I’d like to take the opportunity to wish all of our readers a Merry Christmas. I sincerely hope every one eats entirely too much and has a great time with their loved ones. I plan on eating, drinking, watching football, and scruffing Schnauzers and Terriers. Erica has a blow out feast planned so be prepared for a good deal of recipes to populate the site within the next week. Take care and eat well.
The phrase, “greater than the sum of it’s parts” especially applies to these tasty pancakes. This potato pancake recipe has very few ingredients, however, if cooked properly they are an exceptionally satisfying treat. They have a wonderful crunchy exterior and almost creamy center. I have a hard time thinking of any meal that wouldn’t benefit from the company of a freshly fried potato pancake. A plethora of condiments enhance these pancakes but some favorites are: sauerkraut, apple sauce, sour cream, or even ketchup. Enjoy.
Using a food processor shred all off the potatoes. Squeeze the moisture out of the potatoes by wringing them out in a kitchen towel. In a large mixing bowl add the eggs, flour, onion, potatoes, salt, and pepper. Mix the ingredients using a spatula until all the potatoes are coated. Form thin hamburger sized pancakes using your hands. Fill a pan with enough oil to coat the bottom of the pancakes and bring to medium heat. Fry until golden brown on each side, about 1-2 minutes a side.
Wiener Schnitzel is a legend in the schnitzel community. It is often referred to as the God-Schnitzel in America and the Uber-Schnitzel in its home land of Germany. It happens to be absolutely delicious as well. Schnitzel is basically a meat pounded thin, breaded, and fried. Wiener Schnitzel utilizes veal as the protein of choice. Take time to properly tenderize the meat, nothing ruins a party like tough Schnitzel. We suggest making a big batch when you decide to go with this recipe, the left overs are amazing and make a great sandwich filler. Erica likes to serve these with potato pancakes, and thats what I like to eat them with. I have no doubt that you’ll enjoy this recipe tremendously and remember this can be done with different proteins. So like with all of our dishes, experiment!
Season all of the veal cutlets with salt, pepper, and garlic powder to taste. Do not be afraid to be liberal with your seasonings. Place seasoned veal cutlets on a pan covered with wax paper. Set up a breading station, this includes: a dish with seasoned flour, a dish with egg wash (the 2 eggs and water blended), and a dish containing the bread crumbs. To bread the veal dredge it in the flour first, then the egg wash, and finally the bread crumbs. Place breaded veal back on to wax paper. This process can be done up to 4 hours ahead of time if the veal is refrigerated. Once all the veal is breaded bring a pan of peanut oil up to medium heat. The pan should have enough oil to coat the bottom of a veal cutlet, but you do not want to completely cover the cutlets. Once the oil is up to heat add the veal cutlets to the pan in small batches. Take care not to overcrowd the pan as this will dramatically reduce the oil temperature. Fry the cutlets until golden brown on each side (about 2-3 minutes per side). Once done put the cutlets on a baking sheet and into a 200 degree oven to keep them warm and crisp while you fry the rest.
Simply put, this recipe is amazing. This dish will convert all of the shell fish haters out there who would ordinarily run from oysters like the plague. However, it will also appeal to the sea food connoisseur, as the recipe maintains a wonderful oyster flavor. I can eat these things by the dozen and my waist line is proof of that. If you make these deviously delicious delicacies, prepare for whirling nodes of tastiness to change your perception of the oyster forever.
Saute the bacon, onions, and garlic in 3 tablespoons of the butter. Once the onions become soft add the spinach, oyster liqour cayenne, cream, 1/2 the cheese, and 1/2 the bread crumbs. Stir this mixture until it thickens. Melt the remaining butter in another pan and add the rest of the bread crumbs and cheese, mix together. Distribute the spinach on top of the oyster halves and cover the spinach mixture with the breadcrumb and cheese mixture. Bake at 400 degrees for 20 minutes.
