In case you’ve been searching for things to do with sauerkraut, take a tip from Norma Fried of Denver, who recently garnered a respectable third-place win for her appetizer recipe in Steinfeld’s annual sauerkraut recipe contest. A Texan took first place for her grilled salmon recipe.
Fried will receive a three-month supply of sauerkraut from the Oregon-based company for her savory appetizer.
Until next time, bon appetit.
Diller Sauerkraut and Red Onion Squares
Fried’s original recipe serves 10-12
Ingredients
Directions
Heat oven to 400.
Butter or spray a 12-by-10-by-
2 1/2-inch baking pan.
Heat 3 tablespoons butter in a large skillet. Sprinkle onions with sugar and sauté until onions are caramelized. Add garlic, paprika and pepper. Sauté about one minute. Add sauerkraut, caraway seeds, parsley, 2 tablespoons dill and stir to combine. Remove from heat.
Combine flour, sour cream, cottage cheese and remaining dill in a food processor bowl. Pulse to combine. Add eggs, one at a time. Add remaining 2 tablespoons butter and process until smooth. Add sauerkraut mixture and pulse to combine. Do not purée. Spread batter in prepared pan and brush lightly with remaining melted butter.
Bake 45-50 minutes, or until firm and golden brown. Allow to rest 15 minutes before cutting into small squares or rectangles. Garnish with sprigs of fresh parsley and dill, if desired. Serve warm or at room temperature.
Spa-Style Thai Grilled Salmon with Ruby Cabbage-Edamame Slaw
Camilla Saulsbury of Nacogdoches, Texas, took first place in the entree category with her flavorful combinations of sesame, citrus, edamame and salmon. Serves 4
Ingredients
Directions
Heat grill to medium-high.
Thinly slice enough mint to measure 1 tablespoon and chop enough cilantro to measure 1 tablespoon. Place both in a bowl and whisk in ginger, soy sauce, lime juice, sesame oil, honey and lime zest. Set dressing aside.
Place salmon in large zip-top plastic bag. Add 5 tablespoons dressing and turn to coat. Marinate salmon 30 minutes.
Grill filets until barely opaque in center, about 4-5 minutes per side.
Meanwhile, toss drained red cabbage, edamame, carrot and green onions with remaining mint leaves, cilantro leaves. Reserve 2 tablespoons of remaining dressing. Season to taste with salt and pepper. Divide slaw among 4 plates. Place salmon on top of slaw and drizzle with reserved 2 tablespoons of dressing.
