1/23/08

Dirty Little Secrets and Dirty Little Lies...


I love my husband, dearly, even after I out his dirty little secret on the Internet. My husband doesn't cook very often, hell he doesn't even come into the kitchen when I'm in there. It could be because one time I called him "my bitch" while he was helping me prep something. If I reflect back on this I wouldn't want to come in my kitchen either. When he watches cooking shows he says,"Mmmm, that looks good. You should make that tonight." But mind you it's 6 in the evening and I've already started dinner. After one time too many of hearing that, I snapped back saying something like, "You need to learn how to cook." He took me seriously. He started watching Tyler's Ultimate and wait for it because here's the secret... Rachel Ray's 30 minute meals. Now you don't have to like Rachel Ray but I'd rather eat her food than Sandra Dee, Nee, Lee or whatever the hell her name is. But that's not the point, the point is my husband on occasion cooks for me and that's a refreshing change of pace. So here is what we had for dinner and it's quite good.

Knocks: (Rachel Ray 30 Minute Meals) adapted by my husband

1 (16-ounce) package (4 links) knockwurst
1 tablespoon butter
1 pound sauerkraut, rinsed and drained
1 teaspoon caraway seeds
1 bay leaf
1/2 teaspoon whole peppercorns
1 cup dark German beer
Spicy mustard

Pierce the casings of knockwurst and arrange in medium skillet. Add 1 inch of water, bring to a simmer and warm wursts through. Remove from the pan. Drain the skillet and add butter. Melt butter over medium heat. Cut each knockwurst into 1/3 and add back to the pan to crisp casings. Add sauerkraut to the pan, sprinkle in caraway, add bay leaf and peppercorns. Pour the beer into the skillet. When the beer comes to a bubble reduce heat to simmer.

Parsley-Dill Red Potatoes: (Rachel Ray's 30 Minute Meals)

2 1/2 pounds medium to large red potatoes
3 tablespoons butter
1/4 cup chopped parsley leaves
1/4 cup chopped dill
Salt and pepper

Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat. Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs. Season the potatoes with salt and pepper.
*here's the dirty little lie... I implied he cooked this tonight for me and that's not true. He's working tonight and I cooked dinner.