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Hermann, Missouri Cookin of September 7-9, 2001

Hosted by Mike and Carol B, Amanda "Hag" Haggerty

The whole crew

Back: Jackie, Tim, Boli, Ariane, Erik.
Front: Westin, Carol, Hag, Mike.

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The Hermann Cook-In is over, and It was a Smashing Success!!! Excellent Excellent Excellent! Wonderful people, Wonderful chow, just great! We came, we conquered, we waddled from the table! Attendees ranged in age from 1 year old to 60 something or other (we could never get a straight story on that one.. ..LOL...) and it was a most harmonious gathering...

We, Mike, Carol, Hag, Allen, Matt, and West, were joined in Hermann by Ariane, Erik, Boli, and Tim. Within 5 minutes of their meeting it became evident that Mike and Boli were soul mates! They began mumbling incoherently and wandered off into the bowels of the basement to dissect sausage making equipment and argue spices. Ari suggested that since we have lost the "Two Fat Ladies" we could replace them with our own home grown version "Two Mumbling Men" ...LOL... As both are bearded and of a similar youngness people kept asking Boli "and how are you related to Mike again?" My youngest West took a particularly intense liking to Poor Tim, who spend most of the Cook-In carrying him around (Thank you ever so much Sweetie) And we almost managed to get Tim married off in the Chat room on the first evening! For any interested parties out there, he's not quite taken yet, cute and loved by children and dogs alike.

Ari, Erik and I dined out on Friday evening at the Europa. Dad was busy making sausage, and Mom didn't join us as she had been rear ended by a semi truck on her way to pick up her paycheck... Everybody is fine, just gave us a good scare.

The Europa is new in Hermann, a very upscale establishment that is located in what used to be the town's Funeral Home and Mortuary...No I'M NOT kidding...I had the filet with mushrooms, Ari had the duck breast in wine sauce, and Erik had the lamb chops, all served with pan seared potatoes, fresh bread, and fresh broccoli...Ari and I tried the house salad with dijon vinaigrette and capers while Erik had the Greek salad...mnmmmm...we had the mezza platter with fresh pita bread, feta cheese, eggplant dip, dolmades, tomatoes, some sort of wonderful yogurt lemon dill dip, and kalamata olives. We also just had to try the seafood and cheese stuffed mushrooms for appetizers...I tried the soup of the day, an Italian Minestrone with little bacon wrapped sausage balls...Everything was wonderful!!!

For an impromptu brunch on Saturday morning we ate Ari's Jewish apple cake, wonderful, moist and flavorful, the first taste had me begging for the recipe! We spent the rest of the day touring the wineries and tasting...Greatly enriching the local vintners...For Lunch We ate Thuringer Cervelat and German Bologna with havarti cheese on the open air terrace at the Hermannoff Winery...

That evening we had appetizers and wine at the house...

  • Boli brought fresh bay oysters and he provided us with some gourmet ketchup brought all the way from Virginia (made by this outfit called Heinz...LOL)
  • Ari made anise chicken wings
  • Mike made smoked chicken wings and provided one of his sommer sausages
  • Carol made a summer sausages, meat, cheese tray and cream cheese and beef dip, onion dip, and a fruit tray, with coconut rum dip.
  • Hag made fresh Guamanian Lumpia with sweet garlic dipping sauce and a cheese pie with butter toffee crust


Sunday Morning, Boli and Tim provided breakfast. They brought a whole Smithfield Ham, (so I forgave them for bringing the oysters). While Boli carved the ham, Tim made fresh cheese biscuits with 4 year old aged Vermont sharp cheddar and we nibbled on cheese, ham, "Hannover" tomato slices, a plate of fresh fruit, also Honeygold bread with tart cherry and peach preserves...

For the Main event on Sunday evening...OHH MY!!!!

  • Mike made - Ribs, Sausages - Italian, Cajun, Brats
  • Carol made - wilted Spinach salad, ice cream crunch with caramel sauce
  • Hag made - Vietnamese spring rolls, shrimp poppers, hakata style shrimp with ginger dipping sauce
  • Ari made - Sesame noodles with green onions, tea eggs
  • Erik made - Pork Vindaloo with basmati rice
  • Boli and Tim made - Two Chocolate Ganache with Callebaut semi sweet and Scharffen Berger bitter sweet in phyllo pastry cups

And as if the ganache and the ice cream crunch wasn't bad enough, we experimented with putting the left over chocolate ganache over the ice cream crunch! AAAAAhhh an orgasm is born! I'll ask both my husbands to forgive me when I say it was the best I ever had...

We had enough food for 40 people I think! Both refers are about to explode! Absolutely no doubt that I've left something out. Just tooooo much wonderful food to describe! Ari's wonderful Host Gift, a copy of Southeast Asian Specialties since moved to the bathroom which around here means it PRIME reading!... Everyone was just wonderful... Thanks to you all so much for coming and cooking with us... We all had the absolutely best time!

Cheese Pie with Toffee Nut Crust

Cheese Pie with Toffee Nut Crust

Nut Crust
1/2 c flour
1/2 c lite brown sugar
1/2 c finely chopped pecans
1/4 c butter

Combine dry ingredients. Add butter and cut in until well mixed and crumbly. Pat into a 9 in pie pan. Set in the refer to chill while your make the filling.

Cheese Pie filling
2 8 oz pkg cream cheese softened
1/2 c sugar
1 Tbsp lemon juice
2 eggs

cream the cheese with sugar and lemon. Add eggs and combine well. Pour into the prepared crust. A gram crust may be used but he toffee crust is soooo much better. Bake at 350°F for 40 min to an hour until the center is almost set. Serve hot or cold. Can be served with fruit or chocolate topping...

Gaumanian Style Lumpia withSweet Garlicky Dipping Sauce

Gaumanian Style Lumpia

Gaumanian Style Lumpia
1 lb ground lean pork
1/2 c. fine shredded carrots
1/2 c. fine shredded onion
1/2 c. fine shredded cabbage
1/4-1/3 c. oyster sauce (depends on brand and strength that your using)
1/2 tsp msg
Spring roll wrappers (not to be confused with egg roll wrappers, totally different animal)

Mix meat, veggies, oyster sauce and msg. chill. Roll 1 Tbsp of meat into each spring roll. These are very small as the meat is raw. If they are made too large the wrappers will burn before the filling is cooked. Seal ends with a thin paste of flour and water. Let set for about 15 min to seal and bind the ends. Deep fry at 375 until deep golden brown and filling is done. Serve with Sweet garlicky dipping sauce.

Sweet Garlicky Dipping Sauce
2 tsp corn starch
3 Tbsp white sugar
1 Tbsp ketchup
1/2 - 1 Tbsp fresh minced garlic (to taste)
2 Tbsp Soy sauce
3 Tbsp white vinegar
1/2 cup chicken broth

Combine all ingredients. Bring to a boil stirring constantly. Serve hot or cold. An interesting variation on Sweet and sour type sauce...

Hakata Style Shrimp

1 Lb lg shrimp peeled deveined and halved
2 Tbsp Soy sauce
1/2 Lemon
1 Tbsp butter

Heat Wok or skillet to high heat. Add oil. Add shrimp and sprinkle with salt. Stir fry until almost done. Add soy sauce and stir to season all. Add butter to melt and coat. Add juice of lemon and stir fry. Serve hot with ginger dipping sauce.

Ginger Dipping Sauce

1/4 c chopped white onion
1 lg piece of fresh ginger minced about the size of a quarter and 1 inch thick (to taste, I often use more)
1/2 c. soy sauce
1/4 cup rice vinegar
2 tsp sugar to 1 Tbsp to taste
1/2 tsp msg

combine and process in food processer. Use to dip seafood, meats, stir fried veggies.

Shrimp Poppers

Shrimp Poppers

32 lg raw shrimp peeled, deveined, and butterflied (20 to 24 ct)
1 lb pkg bacon thin sliced (16 strips)
jarred jalapeño pepper slices (canned/jarred)
wooden skewers

Cook bacon lightly until slightly browned but still pliable to work with. Cut bacon strips in 1/2. place in each shrimp one pepper slice and wrap with a piece of bacon. Fix on soaked skewer to hold bacon wrapped around the shrimp and the pepper in place. Put 3 to 4 shrimps per skewer depending on the size of the skewers and grill until the shrimp are pink and opaque.

If I'm using frozen shrimp for this I usually brine them for 15 min before putting the poppers together and skewering...I can only give you approximations for the brine as I just do it to taste, will have to work on that I guess...Its about 2 c water, 2 tsp salt, 2 tsp sugar, 1/2 tsp msg ..it should taste sort like sweat... LOL... sad but true... This seems to really bring out the flavor of the shrimp...

Vietnamese Spring Rolls with Fixings and Fish Sauce

1/2 lb asian sausage
1 c shredded cabbage
1 c shredded onion
1 c shredded carrots
4 dry shitake mushrooms
2 oz bean threads (cellophane noodles)
2 Tbsp Fish sauce (Nuoc Mam)
1 lg Egg
Spring roll wrappers (not to be confused with egg roll wrappers)

lg whole romaine leafs
boiled ramen style noodles
fresh lg bean sprouts (like in the canned chow mein mix)

Soak bean threads and mushrooms in hot water for at least 20 min. cut bean threads into approx 2 inch segments. slice mushrooms into thin slices. Cook pork and crumble finely. Combine all ingredients and mix well with hands. You may want to use gloves as the fish sauce is pretty stinky. Place 2 - 3 tbsp of filling on a spring roll wrapper (depending on the size of the wrappers and how large you want your spring rolls) and wrap sealing the ends with a thin paste of water and flour. Let the spring rolls set at least 15 min to let the ends seal well and the paste bind. Deep fry at 350 until golden brown.

Serve by taking 1 spring roll and placing on a lg romaine leaf, top with a few noodles and some bean sprouts, fold the romaine leaf around the roll and toppings and dip in the fish sauce dipping sauce.

Fish Sauce (Nuoc Cham)

1 sm fresh red chili thin sliced or 1/2 tsp dry red pepper flakes
3 1/2 Tbsp white sugar
1 Tbsp minced garlic
2 Tbsp finely shredded carrots
6 Tbsp fresh lime juice
4 Tbsp fish sauce (Nuoc Mam)

Combine everything in a jar with a tight sealing lid (make sure the lid seals well as this stuff is Stinky). Shake well to combine. Chill.