Dish! - 2022 Issue 9 - Oktoberfest Edition

Jalapeno Brat & potatoes

Peppers & onions

2

1 cup Red peppers (361251)

into

1 cup Green peppers (361260)

1

into

Jalapenos (361280)

oil (620591)

Jalapeño Brat with PepPers, onions & potatoes

brats

bavarian Pretzel Sticks

Schnitzel

2 each 10 oz Pork, (936932) cubed tenderized

As needed Panko (415090)

As needed Flour seasoned with salt & pepper

As needed Egg wash

Whisked Combine 2 eggs & 1/4 cup milk

PREP | You can leave as is, or use a meat mallet to pound it thinner. Set up a breading area with 3 bowls or pans. In the first pan add seasoned flour, second pan egg wash, third pan panko. Dip the pork into the flour, then egg wash, then panko. In a skillet with oil, fry the schnitzel until browned on one side, flip to brown the other side and internal temp reaches 145º.

YIELD | 3-4

German Green beans

1 1/2 lbs Green beans (380560)

1/2 lb Bacon chopped (924600)

1/4 cup Apple cider vinegar (640000)

1/4-1/2 cup Brown sugar (474420)

PREP | Blanch the beans for 1 minute, drain. In a skillet fry the bacon, when the bacon is almost crisp, add the green beans, apple cider vinegar, and brown sugar. Cook the green beans to your desired tenderness.

YIELD | 3-4

Spaetzle

1 lb Spaetzle (983770) thawed 2 oz Olive oil (620591)

As needed Salt & pepper

As needed Garlic powder (472341)

As needed Garnish with lemon & parsley

PREP | In a pan of boiling water, add spaetzles, boil for approx. 1 minute. Drain. In a sauté pan over medium high heat add the olive oil, toss the spaetzle with the oil, season with the salt, pepper, and garlic, continue to sauté until lightly crusted.

YIELD | 3-4

Mushrooms & Gravy

1 cup Brown gravy (504070 ) made as directed

1 lb Sliced mushrooms (360940)

2 tsp Tarragon (472401)

PREP | In a sauté pan with some butter melt and add the mushrooms, sauté until tender, add the prepared gravy, and tarragon. Coat the mushrooms. The mushrooms should be coated, not swimming gravy.

Build your family plate.

YIELD | 3-4

Schnitzel is a thin slice of meat usually pounded with a meat tenderizer and commonly breaded before frying.

Reuben Brat

2 each Jalapeño brats (931963) cooked to 160º, split in halves lengthwise

2 each Slices marble rye (986400)

As needed Butter (995090) soften

3 oz Kraut (610560) drained and heated

2 each Slices pepper jack cheese (909220)

2 oz Signature sauce (632510)

Reuben brat with german potato pancakes

PREP

Spread the butter onto one side of each piece of bread. Place onto griddle, top with cheese, brats, kraut, and signature sauce.

until browned, finish sandwich, placing top & bottom together, cut into half, serve with potato pancakes.

YIELD

German potato pancakes

1 bag Tator tot mix (604740)

1

Hot water, 180º

1 cup Minced onion (361045)

As needed Salt, pepper & garlic powder

taste

PREP

YIELD

APPLE CINNAMON BRAT

Apple Cinnamon Brat & spaetzle

1-2 each Apple cinnamon brats (931958) cooked to 165º

1 cup Spaetzle (983770)

PREP | Cooked as directed

YIELD | 1

Red cabbage

10 cups Head of red cabbage, medium size, shredded into 1/4” strips (380253)

1 each Large onion (361045) rough chopped

2 each Apples (370720) peeled, cored and medium diced

1/4 cup Butter (995090)

1/2 cup Balsamic vinegar (641131) 1/4-1/2 cup Sugar (474070)

As needed Salt & pepper

PREP | Melt the butter in a pot, add onions and cabbage, cook until it starts to wilt. Add remaining ingredients, bring to a light simmer. Simmer until all ingredients are cooked tender. Approx. 20-30 minutes.

YIELD | 6

Charred corn

1 each Ear of corn (961702)

As needed Lemon pepper seasoning (400061)

As needed Parsley chopped (361160)

PREP | If using frozen corn, place thawed corn onto a grill, char the corn on all sides. If using fresh, blanch before placing on the grill. After charred, cut off the cob, toss with seasoning, add butter if you desire, top with parsley.

Build your plate.

YIELD | 1

SKINLESS APPLE CINNAMON BRATWURSTS

(931958 - 10/1.5 lb)

SHREDDED RED CABBAGE

(380253 - 1/5 lb)

Breakfast Skillet

5-6 each Mini potato pancakes (961570) cooked as directed

2 each Eggs (380130)

1 Tbsp Green onion (361010) diced

1 Tbsp Red pepper (361251) diced

1 Tbsp Onion diced (361045)

2 oz Cheese sauce (430308) heated

1 each Beer cheese brat (931964) cooked

PREP | Whisk the eggs, sauté the peppers and onions with butter, scramble the eggs with the peppers & onions, cook until done.

Build the plate, potatoes, topped with eggs, drizzled with cheese sauce, served with brat.

Optional, garnish with parsley or diced green onion.

YIELD | 1

SKINLESS

BRATS FOR BREAKFAST?

NOT?

Apple Cinnamon Brat with Pancakes

1 each Apple cinnamon brat (931958) cooked

3 each Pancakes (422410)

PREP | Cook as directed

YIELD | 1 Apple Compote

3 cups Apples (370170) peeled, cored and diced

1/2 cup Toasted walnuts or pecans (461181) (462068)

1/2 tsp Cinnamon (472248)

1/2 tsp Nutmeg (472391)

2 Tbsp Butter (995090)

1/4 cup Brown sugar (474420)

Dash Vanilla (470091) optional

PREP | Melt the butter in a pot, add the apples, cook for approx. 5 minutes until apples start to soften. Add remaining ingredients, continue to cook until apples are soft. Approx. 5-10 more minutes.

When serving the pancakes, top with the compote, serve with syrup.

YIELD | 4

Compote: fruit preserved or cooked in syrup.

Beer Cheddar Brat

1 each Beer cheddar brat (931964)

1 each Brat bun (998260)

3 oz Kraut (610560) drained and heated

1 1/2 oz Grain mustard (562101)

german potato salad

4 lbs Red potatoes (380040) diced 1/2 inch skin on 2 lbs Bacon (964600) chopped

2/3 cup Apple cider vinegar (640000)

1/2 cup Sugar (474070)

3 Tbsp Dijon mustard (560212)

3 Tbsp Minced garlic (391020)

As needed Salt & pepper to taste

1/2 cup Fresh parsley (361163) chopped

1/2 cup Green onions (361010) diced

PREP | German potato salad – boil potatoes until tender, drain and set aside. Cook bacon in a skillet until crispy, drain and reserve the bacon grease. Toss the bacon grease with remaining ingredients pour over the potatoes and toss. Adjust the favors to your liking.

Cook brat. They can be grilled, oven cooked or skillet. Build your plate.

YIELD | 12-14 servings

FRESH

charcuterie

TEXAS

Hendl - Roasted Chicken

1 each Pretzel (906958) baked as directed

1 each Whole chicken cut in half (972810)

1 Tbsp Paprika (472001)

1/2 tsp Salt (473161)

1/2 tsp Black pepper (472538)

1/2 tsp Celery salt (472191)

1/2 tsp Ground rosemary (470080)

2 Tbsp Olive oil (620591)

2 oz Brew pub sauce (562170)

2 oz Cheese sauce (430308)

2 oz Signature sauce (632510)

PREP | After cutting the chicken into halves, rub with the oil, mix the seasonings. Rub the chicken with the seasoning, place onto a rack, roast at 375º until internal temp reaches 165º. Serve with jumbo pretzel and sauces.

YIELD | 2

SOFT MEGA BAVARIAN PRETZEL

(906958 - 8/16 oz)

FRESH CHICKEN WHOLE ROTISSERIE

(972810 - 12/3.2-3.5 lb)

HENDL IS THE AUSTRO-BAVARIAN WORD FOR ROASTED

pretzel

EXTRA VIRGIN OIL OLIVE

(620591 - 1/1 gal)

sauces

Food for Thought: Origins of American Classics

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