Sauerbraten

Sauerbraten needs to brine for a few days to prepare before cooking. Keep in mind that if you prefer more your gravy to be sourer, reduce the water/wine and increase the vinegar or add lemon juice.

Sauerbraten
Father Andrew’s Sauerbraten
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Sauerbraten
Father Andrew’s Sauerbraten
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Ingredients
Marinade
Noodles
Servings:
Instructions
Sauerbraten
  1. Add vinegar, wine, water, cloves, onions, and salt into a saucepan. Bring to a boil then simmer for 10 min. Add pickling spice and simmer another 10 min. Cool to room temperature.
  2. Place beef rump roast in a large pot. Cover with brine and refrigerate for 2 to 3 days. Important to turn meat daily.
  3. When you are ready to roast the meat, preheat the oven to 360-375 degrees. Remove meat from brine and pat dry with paper towels, reserving the brining liquid.
  4. Roast the beef until tender, about 50 to 60 min. Remove beef to a platter and slice.
  5. While the meat is roasting, boil water for noodles and cook according to package directions. (If using pasta, cook beyond al dente). Drain and put in a large serving bowl.
Gravy
  1. Strain solids from remaining liquid and continue cooking over medium heat. Add crushed gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef & noodles.
    Sauerbraten with Noodles
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Bean Salad with Corn
Bean Salad with Corn
Black Bean & Corn Salad with Southwestern Lime Dressing
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Servings
10 servings
Servings
10 servings
Bean Salad with Corn
Black Bean & Corn Salad with Southwestern Lime Dressing
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Servings
10 servings
Servings
10 servings
Ingredients
Salad
Southwestern Lime Dressing
Servings: servings
Instructions
Salad Directions:
  1. Rinse corn and black beans in a colander.
  2. Mix all salad ingredients in large salad bowl.
  3. Pour dressing over salad and toss
  4. Serve on Salad Plates
Salad dressing Directions:
  1. Blend dressing ingredients in a blender until smooth. Store in refrigerator (will keep for several days)
Recipe Notes

1/2 cup serving size

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Kathryn's Tomato, Cucumber, and Basil Salad.
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A healthy, refreshing summer salad with fresh garden vegetables. Yummy!
Servings Prep Time
6 10 minutes
Cook Time
5 minutes
Servings Prep Time
6 10 minutes
Cook Time
5 minutes
Kathryn's Tomato, Cucumber, and Basil Salad.
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A healthy, refreshing summer salad with fresh garden vegetables. Yummy!
Servings Prep Time
6 10 minutes
Cook Time
5 minutes
Servings Prep Time
6 10 minutes
Cook Time
5 minutes
Ingredients
Servings:
Instructions
  1. Mix salad ingredients in a bowl
  2. Mix Italian Dressing with salad, toss and serve
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Clark Bartram's MeatLoaf
Clark Bartram's MeatLoaf
Clark Bartram’s Meatloaf
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Clark Bartram's MeatLoaf
Clark Bartram’s Meatloaf
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Ingredients
Servings:
Instructions
  1. Heat oven to 375º. Melt the butter in a large stove-top skillet. Add the red onion and garlic into the skillet and sweat the mixture until translucent. Place the remaining ingredients and onion mixture into a bowl and mix with your hands. Oil a meatloaf pan (5 x 9” loaf pan) with olive oil and press the mixture into a pan. Cook for 40 minutes. While the meatloaf is cooking grab a large stove top wok and place on the stovetop at medium heat. Add olive oil to base of the wok and then add beans. Stir the beans occasionally until they’ve turned golden brown, about 10-15 minutes. Check the meatloaf with a meat thermometer to see if it has reached 160º. Once the temperature is reached, remove the meatloaf and slice.
Recipe Notes

Recipe and images used with permission from Clark Bartram

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Clark Bartram’s Blackened Fish Taco Salad

Clark Bartram’s Blackened Fish Taco Salad 01

Clark Bartram’s Blackened Fish Taco Salad
Clark Bartram’s Blackened Fish Taco Salad
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Clark Bartram’s Blackened Fish Taco Salad
Clark Bartram’s Blackened Fish Taco Salad
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Ingredients
Servings:
Instructions
  1. Pre-heat the oven to 375º. Line a baking sheet with aluminum foil and place the 7 tilapia fillets onto a pan. Be careful not to crowd the pan. Combine spices in a small dish. Sprinkle seasonings over tilapia fillets, season with salt and pepper. Place the fish into the oven for 25 minutes. Poke fish with a fork to see if it’s white and flaky. It might need 5 more minutes. Remove the fish from the oven and sprinkle with lime zest, then place filets aside in large glass dish. Heat a large skillet to medium high with a drizzle of olive oil, corn, red onion and red bell pepper. Sear for 1-2 minutes without stirring. Stir and cook another few minutes until vegetables are tender and caramelized. Add drained and rinsed black beans and heat for 1 minute.
Recipe Notes

Recipe and images used with permission from Clark Bartram

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Kim's Oven Browned Potatoes
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Kim's Oven Browned Potatoes
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Ingredients
Servings:
Instructions
  1. Quarter potatoes and leave skins on, remove any blemishes or eyes. Chop onion into one inch pieces. Spray pan with Olive Oil spray and place potatoes and onion in ovenproof dish, drizzle with olive oil and add ground salt and pepper. Mix with hands to coat potatoes and onion. Bake till golden brown and tender about 20 mins.
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Spicy Chicken Salad Sandwich

HUGE Thank you to Tommy Bahama Resturant and Grill for the use of this recipe!

Spicy Chicken Salad Sandwich
Spicy Chicken Salad Sandwich
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Servings
4 Sandwiches
Servings
4 Sandwiches
Spicy Chicken Salad Sandwich
Spicy Chicken Salad Sandwich
Print Recipe
Servings
4 Sandwiches
Servings
4 Sandwiches
Ingredients
Step 1 (If using Fresh/uncooked Chicken)*
Step 2
Step 3
Servings: Sandwiches
Instructions
  1. For fresh chicken, preheat the oven to 400°F. Place the chicken in a bowl and season with salt, pepper, and olive oil. Lay the chicken on a baking sheet and bake for approximately 20 minutes, or until the chicken is cooked through. Remove the chicken from the oven and let cool to room temperature. *Use rotisserie or leftover chicken for one less step! Dice the chicken into small pieces and set aside. Place all of the ingredients from Step 2 into a bowl with the diced chicken and stir. Place your oven on the broil setting, and toast all of the buns until golden brown. Remove from the oven, place a large spoonful of salad on the bun, and top with sliced pickles.
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