It’s October! The month of peculiar things that go bump in the night, the season of the witch, of ghosts and haunted houses, of vampires and demons. And very appropriately, we kick off this month of Halloween-themed blog posts with the bad-ass granddad of all vampires books, Dracula, and its romantic, ghastly hero Count Drakulya, based on the historic Vlad the Impaler of Romania.
You should look up the historical Vlad sometime. He was a real bastard of a human being, and he’s called the Impaler for a reason…….his favorite method of dealing with enemies (both his fellow countrymen and foreign soldiers) was impaling them on a huge stake and sitting among the bodies while drinking wine. Nice guy.
But it’s the vampire legend created by Stoker that has fueled my imagination for years. I love vampires, with the exception of those pasty, pallid creatures in that silly Twilight series. But Anne Rice, Charlaine Harris, Elizabeth Kostova, Richard Matheson, Theodore Sturgeon and my Irish buddy Bram Stoker here have all created truly creepy blood-sucking creatures that have stood the test of literary time.
You know the story of Dracula and Mina and Jonathan Harker and Dr. Van Helsing and Renfield, so I won’t go into detail about it. But what I find fascinating about Stoker’s vampire is that he has stood the test of time better than any other night creature. There is obviously something about Count Dracula that has perpetually captured general fascination. All the writers above have used the template of Dracula for their books, and there are vampires everywhere in modern culture.
There’s also that psycho-sexual element of the vampire in general that makes it so seductive – penetration of the other person (with teeth, you perverts), exchange of bodily fluids, biting on the neck. Dracula is also seeking his great love, which he finds in Mina. It’s incredibly romantic,and horrifying at the same time, this parasitic sucking of the blood and living off the essence of human beings…..which is what love can be at times. You can see why Dracula makes a totally sexy and hot anti-hero, even if he does leave you dead on the floor.
When I was re-reading this book a few days ago, I noticed the detailed mentions of Eastern European food by Jonathan Harker’s character while on his way to meet the infamous Count Dracula in Transylvania. He notes something called mamaliga, which is a type of oatmeal or polenta; robber steak, which appears to be a type of kebab; and paprika hendl, which turns out to be chicken paprika. I think Jonathan was a secret foodie, personally.
“We left in pretty good time, and came after nightfall to Klausenburgh. Here I stopped for the night at the Hotel Royale. I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Mem., get recipe for Mina.) I asked the waiter, and he said it was called ‘paprika hendl,’ and that it was a national dish, I should be able to get it anywhere along the Carpathians.”
I’d eaten chicken paprika a few years ago, though it was made with canned soup and wasn’t particularly good. But now, recreating this dish, I’m giving it my own twist with fresh ingredients, smoked paprika, cayenne for some heat, some red pepper strips, and lots of garlic because I like smelling like a stinking rose, and because garlic repels vampires. You just never know what might be hovering at your window this time of year, waiting to sink its fangs into your neck.
This is the method that worked for me, based loosely on a post from T.S. Bazelli’s very interesting blog, but of course, with the requisite additions by yours truly.
6 boneless, skinless chicken thighs, cut into cubes
Salt and pepper for seasoning
2 tablespoons olive oil
2 tablespoons flour
1 tablespoon butter
1 tomato bouillon cube
1 tablespoon smoked Spanish paprika (yes, I know it’s not Hungarian, but they have vampires in Spain, too, don’t they?
1/2 teaspoon cayenne pepper
1 onion, cut into long strips
1 red bell pepper, cut into thin strips
6 cloves of garlic, thinly sliced
1 cup sour cream
1 and 1/2 cups chicken stock
1/2 cup water
Season the chicken pieces with salt and pepper. Heat the olive oil in a heavy cast-iron pan and brown the chicken pieces for about 5 minutes. Set aside.
In the same pan, add the butter, onions, red bell pepper, garlic, flour, paprika and cayenne pepper. Stir briskly to get rid of any lumps the flour may create, and to get rid of any lingering floury taste.
Add the tomato bouillon cube here so that it adds a savory note to the mixture. Chicken paprikash can be a bit bland if you don’t spice it up. You could add tomatoes, but that’s your call. The bouillon cube will add the desired tang without overwhelming the overall taste of the dish.
Add the chicken stock and the water, and bring to a low bubble.
Add the chicken pieces, stir around to mix everything, cover and leave to simmer gently for half an hour or so. Check occasionally to make sure everything is cooking but not burning. After the first 30 minutes, remove the lid so that the liquid can evaporate somewhat. Taste for seasoning and adjust if necessary.
Add in the egg noodles, so they can absorb some of the liquid, which helps both with the dish’s texture and the flavoring of the noodles themselves.
Add in the sour cream, stir together, and leave on very low heat another 5 minutes, stirring occasionally so the cream doesn’t curdle.
Serve, preferably on blood-red plates with blood-red wine in goblets, candles burning, and the menacing shadow of Count Dracula stroking your neck as you eat.
It’s a delicious dish, richly spiced with the smoky paprika and the hint of cayenne giving it heat, and the offset of the sour cream. The red peppers and onion aren’t overly cooked and still have a bit of crunch, and the garlic gives the added oomph that garlic does. Definitely something to make again!