German Style Cheesesteak With Roasted Sweet Potato Food

GERMAN-STYLE SWEET POTATO SALAD

Steps:

• Put the sweet potatoes in a large saucepan and cover with 2 inches water. Add 2 tablespoons salt. Bring to a gentle simmer and cook until the sweet potatoes are knife-tender, 10 to 15 minutes. Drain well and put in a large bowl. Keep warm.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, 8 to 10 minutes. Remove the bacon from the grease and set aside on a paper towel-lined plate, leaving the grease behind in the skillet. Return the skillet to medium-low heat, then add the onions and cook until translucent, about 10 minutes.
• Stir the mustard and vinegar into the skillet with the onions, then whisk to combine. Let the dressing simmer for a minute, then pour over the sweet potatoes in the bowl. Add half of the bacon and toss to coat evenly. Season with salt and pepper.
• Transfer the sweet potato salad to a serving platter and garnish with the remaining bacon and parsley. Serve hot or chill to serve cold.

GERMAN POTATOES

Steps:

• In a large pot of salted water, boil the potatoes until they are just about fork tender. Do not overcook. Drain the potatoes and cool. Slice the potatoes about 1/4-inch thick.
• In a large, heavy-sided cast iron skillet, add the shortening, onions, and potatoes and cook over medium heat until golden brown. Season with salt and pepper, to taste.

GERMANY'S VERSION OF THE "SOUTH PHILLY CHEESE STEAK WITH A TWIST"

Steps:

• Brine: in a nonreactive container or resealable plastic bag combine the spring water, Gewurztraminer, sugar, citrus zest and juice, grapeseed oil, salt, peppercorns, and bay leaves. Set aside.
• Remove the pork loin from the package and pat dry to remove all the liquid, wash the pork loin under room temperature water and repeat the pat dry method. Next, trim some fat from the top of the pork loin and place the loin in the brine. Refrigerate for 24 hours below 41 degrees F or lower.
• Remove the pork and discard the brine. Lightly pat it dry and place it on a flat 1/2 sheet pan, lightly wrap in plastic, and put into the freezer. When the pork is slightly frozen, using a machine slicer (deli slicer) slice the frozen pork paper thin. Portion the pork loin into 6 servings of 5.6 ounces each if just a little heavy that is fine you have room for error with the extra ounces. Put each portion on small deli sheets or parchment paper and place them in the refrigerator until ready for use. Be sure to properly sanitize the deli slicer and wash it in hot soapy water.
• Finishing the sandwich: Preheat a large flat top "Philly Style" gas griddle about 26 by 18-inches to 350 degrees F for 5 minutes. Pour 4 tablespoons grapeseed oil in the center of the griddle, spread evenly and let the oil get hot. Place the julienne onions on 1 side of the griddle and let them caramelize about 4 minutes. On the other side of the griddle, place the ground bratwurst and let cook through to an internal temperature of 155 degrees F. Chop the brats into smaller crumbles. When the brats and the onions are fully cooked, about 5 minutes more, toss them together and to one side of the griddle on low-heat (160 degrees F for hot holding). On the side that you just removed the brat and onion mixture, place the kraut and the julienned apples and cook until tender, another 4 minutes. When the kraut and the apples are fully cooked toss them together with the onions and brat's. Deglaze with the beer and reduce until it has evaporated. Hold the apple mixture with the onion and brats on the cooler part of the griddle.
• Remove the shaved pork loin from the refrigerator. Drizzle the last 4 tablespoons grapeseed oil on the part of the griddle that is at 350 degrees F and cook the shaved pork loin about 5 minutes. Lightly rough chop the shaved pork loin "Philly style"- place 1 spatula on a section of the pork loin and hold firmly and with a second spatula pull gently apart (pull away from each other and away from your body). When the shaved chopped pork loin is fully cooked and no visible blood, be sure it is fully chopped "Philly style" toss with the warm kraut, onion, apple, and brats, and section into 6 (6-ounce) portions on the griddle. Top each portion with 2 ounces Limburger cheese. Place 1 sliced pumpernickel hoagie roll on top of the melted cheese/pork portion and place a spatula under it. Place one hand on top of the roll and flip sunny side up while catching the pork-melted cheese stuffed roll in the same hand that you use to place on the roll.
• Serve with mustard, German pickles and German beer.

GERMAN POTATO BAKE

Steps:

• Preheat oven to 350°F.
• Melt cheese and butter together over low heat with cream; then add half of bacon and onions.
• Add all Miracle Whip and sour cream.
• Gently fold in potatoes and spoon into a greased casserole dish.
• Top with remaining bacon, onions and spices (spices may be mixed in with the cheese if desired).
• Bake for about 55 minutes.