Loathsome Luncheon - The Classic Limburger Sandwich

I released the proverbial feline from the confines of my satchel the other day, in my post on Macaroni with Cauliflower & Taleggio, when I mentioned that I loved cheese with some stank to it.  I was not kidding.  So, I am coming clean about one of my food consumption habits of questionable social acceptance.

I love Limburger Cheese.  I don't get it very often, cause it's difficult to find, so when I DO find it, I relish every last slice.  And no, I don't wear a clothespin on my nose when I eat it.   ;) 

(Image courtesy of Wikipedia)

Limburger use to be extremely popular around the turn of the century.... The other century, not the recent one. (which is technically the turn of the millennium)  My great-grandpa Wes use to eat it at the Round House in The Dalles all the time.  It was so popular back in the 20's that there were multiple manufacturers in the United States producing upwards of 10 million pounds every year; and they could barely keep up with the demand.  Sadly, only the Chalet Co-Op of Monroe Wisconsin remains.  Though they still make over 800,000 lbs of the stuff every year. So somebody, other than myself, is out there eating it too.

First made by Trappist monks in the historical Duchy of Limburg, which now days constitutes parts of the Netherlands, Germany and Belgium, it's name is actually derived from the town of Limburg where is was sold.  This washed rind cheese, similar to real Muenster (American versions are much more mild in flavor) or Appenzeller, enjoys extreme popularity in Germany to this day.  After the curd is formed, it is salted and placed out on pine boards in the aging room.

(Image courtesy of Farm to Table Wisconsin)

Then it is washed down with a bacterial solution of brevibacterium linens. (which is also used in making Raclette, Muenster and Port-du-Salut)  This goes to work on the cheese curd, turning it from a crumbly acidic chunk of something similar to feta, into a soft creamy unctuous block of deliciousness.  Sure is smells.  The bacteria used are the same ones that live on the human body and are partially responsible for body odor, but once you move past the smell, (which really isn't THAT bad) the flavor is so unbelievably mild that it's amazing.

Now I will warn you, that after the cheese reaches 6 months of age, it's a little to pungent for me as well.  My favorite age is between 4 and 5 months.  If you have an issue with the smell, you can greatly reduce the aroma by cutting off the rind as soon as you bring it home, and disposing of it in your outside garbage can.  Then you should be able to simply keep it in a plastic bag in the refrigerator.

Me?  I like the rind, so I do what my Great-Grandma Ruby would have done.

Once I have opened the wrapper, and released the dogs of war, I simply place it in a sealed Mason jar to contain it's odoriferousness and prevent my refrigerator from smelling like the Chalet Co-Op's aging room. 

So how do I eat my Limburger?  I prefer the classic way.  Besides, it gives me an excuse to imbibe a good German Dopplebock.  :)

Classic Limburger Sandwich

Dark Rye Bread
Spicy Brown Mustard
Sweet Onion (be it Maui, Mayan, Vidalia or Walla Walla)
Chalet Limburger Cheese
German DoppleBock

Lay out your slices of Dark Rye Bread (you can use a lighter Rye, but "Dark" Rye or Pumpernickel are the best) and spread with Spicy Brown Mustard.

Lay out slices of Sweet Onion on one side.

Slice the Limburger, as best you can, cause it can be REALLY soft, and lay them on the other side.

Bring both pieces of bread together and there you have it.

The Sweet Onion, spicy Mustard and Limburger on hearty dark bread just play so unbelievably well together.

But they are topped off by a nice dark German beer such as a Dopplebock.

MMMMMMMMMM!

If you will please excuse me, I must return to my Corrupt Canape, my Repugnant Repast, my Fetid Fodder, this most Malodorous of Meals....  Heaven on bread! 

Mangia!!
~~

Cutting the Mustard - Vermouth Mustard

Last year.... Wow, it still seems weird to say "Last Year" when it was only a couple weeks or so ago.

Anyway, last year I had toyed with the idea of making small jars of homemade mustard to pass around as little gifts for various persons, thus spreading Christmas cheer.  Then I realized the extent of the projects already filling my plate and decided that, as easy as mustard is to make, it would probably be that "final straw" that broke the proverbial camel's back and pushed me over the edge into insanity. LOL 

So now that the holidays are over.  Aside from the 8 birthdays occurring this month, including my own, everything has finally slowed down a little.  Thus I must, must, must revisit the mustard. After all, is there any single condiment that can go from Hot dog to Haute cuisine and still have time to dress a salad?  I think not...   Mayo?  Boring.  Ketchup?  I shudder to think.

Mustard is a wonder condiment.  Sporty, Rustic, Refined, Sweet, Sour, Bitter, Spicy Hot, or Mild - Mustard is all these things and more.  Though which qualities shine through greatly depends on HOW the mustard is prepared.

Of the 3 varieties of mustard seeds, being Black, Brown and "White" or "Yellow,  the Black seeds are the most potent and the smallest, while the White, or Yellow, seeds are the mildest and the largest.  Most great mustards use a mixture of the 3 to obtain a more varied flavor profile. 

Once a mustard seed is ground, it begins a chemical reaction, similar to an onion or garlic, that increases it's heat.  One of the ways to stop this reaction is to use Hot liquids, another is to add an acid, which seems to stop the reaction.  Thus assuring you of a more mild mustard.

This particular mustard is sort of inspired by Dijon which contains white wine and verjuice. (the grape juice prior to inoculation with the yeast that turns it into wine.) Since I don't have any of this acidic verjuice just lying around my kitchen, I decided to use Vermouth.  After all they both start with "VER", so it should be OK, right?  I kind of killed 2 birds with one stone as well, since Vermouth is doubling as the wine.  Awesome.  Yes, I am the king of shaky logic, but hey, it worked.  I was extremely pleased with the spicy hot outcome. This mustard is a little hotter than the "Spicy Brown" mustards such as Gulden's and has a sort of Horseradish quality to it.

Once word of warning....  And something I forgot until it was too late.  Making mustard releases A LOT of vapors into the air, so suggest making it in the summer when you can open the windows and ventilate your home fairly well.  When it's 29 degrees outside and your abode is well sealed against the winter elements, the fumes build up fast. And it's not only from the mustard seeds, but from the simmering vinegar as well. LOL

Spicy Vermouth Mustard

2 oz (60 g) Brown Mustard Seeds
1 cup Dry Vermouth
1 cup Shallot
1 TB Honey
1 Clove bud
1 tsp Black Peppercorns
1 1/2 cups White Wine Vinegar
2 oz (60 g)Yellow (white) Mustard Powder
2 tsp Kosher Salt

Place the Brown Mustard Seeds in a small bowl.

Douse them with 1 cup the Vermouth.

Cover with plastic wrap and allow to sit over night (at least 8 hour, but preferably 12 and up to 24) at room temperature.

While the the Seeds are soaking, go ahead and combine Shallot, Honey, Clove, Peppercorns, and White Wine Vinegar in a small saucepan.

Bring to a simmer over medium flame, and continue simmering for about 10 - 15 minutes, or until the liquid is reduced to 1 1/4 cups.

Pour into a clean container, cover and chill overnight in the refrigerator. (you need this to be cold)
After the Brown Mustard seeds are done soaking, place them in the blender (cause it works better than a food processor)

and blend until smooth. (about 10 minutes)

Press the paste through a fine mesh strainer to remove the thin shells

(this produces a finer textured mustard, skip this step if you prefer coarse rustic mustard)

Place the Yellow Mustard Powder in a small bowl.

Remove the cold shallot infused liquid from the refrigerator and strain out the shallot and spices.

Add the Liquid to the Yellow Mustard Powder and whisk until smooth.

Combine the Black/Brown Mustard paste with the Yellow mustard paste, stirring until well combined.

Pour back into the pan and whisk over medium heat until it thickens slightly.

(Kind of like a bechamel sauce)

Remove from the heat and season with Kosher salt.

Pour the hot mustard into your awaiting, sterilized containers.

Let the containers sit at room temperature for 5-7 days to allow it to mellow and age. (this removes some of the bitter back-bite)

Then refrigerate. 

Voile!  Mustard...

For another delicious Mustard Recipe, check out my friend Heather's Finnish Mustard post at Girlichef.

If you'll excuse me now, I have a very important date with a soft pretzel. :)

Oh yeah!  That's the stuff!

Mangia!!

Butter & Bourbon Bathed Boar - Bourbon Cream Pork Loins

There are just some things, no matter HOW terribly bad for you they are, that you just cannot resist indulging in on occasion. When I was young, my aunt came for a visit. While she was here, she decided that she wanted to cook dinner for everyone. Well this recipe of her's was da bomb. Loaded with butter, laced with bourbon and overflowing with mushroomy goodness. This is some serious plate lickin' sauce, lemme tell ya.

Since the key ingredient is the bourbon, let's talk about bourbon for a moment. Bourbon is part of the whiskey family, just like Scotch, Irish, Canadian and Tennessee whiskeys. The difference between Bourbon and all the other whiskeys is location, location, location. Bourbon comes from the area of Kentucky that was once Bourbon County. (Though the county was divided up a long time ago). The mash content is at least 51% corn, though more often it's as high as 70%, and aged in new charred oak barrels for at least 2 years. While Tennessee whiskey may be made of the same ingredients, it is filtered through maple charcoal, lending it's particular flavor. Canadian Whiskey is usually higher in Rye and of course Scotch and Irish are primarily malted barley, though Scotch uses peat in their process to give those "smoked earth" notes that are absent from the Irish.

blah blah blah blah blah......

Suffice it to say that this recipe is best with Bourbon. Though my dad also makes it with Pendleton which is a Canadian "style" whiskey, and it is nice as well, I personally prefer Maker's Mark Bourbon.

And while Maker's isn't the oldest Bourbon distillery (Jim Beam) nor the most expensive on the market (Woodford Reserve - save that for your $1000 Kentucky Derby Mint Juleps), it is a small batch distillery that values Quality over Quantity. And I must say that, for the price, the quality and consistency of Maker's Mark is perfect for this recipe.

Originally, this wass a recipe for 6 pork loins, however, I enjoy the sauce so much that I usually cook only 4 pork loins in the same amount of sauce. Tonight however, I have but 3 pork loins, and, well.... I am making the same amount of sauce as I would for 6. Trust me, it really IS that good... And awesome over rice too...

Bourbon Pork Loins

4 Pork loins (technically it's 6)
Kosher salt
Cracked Black Pepper
8 TB Unsalted Butter, divided (6TB for searing & 2 TB to finish the sauce)
3 TB Olive Oil
3/4 cup (177 ml) Heavy Cream
3 TB Dijon Mustard (Though I usually use Gulden's Brown)
1/2 cup (118 ml) Maker's Mark Bourbon
1 Shallot, minced fine
8 oz (227 g) Button Mushrooms, sliced
1/4 tsp Thyme

Season the pork loins with Salt and pepper on both sides.

Place 6 TB of the Butter and the 3 TB Olive oil in a large skillet over medium heat.

In a small pitcher, measure out the Heavy Cream and add the Mustard.

Stir until combined, then set aside.

Now that the butter and oil are heated, add the pork loins...

Sear for 3 minutes on each side, you don't want to cook them all the way through (this will depend on how thick your loins are, mine were about 1 inch)

When seared, move the pork loins to a clean plate and cover with foil to keep warm.

Add the bourbon to deglaze the pan. (you really wanna get that fond scraped up and incorporated into the sauce)

Continue stirring the mixture until it reduces to a thick sauce.

Add the shallots...

Then the mushrooms.

Cover and cook for 5 minutes.

Remove the cover, sprinkle with thyme.

Reduce the heat to medium-low, then add the Heavy Cream/Mustard mixture and stir to combine.

Move the pork loins back to the pan, nestling them down into the sauce.

Cover and cook 3 minutes...

Turn the pork loins and cook an additional 3 minutes.

Move the loins from the sauce, and onto warmed plates.

Remove the sauce from the heat and stir in the remaining 2 TB of butter. (Yep, it's time to release your inner Paula Dean)

Season with Salt and Pepper, then spoon the mushroom sauce over each pork loin and add a sprig of thyme for a simple garnish and dig in.

If your not serving this with rice, I would suggest some sourdough rolls, cause you gonna wanna sop up the sauce, otherwise you might be reduced to licking the plate.

BUSTED!!! LOL

Mangia!!
~~