STUDIO CITY (CBS) — Cheers! We’re getting ready for Oktoberfest with Alpine Inn Executive Chef Marko Penich!

Penich visited the KCAL 9 studios Thursday to talk about the Sept. 9 through Oct.23 festival and share some German recipes.

Each Friday, Saturday and Sunday. People can forgo the typical German fare of bratwurst, pretzels and wienerschnitzel, and opt for more creative menu ideas, from how to create Bier Steamed Bratwurst with Caramelized Onions and Pretzel Crusted Chicken Cordon Bleu to Potato Pierogi with Gorgonzola Cream Sauce and Oma’s Apple Strudel.

For more on Oktoberfest, visit the festival online.

Beer Braised Pork Shoulder
Yield: 4 – 6 Servings

Dry Cure
4 Pork Shoulder
4T Black Pepper
4T Kosher Salt
1/2T Ground Clove
1/2T Ground Cinnamon
1/2T Ground Ginger
1/2C Brown Sugar

Slightly trim and clean pork shoulder
Combine all of the dry ingredients and combine in a bowl.
Rub dry cure onto the pork shoulder.
Properly wrap and store pork shoulder in the refrigerator for overnight.

For The Braise
2ea. Onion, rough dice
2ea. Celery Stalks, rough dice
2ea. Carrots, rough dice
2T Garlic, minced
2ea. Bay Leaf
4ea. Thyme Sprigs
1ea. Rosemary Sprig
2C Paulaner Beer
5C Brown Veal Stock

Preheat oven to 350F.
Place cured pork shoulder in large pot.
Add the remaining ingredients from braise to pot.
Cover with plastic wrap and foil.
Place in oven for 3 to4 hours or until pork is fork tender.
Remove pork from pot and shred in a large boil.
Strain the liquid and add enough to the pork to keep moist.
Serve hot on sandwich.

Bier Mustard
Yield: 2 Cups Sauce

1/2C Mustard Powder
1/2C Sugar
1/4C Mustard Seeds
1/4C Flour
1 1/2C Paulaner
1/4C Distilled Vinegar
3ea. Eggs

Toast mustard seeds in pan over medium heat.
In a sauce pan combine the beer, sugar, cider vinegar and toasted mustard seeds.
Bring liquid to a boil and reduce to a simmer.
In a separate bowl combine the eggs and flour.
Temper the beer mustard into the eggs
Add the egg mixture back to the sauce pan.
Cook until thickened.
Strain mixture through a fine strainer or leave course.
Allow mustard to properly cool over night in the refrigerator to fully thickened.

German Cole Slaw
Yield: 4 – 6 Servings

2# Cabbage Slaw Mix
1/2C Distilled White Vinegar
1/4C White Wine Vinegar
4T Dijon Mustard
5T Granulated Sugar
3/4C Corn Oil
1t Kosher Salt

In a large bowl combine the vinegar, sugar, mustard and salt.
Whisk until well combined.
Gradually add the oil while continually whisking.
Once combined, pour over cabbage slaw mix and toss well.
Serve immediately.


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