Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Thursday, March 20, 2014
SANDRA’S KNOCKWURST POTATO N’ CABBAGE DINNER with a MUSTARD DIPPING SAUCE
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I used my brother in law Larry’s homemade ‘Venison Hot Smoky Knockwurst’ that absolutely made this an utmost-terrific dinner... |
Servings: (6)
Prep: 10 Mins.
Steam: 20 Mins.
INGREDIENTS
Knockwurst, Potato N’ Cabbage:
1.5 lb. ring of knockwurst, sliced into ½” thick slices
4 medium russet potatoes, peeled and cut into 1” cubes
½ head green cabbage, cut into 1-1/2” cubes
½ red onion, cut into ¾” cubes
2 tablespoons red wine vinegar
1-3/4 cups hot water
Mustard Dipping Sauce:
1 tablespoon grainy dijon mustard
2 teaspoons French’s mustard
3 tablespoons mayonnaise
--Serve dinner with prepared warm crusty bread slices rubbed with a fresh garlic clove
METHOD
In a 4-qt. heavy-bottom pot, layer half the potatoes, cabbage, onions, and knockwurst, and then repeat. Drizzle pot contents with the red wine vinegar, and hot water.
Cover pot, and place over high heat, and let steam for 20 minutes.
Meanwhile, prepare the grainy mustard sauce by whisking all the ingredients in a small bowl.
Drain liquid from the pot, and serve the steamed knockwurst, potato and cabbage with the mustard dipping sauce alongside, including prepared warm crusty bread slices if you so choose. ~ Enjoy!
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Tip: Feel free to substitute less spicy smoky kielbasa or bratwurst in this recipe, or red or Yukon potatoes as well. It is important to maintain the cut-sizes of the pot ingredients so all are steamed to perfection when done.
Friday, March 14, 2014
Food Wines 2010 Best New Chefs Dinner Photo Recap
Sure, those dark, blurry Twitpics I psoted last night were nice, but heres what the Food & Wines Best New Chefs food really looked like. Congratulations to Jonathon Sawyer and his fromage blanc raviolini for taking home the title!
Heres what these ten incredibly talented chefs created for this very special event:
Roy Choi, Kogi BBQ Truck - Chego meatball in sesame leaf, sweet and spicy sauce, and polenta:
Matt Lightner, Castagna - hearts of Walla onion with BBQ onion glaze, smelt roe:
Clayton Miller, Trummers on Main - pork terrine, pickled tomatillo, smoked mayo:
Missy Robbins, A Voce - Strachiatella cheese, lamb pancetta, pickled ramps:
Jonathon Sawyer, The Greenhouse Tavern - fromage blanc raviolini, stewed tomatoes:
Alex Seidel, Fruition - lamb rib eye, pea and potato risotto, lamb sweetbreads confit:
Mike Sheerin, Blackbird - sepia noodles, fried chocolate, cardamom tofu:
John Shields, Town House - scrambled egg mousse, salmon roe, birch syrup:
Jason Stratton, Spinasse - rabbit Russian salad, beets, peas, tuna maionesse:
James Syhabout, Commis - Parmesan financier, green strawberry conserve, young herbs:
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Heres what these ten incredibly talented chefs created for this very special event:
Roy Choi, Kogi BBQ Truck - Chego meatball in sesame leaf, sweet and spicy sauce, and polenta:
Matt Lightner, Castagna - hearts of Walla onion with BBQ onion glaze, smelt roe:
Clayton Miller, Trummers on Main - pork terrine, pickled tomatillo, smoked mayo:
Missy Robbins, A Voce - Strachiatella cheese, lamb pancetta, pickled ramps:
Jonathon Sawyer, The Greenhouse Tavern - fromage blanc raviolini, stewed tomatoes:
Alex Seidel, Fruition - lamb rib eye, pea and potato risotto, lamb sweetbreads confit:
Mike Sheerin, Blackbird - sepia noodles, fried chocolate, cardamom tofu:
Jason Stratton, Spinasse - rabbit Russian salad, beets, peas, tuna maionesse:
James Syhabout, Commis - Parmesan financier, green strawberry conserve, young herbs:
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