Chivapchichi Serbian Hamburger Fingers Recipes

" CHIVAPCHICHI" SERBIAN HAMBURGER FINGERS?

Steps:

• Chop your onion and mince your garlic. In large bowl add ground meat, onion and garlic and the rest of the ingredients.
• Mix well and take about a golf ball size in both hands and roll to form small sausage shaped links; about 2 inches long and 1/2 inch thick.
• You can either grill them outside or do them in the broiler. Just make sure to spray your grill racks with non-stick spray and once one side is nicely light brown turn over.
• Once both your sides are lightly browned, you can use your spatula to just move them around without them falling apart. They should be nicely browned not burned.
• You can serve as a appetizer with some hot sauce or as a main dish (Make sure to just make enough). Serve with a nice tomato, pepper salad and you're good to go.

SERBIAN HAMBURGER (PLJESKAVICA)

Steps:

• Gather the ingredients.
• In a large bowl, mix together ground beef chuck, ground pork, ground lamb, garlic, onions, salt, and sweet or hot paprika until thoroughly combined. Do not overmix because this will toughen the meat.
• Refrigerate meat mixture for several hours for the flavors to meld and for the mixture to firm.
• Heat a grill, indoor grill , broiler or skillet. Using slightly dampened hands, divide meat mixture into 6 portions. Form into thin patties, 9 inches by 1/2 inch or about the size of a small dinner plate.
• Cook pljeskavice about 7 minutes per side.
• Serve with green onions or chopped raw onion, tomato slices, ajvar, lepinje, and pogacha bread, although some Serbs place the patty on a large bun like an American hamburger .
• Enjoy.

SERBIAN CEVAPCICI

Steps:

• Preheat a grill for medium-low heat.
• In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands, and form into finger length sausages about 3/4 inch thick.
• Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 minutes.

SERBIAN GROUND BEEF, VEGGIE, AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
• In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
• Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.
• Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
• Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.

CUBAN FINGERS

Steps:

• CUT the bread into four equal pieces with a serrated knife. Slice each piece in half lengthwise. Brush the insides with butter and place them on a baking sheet.
• TOAST the bread, buttered side up, under a broiler or in a toaster oven until lightly browned.
• PILE the four bottoms with the pork loin, ham, pickles, and cheese. Add the tops and flatten the sandwiches with the bottom of a skillet, a spatula, or your hand.
• TOAST the sandwiches in a skillet or sandwich press over medium heat until lightly browned on both sides and the cheese is melted. Press the sandwiches occasionally while cooking. Cut into 1-to 2-inch fingers.