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Posts Tagged ‘barbecue’

Do you ever get really sick of eating rich food?

OK, me neither.

But sometimes you need something acidic to cut the grease, if you will.  The Germans are masters of balancing heavy, hearty food with pickled dishes that perk things up (sauerkraut, anyone?).  German potato salad is another mouth-puckering example.  No mayo, no fuss; just a simple vinaigrette with onion and parsley.  It is unapologetically plain and delicious—just like your Schwäbisch Oma (“Grandma”) might make.

The next time you fry up a chicken schnitzel or grill a bacon cheeseburger, make sure you have some of this on hand.

Caraway seed is a favorite in German cuisine, quite possibly because it comes in such gorgeous packaging.

-2.2 lbs. waxy potatoes (such as red potatoes or Yukon Golds)
-1 Tbsp. whole caraway seed
-1 Tbsp. salt

-1 c. HOT chicken/vegetable broth (from bullion cube is OK; Oma’s not that fussy)

Dressing:
-1/4 c.  sweet onion, minced
-2 Tbsp.  shallot, minced
-2 Tbsp. chives, snipped
-2 Tbsp. rice wine vinegar
-2 Tbsp. white vinegar
-5 Tbsp. oil (avoid olive oil if you plan to serve cold)
-3/4 tsp. sugar
-1/2 tsp. spicy German or Dijon mustard
-2 Tbsp. parsley, chopped
-salt and pepper, to taste

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spices

My fiance and I both love to cook and, especially, to grill.  We wanted to give personal, handmade favors at our wedding next month and agreed that jars of homemade grilling rub, personalized with cute stickers, would do the trick.  We come from families that are passionate about food (imagine that!) and are psyched to give thought gifts they might actually enjoy.  Take that, sugared almonds!

Once we settled on the containers (empty spice jars from Bed Bath & Beyond, $.99/ea.), putting them together was a breeze.  We made nine times* the following recipe—enough for 17 wedding favors, plus a jar or two  for ourselves:

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A great blend of flavors, for those who like a sweet, spicy sauce.  Makes 6 cups.  This recipe can easily be halved.

 
-1 1/2 cups chopped yellow onion (1 lg. onion)
-1 T. minced garlic (3 cloves)
-1/2 cup vegetable oil
-1 cup tomato paste (10 ounces)
-1 cup cider vinegar
-1 cup honey
-1/2 cup Worcestershire sauce
-1 cup Dijon mustard
-1/2 cup soy sauce
-1 cup hoisin sauce
-2 T. chili powder
-1 T. ground cumin
-1/2 T. crushed red pepper flakes
-dash of chipotle pepper sauce
-dash of Sriracha pepper sauce

1.   In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned.
2.   Whir the onions and garlic briefly in a food processor or blender until smooth. Return to pan.
3.   Add the rest of the ingredients. Simmer uncovered on low heat for 30 minutes.

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