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Post by chris on Jul 6, 2012 9:09:05 GMT -5
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Post by kit on Jul 7, 2012 6:51:11 GMT -5
Interesting July 4th recipe, Chris, and worth the time in preparing it.
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Post by kit on Jul 7, 2012 6:57:07 GMT -5
This recipe looked a little strange to me when my daughter sent it, but I finally tried it and it's great and not difficult to make. Like me, she and her family love asparagus, and with smoked pork in a cream sauce Au Gratin with a delightful crust... it's very tasty.
Uberbakener Spargel
2 lbs fresh asparagus
1 cup ham, Canadian bacon or smoked pork loin, chopped
1/4 cup half-and-half
2 Tbsp butter
1/4 cup
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Post by kit on Jul 7, 2012 7:33:02 GMT -5
Oops... must have hit a wrong key. Let's try that again.
Uberbakener Spargel
2 lbs fresh asparagus
1 cup cooked ham, Canadian bacon or smoked pork loin, chopped
1/4 cup half-and-half
2 Tbsp butter
1/4 cup dried bread crumbs
5 Tbsp grated Parmesan cheese
1/4 tsp ground nutmeg
Rinse and snap asparagus ends. Cut into 2" pieces.
Place them into large skillet with 1/2" of salted water, cover, bring to boil and reduce heat.
Cook about 7 min or until tender crisp (no not overcook).
Drain and place in shallow baking dish. Sprinkle meat over asparagus and pour half-and-half on top.
Dab with bits of butter, sprinkle with bread crumbs, grated cheese and nutmeg.
Bake at 425 degrees F, uncovered, for 15 minutes or until crust is golden brown.
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Post by chris on Jul 7, 2012 7:33:01 GMT -5
I prefer my asparagus just steamed. (just simple)
I've seen different versions of this and usually the bacon,a cream sauce and parmasan cheese............and they use white asparagus.
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Post by Clipper on Jul 7, 2012 8:08:04 GMT -5
Sounds delish!
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Post by kit on Jul 7, 2012 8:09:07 GMT -5
I liked simple asparagus for a long time too, Chris, which is why I was reluctant to try this recipe. But I finally did and to me it's worth the little extra effort. I assume that people who will read this thread like to cook rather than making stuff quickly from a box, frozen dinner, or out of a can. I've said it before, but it's sad that some people will watch sports on TV for hours, or argue politics and never get anything settled other than their own opinion, but they won't spend a few extra minutes in the kitchen preparing a meal that's really worth waiting for, if not for a family, for themselves. Oh well...
What's nice about the Uberbackener Spargel recipe is that you can substitute cauliflower, broccoli, or any other fresh and crunchy vegetable for the asparagus. The pork and Au Gratin sauce and crust make it special.
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Post by chris on Jul 10, 2012 12:19:57 GMT -5
okay you asked and so you shall receive. Took me awhile since it appeared the OCR software did not come with new printer. The recipe is something I found and was used as a guide. I used beef strips that are the same as for braciole, German mustard , German pickles and chopped onion along with bacon strips cut and placed the length of the beef same with the pickles. Sliced the long way. Gravy was made by adding water and using the drippings (same as typical gravy except this is where the green peppercorns were used) I'll ask my German BFF when I talk with her about it and post later. I served it with fresh green beans uncut, potato dumplings (here I used the Knor mix and it was pretty close to the real deal) German beer of course (I like Spaten) and dessert was an apple strudel. (no I didn't make that but got it from a Jewish rest. that specializes in it) Made it at Oktoberfest time.
Rouladen
4 pieces of beer
8 slices of (smoked, thick) bacon
2 medium-sized onions
1/4 cup (strong) Dijon mustard
6 — 8 sweet & sour pickles (approx. 8 cm long)
Freshly ground sea salt to taste
Freshly ground pepper to taste
Plus:
3 tbs oil (for frying)
8 small skewers or toothpicks
* Ask your butcher for four pieces of the thigh “Oberschale”,
that are 25 - 30 cm in length, 12 cm in width (width should decrease from one end to the other but the small end should not be less than 8 cm). Each piece should be about ¾ of a centimeter thick.
Don’t worry if a piece is longer, shorter, thinner — it will all work out in the end as long as you are in the ballpark with the measurements.
First, cut the onion into strips. I cut it from end to end and not across the rings. The widest point of the onion pieces should be 3/4 of a centimeter or so. Break apart the onion slices.
Second, cut the pickles length-wise into 6 or 8 slices. The pickle pieces should be no more than 1/2 a centimeter thick.
Next, rinse and pat dry the beef. Lay out the four pieces on a flat surface and use the palm of your hand to flatten the beef a bit. Salt and pepper each piece to taste. Then, coat each piece with a generous helping of Dijon mustard, from end to end. Lay two pieces of bacon on each, trying not to overlap the bacon where possible. Finally, alternate the onion and pickle slices, laying them about a centimeter apart down the length of the pieces of beef. Try to get good coverage across the width and length of the meat. You may want to leave off the onion and pickles on the last 5 cm at the small end of the pieces of meat.
Now the fun part: Gently roll each piece of beef, from the wide end towards the narrow end. Secure with short metal skewers or toothpicks.
Rouladen Gravy
In Germany, you can buy a package of Rouladen gravy mix and just add water. However, when this short cut is not available, try this:
2 to 3 onions
I carrot
Y celeriac
I clove garlic
‘1 large tomato
1 tbs tomato paste
I sprig thyme
1 bay leaf
% liter soup broth**
Freshly ground sea salt and pepper
** Try using V8 or tomato juice with red wine as an alternative — you decide on the mix.
Wash tomato and then dice into chunks. Wash, peel and finely dice the other vegetables. Brown the vegetables in butter or oil, add tomato paste, broth and spices. Heat through.
Putting it all together
Pour gravy mixture into a deep, oven-proof roasting pan or casserole dish. Salt and pepper the beef rolls. Coat them lightly in flour. Then brown them in a hot frying pan, being careful not to “cook” the beef rolls. Place the rouladen in the roasting pan with the gravy mixture. I like lots of sauce so add liquid to cover the rolls if you like. Cover and bake for about I 3/4 hours at 2000 C or 3750 F: You can check it occasionally but it doesn’t really need much TLC.
Optional for gravy: When the beef is cooked, take it out of the roasting pan. Strain the gravy and thicken if desired, and add more spices to taste.
Serve the rouladen with gravy, boiled, salted potatoes and the vegetable of your choice!
I hope you enjoy (and appreciate this one) I copied it and lost my post twice trying to post this here) So had to start all over and rewrite and recopy. I get distracted too easily ;D
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Post by virgilgal on Jul 10, 2012 15:03:51 GMT -5
Wow! I was in Georgia for a month with my daughter and basically tuned out on the forum. I just looked at this thread and will keep track of it now! What fun! Here's a cute thing I made for JR's 4th of July party. These were the only directions; Cherry tomatoes and black olives make really cute ladybugs. Base is made up of sliced bagettes, cream cheese, smoked salmon and flat leafed parsley. Sprinkle ground black pepper on tomato and using a toothpick dot some cream cheese on the olives for the eyes. I didn't use the salmon and I could not make cream cheese stick to the olives for eyes. And for the pepper; yes, size matters! I used a grinder w/o multiple settings and it was too fine. Still darn cute though. Attachments:
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Post by Deleted on Jul 10, 2012 16:03:01 GMT -5
Juicy Lucy Burgers with Homemade Chipotle Ketchup
By Lucy Schnuck | Photography by Jennifer Silverberg
Serves | 6 |
Chipotle Ketchup
15 oz tomato sauce or tomato purée
6 Tbsp tomato paste
1 chipotle in adobo sauce
1 large shallot, diced
½ roasted red bell pepper (jarred or fresh)
½ cup raw unfiltered apple cider vinegar
1 tsp white wine vinegar
1 Tbsp molasses
1 Tbsp dark brown sugar
1/8 tsp celery salt
1 dash ground cinnamon
1 tsp kosher salt
Juicy Lucy Burgers
2 lbs ground beef
2 tsp truffle salt ¾ tsp freshly ground black pepper
½ tsp ground mustard
½ tsp onion powder
½ tsp garlic powder
¾ cup shredded and lightly packed smoked Gouda
6 hamburger buns, grilled or lightly toasted
| Preparation – Chipotle Ketchup | Combine all ingredients in a food processor fitted with a steel blade and process until smooth. Pour the mixture through a fine-mesh sieve over a medium bowl. Stir and press the mixture through the sieve using a rubber spatula. There should be about 2½ cups of ketchup in the bowl. Cover and refrigerate.
| Preparation – Juicy Lucy Burgers | Mix the ground beef and spices until thoroughly combined. Divide the meat evenly into 6 large balls. Divide each of the 6 balls of meat in half. Lightly flatten out the halves into ¼- to ½-inch-thick rounds. Place 2 Tbsp of Gouda in the center of 6 patties. Place the other 6 patties on top of the patties with the cheese. Seal the edges of each burger by pressing them together with your fingers. Lightly press the closed patties in your hand until slightly firm.
Heat a cast-iron skillet over medium-low heat. Add the burgers and cook for 5 minutes on each side. Remove the burgers to a plate, tent them with aluminum foil and allow them to rest for 3 to 5 minutes. Serve the burgers on hamburger buns with chipotle ketchup and your choice of toppings.
Get the full article and chef's tips here!
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Post by chris on Jul 10, 2012 19:39:52 GMT -5
VG...those look great...but too cute to eat. ;D Thanks so much for jumping in and posting a recipe. Now I can slack off some.
I'm really not into salmon. What do you suggest as a good substitute.
Alan...the photography's coming ...right....LOL
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Post by bobbbiez on Jul 10, 2012 22:43:26 GMT -5
 Chris, sorry but I've been way too busy to join in but I'll give you a couple of quickies. Quick, easy and delicious "BBQ Sauce" Fill half of a small bowl with ketchup, add 3 tablespoons of wine vinegar, 3 teaspoons molasses 1/2 cup of dark brown sugar, add a few drops of water Mix all together until smooth then use on any meats you prefer to grill or bake. I use this sauce on all my meats. Double or triple recipe if you desire more ahead of time. Will stay well for a very long time when refrigerated. 
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Post by bobbbiez on Jul 10, 2012 22:52:38 GMT -5
Quick and easy "Beer Bread" Ingredients: 3 cups self-raising flour 3 tablespoons sugar 1 (12oz) can of beer (room temperature) Mix all together and place in greased loaf pan. Let it rise for 15 minutes. Bake at 350 degrees for one hour (20 minutes before done brush top lightly with milk or melted butter.) Easier to cut if you use an electric knife.
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Post by kit on Jul 11, 2012 9:55:29 GMT -5
The Juicy Lucy burger that Alan submitted is a variation of a burger that I used to get at Mr. Steak several years ago. It was called the 'Continental' and made from two thin ground beef patties with swiss cheese and sauteed mushrooms sandwiched inside, pressed and sealed, then fried. This technique is not as popular as it should be, but is unbelievably delicious - whatever other ingredients in the meat or toppings you use. Lucy's recipe looks like a keeper although it may take a little longer to make. Thanks, Alan, for reminding me of this technique.
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Post by chris on Jul 11, 2012 11:13:51 GMT -5
aha!!! a recipe to try out in my new cast iron skillet. ;D
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Chris, sorry but I've been way too busy to join in but I'll give you a couple of quickies.