Sauce "Madeira"

Red sauce is served with smoked meat, ham or tongue. Tart taste and unforgettable aroma impart unique piquancy to meat cuts.

Ingredients:

-  1 lbs red sauce (see recipe).

-  1/4 lbs wine Madeira.

-   2 oz butter.

-  Celery or dill green.

Pour Madeira into the sauce, add chopped green and bring to boil. Strain and add melted butter.

Onion Salad with Cracklings

This salad is for those who love hot and fat dishes. This salad is considered a perfect complement to boiled potatoes and fried meat.

Ingredients:

-  2 Medium size onion.

-  1 tbsp melted poultry fat with cracklings.

-  Salt.

-  Pepper

Slice onion finely, soak for 30 minutes under cold running water, scald, and cool down. Salt and pepper and combine with poultry fat. Serve decorated with greens. 

Spicy Italian Salad

INGREDIENTS

• Canola oil - 1/2 cup
• Tarragon vinegar - 1/3 cup
• White sugar -1 tablespoon
• Chopped fresh thyme - 1 teaspoon
• Dry mustard - 1/2 teaspoon
• Garlic - 2 cloves, minced
• Artichoke hearts - 1 (8 ounce) can, drained and quartered
• Romaine lettuce - 5 cups rinsed, dried, and chopped
• Red bell pepper - 1, cut into strips
• Carrot - 1, grated
• Red onion - 1, thinly sliced
• Black olives - 1/4 cup
• Pitted green olives - 1/4 cup
• cucumber – 1/2, sliced
• Grated Romano cheese - 2 tablespoons
• Ground black pepper to taste

• In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic.
• Cover, and shake until well blended.
• Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
• In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper.
• Pour in the artichoke and marinade mixture, and toss to coat.

• 2 lbs beef cut into 2"-long, 1”-thick strips
• 2 large tomatoes chopped fine
• 2 table spoons garlic paste
• 2 large onions sliced very thin
• 2 table spoons ginger paste
• 2-3 green chilies
• 3 table spoons coriander seeds
• 4 table spoons fennel seeds
• 8 cloves
• Seeds of 6 green cardamom
• 1" stick of cinnamon
• 25 black peppercorns
• For tempering: 1 large onion chopped fine
• 50 curry leaves
• 1 cup fresh coconut cut into 1"- long, thin slivers
• 1 table spoon mustard seeds
• 4 table spoons vegetable/ canola/ sunflower cooking oil

• Use a flat pan, warm up it well on a average heat till hot. Decrease the heat to cook. Put on the pan the spices: coriander seeds, cloves, fennel, peppercorns, cardamom seeds and cinnamon. You have to roast it until the spice mix start to catch darker colors and provide their smell.
• Stop cooking and take off the pan. Let it slightly cool down. Crush these roasted spices mix into a common powder in a clean, dry coffee grinder.
• Now is a time to put into a large mixing bowl the meat along with the onion, chilies peppers, tomatoes, ginger and garlic pastes and ground spices.
• Keep aside to marinate for an hour.
• One hour later, put the marinated meat with all marinade into a large deep pot and let it cook on a medium heat.
• Cook till the meat is tender, and please don’t add any liquid at all, we have to rely on meat juice only.
• In a separate small pan, heat the cooking oil on a medium flame till hot and add the chopped onions to it. Fry till transparent.
• Add the curry leaves and mustard seeds and cook till they stop spluttering. Now add the coconut slivers. Cook till they begin to turn a pale golden color.
• Add this tempering mixture to the meat and mix well. Turn on the fire (medium flame) under the pot containing the meat and cook, stirring often, till the meat browns. The whole dish begins to turn a deep, dark brown in color.
• This dish traditionally has no gravy at all and is dry so if water is present, make sure to dry it off.

• Chorizo sausage - 8 ounces, casings removed
• Chopped red onion – 1 cup
• Finely chopped 2 Cloves of Garlic
• Chopped green chili pepper - 4 ounces
• 8 Teaspoons Flour tortillas (could be replaced by 16 Six-inch corn tortillas*)
• Monterey Jack or a Mexican Blend cheese - 2 cups shredded
• Refried beans - 1 can (16 ounces)
• Roasted red peppers - 1 jar (7 ounces), drained

• Cook sausage, onions and garlic in small skillet over medium heat, stirring occasionally, until sausage is done; drain.
• Stir in green chilies; set aside.
• Heat oven to 400°.
• Grease pie plate, 10 X 1 1/2 inches.
• Place 2 tortillas in pie plate. Spread half of the sausage mixture over tortillas. Sprinkle with half of the cheese. Place 2 tortillas on cheese.
• Spread with beans. Place 2 tortillas on beans and place peppers on tortillas.
• Place 2 tortillas on peppers. Spread with remaining sausage mixture. Sprinkle with remaining cheese.
• Cover and bake 40 minutes. Uncover and bake 15 minutes or until cheese is melted and center is hot.
• Cool 10 minutes before cutting. Serve with salsa, sour cream or Guacamole if desired.