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

Cajun or "Brown" Jambalaya

I have finally learned that there are two kinds of Jambalya.  The kind with tomatoes and often shrimps, of which I have been most familiar.  Jambalaya with tomatoes is called Creole Jambalaya, and then there is the kind without tomatoes, and often without the trinity, called Cajun or "Brown" Jambalaya.  

Apparently the Creole is served in NOLA, and the Cajun is served farther out from the city.  I really need to get down to Louisiana, and Mobile too.

And I love them both...

Cajun Brown Jambalaya

1.5 LBS Chicken - cut into pieces that fit in your mouth
1 LBS Andouille sausage - cut into pieces that fit in your mouth
  (pieces that fit in your mouth - individual results may vary)
3 C long grain rice
  (Basmati is the house long grain rice, ergo everything is "Indian Fusion")
6 C prepared chicken broth / stock 
  (I am liking the "Better than Bullion" brand of concentrate)

4 TBS = 1/4 C Vegetable Oil
  (Canola oil is really rapeseed oil.  But the original name is hard to market) 

2 Med onion, chopped fine
2 Stalk celery, chopped fine
2-3 Garlic cloves, chopped


2-3 TBS Cajun Seasoning / Emeril's Essence 
  (Recipe in another post, link to follow)

1 TBS worcestershire
1 TBS parsley 

1 tsp thyme

1 tsp basil 

1/2 - 1 tsp black pepper

1/2 - 1 tsp garlic powder
1/2 + tsp cayenne pepper (more to taste)

4.5 - 6 Qt Dutch Oven  (4.5 Qt is tight)
   Do this in a dutch oven, preferably NOT a non-stick pot.

Toss the chicken in the cajun seasoning/ spice blend, to coat.
Over med.+ heat saute the sausage in the oil 5+ minutes 
  (until browned, and mostly cooked)
Remove sausage, and add chicken
SCRAPE the brown bits off the bottom of the pan as you go. 
  (that's gonna improve the rice.) 
Remove the chicken
SCRAPE the brown bits off the bottom of the pan as you go. 
Add the vegetables, the remaining spices and saute about 2-3 minutes 
  (until wilted or "sweated" - putting the spices in now makes them more flavory)
Add the broth, slowly, to deglaze any brown bits you missed
Bring to a boil
Return the meats
Add the rice, stirring as you do 
Bring to a boil
Reduce heat to low, cover and simmer for 15/20 minutes, just like rice.

Thanksgiving 2010

Kate just advised me that we are having her family for Thanksgiving. 8 adults, 6 kids and and infant. Cool. My mind immediately goes to menu planning. My family Holiday dishes are Zesty Carrots and Cheesy Cauliflower Head. Moose made them, they defined the Holidays of my youth.

Mashed Potatoes. My ex-wife wouldn't eat them with milk in them, so he kindly set aside some boring spuds for her. She never liked my cooking, either.

A Ham and a Turkey. Maybe that green bean casserole, the one with cream of mushroom soup and French's onions on top and perhaps pearl onions. How the hell can I cook all of this with four burners and one oven? Wait I have a grill. for the ham. My clever sister did an extra breast on the grill one year... I think her oven was broken too.

But I think can do the ham on the grill. And Vince down the street has the Turkey fryer, he did three or four last year. I'll have to inquire! And some Pillsbury rolls. But what about a soup? A squash soup would be nice, and seasonal too. And there's the crock pot for soup. But the first recipes I found have creme fraiche, which made me wonder what is Thanksgiving about? It's not about gourmet, it's a feast of thankfulness, and hopefulness that we survive another winter. So in my mind it should be hearty food, pack on the pounds, come February they'll be gone, and we'll be looking for the first greens of spring and to slaughter the lambs.

And an olive tray: Gherkins, green olives and black and a fourth I can't remember what - pickle chips?

So methinks simple food it will be:

savory roasted squash soup - crock pot
mashed potatoes, perhaps with garlic and onion - stovetop 1
cauliflower with cheese and mustard - oven Y
zesty carrots - oven b
sting bean casserole with pearl onions - oven c
brined turkey - deep fry / oven X
roasted ham - BBQ
Beans with carrots - Microwave
Stuffing w /sausage - stovetop 2
Rolls - oven Z

Buy takeaway containers!
level the stove!
buy a brining bucket!
buy a turkey fryer?