CHEF MARIO - OKTOBERFEST!

The traditional Oktoberfest is a 16-day extravaganza beginning at the end of September and ending the first weekend in October, bustling with men in Lederhosen, beer, beer and more beer. The original Oktoberfest was a celebration of the marriage of royalty, but the unusual thing was that the general public was invited to share in the festivities, bringing together folks from all walks of life. Today, it is a time to get together with friends for great food and, of course, great brews!

Typically Oktoberfest menus are served buffet style with platters and warmers overflowing with nearly obscene amounts of meats – vegetarians beware! Most of the meats are simple enough that you’ll be able to enjoy every aspect of your event, including the beers, and still be able to put out a fantastic spread. First of all, bring the beer into the kitchen! The best way to compliment a menu is by using the same beer you’re going to drink in your food. And no Oktoberfest is complete without bratwurst and wiener schnitzel, and the scent of them cooking will immediately add to the ambience and get tongues wagging. Another menu favorite and a must-have is a cheese and beer fondue. Fondue is interactive and guests love dipping breads and pretzels into ooey gooey cheesy goodness (and it’s super simple to make!). Just make sure you give it a good stir as the party goes on to keep it fresh and delicious looking!

If you want some good old traditional German fare, chef it up with a German Rouladen, which is traditionally stuffed with onion, pickle, bacon and mustard all rolled up. Traditionally the pan was covered and placed on a raised iron mount in front of an open fireplace for the slow roasting period. The height of the iron mount and the distance from the fire determined the temperature of the slow roasting process. Of course, no iron mount required today and an oven will do just fine!

The key to a successful Oktoberfest is to have fun! Remember, you are cramming 16 days of celebration into one day, so get cooking!

Bratwurst Cooked in Beer with Smothered Cabbage
Serves 8

8 links fresh bratwurst
32 oz beer
8 oz bacon, chopped
2 cups onions, julienned
Fresh ground pepper
1 small head of cabbage, cored and shredded
Salt
2 Tbsp garlic, chopped
1/4 cup whole grain mustard
8 egg hot-dog buns

Directions
Preheat your grill. Put the beer in a saucepan and place on the stovetop, bringing to a boil. Add the sausage and cook for 10 minutes. Remove the sausages from the liquid, reserving the liquid. Set the sausages aside. In a large sauté pan, over medium heat, sauté (render) the bacon until crispy, about 6 to 8 minutes. Remove the bacon and set aside. Discard all the bacon fat except for 1/4 cup. Add the onions. Season with black pepper. Sauté for 2 to 3 minutes, or until tender. Add the cabbage. Season with salt and pepper. Continue to sauté for 4 minutes or until tender. Stir in the garlic, mustard and 2 cups of the liquid from the sausages. Bring the liquid to a simmer and cook for 8-10 minutes. Place the sausages on the grill and cook for 2 minutes on each side.

To Serve
Place the sausages between each bun. Top each sausage with some of the smothered cabbage and finish with your favorite whole grain mustard.

German Beer and Cheddar Fondue
Serves 4

2 1⁄2 cups sharp cheddar, shredded
1 cup Gruyere cheese, shredded
1 rounded tablespoon all-purpose flour
1 cup of your favorite German lager beer
2 Tbsp spicy brown mustard
A touch of hot sauce
A touch of Worcestershire sauce
Salt and pepper to taste

Directions
Combine cheeses in a bowl with flour. Add the beer to a small pot and bring to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly using a whisk, melting the cheese in batches. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce and season with salt and pepper. Transfer fondue to warm fondue pot. Stir occasionally for appearance.

Suggested Dippers
Broccoli, cauliflower, kielbasa or brats, pretzels, cubed bread, gherkin pickles or bacon strips

German Rouladen
Serves 6

1 1⁄2 lbs flank steak
German stone ground mustard to taste
1/2 lb thick sliced bacon
2 large onions
16 oz dill pickle slices
2 Tbsp butter
2 1⁄2 cups water
1 tsp Better than Bullion flavor (may use chicken)

Directions
Preheat oven to 350 degrees. Cut the flank steak into thin filets; about 1/4'' thick and 3'' wide. Make sure you are cutting against the meat grains. Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together. Heat a skillet over medium heat and melt butter. Place the rolls in the butter and sauté until browned, basting as you go. Pour in 2 1⁄2 cups of water and add the Better than Bullion; stirring to dissolve. Simmer the rolls for about an hour in a 350 degree oven. Serve with mustard and smothered cabbage.

Wiener Schnitzel
Serves 8

2 lbs veal or chicken cutlets
1 cup all purpose flour
4 eggs
1 Tbsp vegetable oil
Salt and pepper to taste
4 cups bread crumbs
1/8 cup oil, for frying

Directions
Take a sheet of plastic wrap and place it on the counter. Place veal or chicken on top of plastic and then cover it with another sheet of plastic wrap. Using a meat mallet, pound the veal or chicken into 1/4'' cutlets. Have ready for breading (3 bowls total): 1) flour in a shallow bowl, 2) whisk together eggs, oil and salt and pepper in a small bowl and 3) bread crumbs in a small bowl. Dredge cutlets in flour, shaking off any excess, then dip into the egg mixture, letting it drip for a couple of seconds. Next, place into the bread crumbs and coat nicely. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 2 or 3 minutes on each side.

Text by Darcy Brennan-Huante

Return to MidTown Magazine Articles