Chicken Schnitzel with Duck Walk White

Chicken thighs are an inexpensive dinner choice. They work well in this recipe as we are going to be pounding the pieces thin. So there is less work when you get the thighs rather than the boneless breasts, and it’s cheaper than getting those thin cut chicken cutlets.  The boneless thighs are best for this recipe, and don’t forget the thick cut bacon from Western Beef.

Here’s what you’ll need:

  • 4 4oz chicken thighs
  • 1/3 cup of Duck Walk white wine
  • 4 rashers of thick cut bacon
  • 1 tsp olive oil
  • ½ tsp minced garlic

Brown the garlic in olive oil and add the bacon. Cook the bacon till well crisp and remove to a paper towel. Now fry the chicken in the rendered bacon fat, garlic bits, and oil. Give each piece of chicken about two minutes per side. Make sure the pan is hot so you get a little burning going on the around the edges of the chicken.

Remove the chicken to a serving plate. Crumble the bacon and sprinkle it over the chicken. Deglaze the pan with the white wine and get that entire flavor into this light pan sauce. Pour the sauce over the chicken and bring it to the table. I like to serve this up with a side of kasha and warm sauerkraut.


Salsa Verde 1.0

Did I mention that there was a big sale on lime at Western Beef last week? Oh, I probably did. Well, while I was there I also picked up a bunch of tomatillos. These are the green Mexican tomato cousins that form the base of a salsa verde. Unlike tomato based salsas, these tomatillos need to be cooked before becoming salsa.  To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.

Here’s what you’ll need:

  • 1 1/2 lb tomatillos
  • 1/2 cup chopped white onion
  • 1/2 cup cilantro leaves
  • 1 Tbsp fresh lime juice
  • 1/4 tablespoon sea salt
  • 2 Jalapeño peppers chopped

Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

Place tomatillos, lime juice, onions, cilantro, chili peppers, salt in a food processor if you have one, I use a basic blender, and pulse until all ingredients are finely chopped and mixed. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.

tomatillo salsa verde

Summer Lime-Aide

As I may have mentioned previously, Western Beef had one of those ‘i cant believe it’ lime sales, 16 little limes for about two dollars or so. But, you may be asking yourself, could you possibly do with that many limes and no pie crust. Well, I used a bunch of them in various ways but, here’s one way to use little limes with a trick my mother told me. A tasty lime-aide.

Here’s what You’ll need:

  • 1 quart water
  • 2 scoops sugar
  • half a dozen little limes

Cut 1/4 off each end of each lime. Then, cut the remaining 1/2 lime into slices and put these into a freeze safe zip-lock bag. Toss them in the chill-chest. With the remaining lime ends, squeeze them into a large ( 4 cup ) measuring cup. To really get all that juice out, twirl the end between your thumb and forefinger.  This will hopefully get a little pulp into the mix.

Once you’ve collected all that juice, add about three cups of water. Now add two scoops of sugar. My scoop tends to be about two and a half tablespoons. Dissolve the sugar and pout it into a one quart container. Add the rest of the water and chill.

When your ready to serve, grab a tall glass and take one or two frozen lime slices a couple of ice cubes. pour the lime-aide over these and serve then out. Later, this mixes well with tonic water and a splash or two of gin.


limes for simple summer lime-aide

Memorial Day Grilled Trout

Western Beef; that place with the great meat room, has a special on whole trouts. Memorial Day – Trout, hmmm GRILLING! The great advantage of grilling whole trout is that you don’t have to worry too much about it falling apart and you can stuff the fish with all kinds of flavors. Pack whole trout with lemon and lime slices, whole sprigs of rosemary, and cloves of garlic or anything else you like. Once the fish is cooked the skin comes off easily and you can quickly pull the bones right out of the fish.

Here’s what you’ll need:

  •  1 whole trout cleaned
  • 1 lemon
  • 1 lime
  • 1 sprig of thyme
  • Foil

Rinse the trout, making sure the cavity is clean. Pat it dry. Slice the lemon and lime. Now I use the central 1/3 of the lemon and the line to make the slices, saving the outer 2 thrids for squeezing later.

Place the slices inside the trout’s cavity with a sprig of thyme, fresh thyme. Now wrap this in foil and place on a medium heat grill… about 300 degrees or so. Place two ears of unhusked corn on the grill with the fish.

In twenty minutes, when the beers are sufficiently cooled, take the fish off the grill and unwrap. Lets eat.

Braised Red Cabbage w Bacon

This side goes well with the crock-pot pulled pork. A nice head of red cabbage and good thick cut bacon are the real stars of this dish. As always, I highly recommend the thick cut bacon from Western Beef (now where’s my check for product placement!). This is also one of the sides that’s great a room temperature, even if that room is outside. The weather is fantastic way are you not picnicking.

Here’s what you’ll need:

  • 1 medium red cabbage shredded
  • 6 rashers of bacon chopped
  • 1 medium red onion diced
  • 1 cup water
  • 1/2 cup Duck Walk red wine
  • 3 tbsp red wine vinegar
  • 1/2 tbsp caraway or rye seeds

In your cast iron pot, brown the bacon  then saute the onion. Te crispiness of the bacon is up to you, i tend to prefer mine non-crispy more chewy. Add the cabbage and the caraway, or rye, seeds and season with a little salt and pepper ‘to taste’.

Toss this until the cabbage wilts down, about four minutes or so. Then add the water and wine, cover and turn the heat to low. Let this simmer about 15 minutes.

Add the vinegar, cover and cook until the cabbage is tender. As this is a personal test for done-ness, I prefer firmer, crunchier cabbage so I only cook this for an additional five minutes or so.

Extract the cabbage with a slotted spoon and pack it for your picnic.


Smokey Clam Dip with Giants Chips

Chips and dip… you have to have chips and dip on the table. Around here I’ve been making a creamy clam dip that puts just the right amount of smokey goodness into the traditional tangy clam dip.

Here’s what you’ll need:

  • 8 ounces cream cheese, softened
  • 1/4 cup sour cream
  • two 6 1/2-ounce cans minced clams, drained, reserving 3 tablespoons liquid
  • 1/3 cup finely chopped red bell pepper
  • 1 shallot, minced
  • 1 tablespoons paprika
  • 1/4 teaspoon liquid smoke
  • 1/8 teaspoon cayenne

In a bowl whisk together cream cheese and sour cream until smooth. Stir in remaining ingredients and salt to taste.  Nice, simple, straight forward… and you could top this with snipped scallion greens and bacon-bits… As you all may know, I like to make my own bacon bits with a rasher or two of thick cut bacon from Western Beef.

Everything’s better with bacon.

Serve this with toasted pita wedges, what we call Giant’s chips around game-day.