Panko Crusted Cubed Pork Steak w/ Gravy, Mashed Potatoes and Green Beans

July 30, 2014 at 5:09 PM | Posted in Bob Evan's, greenbeans, Pork | Leave a comment
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Today’s Menu: Panko Crusted Cubed Pork Steak w/ Gravy, Mashed Potatoes and Green Beans

 

Cubed Pork Steak 005
Had a light breakfast to start the day, Healthy Life Whole Grain English Muffin topped with Smucker’s Sugar Free Blackberry Jam and a cup of hot brewed Bigelow Decaf Green Tea. Our streak of beautiful weather continued, low humidity and a high of 81 degrees! Cleaned the Pantry today, straightened stuff up and pitched a few items that expired. For dinner tonight it’s a Panko Crusted Cubed Pork Steak w/ Gravy, Mashed Potatoes and Green Beans.

 

 

 

 

Cubed Pork Steak Spaetzle 001
I grabbed a Cubed Pork Steak out of the freezer and let it thaw overnight in the fridge. I used the big three to bread it with; Flour, Egg Beater’s, and Panko Bread Crumbs. I seasoned the Steak with Sea Salt and Black Ground Pepper. Next I seasoned the Flour with Hungarian Paprika and rolled the Cube Pork in that and shook off the excess. Then I dipped it in the Egg Beater’s shaking off the excess and then pressed both sides in the Shake and Bake Seasoned Panko Bread Crumbs, making sure both sides was well covered. I heated up a medium size skillet, that I had drizzled with Canola Oil, on medium high heat. Added my Cubed Pork and fried both sides about 4 minutes, till each side was golden brown. The Cubed Pork Steak comes out delicious preparing it this way! Moist and very tender with a good flavor from the Paprika. As always the Steak is so huge so I cut in half and I’ll have the other half for Breakfast in the morning. I like the Shake and Bake Seasoned Panko, a lot fewer calories than most. Once again it’s hard to beat the quality of Kroger Pork.

 

 

 
For one side dish I prepared my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Easy to fix and delicious. To prepare it just heat it up in the microwave for 6 minutes and it’s ready. To top my Mashed Potatoes and Cubed Pork Steak I made some Pioneer Peppered White Gravy. Another quick and easy prep and comes out piping hot and delicious. I topped both my Mashed Potatoes and Cubed Steak with it. Then I also heated up a small can of Del Monte Cut Green Beans. One delicious Country Comfort Food Dinner tonight! For dessert later a Jello Sugar Free Dark Chocolate Mousse.

 

 

 
Pioneer Brand Peppered White Gravy MixPioneer

Ingredients
Vegetable Shortening (Partially Hydrogenated Soybean and/or Cottonseed Oil), Bleached and Enriched Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Food Starch-modified, Corn Syrup Solids, Salt, Maltodextrin, Sodium Caseinate (A Milk Derivative), Mono and Diglycerides, Black Pepper, Sodium Citrate, Dipotassium Phosphate, Carrageenan, Artificial Flavor, Artificial Color.

Directions
1. Blend Peppered Gravy Mix with 1/2 cup cool water. Mix or whisk until lump free. Set Gravy Mix blend aside. 2. Bring 1-1/2 cups water to a full rolling boil. 3. Pour the Gravy Mix Blend into the boiling water. Stir vigorously with a fork or whisk until thickened. Remove from heat.

Nutrition Facts
Serving Size 1 serving (10 g)
Per Serving % Daily Value*
Calories 50
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Sodium 250mg 10%
Carbohydrates 5.0g 2%
Sugars 1.0g

Panko Crusted Cubed Pork Steak w/ Spaetzle and Green Beans

July 16, 2014 at 5:25 PM | Posted in greenbeans, Pork | Leave a comment
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Today’s Menu: Panko Crusted Cubed Pork Steak w/ Spaetzle and Green Beans

 

 

Cubed Pork Steak Spaetzle 004
Dealing with little bit of a Sinus infection, not a bad one but just enough to be annoying! It was 52 degrees out this morning, cool for the middle of July. Only a high of 73 but no humidity either! Had to stop by Kroger for some Milk and Bread and then the Bank. From there went to Costco for some Vitamins, Bulk Items, and some cases of canned Vegetables and Tuna. Purchased quite a few, I’m going to drop them off at our Church. Our Church, along with other local Churches provide free meals and supplies who need them. So they can never have too much, I’m glad I have a little extra money to help out when I can. Dinner tonight it’s Panko Crusted Cubed Pork Steak w/ Spaetzle and Green Beans

 

 

 

 

Cubed Pork Steak Spaetzle 001

I grabbed a Cubed Pork Steak out of the freezer and let it thaw overnight in the fridge. Used the big three out to bread it with; Flour, Egg Beater’s, and Panko Bread Crumbs. I seasoned the Steak with Sea Salt and Black Ground Pepper. Next I seasoned the Flour with Hungarian Paprika and rolled the Cube Pork in that and shook off the excess. Then I dipped it in the Egg Beater’s shaking off the excess and then pressed both sides in the Shake and Bake Seasoned Panko Bread Crumbs, making sure both sides was well covered. I heated up a medium size skillet, that I had drizzled with Extra Virgin Olive Oil, on medium high heat. Added my Cubed Pork and fried both sides about 4 minutes, till each side was golden brown. The Cubed Pork Steak came out delicious! Moist and very tender with a good flavor from the Paprika. As you can tell in the picture, the Steak was huge so I cut in half and I’ll have the other half for Breakfast in the morning. I like the Shake and Bake Seasoned Panko, a lot fewer calories than most. I don’t care for any of Kroger’s Beef but their Pork is hard to beat!

 

 

 

 

Cubed Pork Steak Spaetzle 003
For one side dish to go with my Cubed Pork I prepared some Spaetzle. Which is a German Potato Dumpling. At the end of the post I left a little history of Spaetzle and product info. I boiled it in hot water for about 25 minutes and seasoned it with Sea Salt and Ground Black Pepper, Rubbed Sage, and a pat of I Can’t Believe It’s Not Butter. Very tasty and goes very well with Veal or Pork. We also had some fresh Green Beans we had picked up at Jungle Jim’s Market the other day. Love those Green Beans! The Spaetzle and Green Beans are a perfect pairing! I could have made a meal just out of these 2 items. Also had a slice of Healthy Life Whole Grain Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt

 

 

 

 

 

 

Spaetzle

Spaetzle [SHPEHT-sluh; SHPEHT-sehl; SHPEHT-slee] Literally translated from German as “little sparrow,” spaetzle is a dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes. The small pieces of dough are usually boiled (poached) before being tossed with butter or added to soups or other dishes. In Germany, spaetzle is served as a side dish much like potatoes or rice, and is often accompanied by a sauce or gravy. The cooked spaetzle can also be pan-fried with a little butter and onions (usually a good left-over idea).

 

http://www.aaltonet.com/spaetzle/spaetzle.html

 

 

 
Maggi: Authentic German Dumplings SpaetzleMaggi Spaetzle

You & maggi make great meals. Enjoy maggi spaetzle as a satisfying main course or as a delicious side dish To accompany your favorite meal. Tastes great with chicken or beef. Recipes for: creamy spaetzle with sage; spaetzle, ham & mushrooms; And, cheese & onion SPAETZLE.

Nutrition Facts
Serving Size 46 G
Servings Per Container 6
Amount Per Serving
Calories 170 Calories from Fat 10
% Daily Value*
Total Fat 1 G 2
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 30 Mg 10
Sodium 350 Mg 14
Total Carbohydrate 32 G 11
Dietary Fiber 2 G 7
Sugars 1 G
Protein 6 G

Grilled Chicken and BBQ Chicken Recipes

July 12, 2014 at 5:59 AM | Posted in Eating Well | Leave a comment
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ire up the grill and try these Grilled Chicken and BBQ Chicken Recipes from the EatingWell website. Then if you need some side dish ideas to go with that Chicken just check out the EatingWell website for those also! http://www.eatingwell.com/

 

 

Grilled Chicken and BBQ Chicken Recipes

EatingWell2
Make healthy grilled chicken recipe or BBQ chicken recipe tonight for an easy family meal.
Fire up your grill for one of these easy grilled chicken recipes or BBQ chicken recipes. A jerk chicken marinade adds loads of flavor with little fat or try one of our lean grilled chicken breast recipes. Whichever grilled chicken recipe you choose, you’ll be rewarded with a delicious and easy-to-make chicken dinner.

 
Jacqui’s Jerk Chicken
Sweet, savory and spicy all at once, Jacqui Sinclair’s jerk marinade is absolutely addictive. Try it on pork loin, firm white fish or even goat if you can find it. The wood chips are optional if you’re grilling, but they add an authentic, subtle flavor to the chicken. Serve with a slightly sweet side dish, such as sweet potatoes or cornbread, to balance the heat…..

 

 

Butterflied Grilled Chicken with a Chile-Lime Rub
A quick and efficient way to cook a whole bird on the grill is to butterfly it. This method is so popular, especially in Southern California, that large chains have thrived selling chile-rubbed butterflied chicken to happy patrons. When cooking a whole chicken on the grill, try searing the chicken first over direct heat then finish cooking over indirect heat (as instructed in this recipe). That way you avoid the all too common problem when grilling—chicken burned on the outside and raw in the center. For best flavor, let the chicken marinate in the rub overnight in the refrigerator. Serve with lime wedges and fresh salsa…..

 
* Click the link to get all the Grilled Chicken and BBQ Chicken Recipes

 
http://www.eatingwell.com/recipes_menus/recipe_slideshows/grilled_chicken_and_bbq_chicken_recipes?sssdmh=dm17.744805&utm_source=EWTWNL&esrc=nwewtw062414c

Kitchen Hint of the Day!

July 12, 2014 at 5:55 AM | Posted in Kitchen Hints | Leave a comment
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When using foods with different cooking times (such as shrimp and beef), don’t combine them on the same skewer. Instead, make skewers of just shrimp or just beef, start cooking the beef first, and then combine them on a serving platter.

Open Face Crock Pot Pork Shoulder Sandwich w/ Mashed Potatoes and Gravy

July 8, 2014 at 5:21 PM | Posted in Bob Evan's, Crock Pot, Pork | Leave a comment
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Today’s Menu: Open Face Crock Pot Pork Shoulder Sandwich w/ Mashed Potatoes and Gravy

 

 

 

Open Face Pork Butt 004
Cloudy, rain on and off, hot, and humid around here today, but they’re saying we have some more beautiful weather coming in! Hope so, I’d like to do some fishing at a local County Park this week. Hung around inside doing some odds and ends things and that was about it for the day. For dinner tonight, nothing but comfort food! I prepared an Open Face Crock Pot Pork Shoulder Sandwich w/ Mashed Potatoes and Gravy.

 

 

 
I used a Kroger Brand Pork Shoulder (Butt) Roast, about 2 1/2 lbs. I put the Pork on this morning and let it slow cook through-out the day. All I needed was the Pork Shoulder or Boston Butt (bone-in or boneless), 1/3 cup of Water, Sea Salt, Pepper (lightly), Roasted Cumin, Garlic Powder, Onion Powder, and JB’s Fatboy Haug Waush BBQ Sauce. Then to prepare it; Combine all the Seasonings in a bowl and mix well. Rub the Seasoning Mix all over the Roast, make sure all sides have Seasoning. Place the Roast in the slow cooker with water. Cover and cook on HIGH for 1 hour. Turn to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cook for about 1 hour longer, until hot. Serve on warm split sandwich buns with coleslaw (Optional) and extra BBQ Sauce on the side. The pork just fell apart, not much need to shred it! Moist and just bursting with flavor! Served 3 people with plenty leftover for Sandwiches the rest of the week.

 

 

 
I served the Pork on top of a toasted half of a Healthy Life Wheat Sandwich Bun. I also had a side of Bob Evan’s Mashed potatoes topped with some Heinz Mushroom Brown Gravy. Hope all you can try this sometime, it makes one incredible and delicious dinner! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 
Crock Pot Pork Shoulder

Use your favorite barbecue sauce in this crock pot pork roast recipe. This is a basic recipe for pulled pork shoulder using a boneless or bone-in shoulder, but be sure your pork shoulder will fit in the slow cooker and will allow you to put the cover on tightly.
Ingredients:

pork shoulder or Boston Butt, about 4 to 7 pounds, bone-in or boneless
1/3 cup of water
Sea Salt, Pepper (lightly)
Roasted Cumin
Garlic Powder
Onion Powder
JB’s Fatboy Haug Waush BBQ Sauce
Preparation:

Combine all the Seasonings in a bowl and mix well. Rub the Seasoning Mix all over the Roast, make sure all sides have Seasoning. Place the Roast in the slow cooker with water. Cover and cook on HIGH for 1 hour. Tun to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cook for about 1 hour longer, until hot. Serve on warm split sandwich buns with coleslaw and extra barbecue sauce on the side

Cumin Spiced Pork Tenderloin w/ Sliced Carrots and Cheddar and Bacon Potato Salad

June 17, 2014 at 5:14 PM | Posted in carrots, pork tenderloin, Simply Potatoes | 4 Comments
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Today’s Menu: Cumin Spiced Pork Tenderloin w/ Sliced Carrots and Cheddar and Bacon Potato Salad

 

 

 

Cumin Spiced pork Tenderloin Potato Salad 004
It’s been one hot and humid day around here today, about 93 degrees and as I said very humid. Went to the bank, post office, and Kroger early and got back home. If you have any breathing problems today is not the day to be out. For dinner tonight a couple of new ones, I prepared Cumin Spiced Pork Tenderloin w/ Sliced Carrots and Cheddar and Bacon Potato Salad.

 

 

 

 

 

Cumin Spiced pork Tenderloin Potato Salad 001

Look at that Beautiful Crust!

I found the Cumin Spiced Pork Tenderloin recipe a while back on-line, several variations of it. To prepare it I’ll need; 1/2 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious and moist Pork Tenderloin! Fantastic combo of Spices, which made one incredible Crust on the Pork.

 

 

 

 

For one side dish I prepared another new one, Cheddar and Bacon Potato Salad. This one comes from the Simply Potatoes website (http://www.simplypotatoes.com/) To make this one I’ll need; 1 package Simply Potatoes® Steakhouse Seasoned Diced Potatoes, 1/2 cup Kraft Reduced Fat Chipotle Mayonnaise, 1/2 cup Daisy Light Sour Cream, 2 tablespoons chopped fresh Chives, 1/4 teaspoon Garlic Salt, Ground Pepper to taste, 1/3 cup Sargento Reduced-Fat Shredded Sharp Cheddar Cheese, 1/4 cup Oscar Mayer Turkey Bacon Bits, and 1/4 cup finely chopped Red Onion. To prepare it Place 1 package Simply Potatoes® Steakhouse Seasoned Diced Potatoes in a medium saucepan with 1/2 cup water. Bring to a boil; reduce heat to medium-low and cover. Cook about 10 minutes or until potatoes are just tender. Let cool. As the Potatoes are cooling mix mayonnaise, sour cream, chives, garlic salt, and pepper in a large serving bowl until well blended. Then gently stir the Potatoes into dressing until well coated. Sprinkle with Cheese, Bacon, and Red Onion; cover and refrigerate until ready to serve. Stir toppings in just before serving. Another keeper recipe, not a huge Potato Salad fan until now! I also heated up a can of Walmart Brand Sliced Carrots along with a slice of Klosterman Wheat Bread. For dessert later a bowl of Breyer’s Carb Smart Vanilla Bean Ice Cream.

 

 

 

 

Simply Potatoes Cheddar Bacon Potato Salad
Cheddar and Bacon Potato Salad
If you love the big, bold flavors of loaded potatoes, you’ll flip for this potato salad recipe. It’s got all the fixin’s: Cheddar, bacon, red onions, sour cream and chives. Just 10 minutes to prepare, 20 minutes to the table!
Cheddar & Bacon Potato Salad Recipe
Directions

1 package Simply Potatoes® Steakhouse Seasoned Diced Potatoes*
1/2 cup chipotle or light mayonnaise
1/2 cup sour cream
2 tablespoons chopped fresh chives
1/4 teaspoon garlic salt
freshly ground pepper to taste
1/3 cup Crystal Farms® Reduced-Fat Shredded Sharp Cheddar Cheese
1/4 cup real bacon pieces
1/4 cup finely chopped red onion
1. Place potatoes and ¼ cup water in a microwaveable bowl. Cover; microwave on HIGH heat 10 to 12 minutes, until potatoes are tender. Cool.

2. Mix mayonnaise, sour cream, chives, garlic salt, and pepper in a large serving bowl until well blended.

3. Gently stir potatoes into dressing until well coated. Sprinkle with cheese, bacon, and red onion; cover and refrigerate until ready to serve. Stir toppings in just before serving.
Chipotle mayonnaise is readily available in the condiment aisle—or you can make your own by stirring one or two finely chopped canned chipotle chiles into plain mayonnaise.
Reduced-fat (light) sour cream is a good substitution for regular sour cream
If fresh chives are hard to find, substitute green onions.
Stove top: Place 1 package Simply Potatoes® Steakhouse Seasoned Diced Potatoes in a medium saucepan with 1/2 cup water. Bring to a boil; reduce heat to medium-low and cover. Cook about 10 minutes or until potatoes are just tender.
*Can be substituted with Simply Potatoes® Diced Potatoes with Onion

 

Serving Size: 1/6th of recipe
Calories 190; Total Fat 10g; Saturated Fat 3g; Cholesterol 18mg; Sodium 680mg; Carbohydrate 23g; Dietary Fiber 2g; Protein 5g

 
http://www.simplypotatoes.com/recipes/cheddar-bacon-potato-salad-recipe/4503a

Kitchen Hint of the Day!

June 3, 2014 at 5:33 AM | Posted in Kitchen Hints | Leave a comment
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You can get several different meals from a braised or slow-roasted whole beef roast or pork shoulder. It can be made into different  dishes and sandwiches all week.

Healthy BBQ Slow-Cooker Recipes

May 25, 2014 at 6:32 AM | Posted in Eating Well | Leave a comment
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I love my slow cookers! So from the EatingWell web site it’s Healthy BBQ Slow-Cooker Recipes.

 

 

EatingWell2

Enjoy stress-free entertaining with these healthy recipes for your slow cooker.

 
Cookout season is here and we’ve got the secret weapon for making it stress-free and totally delicious… the slow cooker! From pulled pork to potato salad and baked beans, find these recipes and more to keep your kitchen cool and your grill open for burgers. Entertaining has never been so easy!

 

 
Slow-Cooker Baked Beans
A must-have dish for any backyard barbecue, this classic baked bean recipe is made simple by simmering in a slow-cooker. Spiked with bourbon, maple syrup and molasses, these healthy baked beans have just the right amount of bacon to add a salty touch of smokiness….

 

 
Slow-Cooker German Potato Salad
This vinegary German-style potato salad recipe is a lighter alternative to typical mayonnaise-based potato salad. And, instead of boiling, the potatoes are simmered in the slow cooker. This healthy slow-cooker potato salad recipe tastes great when served warm or at room temperature. Fingerling potatoes make it especially pretty, but any type of yellow-flesh potato cut into 1-inch pieces will work….

 

 
* Click the link below to see all the Healthy BBQ Slow-Cooker Recipes from EatingWell.

 

 

http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_bbq_slow_cooker_recipes?sssdmh=dm17.739339&utm_source=EWTWNL&esrc=nwewtw052014t

The Walleye Festival and Marc’s Great American Rib Cook-off & Music Festival

May 22, 2014 at 7:23 AM | Posted in Festivals, fish, grilling | Leave a comment
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May 22-26, 2014 Main Street Port Clinton Walleye FestivalWalleye Fest
Port Clinton, Ohio

 
The 34th annual festival will be held at picturesque Waterworks Park on the shores of beautiful Lake Erie in Port Clinton with an array of free live concerts, kids fishing derby, grand parade, educational programs and activities, carnival rides, and food vendors.

 

http://www.portclintonchamber.com/walleye-festival.htm

 

 

 

 

 

Marc's Great American Rib Cook-off & Music Festival
May 23-26, 2014 Marc’s Great American Rib Cook-off & Music Festival
Cleveland, Ohio
Northeast Ohio’s most rockin’ Rib Cook Off & Music Festival

 

 

http://cache.ltvcms.com/wjw/ribcookoff/rib/index.html

One of America’s Favorites – Goetta

May 19, 2014 at 9:01 AM | Posted in One of America's Favorites | Leave a comment
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A conventional log of Goetta

A conventional log of Goetta

Goetta is a breakfast sausage of likely German-American origin that is popular in the greater Cincinnati area. It is primarily composed of ground meat (pork, or pork and beef), pin-head oats and spices. Pronounced gétt-aa, ged-da or get-uh Americanized pronunciation, this dish probably originated with German settlers from the northwestern regions of Oldenburg, Hannover, and Westphalia who emigrated to the Cincinnati area in the 19th century. The word “Goetta” comes from the Low German word götte. North of Cincinnati, specifically in the region surrounding Mercer, Shelby, and Auglaize counties, goetta is often known by the term “grits”, not to be confused with hominy grits. This usage of the word “grits” stems from the High German word “grütze,” which is an equivalent of the Low German götte.

Goetta was originally a peasant dish, meant to stretch out servings of meat over several meals to conserve money.

Glier’s Goetta, the largest commercial producer of goetta, produces more than 1,000,000 lb (450 metric tons) annually, around 99% of which is consumed locally in greater Cincinnati.

 

 

 

Goetta is usually bought in the conventional log shape, but now Links are being sold in Greater Cincinnati supermarkets.

Goetta is usually bought in the conventional log shape, but now Links are being sold in Greater Cincinnati supermarkets.

While goetta comes in a variety of forms, all goetta is based around ground meat combined with pin head or steel cut oats. Usually goetta is made from pork shoulder or “Cali”, but occasionally contains equal parts pork and beef. Goetta is typically flavored with bay leaves, rosemary, salt, pepper, and thyme. It contains onions and sometimes other vegetables.

While similar to scrapple in that it contains a grain product and meat for the purpose of stretching out the meat over several days, goetta looks very different. Scrapple is made with cornmeal while goetta uses steel-cut or chopped oats. The oats in goetta are much coarser than the fine powder used in scrapple and add texture to the dish.

 

 

 
Goetta is typically formed into small loaves, and then cut into squares and fried, often in the oil left over from browning the meats or in bacon drippings. Traditionally a breakfast food, goetta is often served with apple butter, ketchup, mustard, syrup, grape jelly, honey, or eaten by itself.

More recently, goetta has become an all purpose food eaten with any meal. New goetta products in the Cincinnati area include goetta burgers, goetta dogs, and goetta pizza. As the meat in goetta is precooked during the process of making the loaves, goetta can be kept in the freezer.

 

 

 
Due to the popularity of goetta in the Cincinnati metro area, a number of commercial distributors produce and sell it in the parts of Ohio, Kentucky, and Indiana near Cincinnati. The most popular of these brands is Glier’s Goetta, the largest producer of goetta in the world. Glier’s Goetta, established in 1946, is based in Covington, Kentucky, part of the greater Cincinnati area.

 

 

 
In the Greater Cincinnati area, there have been annual celebrations since 2004 with the central theme of Goetta.

The “Original Goettafest” is an annual cultural and culinary celebration held in Covington, Kentucky, just across the river from Cincinnati, Ohio. Covington has a rich heritage of German immigrants and this festival is held in MainStrasse Village, an area of Covington a few blocks from the Ohio River. In 2006, this celebration was held June 17 and 18.

“Glier’s Goettafest” is a similar event held near Newport, Kentucky’s “Newport on the Levee”(an entertainment, shopping and restaurant complex) on the Ohio River waterfront. The festival celebrates both the dish and Greater Cincinnati’s German American heritage. While the main focus of the festival is goetta, served in many different ways, it also typically includes music, dancing, and other public entertainment. In 2013, the festival was held August 1 through 4.

 

 

 

A plate of pan-fried Knipp with apple sauce

A plate of pan-fried Knipp with apple sauce

Glier’s markets Goetta as the “German Breakfast Sausage”, creating the wrong impression that it is something commonly eaten for breakfast in Germany. In fact the vast majority of Germans have never heard of Goetta. However, an equivalent food known as Knipp can be found in the present day in Bremen and surrounding areas. This can be found spread onto bread or pan fried like goetta. It is also often served with apple sauce paralleling the apple butter which is served alongside goetta. Although in modern times in most parts of Germany, eating warm sausage for breakfast or a hot breakfast in general is not common, historically Knipp was eaten for breakfast, often in the winter.

 

 

 

 

 
Glier’s Goetta

A conventional log of Goetta

A conventional log of Goetta

THIS IS GOETTA.
The patties begin to sizzle. The pin oats swell and pop. The spices throughout the gloriously married pork and beef infuse the atmosphere. And the corners of your brain turn up to a grin. While the crumbles dance in the hot pan, the rounds color to a golden brown, and your tongue puddles with anticipation. The final patty is flipped unveiling a brilliant batch of toasted treasures. The belly roars.

THIS IS GOETTA.
Your fork breaks the delicate crisp and moves carefully through the creamy middle of the morning circle. Every bite sends you deeper into total sensory engagement, and allows the mind to skip through the collection of stories that decorate your family’s history and your own. In a moment you are at your grandma’s counter enveloped in tales of her grandma’s kitchen. Your heart sings.

THIS IS GOETTA.
The pure enjoyment you draw from each tender-crisp forkful testifies to the power of passion. Your delight drives that passion. And the contribution of your experience makes richer the fabric that forms the heritage and legend. This is the end of boring breakfast. This is the return to what matters. The return to what inspires. The return to what is right and good and real and delicious.

THIS IS GOETTA.

 
www.goettacom.

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