Cooler weather – and Oktoberfest! – is the perfect time to enjoy super tender and flavorful Sauerbraten.
The calendar is telling me it’s fall (although the weather disagrees), and that means we have the official excuse to start making some hearty, rich food to go along with the full flavored beers of the season: Oktoberfest! We love Oktoberfest beer! The rich maltiness and the beautiful amber color just seem to fit with the changing leaves and cool breezes (you know, in places other than Houston). But even if we don’t have the most fall-like weather, Houston is home to our favorite Oktoberfest brewer, St. Arnold’s. We fell in love with their liquid gold when we went to school here, and believe me, we were on the lookout for it whenever we would come to visit. Yes, we were that person asking the store if they had any Oktoberfest beer in April. And since we have this wonderful German inspired beer, we figured we should pair it with some German style food. May I introduce you to sauerbraten!
Cold Noodle Salad with Spicy Peanut Sauce is fresh and tasty for late summer and early fall…cool enough to beat the heat, with a zesty kick to get your blood moving!
You know those summer days that start blurring into fall? Still warm, but with a hint of crispness?
Well, here in Houston, we don’t have those, BUT somewhere else in the country you do! And this cold noodle salad with spicy peanut sauce is perfect for those days.
The cold noodles are refreshing while sitting in the warm sunlight. And then when you get just a touch of cool breeze, the zesty sauce will get your blood flowing. Not to mention, this is a quick and easy meal for school nights and weekends packed with activities. Savory and fresh, it’s delicious eaten immediately and just as good as leftovers.
Pretzel Pork Belly Po-Boy pairs the sweet richness of pork belly with the bright flavors of a colorful slaw, in one juicy mouthful!
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“The pig is an incredible animal. It can take an apple – essentially garbage – and turn it into bacon.”
While I don’t agree with his assertion that apples are garbage, the pig does give us some pretty amazing eats. I think we all have to take a moment to appreciate just how delicious bacon is. According to the bacon calendar I have hanging in the office (more about that here), it’s sometime referred to as “the conversion meat” for it’s ability to lure vegetarians away from their meatless lifestyles. That’s some power. And while we certainly love bacon around here either as base for a delicious beef stew, or highlighted a little more prominently in an appetizer, I wanted to take a crack at the origin of bacon: pork belly. A pork belly po-boy to be more specific.
Tomato, Basil, and Goat Cheese Tart combines the perfect savory flavors of the season in a buttery cornmeal crust. Good hot or cold, for breakfast, lunch, or dinner!
While the modern grocery store gives us the ability to make almost any dish regardless of the time of year, it’s always nice to cook up a recipe that takes full advantage of the bounty of the season. For me, a quintessential summer combination is tomato and basil. I’m sure that’s hardly unique, but it conjures up memories of eating dinner out on the deck as the sun was setting over the mountains. And while this Tomato, Basil, and Goat Cheese Tart can certainly be served with dinner, it is versatile enough to pull duty at just about any meal, or slice it up small for a colorful appetizer. (Liz has also been known to eat it bite by bite straight from the fridge.)
This easy recipe for Crispy Carnitas Tacos turns pork shoulder into juicy, caramelized heaven. Add a fresh tortilla and you’ll never want to eat anything else, ever again.
Ah pork, the meat that keeps on giving. It is a staggeringly versatile protein. From BBQ ribs, to Asian meatballs, and now… carnitas! This deceptively simple recipe has an incredibly complex and tasty final product, perfect for tacos, breakfast hash, or just out of hand eating!
But in this case tacos.
What is carnitas, you ask?
Well, besides DELICIOUS, it’s a Mexican pork shoulder dish. The pork is slowly simmered – traditionally in lard! – until it’s super tender and juicy. This recipe takes that concept and pushes it a step further. OH YES!
Pop quiz: what’s everyone’s favorite part of roasted meat? The crispy bits. Yeah, those little pieces of dark, caramelized meat that pack flavor and crunch in every bite.
Well, today is EVERYONE’s lucky day. Because this carnitas recipe combines the tenderness of slow-cooked meat with crispy cooked edges. And it rolls it all up in a tortilla. TA-DAAA!