Author: Arrisje

Schnitzel Sandwich

Schnitzel Sandwich

Ingredients Porkloin 1 cup of all purpose flour 2 cups of bread crumbs 2 eggs 1 tbsp water Season all tomato Bibb lettuce German Broetchen Ziploc bag Instructions Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in …

Schnitzel, Rahm

Schnitzel, Rahm

Where does the word Schnitzel come from?
The word Schnitzel is believed to come from the word der Schnitz which means a slice or a cut, similarly Schneider means a tailor.
The Schnitzel, by definition, is made with veal. However, today many German restaurants will offer a “Schnitzel” using different meats while still following the preparation techniques of the Wiener Schnitzel (dipped in flour, egg, and bread crumbs, and fried in butter or oil to a golden brown). You may see this called “Wiener Art,” meaning it was prepared like a Wiener Schnitzel, but the meat is not veal.

Black Eye Peas Salad

Black Eye Peas Salad

Ingredients

  • 1 can black-eyed peas
  • 1/2 english cucumber
  • 1/4 cup finely chopped red onion
  • 2 medium tomatoes, seeded and chopped
  • 1 medium jalapeño pepper, finely chopped
  • 1/2 cup chopped fresh cilantro if available
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice (about 2 large lemons) or more to taste
  • 1/3 cup extra-virgin olive oil, divided
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Remove half of the cucumber skin, leaving thin strips of green all the way around. Cut into quarters lengthwise, remove the seeds and chop. Transfer to a bowl and add the chopped onion, tomatoes, jalapeño, cilantro and garlic. Add the rinsed black eye peas. Put the lemon juice and about 1/4 cup olive oil in a separate bowl add salt and pepper and more lemon juice if desired. Refrigerate 30 minutes before serving.

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Black Eye Peas Salad

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Ingredients

  • 1 can black-eyed peas
  • 1/2 english cucumber
  • 1/4 cup finely chopped red onion
  • 2 medium tomatoes seeded and chopped
  • 1 medium jalapeño pepper finely chopped
  • 1/2 cup chopped fresh cilantro if available
  • 2 cloves garlic minced
  • 1/4 cup fresh lemon juice about 2 large lemons or more to taste
  • 1/3 cup extra-virgin olive oil divided
  • Salt and freshly cracked black pepper to taste

Instructions

  • Remove half of the cucumber skin, leaving thin strips of green all the way around. Cut into quarters lengthwise, remove the seeds and chop. Transfer to a bowl and add the chopped onion, tomatoes, jalapeño, cilantro and garlic. Add the rinsed black eye peas. Put the lemon juice and about 1/4 cup olive oil in a separate bowl add salt and pepper and more lemon juice if desired. Refrigerate 30 minutes before serving.
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Black Eye Pea Dip

Black Eye Pea Dip

Black eye pea dip

Cordon Bleu

Cordon Bleu

The term “Cordon Bleu” (by itself) relates to a special order of French knights. Presumably, by association, cordon bleu as it relates to recipes (as in, chicken cordon bleu…boneless breast of chicken wrapped around cheese and thinly sliced ham) also originated in France as dishes of distinguished classes. Food historians tell us the notion is debatable.

On the other hand? Recipes are not invented. They evolve. Culinary evidence confirms roulades and bracioline composed of veal/chicken, ham and cheese were favored in centuries past by several cultures and cuisines. Most notably: Germany, Austria, Switzerland, France, and Italy. Recipes (and recipe names) varied according local tastes and language. Italian-inspired recipes generally feature prosciutto (ham) and Parmesan (cheese). “Cordon bleu,” as we Americans know it today, first surfaced in the early 1960s. Our country’s culinary interpretation parlayed prosciutto for thinly sliced deli ham and Parmesan for mozzerella, Gruyere, or Swiss cheese. Old World masterpiece going with the flow. The perfect American convergence. Of course? The timing was perfect.