Dinner en homage UDO KIER

Extraordinary weirdness is a precious commodity growing scarcer daily, even here in NYC, as Cafe Drake watches our own neighborhood turn away from eccentricity in favor of commodified blandness. Therefore, three cheers for Udo Kier and his oddly surviving film career, which over four decades has produced some of cinema's wackiest (and creepiest) memorable moments. The menu below pays obvious tribute to Kier's Teutonic roots, but tweaks German/Austrian standards in a surprising manner befitting the wacky actor himself.

SUGGESTED FILMOGRAPHY: Mark of the Devil (1970); Andy Warhol's Dracula (1974); Trauma (1976); Lili Marleen (1981); Die Insel der Blutigen Plantage (1983); My Own Private Idaho (1991); Breaking the Waves (1996)

DINNER EN HOMAGE UDO KIER

Schwarzbrotsuppe

Strange? Yes. But surprisingly toothsome and flavorful and open to virtually any twist you care to add. We use beef bouillon and can't imagine chicken working out at all.

1 large loaf dark bread / 2 qts water / 1/2 tsp caraway seeds /salt / 1 small onion / 1 tbls butter / 2 bouillon cubes

1. Soak dark bread in water, bring to a boil, remove and strain.


2. Bring to a boil again, if necessary adding more water.
   
3. Season with salt and caraway.


4. Chop an onion finely and brown in butter, and add to soup.


5. Enrich, if desired, with bouillon cubes.

Skampi Auf Wienerische Art

Shrimp, Viennese style, this recipe is much simpler than it looks. Cafe Drake apologizes for the odd measurements as below, but we did our best to estimate. Remember, you're building a rather complex flavor profile here and even the smallest addition will shine in the finished product.

2 lbs shrimp (already deveined) / 1/4 cup lemon juice /1 tablespoon salt /1 bay leaf / 1/4 cup butter /2 tablespoons green onion, chopped /1/2 cup white wine /1 tablespoon tomato paste/ 1/4 teaspoon sugar /1/2 teaspoon salt /1/4 teaspoon soy sauce /pinch cayenne pepper /1/8 teaspoon sweet paprika / 1 tablespoon butter / 1 tablespoon all-purpose flour

1. Rinse shrimp under water and drain well.


2. Boil 1 qt water, lemon juice, salt and bay leaf. Once at a rolling boil, add drained shrimp. Cover tightly and simmer for 5-8 minutes or until shrimp are pink and tender.


3. Drain shrimp and cover with cold water to chill. Drain shrimp again. Drain on paper towel to remove all moisture. Chill until ready to use.


4. Heat a skillet and add 1/4 cup butter. When melted add shrimp and green onions. Cook over medium heat about 3 minute.


5. Remove from heat and blend in white wine, tomato paste, sugar, salt, soy sauce, cayenne pepper and sweet paprika. Return to heat and simmer 15 minute Remove the shrimp and set aside.
   
6. In a sauce pan, heat 1 tbsp butter until melted. Add the flour and make a roux by browning the flour a little, stirring constantly. Add 3 tbsp of the shrimp sauce to the roux and stir vigorously. Immediately blend roux into the shrimp sauce and bring to boiling. Cook at boiling 1-2 min, stirring frequently.


7. Add the shrimp and cook over medium heat 5 min or until thoroughly heated.

Cheese, Apples and Pears, Dried Fruits

German Honey Liqueur (your choice)