Mititei - Romanian Beef Sausage Rolls

Making these is a good reason to fire up the grill! This is one time not to use the leanest beef. Get a high fat content ground chuck and you will enjoy mititei that will not taste dry. The fat drips away while they grill. The baking soda helps to "puff" up the meat. Good served with rice pilaf or just in a hot dog bun.

Ingredients

* 2 lbs ground chuck
* 1/2 teaspoon seasoning salt
* 1/2 teaspoon fresh ground pepper
* 1/2 teaspoon baking soda
* 2 garlic cloves, put through garlic press
* 1 pinch ground allspice
* 1/4 teaspoon dried dill
* 1/4 teaspoon dried summer savory
* 1 cup beef stock or bouillon

Directions

1. Combine all ingredients except stock.
2. Add about 1/2 cup stock and work it into the meat mixture. Continue adding stock until mixture is worked to very soft consistency. You may not have to use all the stock.
3. Cover it well and refrigerate 4 hours or overnite.
4. Shape into cylinders 1" diameter by 3" long.
5. Cover and chill again for 3 to 4 hours.
6. Grill over very hot coals, gas grill, or broil in oven, turning often until nicely browned on outside but still having a slightly pink interior.

Perfect desert: Tiramisu

Tiramisu is the most heavenly desert. Its name means "pull-me-up" (Tirami su in Italian), a reference to the effects of the sugar and espresso, and can be translated figuratively as "pick-me-up".

Different stories report the creation of the cake to have been born in the city of Siena. Some confectioners were said to have created it in honour of Cosimo III on the occasion of his visit to the city. Cosimo III de' Medici, Grand Duke of Tuscany (14 August 1642 – 31 October 1723) was Grand Duke of Tuscany from 1670 to 1723 and the husband of Marguerite Louise d'Orléans.

Ingredients
4 servings

12 Lady finger biscuits or savoiardi (Genoa)sponge fingers
50 cl of strong black coffee
3 eggs
150 g sugar
250 g Mascarpone cheese
10 cl Marsala or brandy liquor
20 g of bitter cocoa

Drection

Pour the cold coffee and liquor into a shallow dish. The biscuits are briefly soaked in espresso (with the optional addition of liquor and sugar). Book in the refrigerator.

Clarify the eggs. Remove the yolks in a bowl and whites in another.

Beat the egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add mascarpone and mix well with an electric beater. Then add whipped cream. Using a wooden spoon, mix gently until just combined. Refrigerate the mascarpone mixture.

Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a wooden spoon, gently fold egg whites into the mascarpone mixture.

Dip enough biscuits into the coffee mixture to cover the base of a ceramic dish.

Cover the Lady Fingers with 1/3 of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 6 hours.

Dust generously with cocoa just before serving, decorate with chocolate flakes and serve.

NOTES
It is possible to replace Mascarpone cheese with a thick cream.
The Tiramisu fragrance may be modified if soak up biscuits into milk chocolate, tea or syrup flavored with orange.

Enjoy