Sauerkraut Salsa with Swinging Wings and Apple Chips
24 ounces Steinfeld's Sauerkraut or Winekraut
8-12 oz light beer
12 peppercorns
5 juniper berries, bruised (not provided)
salt and freshly ground pepper
4 teaspoons sugar
4 garlic cloves, halved
1/4 cup plus 2 teaspoons olive oil
4 plum tomatoes, seeded and chopped
1 and 1/2 tablespoons Tequila (optional) (not provided)
1/2 medium white onion, chipped
2 Serrano peppers, seeded and minced
1 teaspoon ground cumin
grated zest of 1/2 orange
1 ripe Haas avocado, peeled, pitted, cut in 1/2" dice
3 tablespoons chopped cilantro or parsley
2 Granny Smith apples, cored and cut into wide 1/8" slices
Baked tortilla chips, if desired
Brine: Drain Sauerkraut, pressing down firmly to extract as much juice as possible. Combine juices with enough beer to equal two cups, in a large bowl. Add peppercorns, juniper, 1 teaspoon salt, 1 teaspoon sugar, stirring until dissolved. Add wings (brine will not cover them entirely), and let sit at least 30 minutes or up to 2 hours in a cool spot. Turn once or twice. Meanwhile, sizzle garlic in oil in a small saucepan until golden. Remove and allow to cool, then strain, discarding garlic. Salsa: Measure out 1 and 1/2 cups of the Sauerkraut and refrigerate remainder for another use. Add 1 and 1/2 cups to a food processor, fitted with a cutting blade. Pulse on and off until coarsely chopped or chop with a heavy knife. Remove to a bowl. Mix in tomatoes, 1 teaspoon sugar, Tequila if using, onion, Serrano peppers, cumin, 2 teaspoons olive oil, orange zest, salt and pepper to taste. Fold in avocado, cover tightly and allow flavors to blend while you grill the wings, or refrigerate until ready to serve. Swinging wings: Drain wings and pat completely dry. Brush all over with reserved garlic oil. Grill over medium-hot coals 6-8 minutes, turn and grill until golden and very crisp, about 8 minutes longer. Alternately broil 6" from heat, turning once. To serve: divide salsa in 2 dip bowls. Sprinkle with cilantro. Surround with wings, apple slices and (optional) baked chips. Serves 6-12 as appetizer, depending on appetites. Hint: If not using beer, substitute alcohol-free beer, ginger ale, water, or diluted white grape juice.
Susan, Wilton, CT - Third Place Winner (Appetizers), Steinfeld’s Sauerkraut Recipe Contest 2006