Studenina Palinko Style, A Legendary Recipe

Studenina Palinko Style, A Legendary Recipe
Ready to eat

Studenina Palinko Style, A Legendary Recipe — Timmy Palinko was known all over the Pocono Mountains for his magnificent homemade whiskey. Timmy operated a butcher shop in Freeland, and while his meat was the finest quality, it was the top-of-the-line whiskey he manufactured that made him a rich man.

He had runners in every coal patch in Luzerne County. Of course federal agents were always after them. One day in Freeland,  a well-dressed agent approached Baron Lutz, one of Timmy’s runners.

The dapper detective told Baron he would give him $10 for a quart of good whiskey.

“Can’t do it for $10,” said Baron. “It will cost you $40.

The agent agreed, and handed over the $40.

“Hold this shoebox,” Baron said. “I’ll be back.”

After a while, the agent began to get suspicious. He opened the shoebox and found a quart of Timmy’s best whiskey, so he got what he paid for. It was hard for the feds to put one over on the natives.Timmy’s liquor still was hidden in the desolate strippings behind Eckley, and there was no agent alive who was ever going to find it.

Timmy, during certain holidays, would give out a bonus pint of his finest cornbrew to the best customers at the butcher shop.

One Easter there was an unbelievable run on the pork sausage.Timmy was making it as fast as he could and just barely keeping up with the demand. He finally ran out of pork.

“Keep everything under control,” he told an assistant. “I’ll be right back.”

He hopped into his pickup truck and took a ride into the countryside where he knew there were always pigs along the road. He spotted one, and simply ran over it. He tossed it into the front seat where it would not be seen, and headed back home.

He was in such a hurry, he ran a stoplight, and was pulled over by a state policeman new to the area.

“I’m sorry officer, I’m in a big hurry,” Timmy said, pointing to the pig. “That’s my sick brother, and I’m rushing him to the doctor.”

The cop took one look and waved Timmy on.

“I’ve seen a lot of ugly people in my time, but your brother has got to be the ugliest in the entire world,” the cop said.

Timmy smiled. “I’ll tell him what you said. He’ll be might proud,” Timmy said. A few minutes later he was back in his shop butchering the hog. The bulk of which was used in the making of his sausage.

But the feet were set aside to use in making studenina, a Slovak delicacy of which one never tires once one gets the courage to try.

Timmy enjoyed his whiskey, studennia and sausage.

After Prohibition, Timmy went into the legitimate whiskey making business, and until he died on April 27, 1947 put out what might have been be the best sipping whiskey in the world. His studennia weren’t bad either.

Timmy Palinko’s studennia recipe follows:

4 trotters (pig’s feet either split or not)
2 garlic cloves or 1 Tbl of garlic powder
6 peppercorns
3 Tbl black pepper
3 bay leaves
1 Tbl salt
1 Tbl paprika

Studenina Palinko Style, A Legendary Recipe
After filling the bowls put them in a cool place overnight.

Place the trotters in a large pot and add just enough water to cover them. Bring to a boil, skimming if necessary, for a half-hour. Remove them and discard the water. Rinse them and the pot. Place the trotters along with the rest of the ingredients back in the pot. Cover again with water and bring to a boil. Simmer for about three or four hours until meat is falling off the bone. Place the trotters in large bowls—Corningware works great. Pour the liquid over the trotters and let stand overnight in a cold place.

 

Studenina Palinko Style, A Legendary Recipe

Onion Tomato Soup Makes A Delicious Fall Meal

Onion Tomato Soup Makes A Delicious Fall MealOnion Tomato Soup Makes A Delicious Fall Meal — This fusion of French onion and comfort tomato soup will warm your heart on the coldest autumn day.

Heat a tablespoon of oil in a stock pot and add a tablespoon of garlic. Add a large diced onion and a healthy helping of parsley (or basil or whatever fresh herb you have) and sauté.

Quarter a generous amount of tomatoes — nine delicious garden fresh ones in our case — and season heavily with salt. Dumb to do it that way? Smart? Doesn’t matter that’s what we did.

Put the tomatoes in the pot and and cover them with water. Throw in a beef bullion cube along with some pepper and paprika. Bring to a boil, then lower to a simmer and leave it be for an hour or so then take a hand blender to it. If one should be sans hand blender one should use a food processor but that will increase the aggravation factor and start taking the fun out.

Return the soup to the simmer and cut some slices of nice Italian or French bread. Put it at the bottom of an oven safe bowl and cover with cheese. Nicely meltable American works fine. Fill the bowl with the hot soup and put another slice on top. If you wish you can put it in the microwave for 10 seconds to speed up the melting.

Eat. It’s a yum.

Onion Tomato Soup Makes A Delicious Fall Meal

 

Garden Fresh Tomato Sauce With Mini Shells

Garden Fresh Tomato Sauce With Mini Shells Garden Fresh Tomato Sauce With Mini Shells  — We partook of the wonderful bounty supplied by good neighbor Andrew S a few days ago and made a delicious pasta and sausage sauce which in which we soaked store-brand mini-shells and created an absolutely wondrous repast.

And we are going to tell you how we did it.

We took three pieces of Italian sausage, removed the casing and browned it in olive oil in a pot over medium heat. How much olive oil? We didn’t measure. It just covered the bottom of the pot.

We removed the sausage, and added powder garlic to drippings and oil. How much? Don’t ask. It covered the bottom of the pot.

We put in a diced onion and a large diced garden-fresh bell pepper and let them sauté.

We deglazed with white wine and put in a small can of mushrooms (undrained). We returned the sausage and added seven large delicious garden-fresh tomatoes. The tomatoes were salted and quartered, well eighthed actually. We did not peel or deseed them, nor de we add any extra stock or water.

This was a fun meal.

We brought the sauce to a boil and let it simmer for about an hour and a half, after which we started the shells in a separate pot. While the pasta was boiling we added powdered basil, oregano and fresh parsley to the sauce. Before the shells was completely cooked, we drained them and added them to the sauce.

We let it simmer for another 10 minutes or so, plated and ate.

Yum.

We are sure better cooks could do better but this was easy and fun and totally beat the stuff from the jar.

 

Garden Fresh Tomato Sauce With Mini Shells

Chicken Cacciatore Today’s Meal

Chicken Cacciatore Today's MealChicken Cacciatore Today’s Meal — Today’s delicious meal was chicken cacciatore. Cacciatore means hunter in Italian. It’s simple and easy to modify. Our feast was an amalgamation of several recipes hence forming a new one.

Here it is.

4 Chicken thighs.

4 Large tomatoes (garden fresh, thank you Andrew)

2 Onions

1 Bell pepper

1 Tbl olive oil

1/2 Cup flour

1/4 Cup powdered garlic

1/8 Cup white box wine

3 Tbl salt

2 Tsp pepper

1 Can tomato sauce

1 Cup garden fresh parsley.

Dice the onions and pepper. Pat the chicken pieces dry and salt them.  Mix the rest of the salt along with the parsley, flour, and a tablespoon of garlic in bowl. Coat the chicken with the mixture. Cover the bottom of a hot dutch oven with the olive oil. Place in the chicken pieces. Fry on both sides, two to three minutes per side and remove. Put in the veggies and the rest of the garlic. Saute them for about five minutes. Deglaze the pan with the wine and return the chicken. Cut up the tomatoes and put them in the pot. Add the tomato sauce and a can of water. Bring to a boil then let it ease to a simmer. Let it remain at such for a couple of hours.

We served it with bow ties and Walmart bread. Chef Bill Sr. found it especially praiseworthy and gave it yum.

 

Chicken Cacciatore Today’s Meal

 

Grilled Italian Sausage Sandwich Labor Day Meal

Grilled Italian Sausage Sandwich Labor Day MealGrilled Italian Sausage Sandwich Labor Day Meal — Today’s Labor Day meal was grilled Italian sausage sandwiches smothered in a homemade sauce based on garden fresh heirloom tomatoes and red bell peppers.

Thank you Andrew.

The sides were locally grown corn from Pete’s Produce Farm and a homemade white bean and sausage soup.

The beverage was Golden Monkey Beer from Victory Brewing Co. in Downingtown.

 

Grilled Italian Sausage Sandwich Labor Day Meal

Charlie Talltale Flapjacks

Charlie Talltale FlapjacksCharlie Talltale Flapjacks

By William Lawrence Sr.

Nobody knew Charlie’s real name, not even his closest friends. He was the biggest liar in California and probably the smelliest person in Sacramento.

He was known throughout the gold territory as “Charlie Talltale,” and the only reason his friends came within listening distance was to hear his outrageous lies and to eat his flapjacks.

Charlie credited the miraculous flavor of his pancakes to his magic frying pan. He bought it in a second-hand store in Sacramento and swore that it was human.

“It’s a female,” he should whisper. “It grows four or five feet at night and dances. Sings too. Sweetest voice this side of Helena, Montana.”

His audience would laugh and jeer.

“Does it have arms too, Charlie? Does it have hot lips, Charlie? Did you ever kiss your frying pan, Charlie?”

California’s biggest liar would lean back and smile knowingly. His friendly blue eyes twinkled like the night’s brightest star. “I’m telling you the truth,” he said.

One night a few of the old prospectors were sitting around a campfire laughing at Charlie’s preposterous claims.

Old Dutch Martin, who had been sipping homemade whiskey, suddenly got an idea. He would take Charlie’s magic pan and hide it. He got up and, without letting his cronies in on his plan, stumbled towards Charlie’s camp.

Charlie, after making flapjacks that day, had rinsed the pan in the nearby stream, and without realizing it, placed it over the nest of a family of pocket mice.

Just about the time Dutch Martin arrived, the pocket mice decided to leave their burrow. The effort of moving the pan caused the mice to grunt and squeak. To Dutch, standing there boggle-eyed, they sounded like a dance-hall soprano. Then the pan started to move. It appeared to grow feet and dance.

“Whoops,” shouted Dutch. “Charlie was telling the truth.”

Dutch ran back to the campfire to tell the boys what he saw. All the boys were pretty well soused, but since Dutch was known as a straight shooter, decided to investigate his story.

They made enough noise to awaken Charlie from a sound sleep. He listened as Dutch pointed to the pan and described what happened.

Charlie grinned, “Ah, the pan must really like you Dutch, she don’t dance and sing for just anybody.”

Charlie invited the boys to stop around the next morning for the most delicious pancakes in the west. Here is his recipe:

Charlie Talltale’s Flapjacks

1 Cup flour

1/2 Tsp. salt

1/2 Tsp. baking powder

3 Tbl. sugar

2 Eggs

1 Cup milk

2 Tbs. melted bacon fat or butter

Sift dry ingredients into a mixing bowl. Beat eggs until light in a separate bowl. Stir in milk and bacon fat or butter. Then, using a few strokes as needed (over-beating results in tough flapjacks) blend the egg mixture into the dry.  Pour about quarter-cup of batter per flapjack on a hot greased pan. The flapjacks are done when both sides are nicely browned. Serve with butter and syrup. Charlie’s flapjacks always came with bacon.

Charlie, whenever, possible added fresh picked huckleberries to his flapjacks always measuring by a generous eye. Arguably, that’s what really made them a legend.

For a modern twist, use blueberries in lieu of huckleberries, mix a very ripe banana into the batter and add a dollop of vanilla.

 

Charlie Talltale Flapjacks

Dan Colt Rosemary Grilled Chicken

Dan Colt Rosemary Grilled ChickenDan Colt Rosemary Grilled Chicken 

By William Lawrence Sr.

Dan Colt sat in the parlor car quietly sipping bourbon and listening to two big drunks argue. He was going home in style, using his mustering-out pay to travel first class from California to New York.

In a few days, the sharply pressed uniform and highly polished boots would be replaced by a charcoal grey suit and cordovan brogans.

Colt was 21 – young to be a U.S. Army Ranger captain. He received a battlefield commission and Silver Star during a fight for a piece of Korean real estate.

The drunks got louder and suddenly started throwing punches. In a few seconds, Colt had them separated and even laughing. He was of medium height and build, not a big man, But he appeared bigger.

When he sat back down in the stuffed chair, the handsome silver-haired man sitting next to him addressed him.

“You know how to handle yourself.” It was a statement of fact.

Colt’s traveling companion turned out to be Thomas Meridian, the owner of Meridian Industries. Before the train reached New York, Colt was hired as Meridian’s bodyguard and aide.

Meridian’s home and company headquarters were outside of Ithaca, N.Y. Colt moved into his home, and soon became as close as a son to the Meridians who had no children.

He bought a toy poodle that he trained to bark at strangers, and enrolled as a business major at Cornell University. He spent a great deal of time in the Meridian kitchen.

In his travels, he had learned to cook and especially loved grilling. His favorite was a rosemary crusted chicken which he always served with a side of grilled veggies.

The Meridians insisted that he make it for all their special barbeques.

Colt had been at the Meridian estate for about a year when, late one evening, the dog jumped on his bed and barked. An armed burglar was in the Meridian’s bedroom. Colt moved fast. The burglar did not see or hear him coming, before it was too late. He broke the intruder’s arm.

He did not call the police. Instead, he took the whimpering burglar outside. “I’ll break both of your legs if you ever come back,” he told him. The burglar knew he meant it.

Within three years, Colt had his business degree. Three years later, he had a law degree. Meanwhile, he moved up in the company, and was eventually named president. It was understood he would become chairman when Meridian finally retired.

Colt eventually married a beautiful brunette named Kelly Barranger but remained close to his surrogate parents. The couple often went to visit them on summer weekends. Colt always manned the grill.

Dan Colt Rosemary Grilled Chicken

Make a rub of salt, rosemary, garlic powder and pepper. Dan’s proportion is  3 salt, 2 rosemary, 1 garlic and 1 pepper. How much you make depends on how much chicken you plan to cook. For a couple of drumsticks, a tablespoon of salt, two teaspoons of rosemary and a teaspoon each of garlic and pepper would work for most people. With regard to the rosemary, fresh is best but dried is fine and don’t worry about mixing them. With regard to the chicken, thighs and drumsticks are what Dan preferred.

Pat the chicken dry, coat it with the rub and let sit while you prepare the veggies. Cut an onion in rings, a bell pepper in strips and slice three carrots lengthwise then halve them. Coat the veggies in olive oil and smother to taste with garlic powder and salt. Remember, Dan was a guy who liked to live.

Heat up a side of the grill as hot as you can get it. Set the chicken down for about three minutes per side, then put the pieces on a spot away from the flames where they can roast at about 400 degrees. This means lid down. In five to 10 minutes set upon the grill a piece of aluminum foil with the sides turn up and spread the veggies atop it.  In about five minutes the chicken should be done. Check with a meat thermometer which should read at least 165 degree.

Take the chicken out to rest. In about five minutes the veggies should be done. Place them over the chicken and serve.

 

Dan Colt Rosemary Grilled Chicken

 

 

 

John Cruaxe Simple Shrimp N Grits

John Cruaxe Shrimp N Grits — John Cruaxe had just received disturbing news. Cruaxe was the fatherly founder of a small, but highly respected and profitable, Silicon Valley computer company.

The aggressive little firm managed to remain a step ahead of the industry giants in many important computer developments. Much of the credit was awarded to Phil Dillon, a brilliant young scientist who was forever “pulling money-making rabbits out of a hat.”

Dillon, who had a beautiful wife and pretty daughter, had in the past a ready smile for everyone, despite the seriousness of his work.

But lately, the smile had been replaced by a worried frown.

Cruaxe now apparently knew why. The company’s general manager had turned in a report that revealed that Dillon had met with representatives of a Japanese competitor on several occasions. The report, prepared by Cruaxe’s security personnel, also showed that Dillon was a heavy gambler and was in debt to the tune of over $100,000.

The general manager insisted that Dillon be fired immediately.

Cruaxe, in a quiet voice, said, “Let’s find out a bit more, before we do anything. I look upon this company as I do my own body. If something ailed my arm, I would try to heal it, before I cut it off.”

Cruaxe called the young computer scientist into his office and confronted him with the evidence gathered by the security department.

Dillon broke down. Between sobs, he explained how the Reno gambling tables drew him as a magnet would a piece of iron. How he began placing larger bets in an attempt to recoup his losses. How he began arguing with his wife. He was very unhappy. He swore, however, that although tempted, he never betrayed Cruaxe or the company.

Cruaxe smiled. He wrote out a check to cover the gambling losses. He then gave Dillon a large raise that would be taken out of his pay each week to repay the gambling loan. He then promised Dillon a five percent ownership in the company if he would join Gamblers Anonymous to cure the destructive malady.

Within a few weeks, Dillon was smiling and again pulling money-making rabbits out of his hat. One idea alone was worth over $500,000.

To celebrate, Cruaxe, a native-born South Carolinian, held a weekend barbecue for the entire staff. Spareribs, steak and chicken were served but the real hit of the event was the very simple shrimp and grits recipe passed onto him by his father.

John made this without meat although adding bacon is always good.

Take the amount of shrimp you want, lightly pepper them and smother them in garlic powder.

Then cook the grits according to the directions on the box except substitute chicken broth for water.

When the broth is absorbed mix in cheese — cheddar is best and the amount is your call —  and cook until  incorporated stirring frequently. 

 While you are incorporating the cheese, heat butter (or oil) in a very hot pan and put in the shrimp. Cook them for a minute or two on each side. Plate the grits — or put them in a large bucket for a barbecue — and add the shrimp.

John Cruaxe Simple Shrimp N Grits

John Cruaxe Simple Shrimp N Grits

 

 

Gourmet Pierogies At Holy Myrrh-Bearers

Gourmet Pierogies At Holy Myrrh-Bearers — Holy Myrrh-Bearers Parish pierogie-makers just couldn’t stop pinching for the entire summer and are now taking orders for a special run of “Gourmet Pierogies.”

Being offered are

Blueberry   –  $6   ½ dozen

Buffalo Chicken  –  $7   ½ dozen

Cheese Steak –  $7    ½ dozen

Jalapeno Cheddar – $5  ½ dozen

Kielbasa & Sauerkraut  –  $7   ½ dozen

Order are being taken  through Sunday, Aug. 13 Call 610-544-1215 for email at HMBChurch@verizon.net.  Leave your name, phone number, and the amount desired.

Pickup is between noon and 5 p.m. on Saturday,  Aug. 19 at the Parish Hall, 900 Fairview Road Swarthmore, Pa. 19081.

 

Gourmet Pierogies At Holy Myrrh-Bearers

Daedalus Crete Chicken, A Legendary Recipe

Daedalus Crete Chicken, A Legendary Recipe

Daedalus Crete Chicken, A Legendary Recipe
Ready for the oven. The little piece of ham is an experiment.

By William Lawrence Sr.

An extremely skilled worker named Daedalus many years ago, lived on the island of Crete. King Minos, who placed Daedalus in charge of building the island’s famed labyrinth, recognized his talents.

Soon after the labyrinth was completed, however, King Minos became very angry with Daedalus and ordered him sent to prison. Daedalus escaped from the prison, found his young son, Icarus, and took him to hide out in a cave. They could not leave the island because Minos put a watch on every ship.

One day, while lying on the beach, Daedalus became interested in the flight of a bird. He decided to build wings for Icarus and himself and fly from the island.

He carefully inspected the feathers of many birds and fowl, including those of the chickens he used to prepare a delicious meal.

He tied the larger feathers with thread onto a wooden frame. He used wax to bind the smaller feathers. Finally he finished. He fastened the wings to his arms, and copied the movements of the birds. Soon, he was soaring above the earth.

He then gave Icarus flying lessons. The boy was a fast, but impatient, learner. His father warned him not fly too low for the damp air would cause the feathers to stick together. And to be especially careful of flying too high. If he got near the sun, the heat would melt the wax.

The sight of Daedalus and Icarus flying over them boggled the shepherds and farmers. They winged over Samos and Delos. Icarus, in a burst of enthusiasm, forgot his father’s warning.

He soared higher and higher until the sun caused the wax to melt. Like a crippled bird, he fell and crashed into the Aegean Sea, near an island that today is called Icaria.

Daedalus mourned the loss of his son. He remembered the good days when Icarus reaped the wild oregano to be used in the wonderful chicken recipe which is below and obviously moderinzed.

Daedalus’ Crete Chicken

3 Lbs. chicken pieces

1/2 Cup vegetable oil

1/4 Cup lemon juice

2-1/2 Tsp. dried oregano

3/4 Tsp. salt

1/2 Tsp. pepper

1/2 Tsp. garlic powder

Place chicken in baking dish. Pour mixed ingredients over chicken. Bake uncovered in 375° F oven for an hour, occasionally spooning sauce over chicken and turning once. Garnish with citrus fruit slices — lime or orange — are nice and serve.

 

Daedalus Crete Chicken, A Legendary Recipe