Duck Pastrami Pickled Red Onion Mustard Rye Toast Recipes

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BRATWURST AND KNOCKWURST WITH RYE TOAST POINTS



Bratwurst and Knockwurst with Rye Toast Points image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

Water
1 teaspoon sea salt
4 bratwurst (recommended: Usingers' brand)
4 knockwurst (recommended: Usingers' brand)
8 to 10 red potatoes
2 tablespoons butter
1 tablespoon chives, minced
Salt and pepper
4 slices rye toast
1 tablespoon herb butter
8 ounces sauerkraut
4 ounces German mustard

Steps:

  • In a medium sized pan, bring a pot of water to a boil, add 1 teaspoon of sea salt. Add potatoes and cook for 10 minutes, or until tender. Remove from water and keep warm, keeping the water hot.
  • Preheat a grill.
  • Poach bratwurst and knockwurst in salted water until cooked through, about 10 minutes. Drain and grill until golden brown and cooked thoroughly, about 10 more minutes.
  • Cut the potatoes in halves. In a saute pan, add butter and melt. Add the potatoes and chives and cook until the potatoes are well coated. Season with salt and pepper, to taste.
  • Cut crust off rye slices and brush on herb butter. Grill until toasted. Cut into "points" (diagonal slices, like an "M". To assemble plate, place 2 ounces of sauerkraut in center of a plate. Place 4 halved potatoes around and slice bratwurst/knockwurst, arranging with toast points. Serve with mustard.

LIPTAUER WITH RYE TOAST AND PICKLED RED ONIONS



Liptauer with Rye Toast and Pickled Red Onions image

Provided by Andrew Chase

Categories     Bread     Mixer     Onion     Appetizer     Vegetarian     Yogurt     Low Cal     Dinner     Butter     Paprika     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 cups

Number Of Ingredients 12

1/2 small garlic clove, pressed
1/2 teaspoon (or more) coarse kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature
1 cup (8 ounces) whole-milk quark* or Greek-style yogurt
2 tablespoons finely chopped cornichons** or sour pickles
2 tablespoons chopped fresh chives
1 tablespoon grated onion
1 tablespoon Hungarian sweet paprika
1 1/2 teaspoons (or more) white wine vinegar or juice from pickles
1/4 teaspoon Hungarian hot paprika
Lightly toasted sliced rye bread
Pickled Red Onions

Steps:

  • Mash garlic and 1/2 teaspoon coarse salt in small bowl with back of spoon until paste forms. Using electric mixer, beat butter in medium bowl until smooth and creamy. Add garlic paste, quark, and next 6 ingredients; fold to combine. Season with salt and more vinegar, if desired. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour, then stir before using.
  • Serve with rye toast and drained Pickled Red Onions.
  • A slightly tangy, soft unripened cow's-milk cheese; available at some supermarkets and at specialty foods stores (such as Whole Foods markets) and natural foods stores.
  • ** Tiny brine-packed French pickles; available at some supermarkets and at specialty foods stores.
  • What to drink:
  • Pair the flavorful Liptauer with a big white Austrian wine. We like the Hiedler 2008 "L&eouml;ss" Gr&euuml;ner Veltliner ($16), a yeasty wine with a nice acidity.

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