Pfaffenglueck Parsons Luck German Cold Pizza Food

JAGERSCHNITZEL

Steps:

• Heat oil in a large skillet over medium high heat.
• Pound cutlets with a meat tenderizer to flatten them.
• Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with bread crumbs.
• Place cutlets into oil in skillet.
• Fry until golden brown (1 or 2 minutes on each side).
• Remove the meat from the skillet and drain on paper towels.
• Keep the meat warm in the oven while you make the gravy. I set the oven at 200 degrees Fahrenheit.
• Sauté bacon, onions, and mushrooms until golden brown.
• Add gravy and sauté over a low heat.
• Add thyme, paprika, parsley, pepper, and salt.
• Simmer for about 5 minutes.
• Pour gravy over Schnitzel just before serving.

FISH CAKES WITH HERBED SAUCE (GERMAN)

Steps:

• Coarsely grate potatoes & squeeze out all excess moisture. Coarsely grate onion. Add half the onion to the potatoes & reserve the other half for the sauce.
• Chop fish fillets roughly, place in a food proc w/some freshly ground black pepper & whizz to a smooth paste.
• Combine fish paste w/the potato/onion mixture & add salt as desired, remembering the smoked fish provides a salt component. Shape mixture into 8 rd cakes & set aside.
• Wash out the food proc & make the sauce by blending your chosen herbs till finely chopped (See note below Re Herb Mix).
• Add remaining sauce ingredients + reserved grated onion & pulse to a slightly chunky puree - not smooth as it should have some texture. Taste sauce, add salt & pepper as desired, transfer to a bowl & set aside.
• Dust fish cakes lightly w/flour. Heat oil to a depth of 1/2-inch & fry cakes (in 2 batches as needed) for about 3 min on ea side over med-heat. Drain on paper towels & reheat oil to cook 2nd batch. Serve fish cakes w/sauce & a fresh tomato salad.
• RE HERB MIX: (Quoted from recipe) "Choose from parsley, chives, chervil, dill, marjoram, sorrel, coriander, basil, tarragon, borage, lovage, rocket or baby spinach. Use the more pungent herbs sparingly.".
• NOTE (Added 4/3/08) ~ When I made this dish, I unexpectedly found myself w/o smoked fish to use -- so I subbed Icelandic baby shrimp & it worked very well. If you make the recipe using this sub, I advise adding 1 tsp (or more as desired) of Old Bay Seasoning to the fish cake mixture.

PFAFFENGLUECK ("PARSON'S LUCK") GERMAN COLD PIZZA

Steps:

• Mix together creme fraiche and slivered onions well and season to taste with salt (about 2 shakes), pepper (about 8 shakes), and apple cider vinegar- using an ordinary eating teaspoon to measure the vinegar.
• Add a small pinch of sugar to taste- just a small amount- you don't want this to be a sweet dish.
• Chill 10 minutes while you prepare the bread and get out your toppings.
• Try to have your Kraeuterfladbrot slightly warm (freshly baked and slightly cooled is best)- and split them horizontally (like an English Muffin would be cut)- into 2 flat rounds each (NOTE: If using pita rounds, then don't split them - use a whole pita per serving).
• Spread each of the 4 rounds with an equal portion of the creamy onion mixture- you might not need it all (cover like a pizza sauce).
• Sprinkle each pizza with shredded cheese evenly, to taste.
• Sprinkle mushrooms, corn or diced ham over the top, to taste (these would not be mixed, but you know- it's your kitchen- if you want to combine several toppings, go for it).
• Sprinkle with bacon rather heavily, to taste- about a Tbsp on top of each.
• Sprinkle with fresh chopped parsley, trying to get a small mound of it in the center.
• Serve immediately- these are not heated.