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Fudulii de tauras - I (grilled)


Costel recently brought me some bullshit. Two. Not pieces, but kg. :))) So I skinned, sliced, sliced, fried and fried ....
I know some of you will be horrified, but well-cooked treats are a delight !!!!!!! ;) =)))))))))

  • 4 bullfights
  • 50 ml vinegar,
  • 150 ml water
  • 100 ml white wine
  • salt
  • pepper
  • thyme
  • Italian herbs from Kotanyi

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Fudulii de tauras - I (grilled):

The follicles grow on one side and clean the skin well. Section long and leave the halves in cold water with vinegar, about 30 minutes, then wash them in 2-3 more waters and drain well.

Season with salt, pepper, thyme and / or spices from kotanyi - Italian herbs. In a pan pour 2-3 tablespoons of oil and 100 ml of white wine. Carefully place the halves of the fuduli and put for 10 minutes at 180 degrees in the halogen oven. (The operation can also be performed on the stove). Drain the fuduli and place them on the grill, letting them roast for about 10 minutes on each side.

Serve with cooked or grilled vegetables.


Tips sites

1

The smell of fudulias will disappear completely if you keep them in water with vinegar for about 30 minutes.


Bull trunks - I (grilled) - Recipes

Ingredient: For 10 servings: 1.5 kg of fudulii, salt.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: The fuduli are cut lengthwise, cleaned of the outer skin, grown and leveled in the form of a steak and placed on a hot grease, greased with fat. When they are ready on one side they return to the opposite side. Remove from the grill and salt to taste. Serve with vegetable garnishes.



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  • 1 ham, 4 to 6 kilograms (1.8 to 2.7 kg), pre-cooked
  • 1 cup (240 ml) brown sugar
  • 1/4 cup (60 ml) lemon juice
  • 1/4 cup (60 ml) prepared horseradish
  • 1/2 teaspoon (2.5 ml) cloves of earth

1. Preheat the grill to medium heat. Combine brown sugar, cloves, horseradish and lemon juice in a small bowl.

2. Add the ham with the mixture. Place on the grill, cover and simmer for 1 hour, making sure to beat the ham every 15 minutes during the cooking process. Take care of the burning. The mixture should form a sweet crust on the edge of the ham. Once this is achieved, remove the ham from the grill, let it rest for 5 minutes, cut and serve.


Frying pans

The other day I found three specimens of incredible beauty directly in the supermarket (don't ask me why three are sold and not two or four. Probably confused) and I ran away with them home, taking great care, I assure you. I washed them, cleaned the various skins and put them for a quarter of an hour in salted water in the refrigerator.

I took them out, I (auuu) cut them into slices,

I heated butter and olive oil in a pan, and on a higher heat I put them in the pan to perpelit (if something hurts now, still stay until the end to see until then sensations & # 33)

when they have turned white, drain the juice they have left, add salt, pepper, a drop of wine (or beer) and let it cool for another 2-3 minutes, until the alcohol evaporates and leave the flavor, add a little thyme, turn off the heat and slice a clove of garlic. Whoever wants can add chopped parsley.

Serve with pickles and a cold spritz

I do not recommend serving at a first date (first date) for impression, but after a few years of living together for intimidation


Turkey stew

We & # 8217re sorry for the trouble this may have caused. Although this issue only affected roughly 0.05% of Picasa Web Albums users, we want to assure you that we have treated this issue with the highest priority.

I know this recipe is not to the taste of many people. That is why I am referring now to connoisseurs, those who appreciate the delicacy of fools.

I don't know if the disgust of many has a nuance of psychological fear, if this kind is also a Freudian taboo on the plate, but if you were to ask me the culinary culture is wonderful precisely because of its diversity.

This time I chose to make the tricks in a sour stew.

I hardened an onion over which I put a teaspoon of paprika and left it to fry for a few more seconds. I added over 2 finely chopped tomatoes, with the juice left and a pepper cut into strips. I seasoned with salt and a little pepper and I added a little more water (about half a cup), letting it boil well, to catch the flavor.

In the meantime, I washed the fuduli in a strainer and scalded them.

I added them to the boiling stew and let them boil for a maximum of 10 minutes. Serve hot, with a lot of sauce.


Bull trunks - I (grilled) - Recipes

Ingredient: Liver, marrow, fudulii, lures, oil, butter, parsley, lemons.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: The veal liver is cut into 2-3 cm thick slices, and the poultry liver is left whole, if it is not too thick. grease them all with oil and fry them on a single or preferably double grill, so that they can turn more easily (if they are cold on the embers). shaped like a grill), after they have been greased with oil. put a thin metal disc or a tin tray, so that the paper does not catch fire). The grater is turned on both sides, for about 20 minutes, until they are browned. with garlic sauce.



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Of all the grilled meats, they are my favorite chicken wings. Few pieces of meat become so tender and juicy when cooked & # 8211 properly & # 8211 grilled. Chicken wings, like any other meat that is cooked on the grill, can be marinated in any way, thus adding flavors, but also more tenderness. The chicken skin will become crispy and the meat superbly juicy and aromatic. But let's heat the grill: P!
Preparation time: 01:10 hours
Cooking time: 00:20 hours
Total Time: 01:30 hours
Number of servings: 6
Degree of difficulty: low

Ingredients Grilled Chicken Wings:

  • 2 kg. of raw chicken wings (about 18-24 pieces)
  • 3 cloves of garlic
  • 2 sprigs of green onion
  • 1 lemon (finely grated yellow juice and peel)
  • 1 sprig of rosemary (leaves only)

Preparation of Grilled Chicken Wings:

1. Before moving on to the actual preparation, I want to make a few clarifications:

  • the preparation time specified before the list of ingredients includes 1 hour of waiting, this hour representing the minimum of the marinating period, so that the marinating process has an effect
  • about the marinade used: it is a very simple marinade, with summer aroma, with aromatic plants that will remind you of the Mediterranean style of cooking, flavors can be added or removed, according to everyone's preference, but in the proposed quantities the taste is perfectly balanced, none of the flavors not taking over the others
  • the basic principle of any marinade is that you will have to use either an acidic ingredient (in this case lemon juice, a dry wine, vinegar, sour fruit juice, etc. can be used) or some enzymes with a role in tenderizing the meat, these being, for example, fruits like pineapple and papaya, which simply dissolve the hard fibers of meat

2. Check the fins carefully, so that they do not have feathers and down on the surface. I usually cut the tip of the wings, firstly because it burns on the grill, secondly because it has no nutritional value, containing only cholesterol from the skin and bone, but everyone decides whether or not to keep this wing segment . Wipe the fins well cleaned and checked with paper towels, it is very important not to get wet when pouring the marinade over them.

3. Crush the garlic, grate the yellow lemon peel finely, chop the herbs (rosemary, thyme leaves and tarragon) and chop as finely as possible.

4. Mix the garlic in a bowl with the salt until a paste is obtained. Add the olive oil in a thin thread, stirring constantly. Add all the lemon juice, herbs, finely chopped green onions, lemon peel and pepper. Homogenize the marinade well and pour it over the wings placed in a bowl (casserole) in a uniform layer. Massage the wings a little so that they are evenly covered with the marinade. Cover the dish and let it penetrate, we have already specified that the minimum marinating time is 1 hour. The maximum? Overnight, but personally it happened to me to leave the meat to marinate, in the refrigerator, even for 48 hours.

5. Like any steak, marinated wings should be brought to room temperature before cooking, so you should take them out of the fridge 30 minutes before placing them on the grill. Heat the grill over medium-high heat and place the wings shaken by the marinade as much as possible (too many particles adhering to the meat would burn and become bitter on the grill). I turn them on the opposite side after the first 6 minutes of & # 8222grating & # 8221.

6. After turning the wings, move to a slightly less hot side of the grill (pull the embers on the opposite side). From this moment, a grill lid becomes very useful, it will help the wings to penetrate well inside in a shorter time, thus avoiding a burnt and bitter crust. I cook the wings on the grill for 20 minutes, until if they are pricked with a fork right at the joint, clear juices appear, without a trace of blood. Attention, the chicken must be completely cooked, no rosy tint is accepted.

Remove the wings from the grill and let them rest for 5-6 minutes before serving. Good appetite and I hope I was helpful :). As a side dish, I recommend the potato salad I made a little earlier, it fits perfectly. Below I have inserted a video clip in which, in addition to another variant of grilled wings, you will also discover a recipe for mititei and one for grilled marinated pork chop.


Fudulii not mummies

I know what I'm doing is wrong, but I have to share my culinary business idea with you. Well, I don't have to, but otherwise I'd jump straight to the recipe & # 8211 which isn't even great & # 8211 and I feel unspoken right now, so I'll tell you anyway.

But the idea is so good that I know it will be a matter of time before someone takes it from me, uses it, gets rich and becomes famous. That's it, you know that you heard it from me for the first time, unless it already exists, in which case I'll make fun of it now.

As I said, I would open a place where all the food served will be exclusively organ-based. Tongue, eyes, liver, heart, brain, spleen, kidneys, all of them would be part of the menu of this slum-scented place, but to which I would take the pretensions to perfection.

That word, in vain you put fools in you if they don't have a soul in them. And know that I would walk these organs through all the kitchens of the world, do not imagine that everything would be reduced to barbecue, bread and tongue with olives. It would be nice, I assure you, I would put my whole brain to it for that. And the heart.

It is possible, however, not to have many customers. It's very possible. That if you take ten friends at random around you, call them to dinner and let them know right away that all you have prepared for them to eat are some pan-fried kidneys in wine and garlic, you risk being left uneaten, if you don't get someone to fight. On the other hand, I also know that there are enough ultras of these delicacies, the only problem would be that we do not know much about each other. We don't know yet.

This blog will be a very friendly place with genre recipes and extremely open to suggestions for those who roll for happiness at the sight of a large polenta behind which is hidden, say, a pig alms. Well, if we don't help each other either, then who can?

Speaking of which, I don't know what it's like in other cities, but in Bucharest it's full of bullies, only in Obor I'm on sale in 3 places, but I've also seen it in some big stores. Turkey puddings.

Which, in this case, we have prepared in the simplest way possible, the only debate here would be the one related to the skin / shirt in which they sit. Leave it there, don't make it unclean to remove it, it is edible and will make the food have meaning and shape in the end. Especially the shape. Only those remnants of skin that are attached to them need to be removed. That's it. Some will probably come pinched already, you will see that they will crack like swollen sausages when boiled, they will look a bit dubious on the plate. It is advisable to have a lid on the pan, those that are cracked have the stupid habit of jumping. Probably in a fight.

In the pan in question I put about two tablespoons of olive oil and one of butter, after they warmed up I left there the fuduli & # 8211 I had about 300 grams & # 8211, washed and wiped well beforehand with a kitchen napkin, medium heat, about 3-4 minutes, it should take on color, become slightly brown, only then I poured about two (if there were 3?) tablespoons of white wine, dry / semi-dry, I left another minute, then I put salt and pepper, according to my soul, two cloves of finely chopped garlic, I left another minute or two and that was all. In addition to a handful of french fries, there is also a lettuce, for example. It also goes to play with spices, it can be thyme, it can be basil, it can be chilli, as well as some green parsley put together with garlic. I wanted without.

Speaking of bullies. A shock wave spread across the country in recent days. The Romanians found out at Masterchef that the lures are not fools. And I'm not, right. The historical truth must be restored. Fudules are testicles. Or elbows, as we boys like to call them, just to test the level of reaction of the ladies around us to our potential of active self-base. Talks about elbows can be, admittedly, a very good test of closeness between two people, provided you don't miss it. Be careful, do not lie down, as it would come. On the other hand, the lures are just a gland in the neck, it's a different story with them.

That's about it for now, long live coites & ampmomiţe on the blog, but now that we've met, do we drink a brandy too?


Simple recipes for lures and turkey fudulias

It may sound strange, but turkey lures and tricks are real culinary delicacies, properly prepared. So, it's time to try them!

Pan-fried turkey fillets

Ingredients: 1kg fudulii, a little butter and a few tablespoons of frying oil, 50 ml of wine or beer, salt, pepper, a clove of garlic and a few sprigs of green parsley.

Preparation: Wash the skins and clean the skins, then leave them for a quarter of an hour in salted water in the refrigerator. Then heat the butter and olive oil in a pan, and fry the turkey fillets. When they have bleached, drain the juice they have left, add salt, pepper, a drop of wine (or beer) and let it simmer for another 2-3 minutes, until it evaporate the alcohol and leave its aroma. Add a little thyme and a few slices of garlic and chopped parsley. Extinguish the fire and serve with pickles.

Mummy's recipe

For this recipe you need the following ingredients: 1 kg of lures, frying oil, flour, salt, pepper and a glass of white port wine.

Before being prepared, the baits are left in the refrigerator for a few hours in cold water. Then remove from the liquid and place in a bowl with cold salted water, then bring to a boil over low heat. Foam often, and 5 minutes after the first boil, remove in cold water, leave for 2-3 minutes and then drain very well. Wrap in a clean towel and let it drain under the press for at least an hour. It is cleaned with a sharp knife, skin, stingy or greasy. Then I'm ready to go.

Preparation: Saute a mixture of wild mushrooms with a chopped shallot, a little butter, salt, pepper and a clove of finely chopped garlic, until the liquid is completely evaporated from the vegetation, then put liquid cream and give more a little boiling.


Grilled pork and pumpkin sauce with a very good sauce

What follows is not a philosophy at all, but a fast and only good combination to execute in speed, after the job. Or if you're lazy about elaborate stuff.

Pork, in summer, would not sound very good - given that we eat it only a few times a year - but this grilled drizzle, cut into thin slices, browned and finely chopped, flavored with pepper and thyme, it's crazy. And the pumpkin garnish cuts its greatness (if there is any) at the big fix.

So take some of the young pumpkin, quickly chop them into thicker slices, "torture" them with a pinch of salt and throw them in a pan with hot oil. Yes, pig, oil, who said this post is meant to be healthy?

When the pumpkins are browned, take them out in a bowl and cover them with a lid. Meanwhile, prepare the sauce. Saute in some olive oil a bell pepper (green or red) cut into thin slices. When it softens, add two diced chopped tomatoes and let it simmer for a few minutes. At the end, throw a few thin slices of hot pepper, lots of crushed garlic, parsley, salt and pepper. Quickly pour the sauce over the pumpkin, and leave it for at least another hour. If you resist, of course. And I promise you will have the most delicious sauce in which to spread that black homemade bread with potatoes, which you see in the background :).


Video: T-BONE STEAK PERFECT VITA LA GRĂTAR. LA CUMNATU (October 2021).