Hi everybody
Welcome back to my kitchen today is the fourth of July and I have a special family memory to share with you today
We're gonna be making what I grew up calling bacon bread. This is a Hungarian traditional delicacy. I'll call it and
It really is built around building community building family sharing stories and standing around a wood fire
Roasting a big old piece of fat back. Let's go see how this all comes together
Today we're going to make Judas Kenya also known by some people as soot
Sutni Szalona, which basically means bacon barbecue in Hungarian. I don't speak Hungarian
I can't read Hungarian
I only know from my memories and
To have it confirmed by my stepdad and my mom that we used to call this
Judas Kenya, and I don't know how to spell that. I don't even know how to look it up
so I know that I have a couple of
People who watch me who are of Hungarian ancestry who probably do speak fluent Hungarian
Or at least enough to maybe help me out
But if you know what I'm talking about, you know that all you really need to call. This is delicious
This is a dish that I grew up calling bacon bread and it's really kind of what I'm gonna call
Hungarian bruschetta it starts with
Right it starts with bacon. Now. This is fatback bacon and it is cured and salted and
You probably are gonna have to call around and look for this in your area
This came as one piece. I cut it in half, but you can definitely see the striations, but this is back bacon
This is not pork belly. Bacon. This is something that is used as a seasoning meat
now you saw already that we built the fire and
We are going to put this on a sharpened wood stick
But before we do that, we have to score. This still has the skin on it
so we have to score the skin and we're just gonna do that crosshatch style make little diamonds as
This cooks on the stick over the open flame
It's going to curl and open up and all of the fats gonna be rendered
You need the fat because we're gonna use rye bread. So good use good european-style. Rye bread
I bought my rye bread today from the Publix bakery because it's really really good and
I ain't got no time to make homemade rye bread in the middle of the hot stinking summer
So it's just that simple get yourself a good loaf of rye bread
This takes place on the Rye bread and I'm gonna show you how to build it
We're gonna go outside and we're going to get this piece of fat back going on the stick once it starts dripping
You're gonna drip some of that delicious bacon nectar
Over the rye bread and then you're gonna build yourself a little salad
what I have here is what we always had when I was a kid now mind you I haven't had this since I was maybe
Maybe 10 years old maybe 11 years old before we moved to Arizona from New Jersey my grandparents my mama and my papa
My father's parents were Hungarian and check my pop up was check
my mom was Hungarian her mother lived with them growing up and
full-blooded Hungarian like gypsy people
Okay
like Romani people
and so this is what we had every 4th of July as long as I can remember a go from the last time I had
It was you build this little salad and you pick what you want, but we always had sweet onion bell pepper
tomato and cucumber now you may have other things and you may be
You know of Hungarian descent and you may know this
shoot knees Alana in another form some people slice the tomatoes and
onions and they put them on a plate and they drip the bacon and grease over and
Then they put it on the Rye bread. It just depends on where you're from how you were raised
There are pockets of Hungarian culture all over this country really prevalent in the east and Midwest
there are some in the south through my research, which is really
spotty because it's you know
you can't just look up Judas Kenya on the internet and or
Hungarian bacon bread you find things that are loosely related and you really find some touching stories
And I know I'm rambling and I'm sorry
But this is really more of a little bit about Who I am and I'm sharing with you a touchstone from my childhood
So whether you make this or not is irrelevant
It's just me sharing today something that I have not had in 40 years
And I'm gonna share it with my family today and hopefully it will become part of who they are
Because this always happened at the 4th of July. That's why we're doing it for you on the 4th. July you build your salad
I like to you know, I'm stepping it up a little bit from when I was a kid
We used to just pile it on the bread and then drip more bacon nectar over the top
But we're gonna like take what you want
build it in a bowl put it on the bread and then drip more bacon nectar over top of it because
It just seems to make sense to me
from a building perspective and in culinary perspective
We're gonna go outside and get this ball rolling and you've got to do this at the fire
Because you got to have the the bacon needs to be dripping
For you to enjoy and not everybody's gonna eat at the same time because the bacon depending on how fast it's gonna drip
That's how fast you're gonna have your bacon bread. We're gonna meet you
All right. So we're back on the deck in front of the barbecue Rick's built this amazing wood fire out of hard wood
This is oak out of our own yard
He he sharpened me his stick because this is how it goes you sharpen a wood stick and you put this
beautiful piece of fat back on it
and then
The person in charge of the meat is called the twirler. That would be me now, but really traditionally this is men's work
This is something you know
The women did a lot of the prep and if we're talking about something in a traditional fashion
The women did all the prep and the men did the twirling and the eatin this was really a way in
Hungarian community is for them to have community and camaraderie
now this does stem from
Peasant food that would be eaten in the field
During harvest time. So this is very very traditional. Very peasant II food
This is not something the bourgeoisie would be eating when it starts to drip. That's when the magic will start to happen
We are getting there. It takes some time before you get some good drips, but make sure you have your rye bread ready now
I look like don't you tell me that looks gross because it doesn't all right
You're gonna get some char off of the fat back and it's gonna end up on your bread
But I promise you this is going to be a most delicious treat
We went ahead and we brought our bacon bread Judis
Kenya should knee solana in the house because it's blazing hot outside and
Standing next to a raging wood fire is not my idea of a good time
Here it really is hot and humid, but I wanted to do this for you, and I wanted to share it with you
I literally haven't had this in 40 years and
I'm not gonna lie to you
it's just as good to me today as it was when I was a kid all the people that were standing around the
fire when I was a kid
Few of them are left
Most of them have passed away but we have these amazing memories and fourth of July has rolled around
And for the first time in a long time, I got to experience bacon bread again. I
Don't know the next time I'll have it but I can guarantee you that
When I do my mama, I might pop up and my father
And all those people who used to be there Lillian and Andy from next door and Jay from down the street
They're still gonna be there in my heart when I enjoy this
Do you want to taste this like I have to just to make it easy?
I'm just gonna cut a little piece because it is a very messy thing. There's a reason that you eat it in the yard
Just the way I remember it's bacon salad people
It is it is Hungarian bruschetta instead of using olive oil, you're using smoked bacon nectar speaking of which
This is the piece of meat we use to render the bacon nectar from now
Some people might pop up did not do this some people chop this up and eat it
They sprinkle it or add it on top of their bacon bread my pop up never did that
He just tossed it to the dogs. Very very it is a piece of salted pork
So keep that in mind, you don't need to add any additional seasoning to this at all
I'm gonna apologize for my emotional moment. But this is who I am
This is where I came from and those are the people who are in my heart
I hope you are having an amazing 4th of July because after we would have bacon bread we would always go down to the waterworks
And wait for the fireworks to start. So I hope wherever you are in the world
If you are an American, I hope you're celebrating Independence Day
And I hope you're giving thanks for what it truly means to be free
I hope that you like today's video and if you did
Please consider giving me a thumbs up. And if you're new to my kitchen welcome, I promise I'm not always this I know
It's always a pleasure to make new friends and invite people into the kitchen and if you like what you saw
Please consider hitting that subscribe button and joining me again in the future for another not so
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I hope that whether you try this bacon bread or not. I hope you enjoyed the video
I hope you have an amazing Independence Day and I hope that you are
Truly thankful for the freedom that we have and I want to thank all of the servicemen and women all around the world
Who are currently on duty at their posts and retirees?
For your service because without you our freedom would definitely not be what it is today
go and have an amazing Independence Day and I love all of you and thank you for joining me today for
sharing this happy and
Nostalgic family memory from my heart until next time. I'll see ya
For more infomation >> حظك اليوم الخميس 05-07-2018 فى التوقعات اليومية للابراج بقلم عالمة الفلك د. نيفين ابو شالة - Duration: 7:27. 
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