Wiener Schnitzel vom Schwein mit Kohl und überbackene Kartoffeln

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Wiener Schnitzel vom Schwein mit Kohl und überbackene Kartoffeln

Wiener Schnitzel 

Ingredients:
4 pork chops (about 4 ounces each), pounded very thin, scallopini style
Salt
Freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
2 tablespoons water
2 cups plain, dry bread crumbs
Vegetable oil, for frying
Lemon wedges, for service
Directions
Pat the chops dry with paper towels. Season them with salt and pepper. Set up a standard breading procedure in 3 shallow bowls or pie plates. Put flour in 1, eggs and water in another, and bread crumbs in the last. Beat the eggs and water together. Dredge each of the veal cutlets first in flour, then egg wash and then the bread crumbs. Transfer the coated cutlets to a platter.

Heat a large straight sided skillet, filled half way up with vegetable oil, over medium-high heat. Carefully, transfer the coated cutlets into the hot oil to fry. Since they are so thin, the veal will cook very quickly, about 2 minutes per side. Drain the cutlets on a paper towel lined plate.

Inspired by: http://www.foodnetwork.com/recipes/paula-deen/wiener-schnitzel-recipe/index.html?oc=linkback

Sauce:

Ingredients

3 ounces chopped onion
3 ounces sliced mushrooms
1 ounce red wine
1/2 ounce sour cream
3 ounce brown gravy
1 teaspoon Worcestershire sauce

Directions
Add chopped onion and mushrooms to the pan, and then saute. To finish, add red wine, Worcestershire sauce, sour cream, and brown gravy. Place on serving dish and top with sauce from pan.

Inspired by at: http://www.foodnetwork.com/recipes/homemade-schnitzel-recipe/index.html?oc=linkback

Cabbage:

Ingredients
2 tablespoons extra-virgin olive oil
1 small onion, sliced
1/2 head of cabbage, shredded
1/3 cup white or apple cider vinegar, eyeball it
2 rounded tablespoons sugar
1 teaspoon mustard seed
Salt and pepper

Directions
Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

Inspired by: http://www.foodnetwork.com/recipes/rachael-ray/sauteed-red-cabbage-recipe/index.html?oc=linkback

Scalloped Potatoes:

Ingredients

1 1/2 cups heavy cream
3 bay leaves
2 sprigs fresh thyme, plus more to finish
2 garlic cloves, chopped
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
Unsalted butter
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling
Directions
Preheat the oven to 400 degrees F.

In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.

While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.

Inspired by: http://www.foodnetwork.com/recipes/tyler-florence/scalloped-potato-gratin-recipe/index.html?oc=linkback

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Pork Loin Roast with Mustard Sauce, Guinness Boiled Cabbage, and Crock-Pot Black-Eyed Peas

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Roasted Pork

Ingredients:

3.5 lb center-cut bone-in pork loin (rib) roast
McCormick’s Apple & Sage Pork Chop Seasoning
1/2 cup olive oil

Directions:

Preheat oven to 375°F. Whisk oil with spice mix.  Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. Cover pork loosely with foil and roast 1hr and 45 min. Internal temp should be 170 degrees.

Mustard Sauce

Ingredients:

  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/4 cup white wine
  • 3 garlic cloves, minced
  • 1/4 cup flour
  • 1 tablespoon butter
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 cup of sherry

Directions:

Melt butter in pan. Add flour and cook for one minute on medium heat whisking constantly until creamy. Add wine and garlic. Bring to a boil; cook for 2 minutes.  Add broth; cover and cook for 8-10 minutes Stir in the butter, sherry, mustard and Worcestershire sauce; heat through. Serve with pork.

Inspired by: http://www.tasteofhome.com/Recipes/Pork-Chops-with-Mustard-Sauce

Guinness Braised Cabbage

Ingredients:

  • 1 tablespoon olive oil
  • One head of cabbage shredded
  • (8 fl oz) Guinness
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

Heat the oil in a frying pan over medium-high heat.Mix in cabbageand cook about 2 minutes. Pour in the Guinness. Season with salt and pepper.
Reduce heat to medium, cover frying pan, and continue cooking 5 minutes, or until cabbage is tender.

Black Eyes Peas

Ingredients:

6 cups water
1 cube chicken bouillon
1 pound dried black-eyed peas, sorted and rinsed
1 onion, diced
2 cloves garlic, diced
1 green pepper, stemmed, seeded, and diced
1 jalapeno chile, seeded and minced
1 pork chop with bone
1/2 teaspoon cayenne pepper
salt, to taste
1 teaspoon ground black pepper

Directions:

Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, green pepper, jalapeno pepper, pork chop, cayenne pepper,  salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

Inspired by: http://allrecipes.com/recipe/slow-cooker-spicy-black-eyed-peas/

Cabbage Rolls with Twice Baked Sweet Potatoes

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Cabbage Rolls  with Twice Baked Sweet Potatoes

Ingredients

  • 1 medium head cabbage
  • 1-1/2 cups chopped onion, divided
  • 1 tablespoon butter
  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes
  • 4 garlic cloves, minced
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons salt, divided
  • 1 cup cooked rice
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1 pound lean ground beef (90% lean)
  • 1/2 cup red wine
  • 1/2 cup V8 juice, optional

Directions

  • In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.
  • In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, red wine, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
  • Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef over mixture and mix well.
  • Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
  • Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°. Yield: 4 servings.

Inspired by: http://www.tasteofhome.com/Recipes/Classic-Cabbage-Rolls

Twice Baked Sweet Potatoes

Ingredients

  • 6 sweet potatoes, even in size and scrubbed
  • 4 tablespoons brown sugar
  • 4 tablespoons butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Salt and freshly ground black pepper

Directions

Preheat oven to 375 degrees F.

Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.

Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.

Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

Courtesy of http://www.foodnetwork.com/recipes/neelys/twice-baked-sweet-potatoes-recipe/index.html