Croatian Dalmatian Bbq Chicken Food

DALMATIAN CHICKEN RISOTTO

Steps:

• Cut chicken meat into small pieces (1-2 cm large).
• Mince onion very finely.
• If you use fresh plum tomato first soak them 2-4 minutes in hot water, remove skin and "shave the best red part from it", remove seeds and cut into small pieces. If you use canned tomato, skip this part.
• Finely mince parsley.
• Sauté onion on oil until translucent, than add chicken and sauté on easy fire until becomes white. During this add salt, pepper, parsley, basil and oregano. Than add tomatoes. Sauté until most of the water evaporates.
• Wash rice and add into chicken. Following the manufacturers manual (3:1 - water : rice, usually) add chicken stock. Remember that you have some water already in the pot, so count this water out. Cook about 20 minutes (again follow the manual).
• Just before end, add hard goat cheese cut into very small pieces in the risotto to melt. Cheese will coagulate risotto and give nice taste. Serve with grated parmesan.

CROATIAN CHICKEN "PAPRIKAS"

Steps:

• Melt the lard in a pot.
• Add 2 large onions finely minced and sauté it until the onion is soft and transparent.
• Chop the chicken into small pieces (mouthfull). Than, add chicken pieces and sauté it until the meat is white.
• Add wine and sauté it for 5 more minutes.
• Than add 3 teaspoons of paprika (chili to taste), salt pepper and caraway seeds.
• Add water to cover the chicken.
• Sauté for 50 minutes or until chicken is soft.
• At the end add 2-3 teaspoons of sour cream and cook for 2-5 more minutes.
• Serve with noodles or mashed potatoes, and inevitably white wine (you've used in the paprikas).
• As a salad with it I would recommend red beet.

CROATIAN DALMATIAN PASTICADA

Steps:

• Meat must be in one piece, preferably older cow. Clean all the fat pieces or little vascular. Cover the meat with vinegar and leave it overnight.
• Next morning peel the garlic, half of it cut in little sticks, the other half mince finely. Do the same with bacon. Using very thin knife, put garlic, bacon and seedless plumes into meat.
• Fry it shortly in a heavy pan making sure that all sides have been done.
• Take out the meat and on the same fat (olive oil) sauté finely minced onion, celery root, parsley root, garlic and bacon.
• When it is done, put back the meat. Mix tomato jam and wine together and pour over the meat and vegetables. Sauté it until meat softens (it will take some time) pouring water if evaporates.
• When it is finely done, put out the meat and strain the vegetables. Season with salt and pepper, add prosek.
• Cut the meat in portions (vertical to fibres) and put it back in vegetables. Cook it for 10 more minutes. Serve with potato gnocchi, noodles or mashed potato. Cover with grated parmesan.

CROATIAN DALMATIAN RED RISOTTO (FISHERMAN'S RISOTTO)

Steps:

• Put olive oil in a pan, add garlic and sauté it for 30 sec, than add shrimps, squid and mussels and sauté it for 3 minute
• Add rice and let it be covered with oil and than add wine and cook it 2 minute until alcohol evaporates.
• Add tomato juice, salt, pepper, oregano and water. Mix everything and leave it cook for 15 minutes.
• If there is not enough water add only hot water. Before end (that's on you to decide) add hard cheese to melt in risotto.
• Serve hot and sprinkle with parmesan. Risotto must be creamy and resemble to sea during strong south-east wind in Adriatic: "jugo".