Archive for January, 2016
January 14, 2016
The best way to describe my recent experience at the Hofbrauhaus in downtown St. Petersburg is FUN, FUN, FUN. It is not a place to dine alone, or for a nice quiet romantic date. But if you are looking for a fun party atmosphere with good German food, this is your place.
A couple Saturday’s ago I had dinner with my good friends and owners of the station I do my radio show from, Bruce and Laura Maduri, and their daughter Gina…and we had a raucous good time. I love going to restaurants with friends – especially friends like the Maduri’s who love food as much as I do. We ordered lots of different dishes so we could try as many as possible. And that we did, leaving well, a bit full to say the least.
We all agreed that the Schweinebraten (a marinated pork dish) was the quintessential dish of the night to beat. Starters of potato pancakes and warm pretzels were a hit as well. The red cabbage was the best I’ve had at any German restaurant including the ones I have visited in Germany. Wiener Schnitzel, Sauerbraten, Bavarian sausages were also great hits.
During our visit, my friend Laura Maduri belted out Country Road along with me singing deep background, and a huge long-horn player playing at our table. You’ll likely even find waiters playing spoons on your head, and providing (for the daring) swats from a wood paddle (the kind you’ll find at most college fraternities), after doing multiple shots. I didn’t volunteer for that – for I got enough swats at Wilson Junior High from Dean Gordon and Principle Hauer back in the day to last me for a lifetime.
A word to the wise, save room for the Black Forest Cake – may be the best I’ve had anywhere including my own.
123 4th Street South
St. Petersburg, Florida 33701
January 14, 2016
There is not much better on a cool night than homemade chicken and dumplings. Now mind you, I like dumplings dropped (more like a biscuit) or rolled, but a rolled dumpling is my absolute favorite for chicken and dumplings.
Whenever they were on the menu, we sold out in minutes. We always had to make 20 times more than we thought we were going to sell. Actually, they are very easy to make – but the dumplings take about 45 minutes to cook in the rich chicken broth.
I’ve tried making the dumplings with buttermilk but find whole milk to be my favorite. If you want a good ole country meal this weekend – these chicken and dumplings will set you free.
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon Kosher salt
- ½ teaspoon fresh cracked black pepper
- 3 tablespoon salted butter
- ¾ cup whole milk
Combine first 5 ingredients in a food processor and put in bowl. Make a well in the middle and add milk – pull together with a regular dinner fork…just like a biscuit, do not overmix. Put dough on floured surface and roll to ¼” thick. Cut into 1” to 2” rectangles. Don’t worry how you cut them – they can be irregular shaped.
They must be slow cooked in wonderfully rich broth made with chicken stock.
- 1 whole rotisserie chicken from Sam’s Club (or your favorite grocery – but Sam’s is the best) – skinned, boned, pulled to leave good size pieces
- 2 sticks salted butter
- 1 cup flour
- 2 ½ quarts (8 cups) Swanson’s chicken regular broth – don’t use sodium free
- 2 cups heavy cream
- 1 teaspoon Kosher salt & ½ teaspoon fresh cracked pepper (more to taste)
In a large pot, melt butter add flour stirring with a whisk. Add chicken stock and bring to a boil stirring with a whisk until the flour taste is cooked out of the sauce. Turn heat to medium low and add the cream, Kosher salt and fresh cracked pepper to taste, and dumplings. Cover and cook dumplings for approximately 45 minutes – until they rise and puff.
If too think, add chicken stock and a touch of cream. Once the dumplings are done, add chicken and gently stir until well blended. Serve in a bowl with a piece of warm corn bread.
Add English Peas and or carrots