"Guten Tag" TKRC members!
It seems that the Approval Committee was feeling generous this month. In preparation for the upcoming summer BBQ season, they have authorized me to send out two German-based recipes that go quite well together. Be a little adventurous, put on your best "Lederhosen", crank up the German folk music and give these recipes a try!
WARNING: The Approval Committee has become aware that the "Beer-Simmered Bratwurst Recipe" actually calls for a liquid ingredient that Germans refer to as "beer". TKRC scientists have represented to the Approval Committee that any "beer residue" left in the bratwurst from the boiling process will be burnt off when they are finished off on the grill.
Any TKRC member opposed to buying beer may choose to substitute something else in its place ( e.g. chicken stock, apple beer, etc.); however, changing such a key ingredient releases the TKRC Board of Directors and Approval Committee from any and all written and/or implied tastiness guarantees.
The Approval Committee realizes that some TKRC members may feel uneasy about buying beer. It is recommended that these members mitigate such feelings by telling everybody who looks at them "funny" in the grocery store that they "plan on cooking with the beer and SURE AS HECK don't intend on drinking it" (this may be unnecessary for TKRC members not currently living in Utah). This practice may be used as often as deemed necessary.
Until next month the entire TKRC staff wishes you a heartfelt "ALLES GUTE!"
TK
Beer-Simmered Bratwurst with Onions and Red
Cabbage Sauerkraut (Rot kohl)
This is a great recipe when you are looking to do something a little different at your next backyard BBQ. Don’t worry if you have not been a previous fan of sauerkraut…the rot kohl is sweet and tangy and is perfect with grilled bratwurst. HINT: If you want to serve the rot kohl as a side dish then try a little less vinegar (1/2 cup of each); if you are serving it on top of the bratwurst (in a bun) then I’d recommend following the recipe as shown (1 cup of each). Either way, you can adjust it at the end of the cooking process to suit your taste by adding a little more vinegar or honey.
Bratwurst:
8 to 12 large bratwurst, pricked with a fork
3 onions, peeled and thinly sliced
2 cloves garlic, minced
2 to 4 bottles of beer
2 cups water (or enough to cover)
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1 teaspoon ground ginger
Hot dog or hoagie buns
Whole grain or spicy brown mustard, for garnish
Red Cabbage Sauerkraut, for garnish, recipe follows
Step 1: Preheat grill to medium-high.
Step 2: Arrange the onion slices and garlic along the bottom of a medium stockpot. Place the bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer on the stove. Simmer the sausages in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwurst sit in the liquid for 10 minutes.
Step 3: Remove the sausages with a pair of tongs onto a platter. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown, about 3 to 4 minutes per side.
Step 4: Serve the bratwurst on the buns with the onions, mustard and red cabbage sauerkraut, if desired.
Red Cabbage Sauerkraut (Rot kohl):
2 tablespoons olive oil
1/2 cup apple cider vinegar
1 can chicken stock
2 cups apple juice
4 tablespoons honey
1 teaspoon whole grain mustard
1 clove garlic, minced
1 large head red cabbage, thinly shredded
1 red onion, thinly sliced
Salt and freshly ground pepper
Step 1: In a large stock pot or sauté pan, combine the oil, vinegar, chicken stock, apple juice, and honey over medium heat, cook until dissolved.
Step 2: Add the mustard, garlic, and cabbage and onion. Cover and simmer over medium-low heat until the cabbage is soft, stirring occasionally, about 45 minutes.
Step 3: Uncover and continue to simmer to let any unwanted liquid evaporate. Season with salt and pepper, to taste. Add an additional tablespoon of sugar or honey at the end of cooking if desired.
Warm German Potato Salad
This is based on a Bobby Flay recipe that I have tweaked just enough to pass it off as one of my own. I really like this recipe because it doesn’t seem as “heavy” as classic American potato salad and it reminds me of some of the picnics I attended while living in Southern Germany’s “Black Forest”. It may not be totally authentic, but it’s pretty tasty.
I’ve used several types of potatoes (Russet, Red, Yukon Gold, etc.), and they all work pretty well. I like the Red or Yukon Gold potatoes the best because they don’t seem to fall apart as easily as the Russets. Also, all the Germans that I’ve ever met leave the potatoes whole during the cooking process so the potatoes don’t absorb a lot of water. You may need to cut some of the larger potatoes in half so they cook in the same amount of time as the smaller ones. If you have only have large Russet potatoes you may want to cut all of them in half so they cook a little more quickly.
3 pounds new potatoes, unpeeled
1 yellow onion, quartered
1 red onion, diced
1/2 pound bacon, diced
3/4 cup cider vinegar
1 to 2 tablespoons whole grain mustard
2 tablespoons honey
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
Step 1: Place potatoes in a large pot with the yellow onion and cover with cold water. Bring water to a boil and cook until the potatoes have just become tender (be careful to not overcook the potatoes because they will fall apart too easily when tossed with the dressing). Drain water, discard the onion, and cut the potatoes into cubes when they are cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
Step 2: Heat a large sauté pan over medium-high heat and cook the bacon until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the diced red onion to the rendered bacon fat and cook until slightly caramelized, about 10 minutes. Carefully add the vinegar, mustard and honey and cook for 2 more minutes. Whisk in the canola oil and season with salt and pepper, to taste.
Step 3: Add the hot dressing to the potatoes and toss gently to coat. Fold in the bacon, green onions and parsley and season again with salt and pepper, to taste. Serve warm.
No comments:
Post a Comment