Chef Boy I Be Illinois Schwabisch Kartoffelsalat German Potato Food

SCHWABISCHER KARTOFFELSALAT (GERMAN POTATO SALAD - SWABIAN-STYLE)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
• Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.

FAMILY FAVORITE POTATO SALAD! (GERMAN KARTOFFELSALAT)

Steps:

• In a large covered pot, bring potatoes to a boil in enough salted water to cover by at least 1 inch. Lower heat to a simmer, and cook about 25-30 minutes or until potatoes are tender when pierced with a fork, but still firm. (Cooking time will vary according to the size and freshness of the potatoes).
• Drain potatoes in colander, and briefly run cold water over the potatoes. Transfer drained potatoes back into the empty covered pot and set on a very low flame for just a minute or two, being careful not to scorch them. This will help to dry the potatoes and to ensure that they are not wet or soggy. Return potatoes to colander, and let them cool to the touch.
• Peel and then slice the potatoes into one inch pieces.
• In a large bowl, stir together the onions, apples, celery, dill pickles, sweet relish, and one tablespoon of the chopped parsley.
• In a separate bowl, whisk together the sugar, vinegar, pickle juice, olive oil, mustard, mayonnaise, and the salt and pepper. Pour over the onion mixture, stirring well to coat evenly.
• Add the potatoes and 3 chopped hardboiled eggs. Fold and stir gently to combine. Transfer to a wide and shallow serving dish.
• Garnish with 2 quartered hardboiled eggs, tomato slices, and the torn lettuce. Sprinkle with remaining parsley and the paprika.
• Cover and keep refrigerated until serving time.

CHEF-BOY-I-BE-ILLINOIS' PORK TENDERLOIN ROSA DI PARMA

Steps:

• Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
• Preheat oven to 425°F.
• Cut a lengthwise slit down center of tenderloin to within 1/2 inch of bottom. Open tenderloin so lays flat, then on each half make another lengthwise slit down the center to within 1/2 inches of bottom. Cover with wax paper and flatten to 1/4 inch thickness. You can use a meat mallet, or do as I do and save an empty wine bottle with a long neck (usually white wine) so you have a place to hold onto while whacking.
• Spread the flattened tenderloin with the spice mixture from the first step, using your palm to cover the entire surface. Then top the seasoned tenderloin with ham slices, the spinach and spread 1/2 cup Parmigiano-Reggiano over the spinach, leaving a 1-inch border. Starting with a long side, roll up tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string. I personally think it's easier to use toothpicks rather than string. Lightly season outside with salt and pepper (don't overdo it because the ham and parm are salty).
• Bake uncovered, at 425°F for 25-30 minutes or until a meat thermometer reads 160°F Transfer to serving platter, and allow to stand for 10 minutes before removing strings (or toothpicks) and slicing into four equal servings.

KARTOFFEL SALAT (GERMAN POTATO SALAD)

Steps:

• Place unpeeled potatoes in cold salt water and bring to a boil. Boil gently until potatoes are tender, but still firm. Do not overcook.
• Pour off the boiling water and allow potatoes to cool until easy to handle. (The drained, unpeeled Potatoes can also be placed in a refrigerator overnight.)
• Peel cooled potatoes, slice, then place in a large bowl.
• Slowly sauté the bacon in a skillet until the bacon pieces are crisp and golden brown. Do not drain the fat in the skillet.
• Remove the skillet from the heat and add the oil, vinegar, sugar, salt and pepper. Pour this mixture over the sliced potatoes in the bowl.
• Add the green onions and the chives. Gently toss the potatoes so all ingredients are evenly blended. Taste and adjust seasonings, if necessary.
• This recipe is excellent served either cold or warm.

GERMAN POTATO AND SAUSAGE CASSEROLE

Steps:

• Heat oven to 375ºF.
• Spray 13x9-inch glass baking dish with nonstick cooking spray.
• In large bowl, combine potatoes and sauerkraut; toss to mix.
• In medium bowl, combine soup and half and half; blend well.
• Add soup mixture to potato mixture; mix well.
• Pour potato mixture into sprayed baking dish.
• Sprinkle with paprika.
• Arrange sausage pieces over potato mixture, pressing lightly into mixture.
• Bake at 375ºF for 45 to 50 minutes or until bubbly and potatoes are tender.

LIGHT SUMMER POTATO SALAD - LEICHTER KARTOFFELSALAT

Steps:

• Prepare the potatoes by scrubbing them clean, but not peeling. Bring a large pot of lightly salted water to boil, drop the potatoes in - there should be enough water to cover them. Boil them briskly until they show only the slightest resistance when pierced with the tip of a sharp knife. (about 20 minutes). You don't want to overcook them or you won't be able to slice them. TEST - take out your largest potato and cut it in half lengthwise, check for doneness.
• Drain the potatoes -- let them cool enough to handle them, then peel (use fingers or gently use knife, cut out brown bits as you go). Cut each in half lengthwise and then into 1/4 inch slices. Set the slices aside in a bowl and cover tightly. There will be a small amount of carry-over cooking here.
• In a heavy pot combine the diced onion, veggie stock, vinegar, mustard, salt and pepper. Bring to a boil, stirring occassionally. Reduce the heat to low and simmer uncovered for 5 minutes. Remove from the heat and stir in the olive oil and lemon juice.
• Pour the sauce over the potato slices. Coat evenly by turning with a spatula. Let the potatoes cool to room temperature, mix in the fresh chives, adjust salt & pepper and serve.

CHEF-BOY-I-BE ILLINOIS' MOIST AND HEALTHY CORNBREAD

Steps:

• Preheat oven to 400°F.
• Sift together the corn meal, flour and sugar.
• Mix the baking soda with the yogurt sour cream and egg.
• Combine the yogurt mixture into the corn meal mixture. The batter will be thick, but don't worry.
• Pour mixture into greased (PAM) 8 inch square pan.
• Bake for 20-25 minutes until a toothpick inserted in center comes out clean.
• NOTE: For a more savory corn bread, omit the sugar and try adding any combination of following -- crumbled bacon, shredded cheese, green chilies.

KARTOFFELSALAT (GERMAN POTATO SALAD)

Steps:

• Simmer onions and celery in bacon drippings just a minute or so.
• Add flour, vinegar, water, sugar, salt and pepper.
• Toss with potatoes and serve-warm.
• Hard boiled eggs may be added.