tomatillo chicken, Mexican sour cream rice
Dr Pepper pulled pork, brioche buns, corn on the cob
hatch chile carbonara, salad
pulled pork taquitos, black beans, best ever queso
crockpot white chicken chili, Poogan's Porch biscuits
beef with broccoli, rice

Monday, August 31, 2015

Wiener Schnitzel

We spent a wonderful few weeks in Germany, Belgium, Austria and the Czech Republic. Besides Miss F having sausage at nearly every meal, her favorite food was Wiener Schnitzel, but it had to be true Wiener Schnitzel, she wasn't a fan of the Schweine Schniztel at all.  I made a double recipe, with half made of veal and half made of pounded out pork loin.  Miss F was a huge fan.  She especially loves squeezing copious amounts of lemon juice on each piece.  I adapted the recipe from Bon Appetit.  The best Wiener Schnitzel we had on our trip was in Berlin.  If you ever visit, be sure to give Ottenthal a try.
Wiener Schnitzel

1 cup flour
3 teaspoons kosher salt, divided, plus more for seasoning
2 large eggs
2 tablespoons heavy cream
2 cups fine plain dried breadcrumbs
½ pound veal scaloppine or eye round, cut across the grain into 4 equal pieces
Freshly ground black pepper
2 cups vegetable oil
3 tablespoons unsalted butter
1 lemon, cut into 4 wedges

Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 teaspoon salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 teaspoons salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8"-1/16" thickness, being careful not to tear. Season lightly with salt and pepper.

Prop a deep-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350°F. Add butter to skillet and adjust heat to maintain 350°F.

Dredge 2 veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to paper towel-lined sheet. Repeat with remaining veal slices.

Divide veal among plates. Garnish with lemon wedges.
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Thursday, August 27, 2015

Sopapilla Cheesecake Bars

I first had these at a pool party years ago, same great pool party that I discovered the magic sausage swirls.  I joined a fantasy football league this year, first time ever.  The amazing Confections of a Foodie Bride hosted the draft, complete with her famous margaritas and a nacho bar that was to die for.  I decided to bring these desserts because I could make them a day ahead and they transport easily.  They couldn't be any easier to make and they are completely addictive to eat.  I am glad I had somewhere to take them, or else I might have eaten the whole pan.
Sopapilla Cheesecake Bars

2 cans 8-ounce refrigerated crescent rolls
2 packages 8-ounce cream cheese, softened
1 ½ cups sugar
1 teaspoon vanilla
½ cup butter, melted
1 tablespoon ground cinnamon

Preheat the oven to 350 degrees. Unroll one can of the dough and place in the bottom of a 9x13 glass baking dish, stretch the dough to cover and press the perforations to seal. Beat together the cream cheese, 1 cup of the sugar and the vanilla. Spread the cream cheese mixture over the top of the crescent rolls in the pan. Unroll the second can of dough and place on top of the cream cheese layer, stretching and pinching the seams to cover the cream cheese completely. Pour the butter over top. Mix the remaining sugar with the cinnamon; sprinkle over the melted butter. Bake for 30 minutes. Cool for 20 minutes, refrigerate and cut into bars when ready to serve.
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Monday, August 24, 2015

Poogan’s Porch Biscuits

I must confess that I have never cooked with shortening before. I have used it to grease the griddle when making pancakes, but that is the only thing I have ever used it for. We spent a week in Beaufort and Charleston, one of the best things I ate was the biscuits at Poogan's Porch.  And I also loved that they had braised short ribs on the kids' menu, which made Miss F quite happy.  I was so excited to try to make them at home, but I was quite nervous to use shortening.  I was nervous for no reason.  These biscuits were perfect, exactly like the ones in the restaurant.  C was a huge fan, which was surprising since he was quite wary of a new biscuit recipe.  Thanks to Katherine Ave for the recipe.
Poogan’s Porch Biscuits

2 cups sifted self-rising flour
2 teaspoons baking powder
2 tablespoons sugar
½ cup shortening
1 cup buttermilk

Preheat the oven to 350 degrees. Stir together the flour, baking powder and sugar. Cut in the shortening with a pastry cutter until coarse crumbs are formed. Stir in the buttermilk until just combined. Pat the dough into a ½ inch thick rectangle on a floured surface. Cut using a biscuit cutter and place on a lightly greased baking sheet. Bake for 12 to 15 minutes, until golden brown.
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