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Pear & Green Bean Stew with Bacon - (Makes 6 to 8 servings)

 

Ingredients:

1 1/2 lbs. fresh or frozen green beans

10 to 12 thin slices Lean center-cut bacon

1 sprig savory, or 1/4 teaspoon dried

8 small firm pears

Pinch of sugar

Salt & ground black pepper

1 tablespoon flat-leaf parsley, finely chopped

 

 

1.  Trim the beans and, depending on their length, cut in half or thirds.

 

2.  Cut the bacon into small strips and place in a large cold saucepan.  Cook over medium heat until the fat has been drawn out.  Add 1 1/4 cups water, the beans, and the savory.  Cover and simmer over medium heat for 30 minutes, adding a few more tablespoons of water if the beans start to cook dry.

 

3.  Peel the pears and remove the stems.  Put the whole pears in a separate saucepan with the pinch of sugar.  Add water to cover and simmer over medium heat for 0 minutes, or until the pears can be easily pierced with a knife.  Remove the pears from the pan and drain.

 

4.  Carefully season the beans with salt and pepper, then garnish with parsley.  Put the beans in a serving dish and place the pears on top.  Serve hot.

 


 

Haddock Fillets in Mustard Sauce - (Makes 4 to 6 servings)

 

Ingredients:

2 lbs, fresh or frozen & thawed haddock fillets

2 tablespoons lemon juice

1 tablespoon unsalted butter

1 shallot, peeled & minced

1/2 cup dry white wine

1 bay leaf

1 cup light cream

2 tablespoon Dijon mustard

Salt & round black pepper

 

 

1.  Rinse the fish under cold running water, pat dry with paper towels, and drizzle with lemon juice.  Set aside.

 

2.  Melt the butter in a large skillet and sauté the shallot over medium heat until translucent.  Add the wine, bay leaf and stir well.  Place the fish in the skillet and cover.  Reduce the heat and simmer for 10 minutes.  Remove the fish from the sauce and set aside.

 

3.  Whisk the cream and mustard into the sauce.  Bring to a boil and immediately reduce the heat.  Simmer until the sauce thickens. Season with salt and pepper.

 

4.  Return the fish o the sauce and heat thoroughly over very low heat, bringing the liquid barely to a simmer.  Be sure the sauce does not boil or the fish may break apart.  When done, remove the bay leaf and serve immediately.

 


 

Bratwurst in Beer Sauce - (Makes 4 servings)

 

Ingredients:

6 bratwurst

2 tablespoons vegetable oil

1/2 (12 oz.) bottle dark beer, plus more to taste

6 gingersnaps, crushed

Salt & ground black pepper

Pinch of sugar

 

 

1.  Put the bratwurst in a large skillet and barely cover with water.  Gently simmer for 10 minutes to prevent them from bursting while cooking.  Remove them from the water and drain.

 

2.  Heat the oil in the same skillet and sauté the bratwurst over medium heat until lightly browned on all sides.  Take them out of the skillet and keep warm.

 

3.  Deglaze the pan with the beer.  Add the gingersnaps and simmer over low heat until the gingersnaps are completely dissolved, stirring the sauce occasionally.  If you like the sauce a little thinner, add more beer.  Season with salt and pepper. Pour the sauce over the bratwurst and serve.

 


 

Breaded Ham Slices - (Makes 4 servings)

 

Ingredients:

2 cups milk

1/4 teaspoon ground nutmeg

4 thick slices ( 1 lb.) boiled & lightly smoked ham

1 egg

2/3 cup dry breadcrumbs

1/4 cup vegetable oil

 

 

1.  Pour the milk into a large shallow dish and stir in the nutmeg.  Add the ham and marinate for 2 to 3 hours at room temperature.

 

2.  Remove the ham from the marinade and pat dry with paper towels.  Discard the marinade.  Pound each slice of ham a few times.  Lightly beat the egg in a shallow baking dish.  Spread the breadcrumbs on a platter right next to it.  Dip the ham slices, one at a time, first in the egg, then in the breadcrumbs.  Make sure both sides are well coated.

 

3.  Heat the oil in a large nonstick skillet and sauté the ham slices on each side until golden, carefully flipping them over once.  Serve hot.

 


 

Tender Beef & Onion Stew - (Makes 6 servings)

 

Ingredients:

2 bay leaves

Salt

3 tablespoons vegetable oil

2 lbs. top round roast, cut into 1 1/2 inch cubes

3 large yellow onions, thinly sliced

1 (14.5 oz.) can beef broth, or 2 cups homemade

2 hole cloves

6 black peppercorns

4 slices lemon'2 tablespoons dry breadcrumbs

Ground black pepper

 

 

1.  Crush the bay leaves with some salt using a mortar and pestle.

 

2.  Heat the oil and brown the meat in a large saucepan. Add the onions and cook until they are translucent.  Add the broth, cloves, peppercorns, lemon slices, and crush bay leaves.  Stir and cook over low heat for 45 minutes. Check for liquid very so often and add water as necessary.

 

3.  Remove the lemon slices and cook the meat for 1 hour 15 minutes more, or until tender.  Add the breadcrumbs to thicken the sauce and season with salt and pepper.


 

Potatoes & Apples with Bratwurst - (Makes 6 servings)

 

Ingredients:

2 lbs. russet potatoes, peeled & quartered

2 lbs. tart cooking apples, cored, peeled, & cut into chunks

1 tablespoon sugar

1 tablespoon cider vinegar

6 thin slices lean center-cut bacon

2 medium yellow onions, halved & thinly sliced

2 tablespoons vegetable oil

1 lb. sausage (blood sausage, bratwurst, or other)

1/4 cup hot milk

1 tablespoon unsalted butter

Salt & ground black pepper

Pinch of ground nutmeg

 

 

1.  Bring the potatoes to a boil in salted water and cook until tender.  Drain.

 

2.  Ina separate pot, cook the apples with the sugar, vinegar, and 2 to 3 tablespoons water until tender, but not falling apart, 10 to 15 minutes.

 

3.  Place the bacon in a cold skillet.  Cook over medium t high heat until crisp. Add the onions and sauté until golden brown.  Remove from the skillet and set aside.

 

4.  Heat the oil in the same skillet and sauté the sausage until brown and crisp.  Cut the sausage into 1/2 inch slices.

 

5.  Combine the potatoes and the apples, then mash them coarsely.  Stir in the milk and butter, then season with salt, pepper, and nutmeg.

 

6.  Put the potato mixture in a serving bowl and top with the onions, bacon, and sausage.  Serve at once.

 


 

Pork Roast with Beer Glaze - (Makes 6 to 8 servings)

 

Ingredients:

3 lbs. boneless pork shoulder roast

Salt & ground black pepper

2 cloves garlic, crushed

1 tablespoon clarified butter

1 teaspoon caraway seeds

Pinch of ground marjoram

2 medium yellow onions, halved & thinly sliced

1 (12 oz.) bottle lager beer

 

 

1.  Preheat the oven to 375 degrees F.

 

2.  Wash the pork and pat dry with paper towels. Cut a diamond pattern (each diamond should be about 1-inch long) into the fat side using a sharp knife.  This will produce a crispier crust.  Rub he park with salt, pepper, and garlic.

 

3.  Heat the clarified butter in a large skillet and brown the pork on all sides. Place fat side down in a roasting pan and pour the fat from the skillet plus 1 cup hot water over it.  Sprinkle with caraway seeds and marjoram.  Arrange the onion slices around the meat.  Cover and roast for 1 hour.

 

4.  Uncover and turn roast fat side up.  Increase the oven temperature to 425 degrees F and cook for another 30 to 45 minutes, basting frequently with beer.  The meat is done when a meat thermometer registers 165 degrees F and the crust is brown and crunchy.  Let the roast rest for 10 minutes before carving.

 

5.  Deglaze the pan with the remaining beer and, if necessary, with 1/2 cup hot water or more.  Strain the gravy into a small saucepan.  Simmer to thicken.  Season with salt and pepper.  Cut the meat into thin slices and serve the gravy separately.

 


 

Perch with Capers in Wine Sauce - (Makes 6 servings)

 

Ingredients:

6 to 8 skinned ocean perch fillets

Juice of 1 lemon

Salt

4 large tomatoes, or 6 medium

1/4 cup drained capers

2 tablespoons finely diced tart cooking apples

2 tablespoons finely chopped yellow onion

2 tablespoons finely chopped seedless cucumber

2 tablespoons finely diced Black Forest ham

2 tablespoons unsalted butter, chilled

1/2 cup dry white wine

4 slices Swiss cheese

Ground black pepper

2 tablespoons flat-leaf parsley, coarsely chopped

 

 

1.  Rinse the fish fillets under running water and pat dry with paper towels.  Put them on a large platter and sprinkle with the lemon juice and salt.  Set aside.

 

2.  Bring water to a boil in a large pot and blanch the tomatoes for 1 minute to loosen their skins.  Take them out with a slotted spoon, drain, and cool.  Core, peel, halve, and seed the tomatoes.  Cut into1/4 inch slices.

 

3.  Preheat the oven to 35o degrees F.  Grease an oven-proof dish large enough to hold the fish in a single layer.  Spread the tomato slices on the bottom of the dish and place the fish on top.

 

4.  Mix the caper, apple, onion, cucumber, and ham, then spread the mixture evenly on the fillets.  Cut the butter into small chunks and sprinkle it over the fish. Bake for 15 minutes.

 

5.  Pour the wine over the fish and top with the cheese. Bake for 10 minutes, or until the fish is opaque and cooked through.

 

6.  Season with salt and pepper, then garnish with parsley.  Serve immediately with plain rice.


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