CHARLOTTE, N.C. — Did you know that Oktoberfest officially started September 21st and runs through Saturday, October 6th! The festive fall celebration starting back in 18-10 in Bavaria! Joining us today in the kitchen to combine your Oktoberfest fun with football and tailgating is grill master Ernie Adler. Oktoberfest officially started this past Sat. Sept. 21 and runs through Sat. October 6. The holiday started back in 1810 in Bavaria (present day Germany) with a celebration party of the wedding of Prince Ludwig and Princess Therese. The celebration continued to grow each year and became an annual tradition in many parts of the world, not so much to celebrate the wedding but just a reason to celebrate in the fall with friends, beer, and food. “Now that it’s football season today I’ll be combining the two into a perfect tailgate Oktoberfest football party” says Adler.
First up a great appetizer, pretzels with a cheese beer sauce. Pick up your favorite soft pretzel or bake your own. Open a great Oktoberfest beer pour and let sit for a while to allow the bubbles to dissipate. For the cheese sauce heat a pan, add in some butter, then salt and pepper, a little flour and whisk. Then add in half and half and the beer, continue to whisk, then slowly add in your favorite shredded cheese continuing to whisk. As the cheese melts continue to whisk until it melts, adding in additional beer as needed until you get the consistency of the sauce you want. Hand out the pretzels and dip away.
Next up “schnitzel-brats” which combines two of our favorite food celebrations: Oktoberfest and football tailgating putting chicken schnitzel and bratwurst together. First pre-grill the brats to 165 degrees then let cool and cut in half. While they are cooling lay out some plastic wrap on a cutting board, place a chicken breast on it and cutting butterfly lengthwise on the non-straight edge side. Place plastic wrap on top, and then pound out the chicken with a mallet or rolling pin primarily around the edges but also a little in the center. Take the plastic off, season both sides with a salt and pepper, and on the inside a little brown mustard. Place the bratwurst inside, then pick up the plastic and start rolling the chicken up tight. Put in the refrigerator for an hour to firm it up. In separate pans whisk a few eggs, flour seasoned with salt and pepper, and bread crumbs that you’ve made a little finer in a food processor. Coat the chicken with the flour, then egg wash, then bread crumbs. Heat a pan and in oil browning each side, remove and place on a wire rack on a pan, then finish cooking in the oven or on the grill until the internal temperature reaches 165 degrees. Let rest for a few minutes, slice, and place on a slider roll or good long roll, top with mustard and some sauteed onions.
Finally, wash it down with your favorite Oktoberfest or fall seasoned beer. For more great recipe ideas visit Erniesbbq.com.