
i've got a few ideas on mine after thinking about it last night. it depends mostly on our budget and schedule for this weekend, but i am hoping i can put it all together.


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Posted By: AK1
Date Posted: 30 October 2012 at 08:24
No worries! I'm in. Makin' it tonight for dinner.


Posted By: Rod Franklin
Date Posted: 30 October 2012 at 11:19
I have all the stuff, but since Diakons interpretation, I no longer know how I should approach this. 

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Hungry


Posted By: TasunkaWitko
Date Posted: 30 October 2012 at 11:35
rod - i know what you mean! a lot of daikon's ideas really gave me some inspiration and i'd like to try them. i'm currently thinking of combining a traditional, rural approach with a modern, more urban approach, but i'm not 100% sure how to go about it.
 
i'd say whatever you want to do and whatever you think you will like is the way to go - i remember your paprikas cirske, and the sense of old-fashioned family tradition that you made it with. you can look at it from that point of view, or maybe contrast that with something more modern - kind of a country mouse/city mouse thing?
 
whatever you choose, i bet it will be good!


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Posted By: Feather
Date Posted: 31 October 2012 at 16:21
BOOOOOO---did I scare you?
Happy Halloween!!!
Lovely Paprika concoction!
I didn't have time to make one so scary. Thank you for the entertainment. ~Feather


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Posted By: Rod Franklin
Date Posted: 31 October 2012 at 17:01
I made this tonight and wrecked it. Wrecked it by using bad paprika. I should have known better. It wasn't the usual brand. Even though the brand new can said sweet and delicate, and had an expiration date of more than a year out it was no good. I had already started the dish and when I popped the lid on the can so I could spoon the paprika out I noticed it was not a brilliant red like it should be. It was brown. I shouldn't have used it, but I did any way and I wrecked the dish.

So, learn from my mistakes and make sure the paprika you buy is the good stuff. Use only a can that says "Pride of Szeged, Hungarian, Exquisite 100% Sweet Delicacy, Paprika" and open the can right in the store and make sure it is filled with brilliant red powder. DO NOT bother with anything else.


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Hungry


Posted By: TasunkaWitko
Date Posted: 01 November 2012 at 07:22
youch - sorry to hear about that, rod ~ i know that the paprika makes the dish in this case, but were you able to salvage anything?
 
i checked my hungarian paprika at home that i got in billings, and it is indeed the exact same brand you mentioned (pride of szeged). i'm looking forward to giving it go with various dishes.


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Posted By: ChrisFlanders
Date Posted: 01 November 2012 at 10:51

It must have been such great fun for the viewers only when Vlad visited the villages. Lots of heads rolled and bodies were shown on wooden sticks. Guess where I found my inspiration?

I didn't use chicken but turkey for the simple reason it was on promotion yesterday. Of course chicken breast will do as well.

I started by slicing strips from this turkey filet and added 1/2 cup of sunflower oil and 1 teaspoon of tandoori masala and 1/4 teaspoon of smoked paprika.

If you overdose any of these, especially the La Chinata smoked stuff, it will all taste horrible! Let that marinate for around 3 hours, time is not that important. The tandoori is a combo of a lot of spices with... a bit of red coloring, check the ingredient list on storebought tandoori masala! So, the meat will color nicely bloody red (pardon my french). Later on, "zigzag" the meat on wooden skewers, Vlad style. The skewered meat was simply panfried in oil, not cooked in the sauce!

The sauce: I must say this came out sensational! I used equal parts fresh RED bell peppers (we call them paprikas!) and fresh tomatoes. Start by sweating some shopped shallots and 2 whole cloves of garlic, add shopped bell peppers, add a teaspoon of tomato paste, a teaspoon of flour and let simmer while stirring. Add a good dash of dry vermout and let the alcohol evaporate. Add fresh tomatoes, some chicken stock, a deseeded mild red chili and absolutely no more than 1/4 teaspoon of smoked La Chinata Spanish paprika. add 1/2 teaspoon of vinegar to cut through the sweetness of the peppers. Let simmer for at least 30 minutes; mine went on for nearly 50 minutes on very low fire. Then mix well and push through a sieve.

Cut some little round "heads" out of potato with a parisienne spoon (you may know this instrument better as a melon spoon), boil, leave to cool entirely and later on, fry in oil before serving.

I also used a yellow and green paprika, sorry, bell pepper, peeled and cut into brunoise, then shortly fried in olive oil.

I also made a simple crumble with Cobourg ham, panko breadcrumbs and chopped parsely. Fry in a little olive oil and put in the oven at very low temperature to dry.

Last but not least; sour cream. I forgot to buy some. No problem. The day before, stir some lemon juice in a cup of single cream, stir and put in the fridge. Best sour cream ever...



Posted By: Rod Franklin
Date Posted: 01 November 2012 at 10:59
Very nice and shows there are other very good brands of paprika. Good job!

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Hungry


Posted By: TasunkaWitko
Date Posted: 01 November 2012 at 11:01
Originally posted by Chris Chris wrote:

Later on, "zigzag" the meat on wooden skewers, Vlad style.
 
I LOVE it! the skewers, especially the top one, even look like little people hunched over.
 
Even though this dish isn't originally intended to be used with smoked paprika, it can certainly add an element toward the final desired effect, as you have shown - Incredible imagination and, as always, great photography ~
 
Very interesting and unique take on this Chris. You certainly pushed the envelope while staying with the theme. Impressive!


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Posted By: ChrisFlanders
Date Posted: 01 November 2012 at 11:08
Thanks guys, and yes Rod, if you can get your hands on that smoked spanish paprika, it's fantastic but to be used in minimal doses. The product is called "pimenton de la Vera"; La Chinata is a good brand but there are others, equally good. 


Posted By: Marissa
Date Posted: 01 November 2012 at 11:13
Love the skewers! Plans are rearranged for this week so hopefully I will get to this soon! Perhaps it can be my Dia de los muertos meal...especially if I use Spanish paprika! I have 90% of the ingredients. My sour cream didn't come in (we order direct from the dairy) so I'll have to stop by the store.


Posted By: ChrisFlanders
Date Posted: 01 November 2012 at 11:18
Thank you Marissa and good luck with your try-out.


Posted By: Margi Cintrano
Date Posted: 01 November 2012 at 11:20
Rod,
 
If you cannot find any La Vera Pimentón = Spanish Smoked Paprika from La Vera, Extremadura, Spain; and you PM me your home address; I shall send you a large tin of it. 
 
I believe many of our members who live in or near a major city with large Latin American communities have access to Latin American grocery shops and can do same.  
 
Kind regards,
Margi.


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: TasunkaWitko
Date Posted: 01 November 2012 at 11:24
also, rod - it was goes on sale at http://www.latienda.com" rel="nofollow - www.latienda.com  now and then for an incredible price. just recently, i paid 1.99$ US total for two tins exactly like the one in chris's post.
 


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Posted By: Rod Franklin
Date Posted: 01 November 2012 at 11:56
A very kind offer, Margi. Thanks for that. Let me first look around here and see what I can find.

Tas, I saved the chicken, but the sauce was a waste. I made tacos from the meat. They were OK.


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Hungry


Posted By: TasunkaWitko
Date Posted: 01 November 2012 at 12:49
rod - sorry to hear that it didn't work out, but i can understand why you chose to not serve the dish with an inferior sauce. kudos for your integrity and your resourcefulness.
 


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Posted By: Daikon
Date Posted: 01 November 2012 at 14:19
I love the Vlad the Impaler connection to the skewers, Chris.  I'll have to remember that one.

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Posted By: Rod Franklin
Date Posted: 01 November 2012 at 14:52
There are eight grades of paprika in Hungary. From 'special' at one end to 'hot' at the other. The exquisite delicacy type as is the Pride of Szeged brand, is a couple of steps down from special. The only place I found on the internet that has what they are calling special, or Különleges in Hungarian, is a place called Penzeys. I would have to see the stuff to believe it though. I'm thinking of ordering some. Maybe.




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Hungry


Posted By: Rod Franklin
Date Posted: 02 November 2012 at 13:36
I tried de-boning a chicken per the Pepin video. It's not as easy Jacques makes it look. I might get that job done in the minute he says it takes after about 20 tries within a week. I got it done, but it took me maybe 10 minutes.

I also ordered some "special" grade Hungarian paprika and some Turkish bay leaves from Penzeys online. I called and the lady that answered assured me it was the real "special" grade paprika, although she couldn't tell me if it was this years harvest or when it was produced. We'll see.




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Hungry


Posted By: Hoser
Date Posted: 03 November 2012 at 03:13
 have yet to make this dish, but when I do I will use my homemade pimenton...it's pretty easy to make with a cold smoker and a wire mesh splatter screen.

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Go ahead...play with your food!


Posted By: gonefishin
Date Posted: 05 November 2012 at 09:19
   Nice job Chris!  I love the spin you put on it with the skewers.  Looks delicious!!

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Enjoy The Food!


Posted By: gonefishin
Date Posted: 05 November 2012 at 09:26
   Okay, I'm getting ready to put together this dish at work.  I'll be putting a little of my own influences into the dish.  I'm going to try and do little different to the sauce/chicken.  But I plan to serve it with rice.  In the rice I've got an abundance of green peppers, red peppers, garlic and Hungarian wax peppers (decent heat).  I plan to mix the vegetables in a manner I do with fried rice, cooking the rice before...letting cool...then combining the vegetables.  I also crisped up all the chicken skin, which I'll also add to the rice.




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Enjoy The Food!


Posted By: ChrisFlanders
Date Posted: 05 November 2012 at 09:31
Thanks Dan, looking forward to see your work!


Posted By: TasunkaWitko
Date Posted: 05 November 2012 at 09:37
looks like a great start, dan - do i detect a hint of "hunky cajun" in this interpretation?
 
looking forward to seeing the results!


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Posted By: gonefishin
Date Posted: 05 November 2012 at 10:17
Thanks Tas and Chris!
Originally posted by TasunkaWitko TasunkaWitko wrote:

looks like a great start, dan - do i detect a hint of "hunky cajun" in this interpretation?
 
looking forward to seeing the results!


Wink   Maybe just a little cajun.

  My thinking was to leave the main body of the dish original and accent with the rice.  Normally I'd cook everything into the rice making the rice the star of the dish.  But because I didn't want the rice to be the star, I decided to add the peppers, garlic, chick peas, chicken skin,  etc into it...after the rice was cooked.  Leaving the main star to be the chicken and sauce.  we'll see...

  I wanted so much to add some andouille or chorizo and some chicken livers...but I held back Cry

Dan


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Enjoy The Food!


Posted By: TasunkaWitko
Date Posted: 05 November 2012 at 10:19

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 http://foodsoftheworld.activeboards.net/papriks-csirke_topic2547.html" rel="nofollow - 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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Posted By: TasunkaWitko
Date Posted: 05 November 2012 at 10:26
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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Posted By: HistoricFoodie
Date Posted: 05 November 2012 at 10:28
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!


Posted By: Margi Cintrano
Date Posted: 05 November 2012 at 10:37
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.


Posted By: gonefishin
Date Posted: 05 November 2012 at 13:05
   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!


Posted By: TasunkaWitko
Date Posted: 05 November 2012 at 13:13
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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Posted By: Rod Franklin
Date Posted: 05 November 2012 at 13:38
Such creativity around here! Well done!

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Hungry


Posted By: gonefishin
Date Posted: 05 November 2012 at 13:57
Thanks Rod and Tas for the kind words...

Originally posted by TasunkaWitko TasunkaWitko wrote:

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!


  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!


Posted By: ChrisFlanders
Date Posted: 06 November 2012 at 04:43
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.
 
 


Posted By: Margi Cintrano
Date Posted: 06 November 2012 at 04:57
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.


Posted By: gonefishin
Date Posted: 07 November 2012 at 14:30
   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!


Posted By: TasunkaWitko
Date Posted: 06 February 2013 at 18:19
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:
 
http://foodsoftheworld.activeboards.net/papriks-csirke_topic2547.html" rel="nofollow - http://foodsoftheworld.activeboards.net/papriks-csirke_topic2547.html


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Posted By: gonefishin
Date Posted: 22 February 2013 at 10:34
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!


Posted By: TasunkaWitko
Date Posted: 23 February 2013 at 17:42
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! Hug


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Posted By: gonefishin
Date Posted: 13 August 2014 at 08:37
   With colder weather approaching...I think I need to make this one again soon!

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Enjoy The Food!


Posted By: TasunkaWitko
Date Posted: 14 August 2014 at 18:17
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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