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Székelyalmás

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gracoman View Drop Down
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    Posted: 18 October 2015 at 22:11
Something from Transylvania because its that time of year.

Székelyalmás (Pork with apples and cider cream)

Lightly brown sliced pork loin in olive oil and butter




Remove the pork, add onion, minced fresno chili pepper (Holland was not available), sliced tart apples, and cider.  Hard or regular.  I used Samuel Smith's hard cider.  Reduce


Add chicken stock, cream, Dijon mustard, and marjoram.  Its a Saxon thing.


Add the pork back in to fully cook.


Serve over cooked rice.

This is a top self restaurant quality dish that is pure peasant food.  It is remarkable.  So remarkable I forgot to make the Romanian polenta with feta and sour cream.

 



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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: 20 October 2015 at 06:36
Mighty nice, gMan - I've been wanting to try this dish for a while, and this time of year is the perfect season to do it. 
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gonefishin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 20 October 2015 at 06:56
   classic  flavors... wonderful dish.

  thanks for posting
Enjoy The Food!
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gracoman View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 20 October 2015 at 07:37
I finally got around to making the Mămăligă Cu Smăntănă (Romanian Polenta With Sour Cream)

Mămăligă is a Romanian staple. Mămăligă Cu Smăntănă or polenta with sour cream is the most flavorful way to serve it.  Mămăligă Cu Smăntănă with Feta takes it one step further. It is awesome


Mămăligă Cu Smăntănă served with leftover Székelyalmás


I had my doubts about this polenta made with milk and feta cheese.  And sour cream?  Well, I have no doubts about this dish now.  It is filling and delicious.  Like all polenta Thumbs Up
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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: 20 October 2015 at 22:21
Very nice polenta, G  ~ I assume that the feta is a sub for a similar, local cheese?

Either way, I am guessing that the combination makes for a really delicious meal ~
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gracoman View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 21 October 2015 at 07:04
Originally posted by TasunkaWitko TasunkaWitko wrote:

Very nice polenta, G  ~ I assume that the feta is a sub for a similar, local cheese?
Yes. The article that was published along with the recipe stated a local unnamed cheese would be used.  It went on to state feta would be the best substitute.  So feta is was.
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