Q'orianka Kilcher - german world magazine

Recipes reprinted with kind permission by GERMAN FOODS NORTH AMERICA, LLC > www.germanfoods.org
Dark Beer-Marinated BBQ Chicken
This recipe may be halved. Always remember
to use separate platters for raw and cooked
chicken.
Ingredients (serves 4):
1/2 cup peanut oil
1 teaspoon German mustard,
preferably Düsseldorf-style
1 cup dark German beer
1/4 cup lemon juice
4 cloves garlic, minced
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon minced fresh basil
1 teaspoon fresh thyme leaves
3 1/2 to 4 1/2 pounds chicken parts
Non-stick cooking spray
Preparation:
Whisk together peanut oil and mustard in a large bowl. Whisk in beer and lemon juice until mixture is
smooth. Stir in garlic, salt, pepper, basil and thyme. Add chicken pieces and turn to coat well. Cover and
refrigerate 2 to 12 hours.In a charcoal grill, heat about 5 dozen charcoal briquettes until covered with
white ash. Meanwhile, drain chicken and discard marinade.Use large tongs to push hot briquettes to one
side of the grill. Away from the grill, spray grill rack evenly with non-stick cooking spray; place on grill.
Place chicken parts on grill rack on the side with the coals. Cook uncovered until skin is crisp, about 10
minutes, moving and turning as needed with clean tongs to prevent charring.Move chicken parts to the
cool side of the grill; cover and cook until meat is opaque throughout and juices run clear, about 10 to 15
minutes more. Serve with mustard and German sauerkraut, such as the Hengstenberg, Gundelsheim or
Kühne brands.
Light German Potato-Lentil Salad
Ingredients (Serves 4):
1 pound boiling potatoes, peeled
1/2 cup dry red lentils, picked over and rinsed
1/4 cup chopped German pickled pearl onions
1 German dill pickle, finely chopped
2 tablespoons minced fresh parsley
Preparation:
Cover potatoes and lentils with water in a large saucepan. Bring to a boil, then reduce heat and simmer
uncovered until both are tender, about 25 minutes. Drain and let cool.Cut potatoes into bite-sized pieces.
Combine in a large bowl with pearl onions, pickle and parsley. In a smaller bowl, whisk together oil,
vinegar, mustard and salt and pepper. Pour dressing over salad and toss well. Season with more salt and
pepper if necessary.Serve salad at room temperature or chilled.
� For more contemporary German recipes visit www.germanfoods.org
1/4 tablespoons olive oil
1 tablespoon Bavarian beer vinegar
1 tablespoon German mustard,
preferably Bavarian-style
Salt and pepper to taste
FOOD & BEVERAGE SPECIAL
Summer 2010 www.german-world.com 41