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In Germany, people tend to forget that, or people simply don't know that rolled roast and spit roast are two different things. When it comes to rolled roasts, a piece of meat that is not so nice, e.g. when deboning a pork shoulder, is brought into shape with a roasting net. Spit roast is a round piece of meat, usually cut from the thick part of the pork shoulder, back or neck into a flat disk with a few well-aimed cuts. Here comes...
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Wellfleisch comes from wave, the first movement of water just beginning to boil. For many types of sausage, the meat first had to be boiled before it was chopped, seasoned and stuffed into the intestines. Pieces of meat from the pig's head were then preferably cut off for the first slaughter meal. That was usually around 11 o'clock am. Then there was the second or even third schnapps. The first schnapps was early in the morning when...
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In the past, pork cheeks were only sold ready-cooked from the butcher on the day of slaughter. That was then added to the sauerkraut as "Wellfleisch" (The expression comes from the rippling of water when it begins to boil). At that time, "Wellfleisch" was basically from the pig's head, at least in Hesse, the Palatinate and in Franconia. Nowadays, that's mostly pork belly. With most butchers, the cheeks end up in the sausage without...
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On Facebook or Instagram, someone posted pictures of an asparagus cordon bleu, which is white asparagus wrapped in a slice of cooked ham and a slice of semi-hard cheese. It was then breaded and pan fried. That's the basic idea. However, I had in mind a real cordon bleu made of meat, filled with ham and cheese and, of course, asparagus.
As every year, our Kaufland ended the asparagus season too early, so I had to switch to a 400 g...
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A dish found in many pizzerias, mostly cooked by Italians with Italian ingredients. I can't judge whether that's really Italian. What really matters is that it tastes good. Beef steaks are often treated in this way, but you have to be extremely careful not to overcook the meat.
In addition to the meat, the basis is the Pizzaiolo tomato sauce. You can cook it separately and then pour over the roasted meat, at least that's how I would...
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I got the idea for the recipe from a post by Domenico Gentile on Facebook. As he himself writes, there is a basic framework of ingredients for this, but almost every family has its own recipe for it. I still have to experiment a bit with beef, although I also had short ribs, unfortunately a good piece of the brisket core slipped in and it was very dry a bit apart from the bone. Next time I will try a piece of the lower leg, which is...
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Djuvec has become a very diffuse term. Some mean the rice that is served with the famous Balkan dishes Rasniji or Cevapcici, others mean Serbian rice meat. After reading up on the subject, I learned that originally it was only meat with vegetables and rice was more optional. History or not, in a former Yugoslav, now Croatian/Serbian restaurant it was and is served as a kind of stew with meat, vegetables and rice, and that's how I got...
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Pulled pork belongs to the trinity of American BBQ, along with beef brisket and spare ribs. A piece of pork shoulder is smoked in the smoker for hours at approx. 120° C. After that, the meat is so tender that you can pull it apart with your hands into the fibers. The meat is then mixed with a BBQ sauce of your choice and served on a hamburger bun with cole slaw.Since I don't want to annoy our neighbors by smoking for hours on our...
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Paella recipes there are certainly as many as there are Valencians. Paella is available only with meat (pork, poultry, rabbit), only with seafood (prawns, clams, cuttlefish, and sometimes fish that is otherwise too small for sale) or just mixed as in my recipe.
Presumably, the origin was a poor man’s food as with so many famous recipes in the by-catch of the fisherman, a not quite youthful chicken or the ubiquitous poor man’s...
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This is a very old recipe from the Rheingau, recognizable by the fact that the ingredients are all cut bite-sized. The origin is probably still before the 30 Years War, since at that time much more meat was eaten than afterwards. These is mainly pork from self-bred pigs. Beef and game were reserved for the nobility.
While eating, the bowl was placed in the middle of the table and each used the spoon, which everyone at any time had...
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