Beer

Pork Schnitzel with Sauteed Cabbage and Brussels Sprouts

Pork Schnitzel with Sauteed Cabbage and Brussels Sprouts
Serve 6

This is ridiculously easy to make.

24 ounces boneless pork chops (thin-sliced if possible)
1 egg white
1/2 cup panko bread crumbs
Seasoning of your choice (I used 1/2 teaspoon of Penzy’s Krakow Nights, one of the rare salted seasoning blends that I use.)

  1. Separate egg, placing white in a bowl large enough to hold a pork chop.
  2. Mix seasoning with panko in a shallow dish.
  3. Dip pork chops in egg white.  Dredge through seasoned crumbs.
  4. Preheat a non-stick skillet over medium-high.  Place chops in skillet, turning when then begin to turn golden brown (4-5 minutes).
  5. Serve on the sauteed cabbage and Brussels sprouts. (I topped mine with a teaspoon of sweet and coarse German mustard.)

Nutritional data:
Calories:        286
Fat:              15.6g
Sat fat:           5.3g
Chol:              94mg
Sodium:       187mg
Carbs:           3.2g
Fiber:            0.2g
Protein:       30.6g

Sauteed Cabbage and Brussels Sprouts
Serves 6

1 tablespoon bacon grease (the fat from 3-4 slices)  Other oil can be substituted if you prefer.
1 cup onion, diced
3 cups shredded cabbage (I used red. You can use green if preferred.)
3 cups shredded Brussels sprouts
3 tablespoons cider vinegar
1 tablespoon brown sugar
2 ounces beer (optional, but I used it.)

  1. Heat a large non-stick skillet over med-high heat.  Add bacon grease.
  2. When melted, add onions.
  3. Saute until they just begin to get translucent (3-4 minutes).
  4. Add cabbage and Brussels sprouts.  Toss together.
  5. Mix beer, vinegar and sugar together in a bowl until sugar dissolves. Add to cabbage/Brussels sprouts.
  6. Continue to cook, tossing occasionally. The goal is to heat them without frying them.
  7. Optional:  top each serving with crumbled bacon. I didn’t do that because my son ate the bacon while I was out of the kitchen at one point.

Nutritional data (about 1 cup):
Calories:        119
Fat:                3.6g
Sat fat:           1.3g
Chol:                3mg
Sodium:          43mg
Carbs:         18.2g
Fiber:            4.6g
Protein:         3.7g

Of course, serve all this with a good German beer!

Dublin Lawyer (my version)

Dublin Lawyer
Serves 4

2 tablespoons butter
2 cans crab (or 8 ounces crab meat)
12 ounces cooked shrimp
1/4 cup whiskey
1 cup minced shallot (about 4 large)
1/4 cup half and half
1/4 plain Greek yogurt
Salt, pepper, and cayenne to taste

  1. Melt the butter in a large (10″) non-stick sauce pan.
  2. Saute shallots until they become soft.
  3. Add the cooked shrimp and crab meat. Stir together of medium-high heat.
  4. Add whiskey. Turn heat in high, and CAREFULLY flame the dish.  (This burns off the alcohol and concentrates the flavors.
  5. Stir in half and half and yogurt.  Stir until well mixed.
  6. Season to taste.

Nutritional data:
Calories:        199
Fat:                8.3g
Sat fat:           4.7g
Chol:          127.8mg
Sodium:     703.7mg
Carbs:           8.1g
Fiber:                0g
Protein:        22.8g

Note: I don’t have access to fresh crab. I used canned crab, which increased the sodium content. But the dish was still really tasty and a nice change of pace.  Also, traditionally is only uses crab, but I had shrimp on hand so I used that in addition to the crab.  It worked.

Carrots in Beer and Dill
Serves 4

1 pound bag of baby carrots
1 cup of beer
1 teaspoon butter
1 teaspoon dried dill

  1. Cut the carrots in half the long way.
  2. Place carrots in a non-stick saute pan over medium heat.
  3. Add beer. Bring to a boil, cover and reduce heat.
  4. Stir occasionally.
  5. If the beer evaporates, add a little more. (It probably won’t need more.)
  6. Just before serving, add a teaspoon butter and dill.  Toss to coat and serve.

Nutritional data:
Calories:         61
Fat:                   1g
Sat fat:           0.6g
Chol:             2.5mg
Sodium:       32.5mg
Carbs:           8.1g
Fiber:            1.3g
Protein:         0.9g