Chicken Schnitzel with Mushroom Gravy

On March 7, 2018 By Isobar ExpeditionsIn Germany, Recipes8 Comments

We definitely had a variety of schnitzels while we were living in Germany. One of the first ones that we had was considered a Hunter’s Schnitzel, so we decided to do a version of that for ourselves. Generally speaking, schnitzel is very easy to make and can be done with pork, chicken, or veal. The most important thing for making a good schnitzel is to pound the meat out to be about one-quarter inches thick and ensuring that the entire meat cutlet is the same thickness. Although you can buy a mallet to pound out the meat, we have found that if you wrap the meat in plastic wrap and the hit it with the flat side of a heavy skillet, it works even better to get it to a consistent thickness. The real flavor comes from the sauce, so we decided to make a hearty gravy to accompany the schnitzel. Although we used button mushrooms, you could certainly do a variety of your favorite mushrooms.

INGREDIENTS

4 Chicken Breasts
2 eggs
1/4 cup Whole Milk
1 cup + 4 tbsp All-Purpose Flour
1 cup Breadcrumbs
8 tbsp Unsalted Butter
1 tsp Paprika
4 cups Beef Stock
1 lb Mushrooms – sliced
1 small Shallot – chopped
1 tbsp Garlic Powder
4 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste

INSTRUCTIONS

Melt 4 tablespoons of butter in a large skillet over medium-high heat and then add the mushrooms and shallot. Cook until the mushrooms are slightly browned and the onion is soft and translucent, about 10 minutes. Remove from the heat and remove the mushrooms and onions to drain on a paper towel. Leave any remaining butter in the skillet. In a large sauce pan, melt the remaining 4 tablespoons of butter over medium heat and whisk in 4 tablespoons of flour in order to create a roux. Do not let the flour start to brown. Heat the beef stock in another pan or in a microwave until luke warm. Slowly add the beef stock to the sauce pan stirring constantly. Heat over medium-high heat, continuing to stir. Add the mushrooms, onion, salt, pepper, and garlic powder. Once the gravy has thickened, reduce the heat to low and continue to simmer for 10 to 15 minutes. In three separate bowls or shallow plates you will place the ingredients for dredging the chicken, which has already been pounded to about a 1/4 inch thickness. In the first bowl, mix the cup of flour with salt, pepper, and paprika. In the second bowl, whisk together the eggs and milk. In the third bowl, add the breadcrumbs. Add the olive oil to the large skillet and heat to medium-high. Using one hand, dredge both sides of the chicken through the flour and then dredge through the eggs, and finally place in the breadcrumbs. Using your other hand, dredge the chicken until well-coated with breadcrumbs and place in the skillet. Using separate hands will keep the breadcrumbs from getting too messy from the eggs and flour. Cook the chicken in the skillet for about 5 minutes per side until evenly browned. Since the chicken is so thin, it doesn’t take long to cook and over-cooking will make the chicken dry and tough. Place the chicken on a plate to serve and then cover with the mushroom gravy.

Our Finished Chicken Schnitzel with Mushroom Gravy

Salmon Oscar

On February 28, 2018 By Isobar ExpeditionsIn Recipes, Virginia9 Comments

During our trip to Old Town Alexandria, Virginia, we had a very delicious meal that the restaurant called Salmon Chesapeake. It was salmon topped with lump crab meat with a cream sauce. For our attempt to replicate this meal, we went with a cross between a Veal Oscar and a stuffed flounder. We love Hollandaise sauce with salmon, so we decided to use that as our sauce, which worked out really well. This isn’t a complicated recipe at all, but it looks and tastes wonderful, so it is a perfect dish for entertaining. We ate it as a weeknight dinner with some asparagus, which made for a perfect combination. We used a packaged powder mix to make our Hollandaise sauce, but you can certainly make it from scratch if you prefer.

Salmon Chesapeake in Alexandria, Virginia

INGREDIENTS

4 Salmon Filets – 4 oz each
2 tbsp Extra Virgin Olive Oil
1 Lemon
1/8 tsp Garlic Powder
1/2 lb Lump Crab Meat – cleaned of all shells
1 cup Panko Breadcrumbs
2 tbsp Mayonnaise
1/8 tsp Cayenne Pepper
1 Clove Garlic – minced
1/4 Green Pepper – finely chopped
1 Egg
1 1/2 tbsp Spicy Mustard
Salt and Pepper to taste

INSTRUCTIONS

Pre-heat the oven to 350 degrees Fahrenheit. Rub the salmon with the olive oil and sprinkle with salt, pepper, and garlic powder. Zest the lemon over the salmon and then drizzle with the juice of half of the lemon. Place the salmon, skin-side down, onto a baking sheet lined with aluminum foil sprayed with a non-stick spray. Beat the egg in a small bowl with a fork or whisk. In a large mixing bowl, combine the crab, mayonnaise, mustard, breadcrumbs, egg, green pepper, garlic, and the juice from the other half of the lemon and mix until well blended. Transfer to the crab mixture to a small casserole dish that has been sprayed with a non-stick spray. Place the salmon and the crab mixture into the oven and bake for 20 to 25 minutes. If necessary, put the salmon on a higher rack than the crab mixture. Cook the Hollandaise sauce according to the directions. Remove the salmon and crab mixture from the oven and begin to plate. Spoon 1/4 of the crab mixture on top of each salmon filet and then drizzle with the Hollandaise sauce. Serves four.

Our Version of Salmon Oscar with Asparagus

Visiting an Indigenous Amazonian Village

On February 23, 2018 By Isobar ExpeditionsIn South America3 Comments

The Napo Wildlife Center in the Yasuni National Park in Ecuador is actually owned and operated by a local Amazonian tribe. As part of the experience of staying at the eco lodge, you get to visit the village where the tribe lives, see how they prepare their meals, participate in a ritual dance, and have the opportunity to buy locally made art and jewelry. The tribe is dedicated to making sure that their traditions and culture remain in tact despite the increased influence of the modern world, which certainly must be difficult to do.

Despite being deep in the Amazon Jungle, the village generates its own power and has a school with computers. Meals, however, are still cooked over an open fire and prepared by the women of the village. The majority of what the villagers eat is fish caught from the river as well as fruit and vegetables grown nearby the village. We did see them preparing some sort of snail-like insect, but we didn’t end up trying that. The fish was wrapped in banana leaves and smoked over the fire and they shared some of their meal with us before we left.

The highlight of the visit is watching the villagers perform a ritual dance. The women disappeared for a while shortly after we arrived and then returned wearing vibrant pink shirts and skirts. They sang and danced to music played on a drum and a turtle shell with a piece of metal attached that made a unique sound when snapped. It didn’t take long before they pulled our guide up to join in the dancing, but when they asked all of us to join, the real fun began. It was surprising difficult to keep up with their foot movements and we were out of breath by the time we finished. Fortunately, since we both danced, there are no embarrassing photos of us dancing, so you will just have to use your imagination.

We bought a pair of kissing parrots made out of wood as well as a few bracelets and necklaces before leaving to help support the efforts of the village. The people who live at the village were the same people who were cooking our meals and cleaning our rooms at the lodge, so we were very appreciative of the service that they provided to us during our stay. Visiting the village was certainly one of the highlights of our time in the Amazon. The people of the village were extremely friendly, proud of their culture, and made us feel very welcome in their homes.