cornichons

Allgäuer Wurstsalat Mit Hörnchen

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Hörnchen  means “Little Horns” in German. They are such a wonderful pastry when properly prepared. Unfortunately, to find good Hörnchen (Croissants, Media Luna’s) is increasingly difficult and in some areas downright impossible.
A good hörnchen is as light as a feather, with dozens of air-seperated layers of buttery pastry. Most of the stuff you can buy these days are mass-produced, previously frozen concoctions which have only a faint visual resemblance to a real hörnchen  and none of the flavor and texture qualities of the genuine article. Some are not even made with puff pastry 😦
However, there is a silver lining –  in my opinion, that stuff is perfectly suitable for a good sandwich or as an accompaniment to a rustic salad.
For today’s lunch I had these babies from a commercial bakery close-by, to share the honors of being my lunch with a “lecker” allgäuer wurstsalat.
Eaten together with the salad, dunked in the rich dressing, they served their purpose as “side bread” well.
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Bon Appetit !   Life is Good !
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Click here for more  Hörnchen

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P.S.
If you don’t have access to Fleischwurst  (German Bologna) and  Allgäuer Bergkäse, you can replace them with  Swiss Cheese and  American style Bologna
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Allgauer Wurstsalat Mit Hörnchen

Allgauer Wurstsalat Mit Hörnchen

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Allgauer Wurstsalat Mit Hörnchen

Allgauer Wurstsalat Mit Hörnchen

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Cornmeal-Dusted Sauteed Pork Ribs

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So who decided that the only good ribs are BBQ’d Ribs ?!
Once you have tried these here knock-out babies, you might be hooked on this very different spin on one of Americas favorite pork cut’s.
I for one prefer this preparation to the traditional way of barbequing ribs. This way you will actually be able to taste the rib meat, as well as enjoy the unique texture of the ribs, all of which is lost after hours of grilling, smoking and then drowning in a bucket-load of bbq sauce.
Of course, there are some great bbq’d ribs out there, but in my own humble opinion, they are few and far between.
So here we go, great ribs served with a wonderful German potato and cucumber salad.
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Bon Appetit !   Life is Good !
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German Potato Salad 
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Cornmeal Dusted Sauteed Pork Ribs

Cornmeal Dusted Sauteed Pork Ribs

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Cornmeal Dusted Sauteed Pork Ribs

Cornmeal Dusted Sauteed Pork Ribs

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Steak Tartare

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Steak Tartare” –  unfortunately, nowadays it seems that this classic dish is shunned by most people, even if they never tried it.
The obvious reasons are health concerns and the thought of eating a pile of raw meat, even when most folks don’t think twice of eating a rare cooked steak or burger. (What about raw seafood ?!!!)
The truth is,
it can be very dangerous to eat any food raw if it is  not properly sourced and handled.
Therefore, I suggest to eat Steak Tartare only at a place which you can fully trust of impeccable food-safety procedures and an absolutely trustworthy food-source. I personally also eat only Steak Tartare from grass-fed, all organic beef, using only organic, cage free chicken eggs.
But then, when you can be absolutely sure of the proper, safe ingredients, Steak Tartare is a true marvel of classic cuisine.
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Bon Appetit !   Life is Good !
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Steak Tartare

Steak Tartare

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Steak Tartare

Steak Tartare

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there you go........

there you go……..

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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