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Eastern European Recipes
If there is one perfect recipe for Canada goose breasts, this is it. Pastrami. It’s a staple in delis all over the country, and it is normally cured beef (like corned beef), that’s then coated in coriander and black pepper and smoked. Well, it’s just as good with a goose breast!
Who doesn’t love pierogi? I mean really. Little pockets of goodness, boiled briefly then fried and served with caramelized onions, sour cream and dill? Heaven on a plate. I made these with wild mushrooms, but any mushroom will do.
Hungarians like their paprika. They put it in everything, even salami. I happen to love this salami: Tangy, zippy with paprika and garlic but not overly spicy. Normally this is a pork salami, but I’ve done it with duck here. Most meats will work.
I could eat these all day long. Tangy, smoky and addicting, kabanosy, a Polish smoked meat stick, is what a Slim Jim dreams about when it sleeps at night. You want to make these. Now.