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Now politically correct paprika cutlet (Paprikaschnitzel, although that is actually an own recipe) is one of the most famous German cutlet recipes next to the hunter cutlet (Jägerschnitzel) and is usually served in the restaurant. With this recipe you can make it at home, too.
Mostly this is a breaded cutlet fried and the sauce is poured over. In the restaurant french fries are served with, at home I prefer fried potatoes as a side...
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What should not be missing at any Italian festival is the small pig, the porccetta. Originally, this is simply a suckling pig that has had all its bones removed, then stuffed with the usual spices, sewn up again and grilled over an open fire.
A piece of pork belly has now become standard for home use because it is easier to handle. This is just the meat of an adult animal and is therefore not nearly as tender as the original.
For...
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„Möhrendurcheinander“ is a typical German-Westphalian stew. The basis is always a good broth, carrots, meat and potatoes. The meat is at its simplest way with some bacon, but can be richer with pork, fresh or cured. My wife's recipe (who comes from the Ruhr area) even uses black pudding instead of meat.
In the meantime I found out that the recipe found its way to the south of Germany, mostly under the name carrot and potato...
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Ribs mean something different around the world. The most well-known are probably spare ribs from the pork belly or from the bones of the pork chops. Close behind are smoked pork ribs from the pork loin, which are cured, smoked, and sometimes boiled.
Here, we're specifically talking about Frankfurt ribs. They're cured and boiled, never smoked. These loin chops or ribs are now also sold outside of Hesse. But what you can't get anywhere...
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The “Leberkäse” (liver cheese) or “Fleischkäse” (meat cheese) is a special meatloaf, minced in a cutter as fine as the meat for Wiener. It has nothing to do with liver or cheese, the name came from the medieval German words for loaf (Laib) and for minced sausage meat. So the original word was “Laiberkas”.
Some recipes contains also eggs and bread or flour and therefor they can’t be denoted as sausage, they belong to...
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Kale is considered here in Germany as a German specialty. In fact, it is more widespread than is generally believed here. It is the closest relative of the cultivated wild cabbage and is known since the 3rd century BC in Greece. Many European nations introduced it already at early days of colonization in America. 2014 there was a real culinary hype in the US on kale.
To get back to Germany, kale is a specialty in Lower Saxony,...
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This is a typical German meal in a traditional restaurant. My sweetheart chooses it very often because she doesn't normally get it at home. That's because I think pork tenderloin is wobbly meat. Everyone knows the saying, if you don't work, you shouldn't eat. This supposedly comes from the years of civil war that followed the Russian October Revolution. I reinterpreted the saying to mean that pork tenderloin is a muscle that doesn't...
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Shashlik is actually known as a skewer. Original from the Caucasus this is marinated meat on skewers and grilled. In Germany they make a skewer with bacon, kidneys, pork, peppers and onions, which is cooked in a shashlik sauce.
Just ask yourself, why does that have to be on skewers, if that is anyway braised in a sauce. So I fried all the solid ingredients in olive oil and then braised in crushed tomatoes.
Additional spices such as...
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In this recipe it goes about the great Balkan plate, in Croatian (formerly Yugoslavian) restaurants served in Germany. This involves primarily masses of meat of various animals from the grill and the typical side dish Djuvec rice is served. In order to match the German taste, this is served with a mixed salad and French fries, too.
Yugoslavian kitchen was shortly after the Italian the second wave of foreign food, which arrived in...
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Franconian Schäufele is something completely different than the better-known Baden Schäufele. The Baden Schäufele is the thicker part of the deboned pork shoulder, cured and smoked like kassler. In Franconia, the pork shoulder with bone and rind is simply sawn into portions. And let's be honest, it's just a portion-sized pork crust roast. But it has the advantage that the preparation does not take several hours. The result should...
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