Before covid life we had mexican every friday…our eating in ritual has continued that. I just make the margs myself!
Tonight was potato tacos
With mashed potato and cumin
Some chipotle black beans
Pico de gallo
my plate 😉
…to make eggs. Then i said, breakfast for dinner. Then i said sauerkraut and eggs. I googled that and actually found recipes but it led me to kimchi and eggs…..which ended up as kimchi pancake. Am i the only one that falls down that recipe rabbit hole?
So we had kimchi pancake
It was my first try so by no means perfect but this tasted YUM!
I googled korean squash and found something resembling this
I wanted something fresh so i grabbed an heirloom tomato and made a quick dressing of lime ponzu and mayo…it worked
Ha! So kimchi kraut made me want real kraut and sausages somi hit Continental german deli at lunch.
I had the above salad dressing
It kinda looks like the package doesnt it?
I had some red and berlin style kraut and seeet mustard
Add so potatoes and my knacks and swiss sausages…
Im tempted to do it again tonight!
So i bought some kimchi saurkraut (which is yummy by the way….its saurkraut with kimchi seasonings), and had no idea what to do with it. My reference is saurkraut wih potatoes and sausage.
So thats what i did. White rice, potatoes in tamari and shrimp sausage. I basically used a shrimp burger recipe and shaped it as sausages, rolled in foil, froze to firm up and baked them.
Im deep into projects with a short time horizon so wine simmered kraut with grilled sausage sounded like the trick for this saturday
I bought two each neuremberger brats, swiss brats, and smoked brats
A riesling to drink
And here goes the kraut:
One bottle of dry white wine, juniper berries, bay leaf, peppercorns, clove….and its off to simmer
And a potato and beet salad
new years day is usually about snacks and the inevitable greens, sauerkraut, and black eyed peas.
First is a beautiful pile of a new rendition of one of my favorite appetizers. Peppers stuffed with goat cheese, mint and cucumber. The original recipe was for peppadews. At Xmas I found jarred cherry peppers which were nice because of the subtle heat…and then for New Years I used jarred piquillos which were nice and gave a whole new flavor and texture (plus a wide stuffing space)
The simmered sauerkraut hit the pan–this likes at least a three hour simmer and is even better with smoked pork or nice German sausages in the mix. A whole bottle of dry white wine goes in, a little sugar and salt, and juniper berries, a few cloves and a few peppercorns. A bay leaf. This year I added some fresh thyme and Rosemarie…all of the latter to be removed before serving
Deviled eggs! Using vlassic new spice dills and my grandmas spice blend in top of the usual suspects of mayo, mustard and celery seed
Leftover cheese hunks from the night before (ps..I like every Cheese that wicked river makes particularly the steakhouse)…chips and Suzuki crackers and a nice dip with an avocado mixed in (try this sometime…it adds a layer of creamy flavor without distracting form the dips other flavors)
Dinner is the summer kraut, simmered kale and mushrooms in broth, and some smoky black eyed peas.