Presunto
(--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])
121
Another restaurant in a residential area and we came to eat their pork. However, not just any kind of pork, it’s Mangalica pork. A very special species of pigs in Hungary that almost became extinct like only a couple of decades or so ago. Not sure why it’s written “Mangalica” but it’s pronounced “MangaLITSA”. They have a thick coat of blond fur! Some info here if interested. (Wiki also has something on it but I think sometimes they can go fuck themselves)
First some warming soup, the kind “grandmum makes”.
Mangalica rib chops. Super tender. The cook went nuts with garlic. I would have liked it plain to taste the natural flavour of it. Mixed pickles are a must in eastern Europe and all the way to Turkey (who used to be Hungary’s owner).
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
123
I’ve tasted Mangalitsa just the once - at the now closed Seven Sows in Asheville, North Carolina. The main component of the plate was a lovely chop from a Chester White pig. But the jus, drizzled over goats cheese grits, was from the Mangalitsa. An altogether fab dinner and it was a great disappointment when I read the restaurant had closed down. Places as good as that have no business going out of business.
that’s the way that’s pronounced, just as in the Czech Republic, as in “Krusovice Imperial” (a beer i just had last week) - “KrusoVITSEH” - the “c” is a “ts” sound.
It’s a lot of lemon, so if you want a less tart version definitely cut back some.
I’m thinking next time i’ll try the same treatment to some brussel sprouts or cauliflower…maybe sweet potatoes too!
First home cooked meal in a month . Veal rib chop cooked on ci skillet , canned cannellini beans touched up with a small amount of garlic , fresh bay , and a little chopped tomato , and sauteed zucchini matchsticks . I always hate leaving but it’s nice to be home .
Rotisserie Chicken, zucchini, Portobello mushrooms, celery, carrot, garlic, tomatoes, pearl onions, peas, egg noodles, EVO. Sort of Italian in general direction.
It had good chicken flavor and the tomatoes added a little brightness to the broth.
2 Likes
meatn3
(equal opportunity eater in the NC Triangle)
132
Not a whole lot of cooking at my house lately. Holiday season making for long days and hellish commutes home. My living out of a cooler experiment is loosing it’s charm. Lots of eating of frozen assets broken up by a major lox and bagel binge.
We went from freezing rain (and accidents galore) Sat. morning to mid-70’s Sun. Today has been wet and in the 30’s most of the day. So hot, bubbly and homey seemed just right.
Softened minced onions in melted butter, added minced garlic and gave a quick stir. S/P, dried thyme, and bay leaf thrown in. To this slid 2 russets, thinly sliced and equal parts chicken stock and cream. Brought to a simmer, covered and lowered the flame. After 10 min. or so I layered the potato mix, chopped ham and grated cheddar into a baking dish. Topped with a little panko and baked until nicely browned. Brussels sprouts (quartered) were quickly cooked in bacon fat as a side. A few Kirklands Macadamia Clusters after. Was good!
The only sea urchin available at the Japanese market was from Mexico, so I made this instead of uni pasta.
Thee are various ways to prepare this, but I made the simplest form: stir butter or oil with roe in a warmed bowl, add hot noodles and stir quickly to emulsify, adding a little pasta water if necessary. Garnish with toasted nori and shiso leaf (unless you forgot t buy some shiso, like I did).
Bone in pork chops with a light lemon mustard sauce served with roasted asparagus, and sautéed potatoes. Sounds odd writing it out, but it was delicious.
5 Likes
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
136
The only bit that seemed odd to me was the lemon in a mustard sauce. Other than that, I’ll eat it and go away a happy bunny.
There have been a lot of scrambled egg dinners in our household of late due to holiday craziness! I should be getting home at a normal time tonight though, so I’m planning on spicy chicken and green bean stirfry with toasted peanuts. Always a hit around our house.
I’ll be making green chile chicken tamales today so that will be dinner for us tonight- and for some of the neighbors who I always gift them to this time of year. Yum!
2 Likes
Presunto
(--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])
140
In case you didn’t know… roasted marrow bones, goose livers, all things goose and duck are typical/normal in Hungary. Photos of roasted marrow bones I see in the US or other countries consist of 3 small rings. I thought I would get the same but when the waiter brought my order to the table we both looked at it in silent awe.
Toasted bread and raw garlic to eat with the marrow. I looked around and saw the Hungarians eat the same thing, plus pots of gouyash soup. Had to ask for more toast, there was so much marrow.
I moved the big pile of deep fried onions aside to show you the seared goose liver. Elsewhere they top a steak with an egg, in Hungary it’s goose liver.
