Schwenkbraten!

You heard me.  We’re making Schwenkbraten today and got almost everything at Wal Mart.

We found Schwenkbraten while stationed in Germany.  Germans would eat it between bread like a humongous sandwich.  I serve it like a steak.  It’s that good. Once you’ve had some you’ll swear that it has heroin or something in it because you’ll want more.

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Schwenkbraten with Au Gratin Potatoes and Peas.

 

What You’ll Need

Original recipe makes 8 servings
  • 10 onions, cut into wedges

  • 1 cup vegetable oil

  • 4 cloves garlic, crushed

  • 7 dried juniper berries, crushed

  • 1 tablespoon German stone ground mustard

  • 1 tablespoon dried thyme

  • 1 tablespoon dried oregano

  • 1 tablespoon paprika

  • 1 tablespoon curry powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon ground black pepper

  • 8 (8 ounce) boneless pork loin chops

How to Make Schwenkbraten.

  1. Place the onion wedges in a bowl. Use a large spoon to smash the onions until they release some of their juicy goodness.  Ten onions seemed excessive to me.  Feel free to cut back to a manageable portion. If you don’t plan to serve grilled onions, put four big ones through the blender and strain out the juice. Saute the chunks left in butter.   Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine.  What I did was to put all the spices in a generic spice shaker.  Later, this will lead you to Schwenkchicken, Schwenksteak , Schwenkribs or whatever you’ll put this on.  I haven’t tried Schwenkpancakes.  The juniper berries are hard as Hell to find and expensive when you do find them.  Screw that.  Press on without them.
  2. Arrange the steaks in a large baking pan. Pour the marinade evenly over top of the pork. Cover and refrigerate for at least 24 hours. Pour in one beer in as well.  Not that cheap America Training Beer.  A proper German Pils like Beck’s or a Bitburger.
  3. Remove pork from marinade and allow to come to room temperature as you preheat the grill. Wrap the onions separately with foil to create a pouch..
  4. Preheat grill for medium heat.

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Grill the pork steaks and onions until the onions are done and the pork isn’t pink on the inside.

Serve and then comment on how everyone proclaimed you a Grill God or Goddess.

Potatoes O’Brien with Cheese

A fast and easy dish that’s yummy for breakfast or anytime.

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What Will You Need

Bag of Potatoes O’Brien

2 Peppers.  A green one and a red one. Three if you want a yellow one.

About an inch of Chorizo .

Some Cheddar Cheese

Some Mozzarella Cheese

McCormick “Perfect Pinch” Garlic and Herb

Olive Oil Spray (yes, spray)

How to Cook This Stuff

Grab a frying pan.  The bigger the pan, the bigger the servings.  I use the trusty ten incher.

Spray the pan with olive oil.  About three circles will due.

Throw pan on stove and fire it up on high.

Sprinkle in the spuds.  Try for an even layer but you can cheat a little. Make sure you have spuds from edge to edge.

Add a tablespoon of butter if you like being fat.

Add a tablespoon or so of Choritzo.  Drop in little pinches of it after you squeezed an inch off the roll. If Choritzo is not your thing, feel free to use another sausage, ham or BACON.

Grab the Garlic and Herb stuff and shake it on the spuds.  A good light layer over the whole pan should do.

Stir and flip everything until the spuds are brown. Spread everything back out.

Toss in the chopped peppers.  About two hand fulls.

Reduce heat and sprinkle shredded cheese.  I use the block cheese and grate it directly into the pan because it’s fun and makes me think I’m on the Cooking Channel.  If you’re lazy, buy shredded cheese.

Simmer the whole shebang until the cheese is melted.

Scoop out with a spatula and serve.

Leave comment on how easy and yummy this stuff is…