Michael.Adams.Meals.Blog

German Potato Salad 2 lbs of Medium Red Potatoes, diced 1 Medium Red Onion, finely chopped 1 lb of Bacon, diced 1 Tablespoon of Grainy Mustard 1 Tablespoon of Dijon Mustard 1/4 Cup Olive Oil 1/4 Cup Apple Cider Vinegar 2 Tablespoons Sugar 1/2 Teaspoon Pepper Fresh Parsley for garnish, chopped DIRECTIONS: 1. In a large pot of boiling salted water add diced potatoes and cook on a medium high heat for 12 to 15 mins until potatoes are tender when pierced with a knife, remove potatoes from water and place into a large bowl to cool. 2. Meanwhile in a large skillet cooked diced bacon until crispy then remove from pan and place onto a paper towel to rest, remove bacon fat from pan while reserving 1 tablespoon aside for sautéing. 3. Add tablespoon of bacon fat back to skillet and sauté onions for 3 mins, turn off heat and add mustards, oil, sugar and vinegar to onions and stir to fully combine. Pour warm mixture over potatoes with half of the bacon, freshly chopped parsle...

Slow Cooker Sauerbraten 4 lb Beef Chuck Roast 1 Medium Yellow Onion, Sliced 4 Garlic Cloves, Minced 10 Whole Cloves 2 Bay Leaves 1/2 Teaspoon of Mustard Seeds 6 Whole Black Peppercorns 5 Juniper Berries, Cracked 2 Teaspoons Salt 1 Cup Apple Cider Vinegar 1 Cup Red Wine, Such as Pinot Noir or Water Fresh Parsley for Garnish, Finely Chopped SAUCE: 3 Tablespoons Flour 3 Tablespoons Water 12 Gingersnap Cookies, Crumbled DIRECTIONS: 1. Place roast in a large ziploc bag along with onions, garlic, cloves, mustard seeds, peppercorns, juniper berries, salt, vinegar, wine and marinade for 2 days rotating bag once per day. 2. Place roast, marinade and bay leaves into a slow cooker and cook on low for 8 hours until meat is tender, then remove meat onto a platter to rest and cover with tin foil. 3.  In a small bowl stir together flour and 3 tablespoons of water to combine, pour mixture into slow cooker along with crumbled cookies and whisk together until a thick sa...

Currywurst Sauce 1 Cup Ketchup 4 Tablespoons of Beef Stock, or Vegetable Stock 2 Teaspoons of Worcestershire Sauce 2 Tablespoons of Water 1/4 Teaspoon of Baking Soda 1 Teaspoon of Onion Powder 2 Teaspoon of Paprika 4 Tablespoons of Currypowder 1/4 Teaspoon of Cayenne Pepper DIRECTIONS: 1. In a small pot on a low heat slowly warm up ketchup while stirring a few times to avoid burning or bubbling, add baking soda while stirring until foaming subsides and ketchup is smooth. 2. Add spices and liquids to ketchup while stirring until fully combined, continue stirring on a low heat for 5 mins adding 1 extra tablespoon of water if needed. Remove from heat and serve with bratwurst, fries a little mayonnaise and ENJOY !!!