Here are some recipes we hope will bring back some memories of those nights out at Zwei. The town, the fests and the pubs all had their special smells and fare... while we can't recreate the experience, we can at least come close...
Please share your favorite foods or suggestions for additions by emailing us below. Tchuss!
Food:
Schwenkbraten (Schwenk Steak or Pork Steaks)
Traditionally these pork steaks are cooked on a swinging grill over beechwood coals. It is very hard to find beechwood here in the United States, so I am told that oak is an acceptable substitute.
4 pounds boneless pork roast ( boneless pork loin would work well)
1 cup oil
10 onions, cut into strips
4 cloves garlic, crushed
7 crushed juniper berries
1 tablespoon german mustard
Thyme, Oregano, Curry, Paprika, Cayenne Pepper and Black
Pepper*
Cut the Pork Roast into about 8 slices. Place your onions into a bowl and pound them slightly to release their wonderful flavor. Add the remaining ingredients (oil, garlic, juniper berries, mustard and spices) and mix well.
Place a pork roast steak into a dish and then cover with some of the onion mixture, being sure to mash the onions into the meat; add another pork roast steak and more onion mixture. Continue until all of the pork roast steaks have been covered with the onion mixture.
Marinate for at least 24 hours, covered, in the refrigerator.
When ready to grill, remove the pork roast steaks from the refrigerator and let them come to room temperature. In the meantime, prepare your fire. The wood should be brought to hot coals. Oil your grill surface before placing the meat onto the grill. Grill the pork roast steaks and onions slowly over the hot coals for 10-15 minutes on each side (depending on how you like the steaks).
Serve with Kartoffelsalat, Tomaten Salat and Baguette (or Brotchen, if you can find some).
Drinks:
Hutchen:
One of my personal favorites. Take a shot of room temperature Asbach-Urault (German Brandy) and pour into a small brandy or apertif glass. Pour in warm Coke, swish to mix and sip.
You can get Asbach at your local BevMo or online.
More coming soon
Currywurst (Brots or Bockwurst in a spicy curry sauce)
The currywurst is Germany's gift to the world of fast food. Served at Schnell Imbiss (fast lunch) stands all over Germany. Usually served on a wax paper covered paper plate, a currywurst is a bratwurst or Bockwurst cut into sections, smothered with tomato sauce, and then sprinkled with curry powder and paprika. A currywurst is usually accompanied by a brötchen (roll) and goes well with bier. You must eat with a toothpick. This is required by law. :)
Simple method:
Ingredients:
spicy tomato sauce
curry powder
paprika
Directions
Cut the cooked sausage (preferrably grilled or pan seared) into sections about 1 inch long
Smother in heated tomato sauce and sprinkle with curry powder and paprika to taste
Enjoy!
Traditional
3 (15 ounce) cans tomato sauce
1/2 pound kielbasa, Bratwurst or Weissewurst
2 tablespoons chili sauce
1/2 teaspoon onion salt
1 tablespoon white sugar
1 teaspoon ground black pepper
1 pinch paprika
1 pinch curry powder
DIRECTIONS
:
Preheat oven to Broil/Grill.
Pour tomato sauce into a large saucepan, then stir in the chili sauce, onion salt, sugar and pepper. Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. Simmer another 5 minutes.
Meanwhile, broil/grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick.
Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve with brotchen.
