Monday, May 25, 2009

Hungarian Stuffed Cabbage

1 Large cabbage
1 to 1/2 lbs Ground beef or pork
1 1/4 cups Long grain white rice
salt to taste
pepper to taste
Red Hungarian Paprika - A MUST
3 Large fresh garlic cloves pressed or more if desired
2-3 Eggs
1 Onion - grated into meat mixture
2 Smoked Ham hock or 1/4 lb smoked beef neck bones or smoked Hungarian sausage
1 Bottle Saurkraut - rinse alittle right before adding so it's not too sour.
2 small cans of tomato paste - mix both cans with enough water to cover entire pot of stuffed cabbage for cooking.
Oil and flour for the roux

1. Remove core from the cabbage. Separate the leaves and boil them uncovered for 5 minutes or until soft enough to roll. Dry and reserve liquid.
2. Combine the meat, rice, spices, and eggs, mix well with your hands. Lay out a leaf of cabbage and center about 2 tablespoons of meat. Fold up sides and roll up ends to seal each roll. Continue with all the meat and cabbage.
3. To fill the pot, start with a layer of that chopped up cabbage mixed with sauerkraut. Then place the stuffed cabbage. Add another layer of chopped cabbage and sauerkraut on top of that, then another layer of stuffed cabbage. Keep going like this until you run out of stuffed cabbage, and add a final layer of chopped cabbage and sauerkraut on top.
4. Add the tomato saft, the smoked pork and the water to just cover the contents of the pot. Cook on simmer for one and half hour or until rice is tender.
5. Make a roux. (Ingredients for roux: 1 tablespoon of oil, 1 tablespoon of flour, paprika )
6. Serve with sour cream.

Laszlo's Dry Rub

2 tablespoons smoked sweet paprika

2 teaspoons brown sugar

2 teaspoons coarse salt

2 teaspoons freshly ground pepper

2 teaspoons garlic powder coarse

2 teaspoons onion Powder coarse

This Rub is The best on Pork Steak yum yum :)

In a small bowl, stir together the paprika, brown sugar, salt, pepper,garlic powder,and onion powder

Massage this rub onto shrimp, chicken or pork a few minutes before grilling. The recipe makes enough for 1 pound of shrimp, 4 chicken breasts, 2 pork tenderloins or 4 pork chops. For more rub just double recipe.

French Onion Soup

French Onion Soup


2 pounds medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 bay leaves
3/4 teaspoon salt
1/4 cup unsalted butter
2 teaspoons all-purpose flour
3/4 cup dry white wine
4 cups reduced sodium beef broth
1 1/2 cups water
1/2 teaspoon black pepper
6 diagonal slices of baguette
1/2 pound piece Gruyeres,
2 finely grated Parmigiano-Reggiano
Cooking Directions

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
While soup simmers, put oven rack in middle position and preheat oven to 350 degrees F.
Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
Remove croutes from oven and preheat broiler. Put crocks in a shallow baking pan.
Discard bay leaves and thyme from soup and divide soup among crocks, then float a slice of the toast in each crock. Slice enough Gruyere (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.
Soups and croutes can be made 3 days ahead cool completely, uncovered, then chill soup, covered, and keep croutes in an airtight container at room temperature. Reheat soup before proceeding with recipe.
Yield: 6 servings