Tonight is my first attempt at Hungarian Chicken Paprikash. Usually served with noodles - Oh well, it still tasted GREAT! Of course, a degree of protection was suspected and planned for.

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I sure wish I lived within begging distance from you.

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Music/Sports/Beer fan

Last night I made corned beef reuben's with french fries.
Tonight I'm going to make sausage and pepper's with some of my home made Italian sweet sausage over a bed of rice.

We shared a can of Progresso loaded potato soup. :-(

Have a blessed day,

Leon

Thanks ASA335 for the dinner ideas. While searching the Chicken Paprikash recipe I saw the recipe for The Beef Porkoit which I am going pick up the components today. I just bought some nice Sweet Smoked Paprika.
Malbec Red Wine will be on the list too.

This began as a Food Wishes Chicken Paprikash recipe.


I adjusted it for a dinner for two, tweaked amounts or ingredients for my taste or normally on-hand ingredients, and added an ingredient or two to make the result "Pop" for me.

If you try it I'd like to hear about it (maybe post a pic also).

Ingredients

4 (5 ounce) bone-in, skin-on Chicken Thighs, salted to taste and AP flour dusted
1 Tbs Olive Oil

1 med Yellow Onion, diced
1 - 2 cloves Garlic, crushed
1 Tbs Tomato Paste
2 tsp AP Flour

½ tsp Kosher Salt plus a bit more, or to taste
¼ tsp freshly ground Black Pepper, or to taste
1 tsp Smoked Paprika
⅛ C sweet Hungarian Paprika
½ tsp Cayenne Pepper or Ancho Chile Pepper
1 C Chicken Broth
1 Tbs White Wine Vinegar or Distilled White Vinegar

⅛ C Heavy Whipping Cream
¼ C Sour Cream or Crème Fraiche, plus a bit more, room temperature
1 tsp of the Herb of your choice

Directions

1. Season Chicken pieces generously on both sides with salt and then dust with AP flour. Heat olive oil in a heavy, deep-sided pan (that has a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.

2. Add Onions and a pinch of salt to the same pan and sauté over medium until golden, about 5 minutes. Add Garlic, Tomato Paste, and AP Flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in ½ teaspoon Kosher Salt, freshly ground Black Pepper, Smoked Paprika, Hungarian Paprika, Cayenne Pepper or Ancho Chile Pepper, and cook for 1 minute. Add Chicken Broth and Vinegar, and bring to a simmer over high heat.

3. Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 60 to 75 minutes. Remove the chicken and transfer to a plate.

4. Skim some fat off the top of the sauce if desired. Whisk Whipping Cream and Sour Cream or Crème Fraiche into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.

5. Garnish with an additional dollop or four of sour cream or crème fraiche and the Herb of your choice; I use sliced spring onion greens, or chopped chives, or chopped parsley.

Enjoy!

Had a can of their Italian wedding soup the other night. That was goood!

Just cheeseburgers tonight.

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Plant garlic in the fall

Nice. That video popped up in my feed the other day. Haven't watched it yet. He's one of my favorite YT chefs/foodies to watch.

Having a low energy day today, so I just had some soup and a sandwich for dinner. *shrug*

Low energy I go for tuna or beef, pasta?

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Plant garlic in the fall

JR and I made pizza. It tasted better with the lights dimmed.

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ASA, all your dishes always look well plated and appetizing. Ruthie and I are intrigued by this one and your Çılbır.

Keep 'em coming.

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Music/Sports/Beer fan

You're too kind.

Photography is one of my on-again, off-again hobbies since I took my first 35mm film developing class back in my early army days - so I'm not that good at it, just a bit better than most. Cooking on the other hand, is one of my preferred hobbies I've had since a young boy - my Grandmother and my Father were great influences here.

I did not post a Cilbir recipe. There's not really much to it, so I haven't written it down - though I should. Give me a bit and I'll do so and pass it on to you two.

Leftover pizza I got home late from my grandson’s baseball game.

I made creamy potato soup with chunked up left over ham. Wifey was happy so I guess I did ok.

Not tonight, but last night I tried bison out for the second time.
First time we tried a roast. Nope, too dry and the flavor was not ridiculously better than beef.
Last night it was bison burger. Even went large and did the organic. OK, organic was the only option in the cooler.
Did a small test patty. Dry. Added some lard and it helped but still not anything to write home about.
Think the folks who purvey bison are hung up on the lean meat thing. Wonder what it would taste like with some fat in it? Buffalo fat that is.
Anyone ever had bison with some fat content?

I made a keto friendly lasagne. It is a normal recipe but substituted sliced deli chicken for the noodles.

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Common sense isn't so common.

I find that most game meat is generally dryer than domesticated meat. A grilled buffalo equivalent to a grilled prime beef tenderloin or rib eye would be difficult to find.

My experience with game fat is that the fat is often more strongly flavored (gamey?) than domesticated animal fat. Some game fat can be very strongly flavored. There are exceptions, even wild goose is fairly fatty but I like wild goose fat spread (Gänseschmalz).

Even the wild hog I had in Germany and Turkey was leaner and "beefier" than any domesticated pork I've had. It was also cooked with different herbs/spices and in manners better suited for drier meat. Gravies are commonly served with game meat.

This is why I usually add fat (fatty pork or melted butter usually) or use a wet cooking method (stewing or braising for example) or cook the game in a sauce/gravy. I do the same for lean cuts of domesticated beef or fowl. A low and slow moist cooking method can be very good.

The reasons for having wild game includes (but not limited to) the reduction of animal fat in our diet, a likely reduction in introduced hormones, chemicals and such, the unique flavor profile of the game meat, and as a useful and tasty byproduct of the hunt.

There was a restaurant outside of Sierra Vista, AZ called Apache Point Ranch that specialized in American Bison (aka Buffalo). They had excellent meals that took the low fat content into consideration. My family and I enjoyed eating there very much.

I'd recommend looking to European stag or wild boar recipes when preparing your Buffalo.