Spicy Grilled Shrimp

This one was a first for me on a few fronts. My first time grilling and my first time deveining shrimp. The grilling part was fun and I hope to explore it further while it is still the appropriate season. The deveining part was tedious but definitely a good learning experience. After a while it was a somewhat meditative process. After hours of prep work, the shrimp cooked really quickly and were delicious. I will definitely be marinating and grilling again soon.

1 1/2 pounds shrimp
2 cloves garlic
1 lemon rind (finely grated)
2 Tablespoons lemon juice
6 Tablespoons olive oil
1/2 teaspoon chili paste
3 Tablespoons soy sauce
1 teaspoon tomato paste
Salt
Pepper

Start by shelling and deveining shrimp. This is the time consuming part, but you can buy shrimp that are already cleaned to make this a whole lot easier.

Whisk together the garlic, lemon zest, lemon juice, olive oil, chili paste, soy sauce, and tomato paste. Season to taste with salt and pepper. Toss the shrimp in the marinade and mix them around to get good coverage. Place in refrigerator and let the shrimp soak in the marinade for about 2 hours.

When ready, heat the grill. Secure shrimp on skewers by poking through each piece twice. Once at the head and once at the tail. Place shrimp on grill. Brush each side with remaining marinade while grilling. Grill for about 4 minutes on each side.

O Mangalica!

This post has been a really long time coming. But, better late than never. Last winter I had the privilege to attend the annual Mangalica festival in Budapest. Mangalica (or Mangalitsa as it is pronounced in English) is an heirloom breed of pig that is native to Hungary and a crucial part of the Hungarian cuisine. They are also referred to as Wooly Pigs because of their thick coat of curly hair.


Some live Mangalica relaxing at the Mangalica Fesztival in Budapest

Due to the high maintenance required for raising these pigs, breeding of Mangalica was discouraged under communism, causing them to nearly die out. But over the last few decades, a renewed interest in these heritage hogs has increased the population once again. Importation to countries like Spain has also helped their survival. The popularity of the Mangalica breed has experienced a renaissance recently, as foodies in the states and elsewhere have discovered the delectable, marbled meat of this creature. Mangalica meat has an extremely high fat content, making it more juicy and flavorful than your average piece of pork. It is hard to find, and even harder to afford Mangalica in the States, but in Hungary it is everywhere, and I had the opportunity to enjoy it in many different ways.


Mangalica pieces cooking at the festival

This breed has become such a hot item for food lovers that the New York Times even had an article on them recently. Link here. They may be rare and expensive, but if you have the chance to try this succulent pork, I strongly suggest you do.

After tasting grilled Mangalica steak, petting the live hogs, and nibbling on a multitude of cured Mangalica sausages, I walked away from the festival with some sausage of my own. I paired it with a simple tomato cream sauce over pasta so as not to distract from the meat's luscious flavor. But consider yourself warned: this meat is so rich that a little bit goes a VERY long way.

Pasta with Tomato Cream Sauce and Mangalica Sausage

1 box pasta
1 1/3 cups cream
1/2 cup chicken stock
2 Tablespoons tomato paste
1 onion (chopped)
2 cloves garlic (chopped)
Olive oil
Salt
Pepper
Parsley
Mangalica sausage (sliced)
Parmesean chesse (grated)

Saute onions and garlic in olive oil until translucent. Add cream and simmer for a few minutes. Add chicken stock and tomato paste. Simmer for several minutes to let flavor develop. In a separate pan cook sausages without any oil, as they will release lots of fat. Add sausages and fat to sauce. Flavor with salt and pepper and let everything simmer together for a few minutes. Cook pasta al dente. Mix sauce with pasta and top with grated cheese and parsley. Egészségedre!