Csírkepaprikás (Paprika Chicken)

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My husband is an excellent cook of Hungarian foods. Following is his personal recipe for Paprika Chicken, a very refined version of this classic dish. Serve accompanied by egg noodles, plain rice, or boiled potatoes. In Hungary, this dish is traditionally served with small egg dumplings called galuska.

Ingredients

  • 3 tablespoons corn oil*

  • 2 tablespoons butter*

  • 2-1/2 to 3-pound chicken, cut into serving pieces

  • 2 medium onions, chopped

  • 3 large cloves garlic, minced

  • 1 rounded tablespoon medium-hot paprika

  • 2 tablespoons hot paprika

  • 2 rounded tablespoons mild paprika

  • 2 tablespoons brandy

  • 3/4 cup chicken stock

  • 1/3 to cup sour cream

  • Salt to taste

*(Or substitute a total of 5 tablespoons lard or rendered goose fat, for the entire recipe.)

Instructions

Heat the oil and butter (or lard/goose fat) in a large (4- to 6-quart) heavy stove-top casserole. Brown the chicken pieces over medium-high heat. Using a slotted spoon, remove the chicken and set aside. Add the chopped onions to the casserole and saute the onions until translucent. Add the garlic and cook for 1 to 2 minutes. Reduce heat to very low, stir in all the paprika, and cook for an additional minute, stirring constantly. Add brandy; stir to deglaze the pan. Add the browned chicken pieces and mix well. Add the chicken stock and stir.

Bring the mixture to a boil over high heat, reduce heat to low, cover and simmer for 45 to 60 minutes. Using a slotted spoon, remove the chicken to a serving platter and keep warm. Bring the liquid in the casserole to a boil over high heat, and reduce the liquid by about one-third. Turn the heat to low, and slowly stir in the sour cream, until the sauce is smooth. Add salt to taste. Pour the sauce over the chicken and serve immediately.

New Mexican Three-Chile Wings of Fire

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These wings are not a traditional New Mexican dish, but since it’s one of our favorites, and we serve it in New Mexico, we have dared to adopt it as one of our hot and spicy favorites. Because of the high sugar content in the sauce, use it toward the end of grilling so it doesn’t burn.

Ingredients

Three-Chile Wings of Fire Sauce:

  • 3 chipotle chiles, stems removed

  • 2 dried red New Mexican chiles, stems and seeds removed

  • 1 onion, chopped

  • 2 tablespoons vegetable oil

  • 2 cloves garlic, minced

  • 4 chiltepins, crushed (or substitute 1/4 teaspoon ground cayenne chile)

  • 1/3 cup catsup

  • 3 tablespoons vinegar

  • 2 tablespoons brown sugar

  • 1 teaspoon dry mustard

  • 1 teaspoon Worcestershire sauce

  • 2 cups water

  • Salt to taste

The Wings:

  • 2 pounds chicken wings

Instructions

New Mexican Three-Chile Wings of Fire

Cover the chipotles and New Mexican chiles with hot water in a bowl and allow to steep for 20 minutes to soften. Drain.

 

Saute the onion in the oil in a saucepan until soft. Add the garlic and saute for another 2 to 3 minutes. Add the remaining ingredients, including the softened chiles, bring to a boil, reduce the heat and simmer for 30 minutes to thicken. Remove from the heat, place in a blender and food processor and puree until smooth. Strain if desired.

Grill the wings over a medium fire, turning often, for 10 minutes. Baste with the sauce frequently during the final 10 minutes of cooking, taking care not to burn the wings.

 

Red Chile Pork Cutlets, Cervantes-Style

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Serve with your choice of calabacitas, papitas, pinto beans, Spanish rice, or posole. The meat can also be cut in strips after preparation, wrapped in warm flour tortilla and served as a burrito.

Ingredients

  • 2 pounds pork loin, trimmed and cut in 1/2-inch cutlets

  • 1 pound sun-ripened New Mexico red chile pods (thoroughly dried)

  • 1/4 teaspoon Mexican oregano

  • 1/2 teaspoon granulated garlic

  • 1 teaspoon salt

  • 16 ounces Cervantes Red Chile Sauce (Ready-to-Serve)

Instructions

For the Marinade:

Inspect the chile pods and remove the stems, seeds and white veins.* Rinse and place the cleaned pods in a large bowl or saucepan and add enough hot water to cover. Soak for 30 minutes to 1 hour. After pods are completely reconstituted (pods should appear bright red and plump), remove them with tongs and place in blender with chile water to cover the pods. Leave about one inch space or more in the blender container. Add oregano, garlic and salt. Blend for 2 minutes (puree setting). If sauce is too thick, add more water and blend until skins disappear completely.

* Be sure to use rubber or latex gloves when handling chile pods.

For the Pork:

In a shallow pan, place the pork cutlets in a single layer. Pour the blended marinade evenly over meat, cover and refrigerate for at least 2 hours. For more intense chile flavor, marinate overnight.

Preheat the grill on high. Reduce the heat 375 degrees. Remove the meat from the marinade and place it on grill. Reserve marinade for basting. Cook each side 2 to 4 minutes, depending on thickness of the cutlet. Baste the meat with marinade on each side before turning. Watch the meat closely as it will cook quickly, don’t overcook. You will want to keep pork moist inside.

Ladle two ounces of Cervantes Red Chile Sauce (finishing sauce) on each plate. Place pork in center of plate. Drizzle additional Cervantes Red Chile Sauce (approx. 2 ounces) over the meat. Garnish with sprig of cilantro. Serve with your choice of calabacitas, papitas, pinto beans, Spanish rice, or posole. The meat can also be cut in strips after preparation, wrapped in warm flour tortilla and served as a burrito. Smother burrito with Cervantes Red Chile Sauce, add grated cheddar cheese. Melt the cheese and enjoy!

Tunisian Hot Vegetable Dip (Slata Mechouia)

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This recipe is based on the Tunisian grilled salads, as mechouia means roasted. This recipe is easily prepared on the grill and can be served as a relish, dip, or spread. As might be expected, it can also be served with a flat, unleavened bread such as pita. Use a mortar and pestle for a traditional method of grinding the grilled vegetables, or just mash and mix with a fork in a bowl. For a much hotter dip, substitute jalapeño chiles.

Ingredients

  • 1 red or yellow bell pepper, cut in half, seeds removed

  • 2 medium tomatoes

  • 1 small onion, cut in half

  • 4 green New Mexico or poblano chiles

  • 3 whole cloves garlic

  • 2 to 3 tablespoons olive oil

  • 2 teaspoons lemon juice, fresh preferred

  • 1 tablespoon caraway seeds or 1 tablespoon cumin seeds

  • 1 tablespoon chopped brine cured black olives

  • Chopped parsley for garnish

  • 1 small loaf French bread

Instructions

Place the bell pepper, tomatoes, onion, chiles, and garlic on medium-hot grill, and grill until the skins become charred and blistered. The onions will take longer to cook than the rest of the vegetables. Remove the vegetables from the grill, place in a bowl and cover with a damp cloth to loosen the skins. Remove the skins, but don’t worry–a few charred pieces will add an interesting flavor dimension. Mash the vegetables together and place the mixture in a bowl.

Mix the remaining ingredients, except for the bread, and pour over the vegetables and gently toss. Transfer to a serving bowl.

Serve the dip with the bread and encourage guests to tear the bread into chunks and dip in mixture.

Grilled Swordfish with Lime-Basil-Jalapeño Vinaigrette

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Ever since I discovered the fish taco, a Cal-Mex specialty that originated around San Diego and Baja, it’s been one of my favorite summer dinners, especially for a crowd. The real thing is a soft tortilla wrapped around fried fish, but grilled fish is even better to my taste.

Ingredients

For the Fish:

  • 1 1/2 pounds swordfish steak,

  • 1 inch thick

  • Grated zest of 1 lime

  • 1/4 cup fresh lime juice

  • 2 jalapeño chiles, seeded and chopped

  • 1/4 cup packed fresh basil leaves

  • 1/2 cup mild vegetable oil, such as canola

For the Tacos:

  • Avocado-Tomatillo Sauce (see recipe below)

  • Iceberg lettuce, thinly shredded

  • Red cabbage, cored and thinly shredded

  • Red onions, thinly sliced

  • Scallions, thinly sliced

  • Fresh cilantro leaves, chopped

  • Hot sauce

  • Mexican crema

  • 7-inch tortillas, flour and/or corn, grilled on high for 20 seconds
    on each side, just until warm and lightly charred

For the Tomatillo Sauce:

  • 8 tomatillos, husked and rinsed

  • 2 jalapeño chiles

  • 1/2 cup mild vegetable oil, such as canola, plus extra for brushing

  • Salt and freshly ground black pepper

  • 1/4 cup fresh lime juice

  • 2 tablespoons honey

  • 4 ripe Hass avocados, halved, pitted, peeled, and cut into

  • 1/2-inch dice

  • 1 small onion, chopped

  • 1/4 cup chopped fresh cilantro leaves

 

Instructions

Place the fish in a large dish. Combine the lime zest and juice, chiles, and basil in a blender and blend until smooth. With the motor running, slowly pour in the oil and blend until emulsified. Season to taste with salt and pepper, pour over the fish, turn to coat, and marinate for 10 minutes.

Heat your grill to high.

Grill the fish until lightly browned and firm on the bottom, 3 to 4 minutes. Turn the dish over, reduce the heat to medium or move to a cooler part of the grill, and grill until just cooked all the way through, 3 to 4 minutes more. Remove the fish from the grill and slice 1/2 inch think. Transfer to a platter and serve immediately with tortillas and garnishes listed above.

 

For the Tomatillo Sauce:

Heat your grill to high.

Brush the tomatillos and chiles with oil and season all over with salt and pepper. Grill the tomatillos and chiles, turning, until blackened on all sides. Remove from the grill and coarsely chop the tomatillos. Stem, seed and chop the chiles.

Combine the tomatillos, chiles, lime juice, and honey in a blender

and blend until smooth. With the motor running, gradually pour in the oil and blend until emulsified. Transfer to a bowl and fold in the avocados, onion, and cilantro. Season to taste with salt and pepper.