Recipes? Mostly it comes down to "take a lot of meat, grill it, smother it in hot sauce and eat it"

Can you be more specific, what are you interested in?

yeah... the grilling part is easy but...

what vegetables are you using?
what meat?(pig/chicken/ox/camel/horse etc)
is it a home made sauce(what did you make it from)
is it a store bought sauce(what brand/name)
what spice are you using? (name) (home made or store bought or a mix of both)
how long do you cooke it (if needed spesific time to get it good)
what bread are you using (special dough of your special flour mix)

etc etc etc....

all these little things, that is nice to know..

are they good with wild rice aswell??

A colleague of mine delivers from another town ready to use (flavoured) ground meat, made by a 70 years old retired sausage-maker.
Even my wife started eating meatballs.

Hot peppers, onion, garlic... Sometimes potatoes



Mostly pig and beef, sometimes even chicken. If we're lucky, occasionally we have some wild game (deer, boar...), in that case we make kotlovina (the dish mentioned above).


is it a store bought sauce(what brand/name)[/quote]

We use both We make some homemade sauces from Bhut Jolokia and Habanero peppers in various forms and additions (mustard seed, tomatoes, vinegar...). We also get some sauces from certain UK online shops like this, this or this one. Also, we started to produce home made plum jam with added Habanero peppers, first sweet and sticky, then fiery and gut-melting



Mostly store bought, dried, typical Mediterranean spices (oregano, basil, rosemary, bay, all sorts of pepper) and of course, various ground chillis. When I'm at my holiday house, I have all those Mediterranean herbs in my garden, so I use fresh ones - and that's awesome.



Mostly, until brown and crispy



Generally speaking, I don't eat much bread. I like to eat spicy meat so much that I feel it's a waste to stuff yourself with bread, when you can eat hamburger or pork chop But, from time to time, I bake some of my own bread or similar products (pizza, calzone, rolls...), no special flour mix, just throw in all the flour sorts I feel like, some water, salt, yeast and knead, knead, knead.



Understood If I post something other than grilled meat, you're gonna get a detailed preparation description as well

This looks gooooood

I'm looking at it, and it pisses me off, that is only 11 a.m.

hehe don't forget the most important thing! BBQed paprika that is grilled first and placed on the bottom of the plate in which the grilled meat is placed. When the meat is done, you close the plate with a lid and put it on fire for 10 minutes so that paprika flavor goes through the grilled meat




uuuuu I'd eat a horse! I heard that the fucker is real tasty.



Yap. We're more into home made sauces and fresh peppers. They are better then concentrate. Concentrate only burns the shit out of you and nothing else, but when you have fresh peppers you can do wonders (like home made plum jam and Habanero). Believe it or not, peppers actually have their flavor. So, after tasting few peppers and making few sauces, you can make a sauce just for the occasion that you need. I usually make sauce day before we eat, so that all ingredients stay mixed for 24 hours, they settle flavors better that way.
And I obtained seeds for 4 kind of hot-as-hell peppers that I will plant this spring and pickle it to have it fresh when ever I want it



Uf, I still get chills when I think about that beef that you made with herbs from the holiday house garden this summer. It was spectacular!



Well yes, you know when it's done just by looking at it
Kotlovina is done 3-4 cigarettes after the vegetables cooks in, and bbq...like gnollie said



Well yeah, bread is...bread


When grilling, as with other things, preparation is important. If you grill small amount of meat, grill it on wood, it's better then on coal.
And marinade the meat for at least a day...minimum 2 days for kotlovina (because the meat has to soften).

So much for now

Oi. Did you make giuvech?
What do you put in it?

I ate baby horse steak once (in Varazdin and yeah, it was tasty



Yeah, marinate it... Or not

Onions, peppers and tomatoes?

And some meat of course

Varazdin? Hmmmmmmm, I did not know that...




Marinade is good.

Mon dieu!
Meat????

And something obligatory for gyuvetch - http://en.wikipedia.org/wiki/Okra

Okra gives ?uve? (local spelling ) nice, creamy texture and it's an awesome plant. Unfortunately, it's rather hard to find here

Tum Tum (candy)
am bit nauseous now as i ate about the whole bag

always been my problem (in general), if i don't have it i don't miss it, but if i do have it, i eat it almost in one go.
that's why i hardly buy those kind of things

sopa da pedra = stone soup

Nice beans!!!

You like to put that sausage everywhere.

When you guys have heart failure I'll be there to collect your cocks; for the good of man you know.

europeans like to eat well is not like chinise only like to eat rice and cats

yep we defenetly have the best food

I've got some pork ribs, which my father had marinated in salt and some spices (although, he overdid it whit the salt).
And this is what I came up:

First I took the meaty part (non bone part) of the ribs, chop it into little pieces, and put it in the frying pan.


After that I've put onions (I love to cook with a lot of onions, as you can see for yourself), and some chopped carrots.


Then little bit of garlic, and after few minutes a lot of mushrooms.


When the mushrooms were just about ready, I put some home made chili sauce.

This might be the best ingredient. It's basically grind hot peppers with garlic and vinegar.
Actually, white gave me this one. It's really hardcore stuff! I think I add bit too much though. Anyways...

Then I add some green olives.


And the last thing was, two bottles of home made canned tomatoes. And the whole thing looked like this.


Left it on the fire for another 20-30 minutes, so the water from the tomatoes can boil away.

And here is the final result.




Later, I'll post some pics to show what I did with the "bone part" of the pork ribs.

mmm that home made chili souce gives me a hard on

Excellent!

Some potatoes, beer and salt did the trick.



And after hour and a half in the oven:



Not much of a difference, though.

Well, that's from me for today.

SUNSHINEEEE