Today in Cowboy’s Kitchen we feature a long-standing German tradition in Cowboy’s family. It is a special treat his momma makes him when he is over for a visit.
It is “I love you so much I’m gonna fatten you up” food.
It is weird.
Just weird enough to win my mom and pops over when Cowboy prepared this for them when we were dating….you know, back in the day.
So we invited them over for a taste, because my momma claims that Cowboy hasn’t made this particular dish for her in “a hundred years.”
Now I will list the four reasons this dish has stood the test of time and has won mothers and girlfriends over for generations (and now that I’m thinking about it, probably won some women husbands as well)…
Because it is:
1. Mostly white
4. Carb loaded
Perfect for that slimming waistline and to keep you warm in the unexpected weather.
It is also really great because it sure isn’t fancy. You probably all have these items fully stocked in your cupboards and fridges as we speak.
But before we begin, Cowboy would like to express his embarrassment. Because due to the blizzard, we don’t have the good booze.
Hence, his drink of choice tonight….Svedka Vodka…(Cowboy says he got this on sale)
It’s a blending of cultures…just like us.
Also, Cowboy decided after last time we needed some good music to set the proper frame of mind.
Now playing: Fred Eaglesmith…
…with a splash of Red Bull
Our little kitchen is rockin’
First things first:
Cowboy says you don’t cut anything, not even a potato, until the knife is sharp enough to shave with.
I waited a good fifteen minutes while this went on…and on…
So much preparation.
Whew…deep breath as I remember Cowboy’s motto: “No bitch’n in the kitchen.”
Here we go.
Cowboy Cooks Homemade Noodles and Crunchies
The simple cast of characters:
- 3 cups flour
- 1 1/2 sticks butter
- 4 potatoes
- 1 cup milk
- 1 egg
- 4 slices bread or 4 buns
- sprinkle of salt
See what I’m saying about the carbs….
and the white…
Oh, and a side of meat….cause this is a Cowboy’s kitchen after all.
*Note: Cowboy usually serves this dish with a side of deer or breakfast sausage of some sort. Here is where I admit that I was put in charge of thawing out the meat and I unintentionally forgot that our ancient microwave doesn’t have a proper defrost setting and proceeded to cook the sausage until it took on the consistency of a rubber mask.
Anyway, we had to resort to the ham slab that brother in law brought us.
Another lesson learned.
Step One: The Potatoes
- Peel 4 medium sized potatoes (or more, depending on how gaunt your guests are)
- Cut potatoes into bite sized pieces (the actual size depends on how big your guests’ mouths are…)
- Place cut potatoes in boiling water with “three to four twists on a sea salt grinder.”(But before you do, quickly add a ½ tablespoon of butter to the boiling water. And be quiet about it cause it’s Cowboy’s secret ingredient)
- Boil for 10-15 minutes
Now step outside and call a couple coyotes (seriously, that is what he did)…what did I say about Cowboy’s methods? Slow and steady, it’s about the process.
The Red Bull doesn’t even budge this.
Now, while you’re waiting, and after the coyote call, begin the noodles. And be prepared to impress your big mouthed guests (or your future wife or husband or mother in law). Cause this is what I call seriously homemade.
Step 2: The Noodles
- Using the one hand egg crack technique, crack one egg into a liquid measuring cup
- Whisk with fork
- Add a little salt
- Add 1 cup of milk to the egg, whisk again and pour into a bowl
- Now add a handful and a half of flour to the mixture and stir
Cowboy says dough is all about the feel, not precise measurements…
- So…stir and add flour until the dough is knead-able
- Then sprinkle a bit of flour on your surface to avoid stick
- Knead the dough while continuing to sprinkle flour on the mix, adding flour as you knead to help roll the dough out evenly
- Using a rolling pin, roll out the dough until it’s about 1/8th of an inch thick
Here you can see Cowboy showing off a little by tossing the dough in the air. You can do this too, if you want.
But if you’re like me and don’t really like the idea of cleaning dough off of the ceiling and shampooing it out of you and your guest’s hair, you can skip it…a rolling pin will do fine.
Cowboy uses a pizza cutter cause he’s not the type of guy who is opposed to new technology. If you want to do it old school, use a knife.
- Then cut the dough again the opposite direction, creating nice little rectangles
- Now check your potatoes to make sure they are on their way to being done
- Add the noodles to the boiling potatoes and cook for about 10 minutes (the noodles will float when they are done)
Also a really great excuse to use his man sized spatula.
Step 3: The Crunchies
Now for the best part….the crunchies. You were wondering about these weren’t ya!
- While cooking the noodles, melt 1 1/2 sticks of butter in a pan (Cowboy prefers cast iron…typical) and melt completely
- Add the bread to the butter and fry, stirring occasionally, until the bread pieces are golden brown and “crunchy”
Note: some of the crunchies may be a little black and that’s ok because it adds a rustic flavor. But just be sure not to burn them to a char, I warn you. That’ll really piss you off.
- Remove from heat.
Step 4: Pull it Together
- Strain noodle and potato mixture and put in a serving bowl
- Add crunchies to the potato and noodle mix
- Stir with your favorite big spoon
Step 5: Sit Down and Eat
Now don’t forget that meat…any kind of meat, cause it aint a meal unless there’s meat—no matter the butter and carbohydrates.
Oh, and I added my own touch to this meal…snarky napkins.
Weirdly delicious isn’t it?
Ahhh, it just doesn’t matter how much Red Bull you consume, the carbs always win.
The carbs always win.
Now lay back and enjoy your coma. You earned it.