Gunter Preuss (semi-retired) Dickie Brennan Group – New Orleans, LA
Being raised in Berlin after the war, Gunther Preuss worked for his fathers restaurant, then apprenticed at a health spa in Western Germany, followed by the Palace Hotel in St Moritz. In 1960 he moved to Kansas City to work at a country club, and then to New York for the Hilton Hotel chain. He came to New Orleans as the executive chef of the Fairmont Hotel, and shortly thereafter opened the Versailles restaurant where Great Chefs filmed him for the New Orleans series as well as the Holiday special. He since went on to open Broussard’s in the French Quarter, and recently sold that.
Chef Preuss was immediately hired by Great Chef Dickie Brennan, to oversee the purchasing department of the Dickie Brennan Group of restaurants.
Kartoffelklosse (Potato Dumplings)
Serving: 6 Print Kartoffelklosse (Potato Dumplings) By Great Chefs November 23, 2015 Gunter Preuss’ alternative to mashed potatoes is a dumpling that starts out as mashed potato — then is transformed, with nutmeg, eggs, and flour, into angled cylinders of potato sprinkled with chopped parsley. The dumplings are firmer than mashed potatoes, and have that […]
Serving: 6 Print Rotkohl (Red Cabbage) By Great Chefs November 23, 2015 Gunter Preuss makes his German version of red cabbage for the holidays. The quartered cabbage marinates with vinegar, cinnamon, cloves, nutmeg, and bay leaves; it cooks with apple slices, bacon fat, and red wine. The cabbage marinates overnight; start a day ahead. Ingredients […]
Gebratene Ganz Mit Sahne Sosse (Roast Goose with Gravy)
Serving: 6 Print Gebratene Ganz Mit Sahne Sosse (Roast Goose with Gravy) By Great Chefs November 23, 2015 Chef Gunter Preuss’ roast goose is a traditional holiday German dish, served with spiced red cabbage and potato dumplings. The goose is browned in a hot oven, then the temperature is reduced for slower roasting. Apples, onion, […]
Serving: 6 Print Bouillabaisse By Great Chefs November 16, 2015 Bouillabaisse is a classic fish soup or stew, made from the best fish and shellfish available in the market that day. The stock is always flavored with a little saffron, and usually contains tomato, aromatic vegetables, and wine. Add crusty bread and this could be […]
Serving: 4 Print Poached Pears By Great Chefs November 16, 2015 Wine-poached pears are stuffed with rum-raisin filling and placed in chocolate or pastry cups. They are drizzled with bright raspberry sauce and garnished with whipped cream and cherries. Guests exclaim twice — once when they see the dessert, and again when they taste it. […]
Serving: 4 Print Veal Steaks with Pink Peppercorns By Great Chefs November 16, 2015 This is a formal dish, veal steaks sauteed in butter and served with wine sauce and butter-cooked vegetables. Hollandaise sauce adds a silky touch to the leeks which accompany the veal. Note the difference between formal and home-style service, such as […]
Serving: 4 Print Stuffed Cornish Game Hens By Great Chefs November 15, 2015 Stuffed, boned Cornish game slices are drizzled with rich pan sauce. The game hens are stuffed with a mixture of spinach and mushrooms, flavored with garlic and vermouth. Ingredients Clarified Butter – 3 tablespoons Spinach – 1 cup1/2 pound, , stemmed, blanched, […]
Serving: 4 Print Potato Balls By Great Chefs November 15, 2015 Change a meal from casual to casual elegance with this side dish. No more slices or chunks of potato — these are lovely round balls, sauteed in butter. Note that you could use this approach with any root vegetable. Ingredients Baking Potatoes – 2 […]
Serving: 4 Print Strawberry Crêpes By Great Chefs November 15, 2015 This is a simple and simply beautiful way to serve fresh strawberries, cuddled on crepes and blanketed with a sauce that is laced with brandy. Dust with confectioner’s sugar if you wish. Ingredients Crepes Flour – 2 cups Sugar – 2 tablespoons Eggs – […]
Serving: 8 Print Oysters Lafitte By Great Chefs November 15, 2015 Fresh salty oysters, lightly broiled, are smothered in a creamy crabmeat mixture, then broiled again until browned. The dish is a lovely combination of two of Louisiana’s best shellfish. Ingredients Sauce Tarragon – 1 teaspoon, minced Dry white wine – 2 tablespoons Egg Yolks […]
Goose with Gravy, Red Cabbage and Potato Dumplings ►
Yield: 1 Serving: 6 Print Goose with Gravy, Red Cabbage and Potato Dumplings ► By Great Chefs December 10, 2014 Chef Gunter Preuss’ roast goose is a traditional holiday German dish, served with spiced red cabbage and potato dumplings. The goose is browned in a hot oven, then the temperature is reduced for slower roasting. […]
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