Today, I decided that technically it is spring, never mind the weather, so I fired up the grill: BBqed chicken and potatoes:
So do we! The only Slovak way that I know of is to take fermented whole cabbage leaves (with some more fermented shredded cabbage = sauerkraut) and fill these with a mixture of ground/chopped pork and rice or barley, perhaps some paprika, s&p and then fried bacon and sauerkraut scattered among the cabbage rolls as they're being cooked, served usually with rye bread and sour cream. We call these holúbky, that is little pigeons (so do Ukrainians, Rusyns, Poles). There is also another way in parts bordering Hungary (ordinary, non-fermented white cabbage and then tomatoes, paprika, green peppers and chilies, and pork & rice stuffing), but that looks like Hungarian influence. What's the Serbian way?
WOW! Sounds - and looks - very tasty. Did you use a whole duck?
Yes - you bone out the whole bird - legs, wings and all. I follow Pepin's method however duck has a lot more connective tissue so more knife work. I use a small paring knife for everything, but beaking the end of the leg bones. Check out his video on youtube.
Today was Karen's birthday. Lobster risotto, streamed asparagus with bernaise and a lettuce, avocado and sweet pepper salad, basic balsamic vinagrette.
It doesn't look like much in this picture, but that risotto was VERY, VERY tasty. Probably the best I've ever made. I think what really made it work was the finish. One normally finishes with butter and parm. Instead of butter I used a healthy dose of the bernaise - went REALLY well with the lobster.
Too bad I had to share it with my wife
Oven roasted pork ribs with fryied garlic. I could powder the garlic, make some gravy or infused oil, etc. but i like the crunchy texture.
Wife's making the counterweighting fresch salad. Thank you God for gifting me an undeserved garlic lover woman.
Serbian Sarma is prepared of sour cabbage leaves,that have thick leaf part taken out.Meat mixture of diced onions,minced pork,salt ,pepper,paprika,shredded carrots,rice,smoked bacon is sauteed in a pan to the point where rice is roughly 50% cooked.Then we roll it.On the bottom of clay pot we put about 10 leaves of sour cabbage,then goes a layer of sarma rolls,then dried and smoked meat(bacon,ribs,pork cheeks),then layer of sarma rolls and so on.we simmer it in water,and put a smaller lid and some weight on top of it to prevent rolls from unfolding.cook at low heat approx 6 hours.
serve with baked potato and some sour cream but serbian homemade dairy product "kajmak"
A big favorite - I have to go away for a few days so this should keep the hubby happy while I'm gone - one of his favorites - Roast Beef (Outside Round) on a bed of onion, celery & carrots - with roast potato, green beans, wild mushroom & red wine gravy with Yorkshire Pudding. Into the oven at 475 for 20 minutes and then back to 325 till done. The meat is rubbed with a mix of 3/4 Kitchen Bouquet with 1/4 Worchestershire sauce sprinkled with Montreal steak spice.