|A plate of City Chicken with Busia's Fried Potatoes and Mizeria (a dill and cucumber salad).|
|Mizeria (Dilled Cucumber Salad).|
1 tablespoon white vinegar
1 teaspoon sugar
4 heaping tablespoons sour cream
1 tablespoon plus 1 teaspoon fresh dill weed (optional)
Sprinkle the cucumber with plenty of salt and leave to drain in a colander for at least 1/2 hour. Then rinse in cold water and drain. Mix the vinegar with the sour cream and sugar. Add dill and cucumber and mix well. Chill for 30 minutes. Put in serving dish and garnish with remaining dill before serving.
4 large potatoes, quartered and parboiled
2 cups carrots, sliced and parboiled
1 medium onion, quartered, sliced, and chopped
1 tablespoon butter
1 tablespoon olive oil
Sauté onions in butter and olive oil in an non-stick frying pan until golden. Slice and add potatoes. Add carrots. Sauté over medium heat, until potatoes and carrots are soft. Stir occasionally. Golden bits of potatoes are good.
|This bowl of Busia's Fried Potatoes makes my mouth water just looking at it!|
|A platter of city chicken.|
|Prepping for city chicken.|
1 cup milk
2 celery tops, very coarsely chopped
Bread crumbs (I use Japanese Panko breadcrumbs, made finer using a rolling pin)
Wooden or bamboo skewers
Heat oven to 350 degrees.
Cut onion in half. Cut halves into thirds. Turn and cut again into thirds. You should have many half pieces of onion. Microwave for 1 minute. Check to see if tender. Continue to microwave until tender.
Cut pork and veal into 1” or chunks. Spray skewers with cooking spray. Alternate one piece of pork, 1 piece of onion, 1 piece of veal, 1 piece of pork, etc. until you have about a 4” skewer of meat. Salt and pepper to taste.
|Finished platter of City Chicken.|