Sunday, April 27, 2014

Škampi na Buzaru (Scampi a la Buzara)

Today I made Škampi na Buzaru or Scampi a la Buzara.  It is a traditional Croatian dish that is made in Dalmatia by the Adriatic Sea coast.  It is made by cooking shrimp in a tomato and garlic sauce and it is a great appetizer and tastes great with fresh bread that you can dip in the sauce.  I served a traditional bread from Bosnia and Croatia called somun/lepinja with this dish that we bought at City Fresh Market.

- 1 pound of shrimp (I used cooked shrimp)
- about 3 tablespoons of olive (or to taste)
- 2 medium tomatoes, peeled and chopped)
- 1/2 cup of tomato sauce
- 3 cloves of garlic, minced
- about 1 tablespoon of chopped parsley
- 5 teaspoons of bread crumbs
- 1/8 teaspoon of Vegeta (optional)
- 3/4 cup of dry white wine
- salt to taste
- fresh ground pepper to taste

- Wash shrimp
- Quickly put tomatoes in boiling water and take out, then peel them (this makes it easier to peel the tomatoes) and slice them
- Mince the garlic
- Chop the parsley

- Heat up the olive oil and saute the bread crumbs for a few minutes until toasted, but don't let them burn

- Add garlic, parsley, sliced tomato, tomato sauce and Vegeta and saute until tomato starts to break down
- Add salt, pepper and white wine and mix well
- Add shrimp and mix well

- Cook covered for about 15 minutes or until shrimp are cooked.
- Serve with Polenta or fresh bread

Prijatno!  Enjoy!  : )

Sunday, April 6, 2014

Kvrgusa - Bosnian Chicken Pie

Kvrgusa is a traditional Bosnian dish that is made by baking pieces of chicken in a flour, egg and milk batter and when it is done it tastes like a chicken pot pie.  It is a very simple dish and very tasty too.  My family did not make this dish at home that often, but whenever I ate it when we visited our friends or family I loved it.  The last time I had this dish was a few years ago when we visited our close friends and neighbors while visiting Bosnia and Herzegovina and like anything that they make, it was very delicious.  Today, I decided to try making it myself and we had it for dinner.  Here is the recipe that I came up with:


  • 2 1/2 cups of all-purpose flour
  • 1 teaspoon of salt
  • 3 eggs, beaten
  • 1 1/4 cups of milk
  • 1 1/2 pounds of chicken (or 1/2 of a chicken)
  • pinch of Vegeta (or to taste)
  • 3/4 cup of sour cream
  • 1/2 cup of milk (to add to sour cream at the end)


  • Heat oven to about 450 F
  • Beat the eggs, then mix four, salt, eggs and 1 1/4 cups of milk well until batter is smooth

  • Cut up the chicken into pieces
  • Pour some oil into the baking pan to coat evenly and put in oven to heat up for a few minutes
  • Take out the baking pan and evenly pour mixture into it
  • Transfer chicken pieces into the bowl where you had the batter and sprinkle with Vegeta (or salt) and mix well
  • Place chicken pieces onto the flour batter in the baking pan
  • Put in the oven and bake for about 20 minutes until it starts browning a little
  • Lower temperature to about 420 F and keep baking until chicken is fully cooked and browned
  • In the meantime mix 3/4 cup of sour cream and 1/2 cup of milk
  • Take out Kvrgusa and pour the sour cream and milk mixture over it evenly

  • Put back into the oven and bake for another 5-10 minutes
  • Take Kvrgusa out and let cool for a few minutes
  • Serve with green lettuce salad seasoned with olive oil, vinegar and a few pinches of salt

Prijatno!  : )

Thursday, April 3, 2014

Jamaican Jerk Chicken

A couple of days ago Maja and I started to discuss and reminisce how much we enjoyed going to Jamaica years ago. Maja was still a pescatarian, so she didn't get to eat anything with meat back then, but I enjoyed a lot of Jamaican dishes, especially jerk chicken. Since I never tried making it myself, I thought this would be a good opportunity to do so.


  • 2 pieces of skinless chicken breast
  • 1 minced onion
  • 1/2 minced jalapeno pepper
  • 1/2 cup soy sauce
  • 1/4 cup vinegar
  • 1/4 cup  olive oil
  • 1.5 tablespoons brown sugar
  • 2 tablespoons of Jamaican jerk spice


Combine and mix very well all ingredients for the marinade. Here I am using a vacuum marinator which helps marinate the meat better and faster, but you can also use just a regular bowl or a ziplock bag. Refrigerate for at least 4 hours, and preferably overnight.

Oil the grill or griddler and set it to high heat. Place chicken on the grill and pour some of the marinade over it. Grill chicken for 6-8 minutes. Don't worry if it gets blackened a bit - that's to be expected.

In the meantime, put the leftover marinade into a pot and put it to slow boil.

Serve with Jamaican beans and rice, and a Red Stripe or a caribbean cocktail. Pour some of the cooked marinade over rice and chicken to taste. Enjoy!