Chuck Federici's Ghost-Oberfest of Pork Schnitzel, Warm German Potato Salad with Braised Sweet and "Ghostly" Broccoli Raab

Editor's note: Recipes appear as submitted and written by contestants.

Boneless Pork Chops

Morkes Dark Chocolate melts

NOW Foods Smoked Ghost Pepper Coconut Infusion

Broccoli Raab from AMITA

Yukon Gold potatoes

Bacon

Onion

Chicken Stock

Apple Cider Vinegar

Lemon

Brown Sugar

Apple

Egg

Flour

Bread Crumbs

Olive Oil

Pork Schnitzel

2 Tony Finer Foods Boneless Pork Chops (split into 4 cutlets)

1 cup flour

1 cup Seasoned Breadcrumbs

1 egg

3 tablespoons Olive Oil

Place pork cutlets in Saran Wrap and pound with a mallet to about 1/8 inch thick.

Set up breading station of flour, egg and bread crumbs, lightly coat cutlets in flour shaking off excess, whisk egg in bowl then dip cutlet into egg, then into bread crumbs

pressing into bread crumbs to coat solidly.

Heat 3 tablespoons of olive oil in large skillet, cooking over medium heat for 2-3 minutes per side until crispy browned.

Salt and pepper to taste.

Warm German Potato Salad

1/3 cup Morkes Dark Chocolate melts

5 Yukon Gold potatoes

1/2 pound bacon

1/2 medium Red Onion

1/2 cup Chicken Stock

1/4 cup Apple Cider Vinegar

Place peeled and halved potatoes into a medium sauce pan, cover with water, add 1 tablespoon Salt to water, bring to a boil, reduce and simmer for 20 minutes or when

potatoes are fork tender.

Place 1/3 cup of Morkes Chocolate melts into freezer for about 1 hour, put chocolate in Saran Wrap and break up into pieces with a mallet.

Chop bacon into small pieces and saute on medium heat when bacon is crispy add diced onion. Next, add chocolate pieces, stock and apple cider vinegar, simmer for 15 minutes until chocolate melts and thickens sauce.

Next, add warm potatoes and cook until most of the sauce is absorbed. 10-15 minutes

Add Salt and Pepper to taste.

Braised Sweet and "Ghostly" Broccoli Rabe

1 bunch Amita Broccoli Rabe

3 Tablespoons of Now Foods Ghost Pepper Coconut Infusion

2 Tablespoons Brown Sugar

1/4 cup Apple Cider Vinegar

1 Tablespoon Salt

1 small Apple diced

Trim stems, leaves and florets of broccoli raab, rinse in cold water

Fill medium sauce pan with water and salt, bring to a boil add broccoli florets for 30 seconds then add the leaves cook for another 30 seconds, drain in colander, running under cold water.

Place medium sauce pan on medium heat add 3 tablespoons of Ghost Pepper Coconut Infusion add broccoli raab and diced apples. Next add, brown sugar and toss to coat evenly then add in apple cider vinegar. Simmer for 8 to 10 minutes

Will serve 2-4

Chuck Federici