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Posts Tagged ‘alcohol’

Mici

As previously stated, I’m of Romanian decent. Last week I was given the chance to really learn from some first generation Romanians about my cultural and culinary heritage. It was pretty awesome, to say the least. When hanging out with my new found friends I sampled a few different, home-distilled brandies (which are akin to moonshine) called tuica. I got to sample an assortment from both Romania and from the States that were made from plums, pears and apples. Also, I was given the opportunity to try homemade mici, also known as mititei.

Mici is kind of like kabob, in a way, and is like a handmade, caseless sausage containing beef, pork and lamb with an array of herbs and spices. Its absolutely delicious, easy to make and filling. After returning home, I promptly tried my hand at it. This is what I did.


Let me state now that I apologize for the cell phone pictures for this recipe (and, basically, for the whole blog), they make the food look less than appetizing but I promise this is a great dish. Okay, back to the recipe. First, I picked up some ground pork, lamb and beef. You can, by all means, pick up meat from the butcher and grind it yourself in a food processor or meat grinder for even fresher ingredients, but for time’s sake I went with ground.


In a bowl, combine a good amount, about a third of a pound of each meat, and some paprika, dried parsley, cumin, thyme, garlic, salt and pepper and, I’m not completely sure why, a small amount of baking soda. Mash the mixture together with freshly washed hands until everything is good and mixed and then form into long, sausage-like shapes, a little more than the width of your thumb.


Heat up your griddle pan, grill pan, grill or, like me, a saute pan (with a little olive oil) to medium heat. Place the mici on the cooking surface and cook fully through. Mici definitely tastes the best when grilled, however my current living situation makes grilling a daunting task, so for posterity’s sake I used a pan.


Once the mici is fully cooked, plate and serve with some fresh bread and brown mustard. I’ve added a few slices of tomato with balsamic and olive oil for a vegetable. This is definitely worth making.

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MOJO HD is like the Arrested Development of TV Channels, it might not have had a huge audience, but it made up for it with having kick ass content and, in the end, it was cancelled way too soon. An entire channel devoted to drinking, eating, cooking and travelling that wasn’t successful? Had to be an advertising problem…

Here are some of the shows they offered:


Three Sheets. This show was the first one I discovered from Mojo on Hulu. I watched all three seasons (at the time, all four are now on Hulu) in the matter of a couple weeks. Its the perfect job. Why? Because, unlike a lot of travelling chefs and other tv personalities, host Zane Lamprey auditioned for the role and won it, simply put. Zane is hilarious and genuinely likes what he’s doing and actually consumes alcohol, a lot. Its right up my alley.


After Hours With Daniel. A TV show about small parties after midnight. In some of the best restaurants New York has to offer. Hosted by awesome chef/restauranteur Daniel Boulud and guest starring new chefs every episode. How can this show not be good?


Pressure Cook. This show is a bit gimmicky, following chef and Italian-American stereotype Ralph Pagano as he travels to different parts of the world and “works” his way back home in different food jobs. It gets better after the first few episodes.


Beer Nutz. As a long time homebrewer, I’m a bit hesitant to call this show “good”. Its in no way unwatchable, its just clear that this particular show was produced and hosted by people who know almost nothing about beer and it brings the show down, way down, for people who know anything more than a little bit about beer.

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