In the Kitchen With Rob and Stephanie Schoendienst

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Rob and Stephanie Schoendienst, a Mansfield resident, and originally appeared in the MansfieldNOW August 2015 issue.

Rob’s Famous Brisket Rub

  • 2 Tbsp. kosher salt
  • 2 Tbsp. black pepper
  • 1 tsp. paprika
  • 1 tsp. cayenne pepper
  • 1 tsp. granulated garlic
  • 1/2 tsp. ground cumin
  • 1 12-oz. can beer, any brand
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 2 Tbsp. Worcestershire sauce
  • 1/3 cup brown sugar
  1. Mix all ingredients together in a large mixing bowl. Use as a rub and injection solution for brisket prior to cooking. Perfect for a 10-lb. brisket.

 

Rob’s Applewood Bacon Wrapped Pork With Mint Fig Sauce

Meat:

  • 1 cup orange juice
  • 2 Tbsp. olive oil
  • 3 cloves fresh garlic, minced
  • 6 boneless pork loin chops
  • 6 slices Applewood smoked bacon 
  • Toothpicks

Mint Fig Sauce:

  • 6 fresh figs 
  • 1 cup fresh mint leaves
  • 1 Tbsp. balsamic vinegar
  • 3 Tbsp. olive oil
  • 1 Tbsp. honey
  • 1/2 cup orange juice
  • Sea salt, to taste
  • Pepper, to taste
  1. For meat: Whisk together orange juice, olive oil and minced garlic in a bowl. Pour into a plastic bag. Add pork loin chops and coat with the marinade. Squeeze out excess air before sealing the bag. Marinate in the refrigerator for at least 8 hours.
  2. Preheat an outdoor grill at medium-high heat. Lightly oil grate. Remove pork from marinade. Discard remaining marinade. Wrap each pork chop with a slice of bacon, securing with toothpicks as necessary. Season with salt and pepper to taste.
  3. Grill over medium-high heat 4 to 5 minutes on each side.
  4. For mint fig sauce: Place figs and mint leaves into a food processor; blend until pureed. Add balsamic vinegar, olive oil, honey and orange juice to blender. Puree until smooth and thick. Season to taste with sea salt and pepper. 
  5. Remove chops from the grill and drizzle with mint fig sauce. Serve and enjoy.

 

Linnie Mae’s Chicken and Dumplings

Chicken: 

  • 1 whole chicken, boiled to make a broth

Dumplings:

  • 2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 2 Tbsp. shortening 
  • 1 egg
  • 1 cup milk

Broth:

  • 1/2 cup milk
  • 1/2 stick butter
  • Salt and pepper, to taste
  1. For chicken: Clean the whole chicken inside and out, removing any unwanted parts. Place a large pot of water over high heat and bring to a boil. Add the chicken and boil until thoroughly cooked.
  2. For dumplings: While chicken is boiling, mix all dumpling ingredients together in a large mixing bowl and work into a dough.
  3. Sift some extra flour on a pastry board and over the mixture. Kneed slightly. Roll out mixture until thin. Cut into short rectangular strips and set aside.
  4. When the chicken is completely cooked, remove it from the broth. Cool and debone the meat. Cut or shred the meat as desired. Add chicken back to the boiling broth.
  5. For broth: Drop dumpling strips into boiling broth. Add milk and butter to broth, with salt and pepper to taste. Lower to medium heat and cook to desired consistency.

 

Dee Dee’s Easy Fudge

  • 1/2 cup butter
  • 1/4 cup water
  • 1 tsp. vanilla
  • 1/2 cup cocoa
  • 3 cups powdered sugar, sifted
  • 1/2 cup nonfat dry milk powder
  • 1/8 tsp. salt
  1. Melt butter with water, vanilla and cocoa in a pan over medium heat.
  2. Gradually add dry ingredients to the mixture.
  3. Pour into a buttered platter. Cover with waxed paper and allow to cool. Keep covered until ready to cut, share and enjoy.