Last Sunday Dad got us some barbeque chicken plates from the Milano Seniors at the KC Hall and included on the plates were the German noodles that are so popular everywhere but Rockdale. I wonder why it is that in Rockdale they are not popular. A mystery because they are so delicious.
Anyway, my f r iend Leigh hooked me up with my new friend Kimberly Jordan from Thorndale because evidently hers are the best. I was outside The Reporter smoking the other day and she stopped by to make sure I understood the directions, and I am thankful for that because there was one part I didn’t understand.
You can buy the whole kit at Rockdale Meat Market and there are very few ingredients.
German Noodles 1 bag of noodles 2 or 3 tablespoons of soup base 1 stick of butter Fill a large stock pot 1/2 full of water. Add butter and soup base and bring to a boil. Do not add salt!
Taste your stock to see if it has enough flavor, if not add more soup base.
Add noodles and boil for seven minutes. (Kimberly doesn’t do this part. She puts the noodles in the boiling liquid and then takes if off the heat and puts the lid on. Then the noodles soak up all the sauce. She leaves the lid on about 10 minutes after stirring once before putting the lid on.)
Kimberly added that some people like theirs runny, but she doesn’t like them that way so keep soaking until all the liquid has been absorbed. —kwc— We love onions at our house and here is a side dish recipe I stole from my friend Jodi Brown Crain.
Cheesy onion Crisps 3 large Texas 1015 sweet onions 2 cups shredded cheddar cheese 2 tsp Ranch seasoning Ma r ina ra or ranch dressing for dipping Preheat oven to 375 degrees and line two cookie sheets with parchment paper. Grease parchment paper for easy removal.
Slice onions into very thin rounds, discarding outer skin. Aim for about 16 rounds.
Arrange 8 piles of the cheddar cheese on each cookie sheet.
Press an onion round on top of each pile then sprinkle with ranch seasoning.
Bake for 11-13 minutes, watching closely, cook time will vary some based on onion slice thickness.
Allow crisps to cool for 5-7 minutes before removing from sheet.
Serve with marinara sauce or ranch dressing. —kwc— We also love shrimp at our house so here is a Greek shrimp recipe. Yes, there are lots of ingredients, but you probably have most of them. This one calls for Ouzo, which you’ve probably had if you’ve eaten at a Greek restaurant, or white wine, neither of which we keep around the house. I think you could replace it with chicken stock, which is what I would do.
Shrimp Saganaki For the shrimp
2 pounds shrimp U26 or larger 1/4 cup olive oil divided 1/2 tsp baking soda 1 tsp Kosher salt 1/4 tsp crushed red pepper flakes
Completing the dish
1/4 cup extra virgin olive oil 1 medium onion diced 8 cloves garlic sliced 1/2 tsp crushed red pepper flakes 1/4 cup Ouzo or 1/2 cup of dry white wine (or half cup of chicken stock) 1 (14-oz) can diced tomatoes 12 ounces cherry tomatoes halved 2 tsp dried Greek oregano 1 tbsp honey 3/4 cup feta plus more for serving 1/3 cup pitted Kalamata olives 1/4 tbsp flat-leaf Italian parsley minced 1 large lemon cut into wedges, for serving Salt and pepper to taste Set the oven rack to the second highest level and preheat the broiler.
Heat the same pan to medium heat and add the olive oil and onion. Cook the onion until soft (about 7 minutes) then add the garlic and cook for another 1-2 minutes or until fragrant.
Add the crushed red pepper flakes and cook for 30 seconds, then add the ouzo or white wine and bring (or chicken stock) to a boil. Once the wine mostly evaporates, add the tomatoes and bring the sauce to a lively simmer. Add the oregano and honey and continue to simmer the sauce to evaporate some of the liquid (about 5-10 minutes). Taste test the sauce and season with salt and pepper if required. Don’t go heavy on the salt though, because a lot of feta and olives are about to get added!
Add the shrimp to the sauce and top with the feta cheese and Kalamata olives. Broil for ~6 minutes or until the shrimp are cooked through and the cheese has melted.
Remove shrimp from the oven and top with the parsley. Spoon the shrimp and sauce onto plates and serve with lemon wedges and pita bread to mop up all of the delicious sauce.
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