Thursday, October 31, 2013

Swedish Meatball Nachos w Lefse.

 Mom did not cook modern Scandinavian food. She was born in 1911. Her Dad arrived in Minnesota in 1882 when he was 2 years old. 35 years later his daughter, my Mom spoke only Swedish when she attended 1st grade.
       Her Swedish meatballs were adequate. We liked them. We never would have thought to eat them on top of fried lefse with cream cheese and lingonberries, as adapted Scandinavian nachos. Garnished with fresh chives or green onions .Lingonberries  are really just tiny cranberries.
       The tart and sweet berry sauce,  soft sweet cream cheese and savory Swedish meatballs over crisp fried lefse is a perfect balance of taste, texture and flavor.
       I don't know if it is modern, but it is really good. A classic re combination of traditional ingredients.                                                                                                                                                                                             

Friday, October 25, 2013

 Paprika Schnitzel 
              
 
                    With  braised cabbage and red potatoes The meat in this picture is pork loin slices  pounded thin with a meat hammer or the back side of a French knife. Tenderizing. Season with salt and pepper . Dredge them in flour and pan fry in med hot oil till bronze on each side. A couple of minutes per side.. Add to paprika gravy and simmer 20 minutes. You can use boneless chicken breasts or pheasant or grouse or even venison chops.  Pound them even and thin.                                                                                                                                                         

Paprika Gravy
 
 
                      1 cup chopped onions
                      1 cup chopped bacon or sausage of choice\
                      3 tblsp oil if you are using already cooked or cured sausage
                      2 1/2 cups chicken broth - 1 bouillon cube per cup of water
                      1/2 cup red wine
                      2 cloves garlic minced
                      3 tblsp paprika
                      1 tsp brown sugar
                      2 tblsp flour
                      2 bayleaf
                      sour cream as preferred or yoghurt to stir in to serve or as a garnish on top 
 
Method:
                   1. Cook onions over medium low heat in oil until translucent and add chopped sausage and garlic. Get hot and add paprika and brown sugar. Stir and simmer a couple of minutes till it smells sweet and smokey and deep and rich. Low heat . You do not want to burn the paprika, as it will then be bitter.  Take your time  with the onions. Have a glass of wine, a smoke outdoors or a chat with your 16 yr old daughter. Walk to the mailbox with Woody your dog and back.
                   2. Add flour, stir to moisten as to make a roux ( oil and flour mixture, cooked), cook a minute, add red wine, stir till hot, add chicken broth and bayleafs, stirring till even and smooth.
                   3.Add cooked meat cutlets to the paprika gravy and simmer till mouth tender / Add more broth or water as necessary.to maintain a medium smooth  consistency. - 20 minutes or so.  Stir in sour cream or yoghurt or serve on the side.
                    4. Serve with boiled red potatoes and braised cabbage with gravy for all.
                    5.Beer or red wine of choice. Or an apple juice spritzer for the kids and those who don't drink
 
Note: If you are using bacon,  put it in with the onion and don't use additional oil. Be sure to cook slow. Add paprika and other ingredients per recipe when the bacon is half  done and the onions are soft.  
 
 
This is good. A Recipe that I got from the Black Forest Inn in Mpls , Mn  from back in the 70's when I worked there. Adapted.
                    
 
 
                      
  
            
 
                                   
 
 

 
 

Saturday, October 19, 2013

Antlers And The Meat That Accompanies Them.



                   An unusually wide whitetail rack that I just acquired at a family auction of a  10pt buck( photo does not show all the tines) via my great Uncle Otto or his son Clifford from Gowan, MN, about 7 mi towards Duluth from Floodwood,  shot likely  pre 1960's back to the 30's.
                   I never ate a piece of venison in that rural backwoods home that was either tough or wild tasting. 40 plus years later, I may have finally unlocked the secret . It is a buttermilk and salt marinade, a hydroponic solution that removes the wild taste, tenderizes and adds juiciness to the meat.
                                                                 Buttermilk Marinade

1 qt buttermilk- or 1 quart whole milk plus 2 tblsp vinegar
1/4 cup salt
 4 tablespoons sugar or molasses

Marinate venison for 30 minutes to 24 hrs according to the size of the cut of meat, the largest requiring the longest.

               After you have marinated it appropriately, cook your cut of venison in your favorite recipe. I think you and yours' will notice a large difference. Venison does not need to be an acquired taste.
Or try some recipes that I will be posting during this hunting season.