G�ral Indoor Pork Ribs

G�ral Indoor Pork Ribs

Goral literally "highlanders" are a group of indigenous people found in southern Poland 

For most G�ral today, the decisive factor in their self-identification with a nationality is not ethnic but territorial. For example, those living in areas under a long tradition of belonging to the Polish state identify themselves as Polish, while those living in Slovakia have identified themselves as Slovaks, with notable exceptions to this rule on both sides of the border. While the origin of the G�ral dialect is Polish, the language of G�ral in Slovakia and in the Czech Republic is gradually shifting and increasingly becoming more similar to the literary standard in their respective countries.

The G�ral cuisine is part of their culture. It is mainly based on greasy meat and cheese. Of all meats, pork, lamb and mutton are the most popular ones with the Podhale G�ral. The most famous food, making the G�ral and Zakopane famous all over the world, is the ''oscypek'' � salty sheep cheese in the shape of a spindle. Some smoke it.

So since I have been now other seven-times to Zakopane and I love the Tatra Mountains, but the food there is mostly BBQ and I can not stop eating. Mostly I eat at the same restaurants and it is always a big portion of BIG juicy BBQ ribs, and yes it comes with all the sauce you could want.

Now I brought it home for anyone to try it. I made this one in the oven but go ahead and make on your outside grill and see how good this recipe is.

Please let me know how yours turned out and did you added anything different to it.



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Recipe;

2 Kilos (5  lbs)  Hearty Spare Ribs.

3/4 Cup - Brown sugar
1 Tbsp. - Onion powder
1 Tbsp. - Garlic powder
1 Tbsp - Oregano
1 to 2 Tsp. - Cumin
1 to 2 Tsp. - Cayenne pepper
1 1/2 to 2 Tbsp. - Smoky paprika
2 Tbsp. - Orange zest
1/2 to 1 Tbsp. - Salt
1/2 to 1 Tsp. - Black pepper


For more information, please see video below. 



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Go ahead and get them Big, as big as you can. Now to get them this large you may have to go to aButcher and have him cut them up for you like the picture. 

It will be well worth it and you will not regret it for the little extra trouble to get the cut. 

Steaming helps the softening of the spare ribs to help cut back the cooking time. We want it to a point that when the ribs are done, the bones are just falling off the meat. 

This process can be used for indoor oven roasting or for the outside grill, either way it will turn out tender and flavourful. 

After rubbing it with the spice mixture, center them in a large flat baking pan that has a grill so we can get an even cooking, all around. 

Add some water to the bottom so the oven will be kept moist during the cooking time. remember, if the outside is starting to dry up too fast, then cover the ribs with tin-foil in the last 1/2 hour of cooking. 

Use one of your oven mitts to help cut up the ribs to make your life a little easier. Remember to let the ribs rest for about 10 minutes before you start to cut it. 

This cutting board was hand made be a G�ral from Zakopane. Not only did he make it, but he got the wood from his forest, dried it for 6 months and handmade it from scratch.  He also makes a lot of other hand carved wood products, too many to show. Hoping to have a link someday so others can order some of his crafts. 

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G�ral Indoor Pork Ribs

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Creamy Scalloped Potatoes

Creamy Scalloped Potatoes

Nothing goes better then these potatoes as a side dish to your main meal. In fact I usually have them just as they are, with nothing else for they are that good. 

I know your whole family and friends will keep asking you for more and why not have some extra on hand for they freeze very will. Just  pop them into your microwave and in a few minutes, you have some extra to go all-around a second time. 

After all,  it is really only a three ingredience  recipe and it can be made in no time and even faster if you have the readymade Boursin cheese on hand. 

Please let me know how yours turned out and did you add anything else to it. 

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Recipe;

1 1/2 Lbs. -  Potatoes

1 Pkg. - Boursin cheese
1/3 Cup - Whipping or heavy cream
Whole milk as needed
1/2 Med. - Onion
Salt to taste


Homemade Boursin Cheese 
1 Pkg. - Plain cream cheese
1/2 Cup - Butter
1/2 Tbsp. - Garlic salt
1/2 Tbsp. - Oregano
1/2 Tbsp. - Basil (Option)
1/3 Tbsp. - Dill
1/2 Tbsp. - Marjoram
1/2 Tbsp. - Thyme


For more information, please see video below.




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That depends on the slice. I like to slice them as thin as possible for in this way then cheese bonds better to the potatoe and it cooks a lot faster. 

Also in this manner it helps the dish to become more creamy and smooth by blending in better with the sauce. The thinner  the better, by hand or machine, it will turn out awesome. 

Boursin cheese can be found in any large grocery store, you should have no problems getting it.

Now, I prefer to make my own and in this way I can add in what I like to make it better for me.

Add only a little bit of milk at a time. We do not want the cheese too thick nor too watery.

Keep on whisking it for a few minutes until all the lumps are gone and it becomes very smooth. 

Adding the potatoes does not have to be a chore, just make sure every layer is reasonably covered. If it makes your life a bit easier then you can double up on the layers and that will  be fine. 

Not all ovens are the same and operate at different temperatures, so please keep an eye on the dish. 

If you see that after about 3/4 of the baking, that the top is becoming too brown, too fast, then lower the temperature a little bit. 

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30 Minute Mexican Taco Lasagna

30 Minute  Mexican Taco Lasagna

When it comes to lasagna, I am in all the way.Now here in this recipe you have both worlds of taste from two different regions. The awesome taco combined with the wraps gives you a smooth velvet taste that lets all the other ingredients  come through. 

It is really so fast any easy to make, for your Family or some event. Go ahead and make extra for it freezes well and I know you will run out very fast, for everyone will ask for more. 

Please let me know how yours turned out and did you  add anything else to it...

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Recipe;

1 Lb. -  Medium ground beef

1 Pkg. - Wheat or corn wraps.

1/2  - Medium onion
1/2 to 1 - Medium  sweet red pepper
1 Can - Diced tomatoes
1/2 Can - Sweet corn
1 Can - Red Kidney beans
1 Tbsp. - Hot pepper flakes
1/3 Cup - Green onions

2 1/2  to 3 Cups  Shredded cheese - Cheddar and  any hard cheese.

2 Cups - Enchilada Sauce - Homemade or Ready-made.
" Click Here For Recipe "

1 Pkg. - Any Taco mix or Homemade.

Homemade taco mix;
1 Tbsp. -  Chili powder
1/4 Tsp. -  Garlic powder
1/4 Tsp. -  Onion powder
1/4 Tsp. -  Crushed red pepper flakes
1/4 Tsp. -  Dried oregano
1/2 Tsp. -  Paprika
1 1/2 Tsp. -  Ground cumin


Salt and pepper to taste

Obtions;
- Sliced black olives
- Sour cream
  

For more information, please see video below. 



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By using a medium fat content ground beef, I find that it produces a more juicy tasting beef.  

Also, a nice combination would be a beef and pork, this is also awesome in taste that everyone will enjoy. 

Now if you are watching your calories, then I would use  lean beef and a low-fat cheese.

Depending on the taco mix that you use, you can add more or less hot pepper flakes to make it as hot as you would like. Add more or less, that depends on your spice level. Now  remember not to make it too hot if you are serving this to others, you can always add hot sauce to your individual serving. 

I am using red kidney beans because I find them a very hardy bean with a lot of flavour. Now you could really use any type of beans that you would like, like the comment black beans that is usually used in this dish. 

Do not worry if the wraps over lap or the ends are sticking out. It will all be good and will not affect the look and taste.

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Cod In Cream Sauce - Bacalhau Com Natas

Cod In Cream Sauce - Bacalhau Com  Natas

This recipe brings out my memories of my Mom making this dish in the Kitchen. I can remember, being so small and young seeing that awful looking salted fish on the table all cutted up and soaking in a bowl,  in water. 

Soon it was the next day and the aroma of the olive oil, the potatoes coming through with the fish that for some reason has a pleasant  aroma, not a fishy one. It still makes me think of home when I make it and all my good thoughts come through of my Portuguese Home of the past with my parents. 

Years back in the Azorian Islands the poor fisherman did not have any refrigerator to store the freshly caught fish. Not even an icebox did the have.  They would preserve their fish by drying them in the sun and then salting them for future use.  

Now, this Cod or Bacalhau a salted fish came all the way from Eastern America where they are a lot of  cod. So off went the fishermen all across the Atlantic to the other side to get the caught. As they caught them, then they would clean them and preserve them in salt for the trip back home. 

Now this  Bacalhau at that time was considered a poor Mans dish and the elite would not touch it for there was fresher fish to have a proper meal. As time went by, this fish has grown to be one of the finest dishes money can buy, from a five-star Restaurant to the modest family home. Over time, this fish has  grown not only in popularity but also in price, from one of the cheapest fish to one of the most expensive. 

So here it is, a real old fashion recipe and is guaranteed  to be a Portuguese tradition right in your own home. 

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Recipe: 

1  lbs. -  Bacalhau ( Codfish) salted or not salted.

1 1/2 Lbs. - Potatoes
4 Sm. - Onions
1 to 2 Cloves - Garlic
4 to 6 - Whole peppercorns
1/4 Tsp. - Black pepper
1/4 Cup - Olive oil


Garnish 
3 - Hard-boiled eggs
2 Tbsp. -  Dry or fresh parsley
1/4 Cup - Black olives



For more information, please see video below. 






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Bacalhau  usually come in a heavily salted, so then you will have to prepare the cod before you can use it. 

Cover the cod with cold water overnight and change the water about three times, drain off the water completely each time. 

The cod has been unsalted and I did trim all fins on it. Also, I do not like to remove the fish skin for when it is cooked it then tends to fall apart. The skin also helps keep the fish from overcooking. The potatoes should be cooked only until a fork can easily go into it. 

This fish does not require  too much cooking time and if you cook it too long then the cod will become tasteless and  hard. 

When making the roux please  keep the heat no higher than medium because there is a chance of burning it. 

Also it is very important to keep on stirring throughout the whole cooking in this stage,  in order to get it as smooth as possible. 

Again, keeping the heat on medium and do not stop stirring while you are adding the egg yolk. After all, we want a nice and creamy  sauce, not scrabble eggs.

Remove all the fish meat and please pay attention to making sure that all the bones are removed, especially if children will be having this. 

Now you can also keep the cod skin if you like, but I find that most really do not like it. 

The boiled eggs and the potatoes can also be diced if you prefer. After all,  it is your dish to enjoy any way you dice it. 

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