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The sauce was created on a whim. There was still a lot of meat left over from the last road kill chicken, which was to be used for the repeat with bread dumplings and a sauce. When checking our stock, my sweetheart discovered about 15 jars of Latwerge (plum jam) from different years. If bought, they would have been expired and thrown away. Even homemade, the stuff lasts for 100 years, as long as the jars are not opened. And then on a...
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A brief explanation for English speakers: The Limes is not a citrus fruit; 2000 years ago it was the border between free Germania and the Roman Empire like the Hadrian wall in northern Scotland. A very porous border, the Romans loved Germanic smoked ham, honey and furs, which they happily traded with the Germanic barbarians. In contrast, Roman glassware and metals were very popular in Germania.
From Friday to Whit Monday there is a...
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In Germany, pork belly is usually stuffed with a meatball mixture. Here I took a different approach because I saw a picture somewhere on the internet that showed pork belly with a pepper and meat filling. The picture immediately reminded me of the chili liver cheese from my trusted butcher. So my darling brought a small chili liver cheese from her employer and I contributed the pork belly.
This was the tastiest idea in a long time...
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The Leipziger Allerlei is an old classic and was probably part of the original Saxon (court) cuisine. With the right ingredients, this is a very tasty vegetable dish with crab meat on the side.
Unfortunately, the name is not protected and so manufacturers of canned vegetables have turned it into a mixed vegetable of peas, carrots and asparagus in a white flour paste. Cauliflower, morels and crab meat were discarded as too...
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I recently bought a pack of two slices of Palatinate Schwartenmagen (pork rind stomach) at a Netto market. Taste: A Swabian butcher imagines what Palatinate pork rind stomach is like. In the Palatinate he would probably be banned from working for life for the result. So I chopped up the rest and used it in a salad with additional salt and pepper. After it marinated for a while, you could actually eat it.
Pork rind stomach is a type...
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The recipe is based on the well-known Moules ala mariniere (fisherwoman-style mussels). Differences are the vongole or clams used and I used some Italian soup greens (celery, carrots) to make the broth a little stronger. The taste is also carried by the thyme, which is typical for France.
1 kg of clams isn't that filling when you know how tiny the actual mussel in the shell is. I therefore recommend this as a dish between the starter...
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My chili beans are somewhat similar to the baked beans. Baked beans, in their simplest form, are white beans in tomato sauce. On the other hand, if you take a look at the recipe for Boston Baked Beans with cured pork, savory and maple syrup, that's a different story. My chili beans are meant to serve as an accompaniment to a steak or chop, so the meat has been reduced to some bacon.
What of course ends up in abundance in the recipe...
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Three names, same cut. Onglet in French, hanging tender in English and Nierenzapfen in German. This is a part of the diaphragm that used to end up quietly in the sausage. But this is wonderfully tender steak meat when it is cut correctly. The butcher usually does the rough cutting and the customer does the fine cutting. A careful butcher usually removes the two muscle strands from the fatty tissue, but I have also seen this as a...
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You can probably find such a rice pudding anywhere where milk is produced. This is just as quintessentially German a food as you can find in Arabia, except that in Germany they don't use rose water or anything similar. In Germany, the usual garnish is a cinnamon-sugar mixture, fresh or preserved fruit. The Arabic rice pudding also comes with fresh or candied fruits.
If you calculate the amount accordingly, you can easily store it...
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A real men's meal (also suitable for butcher's shop assistants 😎) is the beef hammer. The piece is cut from the boned shank, i.e. the place where the leg slices come from. Only a ring of meat weighing around 1 kg/2 lb is left, the rest is separated and is still ideal for e.g. goulash.
Of course, you can't throw something like that on the grill like a steak. In the US, such chunks are placed in the smoker at a low temperature for...