Grilled Salmon

Grilled Salmon is one of my favorite dishes of the grill. When seasoning the salmon feel free to play with the spices and fresh herbs. No exact quantities on this recipe as they depend on the size of the fish and your taste buds. If you prefer more herbs, add more herbs; if you like garlic, add more garlic. Be careful with the wine and lemon juice, don’t put too much as you need to wrap the salmon in the aluminum foil without spilling the juices. Usually I serve the grilled salmon with rice and potatoes.

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Chicken Paprikash – Czech recipe (Kure na paprice)

This recipe was sent by one of our Czech readers, Thank you Jana! this looks delicious and I can’t wait to try it.

I actually remember when I went to Prague, Czech Republic I tasted this and I absolutely loved it. Traditionally the Chicken Paprikash is served with bread dumplings so both recipes are provided below.


Chicken Paprikash (Kure na paprice)

  • 1 chicken (3-4 lbs)
  • 1 medium onion, chopped
  • ¼ cup chopped bacon or butter
  • ½ teaspoon paprika
  • salt to taste
  • 1 ½ cups water
  • ½ cup sour cream
  • 2 tablespoons flour

Cut chicken into small pieces. Wilt onion in bacon or butter; add paprika, chicken, and salt; brown. Add water, cover, and simmer until tender (about 45 minutes). Remove chicken from pan. Mix sour cream with flour, stir carefully into pan; simmer gravy for 5 minutes. Strain over chicken. Serves 4 to 5.

White Bread Dumplings (Houskovy knedlik)

  • 4 cups instantized flour
  • 1 teaspoon salt
  • 2 egg yolks
  • 1 ½ cups milk
  • 4 cups diced stale white bread

Sift flour into a bowl. In another bowl, lightly beat together salt, egg yolks, and milk, and pour into flour. Work dough until it is shiny and does not stick to bowl; cover, and let stand for 1 hour. Work in the bread. With floured hands, shape dough into 3 to 4 rolls, 8 by 2 ½ inches. Bring about 6 quarts of water to a boil in a large pan and put in dumplings, making sure they do not stick to bottom. Cover, and cook for 10 to 15 minutes on each side (20 – 30 min in all). Remove from pan with 2 plates or a large skimmer. Make a cut across the center of 1 dumpling to make sure it is done, and then slice all into ¾-inch pieces with a thin sharp knife or a thread. Arrange slices in a heated bowl. Serves 6 to 8.

This recipe is more for advanced cooks. If you prefer, you can buy the dumplings in your local store in the freezer section (Heinens carry them).