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| A Rantburg Ramadan – First Blood™ |
| 2006-10-10 |
| The Active Index of Rantburg Recipes – 10-10-06 A Rantburg Ramadan™ A Rantburg Ramadan Part II™ More Rantburg Ramadan™ Son of A Rantburg Ramadan™ The Son of Rantburg Ramadan Returns™ The Bride of Rantburg Ramadan™ A Rantburg Ramadan – The Prequel ™ A Rantburg Ramadan – The Sequel ™ A Rantburg Ramadan Strikes Back™ Revenge of the Rantburg Ramadan™ Rantburg Ramadan Battles the Roller Maidens from Outer Space ™ Crouching Rantburg Hidden Ramadan™ Rantburg Ramadan’s Flying Circus™ Post # 1: Italian Meatballs Accompaniment for Pasta Submitted by Zenster Post # 2: Mixed Grill Italian Main Course Submitted by Zenster Post # 3: Preparation time correction for Mixed Grill Submitted by Zenster Post # 4: Deep Fried Sausage Italian Garnish Submitted by Zenster A Rantburg Ramadan Meets Abbot and Costello™ Post # 1: Pinchos Morunos Spanish Pork with Moorish Spices Submitted by Zenster Post # 2: Wine Stewed Pork Spanish Main Course Submitted by Zenster Post # 3: Arroz Espangnol Spanish Rice Submitted by Zenster |
| Posted by:Zenster |
| #6 PS: Thank you, ex-JAG. |
| Posted by: Zenster 2006-10-10 23:43 |
| #5 yumm |
| Posted by: Clkethel OHlkdj 2006-10-10 23:42 |
| #4 Sausage and Sauerkraut Hash German Main Course Preparation Time: 30 Minutes Serves: 4-8 People Ingredients: 10-15 Peeled and Parboiled Red or White Potatoes 1 Cup Sauerkraut (drained) ½ -1 Pound of Smoked Bratwurst or Polish Sausage (sliced into coins) ½ - 1 Stick Butter ¼ - ½ Tsp Ground Black Pepper Salt to taste Preparation: While warming a large skillet over low heat, slice the potatoes into large coins. Melt butter in the pan and add the potatoes. Increase the heat to medium low and cut the sausages into coins, then and add them to the pan. Drain the sauerkraut and wring it out in a tea towel or layers of paper towels. Once the meat has begun to brown, stir in the sauerkraut with the potatoes and sausage. Add salt and pepper to taste and continue cooking the mixture. Add extra butter if the pan dries out and avoid stirring the pan too much. Let a nice crust form and try to turn over the pan’s contents in only one or two pieces. The hash is finished when the potatoes are browned. |
| Posted by: Zenster 2006-10-10 23:42 |
| #3 Bixemad Danish Hash Preparation Time: 30 Minutes Serves: 4-8 People Ingredients: 5-10 Peeled and Parboiled Potatoes 1-3 Yellow Onions (minced fine) ½ Pound of Cooked Ham ½ - 1 Stick Butter ¼ - ½ Tsp Ground Black Pepper Salt to taste Options: Shredded or minced leftover beef is also traditional Grated Monterey Jack or Tilsit Preparation: While warming a large skillet over low heat chop the potatoes into very small dice. Melt butter in the pan and add the potatoes. Increase the heat to medium low and cut the onions into small dice, then and add to the pan. Cube the ham and add after the onions have become soft and transparent. Add salt and pepper to taste and continue cooking the mixture. Add extra butter if the pan dries out and avoid stirring the pan too much. Let a nice crust form and try to turn over the pan’s contents in only one or two pieces. The hash is finished when the potatoes are browned. If desired, garnish with the grated cheese and top with poached or fried eggs. Note: This dish is a great way to use all types of leftover meats. |
| Posted by: Zenster 2006-10-10 23:33 |
| #2 Weiner Schnitzel Breaded Cutlets Preparation Time: 45 Minutes Serves: 4 People Ingredients: 1-2 Pounds Boneless Veal or Pork Cutlets (center cut loin pork chops are good) 2 Large Eggs 1-2 Cups Fresh White Breadcrumbs (crusts removed) ½ -1 Stick Butter 1-2 TBS Water ½ -1 Cup White flour ½ TSP Salt ¼ - ½ TSP Ground white pepper 1 Lemon Optional: Non-Pareil Capers Preparation: Bring the meat and eggs to room temperature. Mix the flour, salt and white pepper. Pound the chops or cutlets with a tenderizing hammer. For thick cuts, use the serrated face. For thinner pieces, use the flat face or side of the hammer. If cobbling together small pieces, fold into cling wrap and use gentle blows with the hammer’s smooth face to join them together. The final portions should be about the size of your hand and one quarter of an inch thick. Dredge both sides of the cutlets in the flour mixture and place them on waxed paper to rest. Remove all crusts from the white bread (2 slices per serving) and use a food processor to shred into them into medium size crumbs. Have the breadcrumbs ready in their own pie tin or shallow plate. Dredge the cutlets in the flour mixture for a second time. Break the eggs into another pie plate, add the water and beat until creamy. Dredge the cutlets a third time and allow to rest for at least five minutes before proceding. Take each cutlet and drag it through the egg wash before coating it with the breadcrumbs. Lay the egg-washed cutlet onto the breadcrumbs and scatter more of them across the upturned face. Gently press them into the flour and egg paste, making sure to coat the edges as well. Build up a substantial layer of the crumbs on each cutlet. Lay each coated portion aside on the wax paper and allow them to rest for at least ten to fifteen minutes. This is critical in order to let the coating adhere properly so it does not break up while frying. While the cutlets finish resting, preheat a large skillet over low heat. Melt half the butter in the pan and wait for it to begin foaming. Temporarily raise the heat to high so the pan does not cool off when introducing the meat. Place the cutlets in the pan and continue until all of the cutlets are frying. Gently move each one slightly back and forth as you place them in the pan to assure that they do not stick down. Decrease the heat to medium-low. Watch closely to avoid scorching the meat. Turn each cutlet only once as soon as it is a golden brown underneath. Add more butter as needed. Finish frying them and place each one on a platter covered with paper towels to drain and rest for three minutes. Garnishing with wedges of lemon. Capers may also be served with this dish. Notes: The German word “schnitzel” means “cutlet” or also “shred”. This refers to how a single portion can actually be made out of several small pieces or shreds of meat. While tenderizing the meat, individual pieces can be smeared together with the hammer and formed into one large serving. Fresh breadcrumbs are the secret to this fabulous Austrian dish. Unlike regular dried crumbs, they will not absorb as much grease and tend to yield a much lighter crust. |
| Posted by: Zenster 2006-10-10 23:26 |
| #1 I love your titles, Zenster! Sure, fasting must be rough, but coming up with a pork recipe and a grabby title every day for a month sure is a bitch! |
| Posted by: exJAG 2006-10-10 18:17 |