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Santana pork head with Sidy

Santana pork head with Sidy

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Sidy, thanks for the idea. Super combination!: - *

  • boneless pork neck 6 pieces,
  • steak spices (paprika, cumin powder, coriander powder, iodized salt, dried thyme, curry powder) 2 teaspoons,
  • semi-dry white wine 300 ml,
  • pickled capers 2 tbsp,
  • colored peppercorns (black, green, white and red) 2 teaspoons,
  • kapia peppers 2 pieces,
  • 2 tablespoons olive oil

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Santana a la Sidy pork neck:

Sprinkle the neck pieces rubbed with olive oil, sprinkle the spices, then fry on the hot grill. I admit that I used the Doubleta pan;). After the steaks have browned on both sides, add the wine, capers, colored pepper and finely chopped kapia pepper. Leave to cook for approx. 15 minutes, covered over medium heat. It is served as such or with different garnishes. We served it with mashed potatoes, mushroom sauce and beet salad;)

Sidana's pork neck Sidy - Recipes

  • 800 gr of pork (from the neck, neck)
  • 4 tablespoons melted butter
  • ground black pepper
  • salt
  • oil for frying
  • resource pan (required)
  • for injury
  • 2 eggs
  • 2 tablespoons flour
  • 2 tablespoons milk
  • salt
  • ground black pepper

of 2 eggs + 2 tablespoons flour + 2 tablespoons milk + a pinch of salt + ground black pepper. It mixes very well with the target.
When frying these pirjoale, it is necessary to use a frying pan with a checkered bottom - that is, a grill pan. It is mandatory for them to receive this shape that you see in the photo.
Heat the pan with oil to the max. The pirjoales are given abundantly on both sides through the lesion, and they are fried in a hot pan on either side for 3 minutes, each side until they get a reddish pudding and come out with the grills. . Arrange in a cauldron and bake for another 15 minutes.
At the table, serve 2 in a plate and pour over the pirjoale a tablespoon of melted butter, along with french fries and pickles.
I made potatoes like in the country.

Sour cabbage with meat, like pork dinner

I was born in the west of the country, I lived in the first years near Arad, in Pâncota, a small town as white as pita from Sântana, which my grandmother bought once a week. My grandfather was a perfect butcher, although that was not his job. I participated with him and my father in many actions that turned the pig into food. Grandpa is gone, but on holidays I go home, to my father, to go through the same ritual, to go on the same path of the ancestors, which we do not want to forget and which we mention in our own way, earthy and simple. At the pork dinner, five or six dishes are eaten that I will talk about in detail someday. Now I show you one of them: sour cabbage with meat. It is usually made of fatty meat, cut from various anatomical areas of the pig. And definitely with sour cabbage. I chose to use pork ribs for the example here. There it is:

Ribs, cabbage, thyme, dill, garlic and tomato juice put by the mother.

I browned the ribs with the garlic.

I extinguished with red wine and let it simmer under the lid for five to six minutes.

I put cabbage, meat and spices in a pot (some cumin has made its place in this story, as well as two bay leaves and a few peppercorns. All this was built in layers.

Smoking is not allowed to be missing.

Over all this I poured tomato juice and a cup of water. I put the lid on and let it simmer for an hour on low heat.

Whipped cream is optional.


Have a good day tomorrow.

Buuuuuna! You don't even know how happy I am that I found your site looking for a recipe. What a pleasant surprise. I'm from Baia Mare and I really liked your culinary shows. I was wondering where you disappeared. Good luck in the future!! Unfortunately for me the kitchen is still a nightmare.

Irina, I haven't disappeared, I'm in Cluj :-). My culinary shows are broadcast on TVR3, on Monday from 12.30 and on Friday and Saturday, and even on TVR Cluj. In addition, I will start posting on the blog the myriad of culinary shows from my own archive :-). Soon.-)

Yes cabbage with chicken breast would work & # 8230? (It sounds like that, it smells and it's something else to taste!
Everything looks splendid to you anyway, please forgive me & # 8230

Tonia, if the duck goes with the cabbage, I don't see why the chicken wouldn't go. but not with sour cabbage but with sweet cabbage, from the red one, hardened slowly, without oil, only with water or chicken soup, for 30-35 minutes. that's what I would do :-).

Master Chef, this food in Bihor was also called Toros Kapustza :)

Bogdan, I know, I lived in Oradea for 6 years. Toros + Adi = love :-))

It's a very good food and I really like it. I think that word of cream is like the icing on the cake & # 8230 is a kind of must have. :))

The truth is that if your curiosity pushes you to come in and look at all the wonders done by Adi & # 8230 ... forget about yourself!
I'm a big fan of cooking and that's how I came to know the mastery proven in the pictures, as to taste I don't think soon that I will have the opportunity that Brasov is not really a stone's throw away! & # 8230. I'm sorry, I'm sorry, those who see Adi's daily menu and are tempted when their soul desires them to enjoy goodies!
I steal from you often enough or let me say that I am inspired by your menus so that I and my family can be happy with something good!
Thanks for existing.

Claudia, as I said, cream is optional. But it would be a shame not to use it :-)
Lili, it was :-)
Costina, thank you for your appreciation :-)

Alas, these filth beats anything. They have no opponent. :-D Tomorrow I know what I'm cooking & # 8230 I really haven't cooked anything similar for a while, I kind of put it on pasta of all kinds. But the call of the pig is hard to fight. Especially if you don't want to. :-))

Ahhh, tomorrow I will make cabbage and I will respect the network exactly.
Today I still console myself with smoked beans.
Please, a sarmale recipe?
Or at least what to put on the meat, if I cook it ... stuff like that
Anticipated thanks for the answer.

Simona's World

Its Monday. a very hard day after a weekend in the mountains. between the slope and climbed the mountain (ok, on foot .. on the snowy road. about 6 km!). And because I considered that I didn't do enough exercise ... today I also went to the gym! And with that I ended the chapter "torment for the silhouette". Now let's move on to "sins for the silhouette" :))) Today a pig's neck. only good to submit.


I came first, so I serve puree and donuts. I really like it. Many kisses!

And I bit it because it's very appetizing! :) Pup!

@Mihaela, first come, first served! Many kisses
@Licuta, serve with pleasure !! Kiss

Pig to me Simona like these girls I see that I care about the silhouette:) Pup!

If Teo leaves me some pork, I want it too. Kiss

And I sign up for a portion because I'm fainting :) from the vegetable soup! Kisses!

@Teo, we feed the pig, and for them .. I make a salad! :) Kisses
@Adnia, mercic. Kiss
@Cristina, we welcome you in the carnivorous gang! :)) Many kisses
@Flory, I give the pig, you give a soup ?! Kiss

Yammy. we have a beating for a slice of the neck :).

I also want to go to the mountains, to ski, to walk :) I also want a pork neck..A week of flour.

@Maria, we also really like the nape of the neck! Many kisses
@Paradis, with one neck I can serve you, but with the rest. I can send you some pictures! :)) Many kisses

Recipes with daisy schismatic

Because it's summer and it's hot, we spend more time outdoors. So, go and cook outdoors. What's better and tastier than some grilled meat. In fact, any grilled chicken acquires that specific flavor, thus having a special flavor. Today I prepared the pork neck on the grill.

pork neck, salt, pepper

Cut the neck into one-centimeter-thick pieces. Salt and pepper and then place on the grill.
The grill should be well heated and the fire should be subdued. Only the embers should remain, not the flame. Grease well with a little bacon, then put the pieces of meat.
If the neck has a little fat, do not cut it, leave it. It will melt and give an extra flavor to the meat.
The cooking time varies depending on the fire and the grill. The meat can be fried "in the blood" or harder, depending on your preferences. The more fried it is, the harder it is.

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Simona's World

I kept beating myself as long as I did, but in the end I still fell into sin! I ate pork, sir! What should I do if I feel like living in a house with a Transylvanian ?! I hope you will understand and forgive me. and to bribe you, I offer you a portion! Let me see now who will refuse me! :))

1 piece of neck - 5 suitable slices
1/2 stem leek
1 suitable onion
1/2 green bell pepper
1 large carrot
3 potatoes
white pepper
crushed hot peppers (peperoncino)
juice of 1/2 lemon
olive oil

I cut the piece of the nape of the neck and seasoned it with salt and pepper. I left it to cool for about 1 hour.


We are pleased to invite you to the community
If you want to import networks, don't forget to fill in the field with rss. We take care of the rest.

Husband and Diana are fans of this "vegetable". Me less. I prefer meatless food, but these two don't even want to hear about it. What do I do if I see you? I cook. I kiss you dearly!

Hehe I can't refuse a portion! It looks great!
I kiss you and I wish you a beautiful day like you!

Great, meaty. I mean. and vegetables, but meat is in the first place :)) Pup!

Tomorrow I'll pour a piglet with some vegetables because you made me want it!

I look forward to seeing you! I'll give you some "bales", and the 4 of us eat a "vegetable" full of calories! And of course I do a double shift at the gym. :) Sweet Kisses

I offer you a portion with great pleasure! Sweet kisses and a weekend full of joy!

Have a craving for him / her! :) Kisses and a nice weekend!

Look, I'm not alone !! It's as if it's not meaty, it doesn't taste like food. Many kisses

Simona, I understand you perfectly (in connection with the Transylvanians) :) The basic pillar-at ei-carnita. But let's get back to the recipe. yammy, yammy. what a delight.

Even yammy, yammy. and I love this & quot; vegetable & quot. Kiss!

Hehehe! Is it understood that you also have a Transylvanian ?! Mine is only half Transylvanian ... but that's enough! :) Many kisses

Who doesn't love her. Even when I'm on a pig diet, it's true that I try to avoid fat. Kisses, nice weekend

A real culinary treat.

Haplea, a caloric treat, unfortunately! But if it's rarer it's ok .. :)

It looks great. I'm always sorry that I have a hardened carnivore in the house, so what you have here we like!

I also blame the carnivore. although I must admit that I don't like it at all either! :)) Many kisses

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Pork rack

It’s difficult to translate pork rack. Honestly, it’s impossible, so I’ll just leave that to someone who knows. I will stop at describing the piece of meat in the photos below as being pork chop with ribs (this cut is also used on lamb or beef, more often there than here). Plenty of meat, plenty of bone, plenty of fat tenderized meat next to the bone. It's easy to cook, you practically don't have to do anything as long as you're familiar with the roasting time or if you have a meat thermometer (it helps especially for beef and lamb, pork meat has no problems if you cook it longer, sometimes it’s even recommended).

If you have a skilled and understanding butcher, ask him to cut the meat as in the photo (a printed version might help). Actually, simply ask him and if he’s not very understanding, ultimately the demand is the mechanism leading to various offers on the market. In Bucharest, you can buy meat cut this way at Mega Image Concept Store, and perhaps somewhere else. In Cluj, you can find understanding and good will at the Moldovan butcher shops (I know the owner is training his people to be open and if they don’t have something right now, if you ask them they will get it). Therefore, let’s proceed. We have the meat, how do we do this?

The meat should come already tied. If it doesn’t, tie it yourselves with kitchen twine or with hemp twine soaked in oil. The idea is to pull the meat between the ribs downwards, without insisting too much, just enough to be kept in its place.

Regarding seasoning, things are simple. Mix a diced (not powdered) dry hot pepper with a teaspoon of coriander seeds, a teaspoon of cumin seeds, a teaspoon of coarse salt, half a teaspoon of peppercorn. Fry them in a skillet without oil until they start fuming. Crush them in a mortar and thoroughly rub the meat with the mixture.

As accompaniment to the meat use whatever vegetables you like. I chose celery, parsnip, leek, carrot and eggplant. Well washed, cut into pretty large pieces, sprinkled with salt and placed in the pot, under and next to the meat. The pot I used was a cocotte (a massive cast iron pot with a lid). You can also use a deep tray that you can wrap with aluminum foil or a Jena container.

It’s important for the pot to be covered well, to lose as little liquid as possible. Start roasting at 150 degrees Celsius. Continue for an hour and a half. Uncover the pot, drain the accumulated liquid (you will use it to splash the meat) and roast for another hour at 180 degrees Celsius, splashing the meat every now and then with the drained sauce.

The meat has to be tender, the crust should have a deep color (don't worry, it's not going to get burned), the vegetables should be firm despite the time they spent in the oven (if you put onion and garlic, these will soften, as it will happen with leek, broccoli, cauliflower or cabbage, but root vegetables remain rather firm). You can eat them as such or you can smash them and mix them.

By the end of the day, I didn’t have enough light to take pictures. I hope you will use them anyway. That’s all for today. Stay healthy.

And since I won’t post anything until the 27th, I wish you a merry Christmas. Be kind and believe in miracles.

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It's hard for me to translate pork rack. To be honest, it's impossible for me to do that, so I leave others more skilled. I will limit myself to describing the piece of meat in the pictures below as a pork chop with ribs (this cut is also practiced for lamb or beef, less with us, more with them). Enough meat, enough bone, enough fat-skinned meat next to the bone. It is easy to cook, you practically don't have to do anything with it, as long as you know the cooking times or you have a meat thermometer (it helps especially with beef and lamb / mutton, the pig has no problems if you cook it more, it's even indicated to do this sometimes).

If you have a skilled and understanding butcher, ask him to cut your meat as in the picture (a prince will help). In fact, ask them if they are not understanding, after all, demand is the mechanism that leads to the diversification of the offers on the market. In Bucharest you can buy meat cut in this way from the Mega Image Concept Store, maybe from elsewhere. In Cluj you could find understanding and will at Moldovan butchers (I know that the owner instructs his people openly, and if they don't now, they can have if asked). So let's move on. We have the meat, how do we proceed?

The meat should come ready tied. If not, tie it with a kitchen string or hemp twine soaked in oil. The idea is to pull the meat between the ribs, without insisting too much, just to be held in place.

In terms of seasoning, things are simple. Mix a hot and chopped hot pepper (not powdered), a teaspoon of coriander seeds, half a teaspoon of mustard seeds, half a teaspoon of cumin seeds, a teaspoon of coarse salt, half a teaspoon of peppercorns . Fry them in an oil-free pan until they start to smoke. Then crush them in a mortar and rub the meat well with the mixture.

To accompany the meat, use whatever vegetables you like. I chose celery, parsnips, leeks, carrots, eggplant. Wash well, cut into small pieces, sprinkle with salt and place in the pot under and next to the meat. The pot I use is a coconut (cast iron pot, solid, with lid). You can use a deep tray that you wrap with foil or a jar of Jena.

It is important that the vessel is well covered, that it loses as little liquid as possible. Start baking at 150 degrees Celsius. Walk like that for an hour and a half. Unwrap the bowl, drain the accumulated liquid in a bowl (you will use it to sprinkle the meat with it) and bake for another hour at 180 degrees Celsius, sprinkling the meat with the sauce drained from the pot from time to time.

The meat should be soft, the crust well colored (do not worry, it does not burn), the vegetables slightly firm even if they have spent so much time in the oven (if you put onions and garlic, they will soften, as with leeks, borccoli , cauliflower or cabbage, but the roots retain their firmness quite well). If you want you can eat them like this or you can crush and mix them.

By the end of the day, I didn't have enough light for pictures. I hope I'm useful to you anyway. Both for today. Stay healthy.

And because I don't post anything on the blog until the 27th, I wish you a Merry Christmas. Be good and believe in miracles.

In Bucatarie La Sidy

An anonymous person once stated that sarmale are a food of of Turkish origin. Although that statement was removed, the author of the addition was right! The word comes from Turkish "sarmak", where it means "to wrap, to wrap", being taken under the same name by Serbs and Romanians, by Hungarians under the name "szárma", and by Greeks under the name "σαρμας".
The etymology of this word is certain! All these forms define the same culinary specialty, which, strangely, is considered a "national dish" everywhere.
However, the Americans decided that sarmalele is a brand of Romanian cuisine.
In an article published by "Travel and Leisure", in which the representative dishes for holidays from 12 countries are reviewed, this dish is joined, without right of appeal, by Romania.
They will be sarmales of Turkish origin, but they are considered "national food" because in each country they are prepared according to different recipes!

I have not eaten Turkish sarmale, but I am convinced that they are not made with pork and they do not have smoked mussels or smoked sausages on the bottom of the pot, as we do.
I decided to do this experiment, to see what comes out. and I really liked it. They had a special taste in the created cabbage and I put more garlic, as we like it. And I was not sorry at all.

We need :

3 cabbage heads created
1 kg minced meat (pork + beef)
100 g of rice
1 onion
5 cloves garlic
200 g smoked kaizer
green dill
gogosari pasta
200 ml homemade broth

Method of preparation :

The created cabbage is cleaned of any fallen leaves and the back is dug with a knife.
It is then scalded in boiling water and the leaves are removed from the spine (the cabbage is put in the pot with the spine upwards). The leaves from the outside are detached, removed and placed on a plate. Repeat until we remove all the leaves.
Cut the stalks of the leaves to level them, and the small ones in the middle, we will chop them, we will not use them for wrapping the stuffing.
Pass the meat twice through the mincer, then harden a little, until it changes color, together with the finely chopped onion and matches the taste of salt and pepper. Add a little thyme and chopped dill, then the rice lightly hardened in oil, mince the garlic and fry for about 3 minutes, then mix well.
With the resulting filling, fill the cabbage leaves created like sarmales.

The leaves of cabbage left unused and chopped, are placed on the bottom of the pan in which we will boil the sarmalele.
On top we put a layer of chopped cabbage and some donut paste, then fill with enough water to cover all the sarmales.

Boil over medium heat for about an hour, then add the broth and simmer for another 15-20 minutes.


Last year I came across a very interesting recipe from Sidy and of course I implemented it. It is served with pork steak in Transylvania, but I understand that in other areas of the country it is also put on bread.

1 kg of plums

Method of preparation:
Remove the seeds from the plums. Put the plums through the robot and boil them. If they are not juicy enough, add a little water. Keep on the fire for about an hour, an hour and a half or until the paste thickens.
Stir often so that it does not stick to the bottom of the pan. Put the pasta obtained in sterilized and hot jars and simmer for 10-15 minutes from the moment it started to boil. Cover with a blanket and allow to cool.

Sidana's pork neck Sidy - Recipes

UPDATE. Following the automatic draw made through the site, the winners of the contest "Win with Vegeta and become a master of the grill" are:

1. IONITA A. CARMEN & # 8211 First Prize
2. nicolae claudia & # 8211 Premiul II
3. Nemeth Carmen & # 8211 Third Prize

The winners are asked to send us on [email protected] the delivery address for the prize, and we will redirect it to the organizers. We thank all the participants!

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Vegeta came to life 25 years later. Vegeta products give freshness to traditional dishes, which they adapt to the demands of the modern consumer. Annually, 150,000,000 carrots, 36,000,000 pieces of parsnips, 36,666,666 potatoes and millions of other natural vegetables are used by Vegeta to create the base of 7,660,700,000 servings of food for consumers around the world!

Whether you are a true master of the grill or you simply want to surprise your friends with new tastes, we offer you the chance to have a reliable ally when you prepare the meat for the grill.

Enter the contest between May 20-30 and be one of the 3 winners!
Nothing simpler: like and share on Facebook the image of the contest, tag 2 friends and answer in a comment to this post the question & # 8221What is your secret when preparing the grill? & # 8221

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