Archive for the ‘Meat’ Category
Tuesday, March 6th, 2007
Someone decided to have roštilj (barbecue) at Igor's weekend place in Tržić, way up in the wine-growing Samoborske Gorje, about an hour from Zagreb. In true northern Croatian fashion, there was plenty of meat, including thick trenchers of GRILLED BACON.
Igor pulled the requisite green onion crudite from his garden, but ...
Posted in Croatia, Meat, The Air, Land and Sea, Vegetables | 1 Comment »
Sunday, December 24th, 2006
Hatching contrived ebulliences would undermine the evident sublimity of this recently consumed slab of beef round, and so I will go no further than revealing that it was broiled quickly, allowed to rest in chilly darkness for a day, sliced thinly against the grain and prudently seasoned with ...
Posted in Meat | 1 Comment »
Saturday, October 28th, 2006
Posted in Meat, Pasta, Vegetables | No Comments »
Thursday, October 19th, 2006
Whether grilling, roasting, curing or smoking, Croatians have incredible skills when it comes to preparing meat. I am consistently amazed by what appears to be a near-magical ability to make the flesh of one animal taste like that of another. My friend Kornelija’s mother makes a transcendent braised ...
Posted in Croatia, Meat | 4 Comments »
Saturday, September 23rd, 2006
Plant yourself at a table under a canopy of giant umbrellas in Zagreb's Cvjetni Trg on a cool, sunny Saturday afternoon and you'll understand why sitting and drinking coffee for hours is the national pastime in Croatia. The coffee is strong, the conversation is light and the people are beautiful. ...
Posted in Beverages, Croatia, Meat | No Comments »
Monday, September 18th, 2006
My Uncle Jim's preferred method of smoking ribs involves the application of a dry rub to the meat approximately 24 hours prior to cooking. Some of you know quite well what a rub is, and some of you do not. A rub is, quite simply, a dry or wet mixture ...
Posted in Meat, Spices and Seasonings | No Comments »
Sunday, July 30th, 2006
The pork part was a mistake. The burger part wasn't. The story doesn't bear repeating here.
No, there's no beef in this burger, but to one pound of ground pork, I added an egg, a handful of chopped Italian parsley, three tablespoons each of water and extra virgin olive oil, and ...
Posted in Bread, Cheese, Meat, Vegetables | No Comments »
Saturday, July 22nd, 2006
I was given fresh corn, cornmeal, ground veal, onion, tomato, some Emmenthaler cheese and 45 minutes. No cumin, cilantro or limes. I'd prepared some Louisiana-style hot sauce from feferoni the previous day, so the heat was in place. In lieu of fresh salsa or a rich mole (no time), ...
Posted in Cheese, Croatia, Grains, Meat, Sauces, Vegetables | No Comments »
Saturday, July 15th, 2006
While I relish the challenge and reward of concocting victuals that delight the eyes as completely as they’ll content a belly and gladden a wagging tongue, I believe that a simple, honest repast is the stuff and staff of life. We eat in order to live so that we may ...
Posted in Cheese, Grains, Meat | 5 Comments »
Friday, June 16th, 2006
I'm in one of the villages outside Zagreb writing, cooking and recharging my soul to the sound of chickensong and cherries ripening. On a few occasions, I've smelled strange burning aromas and searched the house for flames. Silly me. It was the neighbors every time. People cook, distill and ...
Posted in Croatia, Meat | No Comments »
