Warm German Potato Salad

Yield:  25, 4-ounce portions

  • 7 pounds waxy potatoes
  • 8 ounces diced bacon
  • 1 cup chicken stock, hot (may require more, if needed)
  • 6 ounces white wine vinegar
  • 4 ounces fine chop shallots
  • ¼ teaspoon fine chop garlic
  • ¼ cup fine chop fresh parsley
  • To taste kosher salt and cracked black pepper

1.  Scrub potatoes, and then boil until tender.  Do not overcook.

2.  Drain potatoes and leave in colander to cool.

3.  Peel potatoes while still warm.  Cut into ¼-inch-thick slices or in a ½-inch dice.

4.  Meanwhile, cook bacon to crispy, rendering fat.

5.  Combine dressing ingredients:  bacon, rendered fat, chicken stock, vinegar, shallots, and garlic.  Pour warm ingredients over potatoes.

6.  Place potato salad in a large pan, cover, and place in the oven at 300°F over about 30 minutes.  Serve hot.

Published in: on September 15, 2010 at 9:30 pm  Leave a Comment  
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Braised Red Cabbage with Apples

Yields:  16, 4-ounce servings

  • 3 pounds red cabbage, shredded
  • 12 ounces bacon, medium dice
  • 8 ounces onion, medium dice
  • To taste kosher salt and cracked black pepper
  • 8 ounces red wine
  • 8 ounces chicken stock
  • 2 cinnamon sticks
  • 12 ounces tart apples, cored and diced
  • 1 ounce brown sugar
  • 2 ounces cider vinegar

1.  Render bacon a pan.  Add the onions and sweat in bacon fat until tender (do not burn).

2.  Add shredded cabbage and sauté for 5 minutes.  Season with kosher salt and pepper.  Add wine, stock and cinnamon sticks.  Cover and braise until cabbage is almost tender, about 20 minutes.

3.  Add apples, brown sugar, vinegar and mix well.

4.  Cover and braise until apples are tender (about 5 minutes).

Published in: on September 15, 2010 at 9:27 pm  Leave a Comment  
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Choucroute

Yield:  12 servings:  4 ounces sauerkraut, 1 sausage, 7 ounces of pork per serving

  • 8 ounces bacon, medium dice
  • 12 ounces onion, medium dice
  • 1 ½ ounces garlic, chopped fine
  • 8 ounces Granny Smith apples, medium dice
  • 40 ounces sauerkraut
  • 4 fluid ounces dry white wine
  • 4 fluid ounces white wine vinegar
  • 1 pint of chicken stock
  • Sachet:  6 juniper berries; 3 bay leaves; 2 cloves; 1 teaspoon caraway seeds
  • 1, 4-pound pound boneless pork butt
  • 2 pounds smoked pork loin
  • 3 pounds red potatoes, peeled and quartered
  • 12 links of bratwurst
  • To taste kosher salt and cracked black pepper

1.  Preheat oven to 325°F

2.  Render the bacon fat in a sauté pan.  Sauté onion, garlic and apples in bacon fat without browning.  Rinse sauerkraut and squeeze out liquid.  As sauerkraut to the pan.

3.  Stir in white wine, white wine vinegar, stock and sachet.  Place the pork butt in the sauerkraut.  Cover and braise in a 325°F oven for 1 hour.

4.  Add smoked pork loin and the potatoes and braise an additional 30 minutes.

5.  Add the bratwurst and braise until all meats are tender and the potatoes are done (about 30 minutes).  Remove and discard sachet.  Season to taste with salt and pepper.

6.  Carve meats and serve with a portion of sauerkraut and potatoes.

Published in: on September 15, 2010 at 9:25 pm  Leave a Comment  
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