Recipe of the Month

Apple Glazed Turkey With German Lager Gravy

(Serves 10 - 12)

Ingredients:

12-13lb Turkey

2 tablespoons Salt

1 head of garlic (Halved)

1/3 cup apple cider

1 stick of unsalted butter

Gravy:

2 tablespoons vegetable oil

Salt and pepper to taste

1/3 cup flour

1/2 cup cider

12oz Spaten Lager (or any of your favorite lager)

1 bay leaf

Directions:

Season turkey inside and outside with salt, cover and refrigerate overnight. Uncover and stuff turkey with garlic. Place turkey in large roasting pan. Preheat oven to 350 degrees Fahrenheit. Make sure turkey warms up to about room temperature. In small saucepan, combine cider with butter and cook over low heat until butter has melted and is fragrant. Base turkey with cider mixture.

Roast turkey for 30 minutes. Add 2 cups of water to the pan. Roast turkey 2 more hours, until thermometer reads 165 degrees Fahrenheit.

After taking turkey out of the oven, let rest for 30 minutes before carving.

To prepare gravy, heat vegetable oil in a large saucepan. Add turkey neck, wings, and giblets. Cook over medium heat until nicely browned. Remove parts and whisk in flour and season with salt and pepper. Whisk in cider and then lager until smooth. Add 3 cups of water and bring to boil over medium heat; whisk until thickened. Add bay leaf and cook, covered, over low heat for about an hour. Add juices from turkey and bring to a simmer over moderate heat.

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Chicken Carbonara

(Serves 4)

Ingredients:

2 whole boneless skinless chicken breasts (Murray Organic) (cubed)

½ lb bacon (diced)

½ lb double smoked bacon with the rind removed (diced)

1 shallot (diced finely)

1 onion (diced finely)

2 cloves of garlic (diced finely)

4-5 teaspoons of olive oil

1 box linguine pasta

Optional:

1 can drained mushrooms

1 roma tomato (diced)

1 bag of fresh baby spinach

Directions:

In saucepan combine olive oil, shallot, onion and garlic. Sauté on medium low heat until onions/shallots are translucent. Stir in both types of bacon, sauté on medium low heat for 5 minutes, reduce heat to low (continue stirring every minute or so). In separate pot boil water/cook/drain linguine until done-set aside back in pot. In separate pan, cook cubed chicken, until thoroughly done, than add to bacon pan. After bacon is cooked all the way through (after ~15 minutes on low heat) add spinach, mushrooms, tomato and sauté on low heat for another 5 minutes until done. Mix chicken/bacon mixture into cooked pasta, set aside.

Sauce:

2 pints of heavy cream

3-4 egg yolks

1 cup of Italian blend shredded cheese

½ c mozzarella cheese

½ c grated parm cheese

In a bowl, mix egg yolks, heavy cream together, than add cheeses, mix together.

Transfer the sauce from the bowl into the pot with the pasta, chicken/bacon mixture, stir well together. Enjoy!

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Pork Cutlet

Serves 4

Ingredients:

4 pieces Pork cutlet

1 egg

1/2 cup Bread crumbs

1/4 cup oil

1/4 cup flour

Salt and pepper to taste

Method:

Mix flour with bread crumbs in a bowl and set aside.

In another bowl crack open egg and whisk with water

Set up a frying pan with a little bit of oil in the bottom of the pan to fry the pork.

Place a piece of pork in the egg mixture to moisten it.

Then place the pork in the bread crumb mixture to coat it.

Make sure oil is hot before you place the coated pork in the oil. Fry on each side for ~5 minutes on medium heat.

They will be golden brown on each side.

When done, remove from pan and place on paper towel to drain off extra oil.

You can also keep them in the oven on low if you are not serving them right away.

Serve with potato pancakes, apple sauce, and coleslaw.

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Pulled Pork

Serves 4-6

Ingredients:

3-4 lb piece Pork shoulder

Water

1 container Barbecue sauce

Method:

Cut pork shoulder up into fist size pieces (or smaller) and place in a crock pot or a dish for the oven. Add enough water to cover the pieces of pork. Cover and let cook on low if in a crock pot or on 300 degrees Fahrenheit in oven for 8 hours. Remove from water and pull the pieces apart with forks or your fingers. Add barbecue sauce and mix well. Serve on a bun.

___________________________________________________________________________________Sausage and Peppers:

Serves 4 people

Ingredients:

2 large Sweet Vidalia onions

1-2 Red peppers

1-2 Green peppers

1 cup mushrooms (optional)

1lb Bratwurst

Olive Oil

Sugar, salt and pepper to taste

4 Rolls

Method:

Chop onions fine julienne or diced and in pan with 1 tablespoon of olive oil until caramelized. Remove onions from pan, chop red and green peppers (and mushrooms if desired) fine julienne and fry in same pan with another tablespoon of oil until softened. Remove peppers (and mushrooms) from pan and place with onions. Add bratwurst to the pan and fry until browned. Add onions, peppers, mushrooms, and 1 tablespoons of sugar along with salt and pepper to taste. Serve on roll

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Grilled Brats:

Parboil and Grill Method:

Place Rolf's Pork Store Bratwurst in a pot covered with cold water. Bring to a boil. Simmer for ~10 minutes. Finish on the grill. Brats will be done when they are brown in color.

Grill Method:

Place Rolf's Pork Store Bratwurst on a preheated grill for ~30 minutes on low heat. Turn grill to medium the last 5 minutes to achieve grill marks on the bratwurst.

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Leber Suss-Saur (Sweet and Sour Calves Liver):

(serves 4)

3-1/2 oz bacon, diced

1 onion, chopped

12 oz calf liver, thinly sliced

2 tbls flour

1/2 cup dry white wine

1/2 cup sour cream

1 tbls sugar

1 tbls wine vinegar

salt and pepper to taste

Fry bacon over medium heat until browned. Add onion and saute until soft.

Dust liver with flour and saute lightly in pan for 2-3 minutes.

Add the remaining ingredients and simmer for 5 minutes.

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Paprika Cream Schnitzel (Paprika-Rahmschnitzel)

4 slices bacon

1-1/2 pounds veal cutlets (or pork cutlets)

2 tablespoons chopped onion

2 tablespoons Hungarian paprika

salt to taste

1 cup sour cream

1/2 cup tomato sauce

Cook bacon until crisp; remove from skillet, crumble, and reserve. In the bacon drippings, brown veal (or pork); add onion, and cook until lightly browned. Season with paprika and salt. Stir in sour cream and tomato sauce. Cover and simmer 20 minutes until veal is tender (do not boil). Sprinkle with bacon bits. Great with egg noodles or rice. Serves 4.

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Corned Beef

Ingredients:

8-pound corned beef brisket

3 large carrots, cut into large chunks

6 to 8 small onions, roughly chopped

1 large spring of fresh thyme and several parsley stalks tied together (optional)

1 head of cabbage

Salt and pepper to taste

Method

1. Do not rinse. If possible, cut corned beef in half and place in seperate pots with the carrots, onions, and herbs for best results.

2. Cover with cold water; bring to a boil and boil for 1 hour; boil or 1-1/2 hours for a round corned beef. From time to time, skim fat from top as it rises.

3. Discard the outer leaves of the cabbage and cut into quarters, Add to the pot.

* Turn heat to a simmer and cook for 2 hours more or until the meat and vegetables are tender.

4. Serve the corned beef cut into slices and surrounded by the vegetables. Serve with a generous amount of potatoes, boiled in their jackets and mustard.

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German Style Chicken

(Makes 6 servings)

1- 28oz can sauerkraut, rinsed and drained

2- 10.75oz cans condensed cream of potato soup

1/2 cup water

2 tablespoons Worcestershire sauce

1-1/2 teaspoons dried thyme, crushed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

3 or 4 whole boneless chicken breast

Hot cooked Spatzle

Fresh parsley (optional)

Combine sauerkraut, soup and water in a cooker. Then add Worcestershire sauce, thyme, salt and pepper. Add chicken stirring to coat. Cover and cook for 7 to 8 hours on low heat or 3-1/2 to 4 hours on high heat. Using slotted spoon remove chicken. Use a fork to shred chicken. Return to cooker and mix into sauce. Serve over Spatzle; sprinkle with parsley if desired.

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Loaded Bratwurst stew

(makes 6 servings)

4 cups coarsely chopped green cabbage (about 1/2 head)

1lb smoked bratwurst, cut into 1/2" thick slices

(can use whitewurst, bockwurst or kielbasa instead)

1-1/2 cups coarsely chopped round red potatoes

3/4 cups coarsely red sweet pepper (1 medium pepper)

1 medium onion, cut into thin wedges

2- 14oz cans chicken broth (28oz)

1 tablespoon spicy brown mustard

1 tablespoon cider vinegar