France

The Well Travelled Hot Dog



Tonight’s  hot dog took a long, imaginary jouney from being a simple German veal bratwurst (kalbsbratwurst to “The Well Travelled Hot Dog”.
Born in Germany, it went to  France where it was joined by garlic aioli. On to Mexico for some ensalada de repollo con chipotle and from there to India to pick up freshly baked naan. From there to it’s final stop in the USA, where it became “The Well Travelled Hot Dog” 🙂

Bon Appetit !   Life is Good !

For  Garlic Aioli  recipe click here

For  Chipotle Coleslaw recipe click here

For  Naan  recipe click here

For more about  German Bratwurst  click here

The Well Travelled  Hot Dog & Chipotle Cole Slaw

The Well Travelled Hot Dog & Chipotle Cole Slaw

The Well Travelled  Hot Dog

The Well Travelled Hot Dog



PREPARATION :

saute bratwurst

saute bratwurst

prepare chipotle cole slaw

prepare chipotle cole slaw

chipotle cole slaw

chipotle cole slaw

top naan with bratwurst

top naan with bratwurst

add cole slaw, sprinkle with pickled jalapenos, drizzle with garlic aioli

add cole slaw, drizzle with garlic aioli, sprinkle with pickled jalapenos

The Well Travelled  Hot Dog & Chipotle Cole Slaw

The Well Travelled Hot Dog & Chipotle Cole Slaw

The Well Travelled  Hot Dog

The Well Travelled Hot Dog

The Well Travelled  Hot Dog

The Well Travelled Hot Dog

The Well Travelled  Hot Dog

The Well Travelled Hot Dog



Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page.  Thank you 🙂





National Flags Made Of Food

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As part of a promotion for the Sydney International Food Festival, the advertising agency WHYBIN\TBWA designed 18 national flags using foods each country is commonly associated with and that would also match the colors of the flag. 

Wow !
Such a simple, logic idea that has taken so long for somebody to visualize and promote. I stumbled across this by chance and was amazed that it did not get more attention world-wide, considering that everybody and their dog is now into creative food presentation and expressing themself through food. I hope that I can inspire to follow suit and that I can get many submissions from my readers with their own creation of a country flag of their choice. If there are more than one of the same country, we will vote which one to publish. If you’d like to submit, please use a white background and a similar rectangular plate as in the originals.

Life is Good !  Let’s do this ! 🙂

Should your your picture appear here, you will of course get the proper credits !

Below find the originals pictures and on the bottom of the page the appropriate credits.
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Thailand -  sweet chilli sauce, shredded coconut and blue swimmer crab

Thailand –
sweet chilli sauce, shredded coconut and blue swimmer crab

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South Korea -  kimbap and sauces

South Korea –
kimbap and sauces

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Vietnam -  rambutan, lychee and starfruit

Vietnam –
rambutan, lychee and starfruit

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United States -  hot dogs, ketchup and mustard

United States –
hot dogs, ketchup and mustard

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United Kingdom -  scone, cream and jams

United Kingdom –
scone, cream and jams

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Turkey -  Turkish Delight

Turkey –
Turkish Delight

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Switzerland -  charcuteries and swiss cheese

Switzerland –
charcuteries and swiss cheese

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Spain -  chorizo and rice

Spain –
chorizo and rice

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Japan -  tuna and rice

Japan –
tuna and rice

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Lebanon -  tomatoes, pita bread and parsley

Lebanon –
tomatoes, pita bread and parsley

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Indonesia -  spicy curries and rice

Indonesia –
spicy curries and rice

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India -  curry chicken, rice, cheera thoran and papadum wafer

India –
curry chicken, rice, cheera thoran and papadum wafer

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Greece -  olives and feta cheese

Greece –
olives and feta cheese

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France -  blue cheese, brie cheese and grapes

France –
blue cheese, brie cheese and grapes

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China -  dragon fruit and star fruit

China –
dragon fruit and star fruit

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Brazil -  banana leaf, limes, pineapple and passion fruit

Brazil –
banana leaf, limes, pineapple and passion fruit

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Australia -  meat pie and sauce

Australia –
meat pie and sauce

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Credits
Client: Sydney International Food Festival
Advertising Agency: WHYBIN\TBWA, Sydney, Australia
Executive Creative Director: Garry Horner
Creative Director: Matt Kemsley
Art Director: Miles Jeffreys
Copywriter: Tammy Keegan
Photographer: Natalie Boog
Retoucher: Nick Mueller
Food Stylist: Trish Heagerty
via   twistedsifter.com
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Happy Bastille Day France ! (Coq au Vin )

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Let’s celebrate the day with a classic  ” Coq Au Vin “.
But first :

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” Bastille Day is the name given in English-speaking countries to the French National Day, which is celebrated on the 14th of July each year. In France, it is formally called La Fête Nationale (The National Celebration) and commonly Le quatorze juillet (the fourteenth of July). It commemorates the 1790 Fête de la Fédération, held on the first anniversary of the storming of the Bastille on 14 July 1789; the anniversary of the storming of the Bastille fortress-prison was seen as a symbol of the uprising of the modern nation, and of the reconciliation of all the French inside the constitutional monarchy which preceded the First Republic, during the French Revolution. Festivities and official ceremonies are held all over France. The oldest and largest regular military parade in Europe is held on the morning of 14 July, on the Champs-Élysées avenue in Paris in front of the President of the Republic, French officials and foreign guests.”
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To help you celebrate at home (or just to have a great meal because it is saturday
or whatever day     🙂 ,
here is one of my old standby’s for a hearty meal.  And just because there is a lot
of wine in the marinade and sauce does not mean you should not make the meal
even better with another bottle of grat red wine.
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                                                          Photo Credit: Hans D. Susser

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Marinade :

Chicken 1200 gr , 8 cut, Bone in
Bay Leaves                                    5 ea
Thyme Sprig                                 2 ea
Rosemary Sprig                           1 ea
Cloves                                            5 ea
Mirepoix                                       1 lb
Garlic chopped                            5 Gloves
Burgundy Red                              1 ½ qt

Preperation:

Olive Oil                                       2 oz
Tomato Paste                              2 oz
Sweet  Paprika Powder             1 oz
AP Flour                                       3 oz
Salt & Black Pepper                   to Taste

For the Garnish :

Butter                                             1 oz
Bacon                                             3 oz
Button Mushrooms                     5 oz
Silver Onions, parboiled           3 oz
Parsley, chopped                         1 oz
Salt & Black Pepper                     to Taste
Heart shaped toasted bread wedges

Method :

In a stainless steel container combine the chicken and the marinade
ingredients for 24 hours.
Remove the chicken, pat dry and season liberally with salt and freshly
ground black pepper.
In a heavy cast iron pan, sauté the chicken in the olive oil until mahagony brown.
Remove the chicken, add flour and sauté until dark brown roux forms.
Return the chicken together with the stock, mirepoix , cloves, bay leaves, herbs and cover.
Place in a 300* oven until chicken is tender, approx. 30-40 minutes.
Remove chicken and strain the sauce in a saucepan. If necessary,
simmer and reduce the sauce until it reaches the desired consistency.

Garnish:

Render the bacon until crispy. Remove the bacon , add the butter, mushroom and onion and sauté for one minute. Add parsley, salt and pepper to taste.

To serve :

Place the chicken on a platter, cover with sauce , garnish with mushroom and onion and top with toast’s.
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