What are you eating on New Year's Day?
Chances are, if you live in this region, you're having some kind of pork and sauerkraut.
And that would please the makers and marketers of SnowFloss, from the Fremont Company in Fremont, Ohio, that knows how we up in here eat.
They enlisted a Pittsburgher -- Jon Lindsay, executive chef at Jerome Bettis Grille 36 on the North Side -- to present a recipe for the dish on a video. "The recipe utilizes specialized dry rub and searing techniques to develop and seal in a unique interplay between the pork and sauerkraut," the company notes. You can watch and learn at its site, sauerkrautrecipes.com.
Or you can just follow the printed version below.
It does look good.
I myself might try a version of the dish that my buddy Miriam Rubin recently tested for the Food & Flavor section from "The Essential James Beard Cookbook." You can find it on the PGPlate recipe finder. She also tested a fresh recipe for Hoppin' John, another classic good-luck dish. I'll be making my own black-eyed-peas dish with lots of greens -- Lacinato kale currently chilling under the snow in my garden. I could use all the luck and money I can attract in 2013.
New Year's Pork and Sauerkraut Dinner
For the dry rub:
1/4 cup cumin
1/4 cup cayenne
1/4 cup dry mustard
1/4 cup paprika
1/4 cup sallt
1/4 cup pepper
5-pound pork loin
2 cups sliced onions
2 cups chicken broth
5 pounds peeled, sliced potatoes (seasoned with thyme, salt and pepper)
2 thin-sliced apples
1/2 pound sliced bacon
2 pounds SnowFloss sauerkraut
2 cups Riesling wine
Combine dry-rub ingredients and rub into pork.
Sear in pan with olive oil on all sides.
Add onions, add chicken stock, reduce.
Season potatoes and reserve in a baking pan.
Add pork and onions to pan with potatoes.
Add sliced apples, bacon and top with sauerkraut.
Add wine and cover.
Place in conventional oven at 350 degrees for 2 hours.
Serves 4 to 5.
-- SnowFloss Sauerkraut