Paprikas Krumpli - Hungarian Potato Stew with Sausage

• 2 tablespoons olive oil
• 1 LBS cooked sausage (Black Bear Knockwurst, Hungarian Bratwurst, Kielbasa)
• 2 LBS  Potatoes (6-8 medium potatoes) cut into bite size cubes and smaller pieces.
• 1/2 Lb Mushrooms
• one large onion
• two cloves garlic
• THREE tablespoons Hungarian paprika (Szeged 2 Sweet + 1 Hot was a little too spicy)
• salt and pepper to taste
• Enough broth to cover the potatoes

In a large stew pot, heat the olive oil. Slice the sausage on an angle and add it to the pot, stirring frequently. 

Dice the onion and add to the sausage. When the sausage is cooked and the onion is translucent, sprinkle in the paprika a bit at a time, stirring constantly. 

Let it simmer for one minute, then add your garlic, salt and pepper. 

Add mushrooms and brown them.  

Add the potatoes (you can do it with or without the skin) and stir it all and allow the paprika to coat the potatoes and sausage, and to cook.

Add water or broth to just barely cover your potatoes. 

Bring to a boil, then reduce the heat to a quick simmer and cook until the small potatoes are falling apart. 30 minutes to an hours. 

Stir every five to ten minutes, keeping an eye on the consistency of your potatoes. 

When the smaller pieces are falling apart, mash a few of them, which will thicken the stew.   All potatoes need not be soft and falling apart, 

Done when and the liquid is no longer soupy.

Serve with sour cream.

Much appreciation to http://www.examiner.com/article/paprikas-krumpli-is-a-simple-but-elegant-hungarian-stew

Roasted Pepper and Garlic Carrott Soup

The best thing about soups, stews and chili is having the time to blog it while it is fresh in the mind, rather than trying to re-create the ingredients after a hearty meal when one just wants to read gawker and be netertained.  "netertained:" that was a typo but so apropos.


4 Roasted Garden Grown Red Peppers  (abt. 1/2 LB, prob abt 1-1.5 factory farmed peppers)
4 large cloves of Roasted garlic
4 smallish garden grown carrots - sliced  (abt. 1-2 store bought carrots)
4 C Chicken Stock.
1 med. store bought shallot - sliced
1 really big store bought boiling potato (i.e. red, yukon gold, NOT Russett or Eastern White)  
     Find Potato Info link
1/4 C white wine
1/4 C grated hard Italian cheese (i.e. pecorino or romano)
1 TBS Butter
1-2 TBS vegetable (light olive) oil 
1 tsp Bouquet Garni 
1/2 tsp ea. Hungarian Paprika & Hot Hungarian Paprika 
1/2 tsp black pepper
pinch of salt

Split and de-seed peppers, flatten, arrange on baking sheet with unpeeled garlic.
Spread a light coat of oil over the peppers 
Roast under broiler for about 8 minutes, until pepper skins blackened.
Remove the paper from the garlic, and set aside 
Place peppers in a sealed container to steam for 10 minutes.
Remove the outer skins of the peppers and discard the skins. they should slide off. mostly.

Sautee the shallot, carrots and herbs/spices in butter until soft, about 4-5 minutes.
Deglaze the pot with wine, add broth, peppers, potatoes and garlic.
Bring to boil, reduce heat and simmer for 30 minutes.
Add cheese.

Stick your wand in the pot and rotate until the soup is smooth and creamy -or- Using an immersion blender, blend until smooth 

This could also be made more delicious AND  unhealthy by adding a half cup of cream (or half and half) before blending, or sour cream on top.  But once you add the dairy, it will not re-heat well if you freeze.  

So I recommend that it be served ala Kate,  with sour cream on top.

Insalta Bella di Paulo

A simple tomato and cucumber salad, in Neuman's Own Basalmic

1 dry qt tomatoes or 3 med / 2 lg tomatoes
2 cucumbers
1/2 red onion
1/2 red orange or yellow bell pepper
2 cloves garlic diced
handful fresh basil torn
1/2 tsp paprika (hot or sweet as desired)
1/2 tsp salt
1/2-3/4 cup Neuman's Baslamic Vinegarette dressing
- there is no substitute. seriously. I've tried many. When it goes on sale,
I buy a case.

Dice tomatoes.
slice cukes to about same size.
coarsly cut onion and peppers - 1/2 x 1/2 inch size
combine all ingredients and marinade in dressing for 1 hr.
serve cooled.

Carolina Style BBQ Sauce for Pulled Pork.

I prefer Carolina style, with it's vinegary tartness and sweetness on pulled pork. It complements, rather than overpowers the pork. Oh yeah, I like kraut to cause I'm part kraut. Und kann Deutsche sprechen. Stimmt.
Anyway, I always thought that flavor was in the cooking, and only just realized ...
(duh) the flavor is in the sauce. So today I did this:

1 C Prepared brown mustard (mostly Guldens)
3/4 C Cider Vinegar
1/2 C White Granulated Sugar
1/2 C Pork crock pot juice (see below)
2 TBS chili powder
1-2 TBS Ground black Pepper
1 TBS Hot Szeged Hungarian Paprika >not regular sweet<
You can also use another ground hot pepper in smaller quantities

1 tsp liquid smoke
1 tsp worcestershire sauce

Combine all except the last 2 ingredients, simmer for 30 minutes.
stir in the last 2, heat for 10 more minutes.

Which is a mod from this:
http://bbq.about.com/od/barbecuesaucerecipes/r/blb00114.htm

but... It was too sweet, and not tangy enough. Ergo batch #2 will be:
Fresher vinegar. I don't know how old my vinegar is. Probably beyond vintage.
Brown sugar not white.
Called for 1/2 C white AND 1/4 brown. less than 1/2 C light brown next.

Oh and Crock Pot Pork Juice...

Boneless Pork Loin, abt 5 LBS
1 Can Progresso French Onion Soup (18.5 oz 524g)
1 med onion sliced
2 cloves garlic, smashed
fresh basil, torn
1 tsp pepper
1 tsp HOT Szeged Hungarian Paprika
1/2 tsp salt
(I'm not a big sodium fan, there's plenty in the soup, and you can always add at the table)

Place the onion slices on the bottom of a crock pot
lay garlic, basil on top.
place the pork on top
pour in the soup
sprinkle with seasonings
Low for 8-12 hours.
shred with forks, using bubba style.
*** reserve leftover juice for sauce - see above ***

serve on hamburger buns with sauce - see above.