Perfect conclusion for my Oktoberfest journey, and perfect for your tailgate party:
1 24" baguette
2 12 oz. cans of lager or pilsner beer
3 Granny Smith apples, peeled, cored, and sliced
1 sweet white onion*, sliced
Sea salt* and freshly ground pepper
4 fresh bratwurst sausages
6 oz white cheddar
1 T. pickled jalapenos
2 t. Dijon mustard
2 cups sauerkraut, drained
Preheat grill or broiler. Combine the beer, apples, onion, S&P to taste in a saucepan, and bring to a simmer over med. heat. Add the brats, and continue to simmer - stirring occasionally til brats are cooked through - about 10-15 mins. Strain the brats, reserving 1 cup of the poaching liquid. Brown the brats on all sides, 5-6 mins. Make the beer cheese sauce: combine the cheese, 3/4 cup of the reserved liquid, the pickled jalapenos, and mustard in a small saucepan over low heat. Cook, stirring occasionally until melted and combined. Add more of the liquid to the sauce if you want it thinner. Keep warm. Build the sammie: split the baguette in half lengthwise, and lightly toast. Halve the brats lengthwise, as well, and layer them on the bottom half of baguette. Top with sauerkraut, drizzle sauce down length and on baguette top cut side. Cut into individual slices, and serve with rest of the beer cheese sauce. YUMOLA!!!!!!!
Today, "Walk by faith, not by sight". And have FUN!!
Love,
MM
Saturday, October 6, 2012
Friday, October 5, 2012
German-Style Fried Potatoes
Who doesn't like fried potatoes? Oktoberfest #5:
4 lbs. med. size red skin potatoes
4 & 1/2 T. EVOO
3 T. malt vinegar
1 T. Dijon mustard
6 T. rendered bacon fat or Crisco
Coarse sea salt
Freshly ground pepper
6 T. lager beer, divided
2 & 1/2 cups finely chopped red onion, divided
1/3 cup chopped fresh garlic chives*
Cook potatoes in large pot of salted boiling water until just tender when pierced with a sharp knife, about 25 mins. Drain. Refrigerate overnight. Cut potatoes into 1/2" cubes (do not peel). Whisk oil, vinegar and mustard in a small bowl to blend for the vinaigrette. Heat 3 T. bacon fat or Crisco in each of two large nonstick skillets over med.-high heat. Add 1/2 potatoes to each, and season with salt. Saute until potatoes begin to brown, stirring frequently, about 7 mins. Add 3 T. beer and 1 & 1/4 cups red onion to potatoes in each skillet; cook until beer evaporates, stirring occasionally about 1 min. Reduce heat to med. and saute until potatoes are brown around the edges, about 5 mins. Pour 1/2 vinaigrette over potatoes in each skillet, and toss to coat. Remove from heat. Season with S&P. Transfer all potatoes to large bowl and sprinkle with chives.
"If you keep answering the door and your dreams never leap, you're answering the door for the wrong people."
Happy Friday, and have FUN today!!!!
Love,
MM
4 lbs. med. size red skin potatoes
4 & 1/2 T. EVOO
3 T. malt vinegar
1 T. Dijon mustard
6 T. rendered bacon fat or Crisco
Coarse sea salt
Freshly ground pepper
6 T. lager beer, divided
2 & 1/2 cups finely chopped red onion, divided
1/3 cup chopped fresh garlic chives*
Cook potatoes in large pot of salted boiling water until just tender when pierced with a sharp knife, about 25 mins. Drain. Refrigerate overnight. Cut potatoes into 1/2" cubes (do not peel). Whisk oil, vinegar and mustard in a small bowl to blend for the vinaigrette. Heat 3 T. bacon fat or Crisco in each of two large nonstick skillets over med.-high heat. Add 1/2 potatoes to each, and season with salt. Saute until potatoes begin to brown, stirring frequently, about 7 mins. Add 3 T. beer and 1 & 1/4 cups red onion to potatoes in each skillet; cook until beer evaporates, stirring occasionally about 1 min. Reduce heat to med. and saute until potatoes are brown around the edges, about 5 mins. Pour 1/2 vinaigrette over potatoes in each skillet, and toss to coat. Remove from heat. Season with S&P. Transfer all potatoes to large bowl and sprinkle with chives.
"If you keep answering the door and your dreams never leap, you're answering the door for the wrong people."
Happy Friday, and have FUN today!!!!
Love,
MM
Thursday, October 4, 2012
Chicken in Riesling with Grapes
Day #4 of Oktoberfest foodie favs.:
2 T. butter
1 T. EVOO
1 whole chicken breast, halved (or 2-4 boneless chicken thighs*)
1 shallot, minced
1 garlic clove, minced
2 t. all purpose flour
1/3 cup Riesling wine
1/2 cup low sodium* chicken broth
2 t. fresh lemon juice
1/2 t. fresh lemon thyme*, chopped
1/4 lb. green seedless grapes, halved crosswise (about 3/4 cup)
Sea salt* and freshly ground pepper
In a large skillet heat the butter and oil over med. heat until the foam subsides. Add chicken to pan, and brown all sides for 8 mins., or until golden. Transfer to a plate, and cover with foil. Reduce heat and add shallot and garlic; cook for 3 mins. Stir in flour, and make a roux, stirring constantly for 2 mins. Add wine, and cook the mixture, stirring for 1 min. Add the broth, lemon juice, thyme, S&P to taste, and bring the mixture to a boil, stirring. Return the chicken to the skillet with any juices that have accumulated on the plate, and simmer covered for 15 mins. Add grapes, and continue simmering, uncovered, stirring occasionally for 3-5 mins. Serve with German-Style Fried Potatoes (tomorrow's recipe du jour), and a cold crisp salad.
"You have one. A divine spark. An uncommon call to an uncommon life!"
Serve others today, and have FUN doing it!!
Love,
MM
2 T. butter
1 T. EVOO
1 whole chicken breast, halved (or 2-4 boneless chicken thighs*)
1 shallot, minced
1 garlic clove, minced
2 t. all purpose flour
1/3 cup Riesling wine
1/2 cup low sodium* chicken broth
2 t. fresh lemon juice
1/2 t. fresh lemon thyme*, chopped
1/4 lb. green seedless grapes, halved crosswise (about 3/4 cup)
Sea salt* and freshly ground pepper
In a large skillet heat the butter and oil over med. heat until the foam subsides. Add chicken to pan, and brown all sides for 8 mins., or until golden. Transfer to a plate, and cover with foil. Reduce heat and add shallot and garlic; cook for 3 mins. Stir in flour, and make a roux, stirring constantly for 2 mins. Add wine, and cook the mixture, stirring for 1 min. Add the broth, lemon juice, thyme, S&P to taste, and bring the mixture to a boil, stirring. Return the chicken to the skillet with any juices that have accumulated on the plate, and simmer covered for 15 mins. Add grapes, and continue simmering, uncovered, stirring occasionally for 3-5 mins. Serve with German-Style Fried Potatoes (tomorrow's recipe du jour), and a cold crisp salad.
"You have one. A divine spark. An uncommon call to an uncommon life!"
Serve others today, and have FUN doing it!!
Love,
MM
Wednesday, October 3, 2012
My bad.............
Oops, I have been misspelling Oktoberfest. With my German heritage, you would think I would know that (and, I DO). Think I must have been being blown away that it is October already!!
Wienerschnitzal
Day #3 of Octoberfect tasties:
1&1/2 lb. veal cutlets (or thin boneless pork chops)
1/2 cup all purpose flour
3 T. grated Parmesan
2 eggs
1 t. minced fresh parsley
1/2 t. sea salt*
1/4 t. freshly ground pepper
1 pinch ground nutmeg
2 T. 2% milk*
1 cup plain Panko* bread crumbs
6 T. butter
4 slices of lemon
Place each cutlet between 2 pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4" thick. Dip in flour to coat. In a med. bowl, whisk together eggs, Parmesan, S&P, nutmeg, and milk. Place bread crumbs on a large flat plate. Dip each cutlet in the egg mixture, then press into the breadcrumbs, turning to coat both sides. Shake off excess. Place cutlets on another plate, and refrigerate 1 hour or overnight. Melt butter in a large skillet over med. heat. Cook the cutlets until browned - about 3 mins. per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices, and parsley. I would serve buttery horseradish mashed potatoes with chives with this, and roasted garlic haricot vertes.
"Live with joy and purpose".
Enjoy yourself today.
Love,
MM
1&1/2 lb. veal cutlets (or thin boneless pork chops)
1/2 cup all purpose flour
3 T. grated Parmesan
2 eggs
1 t. minced fresh parsley
1/2 t. sea salt*
1/4 t. freshly ground pepper
1 pinch ground nutmeg
2 T. 2% milk*
1 cup plain Panko* bread crumbs
6 T. butter
4 slices of lemon
Place each cutlet between 2 pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4" thick. Dip in flour to coat. In a med. bowl, whisk together eggs, Parmesan, S&P, nutmeg, and milk. Place bread crumbs on a large flat plate. Dip each cutlet in the egg mixture, then press into the breadcrumbs, turning to coat both sides. Shake off excess. Place cutlets on another plate, and refrigerate 1 hour or overnight. Melt butter in a large skillet over med. heat. Cook the cutlets until browned - about 3 mins. per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices, and parsley. I would serve buttery horseradish mashed potatoes with chives with this, and roasted garlic haricot vertes.
"Live with joy and purpose".
Enjoy yourself today.
Love,
MM
Tuesday, October 2, 2012
Bratwurst with Potato Cakes
Another Octoberfest suggestion. This sounds YUMOLA to me:
3 medium Yukon gold potatoes
1 pound caraway* sauerkraut, drained, rinsed, and squeezed dry
1/4 cup combination of fresh chopped dill and parsley
2 large eggs, lightly beaten
1 bunch scallions, thinly sliced
Sea salt* and freshly ground pepper
2 T. all purpose flour
1 t. EVOO, plus more for frying
4 bratwurst links
1/2 cup water
6 T. whole grain mustard
2 T. sour cream
Piece the potatoes in a few places with a fork; microwave until slightly softened, about 4 mins., then halve lengthwise. When cool enough to handle, grate the cut side on the large holes of a box grater into a large bowl. Add the sauerkraut to the grated potatoes along with the herbs, eggs, 3/4 of the scallions, 1/2* t. salt, and 1/4* t. pepper. Stir in 1 T. flour, then form into four 1/2" thick patties. Sprinkle patties with the remaining flour. Heat olive oil in a medium skillet over medium heat. Pierce the bratwurst all over with a fork, add to pan, and cook, turning until golden brown - about 5 mins. per side. Meanwhile, heat 1/8" olive oil in a large skillet over medium heat. Add the potato patties, and cook until golden, 6 mins. per side. Drain on paper towels. Remove the bratwurst from skillet, and reduce the heat to medium low. Add 1/2 cup water, and bring to a simmer, then add the mustard and sour cream and stir until hot. Cut the bratwurst into pieces, and serve with the potato cakes (sprinkled with the remaining scallions), and sauce. A German beer would be great with this, with German polka music playing in the background!! :)
"Guilt puts you on a treadmill; you are constatly working and struggling and sweating, but you don't move forward." Today, deal with it, then throw that cap of guilt away!!
Choose happiness.
Love,
MM
3 medium Yukon gold potatoes
1 pound caraway* sauerkraut, drained, rinsed, and squeezed dry
1/4 cup combination of fresh chopped dill and parsley
2 large eggs, lightly beaten
1 bunch scallions, thinly sliced
Sea salt* and freshly ground pepper
2 T. all purpose flour
1 t. EVOO, plus more for frying
4 bratwurst links
1/2 cup water
6 T. whole grain mustard
2 T. sour cream
Piece the potatoes in a few places with a fork; microwave until slightly softened, about 4 mins., then halve lengthwise. When cool enough to handle, grate the cut side on the large holes of a box grater into a large bowl. Add the sauerkraut to the grated potatoes along with the herbs, eggs, 3/4 of the scallions, 1/2* t. salt, and 1/4* t. pepper. Stir in 1 T. flour, then form into four 1/2" thick patties. Sprinkle patties with the remaining flour. Heat olive oil in a medium skillet over medium heat. Pierce the bratwurst all over with a fork, add to pan, and cook, turning until golden brown - about 5 mins. per side. Meanwhile, heat 1/8" olive oil in a large skillet over medium heat. Add the potato patties, and cook until golden, 6 mins. per side. Drain on paper towels. Remove the bratwurst from skillet, and reduce the heat to medium low. Add 1/2 cup water, and bring to a simmer, then add the mustard and sour cream and stir until hot. Cut the bratwurst into pieces, and serve with the potato cakes (sprinkled with the remaining scallions), and sauce. A German beer would be great with this, with German polka music playing in the background!! :)
"Guilt puts you on a treadmill; you are constatly working and struggling and sweating, but you don't move forward." Today, deal with it, then throw that cap of guilt away!!
Choose happiness.
Love,
MM
Monday, October 1, 2012
Roasted Cornish Game Hens with Pumpkin Seed Pesto, Sweet and Sour Cabbage Slaw, and Herbed Spaetzle
October already!!! I am going to do an Octoberfest series beginning with these three:
Cornish Game Hens:
5 T. EVOO
1/2 cup pepitas (hulled green pumpkin seeds)
Sea salt*
1 t. plus a large pinch of smoked paprika*
1 cup loosely packed parsley leaves
2 scallions, chopped
2 T. fresh lemon juice
4 Cornish game hens, gizzards discarded
1 small garlic clove, minced
Position a rack in the lower third of the oven and preheat to 400. Make the pumpkin seed pesto: Heat 3 T. oil, the pepitas, 1/2 t. salt, and a large pinch of paprika in a large skillet over med. heat. Cook, shaking the skillet, until the seeds begin popping and some turn brown, about 5 mins. Remove from heat, and let cool completely. Transfer the seeds and oil to a food processor; add 1/2 cup water, parsley, scallions, lemon juice, and 1/4 t. salt, and pulse until pureed. Remove about 3 T. of the pesto and set aside the rest for serving. Slide your fingers under the breast skin of each hen to loosen. Slide 2 heaping t. of the pesto under the skin of each hen, then rub to distribute the pesto. Mash the garlic and 2 t. salt with the flat side of a chef's knife to create a paste. Combine the remaining 2 T. olive oil and 1 t. paprika in a bowl, then rub all over hens. Refrigerate uncovered 2 hours or overnight. Put the hens on a rack in a shallow roasting pan, and tie the legs together with kitchen twine. Roast, rotating the pan halfway through, until the skin is golden brown - about 1 hour. Let rest 15 mins., then cut each hen in half. Serve with reserved pesto.
Sweet and Sour Cabbage Slaw:
2 T. butter
3/4 t. caraway seeds
1 garlic clove, minced
2 lbs. carrots, halved lengthwise, and cut into 2" pieces
1/2 cup water
3 T. brown sugar
3 T. cider vinegar
4 cups shredded red cabbage
Sea salt* and freshly ground pepper, to taste
Lemon juice
Fresh dill, minced
Fresh parsley, chopped
Melt butter in a large skillet over med. heat. Add caraway seeds and garlic; cook, stirring, 1 min. Add carrots to skillet along with 1/2 cup water, brown sugar, vinegar and S&P. Bring to a simmer, cover and cook 15 mins. Stir in cabbage, and season with salt; cook 5 mins. Remove from heat, and add a squeeze of lemon juice. Top with dill and parsley.
Herbed Spaetzle:
Sea salt*
3 cups all purpose flour
Freshly ground pepper
Large pinch of freshly grated nutmeg
1 cup sour cream
1 cup seltzer
3 large eggs
1/3 cup chopped fresh dill and parsley
1 T. whole grain mustard
2 T. plus 2 t. EVOO
4 T. butter
Bring a pot of salted water to a bare simmer. Combine the flour, 2 t. salt, a pinch of pepper, and the nutmeg in a large bowl. Whisk the sour cream, seltzer, eggs, herbs, and mustard in another bowl, then stir into flour mixture. Fill a large bowl with ice water. Working over the simmering water, place about 1 cup of the dough in a colander and push the dough through with a rubber spatula. Cook the spaetzle for 1 min. after they float to the surface, then remove with a slotted spoon, and transfer to the ice water. Repeat with remaining dough, letting the water return to a bare simmer between batches. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels. Toss with 2 t. olive oil. Heat 2 T. butter and 1 T. olive oil in a large skillet over med.-high heat. Increase the heat to high, and add half of the spaetzle in an even layer. Cook, undisturbed until golden brown on the bottom, about 5 mins. Shake the pan and loosen the spaetzle with a spatula, continue cooking until heated through about 1 more min. Season with S&P. Repeat with remaining butter, oil and spaetzle. Serve with hens, slaw, and a glass of chilled German wine.
"Stand at the intersection of your affections and successes, and find your uniqueness".
Hope you had FUN today. I did!!
Love,
MM
Cornish Game Hens:
5 T. EVOO
1/2 cup pepitas (hulled green pumpkin seeds)
Sea salt*
1 t. plus a large pinch of smoked paprika*
1 cup loosely packed parsley leaves
2 scallions, chopped
2 T. fresh lemon juice
4 Cornish game hens, gizzards discarded
1 small garlic clove, minced
Position a rack in the lower third of the oven and preheat to 400. Make the pumpkin seed pesto: Heat 3 T. oil, the pepitas, 1/2 t. salt, and a large pinch of paprika in a large skillet over med. heat. Cook, shaking the skillet, until the seeds begin popping and some turn brown, about 5 mins. Remove from heat, and let cool completely. Transfer the seeds and oil to a food processor; add 1/2 cup water, parsley, scallions, lemon juice, and 1/4 t. salt, and pulse until pureed. Remove about 3 T. of the pesto and set aside the rest for serving. Slide your fingers under the breast skin of each hen to loosen. Slide 2 heaping t. of the pesto under the skin of each hen, then rub to distribute the pesto. Mash the garlic and 2 t. salt with the flat side of a chef's knife to create a paste. Combine the remaining 2 T. olive oil and 1 t. paprika in a bowl, then rub all over hens. Refrigerate uncovered 2 hours or overnight. Put the hens on a rack in a shallow roasting pan, and tie the legs together with kitchen twine. Roast, rotating the pan halfway through, until the skin is golden brown - about 1 hour. Let rest 15 mins., then cut each hen in half. Serve with reserved pesto.
Sweet and Sour Cabbage Slaw:
2 T. butter
3/4 t. caraway seeds
1 garlic clove, minced
2 lbs. carrots, halved lengthwise, and cut into 2" pieces
1/2 cup water
3 T. brown sugar
3 T. cider vinegar
4 cups shredded red cabbage
Sea salt* and freshly ground pepper, to taste
Lemon juice
Fresh dill, minced
Fresh parsley, chopped
Melt butter in a large skillet over med. heat. Add caraway seeds and garlic; cook, stirring, 1 min. Add carrots to skillet along with 1/2 cup water, brown sugar, vinegar and S&P. Bring to a simmer, cover and cook 15 mins. Stir in cabbage, and season with salt; cook 5 mins. Remove from heat, and add a squeeze of lemon juice. Top with dill and parsley.
Herbed Spaetzle:
Sea salt*
3 cups all purpose flour
Freshly ground pepper
Large pinch of freshly grated nutmeg
1 cup sour cream
1 cup seltzer
3 large eggs
1/3 cup chopped fresh dill and parsley
1 T. whole grain mustard
2 T. plus 2 t. EVOO
4 T. butter
Bring a pot of salted water to a bare simmer. Combine the flour, 2 t. salt, a pinch of pepper, and the nutmeg in a large bowl. Whisk the sour cream, seltzer, eggs, herbs, and mustard in another bowl, then stir into flour mixture. Fill a large bowl with ice water. Working over the simmering water, place about 1 cup of the dough in a colander and push the dough through with a rubber spatula. Cook the spaetzle for 1 min. after they float to the surface, then remove with a slotted spoon, and transfer to the ice water. Repeat with remaining dough, letting the water return to a bare simmer between batches. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels. Toss with 2 t. olive oil. Heat 2 T. butter and 1 T. olive oil in a large skillet over med.-high heat. Increase the heat to high, and add half of the spaetzle in an even layer. Cook, undisturbed until golden brown on the bottom, about 5 mins. Shake the pan and loosen the spaetzle with a spatula, continue cooking until heated through about 1 more min. Season with S&P. Repeat with remaining butter, oil and spaetzle. Serve with hens, slaw, and a glass of chilled German wine.
"Stand at the intersection of your affections and successes, and find your uniqueness".
Hope you had FUN today. I did!!
Love,
MM
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