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| POTET KLUBB (POTATO CLUB) | |
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This is a Norwegian family heirloom dish we make 1-2 times a year, or when out-of-town family comes for a visit. Makes enough to feed 10 hungry men. ALWAYS make the full recipe, so everyone has some clubs to take home for the morning after recipe. The morning after recipe is just as famous. 1 (10 lb.) bag red potatoes (has to be red for taste) lots of all-purpose flour 2 lb. pork tenderloin 3 tbsp. olive oil lots of salt POTATO CLUB NIGHT: Cut pork into 1/2-inch cubes, fry in olive oil in skillet until edges are all dark brown and very very crispy. Salt generously, occasionally, during frying. When done, turn off heat and let sit. Peel potatoes and use apple corer to cut up into pieces. Get meat grinder, flour, and salt ready. Put raw potato pieces through meat grinder, flouring and lightly salting the pulp as it lands in a LARGE bowl, to prevent potatoes from turning black. In the biggest pot you can find, start 8 to 10 liters of salted water to boil. Take rings off, as the dough WILL suck them right off your fingers! When all potatoes are run through the meat grinder, mix well with hands, adding flour until you end up with a sticky, semi-gluey, consistent white mess. When water is boiling gently, take half a fistful of the dough in your right hand. With your left, have a spoonful of the fried salted pork ready. Flip/plop the pork into the middle of the fistful of dough in your right hand. Drop the pork spoon. Grab a little more dough with your left hand and cover the pork. Carefully form a ball around the pork roughly the size from a baseball to a softball. You can use a LITTLE bit of cold water on your hands to prevent the dough from sticking. Roll ball onto a large spoon, and ladle gently into boiling water. Repeat until all the dough is used up. Dump leftover pork into pot. Boil for 1-2 hours, occasionally checking to make sure clubs aren't stuck together too badly. When ready, get bowls lined up. One club per bowl. Break into pieces (BEFORE serving to avoid spills), ladle the juice on top, and serve. Remember to advise company to test the juice and salt to their taste. It's better to let them salt it themselves, than over-salt while cooking. ENJOY!!! MORNING AFTER RECIPE: Heat butter in skillet. Take club out of refrigerator, put on cutting board. Throw away juice. CAREFULLY slice club into 1/2-inch discs. Club can be slippery. Fry discs until golden brown and crispy on the outside. Serve with ketchup if desired. Submitted by: RainShyne Morpheus-Thorburne | |
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