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What's on the weekend menu?

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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: 07 March 2017 at 09:57
Hi, Melissa -

When I read your post about the Moros y Cristianos, I said to myself, Melissa is in for a treat! I tried it for the first time a couple-three years ago, served with Cuban pernil, and loved it very much. When I served mine, I topped it with some of the juices from cooking the pernil, and it was like a plateful of heaven ~

Here's the recipe I used, if you'd like to take a look:

http://foodsoftheworld.activeboards.net/moros-y-cristianos_topic3187.html
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 07 March 2017 at 18:48
Thanks! It sounds like it would be fantastic with pernil.
Tonight, on a whim, I stirred some parsley chermoula into some of it. It was surprisingly good. Like cumin perked up with green freshness.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 09 April 2017 at 10:28
All sounds wonderful.

Saturday the 8th: 

Since, I had tons of editiorial to finish, so I ran over to the Farmer´s Market and picked up the salad fixings for a Greek Salad ..  Of course, I stopped by to see a Greek friend who always provides me with Fresh Feta ..

Lucky me, I have some excellent Greek Evoo and Red  Wine Vinegar .. and so that was a light lunch.

Sunday ( Palm  Sunday ), I went with a friend to grab a bite out at the corner Taberna ..  Most of the neighborhood Bars, prepare a Paella on Sundays and serve it as a "Tapa Portion" ..

So, some Paella Marinara hit the spot and no cooking, no washing up.

A couple of wines and that was that ..

Have a lovely day ..  It is already 18.30 here and  22 degrees Centigrade ..  Lovely day ..



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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 10 April 2017 at 08:29
Saturday I prepared some spare ribs Greek style, and Sunday I prepared a very good Cuban pernil, using this treasured family recipe that MArgi shared with us some time ago:

http://foodsoftheworld.activeboards.net/pernil-asado-en-el-estilo-cubano-de-vilarchao_topic3190.html

I didn't know it until later, but Sunday - by coincidence - happened to be the birthday of Maria Caridad Vilarchao, whose recipe this is. I hope that I did justice to her legacy ~
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 10 April 2017 at 08:47
Ron, 


Thank you once again for all your passion and love for this commemorative authentic récipe.

Have a lovely day ..
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 10 April 2017 at 08:55

In Spain, Holy Thursday, Good Friday, Holy Saturday and Easter Sunday are 4 consecutive Bank Holidays and many locals travel during these days ..

On Thursday and Friday, I shall prepare a dish called Bacalao y Espinacas, which is Fresh Cod Fish prepared with Chick Peas soaked over night and Fresh Spinach.  It is a national dish served during these days of the Lent or Cuaresma ..

I shall take some photographs. It is a stew and mighty delicious if you like the 3 main ingredients.

Then at weekend, Saturday is  Tapas Hour at 13.00 and Restaurant Evening.

Sunday, I have been invited to Friends who are Spanish and the classics are typical of the Mediterranean ..   Roast Milk Fed Baby Lamb is always a main during this time ..


Have a wonderful Spring Break, and Easter Holiday Season.

 



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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 20 May 2017 at 21:00
Grilled Rib Steak marinated 24 hours in the family marinade circa 1965 and a Dilled Cucumber Sour Cream Salad

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 21 May 2017 at 02:37


WOW ..  Looks amazingly divine ..   Blue rare please ..

The family marinade sounds fascinating !

Do you have the recipe for it  ? 

Have a lovely Sunday .. 
Best regards. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 11 June 2017 at 21:11
Pheasant Egg Forgacs Fank

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 June 2017 at 15:55
Percebes,

These Forgacs Fank look wonderful ..

Thank you for posting ..

Is there a link to the récipe ?

What does  Forgacs Fank denote  in English  ?

Have a lovely weekend .. 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 June 2017 at 15:59

Weekend of 17th and 18th.. 


Friday the 16th, shall keep dinner light as I always go out with Friends to eat ..  

I shall probably do a  salad of sorts to use up some ingredients ..  

Saturday:  I shall check out the Fish Monger and see what he recommends .. Maybe some squid or calamari .. 

Or a Frittura which is a group of different local fish varieties sautéed in Chick pea flour and prepare some home made Ali Oli and a Romesco ..   And Gazpacho ..  home made ..







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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 15 June 2017 at 19:20
Originally posted by Margi Cintrano Margi Cintrano wrote:

Percebes,

These Forgacs Fank look wonderful ..

Thank you for posting ..

Is there a link to the récipe ?

What does  Forgacs Fank denote  in English  ?

Have a lovely weekend .. 
 

Translates roughly to Angel Wings in Hungarian

Recipe I tweaked for use of the abundance of Pheasant Eggs I had in my possession is as follows

Deep Fat Fried Cookies

30 Pheasant Yolks
2 tsp Vanilla
1oz Strohs 80
6oz Ginger Ale
Pinch Salt
1 tsp Baking Powder
5-6 cups AP Flour

Combine wet and dry ingredients separately and add 1/3 of the dry to all of the wet to make a slack batter. Beat well and add the rest of the dry to make a soft dough.
Let rest in fridge 2 hours.
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Cut dough into quarters and roll each quarter to a 1/8" thickness and cut into strips with pizza cutter or knife

Cut across into rectangles and cut a partial slit down the center of each rectangle
http://i1244.photobucket.com/albums/gg568/percebes/P6110022_zpsedwva1bp.jpg" />

Flip slits to the outside to make the angel wings
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 15 June 2017 at 19:22
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 17 June 2017 at 10:12
Yum!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 June 2017 at 11:21


Made another Paella Marinara .. Had  a couple of Lady Friends chow down here .. 

I have 2 photos  !!!!!


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 25 June 2017 at 12:36

Found my missing Rogan Josh seasoning!
I'd never heard of Rogan Josh until I went into Penzey's and said "Oo, new salt-free blend! Smells good. Guess I'll get a little jar." I've never made curry before. But I had chicken, onions, and tomatoes that I needed to use up, so I made Chicken Rogan Josh. I don't know if I did it "right," but I like it.

I also decanted this year's chive-flower vinegar.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 27 June 2017 at 04:59
Never heard of it either, Melissa. What's in the mix?

Right, schmite! What counts is what happens on the plate. And, apparently, this one worked. So that's another winner for you.
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: 27 June 2017 at 08:53
@ Percebes, 

These Hungarian Pastries are luscious ! I think they would pair perfectly with some Rasberry Preserves or  Black Berry or Blue Berry ..

Simply amazing. 

Pheasant Eggs:   Question,  could you prepare this pastry with Bio Organic Hen´s  Eggs  ?  

So if you need 30 Pheasant eggs -- How many Hen´s  Eggs do you suggest  ?


Have a lovely day .. 


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 27 June 2017 at 18:33
Here's the Official Description.
(I didn't find it too spicy, and I have a low heat tolerance. Then again, I don't think I used that much, and I used chicken, tomatoes, and 2 little containers of yogurt along with the onion and spice.)

Rogan Josh Seasoning

Salt Free

Just a little spicy. This version of the popular red lamb stew comes from the state of Rajasthan, known for its hilly deserts and fierce, yet chivalrous warriors. While Rogan Josh can be made with beef, it is traditional and better made with lamb. This blend is a great example of how a crafty seasoning can change the stronger flavor of lamb (or in India, mutton or goat) into a meal far more delicious than plain old beef. Some blends are interesting'this blend is delicious. For the true Jaipur Palace experience, use the full 2 TB. seasoning per pound, plus extra cayenne and cardamom. Either way you make it, don't plan on leftovers. Brown 2 lb. lamb or beef cubes in 4 TB. oil, remove. Brown 1 large minced onion, add 2-4 TB. Rogan Josh, 1 tsp. salt, stir. Add meat plus 1 cup water and 1/2 cup yogurt. Cook 1-2 hours over low heat till lamb is tender and sauce thick.

Hand-mixed from: paprika, garlic, ginger, cumin, coriander, pepper, cayenne, cinnamon, cardamom, cloves and saffron.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 28 June 2017 at 10:14
Sounds like an interesting blend, Melissa

Note that "spicy" need not translate as "hot." Indeed, just the opposite is true. From what I can see, for instance, the only source of heat in that blend is the cayenne. The rest just adds a bold flavor profile.

Plus, of course, quantity used makes a difference. As we once discussed about salt, if you spread water thin enough, nobody gets wet.

I find it always a good idea, when trying a new blend, to taste-test it first. I merely moisten a finger tip, touch it to the spice mix, and lick it off. Doing this provides insights into how much or little of it you're likely to use in any particular dish.

FWIW, neither Friend Wife nor the Beautiful Mrs. Tas do heat. Yet, Ron and I often cook what would be described as spicy food, with no objections from the women folk.
But we hae meat and we can eat
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