Posts tagged FL

Hot News on a cold day

The market has been open for over a year and a half now. In that time we have been learning as we go. With conversations and over feedback from our guests we are always striving to improve ourselves& exceed expectations. When we have a guest looking for a specific item they enjoyed back home in Germany, the conversation is usually followed by a call or email to our distributors & their importers. One thing that many of our guests have asked for is something hot to add to our sandwich menu. We have finally figured out a way to make this request a reality.

 

The Schweine-QThis week we introduced our new weekly hot special, and what a great week to start! Our usually hot & humid Florida day’s suddenly turned chilly. When everyone else was pulling out their coats & sweaters, Chef Josh wheeled out his smoker.  Using our whole pork loins he set to work. Once the pork was perfectly smoked he made an Aventinus BBQ from one of our popular German beers.

 

The pulled pork was so different in the most unique and wonderful way. Every bite was tender & juicy, falling apart with the unmistakable smoky flavor beneath the BBQ. The sauce picks up and carries the flavor profile of the Aventinus beer used in its creation.  It shared the rich wheaty, taste of the dopple bock.

I’m not a big fan of coleslaw’s.  I usually end up with the kind that is drowned in mayo and sits in the pit of my stomach, or so soggy it should be described as a soup. However I’ve learned from experience that Chef Josh…knows what he’s doing. So while I was little apprehensive at first I figured as always I’d be pleasantly surprised by his recipe.

It is almost sweet, not tangy at all. The shredded cabbage & carrots were all crisp & crunchy. It was covered with just enough sauce to flavor the bite. What I really liked was that it felt light & fresh, not heavy.

 

On their own the BBQ Pulled Pork & coleslaw were the perfect way to sit back and re-live summer cookouts just  one last time before the winter sets in. However when Chef Josh was planning  this out in his head he had a totally different idea in mind. The pulled pork goes on the sandwich WITH the coleslaw & a few slices of dill pickle. I can only imagine the look of horror on my face, but after a little while I remembered that when it comes to all things culinary Josh won’t let me down.  So I sat down at my desk with a Schweine-Q and dove in before I could psych myself out of it.  As usually I was glad I tried something new.  The heavier smoked taste of the hot pulled pork mixed very well with the cool light flavors of crisp coleslaw. Soft bread and small bite of the pickle rounded out the taste.

 

If you don’t think you’re ready to be tough like me and mix BBQ & coleslaw you can always enjoying the other way with coleslaw as a side dish. While we are running this special both the Coleslaw & BBQ are available for purchase by the pound.

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Tasty Tomato Suppe

Chef Reno has been creating German specials for the weekends over at Hollerbach’s Willow Tree Café. I have been spoiled because he has such great ideas for use of the items we have in the market. Now when I wander the aisles he usually walks with me offering suggestions on what could be made & combined.  Today while wandering, I really wanted something sweet but decided that I would be better off with something a little more substantial. Halfway down the aisle I’m joined by the Chef and the conversation quickly picks up. After about 5 mins we agree that a soup would be perfect for today.

When he brought the finished product to my desk I smelled it before he reached me. The warm scent of tomato and herbs caught my attention first. I did my best not to be distracted while I finished the paperwork before me so that I could focus and enjoy a special soup, which was also difficult because the presentation of the soup was just so fancy.

Once the paper work was finished and moved a safe distance away from the bright red soup, I could really take in the smell. The scent of tomatoes and herbs was so wonderful and rich that I couldn’t discern anything else but the faintest smell of the cheese croutons.  The texture was not watery which I loved, especially since I had been talking about wanting something that was a bit more substantial.  What was a fantastic addition was the cheese croutons he made, lightly crunchy with the Gluten Free Panko Italian style breadcrumbs. Inside was the chewy, gooey goodness of melted provolone cheese.

My mind was reeling with the combined flavors, such a decadent and delicious soup.  After a few minutes the soup was gone and I was left sitting at my desk suffering the usual sadness that accompanies the end of a really good meal. What is wonderful is how Chef Reno wrote everything out so that again I can share the recipe with you.

Ingredients:

1 Can – La Valle Peeled Tomatoes

1 Can- Rega Tomatoes with Basil

1 Clove- Garlic

1 – Onion

1 – Tomato

1 1/2 Tblsp- Bouillon

½ Tsp- Salt

1 Tblsp- Sugar

1 Tsp- Basil (dried)

1 – Egg

1 cup- Flour

½ lbs- Provolone Cheese

1/2 bag- Ian’s Gluten Free Panko Breadcrumbs, Italian

How he did it:

Cut onions in cubes and sauté in Olive oil.

Then puree with Tomatoes and sugar, basil & garlic. Strain the seeds.

Add ½ cup water & simmer for 10-15mins

Season the soup with bullion and salt

Cheese croutons

Cut cheese in cubes

Bread cheese cubes:  Flour- Egg- Breadcrumbs

Panfry them in Olive oil until light brown color

Once cool enough to handle, add to soup.

In case you would like to re-create the fantastic presentation Chef Reno used in the picture above he lightly drizzled Pesto, and heavy whipping cream to make the design.

The above is exactly what Chef Reno used and it was enough to feed 4 of us with extra cheese croutons to go around!

Now I LOVE fresh tomatoes, so I had to ask how many whole vine ripe tomatoes it would take to make this soup without having to use the canned kind. He said it depends on the size, but 6-8 should be about right to make the same amount.

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The First Adventure with Raw (pickled) Herring

I’m not sure what it is about the raw pickled fish products that we have make me so hesitant to try on my own. I love fish & eat sushi whenever the opportunity arises, but Rollmops, Bismark Herring & Matjes constantly weird me out when I think about trying them. I think part of the reason is because most of my blog content are items that can be enjoyed right out of the package.  When I came in to work this morning I knew that I needed to find something to write about. Since I have some amazing co-workers I wanted to try and mix it up a little today. I asked Chris if he could make something simple from the items we have in the market. Something that would be fairly quick to put together, Chris is a Chef from Germany so he walked right out took 2 seconds to look around and asked if I liked fish and if I’d ever had the Matjes fillets.

From there he grabbed a package of the Matjes and a jar of Pickled Gherkins and disappeared into the kitchen. Curiosity got the best of me and I went back to see what he was doing.  He slivered half an onion, half of a Granny Smith Apple and several of the small Pickled Gherkins. He put them in a mixing bowl with 3 table spoons of Vinegar & Mayo, adding Sugar & Salt. The fillet’s he cut in one inch pieces and mixed them all together.

He then peeled and boiled some potatoes 35min.  Once he pulled them from the water he halved them and sautéed them with butter, salt, pepper & celery leaves. This simple side was (in my opinion) pretty crucial to the dish.

While he was fixing the rest I stole away with the remaining jar of Gherkins. I have a sincere fondness for good pickles. The Kuhne Pickled Gherkins are what I would call high quality. They were crisp and absolutely out of this world with a sweetness that comes from the sugar that is added, just enough sweetness to make the vinegar taste milder.  It has pieces of onion, mustard seeds and red peppers marinating in the jar that are so tasty. They were just bigger than what I would consider a cocktail size but would still be a great addition to a small platter.

I was surprised when Chris presented me with a pretty plate of Matjes Haus Frauen Art (Housewife style). I took one bite of the fish by itself and loved the taste; the texture however really was not something I enjoyed since I’m not a fan of slimy & slick. He told me to eat it in combination with the potato. Cutting a slice of the potato and forking a piece of the potato was MUCH better. I also took a bite of the fish with a forkful of the onion, apple & pickle slices.

Sydney had also arrived in time to partake of our co-workers culinary skills. She thought it was also scrumptious, especially the potatoes. We all finished with potatoes left over and absolutely delighted in mixing the potatoes into the sauce.

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Blogging and Business Lunch

What a beautiful Florida afternoon to enjoy lunch outside!  Most of the time when I’m writing about food in the market I’m sitting at my desk , a pen in one hand a fork in the other & a camera by my side. The food & drinks have always been good but often what really makes a meal truly great is the company that you’re sharing it with. Around the corner at the Willow Tree we call it Gemuetlichkeit, which is a sense of well-being and happiness that comes from enjoying the company of friends and family while savoring good food and drink.

I often ask my coworkers to sample our ‘exotic’ German delights and I’m usually rebuffed (I just don’t understand their aversion to a ball of fried herring marinated in vinegar?!?) Yesterday while I was out in store looking over some of our new items one of our beloved regulars came in and we picked up a jar of red pepper strips & started talking with Chef Josh about what items on the shelf would be great to add onto our deli sandwiches.

We all started kicking around ideas and Chef Josh took over and said that he’d have something special just for us made with items from our store. Theo thought it was a fantastic idea, so today I’ve been watching the clock in anticipation for what was going to be presented.  Working in the food service industry it’s not often that I get to eat lunch at ‘lunch time’, so I think I’ve got a good reason to be excited about taking a short break to enjoy the weather, a good meal with  great people.

Tom arrived just after Noon, I picked up a nice cold bottle of Ginger Beer and we went outside to sit in the shade of our sidewalk tables. I don’t think the afternoon could have been any nicer to enjoy the weather and a good lunch.  It was hot out today but sitting in the shade of our table’s umbrella with a cold drink…it was just down right pleasant. The Ginger Beer was not over sweet, and a smooth flavor that fell between Root Beer & Ginger Ale.

I had a few minutes to just chat with Tom about what he liked most about the deli. He described how limited the options were in the area for a quick lunch that wasn’t a sit down establishment. We both talked about the positive & negative aspects of how we slice our sandwich meats to order. While it takes a few extra minutes the freshness and quality is worth it.  He particularly enjoys the products we make in house, during the week he rotates between our Herb Roasted Turkey, Garlic Pork Loin & Chicken Salad. However his favorite fallback is Pastrami on either our homemade German Farmers Bread or Pumpernickel with Swiss cheese, onions & pickles.

Theo came out to join us and we all sat back and talked about good food and what Chef Josh was preparing, then as if right on cue Chef Josh came out with plates in hand.

We had a Smoked Pork Loin, with sautéed mushrooms, red peppers & onions, melted Mediterranean Gouda on our fresh brotchen with a red pepper & garlic aoli, and a side of tomato cucumber salad.

The sandwich was hearty, filling and almost caused me a sensory overload. The smoked pork loin was tender and juicy. Chef Josh has proven many times that he is a pro when in it comes to smoking meats. The red peppers, onions & mushrooms were sautéed long enough to let the flavors out and get the consistency just right. The red pepper and garlic aoli….oh just where can I start to express the raptures of a great aoli. Chef Josh set aside some of the red pepper strips from the jar just for this, he admits that it’s not a proper aoli because he cheated today using a tube of our Thomy Mayo. I know the leftovers were polished off by the staff afterwards. I know there wasn’t any evidence of it left on my plate I saved a few bites of me bread to clean it up.  Tom likes our new brotchen because it the fresh ones we make now have a better crust.

A perfect companion for the meal was the tomato cucumber salad. Tom expressed it exactly, how on a hot day like today the cold salad was absolutely refreshing and next to the somewhat heavy sandwich. Josh used our Haus dressing which has this wonderfully strong dill flavor.

I was completely contented and a bit sad when it was gone, even Theo sounded a little down when he said “guess it’s time to get back to work” so back to the office I came with some good pictures a page full of quick observational scribbles.

For all our foodie friends Chef Josh gave wrote down the recipe for your enjoyment.

Pork Loin
Garlic
Spanish onion
Cucumber
BENDE Red Pepper Strips
Mushrooms
Tomato
Salt & Pepper
THOMY Mayo
Pumpernickel Bread
Mediterranean Gouda
WTC Haus Dressing

1. For garlic pork loin marinate in 1/2 cup olive oil and 6 roughly chopped cloves of garlic for at least 1 hour
2. For pickled red peppers onions and mushrooms take 1 jar of Bende Red Pepper strips and reserve 1/4 jar for aoli
While marinating pork make pickled veg take 1/2 of Spanish onion and julienne into 1/8″ strips
Slice mushrooms into 1/8″ slices in a mixing bowl combine Red Peppers and juice with onions and mushrooms, mix and let rest 30 mins
3. For tomato cucumber salad cut tomatos into hlf inch cubes. Place in mixing bowl.
Cut cucumber into 1/4 inch strips length wise, and then juliene 1/2 onions in 1/4 in strips place in bowl
mix in 8oz of haus dressing and chill for 20 min
4. Salt and pepper smoke on smoker at 225 for 10min let rest for 5min, slice in 1/2″ slices
5. For aoli combine 6 garlic cloves & the 1/4th jar of reserved red peppers, 1 Thomy Mayo tube in a food processor or blender until finely pureed and mixed through, salt and pepper to taste
6. Strain and sauté veg; Sauté to heat, not to cook.
7. Assembly of sandwich
Assemble on small sheet pan.
Take pumpernickel bun cut in half and toast on 1 side. Spread aoli on both sides of bread. Place 1/2 of 1 whole sliced tenderloin on the bottom half of bread
Place hot sautéed pickled veg on top of pork, place 1 slice of Mediterranean Gouda on top. Broil for 1 min to melt cheese
Place top bread on and cut in half on diagonal and serve with chilled tomato cucumber salad

We had enough to serve 5

1 hour prep

40 mins cooking

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Bratrollchen

Today’s subject is all in thanks to Chef Josh. Normally I like to take a look around and pick something that looks somewhat familiar or that had been recommended to me by a guest or co-worker. Not today!

Josh picked a jar of Bratrollchen out of the cooler and told me to write about it. Knowing that I have a new found love for our selection of canned fried fish.  I don’t know what my reluctance is to the jarred variety is but even after a year I still haven’t mustered up the courage to sample the Rollmops or Bismarckherring.

Carrying the jar back to the office I grabbed a small dish & fork I sat down at my desk and began my brief journey. Looking over the label I saw much of the same things that are used in the cans like: Vinegar, breadcrumbs, oil, etc. This jar also was kind enough to have an English translation Bratrollchen is Fried Herring, rolled.

Fried Rolled Herring balls

Oftentimes when I’m sampling something to blog about I tend to immerse myself into the item for a few minutes so that I don’t miss anything, today that didn’t really work out so well. I think I was distracted with the strong smell of vinegar that hit me as soon as I opened the jar; my concentration was completely broken right after Theo walked by and commented on the shape and color of the fried fish balls that I was forking out into my little dish. I won’t repeat what his observation was….but I will say that I agreed.

I cut the first one in half to look at what it was I was about to try. I wasn’t expecting to see what I did. The fish appears to be finely shredded first then shaped into balls, breaded, fried & then submerged in the jar of oil & vinegar, with carrots, celery, onions & mustard seeds.

The taste was exactly the same as its canned friends although obviously lacking the subtle metallic taste. What was really nice was that not once did I get a fish bone!

Sydney & Aaron were the only other brave souls working that took up my offer to try some. Aaron felt that the vinegar taste was a bit strong but he really liked the texture. Sydney was also very happy at the absence of bones, saying that the texture was way more pleasant than the whole fried fillets we had tried last time. Sydney commented further that she thought it would probably taste even better served hot.

After all the Bratrollchen were all finished off I fished out the pickled veggies that had fallen to the bottom of the jar. Thinly slivered onions, carrots, celery & mustard seeds…they were all quite tasty.

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