Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.harvard.edu!iad-peer.news.verio.net!news.verio.net!pants.skycache.com!nntp.primenet.com!nntp.gctr.net!newsfeed.berkeley.edu!HSNX.callatg.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Anne Edgell Newsgroups: rec.food.recipes Subject: SchweinSteak - Grilled Pork Filets Followup-To: rec.food.cooking Date: Fri, 17 Sep 1999 21:26:51 -0500 Organization: ucsinet.com Lines: 69 Approved: phill@rt66.com Message-ID: <37E2F86B.E450D6BE@ucsinet.com> Reply-To: Anne Edgell NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:35945 Grilled Pork Filets Filet Steak with Champignons Request: SchweinSteak Several years ago when I lived in germany, my wife and I used to attend volksmarches, and naturally enjoyed the beer tents afterwards. One of the hings we particularly enjoyed was a pork steak which was barbequed on the spot and generally served with mustard on Brochen. Here are two grilled pork filet recipes served on hard-crusted rolls (Broetchen). Maybe one of them will come close to what you enjoyed after the Volksmarsch. Grilled Pork Filets 4 boneless pork filets, tenderized, about 1/2" thick 3 Tbsp Gourmet wine vinegar Tomato Ketchup Oil 1 Onion, chopped 2 cloves garlic, pressed 1 tsp Dijon Mustard 1/2 tsp Pepper 1/2 Tbsp Sugar Thyme, fresh Rosemary, fresh 1 shot Tabascosauce In heavy plastic ziplock bag mix vinegar, ketchup, oil, onion, garlic, mustard, pepper and sugar. Add herbs and Tabasco. Marinade steaks for at least 4 hours, then grill 4-5 minutes each side. Serve on hard-crust Broetchen. Try this one with Dijon, or Duesseldorf Mustard (available in German delis, sometimes in a good grocery store) Filet Steak with Champignons 4 1/2"-thick pork filets 5 oz Champignons, sliced 3 Tbsp lemon juice, freshly squeezed Filetsteaks mit Champignons, Kueche und Genuss 3 Tbsp butter 2 Onions, chopped 1 clove Garlic, sliced very thin Salt Pepper 3 tbp White wine Parsley Oil Hard crust rolls (Broetchen) Tenderize meat. Drizzle lemon juice over mushrooms. Heat butter, add onions and champignons, saute 5 minutes or until onions are golden in color. Salt and pepper to taste. Add wine, bring to boil, simmer until liquid is greatly reduced. Add parsley. Brush steaks with oil, grill on both sides until done. Serve on rolls with mushrooms and onions. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.lauderdale.net!news.gate.net!news.cftnet.com!nntp.mainstreet.net!news.dra.com!cyclone.i1.net!newsfeed.enteract.com!newsfeed.berkeley.edu!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "HELEN PEAGRAM" Newsgroups: rec.food.recipes Subject: Schweinsteak Followup-To: rec.food.cooking Date: Thu, 16 Sep 1999 18:43:20 -0400 Organization: globaserve.net Lines: 67 Approved: phill@rt66.com Message-ID: <7s1p0a$mmu$1@sloth.swcp.com> Reply-To: "HELEN PEAGRAM" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:35946 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gewurzte Schweinsrippchen, Braised Spicy Spareribs Categories: Meats, Pork, German Yield: 5 Servings 4 lb Spareribs, cracked in center 1/3 cup Flour 2 tsp Salt 1/4 tsp Pepper 3 Tbsp Cooking oil 1 1/2 cup Broth 1/4 cup Ketchup 3 Tbsp Worcestershire sauce 2 Tbsp Vinegar 1/2 tsp Celery salt 1/8 tsp Cayenne pepper 3 Whole cloves 3 Whole allspice 1/2 Bay leaf 1 Clove garlic, minced 1 Medium sized onion 1/4 cup Water 2 Tbsp Flour Set out a heavy skillet and a roasting pan having a tight fitting cover. Cut the ribs into serving-size pieces. Coat meat evenly with a mixture of the next three ingredients, flour, salt, and pepper. Pour the cooking oil in the heavy skillet. Add the ribs to the oil and brown slowly on both sides. While the meat is browning, prepare the meat broth. Add the next 10 (from ketchup to the garlic clove), ingredients to the broth mixture. Finely chop the onion. Put the meat into the roasting pan. Pour the broth mixture over the browned ribs. Add the chopped onion. Cover and put in a 350 degree F. oven for about 1-1/2 hours, or until the ribs are tender. With a slotted spoon, remove meat from pan to a warm serving platter. Set aside to keep warm while preparing the sauce. For Sauce: If necessary, skim excess fat from cooking liquid. Strain the liquid and pour into a small saucepan. Mix the 1/4 cup of water and 2 tablespoons of flour in a screw top jar. Cover jar tightly and shake until mixture is well blended. Bring liquid in saucepan to boiling; stirring constantly, slowly pour 1/2 of the flour mixture into the cooking liquid. Bring to boiling. Gradually add the remaining flour mixture. Bring sauce to boiling after each addition. Cook 3 to 5 minutes. Spoon or pour about 1/2 of the hot sauce over spareribs on the platter. Serve remaining sauce in a gravy boat if desired. Serve ribs with Spaetzle. From: The German & Viennese Cookbook published by Culinary Arts Institute, 1973. MMMMM In His Name Helen Peagram mom1@globalserve.net -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.