I promised my first wife that I would prepare her an Octoberfest meal.
For technical reasons I need to include chicken, which I plan to
barbeque. What could I do so when she bites into it she will say "wow
this is really German."

Thanks

Tom, Husband number one

wrote:
> I promised my first wife that I would prepare her an Octoberfest meal.
> For technical reasons I need to include chicken, which I plan to
> barbeque. What could I do so when she bites into it she will say "wow
> this is really German."

grind it up and make it into a white wurst?

In article .com>,
wrote:

> I promised my first wife that I would prepare her an Octoberfest meal.
> For technical reasons I need to include chicken, which I plan to
> barbeque. What could I do so when she bites into it she will say "wow
> this is really German."

Stuff it with sauerkraut.

Isaac

> wrote in message
oups.com...
>I promised my first wife that I would prepare her an Octoberfest meal.
> For technical reasons I need to include chicken, which I plan to
> barbeque. What could I do so when she bites into it she will say "wow
> this is really German."
>
> Thanks
>
> Tom, Husband number one

Cut the chicken into pieces. Discard the back and any other ickkys. Coat
lightly with German horseradish mustard. Grill until done but not overdone.
Close to the end of cooking, brush agian with the mustard. (It also works
with a SHARP honey mustard from the area arround Hannover) Sprinkle lightly
with chopped fresh dill weed. Serve with the best sauerkraut (well drained)
you can find and serve with sliced potatoes cooked in goose fat until crisp
and well browned.

No wine. Serve with Spaten Pils or another equally good Pilsner style beer.
If you are using a Northern mustard, I suggest a Dortmund Union beer in
place of the Spaten. Just keep in mind that you can NEVER go wrong with
Spaten! If you want to add an appetizer I recommend a round of German black
bread slathered with goose fat and topped with a thin slice of onion and a
sprinkle of salt. This goes especially well with Schlichte Steinhager Gin
(cool not cold and no ice).

If you want.a dessert course, you might consider a simple apple torte with a
pot of French press dark roasted coffee. If you don't want the French bit,
substitute some heavy cream on the torte and a glass or 2 of Hine VSOP
Cognac. The Hine will go well with the torte ( in my experience Hine goes
well with ANYTHING!) Diners still may require either coffee or a bed...

Charliam

Charles Gifford wrote on 17 Sep 2006 in rec.food.cooking

> (It also works
> with a SHARP honey mustard from the area arround Hannover)

Where can one buy that mustard in North America with any regularity? I've
been jonesing for a good honey mustard for years. Also as a Octoberfest
entree consider Meatsalad (excuse the spelling).

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

"Mr Libido Incognito" > wrote in message
...
> Charles Gifford wrote on 17 Sep 2006 in rec.food.cooking
>
>> (It also works
>> with a SHARP honey mustard from the area arround Hannover)
>
> Where can one buy that mustard in North America with any regularity? I've
> been jonesing for a good honey mustard for years. Also as a Octoberfest
> entree consider Meatsalad (excuse the spelling).
>
I buy it at our German sausage shop. I don't have any at the moment and my
momory is horrible. It could be Ingelhoffer or another. common brand. I just
looked and not only found that I hve no honey mustard but I have 3 open jars
of horseradish mustard; Maile, Sierra Nevada, and Jack Daniels. If you don't
mind not having a German mustard, my supermarket has several honey mustards
that are quite good. I like the Maile. I received a box from Swiss Colony
last Christmas and their house branded honey mustared was surprisingly
good..sharp and sweet.

Charliam

> wrote:

> I promised my first wife that I would prepare her an Octoberfest meal.
> For technical reasons I need to include chicken, which I plan to
> barbeque. What could I do so when she bites into it she will say "wow
> this is really German."

Barbequed chicken wouldn't be typically German (commercial rotisseried
chicken are common, though). So, cook the chicken in the oven instead,
as is common here in Germany. This is a very simple, though typical,
dish, but one which could be made anywhere, so I don't know if it will
taste "really German" to your wife.

Brathendl
Serves 2

1 small chicken of about 1 kg (2.2 pounds)
1 small bunch parsley
40 g (1.4 ounces) melted butter
salt
freshly ground pepper
1/2 teaspoon paprika

Preheat the oven to 225°C (440° F).
Paint the chicken with the butter and season inside and out with salt,
pepper and paprika. Rinse and dry the parsley and stuff it in the
chicken. Put the chicken, breast down, in the roasting dish and roast
in the oven for about 15 minutes, then turn it over, pour in a cup of
salted water, and roast for 15 minutes more, basting the chicken often
with the roasting juices. Let the chicken rest in the turned-off oven
for 5 minutes.

Serve with lots of beer.

Victor

Victor Sack wrote:
> > wrote:
>
>
>> I promised my first wife that I would prepare her an Octoberfest
>> meal. For technical reasons I need to include chicken, which I
>> plan to barbeque. What could I do so when she bites into it she
>> will say "wow this is really German."
>
>
> Barbequed chicken wouldn't be typically German (commercial
> rotisseried chicken are common, though). So, cook the chicken in
> the oven instead, as is common here in Germany. This is a very
> simple, though typical, dish, but one which could be made anywhere,
> so I don't know if it will taste "really German" to your wife.
>
> Brathendl Serves 2

RECIPE SNIPPED.

> Serve with lots of beer.
>
> Victor


Backhendl! Wiener Backhendl, what could be more typical, even if it
is Austrian.

With lots of wine.

O.K. you can have your beer. Oktoberfest was celebrated here
yesterday, with a big beer party in Central Park, after the Steubenday
Parade.

Margaret Suran > wrote:

> Backhendl! Wiener Backhendl, what could be more typical, even if it
> is Austrian.

Yes, Münchner Brathendl is very similar, if not actually a borrowing.

> With lots of wine.

Feh! It is Oktoberfest, woman!

> O.K. you can have your beer.

Indeed, except I will no longer consider anything Bavarian in the way of
beer - give me some Düsseldorfer Alt, preferrably Uerige, Schumacher or
Füchschen, or Schlüssel, in that order - or, failing that, a good
pilsener, such as the iconic Pilsner Urquell, or Jever, or König.

> Oktoberfest was celebrated here
> yesterday, with a big beer party in Central Park, after the Steubenday
> Parade.

What is a "Steubenday Parade"?

Bubba

Victor Sack wrote:

>
>
> What is a "Steubenday Parade"?
>
> Bubba

A parade every September, to honor the memory of Baron von Steuben.

http://www.ushistory.org/valleyforge...d/steuben.html

It used to be a big day in Yorkville, the German neighborhood in
Manhattan. Dozens of German stores and restaurants would participate
and the streets would be crammed with onlookers and merry makers and
lots of beer and Wuerstln would be consumed. Now the neighborhood has
one German restaurant left, the Heidelberg and one German store with
mostly meats and cold cuts, Schaller & Weber.

> wrote in message
oups.com...
>I promised my first wife that I would prepare her an Octoberfest meal.
> For technical reasons I need to include chicken, which I plan to
> barbeque. What could I do so when she bites into it she will say "wow
> this is really German."
>
*
Far be it from me to refute anything Bubba Vic has to say about German
cooking, but here is a recipe from my hometown. I grew up in a rural area
of Ohio settled mainly by farmers from Bavaria. Every summer fest, October
fest, schutzen fest, or fest fest served BBQd chicken. Here is the basic
recipe. (I don't know why I've never run into it anywhere else.)

1 pint H2O
1 pint apple cider vinegar
4 Tablespoons salt
2 Tablespoons Worcestershire sauce
1/4 lb. butter (we used corn oil margarine)
(Recipe can be scaled down.)

Heat the above mixture to a gentle boil and use for a baste. Cook chicken
pieces (chicken halves work well) over a VERY low fire to avoid burning the
butter. Baste frequently with a brush.

Note: The baste cools the chicken down a lot so it takes a long time to
cook chicken this way. Plan on 2 hours at least. (My parents taught me how
to cook the chicken when I was about 11 y.o. I think they disliked the
long, tedious cooking process and also realized it would keep me out of
trouble for a couple hours before dinner.)

Tschuss,
Pablo