Planked Trout with Cayenne and Herbs

Dave DeWitt Recipes Leave a Comment

This is a fun recipe for the summer and one that actually requires a wood or charcoal fire because it’s almost impossible with a gas fire. Just remember to remove the nails before serving.

Ingredients

  • 2 large trout fillets or half trouts with skin, boned

  • Olive oil

  • 1 teaspoon cracked black pepper

  • 1 teaspoon cayenne powder

  • 1/2 teaspoon salt

  • 1 teaspoon each fresh herbs such as rosemary, marjoram, and thyme)

Instructions

Choose two thick, non-resinous planks—no pine. Soak the planks in water for at least 1 hour.

Build fire of wood or charcoal in front of a rock or sand pile to reflect heat towards the fish. Let it burn down to hot coals. Pile the coals in front of the rock, or move them to one side of the kettle grill.

Mix together the pepper, cay-enne, salt, and herbs in a bowl. Center the fillets on the planks, skin side down. Drive a few nails part way into each fillet to hold it in place. Brush with oil and then sprinkle with the cayenne and herb mixture. Cover the ends of boards with foil to catch drippings and to keep boards clean. Stand the planked fish at an angle in front of fire, tail end down. Rotate the plank to provide even cooking. Cook until fish flakes in thickest part, about 20 minutes.

To serve, remove the nails.

Basic Fish Brine

Dave DeWitt Leave a Comment

The most basic brine consists of water and kosher salt, but because the salt solution is absorbed into the fish, it can also be used to carry other flavors with it to enhance the smoked fish. This recipe works well for any fish fillet or whole fish that will be hot-smoked.

Ingredients

  • 2 quarts water, divided

  • 1 cup granulated sugar

  • 3/4 cup coarse kosher salt

  • 1 1/2 tablespoons crushed black pepper

  • 1 teaspoon granulated garlic

  • 2 tablespoons Worcestershire sauce

  • 1/4 cup dark brown sugar

  • 4 bay leaves

Instructions

In a medium saucepan over medium-high heat, bring one quart of water to a low simmer. Add remaining ingredients, except water, and simmer until salt and sugar dissolve. Remove from heat and add remaining cold water.

Refrigerate the brine until it cools to below 40°F. Add the fish, weighing it down with a reusable ice pack if necessary, and brine, refrigerated, for the appropriate length of time.

Csírkepaprikás (Paprika Chicken)

Dave DeWitt Recipes Leave a Comment

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.

Paprika Mushrooms

Dave DeWitt Recipes Leave a Comment

In Hungary, this dish is served over toasted bread or rolls, or accompanied by dumplings or plain rice. It can also be a rich side dish to accompany roasted chicken or pork. To save preparation time, slice the mushrooms with an egg slicer.

Ingredients

  • 1/2 cup (8 tablespoons) butter or lard

  • 2 medium onions, chopped

  • 1 pound fresh mushrooms (champignons, or a mixture of several kinds of mushrooms), cleaned and thinly sliced

  • 1 large garlic clove, minced

  • 1 rounded tablespoon Hungarian mild or medium-hot paprika

  • 1/2 teaspoon salt

  • 1 cup pure sour cream (containing no additives)

Instructions

Melt the butter or lard in a large skillet over medium-high heat. Add the onions and sauté until they are translucent. Add the mushrooms and garlic, stirring until they are well-coated with the melted fat.

Reduce the heat to very low, sprinkle the paprika over the ingredients in the skillet, and stir to mix well. Increase the heat to medium and bring the mixture to a simmer. Cover the skillet and simmer for about 10 minutes, or until the mushrooms begin to turn soft.

Stir in the salt and sour cream. Cook, stirring constantly, over low heat for 1 to 2 minutes longer, just until the sour cream is warm. Do not let the mixture boil.

Serve immediately.

 

Green Beans with Paprika

Dave DeWitt Recipes Leave a Comment

This sinfully rich dish is typical of the way that vegetables were prepared in the past, before anyone cared about cholesterol. Serve these creamy beans as an accompaniment to simple roasted meats.

Ingredients

  • 1/4 cup (4 tablespoons) butter or lard

  • 1 medium onion, finely chopped

  • 2 teaspoons mild Hungarian paprika (or 1 teaspoon each mild and hot paprika)

  • 1 pound fresh green beans, cut diagonally into 1- 1/2-inch slices

  • 2/3 cup water

  • 1/2 teaspoon salt

  • 1/2 cup pure sour cream (containing no additives)

  • 1 tablespoon flour

Instructions

Heat the butter or lard in a large saucepan and sauté the onion until golden. Sprinkle paprika over the onion and stir to mix well. Add the green beans and stir until all the pieces are coated with paprika. Stir in water and salt. Bring the liquid to a boil over high heat, reduce the heat to low, cover the pan tightly, and simmer for 20 to 30 minutes, until beans are tender. In a small bowl, whisk together the sour cream and flour until mixture is smooth. Stir the sour cream into beans and simmer, uncovered, 5 minutes longer. Serve hot.