Grenadier’s Brazilian Black Bean Soup

The Grenadier Restaurant provided this recipe to the Milwaukee Sentinel in 1982. The chef noted that this soup can be prepared with pork shanks, pork knuckles or sausage to make it a main course.

Grenadier’s Brazilian Black Bean Soup
12 oz. black beans
1 lb. bacon
2 stalks celery
1 lg. onion
1 med. carrot
2 qts. pork stock
Continue reading

Advertisements

Karl Ratzsch’s Roast Goose Shanks

Customers rave about this dish! The recipe was originally published in the Milwaukee Sentinel in 1979.

Screen Shot 2015-02-13 at 10.29.54 AM

Karl Ratzsch’s Roast Goose Shanks
4 goose shanks (1 to 1¼ lbs. each)
½ tsp. salt
½ tsp. pepper
2 apples, cored and quartered
2 med. onions, quartered
Continue reading

Karl Ratzsch’s Crackling Pork Shank

John Poulos, executive chef and co-owner, recently sent the recipe for this famous dish to a answer a reader request in the Milwaukee Journal Sentinel at http://www.jsonline.com/features/recipes/56808522.html.

Karl Ratzsch’s Crackling Pork Shank
1 fresh pork shank (about 2 lbs.)
1 gal. cold water
2 tsp. salt (divided)
1½ gal. vegetable oil (must cover shank)
½ tsp. red pepper flakes
½ lemon rind (left whole or in large pieces)
½ orange rind, (left whole or in large pieces)
Continue reading