gefullte nudelin
Gefullte Nudelin
4 eggs, divided
Milk
Salt
Flour
Pepper
1 pound ground beef
1/2 cup diced celery
2 tablespoons diced onion
1 cup dry bread crumbs
Beef broth
Combine 3 eggs, 1/2 cup milk, salt and enough flour to roll out well. Cut pieces of dough into 4-inch squares. Combine remaining ingredients except broth, adding enough milk to moisten. Place a heaping tablespoon of meat mixture in center of each square; pinch sides together. Cook in beef broth for 30 to 45 minutes.
I have a habit of comparing the phraseology of communiqus, one with another across the years, and noting a certain similarity of words, a certain similarity of optimism in the reports which followed the summit meetings and a certain similarity in the lack of practical results during the ensuing years. — Margaret Hilda Thatcher
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oaxacan style carne asada (mexican-style thin sliced grilled steak)
Oaxacan Style Carne Asada (Mexican-Style Thin Sliced Grilled Steak)
Serves 8.
2 bunches scallions, trimmed
8 jalapeno, serrano or poblano chiles
Coarse kosher or sea salt
Fresh ground pepper
2 pound boneless sirloin steak, sliced into broad sheets 1/4-inch thick*
16 corn or flour tortillas
4 limes, cut into wedges
Oaxacan Guacamole
Fresh salsa
* Ask your butcher to cut the sirloin for you on his meat slicer. You may alternatively use skirt steak or flank steak in this recipe.
Roast the scallions and chiles on the grill - either on the cooking grate, or directly on the charcoals (if using wood or charcoal). Remove from heat. Cover scallions with foil and set aside; scrape the skin off the chiles with a sharp knife (placing the chiles in a covered dish to steam for a few minutes immediately upon removing them from the grill, can make peeling them easier, but the steamed chiles will be softer). Cut the chiles in half, scrape out and discard the seeds, cover the chile halves with foil and set aside.
Oil the grill grate. Generously salt and pepper the beef and place it on the hot grate; grill, turning with tongs until cooked as desired (3 minutes per side will be Oaxacan-style well-done). Remove to cutting board, allow to rest for a few minutes (to retain juices) then cut into thin strips, against the grain or cut into 1/2-inch dice.
To serve, lace a few tortillas at a time on the grill to warm them. Set out lime wedges, guacamole, salsa and grilled items.
To eat, place a few pieces of beef on a warm tortilla; place a grilled scallion and a chile half on top; top this with spoonsful of guacamole and salsa and a squeeze of lime juice. Roll the entire thing up and eat.
I don want to get to the end of my life and find that I have just lived the length of it. I want to have lived the width of it as well. — Diane Ackerman
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indonesian pork skewers
Indonesian Pork Skewers
1/4 cup vinegar
1/4 cup prepared mustard
1/4 cup light molasses
2 tablespoons ginger preserves or orange marmalade
1/4 teaspoon ground ginger
1 (1 1/2 pound) lean boneless pork, cut into 1-inch cubes
1/2 medium pineapple, halved lengthwise,
cored and cut into 1/2-inch-thick slices
1 medium red sweet pepper, cut into strips
Combine the vinegar, mustard, molasses, ginger preserves and ginger in a small mixing bowl. Alternately thread the pork cubes, pineapple slices and pepper strips on 12 (6-inch) metal skewers, leaving about 1/4 inch between pieces. Brush with the molasses mixture.
Grill the kabobs on the rack of an uncovered grill directly over medium-hot coals about 12 minutes or until no pink remains and juices run clear, turning and brushing with molasses mixture after 6 minutes. Heat the remaining molasses mixture and pass with the kabobs.
Makes 6 servings.
Lloyd What are the chances of a guy like you and a girl like me… ending up together — Dumb & Dumber
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new mexico posole
New Mexico Posole
This is a traditional New Years dish in the southwest.
6 (28 ounce) cans hominy, drained
6 pounds very lean pork, cubed
1/4 cup red chili powder (coarse or regular grind)
6 garlic cloves, diced
2 teaspoons oregano, or to taste
2 tablespoons salt, or to taste
6 quarts water
Heat a large pot. Add meat and brown over high heat, stirring frequently. Use a little cooking spray if needed.
Add remaining ingredients. Bring to a boil, cover and reduce heat to medium. Continue boiling slowly for 45 minutes to an hour.
Yield: 1 1/2 to 2 gallons (recipe may be reduced).
The computer programmer is a creator of universes for which he alone is responsible. Universes of virtually unlimited complexity can be created in the form of computer programs. — Joseph Weizenbaum
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chinese pot stickers
Chinese Pot Stickers
Meat Filling
1 1/2 pound ground pork
6 tablespoon soy sauce
6 scallions, minced
2 tablespoons dried shrimp, soaked and minced (optional)
3 tablespoons shrimp water (optional)
1 tablespoon sesame oil
2 tablespoons peanut oil
1/2 teaspoon grated fresh ginger
1 egg
1 to 2 cloves garlic, minced
1 to 1 1/2 pounds Chinese cabbage
2 teaspoons salt
Mix together well the pork, soy sauce, scallions, dried shrimp, shrimp water, sesame oil, peanut oil, ginger, egg and garlic. Set aside. Core cabbage and chop it finely. Cover cabbage with the salt and let sit for 1 hour. Press out the water and add the cabbage to the meat mixture. Set mixture aside until ready to assemble pot stickers.
Pastry
5 cups flour
2 cups water
Mix flour and water. Keep it rather soft for ease in handling. Let it rest for 10 minutes. Cut or pull off walnut-size balls and roll each one out to the size of a 3-inch circle. The edges of the dough should be thinner than the middle. Fill each round with approximately 1 teaspoon of meat filling. Pinch together in the shape of a half moon.
Cooking and Serving
Peanut oil
1/2 cup water
Vinegar
Chinese hot oil (chili oil)
Soy sauce
Fresh cilantro, chopped
Heat about 2 tablespoons of peanut oil in a skillet and stand the pot stickers up close together in the skillet with the seam side up. Saut? over medium heat for 2 to 3 minutes. Do not allow them to burn. Add 1/2 cup water, cover, and steam for 20 minutes. Serve immediately with vinegar, Chinese hot oil, soy sauce and cilantro.
Any great work of art revives and readapts time and space, and the measure of its success is the extent to which it makes you an inhabitant of that world — the extent to which it invites you in and lets you breathe its strange, special air. — Leonard Bernstein
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deutsches rostbraten
Deutsches Rostbraten (German Roast Beef)
1 (4 pound) boneless rump roast
Salt and pepper
1 (8 ounce) bottle Catalina French dressing
1/2 cup dry red wine
1 large onion, sliced
1 cup celery, diced
1 tablespoon instant parsley flakes
1 package brown gravy mix
Season meat with salt and pepper. Place in a deep bowl. Combine Catalina French Dressing with wine, onion, celery and parsley; pour over meat. Cover and refrigerate overnight, turning occasionally.
Preheat oven to 300 degrees F.
Drain meat and reserve marinade. Combine gravy mix and marinade; pour over meat. Cover and bake 2 1/2 hours or until meat is tender. Remove meat, skim off excess fat and thicken marinade for gravy.
This gravy is so good that you may not even have enough if you double the recipe. This recipe is perfect to bake while you are in church.
My toughest fight was with my first wife. — Muhammad Ali
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round steak in spicy sour cream sauce
Round Steak in Spicy Sour Cream Sauce
1 (2 pound) top round, sliced 1/2 inch thick, cut into 4 pieces
1/2 teaspoon fresh ground pepper
6 whole black peppercorns
4 tablespoons flour
3 whole allspice
3 tablespoons butter
1/2 small bay leaf
1/2 cup finely chopped onions
1 whole clove
1 teaspoon paprika
2 cups water
1 cup sour cream
1 tablespoon Madeira
In a bowl combine 3 tablespoons of the flour with the pepper. Dip the pieces of beef in the flour one at a time. Shake off excess flour.
In a heavy skillet, melt 2 tablespoons of butter over high heat. Add the beef and brown on both sides. Transfer meat to a platter.
Add remaining butter to skillet and add onions. Cook until onions are soft and lightly browned. Add paprika, peppercorns, allspice, bay leaf and clove. Add the water and bring to a boil, scraping the brown sediment on the bottom of the skillet. Return the beef to the skillet, turn heat to low and cover tightly. Simmer for approximately 1 1/2 to 2 hours, basting meat occasionally.
When beef is tender, transfer to platter and keep warm. Strain the cooking liquids through a sieve into a bowl. Press hard on the onions with the back of a wooden spoon to get all the juice and flavor. Discard. If you have less then 2 cups of liquid in the bowl, add some beef broth. If you have more than 2 cups, boil briskly until reduced to 2 cups (this is important).
Return liquid to skillet, bring to a simmer over high heat then reduce to low. With a whisk, beat the remaining flour into the sour cream. Slowly whisk the sour cream into the simmering liquid a few tablespoons at a time. Cook, whisking constantly until the sauce is hot and slightly thickened. Do not let it boil as the sour cream will curdle. Return the beef to the skillet and baste with the sauce. Cook just long enough to thoroughly heat the meat. Stir in the Madeira and taste for seasoning.
Serves 4.
When there are two conflicting versions of the story, the wise course is to believe the one in which people appear at their worst. — H. Allen Smith
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santa fe meatloaf
Santa Fe Meatloaf
2 pounds ground pork
1 tablespoon vegetable oil
1 onion, finely diced
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1/4 cup minced dried tomatoes
2 tablespoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon thyme
2 teaspoons black pepper
1/4 cup chopped parsley
1/2 cup bread crumbs
1/2 cup milk
Saut? onion, garlic and jalapeno in oil about 10 minutes; let cool slightly. Combine with all other ingredients and mix thoroughly. Place mixture in 9 x 4-inch loaf pan. Bake at 350 degrees F for 1 1/2 hours.
Serve with mashed potatoes and gravy.
The vow of silence, thats the mind-blower. See, talking is what I do… i ts a real need with me, a craving, Im like a word junkie. I never shut up. I talk to myself, I talk in my sleep. The idea of voluntarily turning off that tap, I can imagine it Itd be like, I don know, all the rivers in the world just slammed to a stop. No churning, no flowing, no white water, just stillness, crushing stillness. I don think I could stand it, locked up like that in my own psyche. Id collapse into myself, Id implode — Andrew Schneider
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carne adovada
Carne Adovada
Use this for a burrito filling, for stuffing sopaipillas, an enchilada filling, or spread it on Indian Fry Bread.
7 to 8 whole dried chile pods,
seeded and de-veined
2 cloves garlic
1 teaspoon dried Mexican oregano
1 teaspoon salt
2 pounds boneless pork butt or
shoulder, sliced thin or cubed
Place the chile skins in a bowl and add enough hot tap water to cover. Allow them to sit for 1 hour, then drain, reserving the liquid. Place the pepper skins in a blender and add enough of the water to bring the total amount in your machine to 1 pint. Add the garlic, oregano and salt. Blend until thick and smooth. Place the sliced pork in a non-reactive bowl and pour in the chile sauce. Mix the meat and marinade and cover. Refrigerate overnight.
When ready to bake, heat oven to 350 degrees F.
Place meat and marinade in a covered casserole and bake for a couple hours or until the pork is very tender and starts to fall apart.
Long hair is considered bohemian, which may be why I grew it, but I keep it long because I love the way it feels, part cloak, part fan, part mane, part security blanket. — Marge Piercy
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spanish beef stew
Spanish Beef Stew
This is sometimes called Ropa Vieja or "Old Clothes," because of its appearance.
1 (1 3/4) pound beef flank steak, cut into thirds
1 medium onion, coarsely chopped
1 medium carrot, coarsely chopped
1 bay leaf
2 teaspoons salt, divided
5 cups water
4 teaspoons olive oil
1 large onion, sliced
1 red bell pepper, cut into 1/2-inch strips
1 yellow bell pepper, cut into 1/2-inch strips
1 green bell pepper, cut into 1/2-inch strips
3 garlic cloves, crushed
3 serrano or jalape?o chiles, seeded and minced
1/4 teaspoon ground cinnamon
1 (16 ounce) can tomatoes
Capers (for garnish)
Put steak, medium onion, carrot, bay leaf, 1 teaspoon of the salt and the water in a Dutch oven. Heat to boil, then simmer for 2 1/2 to 3 hours. Turn off heat and let stand 30 minutes or cover and leave in the refrigerator overnight.
Heat olive oil in a skillet. Add large onion, bell peppers and remaining 1 teaspoon salt and saut? until the vegetables are tender. Stir in the garlic, chiles and cinnamon and cook for 30 seconds. Stir in the tomatoes and cook for 5 minutes.
Remove the beef to a bowl. Strain broth, reserving 2 cups. Shred beef into fine strips. Stir reserved broth and shredded meat into the pepper mixture and simmer, uncovered, stirring occasionally, about 10 minutes. Sprinkle with capers to serve.
In science as in love, too much concentration on technique can often lead to impotence. — P.L. Berger
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