recipes from www.grillsportverein.de

Warm German Potato Salad

• 800 g (almost 2 lbs) salad potatoes

• 1/2 cup bacon cubes

• 2/3 cup onions, cubed

• 1 to 2 cups meat broth

• Vinegar

• Salt, pepper, parsley

Prepare:

Cook, peel and cut potatoes into slices. Fry the bacon cubes in a pan, then add the onion cubes and fry along until they are translucent. Pour the bacon-onion mix over the potatoes. Dilute the broth with some vinegar and add to the potatoes. Add salt, pepper, chopped parsley, and blend well. Serve warm.

 

Marinated pork chops

• 4 pork chops

• 5 Tbsp. oil

• 4 Tbsp. white wine vinegar

• 1 minced garlic clove

• 1/8 bay leaf, crumbled

• 1 Tsp. ground black pepper corns

• 7 Tsp. mustard

• Flour

• 1/2 Tsp. ground white pepper

• Salt

Prepare:

Dab the pork chops with a paper towel, put in a flat bowl and douse with a marinade of the above ingredients except for salt. Marinade for 10-12 hours, turning over occasionally. Take pork chops out of the marinade, dab gently and place on the oiled grill. Grill on each side 6-8 minutes, brushing with marinade several times. Add salt after the pork chops are cooked through.

 

Herbal butter

Mix together:

• 1/2 cup soft butter

• 1 Tbsp. finely chopped green onions

• 2 Tbsp. fresh parsley, finely chopped

• 1 Tbsp. fresh chives, chopped,

or 2 Tbsp. mixed, dry herbs

• 1/4 Tbsp. white pepper

Mix ingredients together and serve as is to spread on bread or rolls.  If you would like to use the butter to place on grilled steak or pork chops, scrape contents into center of a bit of saran wrap and wrap butter, shaping it into a round log.  Place in fridge until ready to serve, then cut and place on top of grilled vegetables or meat.