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Sunrise Chef: Fred Duerr

Published On: Sep 26 2013 10:19:41 PM CDT
Updated On: Sep 27 2013 11:28:11 AM CDT

Sunrise Chef: Fred Duerr

The Rising Sun Inn's executive chef Fred Duerr joined 69 News at Sunrise with some of his latest creations.

Lentil Frankfurter Soup

1# bag lentils washed and drained
¼ cup diced bacon
1 cup diced onions
1 cup diced carrots
1 cup diced potatoes skin on
½# sliced Buffalo Frankfurters ( hot dogs)
1 gallon stock
¼ cup tomato paste
1 tsp cumin
¼ tsp chili powder
1 tsp paprika
½ tsp thyme leaves
S + P

Sautee bacon till brown add onions cook 3 min add lentils
Cook 1 min add tomato paste and all dry ingredients and stock.
Bring to boil and simmer for 30 to 40 min.
Then add carrots celery and potatoes cook 15 to 20 min
Add buffalo frankfurters cook 5 to 10 min
Salt and pepper to taste.
Serve with pumpernickel bread.

Red Cabbage

1 medium head red cabbage corded and sliced
2 granny smith apples sliced
1 cup diced onions
½ red wine vinegar
1 cup red wine
4 cloves
½ tsp cinnamon
Pinch of allspice
Pinch of nutmeg
2 tbsp duck fat or oil
½ cup sugar
½ cup currant jelly
2 tbsp corn starch
1 cup stock or water

In a pot add duck fat or oil and sauté onions and apples for 3 minutes
Add cabbage
Cook 3 minutes add wine, vinegar, cloves, nutmeg, allspice, sugar, stock cook till cabbage is tender 45 –60 minutes dissolve corn starch in water and stir in to thicken.

Wiener Schnitzel

2 - 4 ounce veal cutlets pounded
2 cups bread crumbs
2 cups flour
2 egg beaten
S+P
1 tbsp capers
1 cup brown gravy
2 tbsp butter
1 lemon

S+P veal dredge in flour, egg and bread crumbs.
In medium hot frying pan add 2 tbsp oil sauté breaded veal cutlets 3-5 minutes on each side take out of pan and dry on paper towel
Add brown gravy caper and juice from ½ lemon whisk in butter slice other ½ of lemon place over cutlets top with sauce.

German Bratwurst

Grill bratwurst with Dijon mustard.

Bison Sauerbraten
4 pounds Bison Roast
1 onion
½ cup red vine vinegar
1 cup red wine
2 cups boiling water
10 black peppercorns
2 bay leaves
1 cup roux ( ½ cup melted butter ½ flour)
1 tbsp tomato paste
1 tbsp beef base
½ cup sour cream

Trim roasts and cut into 4 pieces, in plastic 2 qt container
place meat, onions, wine, vinegar bay leaves and peppercorn
top with boiling water let cool and marinate 2 days in refrigerator.
Take meat out of marinate reserve ½ of liquid marinate.
Heat medium size pot brown meat add tomato paste and base and marinating liquid and enough water to cover meat, cover pot with lid and put in 400 degree oven 1 ½ hour
Take meat out, thicken with roux and strain. Finish with sour cream.

Lentil Frankfurter Soup

1# bag lentils washed and drained
¼ cup diced bacon
1 cup diced onions
1 cup diced carrots
1 cup diced potatoes skin on
½# sliced Buffalo Frankfurters ( hot dogs)
1 gallon stock
¼ cup tomato paste
1 tsp cumin
¼ tsp chili powder
1 tsp paprika
½ tsp thyme leaves
S + P

Sauté bacon till brown add onions cook 3 min add lentils
Cook 1 min add tomato paste and all dry ingredients and stock.
Bring to boil and simmer for 30 to 40 min.
Then add carrots celery and potatoes cook 15 to 20 min
Add buffalo frankfurters cook 5 to 10 min
Salt and pepper to taste.
Serve with pumpernickel bread.