Food Thread

AdkEric said:
Thanks! I'm quite liking it.
Click to expand...
It is a good meat, I actually grew up on it. My parents used to buy a half a bison every year to go with the couple deer my father/brother would bring home. I used to consider a regular beef burger to be almost a delicacy! I haven’t had any in years though, not since I moved out.
 
JD3000 said:
Chicken Paprikas Recipe
Basically its Hungarian chicken stew served over spaetzel (dumplings).
Ingredients:
About 1/2 package of bacon.

Package of dark meat chicken. Boneless thighs are easiest but bone in thighs and legs have a bit more flavor.

Big can of peeled sliced tomatoes or comparable peeled fresh. I use more.

1/2 to 1 large sweet onion, chopped.

1 large green bell pepper, chopped.

1 Hungarian wax pepper, chopped. This is optional because of heat.

2 large stalks celery, chopped.

12 to 16 oz sour cream. Leave it out ahead of time to reach room temperature.

1 cup water or unflavored tomato sauce. Up to you.

Few to as much as you want cloves of fresh garlic, finely chopped. I use a lot. Let me live.

Flour, salt, black pepper, granulated garlic, Hungarian sweet paprika, Hungarian hot paprika too is an option, crushed red pepper flakes (also optional I guess), olive or other cooking oil, a little dry white wine for deglazing.
1.) In a your pot, cook some bacon. Remove when done and take to the face. Keep bacon grease in the pot.
2.) Dredge chicken in flour (season the flour if you want, I do) and quickly brown it in the bacon grease but dont cook through. Set aside on a plate.
3.) Add a little oil to the same pot and saute onion, celery, and pepper. When aromatic, add fresh garlic and continue a couple more minutes. Deglaze with white wine.
4.) Add all your tomatoes and water (or tomato sauce. Stir and mix well.
5.) Salt and listed spices. I dont measure shit, let me live. The paprika is the important part. At least 2 to 3 table spoons of the sweet, touch of the hot if that's your thing.
6.) Put chicken back in the pot, bring to a boil. Reduce to low and simmer covered for 30 minutes. Uncover and simmer to reduce.
7.) Shred chicken with forks in the pot when tender enough if using boneless. I prefer it this way rather than bone in.
8.) When chicken is good to go, remove from heat and let cool for 15 to 20 minutes. Add the sour cream and mix well. Let sit for a few.
9.) Serve over fresh made spaetzel. I recommend getting a spaetzel maker but to each their own. Using chicken broth instead of water adds more flavor.
10) traditionally served with lots of rolls/bread and butter for sopping up gravy and some Hungarian kolbas on the side. Polish kolbasa is acceptable.

@Jeff
Click to expand...
20210124_134732.jpg20210124_140929.jpg20210124_141138.jpg20210124_142200.jpg20210124_191912.jpg
 
Jonny said:
View attachment 73139
Keto New England clam chowder yesterday. Cauliflower instead of potatoes and carrots and she added bacon, it was amazing. I liked it better than any I’ve had before.
Click to expand...
Thats a little different, but it sounds good to me. Any clam chowder is great in my opinion! (Except that Manhattan stuff, who puts tomato sauce in clam chowder?)
 
Jonny said:
To the best of my knowledge, there’s no better pepperoni, Greg.

Started a few quarts of chicken noodle soup last night. Almost zero carb except for about 1/4 cup of green onion. The zero carb noodles are great. A little rubbery compared to normal pasta but I like the texture.

View attachment 73176View attachment 73177
Click to expand...
That looks like it belongs in a restaurant somewhere. Enjoy!
 
You must log in or register to reply here.

New threads New posts

Kask Stihl NORTHEASTERN Arborists Wesspur TreeStuff.com Teufelberger Westminster X-Rigging Teufelberger
Back
Top Bottom