Adam's Blog

FX Movie Download Premieres

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2014 is off to killer start. Gertler’s Wurst are currently gracing the shelves of Costco stores in selected regions and my new show, FX Movie Download, is making its debut on national television. FX Movie Download is the first television show I’ve hosted that is non-food related, which is pretty cool. Everyone knows how I feel about food, but I have other passions as well, among them, movies and comic books. This gig allows me to indulge both.

My co-host Sasha Perl-Raver and I get to talk with film makers, break down deleted scenes and delve behind the movie making process.  This is the updated version of FX’s long running DVD on TV, and I couldn’t be more excited.  The show airs Fridays at 8pm on FX with an encore presentation of the film immediately following.  Here’s the upcoming schedule:

 

January 10            Iron Man 2

January 17            X-Men: First Class

January 24            Real Steel with in-studio guest Shawn Levy (director)

January 31            What Happens In Vegas

February 7            Grown Ups with in-studio guest Dennis Dugan (director)

February 14          Date Night

February 28          X-Men Origins: Wolverine

March 7                 How To Train Your Dragon

March 14              Wanted

March 21              Thor

March 28              Star Trek


 

Sausage Tour ’13-Coming To A Costco Near You

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Gertlers_All small thai small uber small kielbasa small pastrami smallGertler’s Wurst, my passion project of the past three years is finally hitting the road!  We’ll be doing road shows at certain Costco stores and if all goes well, My wursts will be available in those regions.  Unlike last year when I attempted to sell sausages online, this time I have four varieties of Gertler’s Wursts that we’ll be selling for a fraction of the cost.

When I tried to sell the sausages online I had to ship overnight which made the product prohibitively expensive.  OK, full disclosure, I stated that I was charging $15 for shipping but the fact is that the shipping was more like $60-$90.  It was rough and I disappointed many fans by not making the product easier to get at a better price.  I have a great partner and we  plan to sell Gertler’s Wurst at Costco stores.  We will be doing road shows at certain Costco regions, not all, but some.  For a list of where the road shows will be visit the Gertler’s Wurst Page.  Again, this is just the start, if we do well in these regions, I believe we will move into the other regions as well.

I am so proud of this product as it reflects hundreds of hours spent by myself, my family and my friends cutting, grinding, stuffing and smoking.   Even though we’re making the wurst on a larger scale we’re still using fresh herbs, fresh chillies, fresh garlic and real cheese.  These types of ingredients and our inventive flavors are what separate Gertler’s Wurst from other products on the market.  My philosophy is “If someone else is making it already, then we don’t need to”.  Gertler’s Wurst will bring an element of surprise to your backyard barbecue.  Your guests will want to know where you got these unbelievable sausages and you will be tempted not to tell them so you can keep it as your little secret.  But tell them you will.  I repeat, once you’ve tasted my sausages, tried them, and love them please, please, please spread the word.

 The Line Up:

The Pastrami dog.  This is one of my first original creations and has been featured on Food Network’s Best Thing I Ever Made and recently won “Best Old School Street” at The L.A. Street Food Festival.  Inspired by old school smoked pastrami this all beef dog is great served as a “Reuben Dog” with Gruyere Cheese, home made 1000 Island dressing, and either sauerkraut or Cole Slaw. 

Thai Red Curry wurst.  My spiciest sausage, inspired by a trip to Thailand.  Seasoned with Thai Red Curry Paste, kaffir lime and galangal. I like to serve this with a som tom slaw and either a Thai peanut sauce or reduced coconut milk.  The flavor also makes one of the best Thai fried rice dishes I’ve ever had.

Garlic Herb Kielbasa.  An homage to Wijeska, a Polish sausage prepared with fresh marjoram.  mine has thyme, marjoram and chunks of fresh garlic.  I felt that kielbasa, with it’s wonderful lineage in Polish cuisine had become the equivalent of generic lunch meat baloney, which itself is based on the Italian Mortadella.  I felt it was time to reclaim kielbasa.

Über Käse, Smoked Cheddar Wurst.  Loosely translated in poor German it means “Lord Of The Cheese” .  A flavorful smoked pork sausage studded with pockets of cheddar cheese, mild chilies and fresh herbs.  Inspired by the smoky links that I’ve had at my favorite Texas barbecue joints.  Hard not to like this one.

If you’re in The SoCal area, please check out one of The Dog Haüs locations.

Dog_Haus

 

Video Blogs from Sausage Tour ’13

Costco, Holbrook NY. Day 1 of sausage tour

Day 2: A real customer


Day 3: I’m A Sell Out

Meet Brad

 

see more tour videos

Featured Recipes

sweet latke pic

Sweet Potato Latkes

Ingredients:

1 large sweet potato(or yam)-shredded (about 12 oz.)
1 1/2tsp kosher salt
1/2c minced shallots
1 large egg (beaten)
1/4c flour
2T brown sugar
1/8 tsp ground cloves
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/4 tsp ground cinnamon

Method:

  • Mix 1 1/2tsp. kosher salt with sweet potato
  • Place in cheese cloth set over colander and allow to rest for 15 minutes while you gather remaining ingredients
  • Gather the edges of the cheese cloth around the handle of a wooden spoon and twist to remove as much liquid as you can. (the drier the mixture, the crispier the latke)
  • Combine sweet potato with remaining ingredients
  • scoop 2T of latke mixture and carefully drop into hot oil, cooking about 4 latkes at a time being careful not to crowd the pan.
  • cook 3-4 minutes per side until the latkes appear golden and crispy on each side.
  • remove from oil and place on rack or paper towel and season immediately with a pinch of  salt, sugar and cinnamon
  • Serve immediately with iced cream or keep warm in a 200˚ oven (they’re best kept on a rack of some kind.
root latke pic

Root Vegetable Latkes

Ingredients:

1 medium russet potato-shredded (about 10 oz.)
1 parsnip-shredded (about 5 oz.)
1 large beet -shredded ( 5-6 oz.)
1 1/2tsp kosher salt
1/2c minced shallots
1/4c sliced scallion
1 large egg (beaten)
2T flour
1/4 tsp black pepper
1/4 tsp toasted, ground cumin
1/4 tsp. toasted, ground corriander
1/2 tsp kosher salt

Method:

  • Mix 1 1/2tsp. kosher salt with potato, beet and parsnip
  • place in cheese cloth set over colander and allow to rest for 15 minutes while you gather remaining ingredients
  • gather the edges of the cheese cloth around the handle of a wooden spoon and twist to remove as much liquid as you can. (the drier the mixture, the crispier the latke)
  • combine vegetables with remaining ingredients
  • heat 1/2 inch of oil in a cast iron skillet to 375˚
  • scoop 2T of latke mixture and carefully drop into hot oil, cooking about 4 latkes at a time being careful not to crowd the pan.
  • cook 3-4 minutes per side until the latkes appear golden and crispy on each side.
  • remove from oil and place on rack or paper towel and season immediately with additional salt.
  • Serve immediately with Greek Yogurt and, if you like, some smoked salmon or keep warm in a 200˚ oven (they’re best kept on a rack of some kind to preserve crispiness).
pot latke

Basic But Beautiful Potato Latkes

Ingredients:

2 medium russet potatoes,shredded (about 1 1/4 lbs.)
1 1/2tsp kosher salt
1 medium onion, shredded
1 large egg (beaten)
2T flour or matzoh meal
1/2tsp kosher salt (plus some extra for seasoning)
1/2tsp coarse ground black pepper

Method:

  • Mix 1 1/2tsp. kosher salt with shredded potato
  • place in cheese cloth set over colander and allow to rest for 15 minutes while you gather remaining ingredients
  • gather the edges of the cheese cloth around the handle of a wooden spoon and twist to remove as much liquid as you can. (the drier the mixture, the crispier the latke)
  • combine potato with remaining ingredients
  • heat 1/2inch of oil in a cast iron skillet to 375˚
  • scoop 2T of latke mixture and carefully drop into hot oil, cooking about 4 latkes at a time being careful not to crowd the pan.
  • cook 3-4 minutes per side until the latkes appear golden and crispy on each side.
  • remove from oil and place on rack or paper towel and season immediately with additional salt
  • Serve immediately with iced cream or keep warm in a 200˚ oven (they’re best kept on a rack of some kind.