"Cincinnati Caviar"
We are going to take a drive over the river to Covington, Kentucky today and visit the Goetta Fest; "Chosen again in 2010, for the eighth consecutive year, as one of the Summer’s Top Ten Festivals and Events by the Kentucky Tourism Council, MainStrasse Village “Original” Goettafest invites you to join in the excitement."
What is Goetta you ask...well I asked the same thing!!
I looked it up on wikipedia, and this is what they had:
"Goetta is a peasant food of German origin that is popular in the Cincinnati/Northern Kentucky metropolitan area. It is primarily composed of ground meat and oats. Pronounced gétt-aa ged-da or get-uh
this dish originated with German settlers from the northwestern regions of Oldenburg Hannover and Westphalia who emigrated to the Cincinnati area in the 19th century. The word "Goetta" comes from the Low German word götte. Goetta was originally a peasant dish, meant to stretch out servings of meat over several meals to conserve money.
While goetta comes in a variety of forms, all goetta is based around ground meat combined with pin head or steel cut oats. Usually goetta is made from pork shoulder or "Cali", but occasionally contains equal parts pork and beef. Goetta is typically flavored with bay leaf, rosemary, edible salt, black pepper and thyme. It contains onions and sometimes other vegetables.
While similar to Scrapple in that it contains a grain product and meat for the purpose of stretching out the meat over several days, goetta looks very different. Scrapple is made with meal while goetta uses steel-cut or chopped oats. The oats in goetta are much coarser than the fine powder used in scrapple, and add texture to the dish.
I found a recipe on abouteating.com
Goetta Recipe
2-3 pounds pork shoulder
8 cups water
3-4 cups chopped onion
2 large bay leaves
2 ribs celery, chopped with leaves
1 tablespoon salt, or more to taste
1 tablespoon pepper, or more to taste
Poultry seasoning to taste
3 cups pinhead oats
Cut meat into big pieces and put in pot with water, onions, bay, celery, salt and pepper. Bring to a boil and lower to simmer.
Cook, uncovered, and stirring occasionally, for 2 hours. Meat should be real tender and fall off bone if that’s what you’re using. Strain and chop meat finely. Set meat and veggies aside. Pour liquid back into pan and add pinhead oats. Bring to a boil, then lower to a simmer.
Cook, uncovered, stirring often, for another 2 hours. Mixture will be thick. Add meat,veggies, and seasonings. Simmer another 1 -2 hours. Taste and adjust seasonings if necessary. Line 3-4 loaf pans with aluminum foil and spray each one.
Pour goetta into pans, packing down firmly. Let cool to room temperature, then refrigerate. For a creamy, softer goetta, cover pans. Uncovered, you get a crisper crust.
Keeps for a couple weeks in fridge, or several months in freezer.
To serve, slice goetta and fry with pieces of bacon.
I"ll let you know what my thoughts are about this...doesn't sound very appetizing to me...but hey there are people in this world who eat worse things like haggis or brain masala (EWWW!!) so who knows maybe it will be ok...considering they have a whole festival for it!!
enjoy your day!
-AmandaCakes
What is Goetta you ask...well I asked the same thing!!
I looked it up on wikipedia, and this is what they had:
"Goetta is a peasant food of German origin that is popular in the Cincinnati/Northern Kentucky metropolitan area. It is primarily composed of ground meat and oats. Pronounced gétt-aa ged-da or get-uh
this dish originated with German settlers from the northwestern regions of Oldenburg Hannover and Westphalia who emigrated to the Cincinnati area in the 19th century. The word "Goetta" comes from the Low German word götte. Goetta was originally a peasant dish, meant to stretch out servings of meat over several meals to conserve money.
While goetta comes in a variety of forms, all goetta is based around ground meat combined with pin head or steel cut oats. Usually goetta is made from pork shoulder or "Cali", but occasionally contains equal parts pork and beef. Goetta is typically flavored with bay leaf, rosemary, edible salt, black pepper and thyme. It contains onions and sometimes other vegetables.
While similar to Scrapple in that it contains a grain product and meat for the purpose of stretching out the meat over several days, goetta looks very different. Scrapple is made with meal while goetta uses steel-cut or chopped oats. The oats in goetta are much coarser than the fine powder used in scrapple, and add texture to the dish.
I found a recipe on abouteating.com
Goetta Recipe
2-3 pounds pork shoulder
8 cups water
3-4 cups chopped onion
2 large bay leaves
2 ribs celery, chopped with leaves
1 tablespoon salt, or more to taste
1 tablespoon pepper, or more to taste
Poultry seasoning to taste
3 cups pinhead oats
Cut meat into big pieces and put in pot with water, onions, bay, celery, salt and pepper. Bring to a boil and lower to simmer.
Cook, uncovered, and stirring occasionally, for 2 hours. Meat should be real tender and fall off bone if that’s what you’re using. Strain and chop meat finely. Set meat and veggies aside. Pour liquid back into pan and add pinhead oats. Bring to a boil, then lower to a simmer.
Cook, uncovered, stirring often, for another 2 hours. Mixture will be thick. Add meat,veggies, and seasonings. Simmer another 1 -2 hours. Taste and adjust seasonings if necessary. Line 3-4 loaf pans with aluminum foil and spray each one.
Pour goetta into pans, packing down firmly. Let cool to room temperature, then refrigerate. For a creamy, softer goetta, cover pans. Uncovered, you get a crisper crust.
Keeps for a couple weeks in fridge, or several months in freezer.
To serve, slice goetta and fry with pieces of bacon.
I"ll let you know what my thoughts are about this...doesn't sound very appetizing to me...but hey there are people in this world who eat worse things like haggis or brain masala (EWWW!!) so who knows maybe it will be ok...considering they have a whole festival for it!!
enjoy your day!
-AmandaCakes
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