Tuesday, January 17, 2006

Porkribs, Sauerkraut and Potatoes

It really happened that I was able to live in Pasadena for 7 years now without finding this german sausage place called Schreiner's Fine Sausages. Fortunately, Yoko was talking to one of her friends, Heidi, and as usual, they talked about food! And up came the name of this old-fashioned sausage place. We went to check it out last weekend and wow! They've got all the good stuff like smoked ribs, eisbein, fantastic blackforest ham, liverwurst, all kinds of sausages and basically everything that shouldn't be missing in a good and heavy german meal. You walk in there and you'll be able to witness this fantastic smell. I can't describe, you'll have to go yourself. Thank you, Heidi!


for 2 people:

Ingredients:

half a rack of smoked porkribs (3-4 ribs per person)
1 glass jar of sauerkraut (from Schreiner's as well)

1 tablespoon olive oil
1 teaspoon juniper berries, slightly crushed
1 teaspoon green pepper corns,
slightly crushed
3 cloves, slightly crushed
6 small potatoes, peeled
1 teaspoon chicken stock (Better-Than-Bouillon)
some hot mustard (for example Coleman's) and/or
horseradish cream (from Schreiner's)
german beer


Instructions:

Start heating up a pot 3/4 full of water. Add the chicken stock. Bring to a boil and reduce heat to medium-high.

Heat the olive oil in a large non-stick skillet over medium heat. Add juniper berries, green pepper and cloves and roast for a few minutes.

Add sauerkraut to the spice mix and stir well. Lay the porkribs on top of the sauerkraut and cover the skillet. Leave the temperature at about medium, but reduce the heat if it starts boiling too much.

Put your potatoes into the pan. They should be ready in about 10-15 minutes, depending on the size. You can test them by sticking a knife into one of the potatoes. They shouldn't be too hard anymore, but the potato also shouldn't fall apart by sticking that knife into it.

The sauerkraut and ribs only need to be heated up and are ready the same time as your potatoes. Arrange ribs, sauerkraut and potatoes on a plate, add some mustard and/or horseradish and serve a nicely chilled german beer with it.

2 Comments:

At 11:02 PM, Anonymous Anonymous said...

Dan,

Schreiner's stuffed bacon (fully-cooked and thinly-sliced for sandwiches), their spreadable kalbsleber and slices of one of their several hams are the best choices around for a top notch #1 Bahn Mi Vietnamese sandwich. These meats match up perfectly with the garlic mayonnaise; lightly pickled daikon and carrot julienne, the sliced jalapeños and cilantro sprigs typically found in the classic Bahn Mi. They are less fatty and more flavorful than their Vietnamese counterparts. Just up the hill from Schreiner's is Oven Bakery (on Ocean View) which sells ficelles (smaller, more narrow French baguettes) for 75¢ each and standard baguettes for $2.25. These too, are both perfect for Bahn Mi.

Robert

 
At 11:45 PM, Blogger Dan said...

Robert,

Fantastic comment! So glad you're reading this blog! I will try out Bahn Mi for sure. I also found a site that describes more in detail about Bahn Mi.
http://www.shambhalasun.com/Archives/Columnists/Thorne/200301_thorne_banh_mi.htm

 

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