Srodek Deli | Srodek Store

What’s Cooking Detroit – Food & Cooking Expo

adminoma — Fri, 20 Apr 2012 07:05:45 +0000

Still don’t have plans for this Saturday? Why not go over to the Palace of Auburn Hills from 12-7pm for the “What’s Cooking Detroit” Food & Cooking Expo. We will be at the Macomb Daily Booth, so come by and say hello!

Find out more at http://www.whatscookingdetroit.com/

Srodek’s Pierogi Shells

adminoma — Tue, 03 Apr 2012 13:46:05 +0000

(WJBK) – Learn how to make classic pierogi’s from Srodek Deli and Store in Hamtramck.

Srodek’s Pierogi Shells: MyFoxDETROIT.com

SHELL INGREDIENTS

2 eggs
½ cup water
2 cups flour
½ tsp. Salt

SHELL PREP PROCESS

In a medium mixing bowl add eggs and flour and mix. Add water and last and knead until firm. Cover bowl with towel and let stand for ten minutes. Divide dough into four pieces. Take one quarter and roll until thin. Cut circles with large biscuit cutter or large glass. Place a small spoonful of your choice of filling a little over to one side on each circle. Moisten edge with water, fold over and press edges together firmly. Be sure they are sealed well to prevent the filling from running out. Do this with all dough pieces and set aside.

Boil lightly salted water in two-quart pot. Gently drop pierogi in water and cook for 3 to 5 minutes, Lift out of the water carefully with slotted spoon and place on a plate. Be careful not to crowd or pile the boiled pierogi, as they will stick together, lose shape, and/or pull apart.

For the filling, be creative! You can use sauer kraut, kraut with bits of sausage, potato, various cheeses, meats, and fruits!

FRYING PROCESS

Take a medium onion and dice it into small pieces. Heat a large non-stick skillet on medium high heat for a bit. Add a heaping tablespoon of butter to the pan and get it hot. Put in a few tablespoons of diced onions and place pierogi in pan. Turn down hear slightly and cook until outside is a nice golden brown and onions are brown to black, depending on hoe you like them. Serve them with sour cream and apple sauce.

New Press and Media about Srodek

adminoma — Fri, 02 Mar 2012 22:25:09 +0000

Hamtramck, Where Every Day Is ‘Paczki Day’ – Huffington Post
When considering what makes Hamtramck such a unique destination, it isn’t easy to come up with one reason. That’s because there is no one reason; there are several, and they appear to be multiplying before our eyes. It is dense and diverse, …

Paczki Day 2012: How to Make Your Own (And Avoid My Mistakes) – Huffington Post (blog)
Rodney Srodek of Hamtramck’s Srodek’s Campau Quality Sausage, a Polish market, said the secret was to add alcohol to the dough, so the dough doesn’s absorb as much oil — I can’t vouch for the science behind that, but I certainly love the concept.

Detroit Shines on Episode of ‘Bizarre Foods America’ – MyFox Detroit
From there, it was on to Dearborn and Hamtramck as Zimmern sampled cuisine from the middle east during a Ramadan celebration; explored the tastes of eastern Europre; and even attempted to polish off a ghost pepper pizza with influence from Bangladesh.

Andrew Zimmern visits our Srodel Deli in Hamtramck

adminoma — Tue, 21 Feb 2012 17:45:37 +0000

Andrew visits Hamtramck, the most internationally diverse town in Michigan and finds out if it is food that keeps Detroit’s motor running. Forty-one percent of the population is foreign born, He stops at this Polish deli to taste spicy headcheese and jellied pig’s feet.

Andrew Zimmern from ...

Cooking Sausage

adminoma — Tue, 20 Dec 2011 19:38:13 +0000

Please DO NOT overcook our Fresh Sausage

Here are just a few ways you can prepare it:

1.BOIL: Place it in a pot of cold water; once the water starts to boil cook it for only 10 minutes on Medium heat. Turn it off and let it sit for another 5 minutes.
If you want to you can then brown it on a pan, but DO NOT bake it!
Note: you can use the broth to cook sauerkraut or soup- YUM!
2.GRILL: Soak in your favorite BEER for an hour or overnight.
Pre-Heat the grill (keep on medium) and put the sausage on- cover, flip in 7 minutes, cut a slit every 2 inches and pour beer over, grill covered for another 7 minutes.
Sausage is done once it is firm in the middle, it will still be pink, that is because we use Veal & Pork. If it is FIRM it is done. Do Not overcook it, you will dry it out!
3.Fry: Put it in a pan with a little water on the bottom, cook on Medium, covered. Flip after 7 minutes, cut slits every 2 inches, cover and cook for another 7 minutes. Uncover, strain and brown if desired.

Serve with our Home Made Fresh Ground Horseradish