One of my favorite aspects of New Braunfels, TX, is its rich cultural tapestry. The town’s deep German roots are beautifully reflected in its traditions, architecture, and events, like the internationally famous annual celebration – Wurstfest. Beyond the delectable German cuisine, the Southern culinary influences rooted in deep Texas culture offer a delightful array of comfort foods highlighting ingredients such as bacon and jalapeños.

If you’ve been following my writing for a while, you know I can’t resist a good fusion recipe. Today, I present one you may not have tried before. Follow along as Josh Kemp masterfully balances ingredients from two diverse culinary traditions to create the perfect mash-up.

Discover the delightful blend of traditional German flavors infused with Texan spice and creativity for this unique spin on the classic pork schnitzel. This dish is elevated by a rich bacon jalapeño cream gravy that delivers a distinctly Texan flair. Josh’s culinary creation is accompanied by a warm red cabbage and mint slaw, providing a vibrant crunch and a tangy note. To complement the meal, I’ve crafted an unconventional fried potato salad, enriched with fresh herbs for an added burst of flavor.

Texas Schnitzel

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Servings 3 People

Ingredients

1 Lb Pork Tenderloin
2 Tbsp Smoked Paprika
1 Tbsp Garlic Salt
Fresh Ground Pepper To taste
2 Cups Neutral Frying Oil
4 Eggs Lightly beaten together

Seasoned Flour (Suggested seasonings)

Smoked Paprika
Garlic Salt
Onion Powder
Chili Powder
Dried Thyme
Panko Flakes
3 Pinches Flaky Salt

Garnish

Parsley
Lemon Wedge

Instructions

Cut the tenderloin into three equal pieces. Place one piece on a cutting board, cover it with plastic wrap, and pound it with a meat mallet until it’s evenly flat and about ½ inch thick or thinner. Repeat with the remaining pieces of tenderloin.
Season all three pieces generously on both sides with Smoked paprika, garlic salt, freshground pepper.
Layer the schnitzel individually with butcher paper, cover, and refrigerate for up to 24 hours.
When ready to cook, add oil to a large pot that can comfortably fit at least one cutlet.
Slowly heat the oil to 350 degrees F
While the oil heats, remove the pork from the fridge to let it come to room temperature.
Set up a battering station with three separate containers: one for beaten eggs, one for seasoned flour, and one for panko flakes.
Coat one cutlet at a time in seasoned flour, then dip it in egg, and finally coat it with panko flakes. (Pro-tip: Use one hand for wet ingredients and the other for dry).
Ensure an even coating of flour and egg to help the panko adhere better for optimal texture.
Fry each cutlet one at a time in the hot oil until golden brown.
Remove the cutlet from the oil and check its internal temperature for doneness.
Add a pinch of flaky salt to each schnitzel and allow them to drain on a paper towel or wirerack.
When ready to serve, sprinkle with parsley and garnish with a lemon wedge

Bacon Jalapeño Cream Gravy

This Texas-inspired schnitzel is simply incomplete without a rich and creamy jalapeño bacon cream gravy—nothing embodies Southern comfort food quite like it. The smoky flavor of the bacon combined with the spicy kick of jalapeños elevates the dish to a whole new level. This delightful combination creates a seamless fusion of Texan and German culinary traditions, bringing together the crispy, golden-brown schnitzel and the luscious, savory gravy that pours over it. Each bite offers a harmonious blend of textures and flavors, making it a must-try for anyone who appreciates hearty, satisfying meals.

Bacon Jalapeno Cream Gravy

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Ingredients

4 Strips Bacon Diced or thinly sliced
1 Jalapeno Pepper Finely Diced
1 Tbsp Fresh Ground Black Pepper
¼ Cup All-Purpose Flour
2 to 3 Cups Whole Milk

Instructions

Preheat a wide pan to medium heat.
Cut the bacon into small pieces and fry until crispy.
Remove the bacon from the pan and set aside.
Add jalapenos to the pan, then remove them as well.
Add fresh pepper to the bacon grease in the pan and cook for 20-30 seconds.
Reduce the heat to low and add flour to the bacon grease.
Mix well, scraping the bacon bits from the bottom of the pan.
Once the flour is incorporated, add one cup of whole milk.
Stir continuously until the gravy begins to thicken.

Warm Cabbage Slaw

No self-respecting German meal is complete without a cabbage dish. Traditionally served as a side salad, Krautsalat, or German coleslaw, provides a simple yet refreshing counterpoint to hearty main courses like schnitzel. This lightly dressed cabbage salad is both tangy and savory, offering a zesty crunch that enhances your dining experience. It pairs beautifully with meat dishes, adding a touch of freshness to the rich flavors on your plate. Discover a new and exciting twist on this classic with warm cabbage slaw, revitalizing an old tradition.

Warm Cabbage Slaw

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Cuisine German

Servings 7 People

Ingredients

1 Red Cabbage Small head cored and thinly sliced
1 Tbso Rice Vinegar
1 Lime Zest and juice
2 Tbsp Neutral Oil Ex. Avocado oil
½ Red Onion Large, thinly sliced
1 Tsp Brown Sugar
2 Tbsp Salted Butter
1 Apple Envy or Red Delicious, peeled and julienned
1 Tsp Fresh Black Pepper
¼ Cup Cilantro Finely Diced
¼ Cup Mint Finely Diced

Instructions

In a mixing bowl, combine cabbage, vinegar, lime zest, lime juice, and diced pepper.
Toss the mixture and let it marinate for at least 30 minutes.
When ready to prepare the slaw, sauté onions in a pan over medium heat for 3 minutes.
Add garlic to the onions and sauté until fragrant.
Stir in brown sugar and butter, allowing them to melt.
Add the marinated cabbage mixture to the pan.
Season with black pepper and mix while cooking to achieve the desired texture (preferably crispy).
After a few minutes, taste for texture and seasoning.
Transfer the slaw to a serving bowl and let it cool slightly.
Mix in apple, cilantro, and mint, and adjust seasoning to taste.
Serve immediately.

Keyword Side Dish

Twice Cooked Reunion Potato Salad

Rounding out our meal, this version of potato salad combines the delightful crispiness of fried potatoes with a refreshingly simple dressing—it’s no wonder my family affectionately calls it “Reunion Potato Salad”. Each bite is a fusion of crunch and bursts of fresh flavor, making it an unforgettable addition to any gathering. In my humble opinion, no potato salad is truly complete without boiled eggs. In this recipe, I feature my favorite way to prepare eggs: soft-boiled with a delightfully jammy interior. Preparation instructions are provided below:

Easiest Soft Boiled Eggs

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Ingredients

6 Eggs Large
Ice Cubes
Water

Instructions

Fill a medium pot with water, ensuring there is enough water to cover the eggs by about oneinch. Bring the water to a rolling boil over high heat.
Carefully lower the eggs into the boiling water using a spoon.
Reduce the heat to a gentle simmer and let the eggs cook for exactly 6 minutes for aperfectly jammy interior.
While the eggs are cooking, prepare an ice bath by filling a large bowl with ice cubes andcold water.
Once the eggs are done cooking, immediately transfer them to the ice bath using a slotted spoon or tongs. Let the eggs sit in the ice bath for at least 5 minutes to stop the cooking process and cool them down.
To peel, gently crack the eggs on a flat surface and roll them with a light touch to loosen the shell. Start peeling at the wider end of the egg, where the air pocket is. Carefully remove the shell, rinsing under cool running water as needed to remove any shell fragments.

Twice Cooked Reunion Potato Salad

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Servings 7 People

Ingredients

2.5 Lb Yukon Gold Potatoes
1 White Onion Diced
1 Shallot Minced
2 Tbsp Butter
4 Oz Pancetta Diced
½ Cup Sour Cream
2 Tbsp Dijon Mustard
1 Tbsp Red Wine Vinegar
1 Cup Parmesan Cheese Finely shredded, plus extra for garnish
2 Tbsp Fresh Dill Chopped, plus extra for garnish
1 Tbsp Fresh Thyme Leaves removed and chopped, plus extra for garnish
1 Tbsp Fresh Parsley Chopped, plus extra for garnish
6 Soft Boiled Eggs Ingredient list below
1 Tbsp Garlic Powder
½ Tbsp Onion Powder
Salt To taste
Pepper To taste

Soft Boiled Eggs

6 Eggs Large
Ice Cubes
Water

Instructions

Twice Cooked Reunion Potato Salad

Preheat the oven to 400 degrees F.
Clean the potatoes thoroughly, then pierce each with a fork 2-3 times.
Place the potatoes on a baking sheet in one even layer, drizzle with olive oil, and sprinklewith salt and freshly ground black pepper.
Bake the potatoes for 25 to 30 minutes until fork-tender (depending on size).
While the potatoes are baking, place a frying pan over low heat. Add diced onions and shallots, cooking them slowly until they turn golden brown and sweet. Caramelization occurs when the natural sugars in the onions and shallots break down and develop rich flavors, resulting in a deliciously sweet and savory addition to your dish. Be patient, as this process can take some time, but the results are well worth the wait! Remove the onions and shallots from the pan using a slotted spoon and set aside.
Using the same pan, add diced pancetta. Cook slowly as the fat renders and the pancetta becomes crispy.
Save the rendered fat from the pancetta to toast the panko breadcrumbs over medium heat until golden brown.
Meanwhile, whisk together the mayonnaise, sour cream, red wine vinegar, Dijon mustard, and Parmesan cheese in a large mixing bowl. Stir in the garlic, onion powder, and fresh herbs, reserving some for garnish. Cover and set the mixture aside in the refrigerator to allow the flavors to meld.
After baking, let the potatoes cool slightly, then use a coffee cup or another heavy, flat object to gently smash each potato into a disc on wax paper or a cutting board.
In a frying pan, heat a neutral oil over medium high heat and fry the potatoes until they achieve a crispy golden crust. Once cooked, drain them on a rack over a layer of paper towels.
Add the fried potatoes to the bowl and toss them gently in the dressing.
Arrange the dressed potatoes in a serving dish and garnish with soft-boiled eggs, extra Parmesan, and reserved herbs. If desired, finish with a drizzle of balsamic reduction for the perfect finishing touch.

Soft Boiled Eggs

Fill a medium pot with water, ensuring there is enough water to cover the eggs by about oneinch. Bring the water to a rolling boil over high heat.
Carefully lower the eggs into the boiling water using a spoon.
Reduce the heat to a gentle simmer and let the eggs cook for exactly 6 minutes for a perfectly jammy interior.
While the eggs are cooking, prepare an ice bath by filling a large bowl with ice cubes and cold water.
Once the eggs are done cooking, immediately transfer them to the ice bath using a slotted spoon or tongs. Let the eggs sit in the ice bath for at least 5 minutes to stop the cooking process and cool them down.
To peel, gently crack the eggs on a flat surface and roll them with a light touch to loosen the shell. Start peeling at the wider end of the egg, where the air pocket is. Carefully remove the shell, rinsing under cool running water as needed to remove any shell fragments.

Keyword Side Dish

Conclusion

The recipes provided invite you on a delightful journey through vibrant flavors and textures that are guaranteed to wow your guests at any gathering! Imagine the harmony of ingredients in the sautéed cabbage slaw, the twice-cooked Reunion Potato Salad, and the delicious Texas Schnitzel topped with jalapeño bacon cream gravy—each bite a testament to the creativity and care that goes into homemade cooking. This culinary adventure beautifully marries German and Texan flavors, reflecting the rich diversity of New Braunfels, TX, where traditions come together to create unity and celebration.

Table of Contents:

Texas Schnitzel

Ingredients

Seasoned Flour (Suggested seasonings)

Garnish

Instructions

Bacon Jalapeño Cream Gravy

Bacon Jalapeno Cream Gravy

Ingredients

Instructions

Warm Cabbage Slaw

Warm Cabbage Slaw

Ingredients

Instructions

Twice Cooked Reunion Potato Salad

Easiest Soft Boiled Eggs

Ingredients

Instructions

Twice Cooked Reunion Potato Salad

Ingredients

Soft Boiled Eggs

Instructions

Twice Cooked Reunion Potato Salad

Soft Boiled Eggs

Conclusion

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