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A very useful recipe! However, a comment - morel mushrooms can be extremely difficult to find, either growing wild or at your grocer. They tend to be very expensive! If your on a budget, try using dried & washed morels & reconstituting with cool water for approx. 30 min. drain, reserving the juices, and add to recipe where called for. the reserved liquid can be used to augment the demi-glace. Chef Mark Christopher

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German Sauerbraten

Reviewed: Jun. 2, 2008

Danke!! This is a great-tasting "authentic" recipe; I knew as soon as I saw the "crushed gingersnaps" that this was going to be great! Served this to dinner guests and they positively raved - Thank you Cathy! Chef Christopher

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Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Mar. 16, 2008

Simple & Quick & got rave reviews from dinner guests, ie. "Best Pork Loin I've ever had!" Thank you Koalagirl! ckruse aka Sgt.Rock!

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Cincinnati Skyline Chili

Reviewed: Mar. 19, 2006

following this recipe will give you a basic chili. "Cincinnati Chili" (i.e. "Skyline") chili, is much juicier... I would suggest NOT browning the meat first; let it cook in the sauce, stirring constantly. (hint; use a hand-held mixer to finely shred the meat in early cooking stage). Some folks have suggested adding beans to the sauce during cooking - that's not how we do it in Cincy. the basic chili is "garnished" with the addition of beans, finely chopped onions, & finely shredded cheddar cheese. Adding all of these garnishes yields a "4-Way", adding any two = a "3-way", etc. I have never seen olives used as a garnish with this dish, but I suppose that could work - just not authentic! use plenty of cocoa powder for that Cincinnati-caffeine kick.

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The Sarge's Goetta - German Breakfast Treat

Reviewed: Jan. 22, 2002

Wow! this is probably more "Cincinnati" than Skyline Chili! Taste great fried extra crispy & served with eggs-your-way. It is interesting to note that almost all larger meat-packing-cities with significant ethnic populations have come-up with some version of this dish. It is bassically a "poor-man's sausage", geberrally using soome knid of grain as a "filler" (think "Hamburger Helper"). The addidtion of cooked oats can stretch a little bit of pork & beef a long way! (originally the early immigrants would use those cuts of meat unwanted by the meat packers, i.e. neck bones, etc. Goetta could be fried in the morning and packed as a sandwich for the guys going out to earn a living. Try this recipe for a real authentic German/American treat!

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