I'm in love with October and all the great Oktoberfest food. German potato salad is a perfect Fall comfort food, so this week our recipe for it has made the newsletter.
Y'all enjoy! See you next week!
Did you see last week's newsletter Applesauce Bread
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Enjoy this Texas Cooking recipe and have a great week!
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Unlike traditional potato salad in the South, the German make theirs using vinegar and bacon bits. It's also served warm. Enjoy this with brats and a cold Texas beer.
- 8 medium baking potatoes (russets), peeled
- 1/2 cup apple cider vinegar
- 4 teaspoons sugar
- 2 teaspoons salt (divided)
- 10 slices bacon
- 1/4 cup bacon drippings
- 3/4 cup finely chopped onion
- freshly ground black pepper, to taste
- Peel the potatoes and cook in salted water (1 teaspoon salt) just until they can be easily pierced with a fork. Drain. When potatoes are cool enough to handle, cut into bite-size pieces.
- Combine vinegar, sugar and remaining 1 teaspoon salt, and set aside.
- In a large skillet, fry the bacon until crisp; remove and crumble. Drain bacon drippings from the skillet reserving 1/4 cup. Return 1/4 cup bacon drippings to skillet, and sauté the chopped onion just until softened. Add the vinegar mixture to the skillet and bring to a boil.
- Immediately add the chopped potatoes and crumbled bacon. Gently toss until heated through. Add black pepper to taste, and serve at once.
This recipe makes about 8 generous servings. However, in the unlikely event you have any left over, it's great, served cold, the next day.
Lone Star List
Here are some things that caught my eye this week!
- 360 West: Pendry's at 150 years: 150 years old, Pendery's arrived in Fort Worth via Cincinnati. Today, it's still a go-to source for making chili - and other dishes - taste better.
- MySA: San Antonio school's enchilada recipe made it to Sweden and there wasn't a 'single portion left'
- Bon Appetit: There's more to El Salvadorian food than Pupusas.
- Garden & Gun: Get to Know Texas Pitmaster Derrick Walker of Fort Worth’s Smoke-A-Holics BBQ - The owner and pitmaster of Fort Worth's Smoke-A-Holics BBQ on learning the craft, smoked bologna, and "Tex-Soul"
- New in the Book Pile!
Southern Smoke by Matthew Register.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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