I haven't really posted about it, but I have morphed from a beer kinda guy to a wine kinda guy. Don't get my wrong, a good whitbier or stout will still have me belly up to the bar, but for drinking around the fire or on the porch, wine is where it's at for me.
It is with great sadness that I find that my last bottle of Dornfelder rotwein is in my cellar. We bought a case of this from our favorite winery, Schmitt und Sonne near Bernkastel in the Mosel valley. Luckily, the Class Six has some Dornfelder that I am itching to try.
I plan on trying more American wines to see what I like from the homeland.
Tuesday, July 17, 2007
Monday, July 9, 2007
Some recipes from last week
I realized I hadn't posted in a while. I also figured that I need to start taking pictures of the stuff I cook. I haven't done that yet, but I will soon.
For the 4th, Sara invited Shawn and Jeannette over and invited Otto over. A crowded house for us. Traditionally, I suppose one should make burgers and dogs, but I really didn't feel like making that so I made marinated some pork blade steaks instead. It's a slightly fatty cut, but it grills up really nice. I also made some potato salad, corn on the cob and zaziki.
Potato salad
8 peeled, chunked and boiled potatoes
4 hard boiled eggs, sliced
1 cup diced red onion
1/2 jar real mayonnaise (not miracle whip-blech)
dash vinegar
celery salt and pepper to taste
cooked bacon to crumble on top
Place all your taters, eggs and onion in a big bowl. Shake on some vinegar, celery salt and pepper. Mix everything around, making sure the spices are spread out. Start spooning out the mayo and mixing it in. Taste, add more spices if you want. Refrigerate. Crumble the bacon on top just prior to serving, otherwise it gets mushy.
Zaziki (Greek garlic, cucumber yogurt dip/spread)
8 oz plain yogurt or lite sour cream
1/2 large English cucumber
minced garlic to taste
1 tsp olive oil
1 tsp white/rice/cider vinegar
Peel and chop your cucumber and place it in a bowl. Add in as much minced garlic as you like. Add in the olive oil and vinegar, mix. Mix in the yogurt or sour cream. Refrigerate for at least 3 hours, overnight is better. Use it on burgers, fajitas, steak sandwiches, salads, as a dip.
German Style Marinated Pork Blade Steaks (Schwenkbraten)
2 lbs of pork blade steaks
1 red onion
1/2 cup olive oil
1 tbsp paprika
Sea salt
Thyme, black pepper, cayenne pepper and curry to taste
Slice the onions into strips and sprinkle with sea salt. Place the meat into a bowl and cover with the onions. Crush the onions into the meat, so the onion juice gets into the meat. Shake on your seasonings, except for the paprika. Stir the paprika into the olive oil, then pour the olive oil over the meat and onions. Cover the bowl tightly, or transfer everything to a gallon Ziploc bag. Let marinate over night. Bring to room temperature before grilling over an open flame. Serve on kaiser rolls, hard rolls, brotchen or baguettes. Top with German mustard, zaziki, ketchup, or curry sauce. Remoulade is good too.
For the 4th, Sara invited Shawn and Jeannette over and invited Otto over. A crowded house for us. Traditionally, I suppose one should make burgers and dogs, but I really didn't feel like making that so I made marinated some pork blade steaks instead. It's a slightly fatty cut, but it grills up really nice. I also made some potato salad, corn on the cob and zaziki.
Potato salad
8 peeled, chunked and boiled potatoes
4 hard boiled eggs, sliced
1 cup diced red onion
1/2 jar real mayonnaise (not miracle whip-blech)
dash vinegar
celery salt and pepper to taste
cooked bacon to crumble on top
Place all your taters, eggs and onion in a big bowl. Shake on some vinegar, celery salt and pepper. Mix everything around, making sure the spices are spread out. Start spooning out the mayo and mixing it in. Taste, add more spices if you want. Refrigerate. Crumble the bacon on top just prior to serving, otherwise it gets mushy.
Zaziki (Greek garlic, cucumber yogurt dip/spread)
8 oz plain yogurt or lite sour cream
1/2 large English cucumber
minced garlic to taste
1 tsp olive oil
1 tsp white/rice/cider vinegar
Peel and chop your cucumber and place it in a bowl. Add in as much minced garlic as you like. Add in the olive oil and vinegar, mix. Mix in the yogurt or sour cream. Refrigerate for at least 3 hours, overnight is better. Use it on burgers, fajitas, steak sandwiches, salads, as a dip.
German Style Marinated Pork Blade Steaks (Schwenkbraten)
2 lbs of pork blade steaks
1 red onion
1/2 cup olive oil
1 tbsp paprika
Sea salt
Thyme, black pepper, cayenne pepper and curry to taste
Slice the onions into strips and sprinkle with sea salt. Place the meat into a bowl and cover with the onions. Crush the onions into the meat, so the onion juice gets into the meat. Shake on your seasonings, except for the paprika. Stir the paprika into the olive oil, then pour the olive oil over the meat and onions. Cover the bowl tightly, or transfer everything to a gallon Ziploc bag. Let marinate over night. Bring to room temperature before grilling over an open flame. Serve on kaiser rolls, hard rolls, brotchen or baguettes. Top with German mustard, zaziki, ketchup, or curry sauce. Remoulade is good too.
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