Roast Pork Butt, Braised Veggies, Pork Jus & Applesauce
One of my beloved, hearty standby’s for a rainy day, spent at home with a good movie,
glass of wine or beer and a bunch of friend’s.
( And in case we are looking for Bella, we know to find her waiting in front
of the oven, enjoying the smell of good things to come.) 🙂
Bon Appetit ! Life is Good !
So I am standing in my kitchen cooking dinner ( “Quer durch den Garten)
when my friend Leo rings the door bell. I open and there he is with this
wonderful steak for me. Normally he would have called me over for BBQ
and drinks, but today he did not want to drink but still wanted to share his
steak’s with me. Good to have a few precious, real friend’s left 🙂
P.S.
Added some mustard and fried onion, put it on some italian bread to soak
up all the juices and, voila !
Life is Good !
Got hungry at midnight last night.
Here is a simple, quick, delicious meal that takes only a few minutes to cook 🙂
Bon Appetit ! Life is Good !
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Here is my reply to a fellow chef who asked ( jokingly, I assume ) for a ” secret ” sausage recipe :
Only if you don’t laugh at this Jeff. 🙂
I will not give you a recipe for any sausage because i have never made one following a recipe. You give me the meat, I get the seasoning and method,and off we go. Sausage making is, as i am sure you know, not about recipes, but about understanding the chemical reactions of the ingredients, temperature and time and the result you want to achieve.
However, I am sure you have heard of the German “Curry Wurst”. There are many variations, but the main ” secret ” is the “Curry Sauce”. I have surprised many a fellow chef who was not familiar with curry wurst ( mainly americans , since curry wurst is not usually served in this country ), by serving them a variety of different sausages as curry wurst, The sausages were usually pretty good, so nothing earth shaking here. However, the reaction to my ” Curry Sauce ” was usually and, surprisingly to me, very positive.
I alway’s give up my recipes if somebody is mercyfully interested in them, but this one is so tremendously simple I don’t even consider it to be a recipe :
Simmer a bit of water, add curry powder, a bit of worcester sauce and ketchup. Simmer for a few minutes, cool down. Done.
Anything off the grill or pan or fryer you dip into this sauce – excellent !
As I said, don’t laugh – as with all food, sometimes the simple stuff gives the most satisfaction.
Bon Appetit ! Life is Good !
All about CURRY WURST
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I think I found the world’s smallest electric grill.
Perfect for one portion.
Now we have 4 grills in the house ! 🙂
This is one of my favorite chicken recipes.
Season the inside with sriracha and salt, stuff it with orange quarters,
lots of garlic and scallions. Then make the salt dough by combining egg whites,
salt and flour, pack the chicken in it and bake it until the meat has reached
a temperature of of 158. remove the chicken and let rest another 20 minutes
before opening the crust. The carry-over heat will take it to a safe 165 temperature.
For most effect, crack and open the crust table side. For condiments and sides,
you can go chinese or western. Because the texture and taste reminds me so much
of the time i used to live in singapore and enjoyed “Singapore Hainanese Chicken Rice”,
I usually go chinese, but just condiments, no rice or vegetables because together with
Bella we usually eat the whole thing in one sitting ! You can of course accompany it
with steamed rice and maybe bok choy, or you can go western style and serve a
western style vegetable and maybe mashed potatoes or noodles, in which case you
probably serve it with a veloute to keep it all moist and tasty.
Enjoy ! Bon Appetit ! Life is Good !
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Last Night’s dinner.
Once in a while I need a gizzard fix 🙂
Bon Appetit ! Life is Good !
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To watch the video, click HERE
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For a different texture / flavor, replace the chicken with any protein, such as crab meat, shrimps, fish, tofu, or vegetables, such as baby bok choy, asparagus, corn, etc.
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Bon Appetit ! Life is Good !
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This is the pork stock and some of the leftover ribs from two days ago.
Makes a great soup by adding lots of key lime juice and a raw egg yolk to stir in.
Bon Appetit ! Life is Good !
ChefsOpinion 