German Recipes
Grilling Bratwurst and some tips for a Bratwurst BBQ Keeper
Here is just a few pointers on grilling brats, and some good toppings, condiments
and side dishes.
Make sure your grill is clean.
If you don't have a grill brush you can use a wadded up piece of foil.
Heat up the grill and grab it with tongs and brush back and forth.
I find that these foil pans are perfect for holding your brats and sausages
kraut and grilled onions. They are available at most grocery stores.
At the same time that you are BBQing the bratwurst make trays out of foil or buy something similar and put your kraut and grilled onions on the edge of your BBQ.
If you are using cooked bratwurst you are pretty much just heating them up on the grill to about 160 degrees internal temperature. There is not anywhere near as much flavor as a properly cooked bratwurst from the raw state.
Raw bratwurst has the advantage of being jucier than using a cooked bratwurst. the juices heat up and the natural casing holds them in till that first bite.
If you feel confident about your BBQing abilites then you can go straight from package to bun on the grill. If you feel that you want some insurance that they will be fully cooked then try the
two step process.
The perfect first step before the BBQ(Grill)
1. Cook it completely on a stove top.
My suggestion is to cook them in beer. Choose a nicely flavored ale or a beer that has lots of flavor and not a "lite".
2.Then it's as easy to cook the bratwurst as it is a hot dog....just make sure the fire is not too hot. Brown and serve to make a nice crunchy skin and juicy center. You will know they are done when your mouth starts to water.
This 2 step process insures that you won't end up with a raw middle, or dark burnt skin by the time it is completely done.
What you don't want to do is cook them at too high of heat so the skin splits. This is the sign of a real amateur bratwurst cook.
Some folks just toss the brats on the grill. You just make sure the grill is clean and put some vegetable oil on a paper towel and wipe the grates so they don't stick.
Which rolls to choose for bratwurst
In Germany the Brotchen is very popular. Brotchen are small rolls that are crispy crust and soft on the inside.
In the states hoagie buns or long rolls that are used to make submarine sandwiches are popular. I think they can be a bit flavorless and the texture too soft. Here are some other ideas.
Brotchen (German Crusty Roll) Keeper
Brötchen is a small crusty roll that is cherished in Germany. It is also perfect for a sandwich or as a roll for a bratwurst.
"Brotchen" means ´small bread´. Pronounced Semmel and Weck in
South Germany ; Schrippe in Berlin ; Rundstuck in Hamburg ; Roggelchen in the Rhineland .
There are varieties, such as "Zwiebelbroetchen" (onion), "Kaesebroetchen" (cheese), or Schinkenbroetchen (ham).
If you don't have time to bake or you don't want to heat up the house then use a baguette (very skinny French bread loaf).
2 tbsp active dry yeast
1 tbsp white sugar
2½ cups warm water (43ºC/110ºF)
2 tbsp/30g butter
2 tsp salt
7 cups all-purpose flour
3 egg whites, stiffly beaten
1 egg white & 2 tbsp cold milk (for egg wash)
1. In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
2. Whip the egg whites till firm
3. Mix in butter, salt and 3 cups of the flour. Beat with dough whisk or
heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
4. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
5. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
6. Preheat oven to 220°C/425ºF/GM7, placing a dish of water on the oven floor or the bottom rack. This will help add moisture to the oven which among other things makes a nice crispy crust.
Deflate the dough and turn it out onto a lightly floured surface.
7. Divide the dough into 24 equal pieces and form into oval rolls about 3½” long.
I take the ball of dough and pull it down the counter toward me with a cupped hand like this.
This makes a nice shape and seals the bottom so it doesn't look wrinkled.
8. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
9. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. lightly brush with the egg wash.
Slash the risen rolls. (once, bisecting lengthwise for traditionalism),
Place in oven and bake for 20- 30 minutes or until they are nicely browned.
10. Bake for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.
I freeze these rolls in a Freezer storage bag.
To reheat turn on oven to 350 degrees F and bake for 10 minutes until crust is crispy.
These are delicious with Bratwurst or old fashioned casing on frankfurters.
Kartoffelpuffer (Potato Pancakes) Keeper
6 raw medium potatoes grated
1 raw medium onion grated
2 eggs
1/2 tsp. salt
pepper
4 tbs. flour
1 tsp. parsley
2 tbs. oil
Peel and grate the potatoes. Drain the liquid. Mix the potatoes with eggs, grated onion, salt, parsley, and pepper.
Heat the oil in a skillet and then put the dough in, 3 tablespoons at a time. Spread the dough out evenly. Bake on both sides until golden brown.
Potato pancakes can be served with any meat. A different way to serve them is with applesauce (the most common way they are eaten in Germany).
Kartoffelknödel (German potato dumplings) Keeper
•Baking potatoes, peeled -- 2 pounds
•Breadcrumbs (optional.) -- 1/4 cup
•Salt and pepper -- to taste
•Nutmeg -- 1/4 teaspoon
•Egg (optional), beaten -- 1
•Croutons -- 6-8
1.Bring a large pot of salted water to a boil and add half the potatoes. Boil until the potatoes are cooked through and tender, then drain, cool and put through a ricer or mash until smooth.
2.Using the fine holes of a grater or food processor attachment, grate the remaining potatoes and place in a a large bowl of water with a little vinegar added (this keeps the potatoes white).
3.When all of the potatoes are grated, remove them from the water — saving the water — and place them in a colander. Squeeze them until they are very dry. Or you can place the grated potatoes in a clean dishtowel, wrap them tightly and twist the towel to remove any excess moisture.
4.Carefully, drain the excess water from the potato soaking water, retaining the potato starch that should have settled to the bottom of the bowl.
5.Mix the potato starch into the riced or mashed potatoes, along with the grated potatoes, breadcrumbs, salt, pepper and nutmeg. Mix in the egg if using.
6.Using wetted hands, take about 3/4 cup of potato mixture and form it into a rough ball. Press a crouton into the middle and smooth out the ball. Repeat with the remaining potato mixture.
7.Bring a large pot of salted water to a simmer. Drop the dumplings carefully into the simmering water and cook for 15-20 minutes. Do not boil or the dumplings could fall apart. Drain and serve hot.
Variations
•If the potato mixture seems too wet and sticky, knead in some potato starch, cornstarch or flour, a tablespoon or so at a time, until the mixture holds together.
•Fill each dumpling with a piece of ham or a big pinch of sauerkraut instead of the croutons if you like.
•Mix some chopped parsley into the dumpling mixture.
Semmelknödel (German bread dumplings) Keeper
•Stale rolls or bread, cubed -- 10-12 rolls, or about 1 pound
•Warm milk -- 3/4 to 1 1/4 cups
•Eggs, beaten -- 2-3
•Fresh parsley, minced -- 2 tablespoons
•Salt and pepper -- to season
1.Place the bread in large bowl and pour in the warm milk, using more or less depending on how dry the bread is. Using your hands, knead the milk lightly into the bread. Cover and set aside to rest for about 30 minutes.
2.Mash the soaked bread to form a thick dough. Mix in the eggs one at a time, incorporating each one before adding the next. Only use the third egg if the dough is too dry to form balls that hold togehter.
3.Add the parsley, salt and pepper and knead until smooth. If the dough seems too loose or sticky, add 1-2 tablespoons of flour or some breadcrumbs to firm it up.
4.Using wetted hands, form 1/4-cup portions of the dough into balls and set aside on a baking sheet until all the dough has been used up.
5.Bring a large pot of salted water to a boil over medium-high heat. Reduce heat to a slow simmer and drop the dumplings carefully into the water. Simmer for about 20 minutes, gently stirring occasionally.
6.Remove to a bowl with a slotted spoon and serve hot.
•Schinkenknödel: Mix 1/3 poundb chopped ham into the dough.
•Sauté 1/2 minced onion in 2 tablespoons of butter and mix it into the dough.
•Other possible additions: thyme, sage, marjoram, or a pinch of nutmeg.
•Leftover dumplings can be sliced into rounds and browned in a little butter.
Notes
•The bread mixture should form a dough that can be molded into balls. How much milk and how many eggs to add is heavily dependent on the moisture content of the bread. Too much liquid, and the dough will be too wet to form balls. Too little liquid, and the dumplings will fall apart.
•Do not use American-style sandwich bread for this recipe as it is too soft and collapses too completely. Use a good quality roll or bread that has some chew.
Spätzle (German egg dumplings)
•Flour --3 cups
•Salt -- 1 teaspoon
•White pepper -- 1/2 teaspoon
•Nutmeg (optional) -- 1/2 teaspoon
•Eggs, beaten -- 3-4
•Water or milk -- 1 cup
1.Sift the flour, salt, pepper and optional nutmeg together in a large bowl. In a smaller bowl beat together the eggs and milk or water. Mix the egg mixture into the dry ingredients and beat well with a fork or whisk until smooth. Add a little more liquid or flour as needed to get a thick and elastic yet pourable consistency.
2.Bring a large pot of salted water to a boil. Working in batches of 1 to 1 1/2 cups at a time, pour the batter through a sieve or colander with large holes (about 1/8-1/4 inch) so small bits drop off into the boiling water. Let cook for about 1 minute, or until the spätzle noodles float to the top. Remove with a slotted spoon to another bowl. Continue with the remaining batter until it is all used up.
3.The finished noodles can be tossed with butter and some toasted breadcrumbs and served as a side dish.
Variations
•Another way to make the spätzle is to spread a thin layer of batter on a smooth cutting board and scrape pieces off into the boiling water with a knive. You can also use a spätzle press, a utensil that looks a lot like a potato ricer but with bigger holes.
•Käsespätzle (Cheese spaetzle): Layer spätzle with shredded Emmenthaler cheese in a greased casserole dish. Bake at 350˚F until the cheese is melted, 15-20 minutes. Top with onions browned in butter, sprinkle with chopped parsley and serve.
•Kräuterspätzle (Herbed spaetzle): Mix a variety of chopped fresh herbs—parsley, thyme, marjoram—into the batter. Serve tossed with butter and sautéed onions.
•Spinatspätzle (Spinach spaetzle): Blanch 1 pound of spinach and squeeze dry. Puree in a blender or food processor and use in place of the water or milk. You may have to add a little water to get the correct batter consistency. You can use frozen spinach if you like. Defrost and squeeze dry.
•Pilzspätzle (Mushroom Spatzle): Toss the spätzle with sliced mushrooms that have been sautéed in butter.
Potato noodles with sauerkraut (Schupfnudeln ) Keeper
•17,6 oz. (500 g) potatoes
•17,6 oz. (500 g) sauerkraut
•5,3 oz. (150 g) flour
•1 egg
•5 tablespoons cooking oil
•3,5 – 5 oz. (100 – 150 g) diced bacon
•a teaspoon caraway
- Boil the potatoes and peel them.
- Mash the potaotes and mix them with the flour, the egg and the cooking oil.
- Cut small pieces from this and roll them between the hands into noodles which are as thick as a little finger and about 2 inches (5 cm) long
- Put the noodles into boiling water and cook them until they come to the surface
- Fry the diced bacon and add the noodles
- When the noodles turn golden add the sauerkraut and spice this with caraway, salt and pepper
Regions:
This is a classical Swabian cooking recipe.
Wiener Schnitzel Keeper
For 4 Persons you need:
•4 Cutlets (pork)
•2 tablespoons flour
•6 tablespoons breadcrumbs
•1 egg
•Some margarine for frying
•Salt
- Wash the cutlets, beat them until they are as thin as possible and salt them
- You need 3 plates, one for the flour, one for the egg (soup plate)
and one for the breadcrumbs
- First turn the cutlets in flour, then in the stired egg and then in the breadcrumbs
- Fry the so breaded cutlets in a pan about 5 minutes on each side
Serve the Wiener Schnitzel with splits of lemon and some fresh parsley
As sidedish for example serve potato salad
Red cabbage (Blaukraut) Keeper
For 4 Persons you need:
•a half head of red cabbage
•1 onion
•2 sour apples
•5 cloves
•3 tablespoons vinegar
•1 tablespoon sugar
•2 tablespoons cooking oil
•a teaspoon salt
•some pepper
•a cup of water
Wash the red cabbage.
Quarter the apples and stick the 5 cloves int the peeled onion. Cut the red cabbage into small stripes. Put this stripes with the cooking oil, the apples and the whole onion in a pot. Add vinegar, sugar, salt and pepper and simmer this for 10-15 minutes in the water.
Serve this without the apples and the onion.
Tip:
Vary the simmering time, it’s your choice how soft you like the red cabbage.
Bayerischer Wurstsalat (Bavarian Sausage Salad)
1/2 pound knockwurst -- cooked / cooled
2 pickles -- small
1 onion -- medium
3 tablespoons vinegar
1 tablespoon mustard -- prepared *
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon sugar
1 tablespoon capers
1 tablespoon parsley -- chopped
Mustard must be the strong Dijon or Gulden Type. Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley.
Hot and Crusty Frankfurter Rolls
6 large thin slices of white bread
German sweet or medium-hot mustard to spread
a little curry ketchup (optional) such as Burkhardt, Zeisner, Hela
6 Frankfurters such as Meica
3 German pickled gherkins cut in slivers such as Hengstenberg, Kuehne, Gundelsheim
1 3/4 oz butter, melted
1. Cut the crusts from the bread and using a rolling pin, roll to make the bread a little pliable
2. Spread thinly with the mustard making sure it reaches the edges evenly, then drizzle over a little curry ketchup, if used. Place a Frankfurter at the top end and tuck in a couple or more the gherkin slices.
3. Roll up quite firmly, place joint side down on a baking tray and secure with a wooden toothpick. Brush the top and sides with the melted butter.
4. Make 5 more rolls in the same way then bake for 12-15 minutes until golden brown and crisp. Remove and cool until warm. Take out the sticks before serving.
New Potato and Bierwurst Salad with Mustard Cream Dressing
24 ounces baby new potatoes, scrubbed and cut in half
1/2 small red onion, sliced thinly
3 tablespoons oil and vinegar salad dressing (recipe below)
1 dessert apple e.g. Jonagold
1 teaspoon fresh lemon juice
4 ounces cooked German Bierwurst, sliced thinly
2 German gherkins, chopped
3 tablespoons mayonnaise
1 tablespoon German mustard
2 tablespoons Quark or sour cream
1 to 2 tablespoons milk
a little chopped dill and fresh parsley
sea salt and freshly ground pepper
Boil the potatoes in salted water for 10 to 12 minutes or until just tender. Drain and mix gently in a large bowl with the sliced red onion. Season to taste and cool slightly.
Add oil and vinegar dressing to potatoes and refrigerate for one hour or until chilled. Meanwhile, chop the apple and mix with the lemon juice. Mix into the potato along with the sausage and gherkins.
Beat the mayonnaise, mustard, Quark and just enough milk to make a dressing the consistency of cream. Stir this carefully into the salad, spoon into a serving dish and sprinkle with the chopped herbs.
Oil and Vinegar Salad Dressing
This dressing is a good all-purpose recipe for green leaf, potato, pasta and mixed vegetable salads.
Ingredients:
4 ounces rapeseed or vegetable oil
4 ounces olive oil
4 ounces German white wine or German apple vinegar or half of each
1/2 teaspoon sea salt
1 teaspoon German mustard
1 teaspoon German honey (optional)
1/4 teaspoon freshly ground pepper
Preparation:
Whisk together all ingredients. Store refrigerated in sealed jar. Whisk again just before serving.
Korean Recipes
Descended from Mongolians, Koreans were governed by imperial dynasties on a feudal system since before the Common Era. Despite it's persistent troubles with Japan, Korea remained independent until 1910, when it became a Japanese protectorate. As a result, Korean cooking has a distinct national identity, that in its contemporary form, combines dishes and techniques from both peasant and royal palace foods.
Being surrounded on four sides by water, not only rice, but seafood are staple foods. Korean markets overflow with fish, shrimp, crabs, clams, oysters, squid, and octopus, which are eaten dried, pickled, crushed into paste or sauce, stewed, steamed and grilled. Like Japan, rice, pickles and fish are the basis of the diet. Food is flavored with various combination of garlic, ginger, soy sauce, rice vinegar, sesame oil, dried anchovies, and one of the many delicious spice pastes (changs or jangs), that Koreans build from a base of fermented soy beans, dejan paste, fermented soybean paste, and gochu Jang, a hot, fermented chile paste are much like Japanese miso. Koreans also eat meat; northern Koreans eat more pork, while the southern Koreans prefer beef, and the cooks are not afraid to mix chicken, meat, fish, and pork. Anything goes!
Koreans eat a medium-grain "sticky" rice (as distinguished from long-grain and short-grain, or glutinous varieties), which is also common in Japan.
At dinner time, a Korean family may sit on the flour around a low table. A meal is built around a mound of plain, steamed rice, which is eaten with thin chopsticks. A grilled or stir-fried main course is supplemented by a soup or perhaps a salad, along with an array of sauces, pickles, and other condiments. Kimchi is the most famous of these.
Kimchi is the name given to any one of hundreds of spicy pickles. It is part of nearly every meal, the most famous being made with Napa cabbage. But, Koreans make it from radishes, fish, squid, cucumber, eggplant, radish greens - the list is endless. The vegetables or fish is pickled in a mixture that may include, among other things, coarse salt, chile, ginger, garlic, fish sauce, and water. Korean food is often extremely spicy.
Pajeon - (Korean scallion pancake) Keeper
Flour -- 1 1/2 cups
Rice flour -- 1/2 cup
Water -- 2 cups
Egg, beaten -- 1
Scallions, chopped into 2-inch pieces -- 1 bunch
Salt and pepper -- to taste
Oil -- 2 to 3 tablespoons
Dipping Sauce
Soy sauce -- 1/4 cup
Vinegar -- 2 tablespoons
Scallion, minced -- 1
Garlic, minced -- 1 clove
Chile flakes -- 1/2 teaspoon
1.In a large bowl, mix the flour, rice flour, water and egg until smooth. Add more flour or water if needed to get the consistency of a thin pancake batter. Stir in half the chopped scallions and season with salt and pepper. Let set for about 10-15 minutes.
2.Heat a skillet over medium flame. Pour a little oil into the skillet and wipe out the excess with a paper towel. Pour about 3/4 cup batter into the skillet, tilting the pan to cover the bottom. Sprinkle over a few of the scallions and let cook for 3-4 minutes until the bottom is lightly browned.
3.Flip and brown the other side, pressing down with a spatula to make sure all surfaces contact the skillet. Remove the pancake to a plate. Wipe the skillet with the oily paper towel and repeat with the rest of the batter, laying the pancakes on top of each other as they finish and holding them warm.
4.Mix the sauce ingredients together. Lay the pancakes on top of each other on a cutting board and cut once down the middle and then crosswise into rough squares. Reassemble on a serving platter. Serve the pancakes with the sauce for dipping.
Variations
•The basic pajeon has just scallions, but endless varieties can be made by adding other ingredients. Some pajeon get very elaborate and contain mostly vegetables or other ingredients with the batter just barely holding the ingredients together.
•Haemul Pajon (Seafood and scallion pancake): Sprinkle about 1/4 cup of clams, oysters, chopped squid, shrimp or other seafood over the batter as you make each pancake.
•Other possible additions to sprinkle over the batter: mung bean sprouts, julienned peppers, zucchini or carrots, chopped chives, chopped kimchee, shiitake mushrooms, ground beef or pork, a few drops of sesame oil.
•Use all wheat flour if you like. In some regions buckwheat flour is used.
•Some recipes call for egg, others do not.
Quick & Easy Kimchee Keeper
1 head Napa cabbage (about 1 to 1 1/2 pounds)
1/4 cup kosher salt
1/2 cup rice vinegar
1 tablespoon sugar
2 tablespoons hot chili paste* (recommended: Srirachi Hot Chili Paste)
1 (1-inch) piece fresh ginger, grated
2 cloves garlic, finely chopped
2 scallions, finely sliced
Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.
In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir; set aside.
Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine.
Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits.
Add or subtract chili paste to your taste.*
Quick Kimchee (Pickled Cabbage) Keeper
1 small to medium-sized head napa cabbage
Other vegetables* (optional)
1/4 cup kosher salt (or to taste)
1/2 cup rice vinegar
1 tablespoon sugar
2 tablespoons hot chili garlic paste
1 tablespoon fresh ginger, grated
2 cloves garlic, finely chopped
2 scallions, finely sliced
Water (as needed)
Remove outer leaves from cabbage; cut into quarters lengthwise and trim tough ends. Cut each quarter into one-inch slices. (If you're using other vegetables, trim and peel them into small pieces and add to cabbage. If the carrots are small, leaving them whole looks nice.)
Place cabbage (and other vegetables, if using) into a colander and toss with 1/4 cup kosher salt. Cover, with a weight if possible, and place over a bowl to drain for two hours until the cabbage is wilted.
In a large bowl, dissolve sugar in the vinegar. Add chili paste, ginger, garlic and scallions.
Rinse cabbage and other vegetables well and drain. Add to vinegar mixture and stir to combine. Pack everything tightly into glass jars and, if needed, add extra water to cover. Close jar tightly and refrigerate for at least 4 hours.
Store in refrigerator for up to three weeks, or until it's gone.
*Other vegetables, such as peeled, trimmed and chopped daikon, jicama, cucumbers, radishes, trimmed whole baby carrots, etc.
SWEET AND SPICY BARBECUED CHICKEN
5 pounds Korean style beef short ribs*
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin (rice wine)
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
2 green onions, thinly sliced (optional)
Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
* NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Korean cabbage kimchee Keeper
The favorite kimchee vegetable is Chinese (or Napa) cabbage. The Koreans ferment it in enormous quantities. They then pack the kimchee into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchee is needed. Kimchee almost always includes hot pepper, usually dried and either ground or crushed into flakes. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable. If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste.
3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 pounds Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar
1. Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours.
2. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like.
3. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.
Chinese Recipes
Sweet and Sour Pork 1 Keeper 
1/2 lb. pork tenderloin (cut into bite size pieces)
1/2 green bell pepper (about 2 oz. and cut into pieces)
1/2 red bell pepper (about 2 oz. and cut into pieces)
2 stalks scallions (only the white part, cut into 2 inch length)
1 piece fresh/canned pineapple ring (cut into small pieces)
1 clove garlic (finely chopped)
Oil for frying
Marinate:
1 teaspoon soy sauce
1/2 teaspoon corn flour
1/2 teaspoon rice wine
Frying Batter:
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt
Sweet and Sour Sauce:
1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water
Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes.
Mix the sweet and sour sauce ingredients well and set aside.
Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.
When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.
Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickenens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.
Fried Rice 1
3 Tablespoon butter or margarine
2 eggs, beaten
1 tablespoon butter or margarine
1/4 cup chopped onions
1/4 cup chopped green peppers
2 cups rice, prepared and cooled
1/2 cup cookedpork or cookedshrimp or cooked chicken
1/4 cup soy sauce
1/2 cup cooked peas
1 Melt 1 tablespoon butter in skillet or wok. 2 Scramble eggs in butter, breaking up the cooked eggs into small pieces. 3 Set aside. 4 Melt 1 tablespoon butter in skillet or wok. 5 Saute onions and/or green peppers in butter for 3 minutes. 6 Combine eggs, onions, rice, and meat. 7 Stir in soy sauce until color of rice is uniform. 8 Stir in peas. 9 Heat only until warm.
Chinese Fried Rice
3/4 cup finely chopped onions
2 1/2 tablespoons oil
1 eggs, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
1 (8 ounce) cookedlean boneless pork or chicken, chopped
1/2 cup finely chopped carrots (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)
Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok. 2 Allow wok to cool slightly. 3 Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside. 4 Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces. 5 Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes. 6 Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes. 7 Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve. 8
Crisp Fried Pork with Sweet Sour Sauce (Gwoo Lo Yook)
1 pound pork tenderloin
1 tablespoon soy sauce
1 tablespoon Chinese wine* or dry sherry
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon five spice powder*
1 cup all-purpose flour
3/4 cup warm water
1 tablespoon peanut or vegetable oil
1 egg white
Peanut or vegetable oil for deep frying
Sweet Sour Sauce (recipe follows)
Cut pork into 1/2-inch slices, then into 1-inch squares. Place pork in bowl and mix with soy sauce, wine, salt, pepper and five spice powder. Refrigerate while preparing batter.
Mix flour and warm water into a smooth batter with a wooden spoon, stir in oil, allow to stand for 30 minutes.
Beat egg white until stiff and fold into batter.
Heat oil in deep-fat fryer to 350°F (175°C). Dip pieces of pork in batter, and deep fry a few at a time until pork is cooked and batter golden. Drain on paper towels and set aside. Repeat process until all pork is cooked. Set aside and make sauce. Shortly before serving, reheat oil on high heat (450°F / 230°C), and once more fry pork, a few pieces at a time, for just a few seconds. This second frying makes the batter very crisp. Drain again on paper towels. Arrange fried pork on a serving platter, pour hot Sweet Sour Sauce over and serve immediately.
Sweet Sour Sauce
1 tablespoon soy sauce
1 tablespoon Chinese wine* or sherry
3 tablespoons tomato sauce
2 tablespoons white vinegar
2 tablespoons sugar
3/4 cup water
1 tablespoon cornstarch
1 tablespoon cold water
1 small onion, peeled, halved and thinly sliced.
2 tablespoons peanut oil
1 garlic clove, finely minced
1/4 teaspoon finely grated fresh ginger
1/2 cup sliced water chestnuts
1/4 teaspoon dried crushed red chilies
1 small green bell pepper, chopped
1 (8-ounce) can pineapple chunks, drained
Combine soy sauce, wine, tomato sauce, vinegar, sugar and water in a bowl and stir until sugar dissolves.
In small cup mix cornstarch with about 1 tablespoon cold water.
Heat peanut oil in large frying pan, add onions, garlic, ginger and the remaining vegetables, except pineapple, and stir-fry for 2 minutes. Add sauce mixture, bring to a boil, then stir in cornstarch mixture and cook, stirring constantly, until thickened. Remove from heat and stir in the pineapple.
Makes 4 to 6 servings.
*Available in the Asian section of most grocery stores.
Chicken Wings with Spicy Chinese Black Bean Sauce
For the wings
2 lbs chicken drumettes & flats (no tips), cleaned, washed and pat dry
2 tablespoons olive oil
For the sauce
6 tablespoons Garlic Black Bean Sauce (found in most grocers or Asian markets)
3/4 cup sugar
3/4 cup red wine vinegar
3 tablespoons HOT chile infused sesame oil ( (found in most grocers or Asian markets)
6 tablespoons sesame seeds, toasted in a pan for a few minutes
3 tablespoons fresh minced ginger
4 green onions, minced
2 tablespoons orange zest
1. Again we are using the Alton Brown method of steaming the chicken wings for 10 minutes and then allowing them to dry in the refrigerator for 1 hour before frying, baking or grilling. In this case we are grilling them but either method will result in crispy, moist wings. The steaming and drying can be done a day ahead of time, perfect for tailgating.
You my need to work in a couple of batches depending on the size of your steamer. I just use a colander over a soup pot with a lid. Steam the wings for 10 minutes, turning in the middle then remove to paper towels. Next arrange the wings on basking sheets, spaced out enough to allow air to flow all around them to speed the drying process. Place them in the fridge for one hour. If they are still a little damp, blot them with more paper towels.
2. While these are drying in the fridge, let’s make the sauce. Pretty easy, just combine all ingredients in a bowl and stir to incorporate.
3. Grease your grill grates and preheat your grill to medium low heat. Cook the wings, turning as needed to prevent charring, until done. Should take about 45 minutes. You can brush on some of the sauce during the finally 10 minutes of cooking to get a nice glaze on them but be careful as the sugar can scorch quickly. Toss the wings in the remaining Chinese Black Bean Sauce and serve.
Serves 2 – 4
Japanese Recipes
Japanese-style Pork Fried Rice Recipe
•2 cups steamed Japanese rice
•1/4 cup chopped onion
•1/4 cup chopped carrot
•1/4 cup chopped green pepper
•1/3 cup diced ham/pork
•2 eggs, beaten
•1/2 tsp garlic salt
•1 tsp chicken bouillon powder
•2 Tbsp soy sauce
•2 tsp vegetable oil
Heat 1 tsp of oil in a wok or a large skillet on high heat. Put eggs in the wok and scramble very quickly. Stop the heat and remove the eggs from the wok into a plate. Heat 1 tsp of oil in the wok on high heat. Saute vegetables and ham until softened. Sprinkle garlic salt and chicken bouillon powder. Add rice and stir-fry well. Further, add scrambled egg that was cooked earlier to the rice mixture and mix together. Turn the heat down to low, pour soy sauce and stir quickly. Stop the heat.
*Makes 2 servings
Tempura Batter Recipe
•1 egg
•1 cup ice water
•1 cup all purpose flour
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter.
Makes 4 servings
Tempura Dipping Sauce Recipe
•1 cup dashi soup stock
•1/4 cup mirin
•1/4 cup soy sauce
•1/2 tbsp sugar
Put mirin in a pan and heat. Add soy sauce and dashi soup stock in the pan. Bring the sauce to a boil
Tempura - Seafood and vegetables deep fried in tempura batter Keeper
Tempura batter mix*
Tempura dipping sauce*
Prawn: raw and large
Seafood: almost everything is possible
Vegetables: pumpkin, carot, sweet potatoe, eggplant, and more
Mushrooms
and much more to try.
* This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.
Prawn: Remove the head and the shell. Make little cuts on the inside of the curved prawn since they look nicer if their posture is straight.
Cut the vegetables in about 1cm thick pieces.
You can use whole mushrooms.
Mixtures: Cut various ingredients in small pieces and mix them together, eg. green onion, prawn and carots.
Mix Tempura flour with the amount of water described on the package. Do not mix it completely, but leave some small lumps in it.
Cover all the ingredients completely with the batter.
Mix also the mixtures made of the small cut ingredients with batter, and try to deep fry it together. Don't let them fall apart in all the pieces.
Deep fry at 180 degrees celsius. Be careful, and do not use wet ingredients because the water would react strongly with the hot oil, which may harm your skin or eyes.
When the Tempura pieces are beautifully golden, take them out, and try to remove as much oil as possible.
Serving and eating:
There are a few different ways to serve Tempura. Here are two of them:
Serve the Tempura pieces on a plate, and prepare some bowls with Tempura dipping sauce.
Tendon (Tempura Donburi): Put the pieces in Tempura dipping sauce, remove them, and put them on top of cooked rice in a bowl. (One bowl per person)
British Recipes
Scotch Eggs
6 hard-boiled eggs, well chilled (i try to cook them to just past soft boiled stage, then stick them in the coldest part of the fridge to firm up) 1 pound good quality sausage meat (i used ground turkey meat, seasoned with sage, white pepper, salt and a tiny bit of maple syrup) 1/2 cup AP flour 1-2 eggs, beaten 3/4 cup panko-style bread crumbs Vegetable oil for frying
peel eggs; divide sausage into 6 portions. roll each egg in flour then press and shape a portion of the sausage around each egg. dip sausage-wrapped eggs into beaten egg and roll in panko. heat oil to 350˚F . cook each egg for 4-5 minutes (longer if shallow frying--constantly turn the eggs around for best results) or until sausage is cooked and browned.
Traditional Fish and Chips
Fish and chips are best eaten with lashings of salt (shaken from a large glass sugar shaker holes in the top) and malt vinegar (shaken from another large glass bottle with a small hole in the lid). We live by the sea and sitting on the sea wall with a bundle of paper in our laps containing fish and chips covered in salt and vinegar with the wind trying to tear it out of our hands can only be described as shear heaven.
Part of the secret of fish and chips is the taste of the batter that the fish is cooked in. Every fish and chip shop (chippie) has its own recipe and the one here came from a shop on the North East coast that overlooks the sea.
My favourite fish is cod but you can use haddock in this recipe without any change.
A hint about the chips. Some people cook the chips then keep them warm until the fish is ready. This is OK but the chips can very easily get ''soggy'' when kept warm. It is better keep the fish warm and serve the chips as soon as they are cooked. 'Fresh' chips taste so much better.
Two final suggestions:
Serve in newspaper if eating at home
As I said earlier, the secret is in the batter. For an unusual taste consider adding about 2 tablespoons of a dark beer (not lager) to the batter mixture - or add 2 teaspoons of Worcestershire sauce. Please, do not add garlic, chilli powder nor paprika powder, that will not give 'English' fish and chips!
4 large pieces of cod (or haddock)
1kg or 2½ lbs potatoes
Sunflower seed oil
Salt and fine white pepper to taste.
For the batter:
200g or 7 oz of plain flour
1 large egg
150ml or 5 fl oz of water and milk mixed (making 5fl oz total)
White pepper to taste
1. Peel the potatoes and cut them into chips. If you are not going to cook them immediately then keep them covered in water to stop them going brown.
2. Start to make the batter mixture by putting the flour into a large bowl.
3. Whisk the egg and add (if you want) a maximum of 2 tablespoons of dark beer or 2 teaspoons of Worcestershire sauce.
4. Now pour the whisked egg into the flour adding the milk/water mixture and beat until smooth. Leave this to stand for an hour.
5. Heat a deep pan, filled with enough oil to cover the chips, until it is hot. (If you drop in a tiny piece of potato and it immediately starts to fizzle then the oil is hot enough).
6. Heat a second pan of oil just deep enough to cover the fish.
7. Individually put each fish fillet into the batter. Slide the fish back and forth to cover with batter and lift out and allow to drip for a second or two then repeat. This makes sure the fish is completely covered in batter.
8. Lower a battered fish into the hot oil skin side to the bottom of the pan to stop the fillet curling as it heats. Now cook, one fillet at a time. After 5 minutes turn the fish over and cook for another 3 to 4 minutes.
9. Repeat with the second fillet, keeping the first cooked fillet warm in an oven.
10. Now put the chips in the pan to cook. Take care as the oil might froth as the wet chips go in. This is quite normal but be careful you do not burn yourself.
11. Carry on cooking the other two fillets and put them in the oven to keep warm.
12. Lift out the chips when they reach a nice golden brown colour and are cooked. Use a mesh spoon or similar to lift the chips out, letting the oil drip back into the pan.
Serve on plates (or newspapers) with the fish nestling on a bed of chips. Vinegar, salt and tomato sauce (ketchup) should be available.
Mexican Recipes
Garden Salsa
1 medium green pepper, chopped
2 celery ribs, chopped
1 medium tomato, diced
1 small onion, chopped
1 medium carrot, chopped
1/4 cup minced fresh cilantro or parsley
1 (14.5 ounce) can diced tomatoes, drained
1/2 cup water
1/2 cup tomato sauce
1/3 cup tomato paste
3 garlic cloves, minced
1 tablespoon lemon juice
1/4 teaspoon pepper
Tortilla chips
1.In a bowl, combine the first seven ingredients. In another bowl, combine the water, tomato sauce, tomato paste, garlic, lemon juice and pepper; stir into the vegetable mixture. Serve with chips. Refrigerate leftovers.
Baked Tortilla Chips or Strips
corn tortillas - cut into desired shapes
spray oil, neutral flavor or corn oil
salt (optional)
Preheat oven to 350 degrees
Place tortilla pieces in a single layer on a large baking ship and spray lightly with oil, toss lightly to coat.
Bake for approximately 10 - 15 minutes. Remove from oven and sprinkle with salt or other seasons of choice such as a mixture of salt, ground cumin and ground garlic
Enchiladas Keeper
Cheddar cheese
onion
1 lg. can chili
Pkg. flour tortillas
1 small can enchilada sauce
1 can cream of mushroom soup
1-1/2 lb. ground meat
1 small pkg. enchilada seasoning mix
Brown meat, add seasonings and soups. Place a spoon of meat in tortilla, add cheese and onion and roll up. Place in baking dish. heat sauce and spread over enchilada, then add cheese and onion. Place in oven to melt cheese.
Huevos Mexicanos
For the salsa asada roja
4 medium tomatoes
1/2 white onion, quartered
3 cloves garlic
3 guajillo chiles
2 chile de arbol
2 tablespoon canola oil
1 chipotle en adobo
kosher salt
For the tomatillo salsa
8 tomatillos, husks removed
1/2 white onion, quartered
3 cloves garlic
2 serrano chiles, stemmed
1/4 cup chopped fresh cilantro
1/2 teaspoon ground nutmeg
kosher salt
For the eggs (huevos)
2 tablespoons butter
6 eggs
kosher salt
fresh ground black pepper
For the salsa asada roja
1. In a large dry cast iron skillet over high heat, toast the guajillos and arbol dry chiles on both sides until they are a deep mahogany but not burnt. Set aside. Next lower the temperature to medium high and add the tomatoes, onions and garlic to the skillet and cook until just a bit charred on all sides. Remove the veggies and set aside. Lower heat to medium. Meanwhile, bring a medium pot of water to a boil and remove from heat. Stem the chiles and seed the guajillos, then place all chiles into the hot water. Use something heavy to keep them submerge ( I used a glass bowl) and let the them rest in the hot water for about 20 minutes.
2. Now transfer the rehydrated chile to a blender (a blender works best at breaking up the leathery flesh of the chiles) and add a 1/4 cup or so of the water they had been soaking in as well as the chipotle pepper and puree into a paste. You may have to scrape the sides of the blender from time to time and you may need to add more liquid. You want to completely break down the chile skins and achieve a semi thick paste.
3. Place the tomatoes, onions and garlic into a food processor and pulse until chopped but still a little chunky. Add the oil to the skillet and then the chile puree. Cook for about two minutes then add the veggie mixture and bring to a boil. Reduce to a simmer and cook for about10 minutes. Salt to taste.
For the tomatillo salsa
1. In a large dry cast iron skillet over medium high heat, add the tomatillos, onion, garlic and serranos and cook until just a bit charred on all sides. In a food processor, add these veggies along with the cilantro and nutmeg and pulse until chopped but still a little chunky. Salt to taste
For the eggs (huevos)
You can fry the eggs anyway you desire but I get pretty consistent results with this method. Take a small to medium sized saucepan with a lid and preheat it to medium heat. Add a couple of tablespoons of butter and melt. Then break 3 eggs in to the butter and close the lid. In about 3 minutes you have perfect sunny side up eggs. You may have to peek in on them the first few times you try this but you will get the hang of it.
Serve the opposing salsas on each side of the eggs and serve with warm flour tortillas and refried beans.
Serves 2 but with some salsa leftovers.
Italian Recipes
Creamy Fettucini Alfredo
1 8-ounce package Philadelphia Brand Cream Cheese, cubed
1/4 cup (3 ounces) Kraft 100% Grated Parmesan Cheese
1/2 cup Parkay Margarine
1/2 cup milk
8 ounces fettucini, cooked, drained
In large saucepan, combine cream cheese, parmesan cheese, margarine and milk. Stir over low heat until smooth. Add fetucini and toss lightly.
Makes 4 servings
Filipino Recipes
Philippine cooking is the familiar blended with the exotic. Just as the Filipinos are part Malay, Chinese and Spanish, so is the cuisine of the seven-thousand-island Philippine nation. One can also taste the subtle hints of Indian, Mexican, Arab and American influences. American contribution to the Filipino kitchen became particularly heavy following WW II when surplus canned foods became widely available because of the shortages of fresh produce. The Filipinos embraced these 'new foods' and turned them into dishes that taste nothing like canned food. For example, by sautéeing canned corned beef with onions and garlic, they created a dish uniquely their own.
Here are some dish suggestions should anyone would like to sample Filipino cooking (whether from recipe or restaurant) - these dishes are fairly traditional and whoever cooks them couldn't go wrong. As one author has put it, exploration of Filipino dishes will not be an arduous trek, because Filipino cooking is easy. Chicken and pork adobo - imagine a rich, dark, well-marinated stew of chicken and pork, with flavors that hint of the vinegar and soy sauce. This dish is probably considered as the Philippine national dish, if ever there is one.
Pork Barbecue
•1 lb. pork (pork belly or lean pork), cut thinly
•salt and pepper, to taste
•1 to 2 cups Mama Sita's Barbecue Marinade
•1 tbsp. calamansi concentrate
•1 tsp. salt
•1/4 tsp. pepper
•bamboo sticks, for skewer
1.Cut pork into thinly slices (or whatever suits to your liking). This makes the meat cook faster in lesser time.
2.Place sliced meat in a bowl and season with salt and pepper. Let sits for 30 minutes.
3.Pour in MS Barbecue Marinade, calamansi concentrate, salt and pepper. Marinate pork for at least an hour or two, or overnight, in the refrigerator.
4.Meanwhile, soak bamboo sticks in water for at least 30 minutes to an hour (or even over night). This prevents the sticks in burning while grilling.
5.Skew pork in bamboo sticks. If you want to use up the excess marinade, be sure to let it come to a boil first, before basting onto grilling meat, to destroy any harmful bacteria.
6.Preheat grill over medium heat.
7.Grill and baste pork until well cooked.
8.Transfer to a serving platter
. Serve with your favorite sauce. Enjoy!
Lechon Kawali (Pan-Roasted Pork)
Pork
•1-1/2 lb. pork liempo (pork belly), cut into serving pieces
•4 cloves garlic, crushed
•1/4 tsp. pepper or 1 tsp. peppercorns
•2 tbsp. salt
•water, for boiling
•oil, for frying
Sauce
•1 tbsp. soy sauce
•2-1/2 tbsp. vinegar
•1 clove garlic, minced
•chili peppers (optional)
1.Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
2.Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
3.Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
4.Drain on paper towels.
5.Mix together all ingredients for the sauce.
6.Serve with chopped lechon kawali.
Other Foreign Recipes
Polish Recipes
Sweet and Sour Kielbasa Recipe
3 lbs. kielbasa, sliced 1/4-inch thick
2 t dry mustard
1/2 t paprika
1/4 c brown sugar
1/4 c lemon juice
2 T Worcestershire sauce
1/4 c vinegar
1/2 c finely chopped onion
2 jars chili sauce
2 T butter
20-oz. can pineapple chunks
Combine mustard, paprika, brown sugar, lemon juice, Worcestershire sauce, vinegar, onion, chili sauce, butter and pineapple in saucepan and simmer for 15 minutes. Add kielbasa and continue cooking for 1 hour. Serve warm. Keeps well in freezer
Kielbasa potato stir-fry Recipe
4 med new red potatoes, cut into 1/4 inch slices
1 package kielbasa sliced into 1 inch pieces
1 med green bell pepper, cut into i inch pieces
1 small onion, cut into 1/2 inch wedges
4 tbsp lite or regular soy sauce
2 tbsp orange juice
1 tsp dried basil leaves
1/4 tsp pepper
This recipe really calls for bratwurst, but I have always used kielbasa ad it is very good.
Heat oil in medium nonstick skillet over medium-high heat. Add potatoes: cover. Cook 5 to 7 minutes or until potatoes are crisp-tender, stirring occasionally. Add kielbasa, green pepper and onion. Cook 6 to 8 minutes or until kielbasa is hot and vegetables are crisp-tender. Add all remaining ingredients; stir to combine.
Savoury Sausage and Sauerkraut
A cold weather favorite. Good served with pierogies or even baked beans.
2 tablespoons butter
1 medium onion, chopped
1/4 cup chopped green peppers
1 large apple, peeled,cored,and chopped
2 tablespoons brown sugar
1/2 teaspoon caraway seeds
3 red potatoes, cleaned and diced
1 1/2 cups sauerkraut, drained,rinsed,& packed
1-2 lb smoked sausage (kielbasa), cut in 3 inch pieces
1. Melt butter in saucepan.
2. Add onion and green pepper.
3. Cook until tender.
4. Add apple, brown sugar, caraway seeds, potatoes, and sauerkraut.
5. Mix well.
6. Place sausage on top of sauerkraut mixture.
7. Cover.
8. Cook over medium-low heat for 40 minutes.
Potato Kielbasa Skillet
large potatoes, cut in bite sized chunks
1 lb kielbasa, sliced
1 cup chopped onions
1 cup chopped green peppers
2 tablespoons vegetable oil
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups water
1 1/2 cups shredded American cheese
In dutch oven, brown potatoes, kielbasa, onion and peppers in oil. 2 Add seasonings and water. 3 Bring to a boil. 4 Cover tightly and cook for 20 minutes on low, stirring occasionally. 5 Uncover and put cheese on top. 6 Simmer until cheese is melted.
