Obatzda or Obatzter is a traditional Bavarian dish that begins with a soft ripe Camembert combined with a spreadable cheese, butter, onions, a few spices, and of course beer.  This popular appetizer also sometimes called Gerupfter Käse (which translated is barley cheese) can be found in most any restaurant or beer garden in Bavaria.  It is also know as the official cheese dip of Oktoberfest, however I think it would also make the perfect game day snack here at home.

I know I have said it before but fall has to be my favorite time of year.  There is something I just love about cool crisp mornings and bluebird skies, even my coffee seems to taste better.  Fall also begins what is in my opinion, the most wonderful time of the year and brings some of the best celebrations.  And speaking of celebrations, it was this time a year ago we were in Munich for the last weekend of Oktoberfest, the Großvater of them all.  The weather in Munich is very similar to the weather here in Denver, and fall is an exceptional time to experience Bavaria.  It is easy to see how they chose blue for one of the colors for the Bavarian flag.

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Obatzda ~ Bavarian Soft Cheese Dip

Obatzda is the signature beer cheese dip of Bavaria also
known as Gerupfter. A traditional Oktoberfest favorite that is perfect for game day too!

Course Appetizer

Cuisine German

Keyword appetizer, Game Day Treats

Prep Time 20 minutes minutes

Chill 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8

Author Christoph

Cost 10.00

Ingredients

• 8 ounces Camembert Brie or other soft ripe cheese
• 8 ounces spreadable cheese Laughing Cow or Cream Cheese
• 1/4 cup butter
• 3 teaspoons paprika
• 2 teaspoons caraway seed toasted and ground
• salt and pepper to taste
• 3 - 4 tablespoons Weißbier or Dunkel lager
• 1/3 cup sweet onion finely diced
• 3 tablespoons fresh chives chopped

Instructions

• Allow the Camembert, spreadable cheese, and butter to come to room temperature.
• Mash together the Camembert (rind and all), spreadable cheese, and butter, with the paprika, caraway seeds, salt and pepper until combined.
• Add beer a tablespoon at a time and mix until the dip is spreadable but not soupy.
• Cover bowl and refrigerate for 3 to 4 hours.
• When you are ready to serve take the dip out of the refrigerator and let stand for 30 minutes.
• Add the diced onion and chopped chives to the dip and fold until well incorporated. Garnish with chives.
• Serve with pretzels or rye bread, radishes, carrots, celery or other fresh vegetables.

Notes

Traditional Obaztda is made with sweet paprika however we also had it with hot and it was fantastic!

 

All the goodness of a French dip sandwich and a bowl of French onion soup are combined in these easy-to-make roast beef sliders.  Caramelized onions and gooey provolone make these little gems irresistible.  Dipped in a cup of warm au jus these little sandwiches will please any crowd.  Perfect for game day snacks or as an easy dinner for the family.  Make the rolls ahead of time and simply bake them off when your ready to serve.  So easy and delicious!

Last weekend we had our first real cold weather and about three inches of snow.  I love winter, but somehow we have not had fall yet.  The leaves are only about half turned and we have been enjoying beautiful mid 70 degree weather.  But suddenly there it was, so Sunday became a “stay in your jammies and cook something in the crock pot” kind of day.  I had located a beef roast in the freezer the day before and had the foresight to thaw it.  I used my fool proof method of cooking the perfect roast in the crock pot and added onions, carrots and fingerling potatoes.  With a quick gravy from the drippings we enjoyed a classic winter evening dinner.

Of course there was plenty of the roast left over, and at first I envisioned a simple repeat of the same dinner in the near future.  Then my mind wandered in a different direction.  I recalled what was probably the best French dip sandwich I had ever had, made with prime rib covered with horseradish on a crusty roll.  I realized that my roast would not reproduce this fantasy, so I determined it would need some cheese.  Looking at the beautiful liquid I had reserved from the roast, the random thought of French onion soup with that layer of melted gooey provolone came to mind, and I decided if I added caramelized onions that would just about cover all the bases.  So I ran to the market and picked up a package King’s Hawaiian, my go to slider rolls and I was set.  The sliders came together quite easily and they were more than delicious, definitely a hit, and I am most certain we will make these again.

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King's Hawaiian French Dip Sliders

Thinly slice roast beef, provolone cheese, and caramelized onions give these easy-to-make sliders all the great flavor of a french dip combined with french onion soup.  These make ahead sandwiches are perfect for a game day treat or an easy dinner.

Course Appetizer, Sandwiches

Cuisine American, French

Keyword French Dip Sliders, Game Day Treats

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12

Author Christoph

Ingredients

• 1 package Kings Hawaiian Savory Butter Rolls
• 2 medium sized onions sliced 1/4"
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1 teaspoon dried Italian herbs
• 4 tablespoons butter divided
• 3 tablespoons mayonnaise
• 1 tablespoon horseradish
• 1 pound roast beef thinly sliced
• 1 pound provolone cheese thinly sliced
• 2 cups beef stock
• 2 teaspoons Worcestershire sauce

Instructions

• Peel onions and slice 1/4" thick.  Heat large pan over medium high heat.  Add olive oil and 2 tablespoons of butter, when butter has melted add onions and toss to mix.  Season with salt and Italian herbs.  Cover for 5 minutes, then reduce head to medium low and continue to cook stirring often until onions become soft and translucent.  Remove lid and continue to cook until onions are caramelized.
• Transfer onions to a plate and allow to cool to room temperature.
• In a small bowl or ramekin mix mayonnaise and horse radish.
• Pour the beef stock into a small pan.  Add about a tablespoon of the cooked onions and any small bits from the roast beef.
  
• Heat the beef stock to a low simmer and hold. 
• Slice King's Hawaiian rolls in half keeping them intact. 
• Lightly butter the bottom of a 9" X 13" pan.  Place the bottom half of the rolls in the center of the pan.
• Spread half of the mayonnaise on the rolls, followed by half of the cheese.
• Using tongs dip the roast beef a few slices at a time in the stock then evenly arrange them over the cheese. 
• Spread the caramelized onions over the top of the beef, followed by the rest of the cheese.  Spread the remaining mayonnaise on the inside of the top and place on the sandwich.
• Heat oven to 350 F.  Cover the rolls loosely with foil and bake for 15 minutes.
• While rolls are in the oven, melt the remaining 2 tablespoons of butter in the microwave.  Add the Worcestershire sauce and a 1/2 teaspoon of Italian herbs.
• Pull the sliders from the oven and remove the foil.  Brush the tops with the butter and herb mixture and replace in the oven for another 15 minutes or until the tops are browned and the cheese is melted.
• Serve sliders with the warmed au jus for dipping! Simply delicious! 

Notes

I thinly sliced a left over portion of pot roast for these sandwiches, but you can certainly use deli meat.

 

Sliders can easily be made ahead of time and held in the fridge.  Allow to come to room temperature before baking.

Before you go……. if you love sliders like we do, be sure to give these a try!

Oktoberfest celebrates much more than just beer, it embraces the German culture and of course the delicious food.  Kartoffelsalat is one of the traditional dishes that I truly enjoy.  Properly prepared the texture and flavors are unparalleled to any mayonnaise based American salad I have had.  The recipe is rather quite simple with few ingredients making the potato the star of the dish.  So why not celebrate the season with a batch of Grußmutters salad, some sausages, and a stein of bier and relax and enjoy an easy old world dinner.

This past weekend we decided to take the train downtown and meet up with some friends at the Denver Oktoberfest.  It had been a number of years since we had attended and in anticipation of our trip to Munich next week to visit the mother of all Oktoberfest’s,  we thought it would be fun to check it out and really get in the spirit of things.  For some reason Denver Oktoberfest is one of the largest celebrations in the country hosting some 350,00 people over six days.  While these numbers are small compared to the real deal, that’s a lot of folks, and any time you throw that many people together with beer, music, and food…… well it is just bound to be a good time. 

People watching at any event of this size is always fun, and this festival seemed to have it all.  This evening also happened to coincide with the Great American Beer Festival, a Colorado Rockies Game, and a Tim Burton Nightmare before Christmas celebration.  So between people in lederhosen and dirndls, skeleton and ghoul costumes, Microbrew aficionados, and Rockies fans it was quite the mix.  We enjoyed “several” brews while we mingled and listened to a band or two, and also found the beer keg bowling quite entertaining.  We decided upon a vendor selling brats and weisswurst for a snack.  You don’t commonly see weißwüst, which is one of my favorites, so we grabbed one and enjoyed it in the beer tent.  I was a bit disappointed at the limited offerings of German food.  Of course there were giant soft pretzels and strudel, but other than that, brats were about it, and no kartoffelsalat to go with the sausages!  So there was only one thing to do, go home and make some.  So I did, and it was delicious!  Maybe next year I should get a booth……

Making the salad is really rather easy and requires very few ingredients.  One of the keys to an authentic dish is the preparation of the potatoes.  Normally you would peel, dice and boil, however traditional German salad requires a different approach.  The potatoes need to be boiled whole, then peeled and sliced.  This method creates a completely different texture to the potato which allows it to soak up the marinade giving the salad a deep rich flavor.

I use a stock pot and fill it two thirds of the way with water so the potatoes are well submerged.  Because of the length of time it takes to boil the spuds, quite a bit of water will evaporate so you need to start with plenty.  It can take anywhere from 30 to 50 minutes to boil the potatoes depending on their size.  The potatoes need to be cooked “fork tender” but I find a skewer is the best way to test the potatoes.  Whole potatoes hold quite a bit of heat, so make sure to let them cool until you can easily handle them.  Running them under cool water will speed up the process a bit.  Gently scraping the skin with a paring knife will remove it and it will often peel in rather large strips leaving the surface with the desired rough texture.

Allow the potatoes to soak up the marinade for at least an hour.  Drain any excess marinade off before adding the chives and salt and pepper.  Go easy on the salt as the vinegar tends to amplify the flavor.  The salad is traditionally served at room temperature or while slightly warm.  For an authentic German dinner serve the kartoffelsalat with some steamed wieners, a bit of mustard and horseradish and you are set.  That’s it!  So simple.

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Kartoffelsalat mit Speck – German Potato Salad

Traditional German potato salad with bacon recipe, just like Grußmutter used to make!

Course Side Dish

Cuisine German

Keyword German Potato Salad, Kartoffelsalat

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Marinate 1 hour hour

Total Time 1 hour hour

Servings 8

Author Christoph

Ingredients

• 2 pounds small Yukon Gold potatoes boiled whole
• 2 tbsp oil
• 2-3 strips bacon small diced
• 1 medium onion finely diced
• 1 cup beef broth
• 1/3 cup white wine vinegar
• salt & pepper to taste
• 1 bunch of chives chopped and garnish

Instructions

• Wash potatoes and place whole and unpeeled in a large pan of water. Boil until fork tender, 30 – 40 minutes, time will depend on size of potatoes.
• Drain potatoes and allow to cool until safe to handle. Peel boiled potatoes with a paring knife. Slice cooled potatoes in ¼ slices and place in a large heat resistant bowl.
• Cut the bacon into small cubes.
• Peel onion and finely dice.
• Heat the oil in a large skillet. Add bacon and cook until beginning to crisp, then add onions and continue cooking until onions are translucent. Add broth and vinegar and stir, heat until mixture begins to bubble.
• Pour hot marinade over the potatoes and toss to mix. Allow the potato salad to stand at room temperature for at least 1 hour to absorb the marinade. Strain off an excess marinade.
• Season with salt and pepper and mix well.
• Reserve some long chives for garnish, and cut the remainder into small pieces. Mix the chives in the salad and taste. Season with salt and pepper as needed.
• Serve salad at room temperature.

Notes

Cooking the potatoes whole and then peeling them is key to this dish.  It creates a different texture than the usual peel, cut, and boil that allows the marinade to absorb in to the potatoes. 

 

For a traditional German meal serve the room temperature salad with some steamed wieners or bratwurst, that's it!  Genießen!

A bit of ‘pow’ is added to everyone’s favorite ranch dressing for this easy to make snack.   With a perfect balance of spicy and cool, these fiery ranch crackers are the ultimate kibble to liven up any get together.  Fill a bowl with these fiery nuggets at your next game day party and watch them disappear, or toss some on top of your salad or bowl of soup for some added zing.  

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Spicy Ranch Crackers

Ranch flavored crackers with a kick.  Easy to make spicy snack perfect for parties and half time snacking.

Course Appetizer, Snack

Cuisine American

Keyword Half time snacks, Snacks, Spicy Ranch Crackers

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 cups

Author Christoph

Ingredients

• 2 10 ounce packages oyster crackers
• 1 1/4 cup canola oil
• 1 Package Hidden Valley Ranch dressing mix
• 2 Tablespoons red pepper flakes
• 2 teaspoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

• Place crackers in large roasting pan
• Mix all ingredients and pour over crackers
• Bake at 200 F for 1 hour stirring every 15 minutes

Notes

These crackers are intended to be spicy.  Feel free to adjust the heat by adding more or less chili powder and red pepper flakes.  To really kick it up a notch add a dash of Tabasco or other hot sauce.

 

For a variation try Dilly Ranch Crackers: 

• 1 1/4 cups canola oil 
• 2 Tablespoons dried dill
• 1 packet of Hidden Valley Ranch Dip
• 1 teaspoon lemon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder.

Prepare in the same method.

Smoked almonds would have to be one of my favorite snacks, and while there are many good options available with lots of different flavors ranging from simple sea salt to spicy habanero, they tend to be pricey.  Frequently one of our local markets runs sales on bulk raw almonds which usually I purchase to add to my yogurt and fruit for breakfast, but the recent sale got me to thinking.  Since I have an electric smoker instead of paying six dollars for a twelve ounce bag of nuts I could buy a pound for about half the price and make my own.  I don’t know why this had never occurred to me before, but there you have it.  I never realized how easy and fun it would be to make my own snack choosing which flavor of wood to use and which spices to add.  

Begin by soaking the raw almonds in a salt water brine overnight.  I have experimented with the length of time and find that around 12 hours seems to do the trick.  I have let them go as long as 24 hours and notice the skins of the nuts can begin to break down.  I pulverize the salt in my spice grinder which insures it completely dissolves in the water, this step makes it easy however probably not necessary, just make sure the salt is dissolved.  Use a glass or plastic container for the brine as salt water can damage metal pans and also release compounds into the water.

At the end of the brining time, drain the nuts and spread them out to dry on a towel to dry while you heat up your smoker.   I like to use hickory for the almonds, but you can experiment with some different woods to customize your treats.  What ever wood you choose just be sure to give it plenty of time to get burning before loading the almonds.  I have a wire mesh vegetable basket which I find works extremely well for this application, however you could also wrap one your smokers shelves with foil and poke some holes through it.

Melt a couple of tablespoons of butter in the microwave and add the salt and whatever spices you have decided to use.  Toss the nuts in the butter to make sure they are evenly coated before placing them in your smoker.  About two hours time seems to work about right for the nuts that are brined twelve hours.  Open the box and stir the nuts about half-way through the smoking time to make sure they get toasted evenly.

At the end of the smoking time spread the nuts out on a sheet pan to cool.  Once they have cooled give them a taste to see if they have enough crunch.  If you have brined the almonds a longer time they may not be a crisp as you like.  This is easily remedied by placing them in a 350°F oven for 10 to 15 minutes.  The almonds will crisp up as they cool so keep that in mind, over-roasting will give you a bitter flavor and dry out the nuts.  Store the cooled nuts in a plastic storage container or a glass jar.  The nuts will take on an even smokier flavor after being sealed in a container for 24 hours.

I ‘finish’ my almonds by pulverizing a teaspoon of salt in my grinder then shaking them in it.  I like the subtle flavor this brings and also the coating it gives the nuts.  For a bit of added zip I add a small amount of garlic or chili powder to the salt for the dusting.  It is fun to experiment with making this treat since you can flavor it anyway you like.   For a sweet nut you could use sugar and cinnamon, or I think curry and cumin would be very tasty as well.

Cashews and pecans also smoke very well, just follow the same basic outline.  Smoked nuts also make a great addition to holiday gift baskets.  There are many attractive options available for packaging candies and nuts, and people always really seem to appreciate gifts made with love.

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Hickory Smoked Almonds

Spicy smoked almonds are a favorite snack and easy to make in your electric smoker.  Customize your flavors to you personal taste. Make pounds of smoked nuts at a fraction of the store price.  Great gift idea too!

Course Appetizer, Snack

Cuisine American

Keyword hickory smoked almonds, smoked almonds, spicy smoked almond recipe

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Brine 12 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 1 pound

Author Christoph

Ingredients

Brine

• 2 quarts filtered water
• 2 tablespoons salt ground or pulverised

Nuts

• 1 pound raw almonds
• 2 tablespoons butter
• 1 tablespoon salt
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne powder

Instructions

• Pour filtered water into a non-reactive bowl.  Grind or pulverize the salt and add to the water and stir to completely dissolve.  Add the almonds and allow to brine for at least 12 hours or up to 24.
• Drain the almonds and spread them on a towel to dry while heating the smoker. 
• Heat smoker to 250 degrees F.  Add hickory chips to your smoker. 
• Melt butter in the microwave and stir in salt and spices.  Pour over dry almonds and stir well to coat.  
• Place almonds in a wire vegetable basket, grilling mat or on a foil lined sheet pan.  Smoke for about 2 hours stirring half-way through.
• If almonds are not crisp enough for your personal taste, bake on a sheet pan for 10 to 15 minutes in a 350 degree oven.
• Allow almonds to cool to room temperature before serving.  Store in an air tight container.
• Grind 1 teaspoon of salt to a fine powder.  Add to container of nuts and shake to coat.  

Notes

The almonds will have more of a smokey flavor after being in a sealed container for 24 hours.

 

If almonds are not as crisp as you like spread on a sheet pan and bake in a 350 degree F oven for 10 to 15 minutes.

 

 

Thin slices of pork are marinated and cooked with chili peppers and pineapple to bring a sweet heat to this traditional favorite.  A blanket of corn dough adds an earthiness to this unforgettable explosion of flavor known as Tamales Al Pastor.  This simplified version is easy to make and requires no special equipment, just a bit of time.

The term Al Pastor comes from the Spanish meaning “shepherd style”.  This dish was developed based on a shawarma style spit-grilled meat brought by Christian Lebanese immigrants to central Mexico.  Traditionally the meat is roasted on a vertical spit, then sliced off similarly to how a Greek gyros is prepared.

Depending where you live, tamale dough or masa can be purchased in the refrigerated section of your store.  Making the dough is not difficult just requires a little bit of time.  Masa harina or corn flour is available in most areas of the country or can be ordered online.

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Tamales al Pastor

Hot and sweet flavors are wrapped in a blanket of corn dough to make this delicious treat.

Course Appetizer, Main Course

Cuisine Mexican

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Marinade 4 hours hours

Total Time 1 hour hour 30 minutes minutes

Servings 12

Author Christoph

Ingredients

Marinade

• 2 tablespoons achiote paste
• 1 tablespoons guajillo chili powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ cup white vinegar
• ½ cup pineapple juice
• 1 small pineapple peeled and cored, cut into 1-inch pieces, divided
• 1 ½ - 2 pounds boneless pork chops

Tamale Dough

• 3 cups masa harina
• 2 ½ cups warm water or low-sodium chicken broth
• 1 teaspoon salt
• 1 cup lard or shortening

Al Pastor

• Canola oil
• Marinated pork
• 1 white onion diced
• 2 jalapeno peppers seeded and diced, divided

Assemble

• Dried cornhusks soaked to hydrate
• Masa dough ready-made or from scratch
• 1 can black beans drained
• 1 cup pineapple chunks
• jalapeno pepper
• Fresh cilantro

Instructions

Marinade

• Mix the chili paste with the spices, salt and pepper, vinegar, and pineapple juice.
• Prepare the pineapple by peeling, coring and cutting into 1 inch pieces. Crush and add 1 cup of the pineapple to the marinade mixture.
• Cut the pork into thin slices.
• Place pork in a bowl or plastic bag with the marinade and allow place in fridge for about 4 hours.

Tamale Dough

• In a food processor mix the masa harina with the warm water or broth. Allow the mixture to sit for about 20 minutes to soften. Pulse or mix until a dough forms. Add the salt and pulse to combine.
• Add the lard to the dough a little at a time, pulsing until well combined.
• Masa should be about the consistency of peanut butter. If it’s too dry, mix in a little more water or broth, if is too wet, add more masa harina.
• Use your masa immediately or cover tightly and store it in the refrigerator for 1 day. Allow refrigerated dough to come to room temperature before using.

Al Pastor

• Heat a large skillet over medium-high, when hot add a couple tablespoons of canola oil.
• Add the pork from the marinade along with the diced onion and half of the jalapenos.
• Fry until the pork is cooked through and the onions and peppers are tender.
• Remove from heat and allow to cool.

Assemble

• Soak the cornhusks in a large bowl of warm water until pliable.
• Combine 1 cup of pineapple with the remainder of the jalapeno
• Place a scoop of dough on the center of the cornhusk. Cover with a small piece of plastic wrap and flatten with your hand.
• Place some of the Al Pastor on the dough, followed by some black beans, pineapple, and fresh cilantro.
• Roll the cornhusk around the dough and fold the end over to seal.
• Stack together in a steamer basket or colander.

Steam

• Steam basket of tamales covered over a large pan of boiling water for 25 to 30 minutes.

Notes

Depending where you live, tamale dough is available in the refrigerated section of your store.

 

Tamales can be frozen. Allow to come to room temperature for reheating.

Smooth creamy cheese sauce with a zesty bit of heat.  Perfect for serving over a plate of nachos, or with tortilla chips for dipping.

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Queso

A smooth creamy cheese sauce with a bit of heat. Perfect for serving over a plate of nachos.

Course Sauce

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Author Christoph

Ingredients

• 4 ounces pepper jack cheese grated
• 4 ounces cheddar cheese grated
• 1 Tablespoon cornstarch
• 1 12 ounce can evaporated milk divided
• 2 teaspoons Tabasco more or less to taste
• pinch salt

Instructions

• Toss together cheese and cornstarch in a medium-sized saucepan until evenly coated.
• Stir in 1 cup evaporated milk, the hot sauce and salt.
• Cook over medium-low heat stirring often, until thickened, smooth, and bubbly.
• Stir in additional evaporated milk if needed until desired consistency is reached.

Notes

(Recipe from Smitten Kitchen)

Layers of tender pulled pork, thinly sliced ham, Swiss cheese, and dill pickles are pressed between sweet Hawaiian jalapeno rolls to create an amazing sandwich, the Cuban Slider.  This southern Florida treat also known as a Cubano, is packed full of flavor.  Delicious and easy to make, this sandwich is sure to become a family favorite.  Cuban sliders will also be a huge hit at your next game-day half-time buffet.

I guess it was about three years ago I had the pleasure of working with a gentleman from Cuba.  His father had brought their family to the states when he was about five to become US citizens.  Spending time together we soon became good friends and found we shared many common interests such as travel and of course food.  Quite often we would share different dishes we had prepared at home and brought for our lunches.  Cuban bread was one of the treats I was introduced to, followed shortly by the incredible sandwich known as the Cubano.

There are many versions of this sandwich, however most all of the are made using shredded pork, sliced ham, Swiss cheese, pickles, and yellow mustard.  I was a little unsure of the yellow mustard thing as I rarely use it (I am much more of a stone ground or Dijon guy) but I am always willing to try a new dish.  The tang of the pickles and mustard work brilliantly with the sweet flavor of the bread, and pulled pork and ham, Please!

I had prepared a pork shoulder roast in the crock pot a few day ago and decided to use the left over portion to try this sandwich.  I have used King’s Hawaiian rolls for making our Ham & Swiss rolls and thought the sweetness of the rolls would work nicely to bring the flavor of the Cuban bread.  I decided to use the roll with jalapeno for a little extra kick even though peppers are not traditional in this sandwich, heat is usually introduced by spicing the roast.

The Cubano is usually a grilled pressed type of sandwich, so I decided to try using my griddle/grill pan as a press. I wrapped the sandwiches and then used the flat side of the pan to weight it down in the fridge for about four hours before baking. After brushing the tops with melted butter I turned the pan over so the grill side was down and placed directly on top of the rolls before placing them in the oven.  This method worked great for adding a bit of crisp to the crust. You could also use a sheet pan to get a similar result.

Butter bottom of rolls

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King's Hawaiian Cuban Sliders

Layers of tender pulled pork, thinly sliced ham, Swiss cheese, and dill pickles are pressed between sweet Hawaiian jalapeno rolls to create an amazing sandwich, the Cuban Slider.

Course Appetizer, Main Course

Cuisine Cuban

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting Time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 12 Sliders

Ingredients

• 1 Package King's Hawaiian Jalapeno Rolls original if your prefer
• 10 oz. Shredded pork roast
• 8 oz. Thinly sliced deli ham
• 8 oz. Sliced Swiss cheese
• ¼ cup Dill pickle slices
• Yellow mustard
• Butter

Instructions

• Slice entire package of rolls in half.
• Butter the bottom of the bottom half and place on a sheet pan lined with a silpat or parchment paper.
• Spread mustard on the top of the bottom.
• Cover with a layer of cheese, followed by the pork, ham, more cheese, and pickles.
• Spread mustard on the bottom of the top and assemble.
• Wrap pan with cling wrap and place a griddle or another sheet pan on top to press.
• Place in fridge for about 4 hours before baking.
• When ready to bake, heat oven to 350° F.
• Brush the top of the rolls with melted butter and place the griddle or sheet pan back on top.
• Bake for 20 to 25 minutes.
• Remove from oven and let rest for 5 minutes before cutting.

Notes

This sandwich is a great way to use up part of a left-over roast.

Yellow mustard is a must. the others just don't cut it here.

I used the jalapeno rolls for a little added kick, the regular would certainly be tasty as well.

I like to assemble these sandwiches and press them in the fridge for about four hours before baking.

This step could be skipped but the pressed sandwich is better.

Utopenci (oo-tow-pen-see) is a traditional Czech appetizer we discovered this fall while vacationing in Central Europe. These spicy pickled sausages also known as “drowned-men” are commonly found in pubs throughout the Czech Republic. Usually served with a slice of hearty dark rye and a pivo (Czech for beer), it is easy to see why this treat is so popular. Utopenci is very easy to make, the only hard part is waiting a couple of weeks for the pickling process before being able to enjoy them. 

One of the things I really like about this appetizer is that it is very easy and fun to customize. I have used the same basic brine but have made several versions using different types of sausages as well as assorted peppers and other vegetables. Utopenci would be an interesting addition to any holiday cocktail party, and I know that football fans will absolutely love this treat at half time with a cold beer. So get a batch started today for the holiday season. Hope you all enjoy these as much as we do!

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Utopenci ~ Spicy Pickled Sausages

These spicy pickled sausages also known as "drowned-men" are commonly found in pubs throughout the Czech Republic. Usually served with a slice of hearty dark rye and a pivo (Czech for beer)

Course Appetizer

Cuisine Central European

Prep Time 20 minutes minutes

Pickling 6 days days

Servings 2 Dozen

Author Christoph

Ingredients

Ingredients:

• 2½ cups water
• 1½ cups white vinegar
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp whole peppercorns
• 1/2 tsp whole all spice
• 4 bay leaves
• 2 pounds of kielbasa hot dogs, or other thick pre-cooked sausages
• 1 onion thinly sliced
• 4 cloves of garlic thinly sliced
• jalapeno or other peppers optional
• mustard stone ground or Dijon
• 2 quart size wide mouth mason jars

Instructions

• Thoroughly clean 2 quart jars or 1 two-quart jar. Sterilize in boiling water. Set aside to cool.
• In a sauce pan combine water, vinegar, sugar, salt, and spices and heat over medium heat until almost boiling. Reduce to low and allow to simmer while you prepare the sausages.
• Thinly slice the onion and any other peppers or veggies you might like to add to your pickled meat.
• Cut the sausages into about 2" pieces. With a sharp knife cut a slit into the section of meat but not all the way through. With a table knife spread a small amount of mustard in the cut followed by a few slices of onion or pepper.
• Place a layer of onion and garlic in the bottom of the jars. Using tongs carefully place the Utopenci in the jar alternating layers of sausages and onions.
• Carefully pour the brine into the jars making sure everything is covered. Be sure to spoon in the peppercorns and bay leaves.
• Allow to cool before placing a lid on the jars.
• Place in the fridge and allow to pickle for at least 6 days (longer is better). Serve with a hearty rye toast, some mustard, and of course a cold beer.

Notes

Have fun experimenting using different meats, peppers, and other vegetables. Utopenci is best after it is allowed to pickle for 1 week (longer is better). Sausages with thin or no casings work the best. Use a wide mouth jar and tongs to position the drowned-men.

This spicy green salsa is not your typical Salsa Verde usually made with tomatillos, but I find that their cousin the green tomato makes for an amazing flavorful and tangy sauce.  Zesty and sweet, this salsa delivers a well-rounded balance of deep flavor and heat.  Quick and easy to make, this recipe is a great way to make good use of some of your unripened tomatoes as well as delicious Fried Green Tomatoes.

Here in the mile-high city we have been experiencing a long and beautiful fall this year , however recently the night temps have dropped leaving me with an abundance of unripened tomatoes.  I have already been through one round of covering my plant to protect it from the cold but the inevitable is at hand. Winter will soon be arriving, and it is time to let the garden go.

Tomatoes cease to ripen with the temps fall below 50 degrees, however there is no reason to give up on the green fruit. A tomato that has some blush or beginning of color will typically ripen in about 7 days in a warm environment, while tomatoes that are completely green can take up to 14 days. Green tomatoes can be wrapped in newspaper or placed in a bag with an apple or banana to speed up the process.

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Green Tomato Salsa ~ Salsa Verde

This spicy green salsa is not your typical Salsa Verde usually made with tomatillos, but I find that their cousin the green tomato makes for an amazing flavorful and tangy sauce. Zesty and sweet, this salsa delivers a well-rounded balance of deep flavor and heat.

Course Side Dish

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 3 Pints

Ingredients

• 3-4 pounds green tomatoes stems removed and halved
• 1 red onion medium-sized peeled and quartered
• 1 yellow onion medium-sized peeled and quartered
• 2 Hatch chilies or Anneheims
• 2 jalapeno
• 1 Serrano pepper
• 6 cloves garlic peeled
• 1 cup fresh cilantro
• Juice of one fresh lime
• Salt to taste

Instructions

• Heat oven to 475 degrees F (use convection if you have it).
• Light brush the bottom of a roasting pan with olive oil. Place tomatoes cut side down and brush with oil. Roast for 15 – 20 minutes or until tomatoes take on some roasted color.
• In a second pan prepare onions, peppers, and garlic for roasting in the same manner as the tomatoes, lightly coating with oil. Place in the oven for 15 to 20 minutes. Check the garlic after about 10 minutes and remove if soft and lightly browned. Continue roasting onions and peppers until the skin of the peppers is slightly blistered.
• Set everything aside and allow to cool.
• Place roasted tomatoes, garlic, onions and lime juice in a food processor and pulse until well combined. Cut the tops off of the peppers and peel the skin (you might consider wearing gloves). Cut in half and remove seeds if desired (remember seeds add heat, I kept mine). Rough chop peppers and add to the processor along with the cilantro. Pulse to combine. Add salt to taste.
• Store in a tightly sealed container in the fridge for up to six weeks, or seal in jars and process in a water bath according to safe canning procedures.

Notes

I use the greenest of the green tomatoes since they take the longest to ripen. There is no need to peel the tomatoes or peppers, however I do prefer to peel the peppers. I like heat, so I add the pepper seeds but you can always omit them. Feel free to add or reduce the amount of peppers you use.