Pork Schnitzel Recipe
INGREDIENTS
• boneless pork chops 1/2 inch thick
• flour
• seasoned salt (or just substitute plain salt)
• freshly ground black pepper
• egg, beaten
• milk
• fine dry bread crumbs or panko
• paprika
• chicken stock
• 1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
• 1/2 teaspoon salt
• 1/2 cup sour cream (full fat)
METHOD
1 Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
2 Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
3. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
4 Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
5 Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
Serve the cutlets with the sauce, and lemon slices if you like. Serves 4.
Kohlsuppe
Ingredients:
4 Slices Bacon, Thick, Diced
ham
4 Onions, Sliced
4 Carrots, Diced
2 Potatoes, Cubed
1 -2 Head Green Cabbage, shredded
10 c Chicken Stock Or Bouillon
6 Sprigs Parsley *
1 Bay Leaf *
GARNISH:
Buttered rye toast
Directions:
* The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread.
In a 6-quart saucepan or pot, combine all ingreients except salt, pepper and cheese. Simmer partially covered for 1-1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup bowls and garnish with toast points
Bratkartoffeln (German Fries)
Ingredients
Makes eight 1-cup servings
5 lbs. unpeeled potatoes (don't use Baking Potatoes, as they are too flaky)
1 cup diced Bacon
1 cup diced yellow onion
1/2 cup vegetable oil
1/2 teaspoon pepper
1 teaspoon salt
2 tablespoons chopped parsley (optional)
Instructions:
Boil potatoes in their skin until just tender, but still firm (Do Not Overcook). Let cool, peel and dice (this step can be done a day in advance - keeping potatoes refrigerated overnight.) Dice and gently sauté bacon in a large frying pan until golden brown. Remove crisp bacon and set aside. Add the diced onions to the bacon drippings in the pan. Sauté the onions until translucent, then remove the onions from the pan and set aside with the crisp bacon. Do not drain any remaining bacon drippings in the pan. Add the vegetable oil to the bacon drippings and heat over medium-high. Add the cubed potatoes to the pan. Sprinkle with salt and pepper and sauté the potatoes until they begin to get a golden crust. Return the crisp bacon and the translucent onions to the pan and toss gently with the potatoes. Sauté for another 5 minutes. Taste and add more salt and pepper, if desired. Place into a serving bowl. Garnish with chopped parsly and serve hot.
You may prepare the recipe a day ahead. To reheat, we suggest you place the prepared recipe (less the parsley) in a covered ovenproof dish and reheat in a 350 degree oven for 30 minutes or until heated through. Garnish with parsley and serve.
Cheddar Cheese-Beer Dip
1 eight-ounce package cream cheese, softened to room temperature
1/2 cup cheddar cheese, grated
1/2 cup beer
1 teaspoon minced onions
dash garlic salt
dash paprika
Blend first three ingredients in bowl. Add onions and garlic salt (I have made this with one minced garlic clove) and blend again. Sprinkle top with paprika.
There are numerous variations to this. A teaspoon of mayo or sourcream to thin if necessary
Red Onion Marmalade
Ingredients
Makes 1 cup.
• 4 whole cloves
• 6 black peppercorns
• 4 allspice berries
• 1 fresh bay leaf
• 1 cup chopped red onion
• 1/2 cup red wine
• 1/2 cup red-wine vinegar
• 1/4 cup light-brown sugar Directions
1. Wrap cloves, peppercorns, allspice, and bay leaf in a small piece of cheesecloth and tie with kitchen twine to enclose.
2. Place onion, wine, vinegar, and sugar in a small saucepan; stir to combine. Add spice sachet and cover saucepan. Place over medium heat and simmer until onions are translucent and liquid is syrupy, about 30 minutes.
3. Remove saucepan from heat, discard spice sachet, and let cool slightly before serving.
Creamy Dill Dressing
• 1 1/4 cups mayonnaise
• 1/2 cup sour cream
• 1/3 cup chopped fresh dill
• 1/3 cupmilk
• 3 tablespoons fresh lemon juice
• 4 teaspoons grated onions
• 3 cloves garlic, minced
• 2 teaspoons Worcestershire sauce
Directions:
Prep Time: 5 mins
Total Time: 5 mins
1. 1 Whisk mayonnaise and sour cream in medium bowl until smooth; stir in remaining ingredients; season to taste.
2. 2 cover and chill 1 hour to blend flavours.
Seafood Newburg
Ingredients:
• 5 tablespoons butter
• 2 rounded tablespoons flour
• 2 cups milk
• 1 cup heavy cream
• ¼ cup dry sherry (eyeball it)
• ¼ teaspoon sweet paprika (eyeball it)
• 1/8 teaspoon freshly grated or ground nutmeg (eyeball it)
• Salt and freshly ground pepper
• 1 teaspoon Old Bay or other seafood seasoning
• 1 tablespoon oil
• 20 blades fresh chives, cut into 1-inch pieces
Directions:
1. In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the milk and cream and heat through, about 10 minutes. Lower the heat and stir in the sherry, paprika and nutmeg; season with salt and pepper. Cook, stirring, until thick enough to coat the back of a spoon, about 15 minutes.
2. Preheat the broiler. Season the scallops, shrimp and crab with salt and pepper. Season the crab with the Old Bay. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over high heat. Add the scallops and cook, turning once, until browned on each side, 4 to 6 minutes; transfer to a plate. Add the shrimp to the skillet and cook for 3 minutes on each side. Add the crab for the last 3 minutes of cooking and heat through. Return the scallops to the pan, pour the sauce evenly over the seafood and remove from the heat.
ai Bistro Menu
oktoberfest
for the week of.....October 12, 13, and 14 2010
Appetizer
Bavarian Pretzel
Salted fresh pretzel with cheddar beer dip and mustard
Soup
Kolhsuppe
German cabbage soup, with ham and bacon
Potato Pancakes - with cucumber salad
crispy potato pancakes - served next to a cucumber and mixed green salad with a creamy dill dressing: accompanied by red onion marmalade
Entrees
Schnitzel
Tradtional style pork schnitzel -- topped with a dill- sour cream sauce
With Chef’s Vegetables and Bratkartoffeln (German Fries)
Seafood newburg
medley of seafood in a creamy sherry spiked sauce - served nestled
in a ring of whipped potatoes
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