↓Deutsch The recipe is based on an idea from Thorsten Dornberger, the long-time host of the Schöne Müllerin in Frankfurt am Main. He had baked …
Boiled beef with horseradish sauce – Gekochtes Rindfleisch mit Meerrettichsauce
↓Deutsch Beef is often boiled in Austria and Germany for a good beef soup. The meat was used earlier after cooking for the Sunday roast …
Cole slaw – Amerikanischer Krautsalat
↓Deutsch For the first time I have met this salad at KFC. The sweet and salty taste surprised me. Since then, I was looking for …
Leg of suckling pig – Spanferkelkeule
↓Deutsch Suckling pigs used to be a popular food for special occasions such as weddings and milestone birthdays, and baby pigs were actually slaughtered for …
Beef tongue in Madeira wine – Rinderzunge in Madeira
↓Deutsch The original recipe is actually with Madeira, but I find the taste difference between Port and Madeira wine not so great that port wine …
Duck ala Miss Jensen – Ente ala Fräulein Jensen
↓Deutsch The recipe of the „cold“ fried duck Miss Jensen comes from a legendary Danish chef. The recipe was published by Ingrid_R at chefkoch.de as …
Roe deer goulash in mulled wine – Rehgulasch in Glühwein
↓Deutsch Roe deer has the most tender meat of our larger game animals, but is also the leanest, which can easily lead to a dry …
Trout Black Forest style – Forelle Schwarzwälder Art
↓Deutsch Black Forest style means breaded like a schnitzel, in contrast to Müllerin style, which is only floured. Normally I fry trout as a whole …
Wild boar goulash sweet and sour – Wildschweingulasch süß-sauer
↓Deutsch The base of the dish should taste similar to a sauerbraten. For this I first sweetened it with port wine and after frying with …
Chili con carne
↓Deutsch Chili con carne is not a Mexican dish, it is much more part of the Tex-Mex cuisine in the southern United States. The ingredients …